getpdf  NLM-PubMed-Logo  https://doi.org/10.17113/ftb.56.04.18.5709

 

Retention of Bioactive Compounds During Domestic Processing of Croatian Domestic Garlic (Allium sativum L.)

Sandra Pedisić1orcid tiny, Zoran Zorić1orcid tiny, Anđela Miljanović2orcid tiny, Danijela Šimić2orcid tiny, Maja Repajić2orcid tiny and Verica Dragović-Uzelac2orcid tiny


1Faculty of Food Technology and Biotechnology, University of Zagreb, Petra Kasandrića 3, HR-23000 Zadar, Croatia
2Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia




Article history:
Received: 6 February 2018
Accepted: 4 October 2018
cc


Key words:
Croatian domestic garlic, thermal treatment, domestic processing, bioactive compounds, antioxidant activity



Summary:
The content of bioactive compounds and antioxidant activity were determined in Croatian domestic garlic after domestic processing (crushing, water blanching and frying) through different thermal treatments. The predominant phenolics in fresh garlic expressed per fresh mass were p-coumaric (10.79 mg/100 g) and caffeic (9.50 mg/100 g) acids, while the most abundant organosulfur compounds were methylsulfinylsulfanylmethane (9881.84 mg/100 g), 3-methylsulfinylsulfanylprop-1-ene and 3-methylsulfanylsulfinylprop-1-ene (257.59 mg/100 g) and allicin (185.62 mg/100 g). The highest total phenolic content and antioxidant activity were determined in fresh garlic followed by crushed, blanched and fried garlic, while organosulfur content increased after shorter thermal treatment. As time of treatment increased, frying showed the most pronounced losses of garlic total phenolic acids (in the range from 19.47 to 37.93 %) and blanching of organosulfur content (about 25 %). The blanching and frying significantly reduced allicin content, while S-methyl methanesulfinothioate was more stable.



*Corresponding author:  tel3  +38523331077
                                           fax2  +38523331089
                                            email3  zzoric@pbf.hr

getpdf  NLM-PubMed-Logo  https://doi.org/10.17113/ftb.56.04.18.5707

 

Isolation and Characterisation of L. plantarum O1 Producer of Plantaricin as Potential Starter Culture for the Biopreservation of Aquatic Food Products

Iva Čanak1orcid tiny, Ksenija Markov1orcid tiny, Ena Melvan1orcid tiny, Antonio Starčević1orcid tiny, Mattea Živković1orcid tinyManuela Zadravec2orcid tiny, Jelka Pleadin2orcid tiny, Željko Jakopović1orcid tiny, Deni Kostelac1orcid tiny and Jadranka Frece1*orcid tiny


1Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
2Croatian Veterinary Institute, Savska 143, HR-10000 Zagreb, Croatia



Article history:
Received: 6 February 2018
Accepted: 11 October 2018
cc


Key words:
lactic acid bacteria, plantaricin, L. plantarum



Summary:
Lactobacillus plantarum O1 was isolated from the gut of sea bream (Sparus aurataand identified with the API biochemical test and MALDI-TOF MS. This strain was further characterised according to the selection criteria for lactic acid bacteria as starter cultures for aquatic food production. L. plantarum O1 showed good antimicrobial activity against pathogenic test microorganisms. Further investigation confirmed it as the producer of the bacteriocin plantaricin. This strain also showed good growth at a wide range of temperatures (from 4 to 45 °C) and a wide range of pH (2–12), even in the presence of 3.5 % NaCl. Its viability was also good after lyophilisation and in simulated gastric and small intestinal juice. The strain is a promising probiotic, and our further research will focus on its application in the biopreservation of fresh fish and shellfish.



*Corresponding author:  tel3  +38514605284
                                           fax2  +38514836424
                                            email3  jgoreta@pbf.hr

getpdf  NLM-PubMed-Logo  https://doi.org/10.17113/ftb.56.04.18.5738

 

Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil


Klara Kraljić1*orcid tiny, Tatjana Stjepanović1orcid tiny, Marko Obranović1orcid tiny, Milan Pospišil2orcid tiny, Sandra Balbino1orcid tiny and Dubravka Škevin1orcid tiny


1University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia
2University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, Zagreb, Croatia


Article history:
Received: 22 February 2018
Accepted: 19 November 2018
cc

Key words:
rapeseed oil, seed conditioning, nutritional value, volatile components, sensory analysis


Summary:
Heating the rapeseed prior to the oil extraction is conducted to increase the oil yield but it can also induce changes of various components of the seed. These changes may affect the composition of the volatile and non-volatile compounds of produced virgin rapeseed oil. The aim of our study is to determine the impact of different conditioning temperatures (60, 80 and 100 °C) on the quality, nutritional value, aroma profile and sensory characteristics of virgin rapeseed oil. Conditioning the seeds at all three temperatures had no influence on the quality and major nutritional components (fatty acids and tocopherols) of the produced oil. However, temperature increase caused an exponential increase of canolol and significant changes in the aroma and sensory profile of the produced oil samples. The dominant volatile compounds of cold-pressed and virgin oil produced at 60 °C were enzymatic degradation products of glucosinolates (isothiocyanates and epithionitriles), responsible for pronounced seed-like flavour of these types of oil. Increasing production temperature deactivated enzymes and caused thermal decomposition of seed components and increment of nitriles, aldehydes, pyrazines and furanes, carriers of nutty and roasty flavour. These results can help producers to design virgin rapeseed oil with specific and desirable sensory characteristics.



*Corresponding author:  tel3  +38514605135
                                           fax2  +38514605072
                                            email3  kkraljic@pbf.hr

getpdf  NLM-PubMed-Logo  https://doi.org/10.17113/ftb.56.04.18.5679

 

Voltammetric Determination of Sudan 1 in Food Samples Using Its Cu(II) Compound

Kuddusi Karaboduk1*orcid tiny and Erdoğan Hasdemır2orcid tiny


1Life Sciences Application and Research Center, Gazi University, TR-06830 Golbasi, Ankara, Turkey
2Faculty of Sciences, Department of Chemistry, Gazi University, TR-06500 Besevler, Ankara, Turkey



Article history:
Received: 23 January 2018
Accepted: 15 November 2018
cc


Key words:
Sudan 1, voltammetric determination, Cu(II), food analysis



Summary:
In this work, we developed a sensitive, simple and convenient electrochemical method to determine Sudan 1 in food samples using its Cu(II) coordination compound. Using phosphate buffer solution at pH=5.0 as supporting electrolyte (75 % methanol), differential pulse voltammetry and 6-fold concentration of Cu(II), the electrochemical oxidation signal of Sudan 1–Cu(II) coordination compound at glassy carbon electrode significantly increased when compared to the one without the added Cu(II). The experimental conditions such as the amount of methanol, pH, the concentration of Cu(II) and the instrumental parameter were optimized for the determination of Sudan 1. Under the optimal experimental conditions, the oxidation peak current of Sudan 1 was proportional to its concentration in two ranges: 0.04–0.09 to 0.09–5.3 µM with a detection limit of 0.71 nM (S/N=3). The interference effects of Sudan 2-4 with the determination of Sudan 1 was also evaluated. The developed method was successfully applied to tomato, chilli sauces, ketchup and chilli powder. The analysis results of Sudan 1 in food samples obtained by the proposed method were in a good agreement with the reference values detected by HPLC.



*Corresponding author:  tel3  +903124854493;
                                           fax2  +903124846271;
                                           email3  kuddusi82@gmail.com
                                                 kuddusi@gazi.edu.tr 
 

getpdf  NLM-PubMed-Logo  https://doi.org/10.17113/ftb.56.04.18.5553

Alkaline and Halophilic Protease Production by Bacillus luteus H11 and Its Potential Industrial Applications



Agnieszka Kalwasińska1*orcid tiny, Urszula Jankiewicz2orcid tiny, Tamás Felföldi3orcid tiny, Aleksandra Burkowska-But1orcid tiny and Maria Swiontek Brzezinska1orcid tiny


1Department of Environmental Microbiology and Biotechnology, Nicolaus Copernicus University, Lwowska 1, PL-87100 Toruń,
  Poland

2Department of Biochemistry, Warsaw University of Life Sciences, Nowoursynowska 159, PL-02787 Warsaw, Poland
3Department of Microbiology, Eötvös Loránd University, Pázmány Péter sétány 1/c, H-1117 Budapest, Hungary


Article history:
Received: 4 October 2017
Accepted: 4 September 2018
cc

Key words:
Bacillus, proteolytic bacteria, alkalohalophiles, serine endoprotease, subtilisins


Summary:
This paper presents the results of the study on the production of protease by Bacillus luteus H11 isolated from an alkaline soda lime. B. luteus H11 was identified as an alkalohalophilic bacterium, and its extracellular serine endoprotease also showed an extreme alkali- and halotolerance. It was remarkably stable in the presence of NaCl up to 5 M. The enzyme was active in a broad range of pH values and temperatures, with an optimum pH of 10.5 and a temperature of 45 °C. It had a molecular mass of about 37 kDa and showed activity against azocasein and a synthetic substrate for the subtilisin-like protease, N-succinyl-L-phenylalanine-p-nitroanilide. The halo-alkaline protease produced by B. luteus H11 seems to be significant from an industrial perspective because of its tolerance towards high salinity and alkalinity as well as its stability against some organic solvents, surfactants and oxidants. These properties make the protease suitable for applications in food, detergent and pharmaceutical industries, and also in environmental bioremediation.


*Corresponding author:  tel3  +48566112521
                                           fax2  +486114443
                                            email3  kala@umk.pl

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