The Influence of High Hydrostatic Pressure on Selected Quality Features of Cold-Storage Pork Semimembranosus Muscle.

The primary objective of this investigation was to assess the influence of high hydrostatic pressure (HHP) and the duration of cold storage on the physicochemical, technological, and sensory attributes as well as the nutritional composition and shelf life of meat. The experimental framework involved utilizing samples derived from the semimembranosus muscle of pork. Each muscle obtained from the same carcass was segmented into six distinct parts, with three designated as control specimens (K) and the remaining subjected to vacuum packaging and subsequent exposure to high hydrostatic pressure (200 MPa at 20 °C for 30 min). Comprehensive laboratory analyses of the meat were conducted at 1, 7, and 10 days post slaughter. The meat was cold-stored at +3 ± 0.5 °C. The findings of the study elucidated that the application of high hydrostatic pressure exhibited a favorable impact on the extension of the raw meat's shelf life. The tests showed a significant (p < 0.05) decrease in the total number of microorganisms compared to the control sample after 7 (K: 4.09 × 105, HHP: 2.88 × 105 CFU/g) and 10 (K: 7.40 × 105, HHP: 2.42 × 105 CFU/g) days of cold storage. It was also found that using HHP increased the pH value after 1 (K: 5.54, HHP: 5.77) and 7 (K: 5.60, HHP: 5.87) days of storage.

The Influence of Micronization on the Properties of Black Cumin Pressing Waste Material.

The purpose of this study was to investigate the effect of micronization on the characteristics of black cumin pressing waste material. The basic composition, amino acid, and fatty acid content of the raw material-specifically, black cumin pressing waste material-were determined. The samples were micronized in a planetary ball mill for periods ranging from 0 to 20 min. The particle sizes of micronized samples of black cumin pressing waste material were then examined using a laser analyzer, the Mastersizer 3000. The structures of the produced micronized powders was examined by X-ray diffraction. Additionally, the FTIR (Fourier-transform infrared) spectra of the micronized samples were recorded. The measurement of phenolic and antiradical properties was conducted both before and after in vitro digestion, and the evaluation of protein digestibility and trypsin inhibition was also conducted. The test results, including material properties, suggest that micronization for 10 min dramatically reduced particle diameters (d50) from 374.7 to 88.7 µm, whereas after 20 min, d50 decreased to only 64.5 µm. The results obtained using FTIR spectroscopy revealed alterations, especially in terms of intensity and, to a lesser extent, the shapes of the bands, indicating a significant impact on the molecular properties of the tested samples. X-ray diffraction profiles revealed that the internal structures of all powders are amorphous, and micronization methods have no effect on the internal structures of powders derived from black cumin pressing waste. Biochemical analyses revealed the viability of utilizing micronized powders from black cumin pressing waste materials as beneficial food additives, since micronization increased total phenolic extraction and antiradical activity.

Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes.

This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough's development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume additives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used.

Physicochemical Properties of Dried and Powdered Pear Pomace.

Pear pomace, a byproduct of juice production, represents a valuable reservoir of bioactive compounds with potential health benefits for humans. This study aimed to evaluate the influence of drying method and temperature on pear pomace, specifically focusing on the drying kinetics, grinding characteristics, color, phenolic profile (LC-MS/MS), and antioxidant activities of the powder. Drying using the contact method at 40 °C with microwave assistance demonstrated the shortest duration, whereas freeze-drying was briefer compared to contact-drying without microwave assistance. Freeze-drying resulted in brighter and more easily comminuted pomace. Lyophilized samples also exhibited higher total phenolic compound levels compared to contact-dried ones, correlating with enhanced antioxidant activity. Twenty-one phenolic compounds were identified, with dominant acids being quinic, chlorogenic, and protocatechuic. Flavonoids, primarily isoquercitrin, and rutin, were also presented. Pear pomace dried via contact at 60 °C contained more quinic and protocatechuic acids, while freeze-dried pomace at the same temperature exhibited higher levels of chlorogenic acid, epicatechin, and catechin. The content of certain phenolic components, such as gallic acid and epicatechin, also varied depending on the applied drying temperature.

Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties.

Oat husk (hull) is a byproduct of oat processing that is rich in insoluble fiber. The aim of the study was to evaluate the effect of partially replacing wheat flour with oat husk (at levels of 0, 5, 10, 15, and 20 g/100 g) on the physicochemical properties and sensory acceptance of pasta. Additionally, UPLC-MS/MS analysis was performed to identify phenolic acids and flavonoid compounds, and the cooking properties of the pasta were evaluated. The test results indicate that oat husk significantly (p < 0.05) increased the ash and fiber contents in the pasta, while decreasing the protein and fat contents. Moreover, the redness and yellowness of both raw and cooked pasta increased, while lightness decreased as a result of pasta enrichment with oat husk. Oat husk also led to a decrease in the stretching force of cooked samples, although cooking loss increased significantly but did not exceed 8%. The contents of phenolics and antioxidant activity significantly increased with the incorporation of hull in pasta recipes. UPLC-MS/MS analysis showed that the enriched pasta was especially abundant in ferulic acid. Products with up to 10 g of husk/100 g of wheat flour showed good consumer acceptance. However, higher levels of this additive led to notably lower assessments, particularly in terms of pasta texture.

Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics.

Walnut flour (WF) is a nutrient-rich source that can be used as an alternative for individuals on a gluten-free diet. This study aimed to assess the physical, chemical, and sensory changes in low-carbohydrate bread when supplemented with WF. Molecular-level changes were also examined using ATR-FTIR spectra. The bread recipe, containing buckwheat and flaxseed, was enriched with WF at levels ranging from 5% to 20%. The addition of WF resulted in increased loaf volume and decreased baking loss. Enriched bread samples showed higher protein content, while fat and available carbohydrate content decreased. Additionally, WF incorporation led to a decrease in crumb brightness and an increase in redness (from 23.1 to 25.4) and yellowness (from 23.8 to 26.7). WF also increased crumb hardness and chewiness. Moreover, the tested additives primarily influenced the intensity of FTIR spectra, indicating changes in protein, carbohydrate, and fat content, with increased band intensity observed in the protein region. We particularly recommend bread with a WF content of 15%. This type of bread is characterized by high consumer acceptance. Furthermore, compared to bread without the addition of WF, it has a higher content of phenolic compounds, protein, and fat by approximately 40%, 8%, and 4%, respectively. The antioxidant activity of this bread, determined using the ABTS and DPPH methods, is also significantly higher compared to the control bread.

Influence of Soluble Fiber as a Carrier on Antioxidant and Physical Properties of Powders Produced Based on the Spray Drying of Malvae arboreae flos Aqueous Extracts.

The objective of this study was to assess the impact of inulin and pectin, wherein pectin replaced inulin with weight ranging from 2% to 8%, as wall materials on various aspects: bioactive component content, antioxidant and anti-inflammatory properties, bioavailability, powder recovery during the drying process, and selected physical characteristics of powders derived from Malvae arboreae flos aqueous extracts obtained through spray drying. Powders containing a soluble fraction of fiber demonstrated a recovery efficiency of over 50% during drying, along with low moisture content, water activity, and hygroscopicity, coupled with high solubility. The incorporation of pectin up to 8% did not significantly alter the color profile of the powders. However, at levels of 4% to 8% pectin, concave distortions and particle morphology cracks became noticeable, along with the potential to form agglomerates (evident when the span index ranged between 5.11 and 14.51). The substitution of inulin with pectin led to higher total contents of flavonoids (from 1.31% to 49.57% before digestion, and from 18.92% to 36.48% after digestion) and anthocyanins (from 45.79% to 78.56% before digestion, and from 65.45% to 521.81% after digestion) compared to samples containing only inulin as a carrier. Bioacceptability values exceeding 100% indicated effective preservation of compounds responsible for ferric-reducing antioxidant power, as well as the inhibition of xanthine oxidase and cyclooxygenase-2 across all samples.

New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese.

The purpose of this study was to evaluate the caseinolytic and milk-clotting activities of aqueous crude extracts from leaves and latex of the Pergularia tomentosa, to determine their suitability as a rennet substitute. These extracts were subjected to a series of biochemical tests before being used in the production of cheese. The results showed that the enzymatic latex extract had a higher coagulant activity than the leaf extract. However, under different clotting conditions (pH, temperature, and CaCl2 concentration), both coagulants behaved similarly in the coagulation of Berridge substrate. The SDS-PAGE and zymographic analysis revealed identical protein bands with a single active zone in both extracts, corresponding to a molecular weight of 26.98 kDa and 26.03 kDa in the extract of leaf and latex, respectively. Both extracts were stable to different effectors but strongly inhibited by iodoacetamide and Hg, suggesting it to be a cysteine protease. Both extracts were able to hydrolyze casein and generate peptides of 14 kDa, with excessive hydrolysis of the other casein fractions. The physicochemical parameters of cheese made from latex and leaf extract evolved similarly to control cheese. According to the sensory evaluation, cheese made with latex had a mildly bitter flavor but showed a high acceptance rate (>80%).

Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics.

Micronized oat husk and Plantago ovata husk were used as dietary fiber sources in wheat bread. The addition of 20% micronized oat husk improved dough yield but resulted in a darker bread crumb, decreased loaf volume, and deteriorated texture. In contrast, 5% P. ovata husk enhanced the springiness and cohesiveness of the crumb, as confirmed by rapid visco-analysis of pasting properties and Fourier-transform infrared spectra. The improvement was ascribed to increased interaction via hydrogen or glycosidic bonds. Bread enriched with 10% micronized oat husk and 5% P. ovata husk contained 9.2 g/100 g FW of fiber (a 5-fold increase), 7.1 g/100 g FW of protein (a decrease of 21%), 40.1 g/100 g FW of carbohydrates (a decrease of 21.6%), and had a calorific value of 212 kcal/100 g FW (a decrease of 22%). In vitro, analysis showed higher starch digestibility for the bread. Furthermore, both P. ovata husk and micronized oat husk improved the antioxidant properties of potentially bioaccessible fractions, particularly the ability to quench hydroxyl radicals, which was 2.7-fold higher in the bread with the highest contribution of micronized oat husk.

Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes.

Cookies made from wheat have become increasingly popular as a snack due to their various advantages, such as their convenience as a ready-to-eat and easily storable food item, wide availability in different types, and affordability. Especially in recent years, there has been a trend towards enriching food with fruit additives, which increase the health-promoting properties of the products. The aim of this study was to examine current trends in fortifying cookies with fruits and their byproducts, with a particular focus on the changes in chemical composition, antioxidant properties, and sensory attributes. As indicated by the results of studies, the incorporation of powdered fruits and fruit byproducts into cookies helps to increase their fiber and mineral content. Most importantly, it significantly enhances the nutraceutical potential of the products by adding phenolic compounds with high antioxidant capacity. Enriching shortbread cookies is a challenge for both researchers and producers because the type of fruit additive and level of substitution can diversely affect sensory attributes of cookies such as color, texture, flavor, and taste, which have an impact on consumer acceptability.

Effect of Production Technology Intensity on the Grain Yield, Protein Content and Amino Acid Profile in Common and Durum Wheat Grain.

Products derived from wheat grains are an important source of protein in the daily diet of people in many parts of the world. The biological value of protein is determined by its amino acid composition and the proportions of the individual amino acids. Synthesis of these compounds in wheat grains is influenced by genetic factors, as well as habitat conditions and the agrotechnology applied in cultivation. The aim of this study was to assess the effect of production technology (integrated, intensive) on the grain yield and the content amino acid profile of protein in common and durum wheat grain. Field research was conducted at the Experimental Station IUNG-PIB in Osiny (Poland) in two growing seasons. It was found that grain yield significantly depended on the weather conditions in the years of harvesting and genotype, but did not depend on the production technology. On the other hand, the protein content and their amino acid composition depended significantly on the production technology and genotype. A significantly higher content of protein substances was found in durum wheat grain. Increasing the intensity of production technology had a positive effect on the total protein content and the content of individual amino acids, both exogenous and endogenous. The amino acid limiting the biological value of protein contained in grains of both wheat species was lysine, and the deficiency of this amino acid was significantly lower in grain protein from intensive than integrated cultivation technology.

Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems.

Micronization is an emerging technology used in food production, in which the size of particles is reduced to microns in the processing of plant raw materials and by-products, thus making it an interesting research topic. Spinach stems are by-products of spinach leaf processing, but there is little information regarding their processing and possible reuse. In this study, wet and dry ball mill micronization, in combination with freeze drying, was used to process spinach stems and leaves to obtain functional powders. The color and particle size of the micronized spinach leaf and stem powders were evaluated. The antioxidant activity (AA) of the powders and phenolic compounds present in them were determined using GC-MS analysis. The results obtained showed that the dry micronization of leaves and stems resulted in smoother and brighter powders than wet micronization. Significantly smaller particle sizes were achieved using the dry micronization of the leaves and stems (Dv50 = 19.5 and 10.1 µm, respectively) rather than wet micronization (Dv50 = 84.6 and 112.5 µm, respectively). More phenolic compounds, such as o-coumaric acid and gallic acid, were extracted from the dry-micronized powders. The dry micronization of the stems significantly increased the total phenolic content, and the AA of these powders was also increased. These findings demonstrate that spinach leaves and stems subjected to dry micronization can be valuable functional components of food.

Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking.

Food enrichment is commonly applied to increase the pro-health and dietary value of final products. This study aimed to evaluate how green leek powder (GL) added to semolina influenced the physicochemical, sensory, and cooking characteristics of the pasta. The pasta was prepared by partially substituting semolina with 0, 1, 2, 3, 4, and 5 g/100 g of GL. Then, the pasta samples were assessed for color, cooking properties, sensory features, mechanical properties, total phenolic content (TPC), and antioxidant activity (AA). The results indicated that GL significantly decreased the lightness and increased the yellowness of cooked pasta. The total color difference between the control pasta and enriched pasta samples ranged from 2.54 to 6.89 and 5.60 to 11.06 (for uncooked and cooked pasta, respectively). The addition of GL also caused an increase in the optimal cooking time and cooking loss. Moreover, a significant increase in stretching force was observed in cooked pasta. Sensory evaluation revealed that substitution of semolina with up to 2 g/100 g GL did not affect the smell, taste, and color of pasta. Most importantly, GL-enriched pasta was characterized by higher TPC and higher AA compared to the control samples. In summary, our results recommend partial replacement of semolina by GL (up to 3 g/100 g) in pasta production.

Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties.

This work aimed to evaluate the effect of partial replacement of semolina with 0, 1, 5, 10, 15, and 20% of ground buckwheat hull (BH) on the chemical composition, antioxidant properties, color, cooking characteristics, and sensory properties of wheat pasta. Pasta samples were prepared by dough lamination (tagliatelle shape) and dried at 55 °C until the moisture content was 11-12% (wet basis). Analyses of samples showed that the addition of BH caused an increase in fiber content in pasta from 4.31% (control pasta) to 14.15% (pasta with 20% of BH). Moreover, the brightness and yellowness of BH-enriched products were significantly decreased compared to the control sample, and the total color difference ranged from 23.84 (pasta with 1% of BH) to 32.56 (pasta with 15% BH). In addition, a decrease in optimal cooking time, as well as an increased weight index and cooking loss, was observed in BH-enriched pasta samples. Furthermore, BH-enriched cooked pasta had significantly higher total phenolic content and antioxidant activity but an unpleasant smell and taste, especially if the level of BH was higher than 10%.

Microencapsulated Red Powders from Cornflower Extract-Spectral (FT-IR and FT-Raman) and Antioxidant Characteristics.

Although the health benefits of cornflower extracts are known, their application in food production has not been widely investigated. This study assessed microencapsulated red powders (RP) prepared from the aqueous extract of blue cornflower petals. Microencapsulation was performed by freeze-drying using various stabilizers, such as maltodextrin, guar gum, and lecithin. The microencapsulated RP were characterized by spectral (FT-IR and FT-Raman), mineral, structural, and antioxidant analyses. The FT-IR and FT-Raman band related to guar gum, lecithin, and maltodextrin dominated over the band characteristic of anthocyanins present in the cornflower petal powders. The main difference observed in the FT-Raman spectra was attributed to a shift of bands which is reflection of appearance of flavium cation forms of anthocyanins. The microencapsulated RP had total phenolic content of 21.6-23.4 mg GAE/g DW and total flavonoid content of 5.0-5.23 mg QE/g. The ABTS radical scavenging activity of the tested powders ranged from 13.8 to 20.2 EC50 mg DW/mL. The reducing antioxidant power (RED) of the powders was estimated at between 31.0 and 38.7 EC50 mg DW/mL, and OH• scavenging activity ranged from 1.9 to 2.6 EC50 mg DW/mL. Microencapsulated cornflower RP can be valuable additives to food such as sweets, jellies, puddings, drinks, or dietary supplements.

Fiber Preparation from Micronized Oat By-Products: Antioxidant Properties and Interactions between Bioactive Compounds.

This study aimed to investigate the possibility of utilizing oat by-products for fiber preparation. Oat husk (OH) and oat bran (OB) were micronized and used to prepare a novel product rich in fiber and with enhanced antioxidant properties. The basic chemical composition and phenolic acid profile were determined in OH and OB. The antioxidant properties of OH and OB were also analyzed. The type and strength of interactions between the biologically active compounds from their mixtures were characterized by an isobolographic analysis. The analyses showed that the sum of phenolic acids was higher in OH than in OB. Ferulic acid was dominant in both OH and OB; however, its content in OH was over sixfold higher than that in OB. The results also suggested that both OH and OB can be used for preparing fiber with enhanced antioxidant properties. The optimal composition of the preparation, with 60-70% of OH and 30-40% of OB, allows for obtaining a product with 60-70% fiber and enhanced antioxidant activity due to bioactive substances and their synergistic effect. The resulting product can be a valuable additive to various food and dietary supplements.

Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties.

BACKGROUND: This study aimed to determine the effect of poppy seed flour (PF) on the physicochemical and spectroscopic properties of low-carbohydrate, high-protein, and gluten-free bread. METHODS: The changes at the molecular level were assessed in bread using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). Bread prepared with buckwheat, flaxseed, and pea protein was enriched with PF at a concentration of 5-15%. RESULTS: The results showed that the pasting parameters of dough supplemented with PF were significantly decreased compared to the control sample. The obtained bread samples were characterized by good quality and had 14.6% of carbohydrate, 16.3% of protein, 10.2% of fiber, and 4.0% of fat, with a caloric value of 177 kcal/100 g. The addition of PF had little influence on crumb mechanical properties. The ATR-FTIR analyses revealed spectral changes in the region related to protein and carbohydrate structures, as well as changes in band intensity characteristic of α-1,4-glycoside and α-1,6-glycoside bonds. The analyses showed that the main starch skeleton remained clearly visible. CONCLUSIONS: PF up to 10% can be potentially applied as a functional ingredient in the production of bread based on buckwheat and linseed flour. Such low-carbohydrate bread can be particularly useful to diabetics.

Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties.

Dried and crushed dandelion roots (Taraxacum officinale F. H. Wigg.) (TO) were used as a formulation additive (at the amount of 0, 1, 3, 4, 5, and 6 g 100 g-1 flour) to wheat bread. The farinographic properties of the dough and the physical and chemical properties of the bread were evaluated. It was found that the addition of dried flour caused a significant decrease in water absorption by the flour (1% and higher TO level), an increase in the development time (from 2% to 5% TO addition) and dough stability (3% and 4% TO level), and an increase in dough softening (4% and higher TO level). As the substitution of TO for wheat flour increased, there was a gradual decrease in loaf volume, an increase in specific weight and crumb hardness, and a darkening of the crumb color. The total polyphenol content increased linearly with the percentage increase of dried root additions TO from 0.290 to 0.394 mg GAE g-1 d.m., which translated into an increase in the antioxidant activity of the bread. It was found that dried crushed roots of Taraxacum officinale can be a recipe additive for wheat bread; however, due to their specific smell and bitter aftertaste, the level of this additive should not exceed 3 g 100 g-1 flour.

Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One.

The properties of the starch-amylolytic complex of commercial low-extract rye flour were determined based on the traditional method, such as falling number and amylograph test as well as differential scanning calorimetry (DSC). The starch, pentosans and protein had a significant effect on the thermal properties of the tested rye flours. Based on the falling number, it was revealed that rye flours were characterized by medium and low alpha-amylase activity. The falling number and amylograph test are not sufficient methods to determine the suitability of currently produced rye flours for bread making. The gelatinization process of the rye flour starch could be evaluated by the DSC test, which, together with the falling number and amylograph test, may allow a better way to evaluate the usefulness of rye flours for bread making. Many significant correlations between parameters determined by DSC endotherm and quality parameters of rye bread, such as volume and crumb hardness, were reported. Breads made from flour with higher enthalpy in DSC were characterized by higher volume and softer crumb.

Dehydrated at Different Conditions and Powdered Leek as a Concentrate of Biologically Active Substances: Antioxidant Activity and Phenolic Compound Profile.

This study aimed to analyze the antioxidant activity, phenolic acid profile, color changes, and chemical composition of dried and powdered leek (Allium porrum). Leek was divided into white shaft (WH) and green shaft (GR) and subjected to drying by different methods-convection drying, vacuum drying, and freeze-drying (FD)-at a temperature of 60 °C. A sample freeze-dried at a temperature of 20 °C was used as control. Analyses of the dried leek samples revealed that GR contained a higher amount of ash, protein, fat, fiber, phenolic acids, and flavonoids, and exhibited higher antioxidant capacity compared to WH. The dominant phenolic acid in WH was p-cumaric acid followed by synapic and protocatechuic acids. GR had a several-fold higher content of phenolic acids than WH, with ferulic acid being dominant (about 85% of the total phenolic content). It was also observed that a higher drying temperature resulted in the degradation of phenolic compounds and reduced the antioxidant properties of leek shafts. Most importantly, FD under a temperature of 60 °C caused a similar degree of degradation of biologically active compounds as air drying. An increase in drying temperature was associated with a slight decrease in the lightness of GR, whereas in the case of WH no significant change in this parameter was observed.