 |
 |
What can we do to improve the peer review system? – A short survey of Food Technology and Biotechnology peer reviewers' experience
Iva Grabarić Andonovski*
, Zrinka Pongrac Habdija and Vladimir Mrša
Food Technology and Biotechnology journal, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| *Corresponding author: | +38514605179 | |
| |
|
https://doi.org/10.17113/ftb.57.04.19.6269 | Supplement |
White Hop Shoot Production in Slovenia: Total Phenolic, Microelement and Pesticide Residue Content in Five Commercial Cultivars
Mateja Vidmar1, Veronika Abram1, Barbara Čeh2, Lea Demšar1 and Nataša Poklar Ulrih1*
1Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia
2Slovenian Institute of Hop Research and Brewing, Cesta Žalskega tabora 2, SI-3310 Žalec, Slovenia
Article history:
Received: 1 March 2019
Accepted: 22 October 2019
Key words:
white hop shoots, hop cultivars, phenolics, antioxidant potential, microelements, active ingredients of pesticides
Summary:
Harvesting of white hop shoots might be justified if they can be shown to be beneficial to human health. The aim of the present study is to determine the effects of hop cultivars and year of production on total phenolics, antioxidant potential, microelements and pesticide residues. Biomass per plant was highly variable among the cultivars (3.1-7.1 g dry mass per plant) and depended on hop cultivar and year (2009-2011). Total phenolics as chlorogenic acid equivalents (CAE) on dry mass basis varied from 0.60 to 1.80 mg/g, and showed significant effects across hop cultivar and year. The radical scavenging activities of the samples collected in years 2010-2012 ranged from 11 to 19 μg CAE. Ferric reducing activity was <0.01, with significantly different effects across hop cultivars (pC≤0.05) and year (py≤0.05) observed only in 2012. Traces of microelements and potentially active compounds from the use of pesticides in white hop shoots of Humulus lupulus ‘Dana’ were analysed. The content of zinc in the hop shoots on dry mass basis was very low (4 mg/kg), and it was below the limit of detection in the soil. The content of copper in the hop shoots was also very low (2.3 mg/kg), while in the soil it was below the critical emission (100 vs 300 mg/kg, respectively). All 182 active ingredients from the residues of the previously used pesticides were below the limits of detection. It can be concluded that these white hop shoots are better antioxidants than hop cones and hop leaves, and that they do not contain any pesticide residues.
*Corresponding author: 
+38613203778
+38612566296
| |
|
https://doi.org/10.17113/ftb.57.04.19.6369 |
Aronia Berry Processing by Spray Drying: From Byproduct to High Quality Functional Powder
Senka Vidović1*, Milica Ramić1, Rita Ambrus2, Jelena Vladić1, Piroska Szabó-Révész2 and Aleksandra Gavarić1
1Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
2Department of Pharmaceutical Technology, Eotvos 6, University of Szeged, 6720 Szeged, Hungary
Article history:
Received: 10 May 2019
Accepted: 17 December 2019
Key words:
aronia, byproduct, ultrasound assisted extraction, spray drying, powder
Summary:
The main aim of this study is to analyze the solid-liquid extraction followed by spray drying as a technological pathway for utilization of aronia fruit dust, a byproduct of filter tea factory. In the current study, ultrasound-assisted extraction was applied for the production of aronia liquid feed and maltodextrin was used as a carrier and encapsulating agent. In spray drying, the influence of inlet temperature and maltodextrin type and mass fraction on process efficiency and powder properties were observed. The physical and chemical properties of the obtained powders were characterized. It was determined that the powder produced using inlet temperature 140 °C and 40 % maltodextrin with dextrose equivalent (DE) 19.7 had the most desirable characteristics. It was observed that the increase in maltodextrin mass fraction decreases the powder moisture content, hygroscopicity and the content of bioactive compounds, but increases water solubility index and particle size. The increase in dextrose equivalent of maltodextrin increases the powder hygroscopicity and water solubility index, while the increase of inlet temperature causes a decrease in moisture content of aronia powders.
*Corresponding author: +381 21 485 3731
| |
|
https://doi.org/10.17113/ftb.57.04.19.6460 |
Valorisation of Whey and Buttermilk for Production of Functional Beverages – An Overview of Current Possibilities
Irena Barukčić, Katarina Lisak Jakopović* and Rajka Božanić
University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory of Technology of Milk and Milk Products, Pierottijeva 6, 10000 Zagreb, Croatia
Article history:
Received: 23 July 2019
Accepted: 5 December 2019
Key words:
whey, buttermilk, beverages, bioactive peptides, milk fat globule membrane (MFGM)
Summary:
Whey and buttermilk are the main by-products of the dairy industry, both having excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule membrane (MFGM). MFGM contains bioactive compounds with positive health effects like antitumour or cholesterol-lowering impact. Whey proteins are found in whey and are a source of bioactive peptides acting positively on coronary, gastrointestinal, immune and nervous systems. Yet, buttermilk and whey are insufficiently utilized in functional food production. Various technological solutions have been studied in order to increase the production of foods based on whey and/or buttermilk whereby the production of beverages appear to be most acceptable from the economic and technological point of view. Thus, the aim of this paper is to give an overview of current knowledge about the possibilities of creating whey and/or buttermilk beverages.
*Corresponding author: +38514605039