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Recycled paper is commonly used in food packaging industry, especially for disposable products. The material coming into direct contact with food products must not represent a source of contamination for food in accordance with the Framework Regulation (EC) No. 1935/2004 containing the general requirements on all food contact materials. In the present study, the microbial purity of 31 paper-based materials with different contents of recycled matter (0-100%) was evaluated using a standard method based on the disintegration of paper. The results of the present study indicate the existing relation between the use of recycled fibers and the content of microorganisms. The increased amount of recycled fibers significantly increased the amount of bacteria in the paper samples. The highest content of microorganisms was observed in the case of paper with the highest recycled fiber content. Total counts of bacteria ranged from 5.0 x 101 to 1.2 x 105 CFU/g. Moulds were detected only in three paper samples. As the microorganisms present in food packaging may penetrate into foodstuffs (particularly those with high contents of water or fat) and have an adverse effect on end-consumers' health, microbial criteria for food packaging should be included into the EU legislation. [ABSTRACT FROM AUTHOR]

In this paper, we construct a rating credibility model of red wine by the Analytic Hierarchy Process, achieve the classification of red grapes through the evaluation results of red wine and cluster analysis method and analyze the correlation of the physical and chemical indicators between red grapes and red wine. Thus, the paper demonstrates that aromatic substances play an important role in the quality of red wine, so we cannot evaluate the quality of wine only by the physical and chemical indicators of wine grapes and wine. [ABSTRACT FROM AUTHOR]

The possibilities of improving starch/water batter foam properties by additions of inorganic and organic compounds, waste sawdust and waste paper pulp were investigated. The most suitable ratio between starch and water was set to 2:3. The best results were obtained when calcium stearate was added to the starch/water tray because it filled the matrix of the tray and improved the surface. The addition of calcium stearate and a low amount of waste paper pulp and/or waste sawdust also brought good results. Higher amounts of waste sawdust and calcium stearate did not produce the compact and smooth surface of starch trays. The addition of polyvinyl alcohol improved these parameters. [ABSTRACT FROM AUTHOR]

The present study investigated the properties and antimicrobial activity of silver nanoparticles synthesised through a green method using Salvia officinalis. Extracts were obtained from sage at two different temperatures, and these extracts were then used to synthesise silver nanoparticles through a reaction with AgNO₃. The characteristics of resulting silver nanoparticles and their antimicrobial effects on foodborne pathogenic bacteria were examined. During the synthesis, the colour of the silver nanoparticle solution changed from yellow to dark brown, and a significant absorbance peak was observed at 360 nm. The sizes of the synthesised silver nanoparticles were found to be 53.77 and 57.08 nm for the two different extraction temperatures, respectively. The nanoparticles exhibited spherical-rod shapes with silver contents of 83.91% and 84.38% and crystal sizes of 37.15 nm and 34.81 nm, corresponding to the two temperatures. The reduction of silver ions involved functional groups like C=C or C=O. The antimicrobial activity of the synthesised silver nanoparticles was evaluated at concentrations of 10 and 25 mg·mL–1 using the paper disc method against several foodborne pathogenic bacteria. Notably, the sage extract displayed antimicrobial efficacy against Salmonella Typhi, Listeria monocytogenes, and Staphylococcus aureus. However, no significant antimicrobial effect was observed against Escherichia coli O157:H7. [ABSTRACT FROM AUTHOR]

This paper focuses on helping smaller companies in the manufacturing industry who need to know the viscosity of their products or raw materials and do not have the funds to invest in expensive rotary rheometers. We developed a calibrated simple cup. It has replaceable nozzles designed so that dripping liquids cannot distort discharge times. The calibration of the cup is based on the relationship between kinematic viscosity and outflow time, which is valid for the laminar flow regimes. Here we described calibration and measurement procedures and methods for detecting non-Newtonian flow behaviour and the viscoelasticity of measured liquids. The maximum measurement error of 3% is defined for cases where all distractions are removed. [ABSTRACT FROM AUTHOR]

In this paper, desorption isotherms of two jerky products were studied (whole-muscle jerky -- sample 1 and minced jerky -- sample 2). The work focused on the comparison of the Dynamic Dewpoint Isotherm (DDI) method and the Saturated Salt Slurry (SSS) method and testing the newly applied model for modelling desorption isotherms for dried meat. Data were statistically processed using 8 models [Guggenheim-Anderson-de Boer (GAB), Double Log Polynomial (DLP), Henderson, Chin, Smith, Oswin, Hasley, and newly applied model] and statistically evaluated using coefficient of determination (R2), root mean squared error (RMSE) and mean relative percentage deviation (P-value). The DLP model (25 °C) reached R² ≥ 0.999, P-value ≤ 1.84 for DDI, and R2 ≥ 0.998, P-value ≤ 4.37 for SSS method. The GAB model reached R² ≥ 0.997, P-value ≤ 2.58 for DDI, and for SSS method the GAB model reached R² ≥ 0.998, P-value ≤ 5.47. The new model reached P-value ≤ 5.73 for DDI and P-value ≤ 3.48 for SSS method. All models reached the P-value < 10% except for Smith and Chin models. The DDI method and newly applied model prove to be a suitable and precise approach to the evaluation of isotherms of dried meat products. [ABSTRACT FROM AUTHOR]

Aquatic foods such as fish, shrimp, and shellfish are important human nutrient sources. However, aquatic foods spoil quickly during processing and storage due to spoilage bacteria and endogenous enzymes. Ultra-high-pressure (UHP) technology, as an advanced non-thermal treatment method, is an effective preservation technique for aquatic foods. The mechanism of UHP technology is to destroy non-covalent bonds by UHP, which leads to the change of cell membrane permeability and the destruction of high-level structure of proteins, making apoptosis and enzyme inactivation. The technology can effectively sterilise and preserve food's colour, taste and nutritional value. The paper provides an introduction to the working principles, types, sources and equipment and describes the progress of the research and application of UHP technology in pascalisation, enzyme inactivation, parasite inactivation and quality modification of aquatic products. Potential limitations and prospects of the technology are also outlined. We hope to lay the theoretical groundwork for using this technique in aquatic product processing and provide guidance for its application in industrial production. [ABSTRACT FROM AUTHOR]

In this paper, response surface methodology (RSM) was used to study the optimised process conditions of lotus root starches modified by treatment with sodium hypochlorite (NaOCl). Based on the Box-Behnken design, quadratic models were developed to correlate the reaction variables. Analysis of variance (ANOVA) revealed that the active chlorine content was the most significant variable for the response. Under the experimental conditions in this paper, the calculated carboxyl content (CNCOOH) of obtained samples was approximately 0.98% ± 0.02% (n = 5). The spectra of Fourier transform infrared (FTIR) spectroscopy displayed that the formation of carboxyl groups successfully occurred on the oxidised lotus root starches. Scanning electron microscope (SEM) analysis showed that the oxidised lotus root starch (CNCOOH, 0.98%) granules were mostly spherical in shape and their surfaces were slightly rougher than those of native lotus root starch. This work may contribute to providing technical support and theoretical guidance for the production of oxidised lotus root starches using NaOCl as an oxidising agent. [ABSTRACT FROM AUTHOR]

The roasting coffee process is the compilation of time-temperature-dependent physical and chemical transformations induced by heat. Through the study of the time-temperature curve, the correct definition of the degree of roasting of coffee is an area of active and non-trivial research, which intervenes in obtaining consistent roasting profiles reflected in the acceptability of the drink perceived by consumers. This paper used the methodology of response surfaces (RSM) with the central composite design (CCD). A consumer study was conducted with 104 individuals, each tasting 13 cups of specialty coffee from Cauca-Colombia. Predictive equations for acidity and body perception were obtained. The roasting profile points in charge, turning point, yellow, brown, first crack, and drop step were included. Mathematical models predict the acidity and body perceptions by integrating the roasting profile points characteristics of coffee. The Cauca coffee beans produced using the optimied conditions contribute to obtaining a roasting time/temperature of 468 s at 192 °C, respectively, with acidity (9/15) and body (5.5/15) in the (0-15) intensity consumer's perception scale. [ABSTRACT FROM AUTHOR]

The aim of the paper is to identify the factors influencing consumers when beer consumption and when choosing restaurants for beer consumption in the Czech Republic (CR). A partial goal was to compare preferences and factors influencing beer consumers from the Vysočina Region and the South-Moravian Region. The survey included a questionnaire survey, which 408 respondents took part in. The results showed that the most influential factors in the selection of beer for consumers are taste, a high-quality brand, and Czech production. Surprisingly, price was not found to be an influential factor in beer selection but is rather neutral. Factors that influence consumers most when choosing a restaurant for beer consumption were also identified. Consumers are most influenced by the quality of the beer on offer and the environment in which it is consumed. [ABSTRACT FROM AUTHOR]

This paper considers the developments whose application is promising for the fishing industry under the production of dried snack products. Fish chips are non-traditional dried products. The goal of this research was to study the functional and technological properties of minced systems consisting of fish and seafood. Minced systems were pre-treated with special food additives to improve their rheological properties and organoleptic indicators. The objects of research were stuffed meat products which included 65% to 75% of pollock, 15% of Pacific herring, and 10% to 20% of seafood. A study of technochemical indicators showed that minced systems were high-protein. They contained 30.0-34.8% of protein, 2.2-3.7% of lipids, and 0.8-2.5% of carbohydrates. Minced systems made of hydrobionts are characterised by the high water-holding capacity of 74.52-90.3%, which indicates good lyophilic properties of raw materials. When studying the rheological parameters of minced systems from hydrobionts, it was found that the maximum shift tension was 6.0-8.1 kPa. The stickiness index was 2 400-3 200 Pa, the dynamic viscosity was within the range of 650-850 Pa s (pascal seconds). The effective viscosity index for fish mince with good mouldability is 600-900 Pa s. The organoleptic evaluation showed that minced systems from hydrobionts pre-treated with food additives had high sensory characteristics. [ABSTRACT FROM AUTHOR]

Pasta is very popular among different groups of the population, being a healthy and cheap product. Therefore, pasta is a promising object for its enrichment with functional ingredients. The paper examined the possibility and feasibility of using red bell pepper powder (BPP) and parsley leaf powder (PLP) in order to enhance the pasta biological value. Recipes of spaghetti pasta production with the addition of red BPP and PLP were developed. The effect of powders from red bell pepper and parsley leaf incorporation on the physicochemical and culinary properties of pasta was studied. The enrichment of pasta induced a decrease in optimal cooking time, swelling index (SI) and water absorption index (WAI). The addition of plant powders decreased the lightness of pasta significantly (P < 0.05) compared to the control sample. On the other hand, the addition of vegetable powders has a positive influence on the total polyphenol content (TPC) and antioxidant activity of pasta. In enriched pasta, the polyphenol content has doubled (pasta with 10.0% BPP) or even tripled (pasta with 10.0% PLP). The received scores from the sensory evaluation showed that pasta fortified with PLP and red BPP can be a technological alternative to provide nutritionally enriched pasta. [ABSTRACT FROM AUTHOR]

The paper describes the determination of riboflavin and thiamine in the best-selling types of 13 raw and 8 commercial monofloral and multifloral honeys originating from Serbia. It was found that there is a difference in average riboflavin and thiamine content between raw and commercial honey, as well as between different honey floral varieties. The results showed that forest, meadow and oregano honey had a significantly higher content of both B vitamins compared to acacia, linden and lavender honey. On the other hand, a very low content of riboflavin and thiamine was found in honeydew honey. Among the commercial products, royal jelly was the richest in thiamine and riboflavin, followed by forest honey. In general, the quality of all of the commercial honey samples regarding these vitamins was lower than that of the raw domestic honeys. [ABSTRACT FROM AUTHOR]

One of the most important machines in the olive oil extraction line is the horizontal three-phase centrifugal separator machine or Tricanter. The purpose of this paper is to evaluate the machine designed on the basis of Tricanter and to evaluate the quality of extracted olive oil. For this purpose, four different olive cultivars from Gilan Province in Iran were used. In this research the rotational speed of the Tricanter machine was tested at three levels of 2 500, 3 000, and 3 500 rpm and the content of water added to olive paste was used at three levels of 10, 20, and 30% of the paste mass. Peroxide value (PV) and percentage of acidity were measured for oil extracted from all four olive cultivars. The results of the analysis of variance (ANOVA) test showed that rotational speed and the content of added water had an effect on the acidity and PV for all samples of olive cultivars. The measured values showed that the best speed for the Tricanter machine is 3 500 rpm. At this rotational speed, the peroxide and acidity values are lower than the standard values. [ABSTRACT FROM AUTHOR]

The aim of the paper was to seek optimum conditions of extrusion cooking and follow-up processing to produce high-quality tortillas with good sensory properties. Sixteen samples of maize flour were prepared by extrusion with and without alkaline treatment. The extrudate diameters depended primarily on the moisture content of the premix and the temperature in the extruder. Alkaline treatment with calcium hydroxide [Ca(OH)2] had a strong effect on water absorption index (WAI), water solubility index (WSI), pH, and colour of the extrudates. Besides, WAI was influenced by the moisture of the premix and by the temperature in the second zone of the extruder. Soluble dietary fibre (SDF) in the samples with the addition of Ca(OH)2 increased more than in the samples without alkaline treatment. In addition, a higher screw speed influenced SDF. The texture of the tortillas was very dependent on the addition of Ca(OH)2, on the moisture of the premix and the temperature in the second zone of the extruder. [ABSTRACT FROM AUTHOR]

The global demand for high-quality, nutritious food is increasing, and mushrooms have gained popularity as a healthy dietary option; mushroom consumption is increasing in Pakistan owing to their rich nutritional profile, phytochemicals presence and antioxidant capacity. This study was carried out to determine comprehensive nutritional analysis, antioxidant parameters, amino acids, and fatty acid composition of commonly grown mushroom varieties oysters (Pleurotus ostreatus) and white buttons (Agaricus bisporus) in Pakistan. The study results indicated mushrooms are perishable, high in protein and fibre content, along with a low caloric value. Also, they are rich in essential minerals like potassium, phosphorus, iron, and water-soluble vitamins. In addition, both mushrooms demonstrated significant antioxidant activity, with oyster mushrooms having a higher potential. Additionally, profiling of fatty acids and amino acids showed mushrooms having low caloric value and powerful nutrition composition that makes them suitable for developing healthy dietary choices for better human health. [ABSTRACT FROM AUTHOR]

Anthocyanins have received an increased attention not only because of its antioxidant activity; but because fortification of food products by minerals is important due to the lack of some minerals in population. The addition of these minerals can affect the sensorial and nutritional composition of food. The influence of calcium fortification on anthocyanins and colour changes in strawberry puree were assessed by accelerated storage test. The quantification of anthocyanins was performed by high-performance liquid chromatography with diode-array detection (HPLC-DAD) and colour changes were measured spectrophotometrically (CIE L* – lightness, a* – redness, b* – yellowness). The kinetical parameters (velocity constants and activation energies) were calculated. The activation energies of degradation of anthocyanins were calculated as pelargonidin-3-glucoside (26.24 ± 0.57, 21.18 ± 1.07, and 24.53 ± 1.33 kJ·mol–1), cyanidin-3-glucoside (16.10 ± 0.96, 11.61 ± 0.74, and 13.34 ± 1.72 kJ·mol–1), and pelargonidin3-rutinoside (8.91 ± 0.17, 7.39 ± 0.98, and 8.23 ± 1.72 kJ·mol–1) of the control sample, calcium carbonate and calcium citrate respectively. The results showed that the addition of calcium salt had a statistically significant (P ≤ 0.05) effect on the degradation of anthocyanins. [ABSTRACT FROM AUTHOR]

In this study, volatile compounds from Cinnamomum cassia Presl. leaves from different regions of China were identified using gas chromatography coupled with mass spectrometry (GC-MS) and Fourier-transform infrared (FTIR) spectroscopy combined with chemometrics. The results showed that the essential oil yields greatly varied across regions, with the density of oil cells at the accumulation and saturation stages playing a key role in this yield. GC-MS analysis revealed a higher content of trans-cinnamaldehyde in samples from the Xijiang River basin (No. 1–8) than in those from Baise Guangxi (No. 9). Variable importance in projection analysis identified five differential marker components for assessing the geographical origin of C. cassia leaves: trans-cinnamaldehyde, acetophenone, cis-cinnamaldehyde, camphor, and α-thujene. Hierarchical cluster analysis, similarity evaluation, and principal component analysis from FTIR fingerprinting indicated that essential oil compositions of samples No. 1–6 from the Xijiang River basin were closely related. In contrast, the Baise sample (Western Guangxi) significantly differed from the other eight, likely due to the geographical distance. Our results indicate that the methods employed are effective for determining the geographical distribution and assessing the quality of raw cinnamon in herbal medicine. [ABSTRACT FROM AUTHOR]

The unique structural and biological diversity found in plants renders them a distinctive and sustainable source for discovering new antibacterial, antifungal and antiparasitic compounds. In the present study, antimicrobial and antibiofilm properties of essential oils of citrus varieties of Northeast India were studied against selected foodborne pathogens using both in vitro and in silico approaches. These essential oils showed significant antimicrobial and antibiofilm activities against foodborne pathogens. i.e. Bacillus cereus MTCC430 and Yersinia enterocolitica MTCC859. It was observed that the treatment with essential oil disturbed the membrane integrity of the pathogens, thereby causing the release of nucleic acids. This study also postulated that active compounds of the essential oils interact with different target proteins of the pathogens and provide an explanation for the mechanisms of antimicrobial and antibiofilm action of the essential oils of citrus varieties against foodborne pathogens. [ABSTRACT FROM AUTHOR]

This study aimed to obtain buckwheat bread by adding whole buckwheat to the white bread formulation in groat and flour form. The addition was made in different proportions (0, 10, 20, and 30%) according to the principle of substitution. Buckwheat addition, as groat, increased the bread's hardness to a great extent. Moisture analysis results indicated that the buckwheat additive can increase the water-holding capacity and may extend the shelf life, especially in flour form. The samples' antioxidant activities and phenolic content significantly increased when the addition was made as flour. All buckwheat-added samples had lower volume values than control samples. Buckwheat addition caused an increase in volatile components such as phenylethanol and benzylalcohol. As a result of sensory analysis, using buckwheat as flour and groat positively affected breadmaking. Considering the samples' nutritional and sensory properties, the combination in which 20% buckwheat flour is added to the white bread formulation is the most appropriate use. [ABSTRACT FROM AUTHOR]

Aronia melanocarpa is one of the many fruit types rich in polyphenolic compounds. Therefore, we used this fruit in our research as a possible natural antioxidant, which was added to pork sausages. Four groups were prepared: control group, a group with ascorbic acid, and groups with 3 and 5 mL·kg–1 of chokeberry extract. During storage, we monitored changes in pH, colour, texture and oxidative stability of pork sausages and sensory evaluation. We did not observe any negative effects of the extract on the quality of pork sausages during storage. Regarding oxidative stability, the lowest increase in malondialdehyde (MDA) was observed in the group with 5 mL·kg–1 of chokeberry extract, which was comparable to the group with ascorbic acid. [ABSTRACT FROM AUTHOR]

Nanotechnology, an emerging field, holds significant promise with applications across diverse sectors, including medicine, agriculture, and the biological sciences. To address environmental concerns, the green biosynthesis of silver nanoparticles (AgNPs) using plant extracts is favoured. This study focuses on the formulation and characterisation of AgNPs using extracts from Withania coagulans (Stocks) Dunal, a medicinal plant that holds a unique phytochemical profile. The AgNPs derived from W. coagulans root (WcAgNPR) and fruit (WcAgNPF) extracts were characterised using ultraviolet and visible light (UV-Vis) spectral analysis, scanning electron microscopy (SEM), energy dispersive X-ray spectroscopy (EDX), and Fourier-transform infrared spectroscopy (FTIR) spectroscopy. The findings reveal that both WcAgNPR and WcAgNPF exhibit substantial antioxidant potential, with robust iron reducing capabilities and potent 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity. Additionally, they demonstrate strong hydrogen peroxide scavenging abilities. Notably, WcAgNPR outperforms WcAgNPF in the phosphomolybdate assay for antioxidant potential. Both AgNPs display remarkable antimicrobial efficacy, with minimal inhibitory concentrations (MIC) below 10 µg·mL–1 against gram-positive bacteria (Staphylococcus aureus) and noteworthy activity against gram-negative Escherichia coli (WcAgNPF with a MIC of 30 µg·mL–1 and WcAgNPR with a MIC of 60 µg·mL–1). These findings highlight the silver nanoparticles' significant antioxidant and antimicrobial potential, suggesting their potential for in vivo use as antimicrobial agents with minimal oxidative damage. [ABSTRACT FROM AUTHOR]

Determining gallic acid in honey can provide information for assessing the nutritional value and tracing the source of honey. However, the complex matrix of honey and the low content of gallic acid may hamper the detection. Therefore, it is important to select an appropriate sample preparation method. This work established an air-assisted dispersive micro-solid phase extraction combined with a high-performance liquid chromatography method to determine gallic acid in honey. Zinc/nickel/aluminium layered double hydroxides were selected as the adsorbent to extract gallic acids in diluted honey samples. Under air-assisted extraction, the adsorbents adsorbed gallic acid in honey via anion exchange. Subsequently, the isolated adsorbents were dissolved in a 1% phosphoric acid solution. A high-performance liquid chromatography- UV-Vis detector was used for gallic acid detection. Under the optimised conditions, gallic acid showed good linearity over the concentration range of 0.005-10.0 mg·L-1 with a coefficient of determination greater than 0.999. The detection limit and quantification limit were 13.5 and 45 ng·g-1, respectively. The recoveries were 89.8-93.4%, with the intra-day and inter-day relative standard deviations in the range of 0.71-1.17% and 0.76-1.27%, respectively. The method possesses the advantages of simplicity, rapidity, economy and environmental friendliness and is suitable for detecting gallic acid in honey. [ABSTRACT FROM AUTHOR]

The technological quality of the protein fraction of wheat white flour (WW) was determined by the lactic acid Solvent Retention Capacity and by the Gluten Performance Index (LA-SRC and GPI; AACC method 56-11.01). Parallelly, Perten's standard Gluten Index test (GI; AACC method 38-12.02) was performed with that wheat control. Consequently, the same methods were applied to 9 bi-composite blends mixed at ratios of 90 : 10, 80 : 20, 70 : 30, 60 : 40, 50 : 50, ..., and 10 : 90 as WW replacement with one of the rye bread flours (RB), and the RB control itself. Unlike successful measurements in the case of the LA-SRC and GPI, washing gluten from the first 90 WW : 10 RB blend led to the clogging of the Glutomatic sieve, likely due to the interaction of wheat gluten with rye arabinoxylans. The discrepancy induced the development of a modification of the standard GI procedure; clogging was avoided by precipitating flour and centrifuging the swollen solid from suspension, similarly like in the SRC method. The settled residue transported to a standard sieve cassette was secondly centrifuged in the original apparatus Perten CF2015. The weighing of the over- flow and underflow of the sieve and the calculation of the results were performed according to the original GI method. For the WW control, the standard GI value was 90% and the modified Gluten Index value (GImodif) was 82%. As expected for WW-RB counterparts, the higher the portion of rye in the bi-composite blend, the lower the value of the GImodif. For the 50 WW : 50 RB blend and the RB itself, the GImodif values were 47% and 18% (the GPI values 0.66, 0.45, and 0.39, respectively). On the contrary, the LA-SRC demonstrated a convex course (118, 104, and 123%, respectively). In the plane of the principal components (PC), namely PC1 and PC2, the variables related to gluten quality formed 4 groups as a function of the stepwise change in the mixing ratio of WW and RB: i) flour protein content, GPI, and GImodif; ii) LA-SRC; iii) dietary fibre content and ash content; iv) water, sucrose, and sodium carbohydrate SRCs. However, the modified test procedure should be revised in wheat varieties characterised by a wider spectrum of protein quality, mixed with different types of rye flour (especially wholegrain one). [ABSTRACT FROM AUTHOR]

The study investigated whether omega-3 fatty acids could promote bacterial growth, acid and bile tolerance, and cell adhesion onto Caco-2 cells to develop a multifunctional enteric soft capsule containing probiotics and omega- 3 fatty acids. The probiotic strains used were Enterococcus faecium IDCC 2102 and Bacillus coagulans IDCC 1201. Supplementation with omega-3 fatty acids did not significantly affect the growth and viability of either strain at lower concentrations (i.e. 0.5-1.0 w/w %). In comparison, the adhesion ability to Caco-2 cells of both strains was significantly increased (up to 107.5%). Furthermore, Bacillus coagulans IDCC 1201 [1 x 1010 CFU (colony forming unit) per capsule] contained together with omega-3 fatty acids (600 mg per capsule) in the enteric soft capsules showed a stability of over 95% during 12 months of storage at room temperature, which was similar to that of unencapsulated lyophilised probiotics. Thus, these results indicate that multifunctional food supplements in the form of enteric soft capsules are feasible. [ABSTRACT FROM AUTHOR]

This research investigated the influence of the storage duration on the health promoting tyrosine, tryptophan and total phenolics in potato tubers. In the course of storage, the total amount of accumulated compounds in the dry mass of organically grown potato tubers increases. This is determined by individual properties of potato variety, storage time, and interaction of these two factors (P < 0.05). Organic potato tubers show increased total phenolic compounds in their dry matter during storage. This is due to a variety of characteristics, storage time and the interaction of these two factors (P < 0.05). A more pronounced increase in total phenolic compounds during storage was observed in 2022 than in 2021. [ABSTRACT FROM AUTHOR]

This study aimed to determine the effect of carob molasses pulp flour (CMP) at 5.0, 7.5, and 10.0% on the chemical composition and properties of eggless semolina pasta in terms of colour, nutritional value, cooking quality, and sensory properties. As presumed, carbohydrate and energy values of CMP-added pasta (carbohydrates 73.31-77.40%) were lower than the control (82.17%), whereas dietary fibre values were up to 4 times higher (8.18-12.60% vs. 3.71%). There was not a significant difference in the amount of fat (0.48-0.70%), optimum cooking time (6.56-7.06 min), or cooking loss (10.43-12.57%) of CMP-added pasta compared to the non-enriched counterpart (P > 0.05). All formulations were sufficient in terms of sensory properties; colour shift occurred in the direction from standard yellow to the dark brown area. The results showed that even the maximal tested dosage of the CMP equal to 10.0% could produce pasta with satisfying overall quality. [ABSTRACT FROM AUTHOR]

Sprouting has been used widely to enrich the nutritional quality of cereals and legumes. It improves the bioavailability of nutrients, especially those bound to phytic acid. However, sprouting is a good medium for microbial growth; thus, producing safe sprouts from harmful microbial growth is challenging. In food biotechnology, lactic acid bacteria (LAB) can be potentially used to improve nutrition and play a vital role as competitive microbes in food preservation. Therefore, supporting natural LAB growth by adding glucose sources during sprouting can produce a safer sprouting medium. Chickpeas (Cicer arietinum L.) sprouted for up to 50 h with glucose (0.1% and 1%) under aero-anaerobic conditions, with recycled water periodically spraying on the sprouts to support the natural LAB growth. Results show increased LAB counts, lactic acid and acetic acid, and decreased pH. Moreover, the addition of glucose had no significant detrimental effects on sprout quality compared to the control sample relative to nutritional compounds, such as saccharides, which remained similar. This sprouting method can be scaled up to production levels and is considerably cheaper than other treatments. [ABSTRACT FROM AUTHOR]

The purpose of this paper is to evaluate current nutritional guidelines of modern diets based on medical and nutrition facts and their effect on gut microbiota and health, considering current recommendations of world authorities such as FAO and WHO. For this purpose, the first part is devoted to the impact of microbiota on human health, and special attention is committed to the effect of fibre on gut microbiota. The second part is dedicated to the fundamental division of diets and the evaluation of concrete nutritional guidelines of modern diets in terms of microbiota and health, followed by the recommendations of global authorities. Modern diets include diets from the point of view of medical science (e.g. Mediterranean), promoted by nutritionists and authorities (e.g. Nordic) and by social trends (e.g. vegan). The evaluation summarises that high-fibre diets have tremendous benefits on human health. Diets with fresh, local and naturally fermented food (agrarian diets) positively impact the gut microbiota, hence human health. The results of the review show that the nutritional guidelines associated with the lowest mortality are the Mediterranean with the Atlantic or Nordic diet, which is in line with the recommendation of the world authorities (FAO, WHO, UN). The low-fibre western diet with highly processed foods with no or very low levels of live bacteria appears to be high-risk in terms of preventing civilisation diseases with a negative impact on gut microbiota, which is in line with current FAO and WHO guidelines. [ABSTRACT FROM AUTHOR]

The effect of CO2 concentrations on the preservation of sweet cherries in modified atmosphere packaging was greatly different. In the present paper, an accurate gas-regulating storage device was used to set the concentrations of CO2 at 0%, 5%, 10%, 15%, 20% and 25%, respectively (O2 was set at 5% and the remaining parts were filled with N2) to store sweet cherries. Then the quality change of sweet cherries was determined aproximately from -1 to +1 °C and from 80 to 85% relative humidity. The results showed that all six air treatments had a certain inhibitory effect on deterioration of sweet cherries. In particular, the 10% CO2 group could reduce rotting rate, maintain firmness, delay the change of soluble solids and vitamin C, reduce the activity of polyphenol oxidase and peroxidase. This group always had good firmness, nutrition and taste after 120 days of storage. So the 10% CO2 concentration provides suitable gas storage conditions of sweet cherries in modified atmosphere packaging. [ABSTRACT FROM AUTHOR]

Tuna meat (Thunnus atlanticus -- blackfin tuna) and purslane flour (Portulaca oleracea L.), which contain high protein and polyunsaturated fatty acids but are low fat and cholesterol, are used to substitute beef and tapioca flour to produce quality meatballs. This study aims to determine the effect of substituting beef and tapioca flour with tuna meat and purslane flour on meatballs' chemical, physical, and sensory quality. The beef was substituted with 40% tuna meat, and tapioca flour was substituted with 0, 10, and 20% purslane flour. The data obtained were analysed using a complete randomised design, with three treatments and five replications, respectively, and further tested with the Duncan test. The results showed that increasing the level of purslane flour can increase (P < 0.01) the chemical quality (water, protein, fat, ash, and omega-3) but decrease (P < 0.01) the cholesterol of the meatballs. Physical quality (water holding capacity and sensory quality (colour) of meatballs were increased (P < 0.01), but taste and acceptability were decreased (P < 0.01). It can be concluded that substituting beef and tapioca flour with tuna meat and purslane flour can increase the chemical and physical quality. [ABSTRACT FROM AUTHOR]

The objective of this research is to prepare a composite packaging film by integrating oregano essential oil (OEO) into a chitosan (CS)/polyvinyl alcohol (PVA) matrix to enhance the preservative properties of food packaging films. For this purpose, the study established multiple quality evaluation methods for composite films. The composite weights for each evaluation indicator were calculated through the analytic hierarchy process-coefficient of variation (AHP-CV), deriving the comprehensive score value (OD). Employing OD as the ultimate evaluation indicator, the optimal preparation formula for the OEO composite film was ascertained by applying response surface methodology (RSM), incorporating insights gained from single-factor experiments. The results showed that the optimum formulation was CS 1.51 g, PVA 3.51 g, glycerin 1.97 g, and Tween-80 0.51 g. The OD for the OEO composite film prepared under these conditions was 83.95 ± 0.12%, closely matching the predicted value of 83.91%. Characterisation further confirmed the cross-linking action between CS and PVA, while the inclusion of OEO enhanced the antimicrobial activity of the composite film. These findings suggest incorporating OEO into composite packaging films holds considerable potential for enhancing food packaging applications. [ABSTRACT FROM AUTHOR]

This research aimed to optimise a pilot-scale formulation for seamless scale-up, considering critical variables such as the honey-to-maltodextrin ratio, temperature, and drying time. Employing response surface methodology with a central composite design approach, the investigation systematically assessed the impact of four key factors within predetermined upper and lower limits: honey volume (90-900 g % dry basis), maltodextrin (60--600 g), drying temperature (60-70 °C), and drying time (180-300 min). Subsequently, these factors were randomised and optimised using the Design Expert software system. The analysis of variance revealed the significant impact of each drying factor, their interactions, and squared squares on the honey-to-maltodextrin ratio, as well as the effects of drying temperature and time. Validation results underscored the model reliability, exhibiting narrow standard deviations ranging from 0.001% to 1.3%. These outcomes emphasise the efficacy of Response Surface Methodology (RSM) and Central Composite Design (CCD) in refining formulations, offering valuable insights into appropriate product development and a seamless scale-up process. [ABSTRACT FROM AUTHOR]

The sorption isotherm (SI) of dried tomatoes was studied at three different temperatures, 15, 25, and 35 °C, using a static gravimetric method. The modified forms of the Guggenheim-Anderson-de Boer (mGAB), Halsey (mHAL), Henderson (mHEN), and Oswin (mOSW) models that incorporate the temperature term in their equation were selected and used to describe the experimental data of dried tomatoes. The mGAB model best described the SI of dried tomato samples at individual temperatures, having the highest coefficient of determination (R²) and the lowest sum of squares of errors (SSE), the root mean square error (RMSE), and the corrected Akaike information criterion values (AICc). However, based on the statistical indices, three other tested models outperformed the mGAB model in describing the multi-temperature estimation to differentiate the temperature effect. The mOSW and mHAL models were superior in this case. [ABSTRACT FROM AUTHOR]

This study evaluated the nutrients, flavour and antioxidant capacity in the embryo, colloid and fruiting body of Dictyophora rubrovalvata. The embryo had the highest protein [2.91 ± 0.39 g·(100 g)-1] and polysaccharides (17.44 ± 1.49 mg·g-1), the fruiting body had the highest total phenol content (0.87 ± 0.17 mg·g-1), the colloid was rich in minerals [1.57 ± 0.16 g·(100 g)-1]. The antioxidant capacity of the embryo was higher than that of the other parts, in terms of different solvents, the antioxidant capacity of D. rubrovalvata extracted with ethanol was higher than that of water. 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and reducing capacity were positively correlated with polysaccharides, proteins and polyphenols. The free amino acid content ranged from 7.44 to 11.52 mg·g-1, the distribution was fruiting body > embryo > colloid, of which glutamic acid content was the highest, and the flavour characteristics were mainly umami and sweetness. The nucleotide content of fruiting body and embryo was higher than in the colloid. In addition, the compositions of volatile flavour compounds were identified by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), mainly alcohols, aldehydes and ketones, their distributions varied greatly among the three samples. These results indicated that different parts of D. rubrovalvata have different nutritional characteristics, the fruiting body has a high content of volatile and non-volatile components, the embryo and the colloid have good functional activity, laying a foundation for the functional development and comprehensive utilisation of D. rubrovalvata. [ABSTRACT FROM AUTHOR]

Breadfruit's substantial carbohydrate content makes it a viable starch source, specifically resistant starch (RS) that helps prevent chronic diseases. This study investigated the effects of enzyme hydrolysis and microwave treatment (MT) on enriching type III RS in breadfruit. It also determined its structural and functional properties, including swelling power, solubility index, water absorption capacity, oil binding capacity, and syneresis. MT at 30 W·g-1 for 3 min resulted in the highest RS content of 74.8%, significantly surpassing pullulanase hydrolysis (1.0 U·g-1 dry basis for 12 h) at 17.3% RS. The breadfruit starch granules exhibited a regular shape, approximately 7.9 µm in length, whereas modified granules were less than 11 µm, along with observable deformation in their structural shape. In conclusion, the study demonstrates the efficacy of MT for enhancing RS content in breadfruit, highlighting its potential as a healthy functional ingredient and starch substitute. [ABSTRACT FROM AUTHOR]

Fortification is one of the most important processes for the improvement of nutrients in food. This process can be a very cost-effective public health intervention. Due to the high consumption rate of fruit products, fortification of these products will effectively reduce and prevent diseases associated with nutritional deficiencies. This paper offers an overview of the fortification of fruit products with minerals (calcium, iron), vitamins, and dietary fibre. Fortification is defined, and the main reasons behind carrying out this process are discussed. This review studied the different types of products and their fortification model. [ABSTRACT FROM AUTHOR]

Tea foods, especially tea bakery foods, play an important role in bridging the gap between supply and demand of tea industry. This paper reviews the processing technology of tea bakery foods which include tea breads, tea cakes, and tea biscuits during the past thirty years. It also points to the fact that there are no uniform quality evaluation methods for tea bakery foods. Effect of the chemical composition of tea on the quality of bakery food is discussed. According to differences in texture, chemical composition, and biological activity of functional components, different ingredients and their ratios should be adjusted to obtain high-quality tea bakery foods. To effectively preserve the special tea flavour, biological activities of tea components should be retained as much as possible. Tea baked foods were mainly evaluated through senses. There were many differences in the sensory evaluation indices, evaluation criteria, and the scores by different experts. Further, this paper provides a critical outlook of the developments needed in processing technology and quality improvement of tea bakery foods. [ABSTRACT FROM AUTHOR]

The paper pertains to the issue of quality assurance methods. Particular emphasis is placed upon the examination of hazards and possible product defects in food processing. At present, Polish regulations oblige any food processing entity to implement HACCP system. The system is perceived as a universal vaccine preventing the emergence of possible hazards or reducing the risk to an acceptable level. As far as defects are concerned, these are either disregarded altogether or do not occur at all. Meanwhile, the practice proves the case is not so. The research aspect of the paper revolves around an attempt to transplant solutions primarily applied in the automotive sector onto food processing industry. The practical aspect of the paper is manifested in the analysis of causes behind defects and hazards conducted on the basis of bakery industry. Potential hazards and product defects emerging from the process were identified in the course of the study. In addition, in order to eliminate these, their level was established with the application of various methods. [ABSTRACT FROM AUTHOR]

Growing consumer awareness is forcing food producers to supply raw material and products of increasingly high quality and health-promoting properties. Knowledge of the genetic background of quality characteristics is taking on great importance, enabling selection based on molecular markers. The increasing throughput of molecular techniques, in combination with an expanding bioinformatics infrastructure, is leading to continual improvement in understanding of the molecular mechanisms influencing meat quality. This has resulted in the identification of polymorphic nucleotides [single nucleotide polymorphisms (SNPs)] showing a relationship with meat characteristics such as tenderness [polymorphism in the calpain (CAPN) and calpastatin (CAST) genes], marbling [diacylglycerol o-acyltransferase 1 (DGAT1)], colour, pH and water-holding capacity (WHC) [CAST, stearoyl-CoA desaturase (SCD) and others], and fatty acid profile (SCD1). An increasingly wide range of methods is used for analysis, from techniques based on amplification of nucleic acids [polymerase chain reaction-restriction fragment length polymorphism (PCR- -RFLP) and amplification refractory mutation system-PCR (ARMS-PCR)] through Sanger sequencing to high-throughput next-generation sequencing (NGS) techniques. This paper is a review of the literature on polymorphism of genes determining the quality characteristics of meat and molecular methods used to detect them. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the variations in nutritional composition among different breeds of cattle in Guizhou. Specifically, this study selected Guanling, Weining, Sinan, Wuchuan, and Simmental cattle as experimental subjects. Assessing the nutritional quality of the longissimus dorsi muscle involves evaluating various parameters, including ultimate pH (pHu), meat colour, water-holding capacity, shear force, protein and fat content, levels of organic acids and amino acid composition. The study's findings indicated notable variations among the muscles of different cattle breeds tested. Guanling, Wuchuan, and Simmental cattle exhibited the highest water-holding capacity, while Wuchuan cattle displayed the highest shear forces. Guanling cattle and Simmental cattle had the highest levels of protein and fat. Weining cattle and Simmental cattle demonstrated the highest concentrations of lactic acid and oxalic acid. Guanling cattle exhibited the highest total amino acid and essential amino acid content. Moreover, Guanling cattle and Weining cattle showed the highest lightness (L*) and yellowness (b*) values, indicating lighter meat colour, while Weining cattle had the highest redness (a*) value, indicating redder meat colour. No significant differences among the five cattle breeds were observed in pHu and propionic acid content. These results provide a theoretical basis and serve as a data reference for assessing the suitability of different beef varieties for various processing purposes. [ABSTRACT FROM AUTHOR]

Diarrheagenic Escherichia coli (DEC) is a common pathogen around the world that can cause disease with symptoms of diarrhoea. We collected all clinical DEC isolates from diarrhoea samples in three sentinel hospitals for active surveillance of foodborne diseases in Huzhou, China, between 2020 and 2022. The isolates were characterised according to demographic characteristics, time distribution, distribution of suspected culprit foods, antimicrobial results of susceptibility testing, analysis of virulence genes, and pulsed-field gel electrophoresis (PFGE) typing. The positive detection rate was 7.28%, the highest for enteroaggregative E. coli (EAEC) strains, followed by enterotoxic E. coli (ETEC) strains. The predominant virulence genes were astA/pic in EAEC (57.25%) and estIa/estIb in ETEC (17.94%) strains. The proportion of cases was relatively high in children aged 6 years old (15.27%), and the peak of incidence was between June and September. The rates of drug resistance in DEC were high in Huzhou, and the spectrum of drug resistance was wide. The highest rate of drug resistance was for AMP (63.51%), and multiple drug resistance was common. The household was the leading site of DEC infection, and meat and meat products were the main suspected culprit foods (18.15%). EAEC strains showed 52.4–100.00% sequence identity, and ETEC strains showed 52.2–100.00% sequence identity. All cases of DEC infection in Huzhou were sporadic between 2020 and 2022. Strengthening continuous surveillance will be useful in the risk assessment of foodborne diseases caused by DEC. [ABSTRACT FROM AUTHOR]

Chicken eggshells are a source of calcium and protein that can be added to restructured meat products, including patties. This study aimed to improve the chemical quality of beef patties with the addition of chicken eggshell nanopowder, including pH, protein content, ash content, fat content, antioxidant activity, calcium, microstructural quality, and identification of amino acid profiles. The method used in this study was a laboratory experiment arranged in a completely randomised design with five treatments: without the addition of chicken eggshell nanopowder as a control, the addition of chicken eggshell nanopowder 0.1, 0.3, 0.5, and 0.7% (w/w) with five replications. Data were analysed using the analysis of variance. It was followed by Duncan's multi-range test when the differences were significant or very significant. The research results show that the addition of chicken eggshell nanopowder to beef patties had a very significant effect (P < 0.01%) on pH, protein content, ash content, fat content, antioxidant activity, calcium, microstructural quality through scanning electron microscopy, and several amino acids. The addition of 0.7% chicken eggshell nanopowder could improve the chemical quality of the beef patties. The patty matrix was uniform and compact, and the air voids were getting tighter with the addition of chicken eggshell nanopowder, which was increasing based on scanning electron microscopy observations. Moreover, beef patties had various types of amino acids to achieve the best treatment. [ABSTRACT FROM AUTHOR]

This research investigated the effect of different storage temperatures on the compositional changes, physicochemical characteristics, and functional properties of hawthorn berries. Storage at 25 °C resulted in the gradual decrease of the moisture, hardness, sugar, titratable acid, and colour of hawthorn berries. These changes decreased with decreasing storage temperature, and the minimal changes happened at frozen storage (-18 °C). Similarly, the decreasing rate of ascorbic acid, extractable polyphenol (EPP), and flavonoids during storage also decreased with reducing storage temperature (25 °C > 4 °C > -18 °C). Hydrolysable polyphenol (HPP) was relatively stable during the hawthorn storage, and non-extractable proanthocyanidins (NEPA) increased with decreasing temperature. Ferric reducing antioxidant power (FRAP) of EPP and HPP decreased at 25 °C, while polyphenolic oxidase (PPO) and peroxidase (POD) activities decreased. Decreasing the storage temperature can improve the stability of the nutritional properties, antioxidant capacity, and enzyme activity of hawthorn. The specific storage temperature depends on the final processing conditions and the purposes of the hawthorn berries. [ABSTRACT FROM AUTHOR]

Wheat flour is one of the most important sources of nutrients, and it is widely consumed worldwide as a raw ingredient in bread and other pastries. High heavy metal concentrations in the consumed wheat products could induce higher health risks. This study evaluated the heavy metal concentrations in the most available foreign and domestic wheat flour in Sulaimani, Kurdistan Iraq. The wheat flour samples were collected from different locations, and the heavy metal concentration was measured by inductively coupled plasma optical emission spectrometry (ICP-OES). The mean values in wheat flour samples were roughly within the permissible limit set by Iraqi standard (IQS), GCC Standardization Organization (GSO) (GCC - Gulf Cooperation Council), Codex, and FAO/WHO. Heavy metals were detected in the descending order copper (Cu) > lead (Pb) > arsenic (As) > chromium (Cr) > nickel (Ni) > cadmium (Cd) > cobalt (Co). The results showed that wheat flour samples from the Sulaimani markets were slightly contaminated with Ni, and one domestic wheat flour sample with Pb was probably linked to fertiliser and soil contamination. It is concluded that wheat flour could be a source of chronic exposure to toxic heavy metals such as nickel and lead, resulting in adverse health issues later. Consequently, regular monitoring of soil contamination, water quality, and use of recommended levels of fertilisers and pesticides in the agricultural areas of Sulaimani are recommended. [ABSTRACT FROM AUTHOR]

The present study aimed to reveal intergenerational differences in the nutritional habits of the baby boomer, X, Y, and Z generations at a private college in Muğla, Türkiye. The study population included the students of the TED Bodrum College in Muğla province in the 2021–2022 academic year, including 311 participants: baby boomers (74), X (66), Y (43), and Z (128) generations. An online questionnaire was used to compare the eating habits among the generations. The data were evaluated using SPSS software. Most of the generations believed in healthy eating. Physical image and social media mainly influence the healthy eating habits of the Z generation. The baby boomers and X generations mostly skipped lunch, while the Y and Z generations skipped breakfast. Baby boomers, X, and Y generations mostly prefer healthy foods; however, the Z generation attaches importance to tasty foods. Z generation's interest in nutrition mostly concerns their physical appearance, not their health. Nutritional knowledge must be strengthened, particularly among young generations, and nutrition education programs need to be better supported by the government and educational sectors. [ABSTRACT FROM AUTHOR]

The purpose of the present study was to develop edible composite films based on sodium alginate and pectin with incorporated Aronia melanocarpa (Michx.) Elliot and Thymus serpyllum L. extracts. The influence of the extracts on the physicochemical, optical, mechanical, and antioxidant properties of the films was investigated. The addition of the extracts changed the colour parameters and significantly increased the barrier properties to UV and visible light. This effect is more pronounced in the film with chokeberry extract and is due to the anthocyanins contained in it (75.43 µg cyd eq·g-1, cyd eq - cyanidin equivalents). The antioxidant activity of films with incorporated extracts was 4-fold (thyme) to 7-fold (chokeberry) higher than the control alginate/pectin film. A significant improvement in the mechanical characteristics of the films with extracts was found. The values for tensile strength were 9.41 MPa (chokeberry) and 9.54 MPa (thyme), while for the film without extract - 4.63 MPa. The resulting films could find potential application as active packaging with antioxidant properties, which could increase the quality and extend the shelf life of the foods packaged in them. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of different cooking methods (boiling for 5 min and 8 min, microwave cooking for 3.5 min and 6.5 min, and stir-fry for 5 min and 10 min) on wild chard's antioxidant activity and total phenolic content. It was determined that the total phenolic content [1 552.00 ± 299.82 mg GAE·(100 g)-1, GAE - gallic acid equivalents] increased in 3.5 min in the microwave [2 611.33 ± 311.76 mg GAE·(100 g)-1] and 5 min in stir-frying [2 434.33 ± 197.75 mg GAE·(100 g)-1] compared to the raw chard samples (P < 0.05). Two different antioxidant activity determination methods [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP)] were used in the study. In both methods, it was determined that antioxidant activity decreased in the 10-min application of stir-frying. In contrast, the antioxidant activity increased by applying 3.5 min and 6.5 min in the microwave (P < 0.05). As a result, it was found that the antioxidant activity and total phenol content of wild chard changed when the cooking method and time were changed. [ABSTRACT FROM AUTHOR]

Cereal and legume grains are germinated to improve their nutritional and sensory qualities. This study investigated the effect of germination on the physicochemical properties of some grains and legumes grown in Türkiye. At the end of the germination for 48 h and 96 h at 24 ± 1 °C, carbohydrate, protein, lipid, dietary fibre, dry matter, ash, total phenolic content, antioxidant capacity and colour analyses of the germinated grains were determined. The results indicated that the germination process increased the phenolic content of all samples. The legume seeds' 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased with germination. The germination process significantly decreased the total carbohydrate contents of the samples. A statistically significant decrease was found for the protein content of barley and corn, especially by 48 h of germination. The lipid content of cereal grains decreased as germination progressed. It might be recommended to improve the functional properties of cereals and legumes by germination and their use in the food industry. [ABSTRACT FROM AUTHOR]

Water activity (αw) is a key factor influencing dry-cured meat products' safety. However, the standards for determining αw do not specify how the laboratory sample for self-analysis should be prepared and adjusted for determination in this type of food. This work aimed to verify whether the place of sampling and method of sample preparation of dry-cured meat products can influence the measured value of αw. For this purpose, samples of dry-cured heat-treated and fermented meat products were purchased from the local market. Samples before analysis were taken from the edges and centre of the meat products, and preparation consisted of: i) homogenisation; ii) dicing (4 × 4 × 4 mm); iii) slicing. The results of this work indicate that αw is significantly affected by both the part of the product from which the sample is taken and the method of preparation of the sample itself (P < 0.05). The highest measured values of aw were determined in samples prepared by slicing, and the lowest values were determined in homogenised samples. The place of sampling significantly affects the αw, especially for dry-cured heat-treated products. [ABSTRACT FROM AUTHOR]