Honey contains a wide range of inorganic substances. Their content can be influenced, i.e.
View Article and Find Full Text PDFCoffee ranks as the second most consumed beverage globally, and its popularity is associated with the growing accumulation of spent coffee grounds (SCG), a by-product that, if not managed properly, constitutes a serious ecological problem. Analyses of SCG have repeatedly shown that they are a source of substances with antioxidant and antimicrobial properties. In this study, we assessed SCG as a substrate for the production of edible/biodegradable films.
View Article and Find Full Text PDFThis study aimed to point out the possible use of oak leaves () in the production of fermented alcoholic beverages. Parameters such as antioxidant capacity, total phenolic content, phenolics and sugars were determined using spectrophotometric and chromatographic methods. pH values were also determined, and in the final product with a fermentation length of 85 days, the alcohol content was determined and sensory analysis performed.
View Article and Find Full Text PDFThis study investigates the effects of incorporating ZnO, TiO2, and colloidal Ag nanoparticles on the antioxidant, antimicrobial, and physical properties of biodegradable chitosan films. The research focuses on addressing the growing demand for sustainable packaging solutions that offer efficient food preservation while mitigating environmental concerns. In this investigation, the physical properties including thickness, water content, solubility, swelling degree, tensile strength, and elasticity of the chitosan films were examined.
View Article and Find Full Text PDFEdible packaging has been a topic of much discussion during recent years, mainly due to its lower environmental impact. This study aimed to investigate the properties of an edible packaging made from a combination of carrageenan, orange essential oil (OEO), and trehalose (Tre) under different humidity conditions. The films were analyzed based on their water content, solubility, and textural properties, such as strength and breaking strain.
View Article and Find Full Text PDFBackground: Following petroleum, coffee ranks as the second most extensively exchanged commodity worldwide. The definition of spent coffee ground (SCG) can be outlined as the waste generated after consuming coffee. The aims of the study are to produce edible/biodegradable packaging with the addition of spent coffee grounds (SCG) oil and to investigate how this fortification can affect chemical, textural, and solubility properties of experimentally produced films.
View Article and Find Full Text PDFThe aim of the research was to observe consumer perceptions of 3D food printing and to highlight possible applications of this production. The questionnaire survey took place in the Czech Republic and was attended by 1156 respondents. The questionnaire was divided into six sections: (1) Socio-Demographic Data; (2) 3D Common Printing Awareness; (3) 3D Food Printing Awareness; (4) 3D Food Printing, Worries and Understanding; (5) Application; (6) Investments.
View Article and Find Full Text PDFSulfur is a vital element that all living things require, being a component of proteins and other bio-organic substances. The various kinds and varieties of microbes in nature allow for the transformation of this element. It also should be emphasized that volatile sulfur compounds are typically present in food in trace amounts.
View Article and Find Full Text PDFFor the development of functional edible packaging that will not lead to rejection by the consumer, it is needed to analyze the interactions between ingredients in the packaging matrix. The aim of this study was to develop edible chitosan-based coatings that have been enriched with red grape extracts, zinc, silver, and titanium nanoparticles. The organoleptic properties of the produced edible packaging were described by quantitative descriptive analysis and consumer acceptability was verified by hedonic analysis.
View Article and Find Full Text PDFThe main aim of the study was to prepare the edible films based on carrageenan/chitosan and incorporate them into the following matrices: the natural extracts of , , and . The films were characterized by TPC (total polyphenols content), antioxidant activity, and textural properties. Experimentally produced films were added in the packaging of freshly cut apple pieces, and the apple pieces were dipped into the films produced from carrageenan and chitosan.
View Article and Find Full Text PDFMelissopalynology is an important analytical method to identify botanical origin of honey. Pollen grain recognition is commonly performed by visual inspection by a trained person. An alternative method for visual inspection is automated pollen analysis based on the image analysis technique.
View Article and Find Full Text PDFStudies dealing with the development of edible/biodegradable packaging have been gaining popularity since these commodities are marked as being ecofriendly, especially when byproducts are incorporated. Consequently, this study aimed at the development of chitosan-based coatings with plant byproducts. Their sensory properties, colour attributes, occurrence of cracks in microstructure and biodegradability were analysed.
View Article and Find Full Text PDFPlastics are mixtures of organic polymers that play a major role in environmental contamination worldwide. One way to reduce the waste arising from the use of plastics, especially disposable ones, can be to produce environmentally friendly cutlery. The aim of the work was the production of biodegradable spoons and evaluation of their texture, antioxidant activities and total polyphenols content.
View Article and Find Full Text PDFDuring the last decade, the popularity of hemp products has been rising rapidly. Products containing cannabidiol (CBD) are of predominant interest. Traditional hemp products are frequently enriched by CBD due to their potential therapeutic effects.
View Article and Find Full Text PDFCarrageenan is a polysaccharide that is widely used in the food industry. Due to its water holding capacity, there is a higher risk of adulteration for economic reasons related to it. A verifiable method for detecting carrageenan is still missing in the food inspection sector.
View Article and Find Full Text PDFThe research aim was to use orange essential oil and trehalose in a carrageenan matrix to form edible packaging. The edible packaging experimentally produced by casting from an aqueous solution were evaluated by the following analysis: UV-Vis spectrum, transparency value, transmittance, attenuated total reflectance Fourier-Transform spectroscopy (FTIR), scanning electron microscopy (SEM) and antimicrobial activity. The obtained results showed that the combination of orange essential oil with trehalose decreases the transmittance value in the UV and Vis regions (up to 0.
View Article and Find Full Text PDFTo increase production efficiency of meat products, milk protein additives are often used. Despite a number of advantages, use of dairy ingredients involves a certain risk, namely the allergenic potential of milk proteins. A number of methods have been developed to detect milk-origin raw materials in foodstuffs, including immunological reference methods.
View Article and Find Full Text PDFThis systematic review aimed to collect data and analyze the possible use of grape pomace, a winemaking industry byproduct, in the production of fortified foods. The English articles found in Web of Science, Scopus, and Google Scholar, from January 2006 until May 2020, were used for the conduction of overview tables and meta-analysis. The systematic review emphasized the two main issues concerning grape pomace application to other food products: (i) grape pomace contains high amounts of health promoting compounds; and (ii) the use of grape pomace is influencing the waste management.
View Article and Find Full Text PDFThe aim of the research was to verify the necessity of secondary fixation with osmium tetroxide in various types of meat products and evaluation of structural changes of products using different fixation procedures. The material for the study consisted of 11 types of meat products that were analyzed using a scanning electron microscope (SEM) with two different methods of chemical fixation. The first method included the usual processing of biological samples: glutaraldehyde primary fixation, the use of a buffer, secondary fixation by osmium tetroxide (OsO), buffer, and dehydration using ethanol of increasing concentrations.
View Article and Find Full Text PDFThe aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE). The experimentally produced edible films also contained different carrageenans (ι- and κ-carrageenan). The κ- and ι-carrageenan, glycerol and the different addition of LE (5%, 10%, 20%) were used as ingredients for forming films.
View Article and Find Full Text PDFThe aim of the study was to analytically evaluate quantum dots in immunohistofluorescence (IHF-QD) microscopic imaging as detectors of food allergens-peanut and wheat. The experiment was designed as two in silico experiments or simulations: (a) models of pastry samples were prepared with the addition of allergenic components (peanut and wheat protein components) and without the addition of allergenic components, and (b) positive and negative commercial samples underwent food allergen detection. The samples from both simulations were tested by the ELISA and IHF-QD microscopic methods.
View Article and Find Full Text PDFBackground: Several raw materials and additives are used in meat production. In terms of origin, proteins which are the closest related to meat are derived from slaughtered carcasses. The aim of the work was to assess the effect of their addition on the microstructure, texture and colour of frankfurter-type meat products.
View Article and Find Full Text PDFUnlabelled: This research aimed to evaluate the impact of different salts on dough rheology parameters and gas cell development during dough preparation. Three types of salts in four concentrations each were used in dough preparation and following analyses were conducted: sodium content, salt structure analysis, dough hardness, dough stickiness and dough image analysis. The research showed how significantly (p < .
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