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Corrigendum to: Screening of Ipomoea tuba Leaf Extract for Identification of Bioactive Compounds and Evaluation of Its
vitro Antiproliferative Activity Against MCF-7 and HeLa Cells (Published: Food Technol. Biotechnol. 58 (1) 71-75 (2020)

The authors requested the replacement of Fig. 1. Morphology of MCF-7 cells after the treatment with the extract of Ipomoea tuba leaf: a) untreated MCF-7 cell lines, and b-g)
treated with different concentrations (5, 10, 25, 50, 75 and 100 μg/mL respectively) of the leaf extract. The change includes the replacement of images 1c-1g.

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Investigation of Wheat Germ and Oil Characteristics with Regard to Different Stabilization Techniques

Derya Arslan1*orcid tiny, M. Kürşat Demir1orcid tiny, Ayşenur Acar1orcid tiny and Fatma Nur Arslan2,3orcid tiny

1Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Koycegiz Campus, Konya, Turkey

2Department of Chemistry, Faculty of Science, Karamanoğlu Mehmetbey University, Karaman, Turkey

3Van’t Hoff Institute for Molecular Sciences, Analytical Chemistry Group, University of Amsterdam, Science Park 904, 1098 XH, Amsterdam, Netherlands

Article history:

Received: 18 January 2020

Accepted: 27 September 2020

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Key words:

wheat germ oil, oil stabilization, lipoxygenase, tocopherols, tocotrienols


Research background. Utilization of wheat germ and wheat germ oil is limited due to high enzymatic activity and the presence of unsaturated fatty acids, which require stabilization techniques to overcome this problem.

Experimental approach. In this study, the effects of stabilization methods (dry convective oven heating at 90 and 160 °C, microwave radiation at 180 and 360 W, and autoclave steaming) on both wheat germ and its oil were evaluated. 

Results and conclusions. Steaming caused the most dramatic changes in lipoxygenase activity, free fatty acid content, DPPH radical scavenging activity, and mass fractions of tocopherols and tocotrienols. Lower peroxide values were measured in the oil samples treated with convectional heating (160 °C) and steaming at temperatures above 100 °C. However, p-anisidine values of samples treated at higher temperatures were considerably greater than those of samples stabilized at lower temperatures. Oven heating at 160 °C was also one of the most effective treatments, after steaming, for the inactivation of lipoxygenase. Steaming significantly reduced mass fraction of total tocopherols, which was directly associated with the greater loss of β-tocopherol content. On the contrary, γ- and δ-tocopherol and tocotrienol homologues were abundant with higher amounts in steamed samples. α-Tocopherol and γ-tocotrienol were the most resistant isomers to stabilization processes.

Novelty and scientific contribution. This study shows that the high temperature oven heating method, which is widely used in the industry for thermal stabilization of wheat germ, does not provide an advantage in oxidative stability compared to steaming and microwave applications. Steaming delayed oxidation in the germ, while further inhibiting lipoxygenase activity. Moreover, tocotrienols were more conservable. In industrial application, low-power microwave (180 instead of 360 W) and oven heating at lower temperature (90 instead of 160 °C) would be preferable.

*Corresponding author: +903323252024

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Effect of Wholewheat Flour Particle Shape Obtained by Different Milling Processes on Physicochemical Characteristics and Quality of Bread

José Luis Navarro1orcid tiny, Malena Moiraghi1,2orcid tiny, Fernanda Micaela Quiroga1orcid tiny, Alberto Edel León1,2orcid tiny and María Eugenia Steffolani1,2*orcid tiny

1Institute of Food Science and Technology of Córdoba (ICYTAC), CONICET-UNC Valparaiso and Rogelio Martínez Avenue, 5000 Córdoba, Argentina

2Department of Biological Chemistry, Faculty of Agricultural Sciences, National University of Córdoba (UNC), Valparaiso and Rogelio Martínez Avenue, 5000 Cordoba, Argentina

Article history:

Received: 23 April 2020

Accepted: 8 August 2020

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Key words:

wholewheat flour, wholegrain milling, particle size and shape, thermogravimetric analysis, bread volume


Research backgroundWholewheat flour is a very good source of nutritional compounds and functional ingredients for human diet. However, it causes negative effect on bread quality. Different milling techniques can be used to obtain wholewheat flour, minimizing the negative effect of both bran and germ on bread quality. The aim of this work is to study the effect of particle size and shape of wholegrain flour on the interaction among the different components, water distribution, dough rheology and bread volume.

Experimental approachWholewheat flour of three varieties (Klein Rayo, Fuste and INTA 815) was obtained in cyclonic, hammer and roller mills. The characteristics of wholewheat flour were explored, and the water distribution and rheological properties of dough were determined by thermogravimetric analysis and Mixolab test, respectively. Finally, microscale bread was prepared.

Results and conclusionsThe amount of water-soluble pentosans, damaged starch and wet gluten was affected by the milling procedure. Regarding dough rheological properties, wholewheat flour obtained in hammer mill had the lowest water absorption capacity and the highest developing time. This result could be mainly attributed to particle shape in these samples with large amount of endosperm attached to the bran, hindering protein unfolding. Thermogravimetric analysis showed that both fine and large bran particle size seem to have the same effect on water properties in wholewheat dough during heating. Bread made with Klein Rayo variety had the highest specific volume, indicating that wheat with high protein content and breadmaking quality is needed to make wholewheat bread. The results of this work showed that particle shape, rather than particle size, affected the quality of wholewheat flour for breadmaking.

Novelty and scientific contributionMilling type and particle shape of the wholewheat flour had a greater effect than the wheat variety. Thus, the wholegrain milling process should be carefully selected taking into account the shape of the produced particle. This may open new opportunities for developing wholewheat bread with better acceptance by consumers.

*Corresponding author: +543514334116 ext. 255

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Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation

Polona Zabukovec1orcid tiny, Neža Čadež2orcid tiny and Franc Čuš1*orcid tiny

1Agricultural Institute of Slovenia, Department of Fruit Growing, Viticulture and Oenology, Hacquetova ulica 17, 1000 Ljubljana, Slovenia

2Department of Food Science and Technology, Chair of Biotechnology, Microbiology and Food Safety, Biotechnical Faculty, Jamnikarjeva ulica 101, 1000 Ljubljana, Slovenia

Article history:

Received: 24 February 2020

Accepted: 7 August 2020

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Key words:

spontaneous alcoholic fermentation, non-Saccharomyces yeasts, Saccharomyces yeasts, starter cultures, wine aroma compounds


Research backgroundIn our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different vine--growing regions in Slovenia. Additionally, the diversity of native Saccharomyces cerevisiae strains was evaluated during the process.

Experimental approachDuring spontaneous alcoholic fermentations the yeast population of non-Saccharomyces and Saccharomyces yeasts was sampled. We used eleven microsatellite markers to determine the genetic diversity of S. cerevisiae strains. In addition, different ratios of the indigenous strains of S. cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris were tested for their possible use in alcoholic fermentation with inoculated yeasts by monitoring its course and measuring the concentration of aroma compounds in wine.

Results and conclusionsSequencing of the internal transcribed spacer (ITS) regions of ribosomal DNA showed that of 64 isolates, 46 strains represent S. cerevisiae and 18 strains belong to non-Saccharomyces yeasts. The identified non-Saccharomyces yeast species were H. uvarum, Pichia kudriavzevii, Saturnispora diversa and S. bacillaris. The dendrogram grouped S. cerevisiae strains into 14 groups. The number of S. cervisiae strains isolated from the musts was 10 (Posavje), 11 (Podravje) and 25 (Primorska vine-growing region). On the other hand, the alcoholic fermentation with inoculated yeasts, in which the native S. cerevisiae strain predominated over H. uvarum and S. bacillaris, gave the most promising result due to the highest alcohol volume fraction, the lowest acetic acid concentration and significantly higher concentrations of volatile thiols 3-mercaptohexyl acetate (3MHA) and 3-mercaptohexan-1-ol (3MH), 2-methylpropanol, 2-methylbutanol, 3-methylbutanol and 2-phenylethanol) in the produced wine.

Novelty and scientific contributionWe confirmed the potential use of indigenous S. cerevisiae and non-Saccharomyces yeasts in alcoholic fermentation with inoculated yeasts, which allows the positive properties of the yeast strains to be expressed and good quality wines to be produced. Thus, the results are encouraging for winemakers to create different wine styles associated with a particular terroir using indigenous yeasts.


*Corresponding author: +386(0)12805243

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Encapsulation and Degradation Kinetics of Bioactive Compounds from Sweet Potato Peel During Storage

Vanja Šeregelj*orcid tiny, Gordana Ćetkovićorcid tiny, Jasna Čanadanović-Brunetorcid tiny, Vesna Tumbas Šaponjacorcid tiny, Jelena Vulićorcid tiny and Slađana Stajčićorcid tiny

University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia


Article history:

Received: 28 October 2019

Accepted: 24 September 2020

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Key words:

sweet potato peel, bioactve compounds, encapsulation, storage stability, kinetic degradation


Research backgroundThe aim of this work is to evaluate utilization of sweet potato peel as a source of bioactive compounds. The effect of solvents (acetone and acetone/ethanol mixture) on the extraction efficiency of total carotenoids and phenolics from sweet potato tuber, flesh and peel, and antioxidant activity were investigated. Sweet potato peel extract stood out in terms of antioxidant activity and was chosen for encapsulation by spray and freeze-drying.

Experimental approachEncapsulation is an effective method to improve phytochemical stability by entrapping the core material with a coating agent. In this study, spray and freeze-drying techniques were applied for improving the stability of bioactive compounds (carotenoids and phenolics) using whey protein as a coating material. The main advantages of the applied techniques over the other encapsulation techniques are simplicity, continuity, effectiveness, availability and applicability.

Results and conclusionsPhysicochemical characteristics revealed that spray drying resulted in the formation of lower size particles, better flow properties and encapsulation efficiency of carotenoids. The retention of encapsulated and non-encapsulated bioactive compounds was monitored during storage in daylight and dark conditions. Storage conditions affected the carotenoid retention, whereas higher degradation rate of all samples was observable in daylight. Phenolic compounds exhibited higher retention in all investigated samples. Degradation kinetic parameters suggest the longer shelf life of spray dried encapsulated extract and potent method for stabilization of bioactive ingredients.

Novelty and scientific contributionThis study demonstrates that the spray drying technique and utilization of sweet potato peel have a big potential for the development of functional additives with improved nutritional, colour and bioactive properties.

*Corresponding author: +3814853733 

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