Search

Vacuum impregnation (VI) allows soluble solids to be introduced into the porous matrix of a food material, modifying the composition of the tissue to facilitate further processing. The purpose of this research was to analyze the influence of pressure on the effectiveness of VI on a low porous material that is difficult to impregnate. Two cultivars of carrot (Baltimore F1 and Komarno) were subjected to VI at 5 and 30 kPa in a ternary solution of ascorbic acid (0.5%), citric acid (0.5%), and sucrose (8%) under isotonic conditions. The products were analyzed in terms of ascorbic acid content, degree of impregnation, and changes in structure, texture, color, antioxidant activity, phenolic content, carotenoids, and structure-forming compounds. Increases in vitamin C content (after VI) depended on the process conditions and ranged from 900% to 1300% in relation to the raw material. It was also observed that the extended impregnation time at a pressure of 5 kPa produced slices that were also impregnated in parenchyma area. The increased levels of polyphenolic compounds found in the saturated product may suggest that de novo synthesis under the influence of physiological stress had occurred. [ABSTRACT FROM AUTHOR]

Consumers around the world are choosing sustainable and unprocessed foods. Roe deer meat, due to the natural origin, is a source of organic and healthy meat. The selection of suitable storage conditions and times plays an important role in a deterioration of the meat's functional and nutritional values. The knowledge about oxidation processes in roe deer meat stored and packed deploying different methods is limited. The main aim of this study was therefore to investigate the effect of storage method on the physicochemical properties of musculuslongissimus thoracis et lumborum (LTL), musculus biceps femoris (BF), and musculus vastus lateralis (VL) of roe deer. The muscles were stored either dry (DRY-AGED), vacuum--packed (VAC), or packed under modified atmosphere (MAP) for 21 days. The quality of roe deer meat was assessed based on chemical composition, technological properties, pH values, water activity, colour, and oxidation processes of proteins and lipids. Roe deer meat had high protein (216.5-228.6 g/kg) and low fat content (17.1-25.8 g/kg). Both DRY-AGED and VAC contributed to improving meat tenderness during storage, while the Warner-Bratzler shear force of the MAP muscles increased. The high-oxygen conditions during MAP storage strongly induced the oxidation processes; an average increase of 1,263% for thiobarbituric acid reactive substance (TBARS) level and 155% for protein carbonyl content on day 21. Vacuum packaging and dry-ageing are recommended methods for storing roe deer meat. The high oxygen atmosphere negatively affected the quality of this game species. It carries the risk of increased oxidation of proteins and lipids which may promote the formation of potentially detrimental compounds. [ABSTRACT FROM AUTHOR]

Featured Application: Depending on the way of industrial processing, specific properties of apple fruit are required. The fruit of some cultivars has characteristics that predispose them to the production of juices or purees. Other properties are important for the vacuum impregnation process. The results obtained will be useful in the case of industrial application of the vacuum process of apple tissue. The article evaluated the suitability of 14 apple cultivars for the vacuum impregnation (VI) process based on the comparison of the physicochemical properties of fresh and impregnated tissue. The cube-cut apple was impregnated in a solution close to isotonic composed of 0.5% ascorbic acid, 0.5% citric acid, and 10% sucrose. The VI process was conducted with vacuum time and absolute pressure at 10 min and 15 kPa, restoring atmospheric pressure at 5 min and relaxation time at atmospheric pressure at 10 min. The content of ascorbic acid after VI increased by 3 to 25 times and was in the range of 73.5–130 mg/100 g, while the mass gain for the samples ranged from 15% to 34%. On the basis of the Pearson correlation, it was found that the mass gain was negatively correlated with the firmness of the fresh apple cubes (r = −0.85). The cultivars with favorable features after the VI process in terms of vitamin C content; hardness; and browning index (BI) are Cortland; Shampion; and Ligol. [ABSTRACT FROM AUTHOR]

BACKGROUND: This study investigated the influence of the storage method on the physicochemical characteristics and microbial growth of m. longissimus thoracis et lumborum (LTL), m. biceps femoris (BF) and m. vastus lateralis (VL) of wild boar. Muscles were stored in a vacuum (VAC), in a modified high‐oxygen atmosphere (MAP) or meat seasoning cabinet (DRY‐AGED) for 21 days. RESULTS: Wild boar meat was characterised by a high protein and low fat content and a good amount of potassium, sodium, calcium, magnesium, zinc and iron. Significantly higher (P < 0.05) pH values were noted for DRY‐AGED muscles stored for 21 days (up to 5.89 for VL). On day 21, a significant decrease in pH was noted for all MAP muscles (down to 5.23 for BF). Storage losses due to desiccation and water loss were significantly higher for DRY‐AGED samples and ranged from 25.63% to 32.89% on day 21. MAP affected protein and lipid oxidation, which was also reflected in Warner–Bratzler shear force VAC and DRY‐AGED had positive results regarding tenderness, whereas on day 21 the MAP‐stored meat had toughened significantly (from 35.3 N to 50.7 N in LTL). Lipids were oxidised much faster than proteins during prolonged storage in MAP. Compared to the other methods, DRY‐AGED had the best effect on microbial growth. CONCLUSION: These results indicate that the recommended methods for the storage of wild boar meat are either vacuum packing or dry ageing. The high oxygen content of MAP negatively affected the quality of wild boar meat and carried a risk of increased protein carbonylation. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In this study, kiwiberry lyophilizate (KBL) was incorporated into pasta at different levels (5%, 10%, and 15% w/w). Kiwiberry fruits' characteristics (ascorbic acid, carotenoids, phenolic compounds, and antioxidant activity determination) as well as physical (cooking properties, color, microscopic structure determination, texture, and water molecular dynamics analysis by low-field NMR) and chemical analyses (proximate composition phenolic compounds composition and antioxidant activity) of KBL-enriched pasta were investigated. The replacement of semolina with KBL in the production of pasta significantly changed its culinary properties. Results showed that the addition of KBL leads to a reduction in optimal cooking time and cooking weight (47.6% and 37.3%, respectively). Additionally, a significant effect of the KBL incorporation on the color of both fresh and cooked pasta was observed. A significant reduction in the L* value for fresh (27.8%) and cooked (20.2%) pasta was found. The KBL-enriched pasta had a different surface microstructure than the control pasta and reduced firmness (on average 44.7%). Low-field NMR results have confirmed that the ingredients in kiwiberry fruit can bind the water available in fresh pasta. The heat treatment resulted in increasing the availability of phenolic compounds and the antioxidant activity (64.7%) of cooked pasta. Sensory evaluation scores showed that the use of 5–10% of the KBL additive could be successfully accepted by consumers. [ABSTRACT FROM AUTHOR]

Kale (Brassica oleracea L. var. acephala DC) is a leafy green vegetable which belongs to the Brassicaceae family, one of the most commonly cultivated and consumed edible plants. The aim of this study was to investigate the potential adverse effects and antioxidant properties of freeze-dried kale leaves in 90-day dietary experiment on Wistar rats. The kale leaf powder was added to a diet at levels: 10, 30, and 60 g/kg feed. The standard blood biochemical and hematological markers, antioxidant enzyme activities, level of lipid peroxidation, reduced glutathione content, and damage to DNA in the liver were measured. Antioxidant potential in serum was measured and expressed as Trolox equivalents antioxidant capacity (TEAC). The kale leaf phytochemicals, i.e., glucosinolates, phenolic acids and flavonols, were quantified. Major glucosinolates were glucoiberin (164.6 mg/100 g d.w.) and glucobrassicin (130.6 mg/100 g d.w.), whereas kaempferol (159.1 mg/100 g d.w.), quercetin (119.6 mg/100 g d.w.), and sinapic acid (73.8 mg/100 g d.w.) dominated among phenolics. The lowest dose of kale leaves augmented the activity of catalase by 34% in males and by 44% in females. The highest applied dose increased activities of glutathione reductase by 31%, superoxide dismutase by 27%, and glutathione S-transferase by 24% in males only. Kale administration did not affect the activities of glutathione peroxidase and paraoxonase 1, glutathione concentration, lipid peroxidation level, and the level of DNA damage in the liver and the whole blood leukocytes. TEAC increased upon all doses of kale leaves by 30-90% in males and by 40-90% in females. The diet with kale did not affect blood biochemical and hematological markers. Results confirm no adverse effects of dried kale leaves used in model rat's diet up to 60 g/kg for 90 days. The changes in hepatic antioxidant enzymes and plasma TEAC suggest beneficial effect of kale leaves on the antioxidant status in rats. Interestingly, these changes were more pronounced in male versus female animals. [ABSTRACT FROM AUTHOR]

AbstractThe study’s purpose was to assess ultrasound’s effectiveness in vacuum impregnating apples with ascorbic acid, and to evaluate the effects of drying conditions on ascorbic acid retention. Drying kinetics, water activity, and color of the dried products were also analyzed in relation to drying conditions. Ultrasound (35 kHz, 240 W) was used during individual impregnation phases (30 min) and also throughout the process (70 min). Drying was conducted using free and forced convection (2 m/s) at 40, 50, and 70 °C, and microwave-assisted forced convection (2.45 GHz, 100 W). It was found that ultrasound did not affect impregnation, as a similar content of ascorbic acid was observed in the products regardless of the ultrasound’s phase or duration. Drying conditions significantly influenced drying kinetics and ascorbic acid stability, with higher air temperatures accelerating drying but reducing ascorbic acid content. Excessive ultrasound exposure during impregnation further decreased ascorbic acid content. The most successful method was impregnation under forced convection drying at 50 °C without ultrasound. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the polyphenols, glucosinolates and ascorbic acid content as well as antioxidant activity of beverages on the base of apple juice with addition of frozen and freeze-dried curly kale leaves. Upon enrichment with frozen (13%) and freeze-dried curly kale (3%), the naturally cloudy apple juice was characterized by an increase in phenolic compounds by 2.7 and 3.3-times, accordingly. The antioxidant activity of beverages with the addition of curly kale ranged from 6.6 to 9.4 μmol Trolox/mL. The obtained beverages were characterized glucosinolates content at 117.6–167.6 mg/L and ascorbic acid content at 4,1–31,9 mg/L. The results of sensory evaluation of colour, taste and consistency of apple juice and beverages with the addition of kale did not differ significantly prior to pasteurization (P ≤ 0.05), whereas after the pasteurization the evaluated factors decreased significantly. [ABSTRACT FROM AUTHOR]

BACKGROUND Knowledge regarding microaerophilic and anaerobic specific spoilage organisms (SSOs) is crucial for an appropriate evaluation of vacuum-packed ham. The objective of this study was to characterize the SSO community in vacuum-packed ham by a culture-dependent technique and MiSeq next-generation sequencing (NGS) platform. The relation between changes among the SSO group in the ham and changes in sensory characteristics of the product was also assessed. RESULTS In the study, conventional microbiological analyses were employed in order to establish the participation of several groups of microorganisms in the deterioration of vacuum-packed ham. The diversity of the SSO group in the product was further assessed with the use of MiSeq NGS technology. The bacteria identified in sliced cooked ham belonged mostly to four phyla, namely Actinobacteria, Proteobacteria, Firmicutes and Bacteroidetes. A temperature of 4 °C favoured the development of mesophilic and psychrophilic/psychrotrophic flora, mainly Lactobacillaceae, Enterobacteriaceae and Micrococcaceae families. A high ratio of Brochothrix thermosphacta species and new, cold-tolerant Clostridium spp. was also observed. The growth of these microorganisms facilitated changes in the pH value and organoleptic characteristics of the product. CONCLUSION This study confirms that the combination of culturing and MiSeq NGS technology improves the microbial evaluation of food. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND The aim of this study was to determine the effect of washing (4 °C, 120 s) or soaking (4 °C, 600 s) of shredded celeriac in tap water on changes in contents of phenolic compounds, including furanocoumarins, and sensory and microbiological quality during 12 days of storage. The product was packaged in air or modified atmosphere containing 2/10/88 kPa O2/ CO2/ N2. RESULTS The applied pre-treatment consisting of washing or soaking of shredded celeriac in water resulted in decreases in 8-methoxypsoralen content by approximately 50 and 70% respectively and phenolic content by 30% compared with samples that were not subjected to pre-treatment. During storage of shredded celeriac, a further significant ( P ≤ 0.05) reduction in phenolic compounds and an approximately 2.5-fold increase in the total content of furanocoumarins were found. The application of modified atmosphere packaging had a significant effect on the maintenance of good sensory and microbiological quality of the tested product. CONCLUSION Modified atmosphere packaging of shredded celeriac not subjected to pre-treatment made it possible to obtain a product with good sensory and microbiological quality and the highest content of phenolic compounds. The level of furanocoumarins recorded in the tested product does not constitute a health hazard. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Experiments focused on evaluating the ability of three aquatic plant species (sweet flag, common reed, and broadleaf cattail) to decontaminate industrial wastewater effluents from a nitroglycerin and nitroglycol production factory were carried out in the framework of this study. Toxicity of a nitrate-rich wastewater toward the studied plant species was determined by measurement of plant biomass gain, and subsequent mathematical modeling allowed for assessment of IC50 values. The studied plant species were cultivated in hydroponic cultures containing 1,500 mg/l of nitrates, 2.4 mg/l of nitroglycerin, and 1.0 mg/l of nitroglycol for 21 days, during which the decontamination efficiency of each nitrogen-based compound was analyzed. It was observed that the application of sweet flag and common reed contributed to a high nitrate removal efficiency (82 and 79%, accordingly). Sweet flag also was most efficient for decontamination of nitroglycerin (87%) and nitroglycol (42%), but the removal of the former compound was preferential. [ABSTRACT FROM AUTHOR]

The aim of the study was to determine the effect of different compositions of modified atmospheres and packaging film's microperforation density on changes in the levels of phenolic compounds and antioxidant capacity in a coleslaw mix stored for 12 days at 4°C. The salad was made up of 80% shredded head cabbage cv. Galaxy F1 and 20% carrot cv. Perfekcja. The samples were packaged in modified atmospheres with the following concentration (%) of O2/CO2 /N2 : 20/25/55, 50/30/20 and 70/30/0, as well as in normal air. Trays with samples of the prepared mix were sealed with a packaging film with oxygen permeability of 2500 cm³/m²/24h* bar. The film was microperforated using one (1x10) or two (2x10) cylinders 7 cm in diameter with 10 needles 70 µm in diameter. The levels of total and free phenols in the product, and the product's antioxidant capacity were determined after 0, 9 and 12 days of storage. After 12 days of storage, the total phenolic content and the antioxidant capacity of the tested samples were significantly higher than those of the fresh salad. In the case of free phenolic compounds, their level was significantly lower than in the salad before storage. The salad samples packaged in the film with 2x10 microperforations contained higher levels of total phenols and had a higher antioxidant capacity than the samples sealed with the film with 1x10 microperforations. [ABSTRACT FROM AUTHOR]

One of the most important problems of the modern world is food wastage. The issue occurs at every stage of the food chain, requiring new sustainable production and processing technologies. The processing of production waste and making it a wholesome ingredient may be a good opportunity to promote more sustainable development. This study analyzes the process of enrichment of model by-product (irregular potatoes cubes) with a functional compound (ascorbic acid) through vacuum impregnation, with two experiments on variants of the process, standard (VI) and ultrasonic-assisted (UVI). The research covers complete processing, including the stage of preserving impregnated products by convective drying. The analysis includes the impregnation efficiency, drying kinetics, and energy consumption, and selected quality parameters of the material, namely color and water activity. Based on the results, ultrasound increased the impregnation efficiency, but the quantitative effect depends on the application period. Ultrasound had a positive effect on the kinetics and energy consumption of convective drying. Ultrasound did not reduce quality. The proposed technology may be useful during the processing of by-products. [ABSTRACT FROM AUTHOR]

[Display omitted] • The fermentation process led to the increase in riboflavin and pyridoxine content. • A significant increase in antibacterial activity of fermented juices was observed towards Gram-negative and Gram-positive pathogens. • The content of total glucosinolates, carotenoids, phenolic compounds decreased, while the content of individual compounds remain unchanged or increased. • The changes in nutritional composition and functional properties were strain-dependent. The aim of this paper was to evaluate the influence of different indigenous lactic acid bacteria isolates – as a single culture or bacterial consortium – on the functional and physicochemical properties of fermented curly kale juice. All tested variants exhibited good growth parameters, manifested by efficient pH lowering, increases in acidity, and fructose and glucose metabolism, as well as a significant inhibition of pathogens. A slight increase in total phenolic content was observed, while antioxidant activity remained unchanged. L. sakei and MIX A were associated with an increase in riboflavin and pyridoxine content, while L. plantarum only contributed to an increase in vitamin B 6 content. Bioconversion of individual phenolic compounds, carotenoids, and glucosinolates strongly depended on the strain-specific metabolism. In the process, the levels of ferulic acid and other hydroxycinnamic acids were maintained, while the content of 9-cis lutein increased. Considering presented results and our previous research regarding probiotic features of LAB strains, among tested starter cultures – L. plantarum seemed to possess the best characteristics as a potential starter culture for controlled fermentation of curly kale juice. [ABSTRACT FROM AUTHOR]

A total of 123 Trichoderma strains were isolated from different habitats and tested for their ability to degrade cellulose and xylan by simple plate screening method. Among strains, more than 34 and 45% respectively, exhibited higher cellulolytic and xylanolytic activity, compared to the reference strain T. reesei QM 9414. For strains efficiently degrading cellulose, a highest enzyme activity was confirmed using filter paper test, and it resulted in a range from 1.01 to 7.15 FPU/ml. Based on morphological and molecular analysis, the isolates were identified as Trichoderma. The most frequently identified strains belonged to Trichoderma harzianum species. Among all strains, the most effective in degradation of cellulose and xylose was T. harzianum and T. virens, especially those isolated from forest wood, forest soil or garden and mushroom compost. The results of this work confirmed that numerous strains from the Trichoderma species have high cellulose and xylan degradation potential and could be useful for lignocellulose biomass conversion e.g. for biofuel production.

Vacuum impregnation is a non-destructive method of introducing a solution with a specific composition to the porous matrices of fruit and vegetables. Mass transfer in this process is a result of mechanically induced differences in pressure. Vacuum impregnation makes it possible to fill large volumes of intercellular spaces in tissues of fruit and vegetables, thus modifying physico-chemical properties and sensory attributes of products. This method may be used, e.g., to reduce pH and water activity of the product, change its thermal properties, improve texture, color, taste and aroma. Additionally, bioactive compounds may be introduced together with impregnating solutions, thus improving health-promoting properties of the product or facilitating production of functional food.