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Hazelnut oil cake, a by-product in the cold-pressing of hazelnut oil, is a rich in valuable nutrients, which makes it a promising option for supplementation or as a raw material in the development of functional products. The aim of this work was to study the influence of partial or complete replacing of skim milk powder (SMP) with hazelnut press cake flour (HPCF) in varying ratios (0%, 25%, 50%, 75%, and 100%) on the physicochemical properties and sensory attributes of milk ice cream. The replacement modified the chemical composition of the ice cream mixture, resulting in a reduction (p < 0.05) of milk solids non-fat (MSNF), protein, and carbohydrates content, while simultaneously elevating the hazelnut content, and total fat content. This modification influenced the rheological characteristics of the ice cream mixtures, leading to an increase in the consistency coefficient from 1.32 to 7.66 Pa sn. Furthermore, a decline in overrun values (from 26.99% to 15.85%), an increase in hardness (from 6881.71 to 23,829.30 g), retarded melting properties, and variations in colour attributes were observed with higher concentrations of HPCF. In the sensory evaluation test, it was found that consumer acceptance was enhanced for the samples with partial substitution of SMP when compared to standard milk ice cream. The findings suggest that a replacement of milk powder with hazelnut cake by up to 75% is achievable, in order to obtain functional ice cream with adequate physicochemical and sensorial qualities.

The aim of this study was to investigate the influence of various parameters, including water content, total soluble matter, acid content, sugar content, polyphenol content, antioxidant activity, anthocyanin content, and flavonoid content, on the quality of apples and their resistance to Penicillium expansum infection and subsequent patulin production. The research was conducted on four apple cultivars, namely, the traditional cultivars ‘Wagener’ and ‘Ilzer Rosenapfel’, and the commercial cultivars ‘Jonagold’ and ‘Idared’. The results of the study provide valuable insights into the composition, quality attributes, and potential resistance to Penicillium expansum infection among different apple cultivars. It was shown that cultivars with lower content of polyphenols, anthocyanins, soluble matter, flavonoids, antioxidant activity and sugar had higher level of patulin. These findings have implications for the selection and cultivation of apple cultivars with desirable characteristics, such as taste, antioxidant potential, and reduced mycotoxin contamination.

The effect of turmeric powder and a mix of turmeric powder and black pepper on the physicochemical properties of ice cream samples was examined. Enriched ice creams were manufactured by adding turmeric powder at levels of 0.5 %, 1.0 % and 2.0 %, with or without 0.02 % black pepper and compared with the control ice cream sample. Samples were analysed for proximate composition, pH value, water activity (aw), rheological properties, overrun, fat destabilization, hardness, melting properties, and colour parameters. The results of the study showed that the addition of spices significantly increased pH values (from 6.66 to 6.73), total solids (from 36.43 to 37.53 %), and carbohydrate contents (from 21.47 to 22.53 %) of the samples. Furthermore, this enrichment leads to an increase in the viscosity (from 0.44 to 0.70 Pa s) and thixotropic behaviours of ice cream mixes. Enriched ice creams had higher air incorporation, lower fat destabilization degree, and softer texture. In terms of melting properties, the melting resistance of ice cream samples was enhanced with the addition of spices. The colour properties of ice creams were significantly (p

The chemical and sensory properties of corn extrudates enriched with spray-dried tomato powder (TP) in 4, 6 and 8% ratios were researched. Two extrusion temperature regimes were used: 135/170/170 °C (E1) and 100/150/150 °C (E2). Ascorbic acid (AA) at levels of 0.5 and 1% was also added to the raw mixtures in order to prevent the undesirable oxidation of the constituents, primarily carotenoids. AA was especially efficient in the case of the lutein content and 1% AA, but lutein originating from TP was more sensitive to the extrusion conditions than corn lutein, and zeaxanthin was more sensitive than lutein. Lycopene, α-carotene, 13-cis-β carotene and 9-cis-β carotene degraded completely in all the samples, at both extrusion regimes. The proposed models for the color of the extrudates showed the significant influence of TP and AA. Extrudates obtained at the E1 temperature regime containing 4% TP and pure corn extrudate with 1% AA were the best-rated samples by the sensory panel.

Postupkom hladnog prešanja iz sjemenki lana i jezgre lješnjaka proizvodi se jestivo ulje visoke nutritivne vrijednosti. U ovom radu istraživan je utjecaj dodatka antioksidanasa (prirodni, sintetski) i sinergista na oksidacijsku stabilnost mješavine lješnjakovog i lanenog ulja (50:50). Od prirodnih antioksidanasa korišteni su ekstrakt kadulje, ekstrakt ružmarina, ekstrakt nara, mješavina tokoferola, eterično ulje konopljike, lavande, slatkog pelina, divlje mrkve, smilja, a od sintetskih propil galat. Određivanje oksidacijske stabilnosti mješavine ulja te utjecaj dodatka antioksidansa i sinergista provedeno je testom ubrzane oksidacije ulja Schaal Oven testom. Rezultat oksidacije mješavine ulja izražen je peroksidnim brojem. Primjenom standardnih metoda u ulju su određeni osnovni parametri kvalitete (peroksidni broj, slobodne masne kiseline, voda, netopljive nečistoće). Rezultati ispitivanja pokazuju da ekstrakt ružmarina (sa i bez limunske kiseline) efikasnije štiti mješavinu ulja od oksidacijskog kvarenja u odnosu na druge ispitivane antioksidanse. Eterično ulje slatkog pelina ne pokazuje utjecaj na stabilizaciju ove mješavine ulja.

The aim of this work was to investigate the influence of cold storage at 2 °C for 180 days on water content, total acids, reducing and total sugar, antioxidant activity, polyphenol oxidase activity, and polyphenol profile of three Croatian traditional apple cultivars (‘Kanadska Reneta’, ‘Ilzer Rosenapfel’, ‘Wagener’). A significant variation in polyphenol profile of apple cultivars under investigation was noted. The most represented polyphenols in all apple cultivars were procyanidin B2 followed by chlorogenic acid, epigallocatechin, epicatechin, and phloridzin. After storage, the content of procyanidin B2 and chlorogenic acid was higher, while content of epigallocatechin after storage was lower in all investigated apple cultivars. Water content before storage ranged between 79.17 and 80.76 %, and after storage between 75.62 and 78.56 %. Total acids, polyphenol oxidase activity, and flavonoids had decreased during storage, while reducing and total sugar content was higher after storage. Moreover, after storage, cultivar ‘Kanadska Reneta’ had the highest antioxidant activity measured by both ABTS and DPPH methods, 1.65 and 0.70 mmol trolox kg–1, respectively. A significant variation in polyphenol profile of apple cultivars under investigation was noted. The most represented polyphenols in all apple cultivars were procyanidin B2, followed by chlorogenic acid, epigallocatechin, epicatechin, and phloridzin. After storage, the content of procyanidin B2 and chlorogenic acid was higher, while content of epigallocatechin after storage was lower in all investigated apple cultivars. Overall, it can be concluded that investigated apple cultivars, after storage, preserved most of the antioxidants and functional properties.

To improve the nutritional value of bread, as well as to satisfy consumers whose awareness of the importance of nutrition to preserve health is growing significantly, it is desirable to enrich bread and bakery products with functional components. Carob (Ceratonia siliqua L.) is an evergreen tree that is widely distributed in the Mediterranean region and belongs to the legumes group. As carob pulp contains a unique combination of polyphenolic compounds and dietary fibre, it can be a useful raw material for the production of enriched bakery products. In this work, the possibility of applying carob extract as a potential natural preservative and functional additive in the production of bread was investigated. With this aim, 0.5, 1.5, 2.5 and 3.5% of powdered carob extract (CP) were added to bread dough and the quality characteristics of the bread were examined. The microbiological quality of bread was significantly better in samples with the addition of CP, which was confirmed by the lower values of the total number of bacteria and the absence of the Bacillus cereus. The addition of up to 3.5% carob extract had no negative effect on the sensory quality of the bread. The brightness of the bread samples decreased (L*), while the proportion of the red tone (a*) increased, and the intensity of the yellow tone (b*) decreased with an increase in the proportion of CP. The amount of total phenols (0.27 mg GAE/g) for the sample with 3.5% CP in bread was significantly higher compared to the control sample (0.12 mg GAE/g). The total antioxidant activity also increased significantly with the increase in the proportion of CP. Therefore, the present study proves that powdered carob extract can be successfully included in the production of a healthy functional food.

This research studies the influence of the addition of defatted press cakes (from the production of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important components: fibre, resistant starch, polyphenols, hydroxymethylfurfural (HMF), and acrylamide in directly and indirectly expanded snacks. The amounts of press cakes added to corn grits were 3, 6, and 9%. Extrusion was carried out in a laboratory single-screw extruder. For indirectly expanded products (SCFX), supercritical CO2 was injected during extrusion, and secondary expansion was completed in the microwave oven. The type and content of press cake, as well as the type of product, significantly influenced total polyphenol content and antioxidant activity. Press cakes increased the contents of both soluble and insoluble fibre (from 1.94% d. m. and 1.28% d. m. for extrudates without press cakes up to 3.17% d. m. and 6.94% d. m. for SCFX extrudates with press cakes, respectively), and resistant starch was not markedly influenced by their addition. The influence of the content of press cake on HMF was not significant, whereas the type of cake and the type of extrusion influenced HMF significantly. In a raw mixture of corn grits with 3% of pumpkin press cake, HMF was below the limit of detection, and the highest content was found in the classically extruded sample with the addition of 9% of camelina press cake (580 ppb). In all samples, the acrylamide content was below the limit of detection, indicating that safe products were obtained. This research shows potential for the implementation of supercritical CO2 extrusion in the production of safe, nutritionally improved snack products. Future research might bring about the design of cost-effective processes applicable in the industry.

U ovom radu istraživan je utjecaj procesnih parametara prešanja sjemenki crnog kima na prinos hladno prešanog ulja te njegovu kvalitetu. Prešanje sjemenki crnog kima provedeno je na laboratorijskoj pužnoj preši za proizvodnju hladno prešanih biljnih ulja. Prešanjem su dobivena tri proizvoda: sirovo ulje, uljni talog i pogača. Prilikom prešanja mijenjani su procesni parametri: frekvencija elektromotora, temperatura grijača glave preše i nastavak za izlaz pogače. Nakon prešanja provedena je sedimentacija (prirodno taloženje) proizvedenog sirovog ulja te vakuum filtracija kako bi se uklonile krute čestice. Primjenom standardnih metoda određeni su parametri kvalitete hladno prešanog ulja crnog kima: slobodne masne kiseline, peroksidni broj, udio netopljivih nečistoća i udio vlage. Primjenom plinske kromatografije određen je sastav masnih kiselina u ulju. Dobiveni rezultati istraživanja pokazuju da je prešanje crnog kima primjenom nastavka za izlaz pogače veličine 5 mm, temperature grijača glave preše 110 °C i frekvencije elektromotora 20 Hz proizvedena najveća količina sirovog i hladno prešanog ulja crnog kima. U sastavu masnih kiselina ulja crnog kima dominiraju linolna i oleinska masna kiselina.

This thesis, discusses the influence and quality of process parameters of pressing black cumin seeds on the yield of cold pressed oil. Pressing black cumin seeds was carried out on laboratory screw press for the production of cold pressed vegetable oils. Three products were obtained by pressing: crude oil, sludge oil and cake. During pressing, the process parameters were changed: the frequency of the electric motor, the temperature of the heater of the press head and the extension for the outlet of the cake. After pressing, sedimentation (natural precipitation) of the produced crude oil and vacuum filtration were performed to remove solid particles. Using standard methods, the quality of parameters of cold-pressed black cumin oil were determined: free fatty acids, peroxide value, insoluble impurities content and moisture content. The composition of fatty acids in oil was determined using gas chromatography. The obtained research results show that the pressing black cumin using a 5 mm cake outlet extension, a press heater head temperature of 110 ° C and an electric motor frequency of 20 Hz produced the largest amount of crude and cold-pressed black cumin oil. In the composition of fatty acids black cumin oil is dominated by linoleic and oleic fatty acids.

Starch is a polysaccharide that is widely used in food and other industries; therefore, due to its great potential, it is attempted to be maximally isolated from various foods rich in starch. Commonly, potatoes are used for starch production due to the relatively high starch content in tubers, and the process itself is complex and includes several steps. The aim of this study was to isolate and characterize starch from eight potato varieties. First, the basic chemical composition of the potato samples was determined, and then the isolation was carried out under laboratory conditions. The isolated starch was air dried, then ground and sieved through a 400 µm sieve. The basic chemical composition, amylose content, starch color, swelling capacity and solubility index, clarity of starch pastes, texture of starch gels and thermo-physical properties (gelatinization and retrogradation) were determined in the obtained starch samples. The results showed that the SL 13–25 potato variety had the lowest starch content, while the Stilleto variety had the highest starch content. The content of protein, fat, ash and crude fiber was relatively low in all of the isolated starches, indicating their high purity. Also, the difference in the color of the isolated starches was difficult to see. The highest amylose content had starch from Saprodi, while the lowest was observed in starch from SL 13–25. Starch from the cv. Dartiest had the highest, while starch from the cv. Sereno had the lowest gel strength. The starch of the cv. Dartiest also had the highest clarity value. The retrogradation transition temperatures and enthalpies were lower compared to the gelatinization temperatures and enthalpies. With the increasing temperature, both the swelling capacity and the solubility index of all the samples increased. According to the obtained differences, this study confirmed the significant influence and role of different cultivars on starch characteristics.

In this study, spray drying was used as a technological solution for the valorization of Teucrium montanum extract into carboxymethyl cellulose-based delivery systems (CMC), individually or in combination with collagen, guar gum, gum arabic, and kappa-carrageenan. The results showed that the process yield and morphological properties were positively influenced by the introduction of CMC binary blends. The employment of CMC resulted in a high encapsulation efficiency (77–96%) for all phenylethanoid glycosides (PGs) analyzed. Due to the low wettability of the microparticles, a relatively gradual in vitro release of the PGs was achieved. Infusion of the filling with hydrophilic T. montanum extract encapsulated in microparticles with high hydrophobic surface area proved to be a practical route for significant confectionery fortification (5–9 mg PGs per dw serving), ensuring prolonged interaction between the food matrix used and the extract under simulated gastrointestinal conditions. Based on sensory evaluation, the introduction of kudzu starch into the jelly matrix has shown a texture-modifying potential.

The chocolate industry is constantly developing new products with different fillings, toppings, flavours, etc. Chocolates with alcoholic filling are popular, especially with young adults. In chocolates with alcoholic filling different kinds of thickeners can be used to increase the viscosity of the filling and make production easier. In this study, we examined cocoa shells, a by-product of the chocolate industry, as a new ingredient and thickener of an alcoholic filling. Chocolates with bitter herbal liqueur were produced in a ball mill with four different fillers. A comparison of guar gum and cocoa shell as thickeners was conducted. The influence of the filling ingredients on the stability of the filled chocolate was determined by measuring colour and gloss over 30 days of accelerated fat bloom. The results showed that chocolates for which the cocoa shell was used were more stable than chocolates where guar gum was used. Evaluation of sensory properties of chocolates with bitter herbal liqueur and different thickeners was conducted by the trained sensory panel. The highest-rated, after sensory assessment, were dark chocolates that contained cocoa shells in the filling. Also, an online questionnaire was conducted to examine consumer preference for a new product. According to the results, it can be concluded that the production of this chocolate would be desirable.

The aim of this paper was to investigate the influence of Zn‐ and Se‐fortified wheat flour addition to the corn grits at 90:10, 80:20, 70:30, 60:40 ratios on the hardness, fracturability, expansion ratio, bulk density, color, and sensory attributes of the extrudates. Extrusion was performed at three temperature profiles: 140/170/170 °C, 150/180/180 °C, and 160/190/190 °C. With an increase in the proportion of Zn‐ and Se‐ fortified wheat flour and temperature increase, all observed physical characteristics of extrudates decreased. The lightness of all the samples increased after the extrusion. The total color change increased with the addition of Zn‐ and Se‐fortified wheat flour. Sensory characteristics showed that the samples with a lower percentage of added Zn‐ and Se‐fortified wheat flour had better scores and acceptability, compared to the samples with a higher fortification ratio.

This research is focused on comparing the compositions of juice produced from old and commercially grown apple cultivars. We examined factors such as pH, total acids, soluble dry matter, polyphenol profile, and antioxidant activity, which impact the attributes, safety, shelf life, and nutritional value of the juice. Our analysis revealed differences between these two groups of cultivars. For instance, pH values ranged from 3.04 (in ‘Bobovec’) to 3.69 (in ‘Fuji’). The proportions of acids varied from 0.07 g/100 mL (in ‘Fuji’) to 0.19 g/100 mL (in ‘Wagener’). Soluble dry matter content ranged from 14.10% (in ‘Fuji’) to 18.50% (in ‘Kraljevčica’). We also observed variations in sugar content and composition among cultivars; for example, sucrose levels varied from 16.11 g/L (‘Fuji’) to 39.36 g/L (‘Golden Delicious). Glucose levels ranged from 4.95 g/L (‘Jonagold’) to 19.18 g/L (‘Fuji’), while fructose levels spanned from 50.78 g/L (‘Austrougarka’) to 427.97 g/L (‘Ilzer Rosenapfel’). Furthermore, old apple cultivars exhibited higher concentrations of phenols and flavonoids compared to commercial ones; we also noted significant variations in flavonol levels among different cultivars. The ‘Wagener’ and ‘Božićnica’ apple varieties had levels of myricetin measuring 0.53 and 0.52 µg/mL, respectively. On the other hand, ‘Bobovec’ stood out for its content of procyanidin B2 with a concentration of 422.61 µg/mL. When examining non-flavonoid compounds, it was found that old apple cultivars had higher concentrations of gallic acid, trans-ferulic acid, and chlorogenic acid. However, commercial cultivars showed dominance in caffeic and p-coumaric. Comparisons of antioxidant capacity using DPPH and ABTS assays clearly demonstrated the superiority of old apple cultivars. Overall, this study highlights the importance of utilizing apple cultivars for juice production. Their distinct compositions and higher antioxidant capacities contribute to potential health benefits. Preserving these cultivars for enhanced juice quality and nutritional value is encouraged. Further research could explore cultivation practices’ impact on composition and health benefits.

The process of cold pressing linseed and hazelnut kernels produces edible oil of high nutritional value. In this paper, the influence of addition antioxidants (natural, synthetic) and synergists on the oxidative stability of mixture hazelnut and linseed oil (50:50) was investigated. The testing was carried out using the natural antioxidants sage extract, rosemary extract, pomegranate extract, tocopherol mixture, essential oil of hemp, lavender, sweet wormwood, wild carrot, immortelle, and synthetic propyl gallate. The oxidative stability of the oil mixture and the effect of addition of antioxidant and synergists were determined by the accelerated oil oxidation test, the Schaal Oven test. The result of the oil mixture oxidation was expressed by the peroxide value. The basic quality parameters (peroxide value, free fatty acids, water, insoluble impurities) were determined by applying the standard methods to oil. The results of testing indicated that rosemary extract (with and without citric acid) protect the oil mixture from oxidative spoilage more effectively than compared to other tested antioxidants. The essential oil of sweet wormwood shows no effect on the stabilization of this oil mixture.

Starch is extensively used in the food industry as a texture modifier, a fat substitute, and in other applications. To optimise starch functional properties for specific use, it is subjected to various modifications. High-voltage electrical discharge (HVED) treatment, as a non-thermal and rapid process, was applied in this research as a single method and in combination with phosphorylation in order to explore its potential for improving starch physicochemical properties. Maize, wheat, potato, and tapioca starches were modified, and Na5P3O10 and Na2HPO4 were used for phosphorylation. Starch gelatinisation parameters (by DSC); paste clarity; and contents of amylose, damaged starch, and resistant starch were determined; and FTIR-ATR spectra were recorded. All modifications reduced the enthalpy of gelatinisation and decreased contents of amylose, resistant starch, and damaged starch. The effect of the HVED treatment on starch properties depended on starch type and combinations with chemicals. HVED could act as an aid in the starch phosphorylation process since the properties analysed were more effectively improved when HVED was combined with phosphorylation than by phosphorylation alone.

The possible use of high voltage electrical discharges (HVED) at different frequencies (20, 50, and 100 Hz) and ultrasound-assisted extraction (UAE) at different temperatures (20, 40, and 80°C) for the recovery of phenolics from indigenous fungus-resistant grape by-product was evaluated. All extractions were performed over the period of 5, 10, and 15 min and with methanol- and ethanol-based solvents. Grape pomace (the grape by-product) was collected during the preparation of grape jams. The main phenolics identified in grape pomace were anthocyanins, including malvidin, delphinidin, peonidin-3- O -glucoside, and cyanidin-3- O -glucoside. Beside anthocyanins, phenolic acids, flavan-3-ols, and flavonols were identified. The HVED-assisted extraction showed to be a superior extraction method for obtaining high yields of all analysed compounds. The highest amount of total phenolics (3023.57 mg GAE/100 g DM) was extracted from grape pomace, using 50% ( v/v ) ethanol and 60 kV/cm HVED at 100 Hz for 15 min. The antioxidant activity of the HVED extract was 2.17 mmol Trolox/g DM. The highest yield of the identified phenolics from grape pomace was obtained with electric field intensity of 60 kV/cm and total energy input of 22.27 kJ/kg, during the extraction.

Apples and apple-based products are particularly interesting due to being a good source of polyphenols in an everyday diet. Recently there has been increased interest in the preservation of traditional apple varieties due to studies that suggest that traditional apple varieties have a higher content of polyphenols and antioxidant activity compared to commercial varieties. This study shows that traditional apple varieties contain higher concentration of polyphenolic compounds than conventional ones, such as chlorogenic acid (1.29–456 mg/kg dw), catechin (0.70–312 mg/kg dw), epicatechin (1.75–244 mg/kg dw), procyanidin B1 + B2 (4.08–358 mg/kg dw) and quercetin-3-glucoside (0.96–231 mg/kg dw). This research underlies the great potential of traditional apple varieties as a source of natural antioxidants and polyphenolics.

Pasta is one of the most popular meals in the world. It is affordable, easy to combine with other foods and easy to cook. Unfortunately, pasta is energy-rich and nutrient-poor. Whole-wheat pasta is somewhat better in nutritional quality, but further improvements may be made. One option is to add different raw materials and specific nutritive components (vitamins, polyphenols, fiber, protein, etc.) to semolina. However, this approach changes its physicochemical properties, e.g. cooking loss, texture, etc., which cannot be disregarded. The current research investigates possibilities for production of barley-enriched pasta with acceptable cooking qualities. To ensure the beneficial health effects of β-glucan, β-glucan-rich barley was selected asa starting material. Pasta enriched with 10–50% β-glucan-rich barley flour was produced in the mini-press and the laboratory extruder and then dried at low, medium and high temperature regimes. Colour, cooking quality and microstructure of the enriched pasta were investigated to determine its acceptability. The research showed that barley-enriched pasta of good cooking quality might be produced by selecting an optimal combination of suitable production parameters for forming and drying.

Volatile organic compounds in honey represent a fingerprint of a specific honey and therefore could significantly affect the quality of honey brandy. In addition, during fermentation, yeast synthesise volatiles also affecting aroma and quality of brandy. The aim of this research was to assess the impact of immobilized cell fermentation on volatile aroma of honey brandies produced from acacia and chestnut honey. Aroma profile was determined using GC/FID and sensory analysis was conducted according to German DLG model. The results showed that immobilized cell technique had resulted in honey brandies with lower ester contents, but significantly higher content of volatile organic compounds from honey.

Extruded snacks are products which are easy to consume, tasty, crispy, with thousands of shapes, flavours, textures and are consumed worldwide. They can be expanded directly or indirectly. Directly expanded products are cooked, expanded, shaped and cut off the extruder, dried and packaged. It is a less complicated process than the indirect expansion, products have low bulk density, and are seasoned with different types of flavours and oils. Indirectly expanded products are stable during storage and have high bulk density, provide opportunity to produce a wide range of products. Different types of raw materials (corn, potato, wheat, oat, by-products of food industry, etc.) and combination of ingredients can be incorporated into the products. Non-starch ingredients such as protein, fibre, vitamins and minerals are more likely to be incorporated into indirectly expanded products than into directly expanded products. This makes them delicious, healthier and more interesting to customers. The most commonly used ways of expansion are deep fat frying, hot-air puffing and microwave heating.

The aim of this research was to examine the influence of pasteurisation of cocoa liquor at different temperatures (115, 120, 125 and 140 °C) and 3-week-storage time at 40 °C on microbial safety, peroxide value, polyphenol, and flavan-3-ol content. Peroxide value of the cocoa liquor increased after both, pasteurisation and storage, but not significantly. Although total polyphenol content decreased, flavan-3-ol content was stable during the investigated period. Microbial quality was satisfying, and the most stable mass was the one treated at 140 °C.

The primary object of this paper was to investigate the influence of carrot powder (CP) addition to corn grits at levels 4, 6 or 8% and ascorbic acid (AA) addition at levels 0.5 and 1%, on hardness, fracturability, expansion and density of the extrudates. Sensory attributes of the selected extrudates were scored by the panel of ten professional tasters. Extrusion was done at two temperature regimes: 135/170/170°C and 100/150/150°C. Lower temperature regime led to increased hardness and density of extrudates, but at the same time to better expansion. The addition of CP and AA led to decreased hardness and the expansion, but increased density at both temperature regimes. Sensory assessment gave satisfactory results, especially for E1 temperature regime and 4% of carrot powder addition.

Potato starch was extruded and roasted with apple distillery wastewater to produce starch esters substituted with malic acid residues. The starch esterification degree was higher at the higher roasting temperatures. Starch modification contributed to its darker color, its increased resistance to the action of amylolytic enzymes, and its decreased solubility and heat of phase transition. The changes in the other starch properties examined depended on the extrusion and roasting temperatures. The process, which was conducted without a chemical agent—in this case, the process of starch extrusion and roasting with apple distillery wastewater—should be deemed a novel method for resistant starch production.

The effects of defatted hemp cake added to corn grits (at ratios of 0, 5, and 10% DM), the moisture content of the mixtures (15, 20, and 25%) and the temperature in the extruder ejection zone (150, 165, and 180°C) on the physical properties of extruded products have been investigated. Statistical optimization of investigated extrusion conditions using the response surface methodology was performed. The hemp cake was completely defatted by means of a supercritical CO2 extraction. The extrusion was performed on a laboratory single screw extruder and regulated by the following parameters: temperature in the dosing and compression zone (120 and 150°C), screw compression ratio (4 : 1), round die (4 mm). The change of extrusion process conditions significantly affected the physical properties of produced snacks. The expansion ratio ranged between 1.38 and 3.11, bulk density between 0.14 and 0.49 g/cm3, hardness between 18.15 and 70.62 N, fracturability from 3.65 to 10.38 mm, and the total colour change between 3.25 and 24.73.

The prospects of sparkling wine production by the 'Champenoise' method using alginate-immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of recommended and permitted varieties of Kutjevo vineyards, located in the eastern part of continental Croatia. Research revealed that there are no influential variations in the principal physicochemical and sensory characteristics between sparkling wines obtained through immobilised yeast and traditional sparkling method. The analysis of aroma compounds showed minor differences between samples. Observed oenological parameters assessed in the final products did not show any relevant oenological differences, with the exception of alcohol content, which was slightly higher in sparkling wines made with yeast cells immobilised with calcium alginate beads. According to this research, the sensory properties of the produced sparkling wines, compared to sparkling wine produced with free yeast, did not show any significant differences. On the full-scale obtained results indicate that some of the selected varieties can be sorted as suitable for the production of sparkling wine using immobilised yeast cells.

The addition of brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack products were produced in a laboratory single screw extruder with the addition of 5, 10 and 15% d. m. of these by-products in corn grits. Chemical composition, total phenolic content, antioxidant activity, dietary fiber, resistant starch, starch damage and pasting properties of the mixtures and extruded samples were determined. Extrusion process and by-product additions had a significant effect on the proximate chemical composition. All three by-products increased contents of both soluble and insoluble dietary fiber, while the extrusion caused a reduction of insoluble fiber and increase of soluble fiber. After the extrusion process starch damage and antioxidant activity increased, while resistant starch content and total polyphenol content decreased. According to obtained results, it can be concluded that the investigated by-products can be used in the production of nutritionally more valuable corn snacks.

Cilj ovoga rada bio je ispitati utjecaj fermentacije pomoću imobiliziranih stanica kvasca na aromu i senzorska svojstva destilata proizvedenih od dviju sorti smokve koje se uzgajaju u Republici Hrvatskoj (Petrovača bijela i Petrovača crna). Uzorci destilata proizvedeni su klasičnim postupkom i pomoću imobiliziranih stanica kvasca. Profil arome određen je pomoću GC/FID-a, a senzorska analiza provedena je prema njemačkome DLG modelu. Rezultati su pokazali da postupak s imobiliziranim stanicama kvasca daje destilate s višim udjelom etanola i nižim udjelima estera, ali bolje senzorske kvalitete. Taj postupak ima velik potencijal u proizvodnji visokokvalitetnih voćnih destilata.

The aim of this research was to investigate the influence of immobilized cell fermentation on aroma and sensory characteristics of distillates produced from two fig varieties commonly grown in Croatia (Petrovača bijela and Petrovača crna). Distillate samples were produced both by classical and immobilized yeast fermentation technology. Aroma profile was determined using GC/FID and sensory analysis was conducted according to German DLG model. Results showed that immobilized cell technique gives distillates with higher ethanol and lower ester contents, but of higher sensory quality. It is a promising technique for production of high quality fruit distillates.

Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress. Pasta samples were dried at room temperature and physical and sensory properties were determined. Generally, the chestnut flour addition to durum wheat pasta decreased optimum cooking time, hardness, cohesiveness, and chewiness, but increased cooking losses and pasta adhesiveness. Samples made on an extruder showed shorter optimum cooking times in relation to samples made on a minipress. Absorbed water was decreased with chestnut flour addition. Pasta made on an extruder showed a higher sensory score in comparison with pasta made on a minipress. The addition of chestnut flour influenced the colour of the samples. Samples made on an extruder showed darker colour in dried and cooked pasta samples in relation to minipress samples. In dried pasta samples, the extruder gave yellower samples in relation to the minipress, while in cooked pasta samples it was reversed. Overall, the extruder gave higher-quality pasta compared to the minipress.

Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber; however, this may reduce polyphenols content. The aim of this research was to determine the influence of cocoa shell addition (as a source of fiber) and its combination with different ingredients (cocoa butter equivalents (CBE), emulsifiers, dairy ingredients) on polyphenols of dark and milk chocolates. Total polyphenol (TPC) and total flavonoid (TFC) contents were determined spectrophotometrically, identification and quantification of individual compounds by high pressure liquid chromatography and antioxidant capacity by ferric reducing antioxidant power (FRAP) assay. Results showed that even though addition of cocoa shell to chocolate results in reduced contents of TPC, TFC, and individual compounds, it is not significant compared to ones reported by other authors for commercial chocolates. Other ingredients influence determined values for all investigated parameters; however, additional research is needed to reveal exact mechanisms and implications.

In this study, green extraction methods—high voltage electrical discharges (HVED), pulsed electric field (PEF), and ultrasound-assisted extraction (UAE)—were compared in terms of extraction yield of total and individual polyphenolic compounds, as well as the antioxidant capacity of blueberry pomace extracts. All extractions were performed with methanol- and ethanol-based solvents. The highest total polyphenols content (TPC) (10.52 mg of gallic acid equivalent (GAE) per g of dry weight (dw)) and antioxidant activity (AA) (0.83 mmol TE/g dw) were obtained by PEF-assisted extraction in the ethanol-based solvent after 100 pulses and 20 kV/cm, which corresponds to an energy input of 41.03 kJ/kg. A total of eighteen individual polyphenols were identified in all investigated blueberry pomace extracts by high-performance liquid chromatography with the diode-array detector (HPLC-DAD) and liquid chromatography electrospray ionization tandem mass spectrometric (LC-(HESI)-MS/MS). The highest anthocyanin (1757.32 µg/g of dw) and flavanol (297.86 µg/g of dw) yields were obtained in the methanol-based solvent, while the highest phenolic acid (625.47 µg/g of dw) and flavonol (157.54 µg/g of dw) yields were obtained in the ethanol-based solvent by PEF-assisted extraction at the energy input of 41.03 kJ/kg. These results indicated that PEF is a promising green extraction method which can improve the blueberry pomace’s polyphenol extraction yield.

Cabbage is an important source of bioactive compound, which is available throughout the year. However, a lot of different traditional, and hybrid varieties with different levels and composition of bioactive compounds can be found on the market. The aim of the study was to obtain quantitative results showing comparative differences between different white cabbages (“Čepinski”, “Varaždinski”, “Bravo”, “Ogulinski”) from Croatia. Morphometric parameters and physicochemical composition were determined while using standard procedures. Phenolic acids were determined using high-performance liquid chromatography and volatile compounds were analysed by the solid-phase micro-extraction gas chromatography with mass spectrometry (SPME-GC-MS) smethod. The results showed that studied cabbage cultivars differed in physicochemical composition and morphological traits. Six phenolic acids were identified and quantified, whereas a sinapic acid was the most dominant component (65.9–78.15 mg/kg). Aldehydes, esters, alcohols, and terpenes were the major classes of organic volatile compounds present in the studied cabbages. “Čepinski”, which has never been analysed before, showed to contain the highest amount of d-limone (40.75 µg/L) and allyl isothiocyanate (1090.26 µg/L), the most important volatile compounds responsible for the fresh cabbage flavour. The presented results mark off “Čepinski” cultivar as valuable for larger production and further examination.

Cocoa shell is a by-product of the chocolate industry that is rich in dietary fiber and bioactive components. In this research, the influence of high voltage electric discharge (HVED) treatment on chemical and physical characteristics of the cocoa shell, i.e., the effects of applied time and frequencies on grinding ability, water binding capacity (WBC), dietary fibers and tannin content was investigated. HVED had a significant influence on the chemical and physical properties of cocoa shell, all of which could be linked to changes in fiber properties. Along with the fiber content, grinding ability and water binding capacity were increased. These properties have already been linked to fiber content and soluble/insoluble fiber ratio. However, this research implies that change in fiber properties could be linked to tannin formation via complexation of other polyphenolic components. Additional research is needed to verify this effect and to establish mechanisms of tannin formation induced by HVED and its influence on fiber quantification.

Despite the efforts to control mycotoxin contamination worldwide, extensive contamination has been reported to occur in food and feed. The contamination is even more intense due to climate changes and different stressors. This study examined the impact of fullerol C60(OH)24 nanoparticles (FNP) (at 0, 1, 10, 100, and 1000 ng mL−1) on the secondary metabolite profile of the most relevant foodborne mycotoxigenic fungi from genera Aspergillus, Fusarium, Alternaria and Penicillium, during growth in vitro. Fungi were grown in liquid RPMI 1640 media for 72 h at 29 °C, and metabolites were investigated by the LC-MS/MS dilute and shoot multimycotoxin method. Exposure to FNP showed great potential in decreasing the concentrations of 35 secondary metabolites; the decreases were dependent on FNP concentration and fungal genus. These results are a relevant guide for future examination of fungi-FNP interactions in environmental conditions. The aim is to establish the exact mechanism of FNP action and determine the impact such interactions have on food and feed safety.

U ovom radu pripremljene su mješavine na osnovi polietilena niske gustoće (PE-LD) i termoplastičnog škroba (TPS) s ciljem dobivanja biorazgradljivog polimernog materijala za primjenu kao ambalažnog materijala. Provedena je karakterizacija toplinskih, mehaničkih svojstava kao i propusnost vodene pare zbog izrazitog hidrofilnog karaktera škroba. Dodatak TPS-a u PE-LD/TPS mješavinama utječe na porast stupnja kristalnosti do udjela od 20 mas. % zbog nukleacijskog učinka TPS-a. Prekidno naprezanje i prekidno istezanje smanjuju se porastom udjela TPS-a u PE-LD/TPS mješavinama, dok modul elastičnosti raste. Temperatura početka razgradnje pomiče se na niže temperature, što ukazuje na smanjenje toplinske stabilnosti PE-LD-a dodatkom TPS-a. Glicerol kao plastifikator škroba utječe na povećanje toplinske stabilnosti škroba, no pokazuje negativan učinak na propusnost vodene pare.

U ovom radu ispitana su toplinska svojstva mješavina različitog udjela polilaktida (PLA) i termoplastičnog škroba (TPS). TPS je pripremljen s različitim udjelima glicerola (30 i 40 mas. %) kao plastifikatora. Radi uvida u hidrofilni/hidrofobni karakter mješavina PLA/TPS praćena je apsorpcija vode. Rezultati toplinskih svojstava pokazali su da TPS ubrzava proces hladne kristalizacije polilaktida uslijed nukleacijskog učinka TPS-a. TPS povećava sposobnost kristalizacije PLA i omogućava pra-vilnije slaganje lanaca polilaktida u kristalnoj strukturi. Utjecaj glicerola kao plastifikatora TPS-a nema značajnu ulogu u ispitivanju toplinskih svojstava, dok je ispitivanje apsorpcije vode pokazalo da se uz veći udio glicerola kao plastifikatora TPS-a dobivaju niže vrijednosti apsorpcije vode mješavina PLA/TPS.

Starch has been an inexhaustible subject of research for many decades. It is an inexpensive, readily-available material with extensive application in the food and processing industry. Researchers are continually trying to improve its properties by different modification procedures and expand its application. What is mostly applied in this view are their chemical modifications, among which organic acids have recently drawn the greatest attention, particularly with respect to the application of starch in the food industry. Namely, organic acids naturally occur in many edible plants and many of them are generally recognized as safe (GRAS), which make them ideal modification agents for starch intended for the food industry. The aim of this review is to give a short literature overview of the progress made in the research of starch esterification, etherification, cross-linking, and dual modification with organic acids and their derivatives.

Chocolate production is a complex process during which numerous chemical reactions occur. The most important processes, involving most of the reactions important for development of the proper chocolate flavor, are fermentation, drying and roasting of cocoa bean, and chocolate conching. During fermentation, formation of important precursors occurs, which are essential for further chemical reactions in the following processes of chocolate production. Roasting is one of the most important processes due to the occurrence of Maillard’s reactions, during which aroma compounds are formed. In this paper, we have reviewed the most important chemical reactions that occur with proteins, carbohydrates, lipids, and polyphenols. Additionally, we present other components that may be naturally present or form during the production process, such as methylxanthines, aldehydes, esters, ketones, pyrazines, acids, and alcohols.

The aim of this study was to develop a liquid chromatography/tandem mass spectrometry LC-MS/MS method for the simultaneous determination of acrylamide and hydroxymethylfurfural (HMF) in corn snack products enriched with food industry by-products: brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP). Development of the method included the study of different sources for ionization, different mobile phases, different extraction conditions as well as different methods of sample preparation. Finally, the single LC-MS/MS method was developed for the analysis of both analytes in one step with a duration of 20 min using a simple single-step extraction. The method with apparent recoveries of 91.4 and 90.4 for acrylamide and HMF, respectively, was applied for the analysis of non-extruded and extruded samples. The obtained results shown that the acrylamide content was

Solving the problem of large quantities of organic waste, which represents an enormous ecological and financial burden for all aspects of the process industry, is a necessity. Therefore, there is an emerged need to find specific solutions to utilize raw materials as efficiently as possible in the production process. The cocoa shell is a valuable by-product obtained from the chocolate industry. It is rich in protein, dietary fiber, and ash, as well as in some other valuable bioactive compounds, such as methylxanthines and phenolics. This paper gives an overview of published results related to the cocoa shell, mostly on important bioactive compounds and possible applications of the cocoa shell in different areas. The cocoa shell, due to its nutritional value and high-value bioactive compounds, could become a desirable raw material in a large spectrum of functional, pharmaceutical, or cosmetic products, as well as in the production of energy or biofuels in the near future.