A Review of Quantitative and Topical Analysis of Anthocyanins in Food.

Anthocyanins, a subclass of flavonoids known for their vibrant colors and health-promoting properties, are pivotal in the nutritional science and food industry. This review article delves into the analytical methodologies for anthocyanin detection and quantification in food matrices, comparing quantitative and topical techniques. Quantitative methods, including High-performance Liquid Chromatography (HPLC) and Mass Spectrometry (MS), offer precise quantification and profiling of individual anthocyanins but require sample destruction, limiting their use in continuous quality control.

Application of New Sources of Bioactive Substances ( L. and L.) in the Chosen Cookies Production.

Today, one of the most important challenges of ensuring the society's health is the prevention of civilization diseases. Most of them are associated with an imbalance between antioxidants and free radicals in the human body. Due to the need to increase the intake of antioxidants, opportunities are being studied to increase their consumption.

Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake.

Modified atmosphere packaging and active packaging were combined to prolong the shelf life and quality of the clean label, gluten-free (GF), yeast-leavened cakes enriched in oat fiber preparation. Star anise, cinnamon bark, and clove essential oils were used as emitters of active substances. The following concentrations of gases were chosen: 0% CO/100%/N (MAP), 60% CO/40% N (MAP), and approx.

Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology.

More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the technology for the creation of a muffin with β-glucan (BG) and pomegranate (PG), while establishing water share (WT), using the response surface methodology.

The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration.

The aim of the study was to investigate the changes in the activity of antioxidant enzymes, i.e., superoxide dismutase (SOD), glutathione peroxidase (GPx) and glutathione reductase (GR), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity in ostrich meat, as influenced by various packaging systems and storage time under refrigeration.

Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time.

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O/40% CO/20% N) and MAP2 (60% O/30% CO/10% N). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality.

The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation.

The demand for new gluten-free (GF) products is still very crucial issue in food industry. There is also a need for bioactive compounds and natural alternatives for food additives. For now, not only providing structure without gluten is major challenge, but also high sensory acceptance and nutritional value are on the top.

The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake.

The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat β-glucan as the thickening and structure-making agent instead of xanthan (control sample), due to its pro-health technological properties, in yeast-leavened gluten-free cake. Thus, high-in-β-glucan oat fibre powder was incorporated into cake formulations as 5, 10, 15 and 20% replacement of rice or corn flour.

Comparative analysis of the physical properties of o/w emulsions stabilised by cereal β-glucan and other stabilisers.

The oil-in-water emulsion system is very common in food production. The aim of this study was the evaluation of extracted (enzymatic treatment) cereal β-glucan as a stabiliser in comparison to other commonly used food additives. Oat (OBG) and barley (BBG) β-glucan were applied at concentrations of 1%, 2% and 4%; gum guar, xanthan gum, hydroxypropyl methylcellulose at 0.

Evaluation of WBSF, Color, Cooking Loss of Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time.

Near-infrared spectroscopy is a known technique for assessing the quality of compounds found in food products. However, it is still not widely used for predicting physical properties of meat using the online system. This study aims to assess the possibility of application of a NIR equipped with fiber optic system as an online measurement system to predict Warner⁻Bratzler shear force (WBSF) value, cooking loss (CL), and color of muscle, depending on aging time.

Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread.

In this study, some dietary fiber (DF) sources were investigated as fortifiers of wheat bread: oat (OB), flax (FB), and apple (AB). Adding oat and flax fibers to bread significantly changed the fatty acid profiles. OB was highest in oleic acid (33.

Beef Tenderness Improvement by Dietary Vitamin D Supplementation in the Last Stage of Fattening of Cattle.

Tenderness is the most important characteristic of meat, determining consumer approval. There are numerous methods of its improvement, although of diverse effectiveness. addition of vitamin D to the feed for a short period before slaughter (7-10 days) is one of the natural ways to enhance the tenderness.

Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement.

Overconsumption of sweets contributes to increasing obesity among children and adults. Functional food brings an opportunity to improve nutritional value of commonly eaten products, e.g.

The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls.

In response to the growing interest of modern society in functional food products, this study attempts to develop a bakery product with high dietary fibre content added in the form of an oat fibre powder. Oat fibre powder with particle sizes of 75 µm (OFP1) and 150 µm (OFP2) was used, substituting 4, 8, 12, 16 and 20% of the flour. The physical properties of the dough and the final bakery products were then measured.

Influence of 21days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus.

Changes of color, proportions of myoglobin forms, pH, Warner-Bratzler shear force (WBSF) of beef m. semimembranosus (SM) were examined during 21days of vacuum-aging. Significant changes in lightness, redness, yellowness, chroma, and hue angle (p≤0.