https://doi.org/10.17113/ftb.58.01.20.6531

Supplement

Identification of Durum Wheat Cultivars and Their Tetraploid Relatives with Low Cadmium Content

Mehmet Tekin¹, Ahmet Cat², Sahriye Sönmez³and Taner Akar¹*

¹Akdeniz University, Faculty of Agriculture, Department of Field Crops, 07059 Antalya, Turkey

²Akdeniz University, Faculty of Agriculture, Department of Plant Protection, 07059 Antalya, Turkey

³Akdeniz University, Faculty of Agriculture, Department of Soil Science, 07059 Antalya, Turkey

Article history:

Received: 8 October 2019

Accepted: 29 March 2020

Key words:

durum wheat characterization, low Cd content, tetraploid wheat, marker-assisted breeding

Summary:

In this study, 71 durum wheat cultivars (Triticum durum Desf.), 22 emmer wheat (Triticumdicoccum L.) and 11 wild emmer (Triticum dicoccoides L.) genotypes were genetically characterizedto determine the alleles associated with high cadmium (Cd) content. After genotypiccharacterization, 14 cultivars selected among all genotypes with low and high Cd contentwere phenotyped by a pot experiment to verify the genotypic data. Identification of 32 durumwheat, one emmer wheat and four wild emmer genotypes showed that they have allelesassociated with high Cd content, while 68 genotypes of which 39 durum wheat, 21 emmerwheat and 7 wild emmer cultivars had alleles associated with low Cd content. Moreover, phenotypicdata obtained from pot experiment were similar to the molecular data. To sum up, themarker successfully classified durum wheat cultivars into either high or low accumulators andthese results can be safely used in breeding programs to improve new durum wheat cultivarswith alleles associated with low Cd content. Due to routine use of phosphorus fertilizers inagricultural areas and other anthropogenic factors related to Cd toxicity, new durum wheatcultivars with low Cd content should be urgently developed for safe production of macaronior other types of wheat products for human and animal consumption.

https://doi.org/10.17113/ftb.58.01.20.6429

Microencapsulation of Red Grape Juice by Freeze Drying and Application in Jelly Formulation

Liliana Mihalcea, Vasilica Barbu, Elena Enachi, Doina Georgeta Andronoiu, Gabriela Râpeanu, Maricica Stoica, Loredana Dumitrașcuand Nicoleta Stănciuc*

Integrated Center for Research, Expertise and Technological Transfer in Food Industry, Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galați, Romania

Article history:

Received: 26 June 2019

Accepted: 25 February 2020

Key words:

anthocyanin microencapsulation, freeze drying, whey protein isolate-chitosan matrix, grape juice, jelly, in vitro digestibility

Summary:

The aim of this work is to obtain new food products enriched with bioactive compoundsfrom concentrated grape juice microencapsulated by freeze drying using a wheyprotein isolate- chitosan system. The obtained powder showed an encapsulation efficiencyof (86.1±4.0) %, with an anthocyanin mass fraction (expressed as cyanidin-3-O-glucosideequivalent) of (1.4±0.2) mg/g, while the total polyphenolic (expressed as gallic acid equivalents)and flavonoid (expressed as catechin equivalents) mass fractions were (3.3±0.6) and(1.6±0.5) mg/g, respectively. The confocal laser microscopy revealed the presence of theflavonoid pigments wrapped inside the matrix, whereas the anthocyanins were groupedinto large and compact clusters. The microencapsulated powder was used for jelly formulation.The new food formulations have a satisfactory anthocyanin mass fraction rangingfrom (0.03±0.01) to (0.12±0.02) mg/g, while no significant differences were observed inflavonoid content. All the value-added jelly showed appreciable antioxidant activity. Thein vitro digestibility results confirm a slow release of anthocyanins from the food matricesduring simulated gastric digestion and a significant release of the bioactive compoundsinto the gut. The addition of microencapsulated powder caused a significant decrease infirmness, cohesiveness and springiness, leading to the destabilization of the gel structure,while reducing the attraction forces between the matrix components. The sensorial analysisindicated that the panellists preferred the sample with grape juice the most.

https://doi.org/10.17113/ftb.58.01.20.6461

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Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris

Borbála Oláhné Horváth*, Diána Nyitrainé Sárdy, Nikolett Kellnerand Ildikó Magyar

Szent István University Faculty of Horticultural Science Department of Oenology, Ménesi út 45, 1118 Budapest, Hungary

Article history:

Received: 25 July 2019

Accepted: 18 February 2020

Key words:

Starmerella bacillaris, Candida zemplinina, non-Saccharomyces yeast, high sugar concentration, metabolic footprint

Summary:

Starmerella bacillaris (synonym Candida zemplinina) is an important non-Saccharomycesyeast in winemaking with valuable oenological properties, accompanying Saccharomycesspecies in sweet wine fermentation, and has also been suggested for application ascombined starter culture in dry or sweet wines. In this study, the major metabolites andnitrogen utilization of these yeasts are evaluated in the musts with high or extremely highsugar concentration. The change in the metabolic footprint of Saccharomyces cerevisiae,Saccharomyces uvarum and Starmerella bacillaris strains was compared when they werepresent as pure cultures in chemically defined grape juice medium with 220 and 320 g/L ofsugar, to represent a fully matured and an overripe grape. Surprisingly, the extreme sugarconcentration did not result in a considerable change in the rate of sugar consumption;only a shift of the sugar consumption curves could be noticed for all species, especiallyfor Starmerella bacillaris. At the extreme sugar concentration, Starmerella bacillaris showedexcellent glycerol production, moderate nitrogen demand together with a noticeableproline utilisation. The change in the overall metabolite pattern of Starmerella bacillarisallowed clear discrimination from the change of the Saccharomyces species. In this experiment,the adequacy of this non-Saccharomyces yeast for co-fermentation in juices withhigh sugar concentration is highlighted. Moreover, the results suggest that Starmerellabacillaris has a more active adaptation mechanism to extremely high sugar concentration.

https://doi.org/10.17113/ftb.58.01.20.6395

HPLC Analysis of Phenolic Compounds and Flavonoids with Overlapping Peaks

Luke Mizzi¹*, Christina Chatzitzika¹, Ruben Gatt²and Vasilis Valdramidis¹

¹Department of Food Studies and Environmental Health, Faculty of Health Sciences, University of Malta, Triq il-Qroqq, Msida MSD 2080, Malta

²Metamaterials Unit, Faculty of Science, University of Malta, Triq il-Qroqq, Msida MSD 2080, Malta

Article history:

Received: 2 June 2019

Accepted: 17 February 2020

Key words:

HPLC analysis, UV-Vis absorbance, quantification of phenolic compounds and flavonoids, overlapping peaks

Summary:

The identification and quantification of phenolic compounds and flavonoids in variousnatural food products is typically conducted using HPLC analysis. Their analysis is particularlycomplex since most natural food products contain a large number of different phenoliccompounds, many of which have similar chemical characteristics such as polarity,which makes complete separation of all eluents extremely difficult. In this work we presentand validate a method for the quantitative determination of the concentration of twocompounds with similar retention times, i.e. they show overlapping peaks in a mixed solution.Two pairs of phenolic compounds were investigated: caffeic and vanillic acids and ferulicand p-coumaric acids. This technique takes advantage of the different absorbancesof the two phenolic compounds in the eluent at various wavelengths and can be used forthe quantitative determination of the concentration of these compounds even if they arenot separated in the HPLC column. The presented method could be used to interpret theresults of HPLC analysis of food products which possess a vast spectrum of phenolic compoundsand flavonoids.