Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods.

Malted gluten-free cereal grains and pseudo-cereals are interesting raw materials for producing fermented foods. The aim of the work was to assess selected technological quality characteristics and antioxidant properties of special malts in terms of use in the production of fermented foods. The research material consisted of malts made from oat, buckwheat, and brewing barley. Malting was performed on a microtechnical scale according to the standard scheme for brewing barley grain. The basic quality parameters of cereal grains obtained malts, and laboratory wort were assessed according to methods applicable in brewing. Atypical brewing malts were characterized by parameters such as malt extractability, protein solubilization, diastatic force, mash filtration time, and wort viscosity. The best results, comparable to barley malt, were obtained for naked oat malt. Malted buckwheat grains turned out to be the least biochemically modified, although their use in the production of beer and/or other fermented beverages is supported by the high content of bioactive substances and antioxidant potential. As the malting process of cereal plants improves their antioxidant properties and increases their nutritional value, oat and buckwheat malts can be successfully used to produce gluten-free fermented beverages or as an addition to fermented products, e.g., in baking and confectionery.

Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks.

The aim of the current research was to evaluate the effect of pre-treatment and drying methods on the properties of dried carrots. Carrots were blanched (B) (1 or 3 min) or osmotic dehydrated (OD) (15 or 30 min) and dried by either convection (CD), microwave-convection (MW-CD), microwave-vacuum (MVD), or freeze-drying (FD). FD carrots showed the highest dry matter content (93.6-95.8%) and the lowest water activity (0.24-0.38). MVD carrots had lower dry matter content (79.5-95.8%) and two times more water activity (0.447-0.637) than FD. The highest color difference (∆E) in relation to raw material was noted in MVD samples (22-35) and the smallest in CD and FD (7-18), mainly due to the increase in brightness of the dried carrot. In general dried MCD carrot samples were characterized by the highest max force (hardness) (21.6-42.5 N; on average 34.7 N) in the breaking test and the lowest hardness was observed in the CD (10.8 N) ones. Pre-treatment and drying caused a significant decrease in the content of carotenoids (2.0-2.7 times) and chlorophyll (2.7-4.5 times) compared to the fresh carrot but a retention or increase in the total content of phenolics and antioxidant activity, especially in microwave-vacuum-dried carrots with an increase of even 2.7-2.9 times compared to raw material. High phenolic content (195.6-277.4 mg GA/100 g d.m.) was found in pre-osmotic dehydrated samples, and lower phenolic content was found in blanched samples (110.7-189.6 mg GA/100 g d.m.). Significantly, the highest average antioxidant activity was found in microwave-vacuum-dried samples (228.9 µmol Trolox/100 g d.m.). The results of this study indicate that microwave-vacuum-drying as an alternative to freeze-drying, including in combination with thermal or osmotic treatment, is very promising for the production of dried carrot snacks.

Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners.

Changes in the rheological properties of dough, as well as the microstructural, mechanical, and sensory properties of sponge cakes, as a function of the substitution of sucrose in a formulation with maltitol, erythritol, and trehalose are described. Moreover, the relationship between the examined properties was investigated. The replacement of sucrose with maltitol or trehalose did not affect the consistency index, whereas erythritol caused a decrease in its value. X-ray tomography was used to obtain the 2D and 3D microstructures of sponge cakes. All studied sweeteners caused the sponge cakes to have a typical porous structure. Erythritol and maltitol resulted in about 50% of the pores being smaller than 0.019 mm2 and 50% of the pores being larger than 0.032 mm2. Trehalose resulted in a homogeneous microstructure, 98% of whose pores were similar in size (0.019 to 0.032 mm2). The sponge cakes with polyols had a higher structure index than did the trehalose and sucrose samples. There were also significant differences in color parameters (lightness and chromaticity). The crust of the sponge cake with sweeteners was lighter and had a less saturated color than the crust of the sponge cake with sucrose. The sponge cake with maltitol was the most similar to the sponge cake with sucrose, mainly due to the mechanical and sensory properties. Trehalose led to the samples having high adhesiveness, which may limit its application as a sucrose substitute in sponge cake. Sensory properties were strongly correlated to cohesiveness, adhesiveness, and springiness and did not correlate to the 2D and 3D microstructures. It was found that 100% replacement of sucrose allows for a porous structure to be obtained. These results confirm that it is not the structure, but most of all the flavor, that determines the sensory perception of the sponge cakes.

Edible coatings as osmotic dehydration pretreatment in nutrient-enhanced fruit or vegetable snacks development: A review.

Edible coatings (ECs) are thin layers applied on food to protect it and improve quality. They are made from bio-based materials such as polysaccharides, proteins, lipids, or their composites. The incorporation of functional agents, such as bioactive compounds, vitamins, or antimicrobials into the EC, has been investigated to control the shelf life of many food products from horticulture ones to processed food. Osmotic dehydration (OD) as a mild technology may also positively impact the availability of innovative fruit snacks and consequently influence consumer health. Combination of the EC with the OD aims to remove water through the semipermeable membrane while limiting the transfer of solutes from the dehydrated tissue and in the opposite direction from the osmotic solution to the food. The development trend of the snack market is expanding, especially with health-promoting properties. Consumers pay increasing attention to quality of food and its beneficial effects on health. This review attempts to provide the advancement of recent studies on the application of the EC before the OD of different fresh or fresh-cut fruit and vegetables. A fundamental theory related to the methodology of creating the EC, their composition, and the influence on the physicochemical properties of products that are osmo-dehydrated to a medium water content or additionally dried to a low water content have been described. Efforts have been exerted to introduce hydrocolloids used in the production of the EC, including new sources of biopolymers such as agricultural waste and by-products. The perspectives of using ECs in the technology of producing pro-healthy snacks are emphasized.

Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value.

BACKGROUND: Shortenings are high in undesirable nutritionally saturated fatty acids. The aim of the study was to produce gluten-free muffins (GFM) of increased health quality and available to people intolerant to gluten, in which the shortenings were replaced with solid oleogels, consisting of 95% rapeseed oil. METHODS: The dough and baked products were subjected to physical, textural, and structural analyses. Moreover, the fatty acids composition, chemical quality of fats extracted from muffins, and color of the products were determined. The dough was also observed at 600× magnification in bright field and polarized light microscopy, and microtomographic analysis of the structure of GTM was performed. RESULTS: There was no effect of the type of lipids on physical properties, including water content in gluten-free muffins. However, the baked products differed in total porosity and brightness, as well as intensity of red and yellow colors. The use of rapeseed oil oleogels, instead of shortening in the muffin recipe, resulted in a decrease in the dietary undesirable SFA in lipid fractions (by approximately 40%), an increase in the content of MUFA (by approximately 30%), and an increase in the content of PUFA (by approximately 15%), with acceptable chemical quality. CONCLUSIONS: Research confirms the possibility of obtaining products with increased nutritional value available to consumers on a gluten-free diet.

Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis.

The polyphenol content of tea depends on the growing region, harvest date, the production process used, and the brewing parameters. In this study, research was undertaken that included an analysis of the influence of the brewing process parameters on the content of total polyphenols (Folin-Ciocalteu), epigallocatechin gallate (HPLC), and antioxidant activity (against DPPH radicals) of fresh tea shrub leaves grown from Taiwan and of teas obtained from them (oolong, green in bags, and green loose from the spring and autumn harvest). The antioxidant potential was determined in the methanol and aqueous extracts, as well as in infusions that were obtained by using water at 65 or 100 °C and infusing the tea for 5 or 10 min. The highest content of total polyphenols and epigallocatechin gallate was found in green tea extracts from the spring harvest. However, in the case of infusions, the highest content of these compounds was found in green tea in bags. Steaming at 100 °C for 10 min, turned out to be the most favourable condition for the extraction. Oolong tea, brewed at 100 °C for 5 min was characterised by the highest antioxidant activity against stable DPPH radicals.

Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale.

The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and 30%) and DF preparations (apple, blackcurrant, chokeberry and hibiscus). The bars were baked at 180 °C for 20 min. These snack bars, based on pumpkin seeds, sunflower seeds, flaxseed and wholegrain oatmeal, are a high-calorie product (302-367 kcal/100 g). However, the composition of the bars encourages consumption. In addition to the ability to quickly satisfy hunger, such bars are rich in many natural ingredients that are considered pro-health (high fibre content (9.1-11.6 g/100 g), protein (11.2-14.3 g/100 g), fat (17.0-21.1 g/100 g, including unsaturated fatty acids), carbohydrates (20.5-24.0 g/100 g), as well as vitamins, minerals and a large number of substances from the antioxidant group. The addition of kale caused a significant increase of water content, but reduction in the value of all texture parameters (TPA profiles) as well as calorific values. The content of polyphenols was strongly and positively correlated with the antioxidant activity (r = 0.92). In the bars with 30% addition of kale (422 mg GA/100 g d.m.), the content of polyphenols was significantly higher than based ones (334 mg GA/100 g d.m.). Bars with the addition of the DF were characterized by a higher antioxidant activity, and the content of carotenoids, chlorophyll A and B and polyphenols. High sensory quality was demonstrated for all (from 4.8 to 7.1 on a 10-point scale). The addition of fibre preparations was also related to technological aspects and allows to create attractive bars without additional chemicals.

Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans.

The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60 °C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50 °C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheological properties of chocolate milk mass was demonstrated. At 50 °C, the viscosity and the yield stress of the conched mass showed its highest value.

The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets.

This paper presents the influence of blanching, ultrasonic processing and freezing conditions on selected physical properties of freeze-dried red beet, i.e., water activity, structure, porosity and shrinkage. Red beets subjected to a selected pre-treatment using its various parameters were frozen by three methods and then freeze-dried. Ultrasound reduced the water activity of samples. Blanching in water reduced shrinkage and improved porosity. In addition to the type of pre-treatment applied, the quality was also affected by freezing conditions before drying. Combined freezing resulted in the highest shrinkage and the lowest porosity and water activity. Slowly frozen samples were characterized by the best porosity.

Effects of Candelilla and Carnauba Wax Incorporation on the Functional Properties of Edible Sodium Caseinate Films.

The aim of this study was to evaluate the effects of candelilla (CAN) or carnauba wax (CAR) incorporation on functional properties of edible sodium caseinate (CAS) films. Glycerol and Tween-80 were used as the plasticizer and the emulsifier, respectively. The results showed that the incorporation of waxes increased film opacity, total color differences (∆E), and mechanical resistance and reduced film lightness, water vapor permeability (WVP), and elongation at break. Scanning electron microscopy showed heterogeneous structure of emulsion films with regular distribution of lipid particles. A different internal arrangement was observed as a function of the film composition with both layered and incorporated film structure. Films containing candelilla wax exhibited more regular lipid reorganization, which resulted in better water vapor barrier efficacy and mechanical resistance in comparison to control films. The presence of Tween-80 resulted in better dispersion of lipid particles in film-forming solutions and lower water solubility, lightness, film opacity, and water vapor permeability, whereas the total color differences (∆E) were significantly larger and the improvement in mechanical properties was also achieved.

The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method.

The visible trend in the development of the snack market focuses on the use of innovative technologies such as low-temperature or hybrid processes that allow the preservation of native ingredients of raw plant materials. In addition, the high antioxidant potential of, for example, chokeberry fruit can be used to support technological processes and create new products. The aim of the study was to evaluate the possibility of using chokeberry juice concentrate as a component of an osmotic solution to enrich apple samples with natural bio-ingredients and obtain dried apples with increased content of ingredients with antioxidant properties; pro-healthy apple chips. The research material consisted of apples that underwent osmotic dehydration in solutions of sucrose or sucrose and chokeberry juice concentrate and then were dried by the freeze-drying or the hybrid method. The freeze-drying was more beneficial for maintaining the vitamin C content, while the use of the hybrid method resulted in the preservation of more polyphenolic compounds. The sensory evaluation indicated the need to modify the composition of the osmoactive solution. Due to the use of chokeberry juice concentrate, the content of vitamin C, polyphenols, and the antioxidant activity of dried apples was increased.

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying.

Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemical and sensory properties of 3 mm slices of Japanese quince fruit (with skin, without seeds) obtained by osmotic pre-treatment in chokeberry and apple juice concentrates, and with the use of convection (convective drying, C-D), freeze-drying (F-D), and convection-microwave-vacuum drying (hybrid) are assessed. The methods of drying osmo-dehydrated slices do not affect the dry matter content. In most dried quince, the water activity is 0.40 or lower. Pre-osmotic dehydration and drying have a significant impact on the mechanical and acoustic properties of quince chips. Sensory attractive chips emit loud acoustic emission (AE) during the breaking test. Chips that are osmo-dehydrated in a mixture of chokeberry juice concentrate and sucrose and dried by a hybrid method are attractive. They have a dark red color given by chokeberry concentrate and a slight sweet (with a slight sour-bitter) taste. The sensory evaluation was useful for determining the quality of the chips in terms of their texture (crispness) tested by mechanical methods. Their sensory ratings (overall desirability as weight of color, taste, crispness, and flavor) are high and similar (from 3.8 to 4.1). The use of innovative drying methods with pre-osmotic treatment allows obtaining dried material with properties comparable to those obtained by the F-D method, but in a much shorter time, i.e., with lower energy and using a simple method.

Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit.

In this study, the impacts of two different pear cultivars, "Conference" and "Alexander Lucas", on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. The required drying time to obtain 0.2 kg H2O/kg dry solid (d.s.) was longer for "Conference" than "Alexander Lucas" and was 20 min by CD and 5 min by MCD. The pear cultivar, in conjunction with the drying method (CD or MCD), affected the number of AE events and the work of breaking. The CD pear of the "Conference" cultivar was characterized by higher force, higher breaking work and stronger AE relative to the CD pear of the "Alexander Lucas" cultivar. There were no differences in taste or overall quality, but the hardness was higher for the CD "Conference" pear. A principal component analysis showed that panelists preferred dried fruit with good taste and overall quality but lower hardness. A positive correlation was found between the number of acoustic events and sensory hardness; thus, an acoustic method can be useful for effectively evaluating the texture of dried pears. These results show that the dried pear slices that generated fewer AE events upon breaking were perceived as better by the panelists.

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content.

The aim of the study was to analyze the antioxidant character of conched chocolate milk masses, taking into account different protein content in milk. For the study, cocoa liquor obtained from roasted and unroasted cocoa beans from different regions, as well as milk powder obtained by spray and cylindrical drying were used. The analysis that was carried out showed that the protein content of powdered milk products ranged from about 11.6% (w/w) to over 31% (w/w). Lower content of polyphenols and lower antioxidant activity were shown in the masses to which the addition of milk with higher protein content was applied. The analysis of antioxidant character of chocolate milk masses showed higher total polyphenols content in masses prepared from unroasted cocoa beans liquor.

Influence of sucrose substitutes and agglomeration on volatile compounds in powdered cocoa beverages.

Volatile aromatic substances are the main factors contributing to the acceptability of cocoa products. The beneficial effect of fat-free ingredients of cocoa beans on human health has been scientifically proven. This encourages the consumption of cocoa products as well as further research on improving their processing technology. The aim of this study was to analyse changes in the composition of volatile compounds and their impact on the sensory characteristics of an agglomerated cocoa powder mixture with modified composition for the raw material. The basic mixture was composed of 20% cocoa and 80% sucrose. Changes in mixture composition involved partial or total replacement of sucrose with maltodextrin or a mixture of glucose and fructose. Mixing and agglomeration were carried out in a fluid bed agglomerator. The analysis of volatile compounds was carried out using a gas chromatograph coupled with mass spectrometer, and 1,2-dichlorobenzene was used as an internal standard. The analysis showed the presence of over 70 various chemical compounds. Such volatile compounds as acetic acid, 2,3-butanediol, nonanal, and pentanoic acid, were found in almost all tested products. The highest content of acetic acid was determined in cocoa powder. In the case of the investigated cocoa beverages, the raw material composition and agglomeration affected their volatile compounds content. The analyses demonstrated a reduction in the content of volatile compounds caused by agglomeration.

[Phototoxic reaction due to solar radiation exposure in a psoriatic patient treated with PUVA therapy]. / Reakcja fototoksyczna po ekspozycji na promieniowanie sloneczne u pacjentki leczonej metoda PUVA z powodu luszczycy.

A phototoxic reaction may be induced by additional exposure to solar radiation during photochemotherapy (psoralen, ultra-violet A - PUVA treatment). A woman was admitted to Dermatology and Venereology Clinic in Lódz as an emergency case due to extensive erythematous-vesicular lesions on the skin of the lower limbs, accompanied by pain, itching and burning of the skin. The interview found that the patient was undergoing PUVA phototherapy for psoriatic lesions, with hypertension and nicotine dependence. Physical examination revealed large blisters, filled with serum and congestive erythematous lesions located on the lateral surfaces of the thighs and backs of the feet, as well as marked swelling of the lower limbs. Also, discs coated with thin scales were found on the upper and lower limbs and on the trunk. The entire body was intensely tanned. The patient was diagnosed with acute phototoxic reaction and general corticosteroids, antihistamine drugs, an antibiotic, antihypertensive drugs and topical treatment were introduced. Immunological tests were performed during the first days of hospitalization following the emergence of new blisters. Negative results ruled out bullous pemphigoid and pemphigus. Gradual clinical improvement was observed. To avoid the occurrence of acute phototoxicity during phototherapy, patients require education about the need to avoid UV exposure and to use photoprotection, when receiving UV-sensitizing treatment. Med Pr. 2019;70(6):763-8.

The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples.

Osmotic dehydration (OD) of apples caused a reduction of normalized water content (NWC) and an increase of normalized solids gain (NSG), independently of the kind of osmotic solution. The use of 22°Brix osmotic solutions with the addition of fruit concentrates or bilberry extract resulted in only slight reduction in the NWC in the samples, i.e. by about 15 and 20%, respectively after 6 and 24 h, against a value up to 80% in case of 65°Brix use. Similarly, larger NSG was achieved at higher solution concentrations, but the differences were smaller. In the case of the use of 80% bilberry press cake extract the NSG was very low but NWC was relatively high. Such a low concentration of slightly concentrated fruit juices is not effective for dehydration of apples, but it may be sufficient to enrich the fruit with the desired colorants. This higher concentration of osmotic solution and a larger addition, especially of the concentrate of chokeberry juice, significantly affected the color changes of dehydrated apples. The apple dehydrated in mixture of 65°Brix sucrose and 15% chokeberry juice concentrate solution exhibited the highest sensory parameters. The addition of berry fruit juices and extract was able to improve the apple sensory quality after 24 h OD in comparison with sucrose solution. Ethanol extract was a good osmotic agent, but not accepted due to taste and overall quality. However, the addition of the extract can be successfully used in conjunction with a sugar solution.

Extraction of Triterpenic Acids and Phytosterols from Apple Pomace with Supercritical Carbon Dioxide: Impact of Process Parameters, Modelling of Kinetics, and Scaling-Up Study.

Apple pomace, a byproduct of juice production, is a rich source of bioactive compounds and nutrients. Supercritical fluid extraction was proposed as a method for a fast and selective extraction of hydrophobic compounds with a pharmaceutical potential from this matrix. Chromatographic analysis showed that the pomace contained significant amounts of such substances, the most abundant of them were ursolic acid, oleanolic acid, and ß-sitosterol. The solubility was chosen as a primary factor for a selection of the extraction conditions; the best results were acquired for a temperature of 80 °C and a pressure of 30 MPa. The equation proposed by Chrastil was applied for the description of the impact of the process parameters on the solubility of the analytes; the obtained values of coefficients of determination were satisfactory, despite the fact that the equation was developed for binary systems. The extraction curves obtained during the experiments were used for the description of the process kinetics using the Broken plus Intact Cell model. The impact of the temperature, pressure, and flow rate of carbon dioxide on the mass transfer phenomena was investigated. The data obtained allowed the prediction of the extraction curve for the process conducted on the larger scale.

Dried strawberries as a high nutritional value fruit snack.

The purpose of this study was to determine the possibility of using a chokeberry juice concentrate as a component of osmotic solution and convection-microwave-vacuum drying applying to obtain dried pro-health-promoting strawberries. The research material was Honeoye strawberries, which were dehydrated in sucrose and sucrose with chokeberry juice concentrate addition, and then subjected to microwave-convection-vacuum or freeze-drying. Analyses were conducted to determine the influence of the applied processes on vitamin C content, total polyphenols, antioxidant activity, and sensory properties in dried fruit. Study results confirmed the possibility of using a chokeberry juice concentrate as a component of the osmotic solution, especially with regard to polyphenolics content and antioxidant activity. In addition, convection-microwave-vacuum drying was shown to be a promising technology for the production of dried strawberries, with high pro-health potential and acceptable sensory qualities.

Efficiency of Osmotic Dehydration of Apples in Polyols Solutions.

The present study aimed to evaluate the influence of selected compounds from the polyol group, as well as other saccharides, on the osmotic dehydration process of apples. The following alternative solutions were examined: erythritol, xylitol, maltitol, inulin and oligofructose. Efficiency of the osmotic dehydration process was evaluated based on the kinetics of the process, and through comparison of the results obtained during the application of a sucrose solution. This innovative research utilizes alternative solutions in osmotic pretreatment, which until now, have not been commonly used in fruit processing by researchers worldwide. Results indicate that erythritol and xylitol show stronger or similar efficiency to sucrose; however, the use of inulin, as well as oligofructose, was not satisfactory due to the insufficient, small osmotic driving forces of the process, and the low values of mass transfer parameters.