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The aim of this study was to characterize albumin fractions of four different wheat varieties grown in a local climatic context, as well as to find the relationship between the particular albumin fractions and enzyme activity of the tested wheat flours and dough rheological properties. The determined content of albumin fractions ranged from 2.64 to 17.50% of total proteins. More than 50% of the albumins total amount was in the range of 5-15 kDa of molecular weight. The obtained results indicated that albumin fraction 15-30 kDa was related to certain rheological properties of dough, especially those related to water absorption and uniaxial and biaxial resistance to extension. Regarding the enzymatic status of flour, no strong relationship was found among the 5-15, 30-50 and 30-60 kDa albumin fractions and proteolytic and α-amylolytic activity. However, the albumin fraction 15-30 kDa showed significant correlation with proteolytic activity. [ABSTRACT FROM AUTHOR]

Novel vegetable proteins, like those extracted from abundant raw materials (grass) or agri-food by-products and waste streams (oilseed meals), are expected to be used as replacers for animal-derived proteins, due to higher production efficiency, reduced life cycle environmental impact and possibility to meet consumers' dietary or cultural preferences. Although having a versatile functionality (emulsifying, foaming, gelling, texturizing agents), application of proteins is limited since their properties highly depend on their structure and composition, environmental factors (pH, ionic strength, presence of other micro- and macro-molecules in food matrices) and isolation method and conditions. The objective of this article is to review the current techniques used to isolate the proteins from vegetable raw materials and comment on the influence of extraction method and conditions (pH, ionic strength, extraction media temperature, extraction time, etc.) on protein properties (yield, purity, appearance, solubility, denaturation degree, emulsification efficiency, etc.). The utilization of novel technologies such as ultrasound assisted extraction, electro-activation technique and approaches (enzyme-assisted extraction) to improve protein extraction yield or functionality was also discussed.

This work was focused on the performance of trained and untrained panel in evaluating the texture of nine commercially produced wheat spaghetti. Several sensory methods were applied in order to investigate the performance of different panel groups. In order to avoid the loss of information obtained by non-parametric methods, data were scaled according to contingency tables. This analysis showed that significant differences existed between the two panels for the given products. On the basis of these results, it can be concluded that the used panels cannot be a good alternative to each other in providing sensory texture profiling of commercial spaghetti, except in the case when the properties of spaghetti were evaluated using the control sample.

Different types of instant porridges have become a popular choice for breakfast, and it is known that breakfast is an important meal for daily appetite control. On our market there is porridge of uniform composition based on cereals, primarily oats. However, high-protein porridge is not available, which is a significant deficiency in the assortment of these products. In addition, insufficient intake of quality protein remains a dietary problem, particularly among children and the elderly, where diets consist mainly of cereals. Plant proteins in combination with cereals could be used to produce high protein instant porridge. In this study, proteins from legumes such as soybean and pea, specifically soy protein concentrate, soy protein isolate, and pea protein isolate were applied. Protein preparations were added to the main mixture composed of the buckwheat and corn extrudate and other additional ingredients. The protein preparations were added at three different levels: soy protein concentrate at 0, 7.5 and 15% (w/w main mixture basis) and soy protein isolate and pea protein isolate at 0, 15 and 30% (w/w main mixture bases), with the objective of optimizing the composition of the high-protein instant porridge. The aim of optimization was to maximize the protein content and overall acceptability. The optimal doses of protein preparations were determined using the method of desirability function and it was found that the optimized dose for the soy protein concentrate was 1.43 g/100 g, soy protein isolate 21.07 g/100 g and pea protein isolate 14.83 g/100 g. The prediction value for protein content was 24.77 %/DM and overall acceptability 4.09. The obtained experimental values were close to the prediction values: 24.32 %/DM for protein content and 4.41 for overall acceptability. The protein content of the formulated porridge was 24.32 %/DM, which is more than twice as high as that in the oat porridge present on the market. Based on standard nutritional values, the newly formulated high-protein instant porridge could be recommended as appropriate breakfast meal for adults.

The aim of the present paper was to evaluate the influence of different climatic conditions on the activity of alpha-amylase in wheat samples and bread quality parameters. Three wheat varieties grown in three different localities in three years were chosen for this study. Commonly used methods for estimation of alpha-amylase activity in wheat grain were employed. The obtained results indicated that harvest year 2013, which was characterized with the excessive amount of rainfall, exhibited the highest level of alpha-amylase activity and the lowest values of the peak viscosity. The lowest alpha-amylase level and the highest peak viscosity and FN value were observed for samples harvested in 2012 which was characterized with the greatest number of days with an average daily temperature above 30 and 35°C. In addition, a decrease in Mixolab parameter torque C3 and specific bread loaf volume, as well as increase in the breakdown torque (C3-C4) of samples harvested in 2013 were observed, which could be attributed to rainy weather influencing increase in alpha-amylase activity. It is found that specific bread loaf volume of wheat samples is highest in 2012. Moreover, a negative correlation between alpha-amylase activity and specific bread volume for all the samples grown in three years was determined.

The aim of present study was to evaluate the effects of emulsifying starches used as additives in breadmaking. In order to achieve this, the partial replacement (5-10%) of wheat flour with starch sodium octenyl succinate (OSA starch), pregelatinized starch sodium octenyl succinate (Pregel OSA starch) and hydrolyzed spray-dried starch sodium octenyl succinate (Hydrol OSA starch) was performed. The quality characteristics of obtained bread were compared to control wheat flour bread and bread containing 0.5% hydroxypropyl methylcellulose (HPMC). The obtained results indicated that addition of Pregel and OSA starches influenced the increase in water absorption, whilst addition of Hydrol OSA starch exhibited the opposite effect. Moreover, the addition of all chosen starches influenced the decrease in dough stability. On the other hand, the positive effects of implementation of emulsifying starches on specific volume and texture were observed, where Pregel OSA and OSA starch have expressed the highest effect.

Alfalfa is the most important forage crop grown in the temperate regions. It is cultivated for production of vegetative aerial mass used fresh or as hay, and recently as haylage and silage. In many centres worldwide, efforts are made to breed and create new alfalfa cultivars with both higher yields and of higher nutritional value. The aim of this paper was to determine yield and digestibility of 12 experimental populations of alfalfa, and to compare their results to the yields of well-known domestic alfalfa commercial cultivars. The results show significant differences in yield of green forage and dry matter among alfalfa populations, as well as in yield components, height, proportion of leaves in yield and growth rate (tab. 1, 2 and 3). Differences between in vitro digestible dry matter (%) and yields of in vitro digestible dry matter (t ha-1) were also significant (tab. 5 and 6). Yield and quality of experimental populations were at the same level or higher than of control cultivars. Synthetic SINUSA exceeded the control cutivars (NS Mediana ZMS V and Banat VS) in yield and quality of dry matter. .

Sustainable Development Goal 12 and target 12.3 set by the United Nations aims to reduce"food waste" per capita global for 50% losses by 2030. Databases such as the PhInd could help us to achieve set goals via mapping the potential ways for valorization of polyphenols from the agri-food by-products and waste. Fruit by-products (73.2% of the PhInd entries) are the most studied sources of polyphenols and future studies might be more focused on vegetables. More than half (55.8%) of entries were evaluated polyphenols in samples created in laboratory. These samples could have significantly different composition from industrial samples. Solid-liquid extraction (53.5%) and solvents like water, ethanol and aqueous ethanol (51.5%) were the most often used for extraction of polyphenols. Green solvents as NADES (0.4%) are rarely used in studies and should be more explored., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The objective of this research was to optimize the natural deep eutectic solvent (NADES) extraction process from sour cherry kernels ( Prunus cerasus L.). For polyphenol isolation, conventional solid-liquid extraction was employed using different concentrations of ethanol (0, 10, 20, 30, 40, 50, 60, 70, 80, 90, and 96%), as well as the innovative NADES extraction technique. In the initial phase of the research, a screening of 10 different NADESs was conducted, while extraction was carried out under constant parameters (50 °C, 1:20 w / w , 60 min). NADES 4, composed of lactic acid and glucose in a molar ratio of 5:1, exhibited the highest efficiency in the polyphenol isolation. In the subsequent phase of the research, response surface methodology (RSM) was utilized to optimize the extraction process. Three independent variables, namely temperature, extraction time, and solid-liquid (S/L) ratio, were examined at three different levels. The extracted samples were analyzed for total phenol (TP) and antioxidant activity using the DPPH, ABTS, and FRAP assays. ANOVA and descriptive statistics (R 2 and CV) were performed to fit the applied model. According to RSM, the optimal extraction conditions were determined as follows: temperature of 70 °C, extraction time of 161 min, and S/L ratio of 1:25 w / w .

The present work investigated the structure-function relationship of dry fractionated oat flour (DFOF) as a techno-functional ingredient using bread as a model system. Mechanically, DFOF fractions (F), that is, F1: <224 µm, F2: 250-280 µm, F3: 280-500 µm, F4: 500-600 µm, and whole oat flour (F5) were blended with white wheat flour at 10%, 30%, and 50% substitution levels for bread making. The blended flours, doughs, and bread samples were assessed for their techno-functional, nutritional, and structural characteristics. The results of Mixolab and the Rapid Visco Analyzer show that the 50% substituted F3 fraction exhibits the highest water absorption properties (69.53%), whereas the 50% F1 fraction exhibits the highest peak viscosity of the past slurry. Analysis of bread samples revealed a lower particle size of DFOF fractions and higher supplementation levels, increased β-glucan levels (0.13-1.29 g/100 bread (db), reduced fermentable monosaccharides, that is, glucose (1.44-0.33 g/100 g), and fructose (1.06-0.28 g/100 g). The effect of particle size surpassed the substitution level effect on bread volume reduction. The lowest hardness value for F1 is 10%, and the highest value for F2 is 50%. The total number of cells in the bread slice decreased from the control to the F4 fraction (50%). Multi-criteria analysis indicated that DFOF fractions produced breads with similar structure and higher nutritional value developed from white wheat flour. PRACTICAL APPLICATION: The use of mechanically fractionated oat flours fractions in white wheat flour breads can improve the nutritional profile without affecting the physical properties of the bread product. Based on the oat flour fractions, bakers and food processing companies can tailor the bread formulations for high β-glucan, high fiber, and low reduced sugar claims., (© 2024 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)

The research focused on optimizing the accelerated solvent extraction (ASE) of carotenoids and polyphenols from pumpkin powder. The study optimized accelerated solvent extraction (ASE) of carotenoids and polyphenols from pumpkin powder. Using a mix of standard score (SS) and artificial neural network (ANN) methods, the extraction process was fine-tuned. The ANN model assessed extraction parameters' significance, achieving high predictability for total carotenoid content (TCC), total phenolic content (TPC), and free radical scavenging capacity (DPPH and ABTS methods). The analysis highlighted the most effective extraction at 50 % concentration, 120 °C temperature, 5 min duration, and 2 cycles, yielding high carotenoid and phenolic content (TCC 571.49 µg/g, TPC 7.85 mg GAE/g). HPLC-DAD profiles of the optimized ASE extract confirmed major carotenoids and phenolic compounds. Strong correlations were found between bioactive compounds and antioxidant activity, emphasizing potential health benefits., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2024 The Authors.)

Timely access to topic-relevant datasets is of paramount importance for the development of any successful strategy (food waste reduction strategy), since datasets illuminate opportunities, challenges and development paths. PhInd is the first comprehensive database on polyphenol content in plant-based by-products from the agri-food sector or the wastewater sector and was developed using peer-reviewed papers published in the period of 2015-2021. In total, >450 scientific manuscripts and >6000 compound entries were included. Database inclusion criteria were polyphenol contents = determined using HPLC/UHPLC quantitative methods. PhInd can be explored through several criteria which are either 'open' or checkboxes. Criteria are given in subsections: (a) plant source; (b) by-product industrial processing; (c) pre-treatment of by-products before the isolation of polyphenols; and (d) the extraction step of polyphenols. Database search results could be explored on the website directly or by downloading Excel files and graphs. This unique database content is beneficial to stakeholders-the food industry, academia, government and citizens.

This study investigated the design of novel pasta enriched with different forms of wild garlic (WG): a powder, an extract and an encapsulated extract applied at three enrichment levels (low/middle/high). The effect of cooking on changes in the content of bioactive compounds, antioxidative activity, cooking behaviour, texture, colour and sensory properties of the cooked pasta was evaluated. WG preparations significantly increased the antioxidant potential (by 185-600%) as well as the content of phenolics (by 26-146%), flavonoids (by 40-360%) and potassium (up to three-fold) in the cooked pasta, depending on WG type and enrichment level. Flavonoids were dominantly present in the free form. Cooking resulted in a significant loss of flavonoids (39-75%) whereas phenolics were liberated from the matrix. The highest increase in total phenolics and antioxidant activity was exerted by the WG powder and extract. Pasta hardness and adhesiveness were increased, but encapsulated WG deteriorated cooking behaviour. The best-scored enriched pasta regarding sensory quality and texture was that enriched with WG powder at the low/moderate level.

Seaweed is in the spotlight as a promising source of nutrition for humans as the search for sustainable food production systems continues. Seaweed has a well-documented rich nutritional profile containing compounds such as polyphenols, carotenoids and polysaccharides as well as proteins, fatty acids and minerals. Seaweed processing for the extraction of functional ingredients such as alginate, agar, and carrageenan is well-established. Novel pretreatments such as ultrasound assisted extraction or high-pressure processing can be incorporated to more efficiently extract these targeted ingredients. The scope of products that can be created using seaweed are wide ranging: from bread and noodles to yoghurt and milk and even as an ingredient to enhance the nutritional profile and stability of meat products. There are opportunities for food producers in this area to develop novel food products using seaweed. This review paper discusses the unique properties of seaweed as a food, the processes involved in seaweed aquaculture, and the products that can be developed from this marine biomass. Challenges facing the industry such as consumer hesitation around seaweed products, the safety of seaweed, and processing hurdles will also be discussed.

The rapid growth of the world population has increased the food demand as well as the need for assurance of food quality, safety, and sustainability. However, food security can easily be compromised by not only natural hazards but also changes in food preferences, political conflicts, and food frauds. In order to contribute to building a more sustainable food system-digitally visible and processes measurable-within this review, we summarized currently available evidence for various information and communication technologies (ICTs) that can be utilized to support collaborative actions, prevent fraudulent activities, and remotely perform real-time monitoring, which has become essential, especially during the COVID-19 pandemic. The Internet of Everything, 6G, blockchain, artificial intelligence, and digital twin are gaining significant attention in recent years in anticipation of leveraging the creativity of human experts in collaboration with efficient, intelligent, and accurate machines, but with limited consideration in the food supply chain. Therefore, this paper provided a thorough review of the food system by showing how various ICT tools can help sense and quantify the food system and highlighting the key enhancements that Industry 5.0 technologies can bring. The vulnerability of the food system can be effectively mitigated with the utilization of various ICTs depending on not only the nature and severity of crisis but also the specificity of the food supply chain. There are numerous ways of implementing these technologies, and they are continuously evolving.

Enriching cereals-based products with bioactive compounds is a valuable strategy to improve product quality. We studied carotenoid bioaccessibility and intestinal uptake from a pumpkin-enriched porridge, cookies and sponge cakes by using in vitro digestion coupled with Caco-2 cell uptake. Among the carotenoids recovered in different products, α-carotene was the most important abundant one. However, lutein displayed a significantly higher bioaccessibility compared to α-carotene and β-carotene in baked products (up to 10.28% compared to 1.22% and 0.88%, respectively). α-Carotene was the only carotenoid recovered in Caco-2 cells after micelle incubation. Cookie micelles led to the highest percentage of α-carotene cell uptake (2.33% and 1.38% for cookies with butter and cookies with vegetable oil, respectively) compared to the other baked products, followed by dry pumpkin puree micelles (1.31%). Overall, our data show that both bioaccessiblity and cell uptake of carotenoids from cereal-based products are variable and highly depend on food formulation and structure., (Copyright © 2022 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Functional food is lately an interesting topic from the new product development perspective; complex motivation and expectations of consumers regarding it present a challenge when new products are designed. Co-creation is an interesting alternative to the standard practices by the R & D departments since it directly involves consumers in the various stages of the creation process. This work aims to describe experiences of engaging consumers in different development stages of a functional food product within a project realized at a food research institute. Four consecutive studies were conducted: the first study explored current trends in Serbia regarding the way consumers use functional food and are informed about it; the second study described development of a raspberry seeds extract with antioxidant and anti-proliferative activity confirmed in vitro; the third study tested the same extract in a sample of consumers, validating its usability in food products; and the fourth study described a co-creation session with 18 participants, during which a number of activities were realized to stimulate idea generation. Rather than the final product idea itself, this work is valuable because of detailed insights into the various phases of the co-creation process. It is shown that consumers and food researchers can together engage in the new food product development process as long as the communication between them is rich and with mutual understanding.

Wild thyme ( Thymus serpyllum L.) herbal dust has been recognized as a potential underutilized resource for the recovery of antioxidants. The aim of this paper was to optimize natural deep eutectic solvent (NADES) extraction of polyphenols to obtain improved antioxidant activity of extracts determined by selected in vitro assays (DPPH, FRAP, and ABTS). Twenty different NADES systems were investigated in the first step of the screening of the extraction solvent and l-proline (Pro)-glycerine (Gly) based solvents provided the best results. Preliminary experiments organized by 2 5-1 fractional factorial design narrowed down the number of extraction factors from five (temperature, extraction time, NADES type, water content and L/S ratio) to three and determined their experimental domain for the final step. A face-centered central composite design with temperature (40-55-70 °C), extraction time (60-120-180 min) and L/S ratio (10-20-30 g NADES/g sample) was applied for influence analysis and process optimization. Multi-response optimization suggested a temperature of 65 °C, time of extraction of 180 min and L/S ratio of 28 g NADES/g DW as optimal extraction parameters. Experimental validation confirmed good agreement between experimental and predicted results in the extract obtained at optimal conditions and the interactions in the most suitable NADES (N16; Pro-Gly-H 2 O; 1:2:1) were confirmed by the 1 H-NMR.

Defatted raspberry seeds were used as an alternative source of antioxidants and ellagic acid (EA) extracted using Natural deep eutectic solvents (NADES). In the preliminary study, the best NADES combination (citric acid-betaine) and the most influential variables (temperature, time, and NADES/plant ratio) were selected for the further optimization process. All samples were analyzed in terms of total polyphenol, EA content, and antioxidant activity. Two sets of optimal conditions were generated by response surface methodology. The first set (Opt1) was designed for higher conversion of ellagitannins to EA while the latter set (Opt2) for higher EA content/100 g extract. Opt1 and Opt2 had higher values for all investigated responses compared to 80% ethanolic extract but had a lower conversion rate of ellagitannins to EA compared to acidified methanol extract. The third set of parameters (Opt3) selected beyond the initial experimental domain was used to obtain a sample with the highest EA content/100 g extract. Due to their nature, NADES extracts are ready to use and could have various technological roles in products since they are antioxidants, acidifiers, and colorants. NADES raspberry extracts exhibited higher anti-proliferative activity compared to ethanolic extracts in terms of EC 50 values. However, the main contributor of anti-cancer activity in NADES raspberry extracts were individual NADES compounds and/or their newly formed NADES structure.

Cereal brans are by-products of the milling of cereal grains, which are mainly used as low value ingredients in animal feed. Wheat and oat bran is a rich source of bioactives and phytochemicals, especially phenolic compounds. Within this study, the application of ultrasound (US) technology to assist the extraction of phenolics from oat and wheat bran was investigated (20-45 kHz). Peleg's mathematical model was used to study the kinetics of ultrasound-assisted extraction (UAE) and subsequent stirring of total phenolic compounds (TPC). The surface morphology of cereal brans after extraction was studied using SEM analysis. The excellent agreement was determined between the values of TPC calculated from Peleg's mathematical model and actual experimental results. The constant that represents a time required for the initial phenolic concentration to be extracted to one-half of its initial value has been introduced (K 1/2 ). It was shown that the TPC extraction kinetics was dependent only on K 1/2 enabling fast kinetics fitting and comparison between extraction rates. Moreover, different values of K 1/2 constant could indicate the differences in brans composition and consequently different influence of US pretreatment on these samples., (Copyright © 2021 The Authors. Published by Elsevier B.V. All rights reserved.)

In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.

The principles of 'green chemistry' are gaining importance in agri-food sector due to the need to reduce pollution from toxic chemicals, make industrial processes safer and more sustainable, and to offer 'clean-labeled products' required by the consumers. The application of natural deep eutectic solvents (NADES) - natural product-based green liquids is considered the promising alternative to conventional organic solvents. This review is intended to summarize and discuss recent advances related to physicochemical properties of NADES, their applications, compatibility with analytic techniques and toxicological profile, pointing out the challenges and necessary improvements for their wider utilization in agri-food sector. NADES allow extraction of wide range of food compounds and they are proven to be convenient for food-related applications. However, their potential for industrial scale-up utilization is not completely investigated. Examined NADES are readily biodegradable, but only preliminary studies on NADES toxicity which include limited number of NADES molecules are available. Apart from fundamental research dealing with NADES formation and the nature of the interactions and structure underpinning the liquid phase formation, the question of purity of NADES obtained by different synthetic methodologies need to be addressed in the future. Data on physicochemical properties of synthetized NADES are still needed as they are relevant for industrial applications.

This paper gives an overview of scientific challenges that occur when performing life-cycle assessment (LCA) in the food supply chain. In order to evaluate these risks, the Failure Mode and Effect Analysis tool has been used. Challenges related to setting the goal and scope of LCA revealed four hot spots: system boundaries of LCA; used functional units; type and quality of data categories, and main assumptions and limitations of the study. Within the inventory analysis, challenging issues are associated with allocation of material and energy flows and waste streams released to the environment. Impact assessment brings uncertainties in choosing appropriate environmental impacts. Finally, in order to interpret results, a scientifically sound sensitivity analysis should be performed to check how stable calculations and results are. Identified challenges pave the way for improving LCA of food supply chains in order to enable comparison of results.

Background: The interest towards botanicals and plant extracts has strongly risen due to their numerous biological effects and ability to counteract chronic diseases development. Among these effects, chemoprevention which represents the possibility to counteract the cancerogenetic process is one of the most studied. The extracts of mushroom Meripilus giganteus (MG) (Phylum of Basidiomycota) showed to exert antimicrobic, antioxidant and antiproliferative effects. Therefore, since its effect in leukemic cell lines has not been previously evaluated, we studied its potential chemopreventive effect in Jurkat and HL-60 cell lines., Methods: MG ethanolic extract was characterized for its antioxidant activity and scavenging effect against different radical species. Moreover, its phenolic profile was evaluated by HPLC-MS-MS analyses. Flow cytometry (FCM) analyses of Jurkat and HL-60 cells treated with MG extract (0-750 μg/mL) for 24-72 h- allowed to evaluate its cytotoxicity, pro-apoptotic and anti-proliferative effect. To better characterize MG pro-apoptotic mechanism ROS intracellular level and the gene expression level of FAS, BAX and BCL2 were also evaluated. Moreover, to assess MG extract selectivity towards cancer cells, its cytotoxicity was also evaluated in human peripheral blood lymphocytes (PBL)., Results: MG extract induced apoptosis in Jurkat and HL-60 cells in a dose- and time- dependent manner by increasing BAX/BCL2 ratio, reducing ROS intracellular level and inducing FAS gene expression level. In fact, reduced ROS level is known to be related to the activation of apoptosis in leukemic cells by the involvement of death receptors. MG extract also induced cell-cycle arrest in HL-60 cells. Moreover, IC 50 at 24 h treatment resulted 2 times higher in PBL than in leukemic cell lines., Conclusions: Our data suggest that MG extract might be considered a promising and partially selective chemopreventive agent since it is able to modulate different mechanisms in transformed cells at concentrations lower than in non-transformed ones.

The objective of this study was to model the influence of pregelatinized OSA starch (OSA), wheat gluten (Gl) and xylanase (Xyl) on breadmaking potential of barley flour by using response surface methodology. Addition of these ingredients had significant effect on specific bread volume, crust and crumb lightness, crumb texture, average cell size and crumb density. OSA showed the most pronounced effect on specific bread volume, average cell size, crumb density and hardness. Interaction between OSA and Gl, as well as Gl and Xyl, respectively, increased and decreased the specific bread volume and crumb chewiness, while the interaction between OSA and Xyl decreased the specific volume decrease and increased crumb chewiness. An optimal barley bread formulation appeared to be the one containing 9.68% OSA, 2.0% Gl and 4.51 g/100 kg Xyl. This optimal barley bread formulation predicted an increment of 14-28% in volume and a decrease of 105-217% in crumb chewiness in comparison to formulations containing medium amounts of improvers (1% Gl, 5% OSA, 2.5 g/100 kg Xyl).

Successful valorisation of raspberry and blueberry pomace was achieved through their application, as dried and ground powders, in the formulation of value-added gluten-free cookies. Simplex-lattice mixture design approach was applied to obtain the product with the best sensory properties, nutritional profile and antioxidant activity. The highest desirability of 90.0 % was accomplished with the substitution of gluten-free flour mixture with 28.2 % of blueberry and 1.8 % of raspberry pomace. The model was verified. Optimized cookies had similar protein (3.72 %) and carbohydrate (66.7 %) contents as gluten-containing counterparts used for comparison, but significantly lower fat content (10.97 %). Daily portion of the optimized cookies meets: 5.00 % and 7.73 % of dietary reference intakes (DRIs) for linoleic acid, 23.6 % and 34.3 % of DRIs for α-linolenic acid and 10.3 % and 15.6 % of DRIs for dietary fibers, for male and female adults, respectively. The nutritional profile of the optimized formulation makes it comparable with added-value gluten-containing counterparts.

Background: The aim of the present study was to investigate the ability of the small- and large-deformation fundamental rheological tests to monitor the changes during short-term post-harvest storage of wheat., Results: At the end of wheat storage period, wet gluten quantity decreased, while gluten index increased in comparison to those of freshly harvested samples. The rheological properties of dough changed over the pre-defined period of storage in terms of becoming more elastic and less extensible in comparison to that of freshly harvested wheat. Visco-elastic properties of weaker flour samples changed more markedly during storage than those of stronger flours, indicating that the intensity of dough rheological changes during wheat storage might be dependent on gluten quality and were the characteristic of wheat variety., Conclusion: It was shown that small deformation dynamic oscillation and large deformation creep-recovery tests can be successfully employed to monitor the changes in flour quality during wheat storage and that required storage period after wheat harvesting has to be defined according to wheat variety initial rheological properties and its gluten quality., (© 2014 Society of Chemical Industry.)

A chemometric approach was applied for the optimization of the robustness of the NIRS method for wheat quality control. Due to the high number of experimental (n=6) and response variables to be studied (n=7) the optimization experiment was divided into two stages: screening stage in order to evaluate which of the considered variables were significant, and optimization stage to optimize the identified factors in the previously selected experimental domain. The significant variables were identified by using fractional factorial experimental design, whilst Box-Wilson rotatable central composite design (CCRD) was run to obtain the optimal values for the significant variables. The measured responses included: moisture, protein and wet gluten content, Zeleny sedimentation value and deformation energy. In order to achieve the minimal variation in responses, the optimal factor settings were found by minimizing the propagation of error (POE). The simultaneous optimization of factors was conducted by desirability function. The highest desirability of 87.63% was accomplished by setting up experimental conditions as follows: 19.9°C for sample temperature, 19.3°C for ambient temperature and 240V for instrument voltage., (Copyright © 2014 Elsevier B.V. All rights reserved.)

Valorization of hemp seed meal, a byproduct of hemp oil processing, was performed by measuring the distribution of nutritional and antinutritional compounds in different hemp seed meal fractions. According to chemical composition, two cotyledon-containing fractions (>180 and <180 μm) were significantly richer in protein (p < 0.05) (41.2% ± 0.04% and 44.4% ± 0.02%, respectively), lipid (15.1% ± 0.02% and 18.6% ± 0.04%, respectively), and sugar content (4.96% ± 0.11% and 3.46% ± 0.08%, respectively) in comparison to the hull-containing fractions (>350 and >250 μm), which were significantly richer in crude fiber content (29.5% ± 0.04% and 21.3% ± 0.03%, respectively). The free radical scavenging capacity (IC50) of fraction extracts increased (p < 0.05) with increasing mean particle size (from 17.18 ± 0.59 to 5.29 ± 0.30 mg/mL). Cannabisin B and N-trans-caffeoyltyramine were the most abundant phenolic compounds in the hull fractions (from 267 ± 15.9 to 287 ± 23.1 mg/kg), while cotyledon fractions had higher content of catechin (from 313 ± 12.4 to 744 ± 22.2 mg/kg) and p-hydroxybenzoic acid (from 124 ± 6.47 to 129 ± 8.56 mg/kg (P < 0.05). Well-balanced ω-6 to ω-3 fatty acid ratio (3:1) was determined in all fractions. Antinutrients (trypsin inhibitors, phytic acid, glucosinolates, and condensed tannins) were mostly located in the cotyledon fractions. These findings indicate that the separation of hemp seed meal into different fractions could be used to concentrate valuable target compounds and consequently facilitate their recovery.

The objective of this study was to monitor the changes in the content of free amino groups during postharvest wheat and flour maturation. The content of free amino groups of wheat flour was analysed immediately after wheat harvest, after 50 days of wheat storage and after 14 days of flour storage varying by wet gluten samples incubation temperatures and incubation times (0, 90 or 135 min at 30°C and after that 180 min at 37°C). The results were observed in relation to wheat-bug damaged kernels content, gluten index values, proteolytic activity and electrophoretic properties of gliadins and glutenins. The content of free amino groups increased during postharvest wheat and flour maturation periods. Proteolytic activity values were the highest 50 days after the wheat storage. The electrophoretic determination indicated a macromolecular redistribution of the gluten proteins from the moment of the wheat harvest until the moment of flour stabilisation., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

The aim of the present study was to determine the characteristics of an analytical method for determination of free sulphydryl (SH) groups of wheat gluten performed with previous gluten incubation for variable times (45, 90 and 135min) at variable temperatures (30 and 37°C), in order to determine its fitness-for-purpose. It was observed that the increase in temperature and gluten incubation time caused the increase in the amount of free SH groups, with more dynamic changes at 37°C. The method characteristics identified as relevant were: linearity, limit of detection, limit of quantification, precision (repeatability and reproducibility) and measurement uncertainty, which were checked within the validation protocol, while the method performance was monitored by X- and R-control charts. Identified method characteristics demonstrated its acceptable fitness-for-purpose, when assay included previous gluten incubation at 30°C. Although the method repeatability at 37°C was acceptable, the corresponding reproducibility did not meet the performance criterion on the basis of HORRAT value (HORRAT<2)., (Copyright © 2013 Elsevier Ltd. All rights reserved.)

The robustness assessment is a part of a method validation protocol, during which several characteristics of an analytical method are also evaluated (e.g. accuracy, repeatability, reproducibility, linearity, intermediate precision, measurement uncertainty) in order to assess its fitness for purpose. The purpose of robustness assessment of the near infrared spectroscopy method (NIRS) is to indicate which factor significantly influence the obtained results, as well as to point to the potential problems that might occur in the routine application of the method. The assessment of robustness of the NIRS method included variation of certain operational and environmental factors at three level (-1,0,1) by applying univariate (one-variable-at-a-time, OVAT) and multivariate (multivariate-at-a-time, MVAT) approach to the experimental design. Operational and environmental factors that were varied included the number of subsamples to be measured in the NIRS measurement (1), environmental temperature (2), sample temperature (3), environmental air humidity (4), instrument voltage (5) and lamp aging (6). Regardless the applied experimental design, external factors with significant influence on obtained NIRS results were indicated, as well as pointed the potential problems that might occur in the routine application of the method. In order to avoid them, every effort should be made to stabilize instrument and sample temperature and to standardize the homogeneity and number of subsamples to be measured in NIRS measurement. Moreover, the obtained results highlighted the necessity that the NIRS instruments should work through a voltage regulator., (Copyright © 2012 Elsevier Ltd. All rights reserved.)