Czech Journal of Food Sciences - In Press
Cahuiche (Vaccinium leucanthum Schltdl) a berry with antioxidant, antihypertensive and antibacterial potentialOriginal Paper
JAVIER CASTRO ROSAS, CARLOS ALBERTO GÓMEZ ALDAPA, EDNA ZARANNE MARTINEZ RAMIREZ, NETZAHUALCOYOL CALCÁNEO MARTÍNEZ, REYNA NALLELY FALFAN CORTES
The aim of this research was to quantify the bioactive compounds; antioxidant, antibacterial, and antihypertensive capability of different cahuiche (Vaccinium leucanthum Schltdl.) extracts in vitro. Aqueous, ethanolic, and methanolic extracts were obtained from cahuiche berries (Vaccinium leucanthum Schltdl.). Total phenols, flavonoids (quercetin and catechin), and anthocyanins were quantified along with ABTS and DPPH antioxidant activity, antibacterial activity, and antihypertensive potential, using ACE inhibitor activity (%) in vitro. Methanolic extract showed the highest total phenols (1187.88 ± 87.48 mg GAE), catechin (372.17 ± 35.23 mg CE), anthocyanins (578.89 ± 38.5 mg C3GE), ABTS (98.26 ± 0.00 %) and DPPH (44.06 ± 3.95 %) antioxidant activity, and ACE inhibitor activity of 80.20 ± 2.46 %. All extracts presented antibacterial activity against Staphylococcus aureus (ATCC 25923) and Listeria monocytogenes (ATCC 19115) with inhibitor zones of > 11 and 13 mm, respectively. Cahuiche berries (Vaccinium leucanthum Schltdl.) are potentially an ideal food or functional ingredient due to their biological activities as natural antihypertensive and antibacterial agent, and high bioactive compound contents.
Amino acid and fatty acid profiles in raw and cooked swamp buffalo meat (Bubalus bubalis)Original Paper
Thassawan Somchan, Sawitree Wongtangtintharn, Suthipong Uriyapongson
The purpose of this study was to assess the amino acid and fatty acid profiles of swamp buffalo meat (Bubalus bubalis) obtained from a local market. The extractable free amino acids and free fatty acids of raw and cooked loin (Longissimus lumborum: LL) and round (Semimembranosus: SM) buffalo meat were analyzed. These experiments were performed in a 2x2 factorial in RCBD and there were four treatments combinations, including raw-loin, cooked-loin, raw-round and cooked-round with five replications. The results revealed the amino acid composition for the raw-loin included leucine (4.51 mg/ 100 g sample) and isoleucine (4.56 mg/ 100 g sample), whereas methionine, aspartic acid and asparagine were the least common amino acids found in both raw and cooked swamp buffalo meat (0.002, 0.020 and 0.034 mg/100 g of the sample. The amino acid composition of the cooked meat decreased by 50 % as compared to raw meat. Swamp buffalo meat contains 10 fatty acids, including unsaturated fatty acids (SFAs)such as myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0) and docosanoic acid (C22:0); monounsaturated fatty acids (MUFAs) such as palmitoleic acid (C16:1, n-7) and oleic acid (C18:1); and polyunsaturated fatty acids (PUFAs) such as linoleic acid (C18:2, n-6), (ω6), gamma-linolenic acid (C18:3, n-6), (ω6), eicosatetraenoic acid (C20:5n-3), 5 (ω3) and docosahexaenoic acid (C22:4, n-6), (ω6). Stearic acid (C18:0) was the most abundant saturated fatty acids found in the lipid component of buffalo meat. Other medium- and long-chain saturated fatty acids (C14:0, C16:0, C22:0) contributed to around 3-4 % of the total fatty acid composition. The most abundant MUFAs and PUFAs were oleic acid (C18:1) and eicosapentaenoic acid (C20:5). The PUFA/ SFA ratio, total polyunsaturated fatty acids n-3, total polyunsaturated fatty 64 acids n-6, and n-6/n-3 ratios were not significantly different between raw and cooked buffalo meat.
Effect of lotus seed paste as a fat replacer on the quality attributes of pork pattiesOriginal Paper
Shirong Huang, Fenfen Chen, Min Tang, Shengnan Zhao, Dongfang Chen
The potential of lotus seed paste (LSP) as a fat substitute in pork patties was investigated. Pork patties were prepared by substituting varying levels of fat (0%, 20%, 40%, and 60%) with LSP. LSP addition increased moisture while reducing fat content. Compared to control, LSP-added pork patties had significantly higher thiobarbituric acid reactive substances, L* values and microbial counts (P < 0.05), but lower thawing, centrifugal, and cooking losses, and diameter reduction. Furthermore, LSP incorporation enhanced hardness, springness, chewiness and adhesiveness of the patties. Patties with 60% fat replacement by LSP has the highest b* value and cohesiveness, and the lowest a* value. Substituting 40% or more fat significantly improve the color, flavor, texture and overall acceptability of pork patties (P < 0.05).
RECENT INNOVATIONS AND NOVEL TECHNOLOGIES FOR THE UPCYCLING OF BIOACTIVE COMPOUNDS FROM FOOD WASTESReview
Aslıhan Tüğen, Özge Taştan Ülkü
This review highlighted the potential benefits, applications, and challenges of upcycling bioactive food ingredients by examining the processing methods of these ingredients. The role of reusing food waste in sustainable food production, the health benefits associated with it, and technological developments in the extraction of bioactive ingredients were evaluated. The research results reveal that upcycling bioactive food ingredients not only reduces food waste but also increases nutritional value, supports sustainability goals and creates economic opportunities in the food industry. This process enables the development of functional food ingredients, nutraceuticals (health-beneficial food supplements), and biodegradable packaging solutions. Advanced extraction techniques such as enzymatic hydrolysis, supercritical fluid extraction, and fermentation play a critical role in preserving and enhancing the bioactive properties. It has been determined that reusing food waste and by-products will provide significant advantages in terms of sustainable development in the food, pharmaceutical and nutraceutical industries. Various extraction and transformation techniques, particularly non-thermal methods, have been demonstrated to be effective in recovering biologically active components, thereby providing nutritional value and offering environmental and economic benefits. The integration of biotechnological applications, microbial fermentation, and innovative processing methods has the potential to utilize food waste in the production of functional foods, biomaterials, biofuels, and other value-added products. This potential is expanding with the development of renewable technologies. Eliminating safety concerns, optimizing extraction processes, and establishing global policies that support the recovery of food waste are seen as the most fundamental ways to make these sustainable solutions more effective and widespread. As new approaches emerge in research, it is believed that the reuse of food waste and thus achieving the zero-waste target will be facilitated by reducing the need for raw materials and increasing the added value in the food industry.
Synbiotic yogurt with Lactiplantibacillus plantarum and plant powder substratesOriginal Paper
Kristina Veselá, Milada Plocková, Eva Musilová, Blanka Vrchotová, ©árka Horáčková
Enrichment of yogurt with probiotic bacterial strains and prebiotic plant substrates has gained increasing interest among both consumers and food manufacturers. In this study, limited growth and fermentation activity of the commercial probiotic strain Lactiplantibacillus plantarum 299v was observed when cultured in ultra-high temperature milk (UHT). Electron microscopy revealed the strain's ability to adhere to the surface of prebiotically active plant particles, specifically quinoa, lucuma, and baobab powder. Supplementation of these plant substrates at a concentration of 1% (w/v) slightly enhanced the growth of L. plantarum 299v in UHT milk and improved its viability over a 28-day storage period at 5 ± 1 °C. Co-cultivation of L. plantarum 299v with the yogurt starter culture YC-381 (in a 1:0.5 ratio), along with the addition of 1% (w/v) of lucuma, quinoa, or baobab powders to UHT milk, was successfully achieved. These substrates positively influenced the stability of L. plantarum 299v during the 28-day storage and in the case of quinoa of Lactobacillus delbrueckii subsp. bulgaricus during 21-day storage at 5 ± 1 °C. Moreover, the addition of 1% (w/v) plant powders slightly stimulated the production of lactic and acetic acids in yogurt containing L. plantarum 299v.
Evaluation of differences in the quality of pork meat from Czech pig breeds based on nutritional value, energy value and amino acid scoreOriginal Paper
Svitlana Karvan, Pavel Nevrkla, Eva Weisbauerová, Jan Sečkář, Zdeněk Hadaą, Miroslav Rozkot, Drahomíra Čtvrtlíková Knitlová
The nutritional quality of meat from pigs of the indigenous Prestice Black-Pied Pig (PB) and the three-breed commercial hybrid of Large White X Landrace X Large Whitesireline (CH) was compared using the indicators: content of intramuscular fat, protein, saturated fatty acids (SFA) and essential amino acids (EAAs). The protein content and energy value of PB and CH meat were 20.12 and 22.56%, and 426.77 and 443.01 kJ·100g-1, respectively. The lowest fat content (1.33%) and SFA content (0.33%) were found in the meat of commercial hybrid pigs. Leucine and lysine were the most predominant EAAs detected. Valine and leucine are the limiting AAs in studied meat as a protein source for chidren of 0.5-2 years. The compositions of AAs in PB and CH pork fully meet the protein needs of children over 2 years of age and adults. The calculated amount of pork meat provides the required daily intake of AAs and ensures 5-8% energy for children and 8-11% energy for adults at moderate physical activity. In general, the meat of Prestice Black-Pied Pig and the commercial hybrid showed the high nutritional value and quality and can be recommended for consumption in the diet by children and adults.
Ultrasound-assisted Ionic Liquids Extraction of Carotenoids from Xinjiang Apricots and Evaluation of Their Antioxidant PotentialOriginal Paper
Xiaohui Sun, Wanhui Guo, Na Jiang, Shuangyu Cao, Lei Ma, ShengHong Liu
Xinjiang apricot is favored by consumers because of its distinctive aroma, high nutritive value, and abundant functional active substances. Carotenoids of apricot are efficient antioxidants that can protect the human body from free radical attack. However, the extraction, quantification, and antioxidant activity of carotenoids from Xinjiang apricots have not been reported. In this work, ultrasound-assisted ionic liquid (ILs) extraction and optimization of carotenoids from Xinjiang apricots and to evaluate their antioxidant potential. Based on Box–Behnken design (BBD), the best conditions were IL/ethanol (RIL/E) ratio of 1:2, solid-liquid ratio (RS/L) of 1:3, extraction time of 17 min and number of extractions of 3. The content of carotenoid extracted by ultrasonic-assisted [BMIM][BF4] IL was 32.98 ± 0.27 μg g-1 that of traditional extraction method was 25.05 ± 0.35 μg g-1. Moreover, ultrasonic-assisted ILs extraction technology can shorten the extraction time, simplify the extraction steps and increase the extraction amount. Meanwhile, in order to recovery and reuse ILs, ILs-ethanolic solution was frozen at temperatures lower than –80 °C, allowing the ILs precipitation and separation from the ethanol solution. Meantime, the antioxidant potential of five Xinjiang apricot varieties were evaluated by DPPH and ABTS assay in vitro and analyzed by UV–vis spectroscopy and Raman spectroscopy. The results showed Shushanggan apricot have the highest carotenoid content and the strongest antioxidant activity. In conclusion, this research further proves the advantage of ultrasonic-assisted ILs in carotenoid extraction and the potential to obtain valuable carotenoids from the apricot industries.
Ginger Essential Oil-Infused Pectin-Alginate Films for Extending Sliced Bread Shelf LifeOriginal Paper
Nguyen Hong Khoi Nguyen, Nam Quoc Tran, Thuan Huynh Dinh Nguyen, Quyen Phuong Huynh
This study examines composite films made from pectin and alginate, enhanced with ginger essential oil (GEO) at concentrations of 0, 0.5, 1, and 1.5% The films were analyzed for their structure, physical properties, antioxidant and antibacterial activities, and effectiveness in preserving sliced bread over 0, 2, 4, 6, and 8 days. The results presented that the addition of GEO improved the properties of pectin-alginate films. SEM images revealed an increase in essential oil distribution on the film surface with higher GEO concentrations, indicating good compatibility. Higher GEO concentrations enhanced the films' abilities to scavenge free radicals (DPPH and ABTS) and inhibit bacteria (Listeria monocytogenes and Escherichia coli). Furthermore, increasing GEO concentrations in the films helped maintain key quality attributes of sliced bread, such as moisture content, water activity, microbial counts, and firmness. Films with 1.0 and 1.5% GEO concentrations were the most effective in preserving bread, potentially inhibiting mold formation and maintaining sensory properties over the 8-day storage period. This study demonstrates that pectin-alginate films supplemented with GEO at concentrations of 1 and 1.5% are suitable for storing sliced bread.