Formation of Natural Egg Yolk Granule Stabilized Pickering High Internal Phase Emulsions by Means of NaCl Ionic Strength and pH Change

Pickering high internal phase emulsions (HIPEs) are gel-like concentrated emulsions that have the potential to be an alternative to partially hydrogenated oil (PHO). In this study, egg yolk granules (EYGs), natural complexes of protein and lipid isolated from egg yolk, were used as an emulsifier to prepare Pickering HIPEs. Gel-like HIPEs with an oil phase volume fraction of 85% and with an emulsifier concentration of only 0.5% could be prepared by using EYGs as an emulsifier. The EYGs were able to form stable HIPEs at NaCl ionic strengths over 0.2 M and at pH over 5.0 with NaCl ionic strength of 0.3 M. The EYGs, which could stabilize HIPEs, were easily to adsorb and cover the oil-water interface to form emulsion droplets with small particle size. In addition, interacting EYGs in the aqueous phase formed a continuous network structure, and the oil droplets packed closely, exhibiting high elasticity and shear thinning behavior. Furthermore, the formed HIPEs had suitable storage stability with no significant changes in appearance and microstructure after storage for 60 days. This work can transform traditional oils from liquid-like to solid-like by using EYGs to enrich food processing diversity and improve the storage stability of oils while reducing the intake of PHO and providing a healthier diet for consumers.

Development of a functional ingredient rich in hesperidin from citrus fruit wastes

The peels of citrus fruits contain a high concentration of bioactive compounds. Among these compounds, hesperidin stands out for its beneficial health effects. This study had the objective of evaluating the hesperidin content in peel samples of different citrus fruit and to propose the development of a functional product obtained from these peels. The peels were lyophilized and had the total flavonoids analyzed by high-performance liquid chromatography. The peels of several fruits were dried in a microwave oven and ground in a blender to obtain a homogeneous powder. This material was submitted to extraction and quantification of hesperidin. The highest concentrations were found in the ‘Ponkan’ tangerine, ‘Murcott’ tangerine and ‘Navel’ orange, while the lowest were found in the ‘Sicilian’ lemon and ‘Lima’ orange. The functional ingredient obtained from the ground peels after microwave drying can be used for direct consumption or to enrich food preparations.

The ancient koji mold (Aspergillus oryzae) as a modern biotechnological tool

Aspergillus oryzae (A. oryzae) is a filamentous micro-fungus that is used from centuries in fermentation of different foods in many countries all over the world. This valuable fungus is also a rich source of many bioactive secondary metabolites. Moreover, A. oryzae has a prestigious secretory system that allows it to secrete high concentrations of proteins into its culturing medium, which support its use as biotechnological tool in veterinary, food, pharmaceutical, and industrial fields. This review aims to highlight the significance of this valuable fungus in food industry, showing its generosity in production of nutritional and bioactive metabolites that enrich food fermented by it. Also, using A. oryzae as a biotechnological tool in the field of enzymes production was described. Furthermore, domestication, functional genomics, and contributions of A. oryzae in functional production of human pharmaceutical proteins were presented. Finally, future prospects in order to get more benefits from A. oryzae were discussed.

Possibilities of using sprouted wheat grain in meat semi-finished products for a healthy diet

One of the ways to enrich food with essential micronutrients is to use cereals and legumes. The inclusion of wheat germ in the daily diet is the basis of “correct” and “healthy” nutrition systems. One of the most promising ways to create food products with desired properties is the use of a computational method for optimizing the amino acid rate of finished foods. By correctly selecting the component and nutrient composition, it is possible to produce food products for functional, specialized and therapeutic and prophylactic nutrition. Only by using of modern software you can quickly select and adjust the diet for various population groups, taking into account national and regional characteristics. The digitalization of world markets provides prerequisites for the creation of many newest software products that help technologists in the development of recipes for functional and preventive food products, raising food production to a new quality level.

Shelf life of composite flour mixtures

Enrichment of food products with proteins, minerals and dietary fiber is possible by introducing grinding products of some cereal crops into wheat flour, i.e. obtaining composite flour mixtures. To date, there is a need to enrich food products with essential fatty acids, especially Linolenic acid (w-3), the deficiency of which leads to serious disruptions in functioning of the human body. Analysis of the lipid composition of various oilseed crops shows that the composition of flaxseed oil as a source of w-3 demonstrates an absolute advantage. The solution to the problem of flour enrichment with essential fatty acids is currently being solved by using crushed flaxseed cake. However, the use of flaxseed cake has several disadvantages. First of all, as studies have shown, the amount of such flaxseed flour in the composition of the composite mixture should be 15-20% to ensure the required amount in essential fatty acids, which significantly impairs the consumer properties of bread. The use of flax seeds directly will significantly reduce their proportion in the composition of the composite mixture.

Fatty Acid Profile and Enterolactone Content of Early and Commercial Milk of Dairy Cows Supplemented with Flaked Flaxseed during the Dry Period

Various supplementations in animal feeding have been investigate in order to enrich food of animal origin with n-3 fatty acids. Although the effects of flaxseeds inclusion in diets for lactating dairy have already been assessed, few studies have focused on this n-3 source supplementation during the transition period. The aim of this work was to evaluate the effects of flacked flaxseed (200 g/head/day; 2.13% DM) dietary treatment during the dry period on milk yield and quality in the 30 days after calving. In addition, the enterolactone content in plasma (before and after calving) and in milk of cows fed diets supplemented or not with flaxseed was considered. The study demonstrated that the carry-over effect on the milk profile of C18:2, C18:3 n-3, and C20:5 n-3 was significantly higher in flaxseed diet than in the control one at 4th day of lactation. A significant increase of enterolactone on milk from flaxseed fed cows was observed only at 15 sampling day. The quick modification in fatty acid (FA) profile of the milk in the first few days of lactation suggests that the carry over effect from pre-calving flaxseed feeding at this concentration was very short lasting.

Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour

Edible insects, due to their high nutritional value, are a good choice for traditional food supplementation. The effects of partial replacement of wheat flour and butter with mealworm flour (Tenebrio molitor) on the quality attributes of shortcake biscuits were studied. The approximate composition was analyzed, along with the physical properties and color. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. The protein and ash contents in biscuits supplemented with mealworm flour increased, while the carbohydrates content decreased. The increasing insect flour substitution decreased the lightness (L*) and yellowness (b*) but increased the redness (a*), total color difference (ΔE), and browning index (BI). The spread factor for the sample with the highest proportion of mealworm flour was significantly higher than the other biscuits. Furthermore, higher additions of mealworm flour increased the antioxidant activity of the biscuits and contributed to an increase in the content of slowly digested starch, with a decrease in the content of rapidly digested starch. Therefore, the results of the research are promising and indicate the possibility of using edible insects to enrich food by increasing the nutritional and health-promoting values.

Bioactive, Physicochemical and Sensory Properties as Well as Microstructure of Organic Strawberry Powders Obtained by Various Drying Methods

This study compared the quality of organic strawberry powders, obtained by convective drying (CD), freeze drying (FD) and spray drying (SD) methods. In the study, such analyses were performed: the content of vitamin C and polyphenols by liquid chromatography method, antioxidant activity using ABTS+• radicals, microstructure using a scanning microscope, sensory quality by profile method and the determination of the physicochemical properties. The FD powders were characterised by the highest content of vitamin C and polyphenols, obtained values were close to fresh strawberries after conversion to the dry matter content. The content of these ingredients in CD and SD powders was lower by 55%–80% for vitamin C, and 80% for the polyphenols content. Strawberry flavour was most beneficial for the FD powders, while smoothness and homogeneity of appearance were equally rated for the FD and SD powders. Strawberry powders are a concentrate source of bioactive compounds and, therefore, the FD powders should especially be mainly used as a valuable component of high-value foods, especially functional foods, while CD and SD powders can be used to enrich food with vitamin C and as a valuable natural flavour and colouring component, replacing food additives.

Bee Pollen – Nutritional and Toxicological Aspects

Pollen contains nutritional elements – carbohydrates, proteins, lipids, vitamins, minerals, trace elements. The pollen contains also important amount of polyphenolic compounds, primarily antioxidants. Because the pollen is rich in nutrients, honeybee-collected pollen is recommended as a dietary supplement. The product can be used as dietary supplements to enrich food with valuable nutrients performing important functions in the human body. Pollen is a bee product affected by contaminants of various origins. In addition to important nutrients, it may also contain heavy metals that are harmful to human health. May be contaminated from air and soil by heavy metals and pesticides.