Changes of hydrogen peroxide and radical-scavenging activity of raspberry during osmotic, convective, and freeze-drying

This study was conducted to investigate the influence of different drying treatments on antioxidant (AO) activity and phenolic content of raspberry (Rubus idaeus), cultivar Willamette. Whole raspberry fruits were dried convectively (air-drying), osmotically, and freeze-dried. Acetone-water extracts of fresh and dried raspberries were assessed for total phenolic content by standard Folin-Ciocalteau method. Two AO assays were applied, a recently developed direct current (DC) polarographic assay based on decrease of anodic oxidation current of hydrogen peroxide and widely used radical scavenge against the 1,1-diphenyl-2-picrylhydrazyl (DPPH). Strong correlation has been obtained between both AO assays and total phenolic content. In addition, some individual phenolic compounds present in raspberry have been assessed using DPPH and DC polarographic assay. Comparison and evaluation of drying methods has been based on preservation of AO activity and total phenolic content. Obtained results confirmed superiority of freeze-drying; convective drying caused slight changes while osmotic dehydration showed a significant decrease of phenolic compounds and AO activity.     

Occurrence of Campylobacter spp. in poultry and poultry products for sale on the Polish retail market

In 2007 and 2008, a monitoring study was carried out in Poland to examine the occurrence of thermotolerant Campylobacter spp. in raw and cooked chicken products available on the retail market. A total of 912 samples were tested: 443 samples of raw chicken meat, 146 samples of giblets, and 323 ready-to-eat poultry products (150 samples of spit-roasted chicken, 56 samples of smoked chicken, and 117 samples of paté and cold meats). A high level of contamination of raw chicken meat (51.7% of samples) and chicken giblets (47.3% of samples) was detected. However, thermotolerant Campylobacter spp. were found in only 1.2% of the ready-to-eat poultry products.     

The association between acyl-CoA synthetase (ACSL4) polymorphism and intramuscular fat content in (Landrace × Yorkshire) × Duroc pigs

The aim of the study was to check whether different genotypes at acyl-CoA synthetase (ACSL4 locus, SNP G2645A) are associated with pork quality. 132 (Landrace × Yorkshire) × Duroc fatteners were genotyped by originally developed PCR-RFLP method. Upon the slaughter, the samples of longissimus lumborum muscle were taken from each carcass to determine the following parameters: content of water, protein and fat, pH (45 min, 24, 48, 96, and 144 h post mortem), electrical conductivity, drip loss, meat lightness, glycolytic potential, glycogen and lactate contents in meat. Among several associations observed, the highly significant (p<0.01) was found for intramuscular fat (IMF) content. Pigs with genotype GG revealed the highest content of IMF - 2.47%.     

Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954

Probiotic strain Lactobacillus plantarum L4 and strain Leuconostoc mesenteroides LMG 7954 were applied for the controlled fermentation of cabbage heads. The parameters of the controlled and spontaneous fermentations, including antimicrobial effect of cabbage brines obtained at the end of both fermentations, were monitored. To check out the influence of starter culture strains, 10 randomly chosen lactic acid bacteria, isolated at the end of controlled cabbage heads fermentation were identified by API 50 CHL test, and the presence of the probiotic culture was confirmed by Pulsed Field Gel Electrophoresis. The starter cultures applied for cabbage heads fermentation allowed lowering of NaCl concentrations from 4.0% to 2.5% (w/v), considerably accelerated fermentation process by 14 d, and improved the product quality. The produced sauerkraut heads are considered probiotic product as viable probiotic cells count in final product was higher than 10(6) colony-forming units (CFU) per gram of product. PRACTICAL APPLICATION: The results of this research could be applied in the production of fermented cabbage heads with added functional (probiotic) value and with lower NaCl concentration with expected shortened fermentation time. This could not only be of economic but also of ecological importance.     

Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates

Production of extrudates from cereals is an often-used technological process in today’s world food industry. Extrudates from corn flour produced using the twin-screw extrusion process and enriched with whey protein concentrate represent high-quality source of proteins and fats. Whey protein concentrate (WPC) as a valuable source of proteins and minerals is one of the highest-quality components for possible extrudate enrichment. In this paper, the influence of various WPC addition and some extrusion process parameters such as feed moisture content ( Q_{textHtext2 textO} Q_{{{text{H}}_{text{2}} {text{O}}}} ) on physicochemical properties of directly expanded corn flour extrudates manufactured in twin-screw co-rotating extruder was investigated. Whey protein concentrate was added in the following ratios 7.5%, 15% and 22.5% and water in 10.08, 12.18 and 14.28 L/h. Final composition of products is determined with measuring of protein, fat and water shares, water absorption index (WAI) and water solubility index (WSI). With added WPC and with increase of water volume flow, there was a significant rise in total protein, fat and water content in final products, as well as lowering of WSI and rising of WAI indexes. The statistical analysis of the obtained data shows that the lowest WSI and the highest WAI had samples with the largest share of WPC (22.5%) and water volume flow of 14.28 L/h. Colour is measured for each sample, and results were represented with hue angle (H), chroma (C) and lightness (L) values. Process parameters, WPC and Q_{textHtext2 textO} Q_{{{text{H}}_{text{2}} {text{O}}}} influence the increase of saturation of C and lightness of L colour value, while H value stays unchanged. Mean value of H was 90.14 ± 1.06, which corresponds to dominance of yellow colour of samples.     

Bread and durum wheat compared for antioxidants contents,and lipoxygenase and peroxidase activities

Potential beneficial components, including proteins, total phenolics, total flavonoids, carotenoids, tocopherols, and DPPH radical scavenging activity, were investigated in wholemeal of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) novel wheat genotypes. In addition, the activity rate of lipoxygenase (LOX) and peroxidase (POD) enzymes implicated in the antioxidant metabolism was determined. The protein contnet and the antioxidant properties varied according to the two different wheat species, as well as, between the different bread and durum wheat genotypes themselves. The results indicated significant differences in proteins and antioxidant compounds between bread and durum wheat. Higher total proteins, wet gluten and antioxidants contents, combined with lower LOX and POD activities, point to a higher nutritive value of durum wheat than bread wheat.     

Mathematical modelling of soybean oil solubility in supercritical carbon dioxide

The solubility of soybean oil in supercritical carbon dioxide has been determined in the pressure range of 100–300 bar and in the temperature range of 313–323 K. The obtained values (from 0.0005 to 0.02055 g L^?1) have been correlated using four different empirical equations proposed correspondingly by Chrastil, del Valle and Aquilera, Adachi and Lu and Sparks et al. Since the Sparks et al. equation provided the lowest average absolute relative deviation (AARD) (10.25%) than other models in the examined experimental range, a modified equation of Sparks et al. model was developed for predicting the solubility of soybean oil in supercritical carbon dioxide as a function of temperature and density. An improved equation showed the lowest deviation (2.15%) between experimental data than the other empirical equations considered in this study. The proposed equation was also applied for correlating the solubility of linoleic acid (AARD was 2.40%).     

Determination of histamine in cheese by chronopotentiometry on a thin film mercury electrode

Simple electroanalytical method for histamine determination based on its irreverse oxidation by a constant current on a thin film mercury electrode was developed in this work. Experimental parameters of chronopotentiometric analysis, such as concentration of the supporting electrolyte, initial potential and dissolution current were optimised. The optimal experimental parameters included an initial potential of −0.4 V and oxidation currents in the range from 3 to 30 μA in 0.02 mol/l sulphuric acid. After the optimisation of experimental parameters, the linear response was obtained in the range 2–90 mg/l of histamine with achieved detection limit of 1.31 mg/l of histamine. The method was applied for the determination of histamine in various types of cheese. Prior sample analysis the procedure for sample preparation was developed and included ultrasonically-assisted extraction and chromatographic separation on a thin layer. To our knowledge, histamine has never previously been determined on mercury electrodes nor by applying chronopotentiometric analysis, thus developed electroanalytical method represents an important contribution to electroanalytical practise. By applying the developed method it is possible to perform simple and fast cheese analysis. Furthermore, in comparison to competitive chromatographic techniques, chronopotentiometric method allows the analysis of foodstuffs under moderate price.