Nigella sativa oil: A promising prospective antifungal agent in the manufacture of low-salt soft cheese

The current work studied the in-vivo antifungal activity of Nigella sativa oil (NSO) in ultrafiltered low-salt soft cheese as a proposed replacement for the synthetic preservatives which become unacceptable by consumers. Four different concentrations of NSO were examined during the manufacture of the cheese (0.3, 0.5, 1, and 3 % w/w). The effect of NSO supplementation was examined in 3 parallel lines; a ninepoint hedonic scale was used in the sensorial evaluation of soft cheese free of the fungal inoculum, the physicochemical properties of soft cheese were determined during storage as well as anti-fungal effects of different concentrations of NSO on inoculated cheese with different species of fungi: Candida albicans (104 cfu/ml) and Aspergillus parasiticus (102 cfu/ml) before coagulation. The Nigella sativa oil expressed an antifungal activity by using different levels of NSO which significantly reduced and inhibited the growth of the fungal counts (1.4 log cfu/g for Candida albicans and 2.30 log cfu/g for Aspergillus parasiticus) started from 0.5% concentration of NSO on the 14th day of the storage. In addition, it exhibited different physicochemical properties of soft cheese depending on the level of used NSO. However, the Sensory evaluation of cheese samples revealed the acceptance of soft cheese samples with 0.3% and 0.5% of NSO.

Comparison of the Chemical and Sensorial Evaluation of Dark Chocolate Bars

As it mimics olfactory perception, headspace analysis is frequently used for examination of products like chocolate, in which aroma is a key feature. Chemical analysis by itself, however, only provides half the picture, as final consumer’s perception cannot be compared to that of a Gas Chromatography-Mass Spectrometry (GC-MS) port, but rather to a panel test assessment. The aim of the present study was the evaluation of combined chemical (by means of headspace solid-phase microextraction and GC-MS) and panel test data (by means of a sensory evaluation operated by 6 untrained panelists) obtained for 24 dark chocolate bars to assess whether these can discriminate between bars from different brands belonging to different commercial segments (hard discount, HD; supermarket, SM; organic bars, BIO). In all samples, with the only exception of one supermarket bar (in which esters exhibited the highest relative abundance), pyrazines were detected as the most abundant chemical class (HD: 56.3–74.2%; BIO: 52.0–76.4%; SM: 31.2–88.9%). Non-terpene alcohols, aldehydes, and esters followed as quantitatively relevant groups of compounds. The obtained data was then subjected to hierarchical cluster (HCA) and principal component (PCA) analysis. The statistical distribution of samples obtained for the chemical data did not match that obtained with panelists’ sensorial data. Moreover, although an overall ability of grouping samples of the same commercial origin was evidenced for hard discount and supermarket bars, no sharp grouping was possible.

Studi Fermentasi Biji Kopi Menggunakan Enzim Proteolitik

Wet fermentation by added proteolytic enzyme can be used for upgrade the taste of coffee. The enzyme was obtained from plant because of ease to get and fulfill the term of Indonesia’s constitution about halal product assurance. This study used two types of proteolytic enzyme; bromelain and zingibain that originated from pineapple and ginger, respectively. Coffee beans were fermented with weight ratio 1:4 and 3:4 (enzyme’s source: coffee beans), and compared with a non-adding control and commercial coffee. Samples were collected after 1, 2 and 3 days. Roasted beans were physical and chemical evaluated according to Indonesia National Standard (SNI-01-3542-2004). Also, the sensorial evaluation of the roasted coffee beans was determined by organoleptic test. Physical and chemical evaluation consist of water content, ash content, coffee extract, ash alkalinity and caffeine content. Sensorial evaluation includes color, aroma and flavor.

Study of Postharvest Quality and Antioxidant Capacity of Freshly Cut Amaranth after Blue LED Light Treatment

Freshly cut vegetables are susceptible to microbial contamination and oxidation during handling and storage. Hence, light-emitting diode technology can effectively inhibit microbial growth and improve antioxidant enzyme activity. In this paper, the freshly cut amaranth was treated with different intensities of blue light-emitting diode (LED460nm) over 12 days. Chlorophyll content, ascorbic acid content, antioxidant capacity, antioxidant enzymes activity, the changes in microbial count, and sensorial evaluation were measured to analyze the effects of LED treatment on the amaranth. Blue LED460nm light irradiation improved the vital signs of the samples and extended the shelf life by 2–3 days. The AsA–GSH cycle was effectively activated with the irradiation of 30 μmol/(m2·s) blue LED460nm light. According to the results, the LED460nm light could retard the growth of colonies and the main spoilage bacteria, Pseudomonas aeruginosa, of freshly cut amaranth.

Elaboration of carbonated beverages with sucralose from eggplant

The eggplant (Solanum melongena L.) it is edible fruit plant, rich in vitamins, minerals and phenolic compounds, so its consumption brings health benefits. The objective of this work was to evaluate the quality nutritional, sensory and hygiene assessment of the beverage based on eggplant juice with CO2 injection. This study had four treatments; Treatment T0 Eggplant juice (330 mL), T1 Eggplant juice (330 mL) + CO2 (1,94 g) T2 Eggplant juice (330 mL) + CO2 (1,94 g) + Benzoate (1 g), T3 Eggplant juice (330 mL) + CO2 (1,94 g) + Sucralose (1 g). Evaluations were carried out at 24 hours, 30 and 60 days of storage (0°C and 95% RH) and, at each of these moments, the acidity content, pH, reducing sugars, soluble solids and Vitamin C were determined. Sensorial evaluation measure were; color, flavor, texture, aroma and also acceptability and appearance. In regards to microbiological analysis, total coliforms were measured at 24 hours after the beverage was made. There was significant difference in the results of appearances between beverages elaborated with treatments T3 in relation with T0, T1 and T2 at 24 hours and 30 days of storage. Because of beverage with treatment T3 had got better acceptability by the panelists, mainly at 30 days of storage. Therefore, beverages elaborated with treatments T0 at 24 hours and 30 days of storage had lower appearance and acceptability. The vitamin C content showed a 25 mg (23 mg standard) in the beverages elaborated with treatments T3. The pasteurization process allowed the absence of total coliform in the beverages elaborated and also the good manufacture practices obtained an innocuous product to be consume.

Characteristics of dew honey from Ukraine

The subject of research – dew honey is highly valued in the food industry, and the authentication of its origin, in particular the differentiation from blossom honey, the assessment of its safety and quality requires the use of adequate parameters. In this context, sensorial indicators are the primary attributes available for use by ordinary consumers. The said indicators, together with melissopalynological analysis, are the indicators of the botanical and geographical origin of honey. Physical and chemical parameters supplement the information on the characteristics of the localization of the samples, as well as assess their safety and quality. The purpose of the study was to determine the differences between the pollen spectrum, sensorial, physical and chemical parameters of Ukrainian dew honey of different regional origin. Methodology. To achieve this goal, the sensorial, physical and chemical characteristics, as well as pollen profile of 8 samples of dew honey were analyzed. The results of the study. For most of the criteria for assessing the physical and chemical parameters obtained during the study, the data can be considered as being within the ranges of parameters values established within the national regulatory framework for safety and quality of honey – DSTU 4497:2005 ‘Natural honey. Specifications’ and the Order of the Ministry of Agrarian Policy and Food of Ukraine of June 19, 2019 № 330. However, all samples did not meet national criteria for the electrical conductivity and more than a half of all samples did not meet national criteria for the mass fraction of glucose, fructose, and sucrose. The spectrum of pollen showed the presence of high content of spores of fungi, yeast, and green algae, the content and ratio of those differed due to the geographical origin of honey samples. The sensorial evaluation was performed for color, taste, aroma, consistency and crystallization, the presence of fermentation signs. The tendency to crystallize was detected in half of the honey samples, all samples were characterized by a brown range of different tinges, the smell and taste of each sample had a unique bouquet determined by the origin of honey. In one sample of honey with the high yeast content, the initial stages of fermentation were observed, which were accompanied by the presence of vinegar odor. The results obtained in this study indicate satisfactory quality, acceptable freshness, as well as the authenticity of each individual sample of honey. The special characteristics of dew honey differ from those of flower honey, therefore, it may be appropriate to revise the national regulatory framework to adjust the requirements for assessing honey safety and quality. Scope of research results is to apply the obtained results for further authentication of dew honeys for further study of their properties and wide application in the field of nutrition.

Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer

This study aimed to determine the effect of ultrasonication (US) and vacuum impregnation (VI) pretreatment techniques applied for the improvement of tenderness on the quality of beef ( Longissimus dorsi) traditionally marinated (TM) in onion juice by immersion. TM conditions were 1:5 meat to marinade ratio, final NaCl concentration of 9% (w/v), 4.3 °C and 24 h. US and VI pretreatments significantly ( P < 0.05) improved the marinade uptake, but did not alter the lightness (L*) values of beef samples compared to TM. US for 60 min and VI for 40 min pretreatments reduced the hardness of beef by 28.25 and 21.62%, respectively, compared to TM. US and VI pretreatments significantly ( P < 0.05) reduced tyramine levels of uncooked and marinated beef samples. Marination in onion juice was found to reduce the lipid oxidation level of beef and increase the general liking score in the sensorial evaluation. Onion juice can be used as a natural marinade for the traditional marination of beef with the help of ultrasonication and vacuum impregnation pretreatments.

Development and characterization of healthy gummy jellies containing natural fruits

The reduction of sugar and the addition of healthier ingredients in gummy jellies brings some improved health characteristics to a product that usually is devoid of nutrition. Therefore, the aim of this study is to develop gummy jellies using natural ingredients, without added sugars or additives, in two varieties: one including orange juice and slightly sweetened with honey (ORH) and the other including puree made from a mixture of berries (BEM). These were submitted to physicochemical, microbiological, and sensorial analyses. Results of microbiological analyses showed that both gummies were suitable for consumption accordingly to EU legislation. The physicochemical analyses allowed making a nutritional evaluation, so that ORH and BEM presented 73.8 kcal/100 g and 39.8 kcal/100 g, respectively, five and nine times lower than similar commercial products. The contribution of macronutrients of ORH and BEM was as follows: 78.0 and 67% from carbohydrates, 21.7 and 33% from proteins, respectively. Regarding the potential functional properties, the antioxidant capacity was 50.4 ± 4.5 mg/L TE for ORH and 83.7 ± 7.6 mg/L for BEM. Sensorial evaluation showed that although the developed gummy jellies were slightly less appreciated than a commercial counterpart, still they were appreciated by members of a panel and particularly the ORH, which was rated with scores almost equal to those of the commercial sample. In addition, the developed gummies showed lower caloric values and higher antioxidant capacity than similar commercial candies. Overall, ORH and BEM gummy jellies could represent an opportunity to provide consumers with a healthier alternative to the common jelly candies available in the market.