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This study characterizes oak (sessile and pedunculate oak) and alternative wood (black locust, Myrobalan plum, wild cherry, and mulberry) species as important sources of volatile compounds of aged spirits. Nowadays, their fragments are used to hasten the brandies’ aging process. The ATR-FTIR spectra of analyzed wood samples are similar, only the mulberry FTIR spectrum contains unique peaks primarily due to its highest lignin content (40.93%). Using the untargeted GC-MS approach, a total of forty-one volatile compounds were identified in the wood extracts in a model spirit solution. The volatile profiles of alternative wood extracts in a model spirit solution were significantly different, both quantitatively and qualitatively, compared to those of oak. Coniferyl (23.14 μg/g—26.6 μg/g) and sinapyl (23.56 μg/g—25.82 μg/g) alcohols were the most abundant volatile compounds in investigated oak extracts. Resorcinol and coniferyl alcohol were the most abundant volatile compounds in black locust, sakuranin in wild cherry, while resorcinol and β-resorcinaldehyde in mulberry wood. To the best of our knowledge, sakuranin has not been detected in wild cherry wood until now. Besides wood chemical characteristics, the technology used during the aging process strongly influences on volatile profiles of aged brandies, thus, these compounds are potential chemical markers for discrimination between wood species as well as aging technologies.

Magnesium aluminate has the spinel structure along with good mechanical, chemical, and thermal properties. Magnesium aluminate has a wide range of applications including refractory ceramics, optically transparent ceramic windows, and armors. Its low dielectric permeability and low loss tangent enable its applications for integrated electronic devices, as well. In this paper, MgO and Al2O3 powders were mixed in a one-to-one molar ratio and calcined at temperatures ranging from 1500 to 1800oC to produce phase pure spinel. Thereafter, pellets were crushed and treated in a planetary ball mill for 60 min to obtain a fine powder. All powders were examined for phase composition, crystal structure, and morphology. The obtained results showed that by increasing the temperature, samples with higher density were synthesized. Milling for 1 h led to formation of larger particles, but finer powders after milling. XRPD and Raman spectroscopy showed disorder in the crystal structure after milling.

Introduction/Objective. The objective was to determine the degree of conversion (DC), cross-link density, percentage of leachable monomers, flexural strength (FS), and hardness (HV) of nanohybrid, nanofilled bulk-fill, giomer, fiber-reinforced, and low-shrinkage composites. Methods. Standardized specimens (n = 5/group) of Tetric EvoCeram Bulk Fill, Filtek Bulk Fill, Beautifil, EverX posterior, Kalore, Filtek Z250 (microhybrid control), and Tetric EvoCeram (nanohybrid control) were subjected to micro-Raman spectroscopy, three-point bending, and HV. Cross-linking density and leachable monomers were ascertained based on the ratio of HV and DC before and after immersion in absolute ethanol. Results. DC was in the range 50.4–70.5%, the highest for Filtek Bulk and the lowest for Kalore. The highest %DC change was in Beautifil (10.3%) and the lowest in Filtek Bulk (1.4%) and Z250 (1.28%). FS ranged between 78.9 MPa (TEC) and 126.7 MPa (Filtek Bulk). HV ranged between 58.6 (Kalore) and 113.9 (Z250) and significantly decreased post-immersion (19–55%). HV48h inversely correlated to HV% loss (r = -0.761), whilst DC positively correlated with FS (r = 0.893). Conclusion. Filtek Bulk, EverX, and Z250 showed the highest DC. The lowest DC and mechanical properties were observed for Kalore. The greatest cross-link density was shown by Filtek Bulk. There were up to 10% of leachable monomers. DC and FS positively correlated.

The aim of this study was to produce and to characterize craft beer fermented by immobilized yeast cells with the addition of Prokupac grape pomace seed powder (2.5% and 5%), to obtain a beer enriched with phenolic compounds and improved sensory characteristics. The immobilization of the yeast cells was performed by electrostatic extrusion, while the obtained calcium alginate beads were characterized by light and scanning electron microscopy. Phenolic and hop-derived bitter compounds in beer with or without grape pomace seed powder (GS) phenolics were identified using UHPLC Q-ToF MS. The results indicated that GS adjunct significantly shortened the fermentation process of wort and increased the content of phenolic compounds, especially ellagic acid, flavan-3-ols and pro(antho)cyanidins in the final products compared to the control beer. A total of twenty (iso)-α-acids and one prenylflavonoid were identified, although their levels were significantly lower in beers with GS phenolics compared to the control beer. Beers with GS phenolics showed good antioxidant properties as measured by the reduction of ferric ions (FRP) and the scavenging of ABTS•+ and DPPH• radicals. The concentration of immobilized viable yeast cells was higher than 1 × 108 CFU/g wet mass after each fermentation without destroying the beads, indicating that they can be reused for the repeated fermentation of wort. Beers produced with 5% GS added to the wort exhibited the best sensory properties (acidity, astringency, bitterness intensity, mouthfeel, aftertaste and taste), and highest overall acceptability by the panelists. The results showed that grape pomace seed powder present a promising adjunct for the production of innovative craft beer with good sensory properties and improved functionality. [ABSTRACT FROM AUTHOR]

Herein we describe the antioxidant, antimicrobial, antibiofilm, anti-inflammatory and wound-healing potential of aqueous and polysaccharide extracts from three widely appreciated mushrooms: Agrocybe aegerita, Laetiporus sulphureus and Agaricus bisporus. Moreover, we present their detailed phenolic, polysaccharide and protein profiles and ATR-FTIR spectra. The study found that polysaccharide extracts (PEs) from mushrooms had higher total and β-glucan levels than aqueous extracts (AEs), with A. aegerita showing the highest content. L. sulphureus had a higher total protein content, and A. aegerita AE had the highest phenolic content. Our results indicate that all the tested extracts have high potential regarding their bioactive properties, with A. aegerita being the most promising one. Namely, the antibacterial activity assay showed that the development of the skin-infection-causing agent, Staphylococcus aureus, was inhibited with a minimal inhibitory concentration of 4.00 mg/mL and minimal bactericidal concentration of 8.00 mg/mL, while the results regarding wound healing showed that, over the course of 24 h, the A. aegerita extract actively promoted wound closure in the HaCaT keratinocyte cell line model. The anti-inflammatory activity results clearly showed that when we used S. aureus as an inflammation-inducing agent and the A. aegerita aqueous extract in treatment, IL-6 levels reduced to the level of 4.56 pg/mL. The obtained data suggest that the tested mushroom extracts may serve as a source of bioactive compounds, with potential applications in the cosmeceutical, pharmaceutical and food industries. Furthermore, potential skin preparations carefully crafted with mushroom extract may help restore the skin's barrier function, decrease the probability of staph infections and minimize skin irritation. [ABSTRACT FROM AUTHOR]

Cold-pressed grape seed oil contains many bioactive compounds and its production enables the valorization of grape seeds as a by-product of winemaking. However, the incorporation of oils into food is associated with losses of active compounds and incompatibilities with the complex food matrix. Encapsulation is considered a process that could overcome these obstacles and enable a more diverse use of plant oils in the food sector. In this study, we developed an improved encapsulation process, submerged-nozzle dispersion (SND). SND aims at the encapsulation of active ingredients using highly viscous carrier materials. We used SND for the encapsulation of cold-pressed grape seed oil in alginate. The alginate stabilized the emulsions and provided stable conditions for the formation of encapsulates. The dried encapsulates were in the form of elongated particles with an average width below 150 μm; the oil content in encapsulates reached above 80% and encapsulation efficiency was up to 90%, depending on the formulation. Encapsulates exhibited satisfactory mechanical properties, suggesting they could mix well with other food ingredients. The SND encapsulation process developed in this study could be successfully applied to the encapsulation and protection of cold-pressed plant oils to be used as a source of valuable nutrients in foods. [ABSTRACT FROM AUTHOR]

BACKGROUND: Titanium dioxide (TiO2) is banned in some countries but its use is still permitted in others. The global food supply chain is therefore challenged with the need to use rapid and reliable testing methods to either detect the presence of TiO2 or to quantify its concentration. The goal of this study was to determine the feasibility of using color, texture profile analysis, Raman microscopy, and X‐ray fluorescence (XRF) spectroscopy to detect and quantify TiO2 in fillings used in the pastry and confectionery industry. In this study, two types of fillings were investigated: vanilla based and chocolate based. All fillings were prepared in four different variations – without TiO2 and with three concentrations as follows: 0.25 g*kg‐1, 0.5 g*kg‐1, or 0.75 g*kg‐1 TiO2 per sample. The methods were selected for their ability to analyze the samples in a short period of time. RESULTS: All of the methods showed moderate to high potential for detecting TiO2 in the samples. The results reveal how TiO2 affects the food matrix color and texture. Use of Raman microscopy confirms its detectability, although concentrations of TiO2 do not follow a pattern. X‐ray fluorescence spectroscopy showed the greatest potential as it can not only detect TiO2 but can also quantify its concentration in the samples. CONCLUSIONS: The highest potential for quantifying the concentration of this food additive was achieved with XRF. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the "number one killer", leading to increased blood pressure. Therefore, the food industry is faced with a need to reduce Na in human nutrition in an effort to raise public health protection to a higher level. In this study, a commercially available combination of Na/K salts (COMB) at different concentrations was used as a NaCl substitute in the production of a modified, healthier, Na-reduced cheese. Samples of the modified low-Na white soft-brined cheese (WSBC) were produced by adding four different concentrations of COMB to production lots PL-1 to PL-4, and the control (CON) samples were prepared by salting with the usual, non-reduced concentration of NaCl. The effects of NaCl replacement on the physical–chemical parameters, major- and micro-elements, and microstructural and sensory properties of the WSBC were investigated. The obtained results indicated that there was no significant influence on the ash content, pH, and aw. The Na and K levels differed among treatments (p < 0.001). The lowest Na level in this study was recorded in PL-4 (only COMB was added) and was 334.80 ± 24.60 mg/100 g. According to the Na content, WSBC PL4 can be labeled with the nutrient claim "reduced amount of Na". A significant difference (p < 0.05) was noticed in overall acceptance between the CON and PL-4, with no statistically significant difference found amongst other WSBC production lots. The replacement of NaCl resulted in a slightly greater firmness of the WSBC. The results confirm the possibility of producing low-Na WSBC when optimal amounts of a suitable mineral salt are used as a substitute for NaCl, thus reducing the risk of high Na intake in the human body through the consumption of evaluated cheese. [ABSTRACT FROM AUTHOR]

The migration of bisphenol A (BPA) from epoxy-phenolic can coating into canned meat products, produced for the needs of the Serbian Armed Forces, was investigated in this work. The tinplate cans were made according to the special military demands, filled with the beef goulash or the meatballs in tomato sauce, and preserved by sterilization. The structure of internal can coating was analyzed by FTIR spectroscopy. The migration of BPA into content of the cans was investigated after storage under regular conditions in typical military facilities. The samples of beef goulash (BG) produced in 2010-2016, and the meatballs in tomato sauce (MB) produced in 2014–2017 were tested for the presence of BPA. Thereafter, the impact of storage temperature and degree of can damage on BPA migration was examined. Both meat products were thermostated on 20 and 40 C, and BPA level was measured after 3, 6, 9 and 12 months of storage. The level of BPA was determined in the content of undamaged cans, and cans with lower and higher degree of damage. The BPA was extracted from food with acetonitrile and the extracts were purified by QuEChERS procedure. The level of BPA was determined by LC–MS. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. 172062]

The aim of this study was to determine the extent of changes in physico-chemical and sensory properties of dry fermented sausages where pork backfat was partly replaced by flaxseed oil used as liquid (FXL), after encapsulation (FXE), and pre-emulsified with alginate (FXA) and soy protein isolate (FXI). During production and storage, similar pH values of all products were observed. FXL sausages had significantly lower (p0.05) in any of the observed sensory characteristics.