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Flavor is one of the most important, but also the least researched parameter of bread quality. Numerous volatile compounds that contribute to the flavor profile of bread are usually extracted by the headspace solid-phase microextraction (HS- SPME) method. The development of a reliable and sensitive HS-SPME method requires the selection and optimization of all key extraction parameters as well as performance of a validation procedure. The aim of this study was to optimize the temperature and time of HS-SPME of volatile flavor compounds of gluten-free bread and to validate an optimized HS-SPME/gas chromatography-mass spectrometry (GC-MS) method for their quantification. This study included 62 volatile flavor compounds from the chemical classes of aldehydes, ketones, alcohols, acids, esters, aromatic hydrocarbons, phenols, sulfur compounds, pyrazines, pyrroles, and furans. The determined optimal conditions for extraction with carboxen/divinylbenzene/polydimethylsiloxane fiber were temperature 60 °C and time 60 min. Calibration was performed using a standard addition method. Linearity and precision were achieved within the examined method range for all compounds analyzed, with correlation coefficients r ≥ 0.999. The relative SDs of the determined method repeatability and intermediate precision ranged from 0.3 to 18.9% and from 2.4 to 31.2%, respectively. The obtained limits of detection and quantification differed significantly among the analyzed compounds and ranged from 49.0 pg/kg to 94.5 μg/kg and 163 pg/kg to 315 μg/kg, respectively. Based on the obtained results, the proposed optimized method can be successfully applied for the quantification of all the analyzed bread volatile flavor compounds.

Acrolein is a toxic compound present in food. It can be formed by bacterial species isolated from sourdough or applied as sourdough starter cultures, such as Lactobacillus reuteri. To the best of our knowledge, the content of acrolein in sourdough bread has not yet been determined, neither has a method for its quantification in such a sample been published. The aim of this study was to develop and validate a simple method for determining acrolein in sourdough, batter, and bread by headspace solid-phase microextraction combined with gas chromatography–mass spectrometry. The selected conditions for acrolein extraction were temperature 40 °C and time 20 min. A significant effect of the matrix on acrolein signal was observed. Linearity and precision were achieved within the examined range for all evaluated matrices. The obtained limits of detection and quantification were 1.21 μg/kg of sample and 4.05 μg/kg of sample, respectively. The acrolein solution with the addition of 0.2% hydroquinone was stable for 48 h. The developed method was applied for the quantification of acrolein in gluten-free sourdough (with L. reuteri DSM 20016 or L. brevis DSM 20054 as a starter culture), and batter and bread with or without added sourdough. Acrolein was not detected in the samples prepared without L. reuteri DSM 20016. Acrolein content in bread prepared with L. reuteri DSM 20016 sourdough was 161 μg/kg, which is below the WHO provisional tolerable concentration, but its consumption would significantly contribute to the overall acrolein exposure.

Sedativi, kao veterinarsko-medicinski proizvodi koji se koriste na životinjama za proizvodnju hrane netom prije samog klanja životinje, predstavljaju potencijalni rizik za zdravlje potrošača zbog povećane mogućnosti zaostajanja njihovih rezidua u proizvodima životinjskog podrijetla. Upravo je zbog zaštite javnog zdravstva bitno provoditi redovitu kontrolu prehrambenih proizvoda, uz korištenje adekvatnih i pouzdanih analitičkih metoda s kojima bi se otkrila eventualna odstupanja od propisanih vrijednosti. Zaostajanje rezidua sedativa u organizmu tretiranih životinja ovisi o mnogo čimbenika, kao što su vrsta primijenjenog sedativa, vrsta životinje na kojoj se sedativ primjenjuje, početna primijenjena doza, kao i način i mjesto primjene, zdravstveno stanje životinje itd. Da bi se rezidue mogle transparentno određivati, bitno je uspostaviti ciljni organ ili tkivo za njihovo određivanje. Na temelju literaturnih podataka, bubreg se ispostavio kao najčešće korišten ciljni organ koji daje pravu sliku o količini prisutnih rezidua. Analitičke metode koje se koriste za određivanje rezidua sedativa mogu biti orijentacijske (imunološki testovi –ELISA) i potvrdne (kromatografske metode poput plinske, tankoslojne, tekućinske kromatografije/tekućinske kromatografije povezane s masenom spektrometrijom). Ipak, standard za njihovo određivanje je tekućinska kromatografija povezana s masenom spektrometrijom. Ova metoda je već poznata kao najpouzdanija metoda za određivanje rezidua raznih kontaminanata u biološkim uzorcima, ne samo sedativa. U današnje vrijeme sve više se koristi tekućinska kromatografija ultra visoke djelotvornosti (UHPLC, engl. Ultra High Performance Liquid Chromatohraphy) koja naspram uobičajene tekućinske kromatografije ima veću osjetljivost, preciznost i razlučivost. Stoga UHPLC-MS/MS metoda sa svojom visokom osjetljivošću i selektivnošću prednjači naspram drugih dostupnih metoda. U ovom radu bit će opisani neki od najčešće korištenih sedativa na životinjama za proizvodnju hrane, zajedno s načinima određivanja njihovih rezidua., Sedatives, as veterinary medicinal products used on food-producing animals just before slaughter, pose a potential risk to consumer health due to the increased possibility of the presence of their residues in products of animal origin. For public health protection purposes, the regular control of food products, using adequate and reliable analytical methods to detect possible deviations from the prescribed values, is of high importance. The lag of sedative residues in the body of treated animals depends on many factors, such as the type of sedative used, type of animal receiving the sedative, initial dose, method and place of administration, and animal’s overall health, etc. It is essential to establish the target organ or tissue for their determination. Based on the literature data, the kidney is the most commonly examined target organ, and gives a true picture of the amount of residue present. Analytical methods used to determine sedative residues can be screening (immunoassays - ELISA) or confirmatory (chromatography methods such as gas, thin layer, liquid chromatography/ liquid chromatography coupled with mass spectrometry). Nevertheless, the standard for their determination is liquid chromatography coupled with mass spectrometry. This method is the most reliable for determining residues of various contaminants in biological samples, not only sedatives. Nowadays, ultra high performance liquid chromatography (UHPLC) is increasingly used, thanks to its higher sensitivity, precision and resolution compared to conventional liquid chromatography. Therefore, the UHPLC-MS/MS method with its high sensitivity and selectivity outperforms other available methods. This paper describes some of the most commonly used sedatives in food-producing animals, and ways to determine their residues.

Gluten-free bread is often characterised by poor nutritional value and bioactive profile. Legume flours have potential for its enrichment, but the effect of sourdough fermentation of legume matrices on the phenolics and antioxidant capacity of bread is scarcely investigated. Thus, this study aimed was to determine the effect of partial replacement (25%) of wholemeal rice flour with yellow pea flour on phenolics and antioxidant capacity of gluten-free sourdough and bread. Sourdough was fermented with Lactobacillus reuteri DSM 20016, Lactobacillus fermentum DSM 20052 or Lactobacillus brevis DSM 20054. Free phenolic acids (protocatechuic, 4-hydroxybenzoic, vanillic and ferulic), lactic and acetic acid content was determined by HPLC, and free total phenolic content (TPC), DPPH and FRAP antioxidant capacity by spectrophotometric methods. After 16 h of fermentation, total titrable acidity of the sourdough ranged from 11.85 to 18.97 mL of 0.1 M sodium hydroxide, with lactic/acetic acid content of 2.65–9.41. Yellow pea flour addition substantially increased protocatechuic acid and 4-hydroxybenzoic acid content, but decreased the antioxidant capacity of unfermented dough and bread. Depending on the starter, the sourdough fermentation of pea-rice flour blend and its addition to bread increased the phenolic acid content, TPC and antioxidant capacity. Bread with yellow pea flour and L. brevis sourdough showed the highest improvement in phenolic acid content (40%), TPC (44%) and antioxidant capacity (30% DPPH, 50% FRAP) compared to bread without added sourdough. The study demonstrates the importance of using sourdough fermentation with a carefully selected starter when adding pea flour to gluten-free bread to ensure high antioxidant potential.

Human breast milk, infant formula, and follow-up milks were tested by a commercial electronic tongue (αAstree, Alpha MOS) with the aim to determine taste diversity, since it has been recently shown that infants exposed to different tastes early in life, develop different food preference at a later age. Human milk (36 samples) were obtained from 13 lactating women, while 12 samples of infant formula and 14 samples of follow-up milk were obtained from the Croatian market and opened prior to analysis. Human breast milk samples showed a much higher diversity than both infant formulae and follow-up milks. These results suggest that breast-fed infants are exposed to a broader sensory experience, while formula fed infants are exposed to less diverse taste. Future studies will probably answer how this influences later food choice, taste preferences, and consequently, risk of obesity and other chronic diseases.

This is a comprehensive study of the macronutrient, toxic and non-essential element concentrations in 22 meat, liver and meat products from the Croatian market. The highest mean content of Fe, Mn, Zn and Mo were measured in pork liver, while Ag, Co, Cu and V were highest in bovine liver. Pâtes contain the highest concentrations of Al, Ba, Cd, Ni and Se, while salami products had the highest As, Ca, Cr, K and Pb. Pork meat and pork canned products contained the highest Hg and Mg levels. Using the tolerable daily intake for Cu, Fe, and Zn, and minimal risk levels for Se to check for potential risk, higher exposure was found only in the case of P95 consumers for Fe in liver and Se in meat products. Also, P95 consumers face an exposure to risk since the concentrations of Cd and Co in liver and of Al and Cd in meat products exceeded the toxicological limits. Meat, liver and meat products can be considered safe for adult consumers based on the low contributions to toxicological limits for As, Ba, Cr, Hg, Ni and Pb.

Novel approach in food fortification by using natural deep eutectic solvent (NADES) was studied. Cocoa by-products were chosen as sustainable source of polyphenols and extracts were prepared following the green extraction principles by using NADES. Antioxidative and biological activities of prepared extracts rich in polyphenols were determined and they were used for fortification of chocolate milk. Furthermore, electronic tongue analysis combined with SIMCA multivariate data analysis was used for the first time, to evaluate the sensory acceptability of chocolate/cocoa drinks with addition of NADES extracts, which is after safety issues, surely one of the most important features for possible application of those extracts in food industry. Based on presented results it is evident that carefully selected NADES could be used for efficient extraction of polyphenols from cocoa by-products and that obtained NADES extracts could be used for fortification in food industry, without removal of extraction solvent, since they are proven safe and estimated as sensory acceptable.

Element concentrations were measured in multifloral honeys sampled from Central and Eastern Croatia. The mean levels of elements ranged from (μg/kg): Al 323–7228, Cu 103–1033, Cr 14.4–139, Fe 295–2336, Ni 122–523, Pb 9.65– 154, Zn 442–2025. In all samples, As and Cd content were below the LOD values. Significant differences in the concentrations of Al, Cr, Cu, Fe, Pb and Zn (p < 0.01) were found in honeys from different locations within regions and within locations of each region. Also, significant differences in total element contents between the two regions were determined for Cr and Cu (p < 0.01). No significant differences were observed in total Al, Fe, Pb and Zn levels between regions. The highest Al, Cr, Cu, Fe and Zn concentrations were measured in Central Croatia, while Ni and Pb in Eastern Croatia. The results confirm the decisive influence of collection location on the composition of toxic and trace elements in honey.

Razvoj biotehnologije u Hrvatskoj započeo je 1956. godine, osniva-njem jednog od prvih studija biotehnologije u Europi na Sveučilištu u Zagre-bu, na tadašnjem Tehnološkom fakultetu, a danas je to Prehrambeno-bioteh-nološki fakultet (PBF) Sveučilišta u Zagrebu. Osnivanje studija ostvareno je u suradnji s tvrtkom PLIVA koja je tada pokrenula biotehnološku (mikrobnu) proizvodnju antibiotika oksitetraciklina, i do danas je jedna od najvećih far-maceutskih kompanija u Hrvatskoj i jedna od vodećih u regiji Jugoistočne Europe. Prof. emer. Vera Johanides je na temeljima industrijske mikrobiolo- Godišnjak 2019. Akademije tehničkih znanosti Hrvatske 439 gije osmislila, organizirala i pokrenula prvi studij biotehnologije na ovim prostorima. Potpisnica je na osnivačkoj povelji Europske federacije za bio-tehnologiju i jedna je od prvih počasnih članova Akademije tehničkih znano-sti Hrvatske koja joj je postavila spomen obilježje u Domu HATZ-a 2011. godine i njenim imenom nazvala godišnju nagradu HATZ-a za mlade znan-stvenike. Međunarodni znanstveni simpoziji posvećeni prof. emer. Veri Joha-nides, kontinuirano se organiziraju u suradnji HATZ-a i Hrvatskog društva za biotehnologiju. Uz visokoškolsku edukaciju u području biotehnologije, u Hrvatskoj se provode biotehnološka znanstvena istraživanja, kako u akadem-skoj zajednici, tako i na istraživačkim institutima i tvrtkama koje razvijaju vlastite biotehnološke proizvode te na uspostavljenim centrima izvrsnosti u području biotehnologije. Industrijska biotehnološka proizvodnja u Hrvatskoj bazirana je prvenstveno na proizvodnji lijekova, hrane i pića, uključujući akvakulturu i dodatke prehrani, gdje je važna primjena biotehnologije u upravljanju sigurnošću hrane, a raste i proizvodnja biogoriva, i to uglavnom bioplina, te primjena biotehnologije mora i biotehnologije u zaštiti okoliša.

Tetraciklinski antibiotici su najviše korišteni veterinarski lijekovi u životinja koje se koriste za proizvodnju hrane u Hrvatskoj. Cilj ovog rada bio je odrediti koncentracije tetraciklina, klortetraciklina, oksiteraciklina i doksiciklina u svinjskom mesu (n=101), jetri (n=31) i masnom tkivu (n=30), goveđem mesu (n=89) i jetri (n=20), te mesnim proizvodima (kobasice i šunke, n=24). Za određivanje tetraciklina korištena je imunoenzimska ELISA metoda koja je validirana prema kriterijima Odluke Komisije 2002/657/ EZ. Određeni su validacijski parametri za četiri analizirana tetraciklina u rasponu: sposobnost detekcije CCβ 19,3 - 66,7 µg/kg, iskorištenje 64,5 - 102 %, koeficijent varijacije 14,1-28,9 %, granica detekcije LOD 3,62 - 21,0 µg/kg. U ukupno 295 analiziranih uzoraka tetraciklini su izmjereni u rasponima (μg/kg): tetraciklin 10,5 - 92,1, klortetraciklin 2,63 - 28,0, oksiteraciklin 17,5 - 91,3, doksiciklin 1,81 - 14,0. Najviša koncentracija od 92,1 μg/kg određena je za tetraciklin u svinjskom mesu. Najviše srednje vrijednosti određene su za (μg/kg): tetraciklin 23,6 u svinjskom mesu, oksiteraciklin i klortetraciklina 41,7 i 6,41 u goveđem mesu. Srednje vrijednosti doksiciklina za sve vrste analiziranih uzoraka su ispod LOD vrijednosti (3,62 μg/kg). Niti u jednoj vrsti uzoraka nisu utvrđene koncentracije iznad najviših dopuštenih koncentracija za četiri tetraciklina određenih Uredbom Komisije 37/2010/EZ. Utvrđeni rezultati ukazuju da se liječenje primjenom tetraciklina u životinja namijenjenih ishrani propisno provodilo pazeći na propisano vrijeme zadržavnja tetraciklinskih antibiotika te time osigurala zdravstvena sigurnost potrošača., Tetracycline antibiotics are the most used veterinary medicines in animals used for food production in Croatia. The aim of this study was to determine the concentrations of tetracycline, chlorothacycline, oxiteracycline and doxycycline in pork meat (n = 101), liver (n = 31) and fatty tissue (n = 30), beef meat (n = 89) and liver (n = 20), and meat products (sausages and ham, n = 24). For the determination of tetracycline an immunoenzyme ELISA method was used which was validated according to the criteria of Commission Decision 2002/657/EC. Validation parameters for four analyzed tetracyclines ranged from: detection capabilities CCβ 19.3 - 66.7 μg/ kg, recoveries 64.5-102%, variation coefficients 14.1-28.9%, detection limits LOD 3.62-21.0 μg/kg. In a total of 295 analyzed samples tetracyclines were measured in the ranges (μg/kg): tetracycline 10.5-92.1, chlortetracycline 2.63-28.0, oxiteracycline 17.5-91.3, doxycycline 1.81-14.0. The highest concentration 92.1 μg/kg was determined for tetracycline in pork meat. The highest mean values were determined for (μg/kg): tetracycline 23.6 in pork meat; oxiteracycline and clortetracycline, 41.7 and 6.41 in beef meat. The mean values of doxycycline for all types of analyzed samples are below the LOD value (3.62 μg/kg). Concentrations above maximum permissible concentrations for the four tetracyclines established by Commission Regulation 37/2010/EC have not been measured in all analyzed types of samples. Results confirmed that treatment with tetracycline antibiotic in animals used for food production was properly carried out, taking into account the prescribed withdrawal periods, thereby ensuring consumer health safety., Tetrazykline sind die am häufigsten verwendeten Arzneimittel für Tiere, die für die Herstellung von Lebensmitteln in Kroatien verwendet werden. Ziel dieser Arbeit war es, die Konzentrationen von Tetrazyklinen, Chlortetrazyklinen, Oxytetrazyklinen und Doxyzyklinen im Schweinefleisch (n=101), in der Leber (n=31), im Fettgewebe (n=30), im Rindsfleisch (n=89) und in der Leber (n=20) sowie in Fleischerzeugnissen festzulegen (Würste und Schinken, n=24). Für die Festlegung der Tetrazykline wurde die immunenzymatische ELISA Methode eingesetzt, die nach den Kriterien der Entscheidung der Kommission 2002/657/EG validiert wurde. Für die vier analysierten Tetrazykline wurden folgende Validierungsparameter festgelegt: Nachweisvermögen CCβ 19,3 - 66,7 µg/kg, Wiederfindung 64,5 - 102 %, Variationskoeffizient 14,1-28,9 %, Nachweisgrenze LOD 3,62 - 21,0 µg/kg. In den insgesamt 295 analysierten Tetrazyklinproben wurden Tetrazykline in folgender Spannweite (μg/kg) festgelegt: Tetrazyklin 10,5 - 92,1, Chlortetrazyklin 2,63 - 28,0, Oxytetrazyklin 17,5 - 91,3, Doxyzyklin 1,81 - 14,0. Die höchste Konzentration von 92,1 μg/kg wurde beim Tetrazyklin im Schweinefleisch ermittelt. Bei der Auswertung wurden die höchsten Mittelwerte wie folgt ermittelt (μg/kg): Tetrazyklin 23,6 im Schweinefleisch, Oxytetrazyklin und Chlortetrazyklin 41,7 und 6,41 im Rindsfleisch. Die mittleren Werte von Doxyzylin bewegen sich bei allen analysierten Probetypen unterhalb der LOD Werte (3,62 μg/kg). In keiner Probe wurden Konzentrationen über den erlaubten Konzentrationen für die vier Tetrazykline festgelegt, die durch die Verordnung 37/2010/EZ vorgeschrieben sind. Die ermittelten Ergebnisse weisen darauf hin, dass die Behandlung mit Tetrazyklinen von Tieren, die für die die Herstellung von Nahrungsmitteln bestimmt sind, vorschriftsmäßig durchgeführt wurde, wobei die vorgeschriebene Retentionszeit berücksichtigt wurde, wodurch die gesundheitliche Sicherheit der Verbraucher sichergestellt ist., Gli antibiotici tetracicline sono i farmaci veterinari più usati nell’industria della carne in Croazia. Questo studio aveva l’obiettivo di accertare la concentrazione di tetraciclina, clorotetraciclina, ossitetraciclina e doxiciclina nella carne (n=101), nel fegato (n=31) e nel tessuto adiposo (n=30) dei suini, oltre che nella carne (n=89) e nel fegato (n=20) dei bovini e nei prodotti a base di carne (salsicce e prosciutti, n=24). Per stabilire la concentrazione di tetracicline impiegate, è stato adoperato il test immunoenzimatico ELISA convalidato secondo i criteri della Decisione della Commissione 2002/657/CE. Sono stati accertati i parametri di convalida per quattro tetracicline analizzate nell’intervallo di concentrazione: capacità di rilevazione CCβ 19,3 - 66,7 µg/kg, recupero 64,5 - 102%, coefficiente di variazione 14,128,9%, limite di rilevazione LOD 3,62 - 21,0 µg/kg. In 295 campioni analizzati complessivamente, sono state rilevate tetracicline nei seguenti intervalli di concentrazione: (μg/kg): tetracicline 10,5 - 92,1, clorotetraciclina 2,63 - 28,0, ossitetraciclina 17,5 - 91,3 e doxiciclina 1,81 - 14,0. La maggior concentrazione di 92,1 μg/kg ha riguardato la tetraciclina ed è stata rilevata nella carne suina. I maggiori valori medi hanno riguardato (μg/kg): la tetraciclina 23,6 nella carne suina, l’ossitetraciclina e la clorotetraciclina (rispettivamente 41,7 e 6,41) nella carne bovina. I valori medi della doxiciclina per ogni genere di campione analizzato sono risultati sotto i valori LOD (3,62 μg/kg). In nessun campione analizzato non è stata rilevata una concentrazione superiore alle concentrazioni massime consentite per le quattro tetracicline indicate dalla Decisione della Commissione 2002/657/CE. I risultati ottenuti dimostrano che l’approccio terapeutico mediante l’uso di tetracicline negli animali destinati al macello e all’alimentazione umana s’è svolto in maniera corretta, tenendo conto del tempo di assorbimento delle tetracicline nell’organismo animale e garantendo, così, la sicurezza alimentare dei consumatori., Los antibióticos de tetraciclina son los medicamentos veterinarios más usados en los animales destinados a la producción de carne en Croacia. El fin de este trabajo fue determinar las concentraciones de las tetraciclinas, clortetraciclinas, oxitetraciclinas y doxiciclinas en la carne de cerdo (n=101), hígado (n=31) y en el tejido adiposo (n=30), en la carne bovina (n=89) y en hígado (n=20) y en los productos cáricos (embutidos y jamones, n=24). Para determinar las tetraciclinas fue usado el método inmunoenzimático ELISA, validado según los criterios de la Decisión de la Comisión 2002/657/CE. Fueron determinados los parámetros de validación para cuatro tetraciclinas analizadas: la capacidad de detección CCβ 19,3 – 66,7 µg/kg, la recuperación 64,5 – 102 %, el coeficiente de variación 14,1-28,9 %, el límite de detección LOD 3,62 – 21,0 µg/kg. En 295 muestras en total las tetraciclinas fueron medidas en siguientes concentraciones (μg/kg): la tetraciclina 10,5 – 92,1, la clortetraciclina 2,63 – 28,0, la oxitetraciclina 17,5 – 91,3, la doxiciclina 1,81 – 14,0. La concentración más alta de 92,1 μg/kg fue deterinada para la tetraciclina en la carne de cerdo y para las oxitetraciclina (41,7) y clortetraciclina (6,41) en la carne bovina. Los valores medios de la doxiciclina para todas las muestras analizadas fueron bajo los valores LOD (3,62 μg/kg). En ningún tipo de muestras fueron determinadas las concentraciones superiores a las concentraciones máximas permisibles para todos los cuatro tipos de las tetraciclinas determinadas por el Reglamento (UE) 37/2010 de la Comisión. Los resultados deterinados muestran que el tratamiento por las tetraciclinas de los animales destinados a la nutrición fue hecho según las regulaciones, teniendo en cuenta el tiempo de retención de antibióticos de tetraciclina y de esta manera fue asegurada la seguridad alimentaria de los consumidores.

Primjena antibiotika, odnosno sulfonami- da u liječenju različitih bolesti životinja koje se koriste za prehranu ljudi može dovesti do po- jave njihovih ostataka u tkivima, a mogu zavr- šiti i u mesnim proizvodima. Iz tih razloga je važno praćenje ostataka u hrani životinjskog podrijetla. U ovome istraživanju mjerena je koncentracija sulfonamida u uzorcima mesa i mesnih proizvoda primjenom ELISA metode koja je validirana prema kriterijima Odluke Komisije 2002/657/EC. Utvrđeni su sljedeći validacijski parametri za meso i proizvode: sposobnosti dokazivanja CCβ 60,0 i 11,0 μg/ kg; iskorištenje 80,2 i 66,9%; koeficijent vari- jacije 17,4 i 18,6%; granice detekcije LOD 2,9 i 0,63 μg/kg; granice kvantifikacije LOQ 5,7 i 2,87 μg/kg. Validacijom je potvrđeno da je pri- mjenjivana metoda prikladna za svoju namje- nu kvantifikacije sulfonamida u mesu i pro- izvodima. U ovome istraživanju sakupljani su uzorci svinjskog i goveđeg mesa te mesnih proizvoda (naresci, kobasice, šunke, paštete) u periodu od 2015. do 2017. godine. U uku- pno 535 analiziranih uzoraka, sulfonamidi su određeni u rasponu od 0,32 do 38,9 μg/kg. Nije utvrđen niti jedan rezultat s vrijednosti- ma višim od najviše dopuštene koncentracije (NDK) od 100 μg/kg. Najviša koncentracija od 38,9 μg/kg izmjerena je u uzorku svinj- skog mesa u 2015. godini. Ukupne srednje vrijednosti koncentracija sulfonamida u mesu su određene iznad LOD vrijednosti samo u 2015., dok su za mesne proizvode određene u rasponu 1,45 do 2,06 μg/kg. Europska agenci- ja za sigurnost hrane je u izvješćima načinje- nim na osnovu nacionalnih planova praćenja ostataka sulfonamida članica EU objavila da je u razdoblju od 2013. do 2015. godine u uku- pno 235 uzoraka hrane životinjskog podrijetla ustvrđena koncentracija sulfonamida iznad NDK vrijednosti. Nesukladni uzorci prijavlje- ni su tijekom te tri godine u ukupno 50, 48 i 31 u goveđem mesu i svinjskom mesu. U 2014. godini u Hrvatskoj je utvrđen nesukladni uzorak goveđeg mesa na sulfadiazin. Najveći broj nesukladnih koncentracija u goveđem i svinjskom mesu određen je za sulfonamide: sulfadiazin 48, sulfadimetoksin 25, sulfame- tazin 17, sulfadimidin 8, sulfadoksin 6, sul- famerazin 4, sulfatiazol 4. Ukupno gledajući sulfadiazin je sulfonamid za koji je ustvrđeno ukupno najveći broj od 185 nesukladnih re- zultata tijekom peroda 2013. - 2015. Članice EU koriste centralni sustav brzog uzbunjiva- nja za hranu i hranu za životinje RASFF za evidentiranje nesukladnih rezultata proizvo- da svih veterinarskih lijekova. U razdoblju od 2010. do 2017. godine prijavljeno je ukupno 18 uzoraka mesa (61,1% svinjetine) i 2 mesna proizvoda s nesukladnim koncentracijama sulfonamida. Najviše određene koncetracije su 550 μg/kg sulfadiazina i 652 μg/kg sulfa- dimetoksina. Ustvrđeni rezultati određivanja sulfonamida u mesu i mesnim proizvodima u ovome istraživanju pokazuju da nema boja- zni od izlaganja potrošača povišenim koncen- tracijama sulfonamida, jer su jedva mjerljivi. Međutim, rezultati na razini EU ukazuju na opravdanost stalne kontrole u ovim vrstama hrane životinjskog podrijetla., The usage of antibiotics or sulfonamides in the treatment of various diseases in animals used for human consumption can lead to the appearance of their residues in tissue. As a result, they may also end up in meat products. For these reasons, it is important to monitor residues in food of animal origin. In this study, sulfonamide concentrations were measured in meat and meat product samples using the ELISA method, validated in accordance with the criteria of Commission Decision 2002/657/ EC. The following validation parameters for meat and meat products were determined: detection capability (CCβ) 60.0 and 11.0 μg/ kg; recovery 80.2% and 66.9%; coefficient of variation 17.4 and 18.6%; detection limits (LOD) 2.9 and 0.63 μg/kg; quantification limits (LOQ) 5.7 and 2.87 μg/kg. Validation confirmed that the method used is suitable for the purpose of quantification of sulfonamide in meat and meat products. In this study, samples of pork and bovine meat and meat products (minced meat, sausages, ham, pâté) were collected in the period from 2015 to 2017. In a total of 535 analysed samples, sulfonamides were determined in the range of 0.32 to 38.9 μg/kg. No samples were found with values above the maximum permitted concentration (MRL) of 100 μg/kg. The highest concentration of 38.9 μg/kg was measured in a sample of pork meat in 2015. Overall concentrations of sulfonamide in meat were determined above the LOD values only in 2015, while for meat products, the range was between 1.45 and 2.06 μg/kg. Based on the EU Member States reports on the national monitoring plans of sulfonamide residues in the period from 2013 to 2015, the European Food Safety Agency reported a total of 235 samples of food of animal origin with non-compliant results above the NDK values for sulfonamide concentrations. Non- compliant results in bovine and pig samples were reported for these three years in a total of 50, 48 and 31 samples, respectively. In 2014, non-compliant sulfadiazine results were found in bovine meat in Croatia. The highest number of non-compliant concentrations in bovine and pig products were determined for sulfonamides: sulfadiazine 48, sulfadimethoxine 25, sulfamethazine 17, sulfadimidine 8, sulfadoxine 6, sulfamerazine 4, sulfathiazole 4. Overall, sulfadiazine is the sulfonamide with the highest number of non- compliant results (185) measured during the period 2013-2015. EU Member States use the Rapid Alert System for Food and Feed (RASFF) to record non-compliant product results of all veterinary medicine products. In the period from 2010 to 2017, a total of 18 meat samples (61.1% pork) and 2 meat products with non- compliant concentrations of sulfonamide were reported. The highest concentrations measured were 550 μg/kg of sulfadiazine and 652 μg/kg of sulfadimethoxine. The results of sulfonamide determination in meat and meat products in this study show that there is no fear of exposure to high concentrations of sulfonamide, as they are barely measurable. However, EU-level results point to the justification of permanent controls for these types of food of animal origin.

Usprkos zabrani primjene kloramfenikola u veterinarskoj medicini za životinje namijenjene za prehranu u Europskoj uniji (EU) više od dva desetljeća, njegovi ostataci se sustavno određuju u svim vrstama proizvoda životinjskog podrijetla. Svrha ovog istraživanja je određivanje koncentracija kloramfenikola u uzorcima mesa i mesnih proizvoda primjenom ELISA metode. Validacija metode je provedena prema kriterijima Odluke Komisije 2002/657/EC. Određeni su sljedeći parametri za meso i mesne proizvode: sposobnosti dokazivanja CCβ 0,05 i 0,13 μg/kg; iskorištenje 80,8 i 100%; koeficijent varijacije 13 i 14,2%; granice detekcije LOD 0,005 i 0,019 μg/kg; granice kvantifikacije LOQ 0,010 i 0,068 μg/kg. Dobiveni validacijski parametri su u skladu s kriterijima Odluke Komisije te se metoda može smatrati prikladnom za kvantifikaciju kloramfenikola u mesu i mesnim proizvodima. U ovome istraživanju koncentracije kloramfenikola određivane su u mesu goveda i svinja te različitim mesnim proizvodima sakupljenim tijekom 2015., 2016. i 2017. godine. U ukupno 392 uzorka koncentracije kloramfenikola su se kretale u rasponu od 0,0003 do 0,22 μg/kg. Najveća vrijednost od 0,22 μg/kg izmjerena je u mesnom naresku. Srednje vrijednosti kloramfenikola za meso i mesne proizvode određene su u rasponu od 0,0076 do 0,034 μg/kg. Nisu ustvrđene vrijednosti iznad propisane granice najmanje zahtjevane učinkovitosti izvedbe metode (MRPL) od 0,3 μg/kg. Prema podatcima Europske agencije za sigurnost hrane u okviru praćenja ostataka kloramfenikola u nacionalnim planovima članica EU u razdoblju od 2013. do 2015. određeno je ukupno 50 uzoraka različitih životinjskih vrsta te proizvoda s povišenim koncentracijama kloramfenikola. Najveći broj nesukladnih rezultata je zabilježen u goveda i svinja. U 2015. godini su u Hrvatskoj utvrđena 2 nesukladna rezultata kloramfenikola, jedan u mesu goveda te drugi u mesu peradi. U razdoblju od 2008. do 2017. godine u centralni sustav brzog uzbunjivanja za hranu i hranu za životinje (RASFF) u koji se evidentiraju nesukladni proizvodi koji se upućuju na tržište EU, prijavljeno je ukupno 108 različitih proizvoda s nesukladnim koncentracijama kloramfenikola. Među nesukladnima je prijavljeno 18 mesnih proizvoda od koji su 14 bila crijeva životinja, 3 meso zečeva i jedno meso peradi. Rezultati u ovome istraživanju pokazuju da su analizirani mesni proizvodi zdravstveno ispravni s obzirom na ostatke kloramfenikola. Međutim, s obzirom na navedene nesukladne rezultate na razini EU imperativna je njegova kontrola na svim razinama proizvodnje hrane životinjskog podrijetla, posebice kontrole uvoznih pošiljaka različitih proizvoda., Despite the ban on the use of chloramphenicol in veterinary medicine in animals intended for nutrition within the European Union (EU) for more than two decades, its residues are systematically determined in all types of animal products. The purpose of this study was to determine chloramphenicol concentrations in meat and meat products using the ELISA method. Method validation was performed according to Commission Decision 2002/657/EC. The following parameters for meat and products were determined: detection capability (CCβ) 0.05 and 0.13 μg/kg; recovery 80.8 and 100%; coefficient of variation 13 and 14.2%; detection limit (LOD) 0.005 and 0.019 μg/kg; quantification limit (LOQ) 0.010 and 0.068 μg/kg. The obtained validation parameters were in accordance with the criteria of the Commission Decision, and the method is suitable for the quantification of chloramphenicol in meat and meat products. In this study, chloramphenicol concentrations were determined in beef and pork meat and various meat products collected during 2015, 2016 and 2017. In a total of 392 samples, chloramphenicol concentrations ranged from 0.0003 to 0.22 μg/kg. The highest value of 0.22 μg/kg was measured in luncheon meat. Mean chloramphenicol values for all tested meat and meat products ranged from 0.0076 to 0.034 μg/kg. No values were found to exceed the prescribed minimum required performance Food Technology and Biotechnology, University limit (MRPL; 0.3 μg/kg) for the method used for chloramphenicol quantification. According to the data of the European Food Safety Agency, based on national monitoring plans of chloramphenicol residues in EU Member States for the period 2013–2015, a total of 50 samples of different animal species and products were determined to have elevated chloramphenicol concentrations. The highest number of non-compliant results was recorded in beef and pork meat. In 2015, two non-compliant results of chloramphenicol were found in Croatia, one in beef and the other in poultry meat. In the period from 2008 to 2017, a total of 108 different products with non-compliant chloramphenicol concentrations were reported in the Rapid Alert System for Food and Feed (RASFF) for non-compliant products intended for the EU market. Among those non-compliant samples were 18 meat products, of which 14 were offal of different animal species, three were rabbit meat and one poultry meat. The results of this study showed that the analysed meat products are suitable for human consumption with regard to the measured chloramphenicol residues. However, given the non-compliant results at the EU level, control of these residues is essential at all levels of animal food production and, in particular, control of import consignments of different products.

Danas se pčelarstvo i proizvodnja meda suočava s brojnim izazovima među kojima je i sve češća uporaba antibiotika u svrhu spriječavanja infekcija pčela uzrokovanih patogenim mikroorganizmima. Najčešći antibiotici koji se koriste u kontroli bolesti pčela su tetraciklini, aminoglikozidi, sulfonamidi i makrolidi. Stoga se ostaci ovih antibiotika mogu naći u medu. Na razini Europske Unije (EU) nisu određene najviše dopuštene koncentracije antibiotika u medu što znači da njihova primjena u pčelarstvu nije dopuštena. Zbog toga su za njihovu kontrolu potrebne učinkovite metode visoke osjetljivosti kako bi se osiguralo da se med kontrolira na što nižim granicama detekcije. Kontrola ovih tvari se provodi primjenom različitih orijentacijskih i potvrdnih analitičkih metoda. Danas se sve više primjenjuju suvremene metode tekućinske kromatografije u kombinaciji sa spektrometrijom masa koje imaju visoku osjetljivost te omogućuju identifikaciju i kvantifikaciju mnogih analita. Koncentracije antibiotika se na razini EU kontroliraju u okviru nacionalnih planova zemalja članica. Analizom rezultata nacionalnih planova članica EU u razdoblju od 2013. do 2016. Europska agencija za sigurnost hrane izvjestila je da je najveći broj nesukladnih rezultata u medu utvrđen za makrolide, te zatim za sulfonamide i tetracikline. Povišene koncentracije ovih antibiotika kao i aminoglikozida su također utvrđene u medu sa tržišta EU.

In this paper a commercial electronic tongue (αAstree, Alpha M.O.S.) was applied for botanical classification and physicochemical characterization of honey samples. The electronic tongue was comprised of seven potentiometric sensors coupled with an Ag/AgCl reference electrode. Botanical classification was performed by PCA, CCA and ANN modeling on 12 samples of acacia, chestnut and honeydew honey. The physicochemical characterization of honey was obtained by ANN modeling and the parameters included were electrical conductivity, acidity, water content, invert sugar and total sugar. The initial reference values for the physicochemical parameters observed were determined by traditional methods. Botanical classification of honey samples obtained by ANN was 100 % accurate while the highest correlation between observed and predicted values was obtained for electrical conductivity (0.999), followed by acidity (0.997), water content (0.994), invert sugar content (0.988) and total sugar content (0.979). All developed ANN models for rapid honey characterization and botanical classification performed excellently showing the potential of the electronic tongue as a tool in rapid honey analysis and characterization. The advantage of using such a technique is a simple sample preparation procedure, there are no chemicals involved and there are no additional costs except the initial measurements required for ANN model development.

The electronic tongue or taste sensor system, comprised of seven potentiometric sensors, was applied as a tool in isotonic sports drinks analyses and characterization. Recently, electronic tongue systems showed large potential in food quality control, and for the first time it was used in isotonic sports drinks differentiation. The ability of the electronic tongue to differentiate between isotonic sports drinks samples and to monitor isotonic sports drinks during shelf life was evaluated by PCA analysis. The obtained results showed that the electronic tongue system was capable of differentiating between differently flavoured isotonic sports drinks samples and was able to monitor the changes in isotonic sports drinks samples during storage. High correlations of the developed PLS models between the observed sensory taste attributes (sweet, sour, bitter taste intensity and chemical senses intensity) and physicochemical parameters (electrical conductivity, refractometric value, pH value) and predicted values of sensory taste attributes and physicochemical parameters evaluated by electronic tongue, confirmed the performance of the electronic tongue and also indicate that the electronic tongue system can be used for rapid evaluation of sensory taste attributes and physicochemical parameters of isotonic sports drinks.

Due to the specific sensory properties, a rich bioactive composition, attributed to different ingredients used for their production, as well as the absence of caffeine, coffee substitutes are becoming increasingly popular alternatives to usual coffee brews. The objective of this study was to determine the content of polyphenolic compounds and antioxidant capacity of 10 coffee substitute brews with different composition and the effect of milk addition to coffee substitute brews on their antioxidant properties. The content of total phenols and flavonoids, flavan-3-ols and proanthocyanidins, as well as the antioxidant capacity of coffee substitute brews, was determined using UV/Vis spectrophotometric methods. Consumer analysis and principal component analysis were conducted in order to further characterize the sensory properties and antioxidant parameters of coffee substitute brews. Total phenol content of coffee substitute brews prepared with water varied between 345.45 and 2190.91 mg gallic acid equivalents/L and decreased, as well as the antioxidant capacity, proportionally with the addition of milk. The antioxidant potential of coffee substitute brews was significantly affected by their composition. The combination of roasted chicory and barley provided the highest antioxidant potential, while coffee substitutes composed of several different ingredients exhibited the best sensory properties.

The antioxidant activities and total phenolic content of 30 samples of acacia honey from Croatian terri - tory were analysed. Phenolics were determined by the modified Folin-Ciocalteu method, antiradical activity by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and potential antioxidant activity using the ferric reducing antioxi - dant power (FRAP) method. In all samples, physicochemical parameters (water content, electrical conductivity, total reducing sugars, sucrose content, acidity, hydroxymethylfurfural content, prolin content, optical rotation, diastase activity and invertase activity) were measured according to Croatian legislation and International regulatory standards. Honey can be considered as a dietary supplement as it contains some important components including α-tocopherol, ascorbic acid, flavonoids and phenolics. The composition and properties of honey are dependent on floral origins, climatic conditions of the produced area, processing and storage methods. The results of physicochemical analyses showed that all the values of investigated parameters are in agreement with the current legislation. Phenolic content ranged from 31.72 mg/kg to 80.11 mg/kg, antiradical activity expressed as IC 50 ranged from 61.28% to 253.47% and antioxidant activity expressed as FRAP value from 6.95 to 142.43. A positive correlation was observed between total phenolic content and antioxidant activity, indicating that phenolic compounds are mainly responsible for the anti

Ultrasonication is a nonthermal food processing method that is used in several applications (extraction, treatment before drying, freezing, inactivation of microorganisms, etc.) in ultrasound processing. The objective of this study is to investigate the effect of high power ultrasound and pasteurisation on the aroma profile and sensory properties of apple juice and nectar. Samples were treated according to the experimental design, with high power sonicator at ultrasound frequency of 20 kHz under various conditions (treatment time: 3, 6 and 9 min, sample temperature: 20, 40 and 60 °C, and amplitude: 60, 90 and 120 μm). The aromatic profiles of juices showed that, compared to the untreated samples of juices and nectars, ultrasonic treatment led to the formation of new compounds (which were not present in the untreated samples) or to the disappearance of compounds that were found in the untreated samples. Samples treated at the highest amplitude (120 μm) were used for evaluation and comparison with untreated and pasteurised samples using electronic tongue study. Principal component analysis confirmed the results of electronic tongue study, which showed that the ultrasound-treated and pasteurised juices had different scores compared to the untreated samples., Ultrazvuk se može primijeniti kao netermička metoda za ekstrakciju sastojaka, obradu hrane prije sušenja, zamrzavanje, inaktivaciju mikroorganizama i sl. Svrha je ovoga rada bila istražiti utjecaj ultrazvuka velike snage, te postupka pasterizacije na aromatski profil i senzorska svojstva jabučnog soka i nektara. Uzorci su obrađeni ultrazvukom velike snage i niske frekvencije od 20 kHz pri različitim uvjetima (vrijeme tretmana: 3, 6 i 9 min; temperatura: 20, 40 i 60 °C i amplituda: 60, 90 i 120 μm). Iz aromatskog se profila jabučnog soka i nektara može zaključiti da je nakon obrade ultrazvukom došlo do nastanka novih spojeva, a istodobno i do razgradnje nekih spojeva koji su pronađeni u netretiranim uzorcima. Uzorci izloženi ultrazvučnim valovima najveće amplitude (120 μm) uspoređeni su s netretiranim i pasteriziranim uzorcima pomoću elektroničkog jezika. Analizom osnovnih komponenata (engl. principal component analysis - PCA) utvrđeno je da uzorci obrađeni ultrazvukom i pasterizirani sokovi imaju drukčije vrijednosti od netretiranih sokova, što je potvrđeno i senzorskom analizom.

U Europskoj uniji propisane kontrole za sigurnost hrane prema zakonskim aktima određuju provjeru hrane prije stavljanja na tržište. Tijekom proteklog desetljeća provjera kakvoće, autohtonosti i sljedivosti hrane poboljšana je ubrzanim razvojem osjetljivih, robusnih, učinkovitih i cjenovno prihvatljivih analitičkih metoda. Ovaj rad opisuje najučinkovitije analitičke metode za forenziku hrane i prikazuje njihovu primjenu u određivanju: (1) kvalitativnih i kvantitativnih sastojaka hrane, (2) sigurnosti hrane obzirom na patogene mikroorganizme, nutritivne alergene, ostatke pesticida i toksina, (3) sljedivosti sukladno zemljopisnom i botaničkom podrijetlu te utjecaju tehnološke obrade i skladištenja. Obzirom na način ispitivanja, opisane analitičke metode podijeljene su u četiri skupine: biokemijske, molekularno-genetske, spektroskopske i spektrometrijske te separacijske metode., The European Union food safety legislation prescribes controls in order to implement the testing of food before putting it on the market. Over the past decade checking quality, originality and the traceability of food has improved the rapid development of sensitive, robust, efficient and affordable analytical methods. This paper describes the most effective analytical methods for forensic food and shows their use in determining: (i) qualitative and quantitative food ingredients, (ii) food safety due to pathogens, allergens, nutritional, residues of pesticides and toxins, (iii) traceability according to geographical and botanical origin and the impact of technological processing and storage. Given the way tests are described analytical methods are divided into four groups as following: biochemical, molecular-genetic, spectroscopic and spectrometric, and separation methods

Total flavonoid and total phenolic content were studied in acacia and multifloral honey for 12 months in 6-month intervals. DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP (ferric reducing antioxidant power) methods were used to determine total antioxidant activity in honey samples during the same period of time. Samples were stored in transparent glass containers at room temperature, on shelves exposed to natural light during daytime and in the dark during nighttime. Two types of honey from four different regions in Varaždin county, Croatia, were investigated: monofloral – acacia (Robinia pseudoacacia L.) and multifloral. Of the total of 40 samples, there were 20 of each type of honey (5 from each region). The goal of this study is primarily to demonstrate the changes in the antioxidant activity of the two investigated types of honey during one year of storage, and not to make comparisons between them. According to the obtained data, the rate of decrease in the content of total flavonoids and phenolics was determined and changes in the antioxidant activity in honey samples were measured. After one year of storage, total phenolic content decreased by 91.8 % in acacia honey, and by 88.6 % in multifloral honey. Total flavonoid content also decreased in both types of honey, by 45.6 % in acacia honey and by 43.8 % in multifloral honey. During the same period, an increase from 12.20 to 16.73 mg/mL (i.e. by 37.1 %) was recorded in the IC50 values in multifloral honey, while in acacia honey this increase was from 44.64 to 407.01 mg/mL (i.e. by 811.7 %). Decrease in the antioxidant activity measured by FRAP method was also bigger in acacia honey than in multifloral honey (by 428.0 and 72.5 %, respectively), which corresponds well with the results obtained by DPPH method. Simple correlations were made to determine how each of the investigated parameters affects the others. The analysis of variance was used in order to determine the influence of the region, honey type and storage time on different parameters of antioxidant activity as well as on the total phenolic and total flavonoid content in honey samples., U ovom je radu određivan udjel ukupnih flavonoida i fenolnih spojeva u cvjetnom i bagremovom medu tijekom 12 mjeseci u intervalima od 6 mjeseci. Za određivanje antioksidacijske aktivnosti u uzorcima meda korištene su DPPH i FRAP metode. Uzorci su skladišteni na policama u prozirnim staklenim posudicama pri sobnoj temperaturi, izloženi prirodnom dnevnom svjetlu tijekom dana, te mraku tijekom noći. Ispitane su dvije vrste meda: monoflorni bagremov (Robinia pseudoacacia L.) i multiflorni cvjetni med, podrijetlom iz četiri različite regije Varaždinske županije u Hrvatskoj. Ukupni je broj istraživanih uzoraka bio 40, od čega po 20 od svake vrste meda (po pet uzoraka sa četiri lokacije). Svrha je ovog istraživanja bila (bez usporedbe) odrediti promjene u antioksidacijskoj aktivnosti dvije ispitane vrste meda tijekom jednogodišnjeg skladištenja. Određena je stopa smanjenja udjela ukupnih fenola i flavonoida, a praćene su i promjene antioksidacijske aktivnosti. Nakon jednogodišnjeg skladištenja, udjel se ukupnih fenola u medu bagrema smanjio za 91,8 %, a u cvjetnom medu za 88,6 %. Udjel se ukupnih flavonoida također smanjio u obje vrste meda, i to za 45,6 % u bagremovom i 43,8 % u cvjetnom medu. Tijekom istog vremenskog perioda zabilježeno je povećanje IC50 vrijednosti u cvjetnom medu sa 12,20 na 16,73 mg/mL (tj. za 37,1 %), dok su se te vrijednosti u medu bagrema povećale sa 44,64 na 407,01 mg/mL (tj. za 811,7 %). Smanjenje je antioksidacijske aktivnosti, određeno FRAP metodom, također bilo veće u bagremovom (za 428,0 %) od onog u cvjetnom medu (za 72,5 %), što potvrđuju i rezultati dobiveni DPPH analizom. Napravljene su jednostavne korelacije za određivanje utjecaja svakog od ispitivanih parametara. Analizom varijance ispitan je utjecaj lokacije, vrste meda i vremena skladištenja na antioksidacijsku aktivnost, te udjel ukupnih fenola i flavonoida u medu.

Nectars are beverages formulated with the juice or pulp of one or more fruits, with addition of water and sugar in various proportions depending on local taste, government standards, pH, and fruit composition of the variety used. Recently, the market for such products has greatly expanded. Consumers are looking even more for food with pleasant characteristics in terms of flavor, appearance and aroma. In this study, plum nectar samples, prepared by various recipes, were sensory evaluated to describe and compare its sensory characteristics. Plum (Prunus domestica L.) fruit was used to produce cloudy juice with small scale laboratory equipment. Before pressing on hydraulic press, fruits were depitted and chopped and treated with maceration enzymes at 48 ºC during 2 hours. After pressing, cloudy juice was pasteurized and used to produce plum nectars formulated to 12 % Brix with various contents of fruit (30 % or 60 %), with sucrose or fructose and addition of citric or malic acid. All prepared nectars were sensory evaluated by quantitative descriptive analysis (QDA). A research using different nectars showed signifi cantly better overall acceptance for a products formulated with 60 % as compared to those produced with 30 % of fruit content (p

The paper reports on the application of an electronic tongue for simultaneous determination of ethanol, acetaldehyde, diacetyl, lactic acid, acetic acid and citric acid content in probiotic fermented milk. The alphaAstree electronic tongue by Alpha M.O.S. was employed. The sensor array comprised of seven non-specific, cross-sensitive sensors developed especially for food analysis coupled with a reference Ag/AgCl electrode. Samples of plain, strawberry, apple-pear and forest-fruit flavored probiotic fermented milk were analyzed both by standard methods and by the potentiometric sensor array. The results obtained by these methods were used for the development of neural network models for rapid estimation of aroma compounds content in probiotic fermented milk. The highest correlation (0.967) and lowest standard deviation of error for the training (0.585), selection (0.503) and testing (0.571) subset was obtained for the estimation of ethanol content. The lowest correlation (0.669) was obtained for the estimation of acetaldehyde content. The model exhibited poor performance in average error and standard deviations of errors in all subsets which could be explained by low sensitivity of the sensor array to the compound. The obtained results indicate that the potentiometric electronic tongue coupled with artificial neural networks can be applied as a rapid method for the determination of aroma compounds in probiotic fermented milk.

This paper describes the development and validation of simple, fast and sensitive high performance liquid chromatographic method for the determination of the 5’ -mononucleotides ; adenosine 5’ -monophosphate, cytidine 5’ -monophosphate, guanosine 5’ -monophosphate, inosine 5’ -monophosphate and uridine 5’ -monophosphate in infant formulae in defined labour conditions. Following deproteinisation and filtration, the sample extract was analysed by reversed-phase liquid chromatography. The method was developed by using reverse-phase column C18. Isocratic elution was used with mobile phase consisted of 0.1 M potassium phosphate buffer and 4 mM tetrabutylammonium hydrogen phosphate. The pH of solution was adjusted to 6.0. The analysis of nucleotides was performed on a PDA detector at 260 and 278 nm. Analytical validation parameters such as specificity and selectivity, linearity, accuracy, precision, robustness and system suitability were evaluated. During evaluation of the analytical parameters, it was shown that the method is linear (r = 0, 999). The recoveries ranged 100 ± 3 and the relative standard deviation was ≤ 3. The precision of the method was achieved with a coefficient of variation (CV %), which is less than 3 %. Standard solutions are stable during 30 hours and in range of method robustness. Validation of HPLC method for determination of nucleotides has showed that developed analytical method is acceptable for its intended purpose in defined labour conditions.

The concept of electronic tongue or taste sensor has been developed rapidly in the last decade due to their large potential in food quality control. The electronic tongue is based on electrochemical sensors combined with multivariate data analysis. The aim of this study was to evaluate the discriminating ability of the electronic tongue for the recognition of different milk and yoghurt samples from different producers and various dairy products from one producer. The results were evaluated by multivariate data analysis - Principal components analysis. The electronic tongue α-ASTREE (Alpha M.O.S) has successfully distinguished five brands of milk purchased on the Croatian market, five brands of yoghurt also purchased on Croatian market and differentiated among various products from one dairy producer., Elektronski jezik ili senzor okusa prilično je dobro razvijen u posljednjih desetak godina, zahvaljujući njegovu velikom potencijalu u kontroli kvalitete prehrambenih proizvoda. Temeljen je na elektrokemijskim senzorima u kombinaciji s multivarijantnim analizama podataka. Cilj ovog rada bio je pomoću elektronskog jezika raspoznati različite uzorke mlijeka i jogurta različitih proizvođača te različite mliječne proizvode jednog proizvođača. Rezultati su izvedeni iz prikaza dobivenih statističkom metodom analize glavnih komponenata. Pomoću elektronskog jezika α-ASTREE (Alpha M.O.S) uspješno su prikazane razlike između pet uzoraka mlijeka različitih proizvođača kupljenih na hrvatskom tržištu, pet uzoraka jogurta različitih proizvođača kupljenih također na hrvatskom tržištu, te između različitih mliječnih proizvoda jednog proizvođača.

Lycopene, the pigment responsible for the characteristic deep red colour of ripe tomatoes and their products, plays an important role in human health. The stability of lycopene in tomato puree during storage was studied. Tomato puree was prepared from tomatoes grown in three different geographical regions of Croatia during two seasons. The samples of tomato puree were stored in the dark at 5, 15 and 25 °C and under light at 25 °C during a period of 6 months with constant monitoring of the changes of lycopene content. At the beginning of the storage there was no statistically significant difference (P

In spite of the interest in the role of lycopene in the prevention of chronic diseases, little is known about the lycopene content of the tomatoes and tomato products commonly consumed in Croatia, and the contribution of these products to the intake of lycopene. The lycopene content of tomatoes and different tomato products was determined. The lycopene content of tomato-based foods was provided to 3 young population groups of Croatia (approximately 1000 nursery children aged 2-6 years, 600 school children aged 6-14 years, and 700 university students aged 18-24 years) in the institutional food service (nursery, school, and university cafeterias), and the daily cafeteria meal intake of lycopene in these populations were estimated. Lycopene content in 24 samples of fresh tomatoes ranged from 1.82 to 11.19 mg per 100 g wet weight. In the 82 brands of different tomato products (tomato puree, ketchup, concentrated tomato paste, tomato juice, and whole canned tomatoes) from markets in Zagreb, Croatia, the values for lycopene content ranged from 3.80 to 52.20 mg per 100 g wet weight for individual samples and from 8.10 to 26.46 mg per 100 g wet weight for average content of various tomato products. The estimated daily cafeteria meal intake of lycopene (from tomatoes and tomato products) was 4.82 mg in nursery children, 4.11 mg in school children, and 3.35 mg in university students. These results have implications for the evaluation of the daily intake of lycopene in Croatia and raise important questions for establishing a recommendation for optimal daily lycopene intake.

Undesirable thermal processes or storage conditions lead to physical and chemical quality loss of every food. The objective of this study was to determine the total solid content, starch, reducing sugars, nitrates and nitrites in raw and thermal processed red and white potato samples purchased from different geographic origin in Croatia. The potatoes were processed with and without the skin, and cooking processes were carried out in classic way, in the pressure cooker and in the microwave oven. Standard methods of analysis for above-mentioned parameters were used. The results showed no significant influence (P < 0.05) of the geographic origin on investigated parameters in raw samples (except for nitrates), but there were significant differences (P < 0.05) in composition between the kinds of samples (red and white). Thus, samples of white potato had higher total solids, starch and reducing sugars content than red potato samples, while red potatoes had higher nitrites and nitrates content. Thermal treatment showed that the total solid content is higher in potatoes processed with skin then those processed without the skin. The starch content in both kinds of potatoes increased after thermal processes if potato was processed without skin. The content of reducing sugars was the highest in samples of raw potato. The nitrites and nitrates content were decreasing during thermal treatments. Thermal processing (classic way, under pressure or with microwaves) and the manner on which the potatoes were cooked (with or without skin) significantly influenced on all investigated parameters especially in red potatoes samples.

In this paper the experiments on microbiological quality and aroma components of yoghurt samples produced from long life goat's and cow's milk, and also from milks with 2% milk powder addition, during 9 d of refrigerated storage were described. Milk fermentation was conducted at 42 °C for 6 h. During d 1, 3, and 9 of storage the changes in acidity (pH value and lactic acid percent), viable counts of streptococci and lactobacilli, and aroma components (acetaldehyde and diacetyl) were determined. Lower pH values and smaller lactic acid concentrations were found in control yoghurt samples. Viable counts of streptococci decreased during storage (from 1.01x10 8 to 3.97x10 7 CFU ml-1), whereas the viable counts of lactobacilli increased in all samples (from 6.95x10 6 to 2.32x10 7 CFU ml-1). The increase in count of lactobacilli was greatest in goat's milk yoghurt samples. On the ninth day of storage, DlogN between cow's and goat's milk yoghurt samples was 0.2. Acetaldehyde in yoghurts decreased during storage time from 5.47 mg kg-1 (on d 1) to 1.05 mg kg-1 (on d 9). Both control yoghurt samples had lower acetaldehyde concentration than did the supplemented samples. During nine days of storage, a significant increase in diacetyl content of yoghurt samples (from 14.20 mg kg-1 on the first day to 18.65 mg kg-1 on d 9) was noticed. Goat's milk yoghurts, especially that manufactured without milk powder addition, had very soft consistency but no syneresis was observed.

Laktuloza je ketoza dobivena iz laktoze tijekom postupka grijanja i pohrane mlijeka i mliječnih proizvoda. Ovaj šećer je nešto slađi i topljiviji od laktoze. Prisustvo laktuloze u umjetnoj prehrani djece potiče razvoj bakterije Bifidobacterium bifidum u crijevnoj flori, što oponaša floru nađenu kod djece hranjene majčinim mlijekom. Laktuloza se primjenjuje u liječenju kronične opstipacije i sustavne encefalopatije. Cilj istraživanja bio je odrediti udjel laktuloze u sirovom mlijeku, mlijeku nakon tri različita režima pasterizacije, te mlijeku steriliziranom u tri različita tipa sterilizatora. Drugo, željelo se utvrditi koliki je udjel laktuloze u uzorcima steriliziranog mlijeka različitih proizvođača prisutnih na zagrebačkom tržištu. Udjel laktuloze određen je enzimnom metodom. Toplinskom obradom udjel laktuloze raste tako da prosječna vrijednost u sirovom mlijeku od 0,91 mg/100 g raste do intervala od 3,972 do 4,987 mg/100 g mlijeka za uzorke pasteriziranog mlijeka, te do raspona od 27,069 do 29,225 mg/ 100 g mlijeka za uzorke steriliziranog mlijeka. Veći udjel laktuloze nastao je u uzorcima pasteriziranim na višoj temperaturi pasterizacije. Vrsta sterilizatora nije značajno utjecala na udjel laktuloze iako su najviše vrijednosti utvrđene u cjevastom sterilizatoru, potom infuzionom i pločastom. Udjel laktuloze u uzorcima steriliziranog mlijeka sa zagrebačkog tržišta bio je u rasponu od 0,984 do 53,578 mg/100g mlijeka., Lactulose is ketose derived from lactose during heating and storage of milk and dairy products. This carbohydrate is a slightly sweeter and more soluble than a lactose. The presence of lactulose in an artificial infants nutrition iniciate the development Bifidobacterium bifidum microorganism in the intestinal flora. The aim of this work was twofolded. As it is well known that a development of lactulose occurs during a thermal processes, in this work the influence of a different thermal regimes on lactulose content was analysed. For this purpose, a lactulose content in raw milk samples, milk samples obtained by three different pasteurization regimes as well as after sterilization process on three different sterilizer types, was established. Secondly, a lactulose content in sterilized milk samples from different dairy industries supplied from Zagreb market was established. Lactulose content was determined by enzimatic method. Thermal processing increased lactulose content from an average 0,91 mg/100 g in raw milk samples up to the level between 3.972 to 4.987 mg/100 g for pasteurized milk samples. The values from 27.069 to 29.225 mg/100 g were established in sterilized milk samples. Higher lactulose content arose in milk samples treated at higher pasteurization temperature. The type of sterilizer used had no influence on lactulose content, although the higher values were obtained in tubular sterilizer followed by infusion and plate sterilizers. Lactulose content ranged from 0.984 to 53.578 mg/100 g in sterilized milk samples supplied from market.

Deskriptivne seniorske analize su postupci opisivanja svojstava proizvoda koji pri ocjenjivanju proizvoda u potpunosti uzimaju u obzir svaki zapaženi osjet: vizualni, auditivni, olfaktorni, kinestetički. Iako se deskriptivne analize na području SAD primjenjuju već 40 - tak godina, u Europi se još uvijek rijetko koriste. Od svih postojećih deskriptivnih metoda u kvantitativnoj deskriptivnoj analizi uklonjene su mane svih prethodnih, a posebna prednost te metode je mogućnost grafičkog prikaza dobivenih rezultata pomoću tzv. paukove mreže koja nanesena na prozirnu foliju može biti korištena kao standard s kojim će se uspoređivati ostali rezultati. U ovom radu grafičkim je prikazima omogućen trenutačni uvid u senzorsku kakvoću uzoraka te su jasno i ilustrativno prikazane promjene seniorskih obilježja koje se zbivaju tijekom skladištenja uzoraka jogurta., Descriptive analyses are describing methods of perceived sensory characteristics of a product, usually taking account of their occurrence: visual, auditory, olfactory, kinesthetic, etc. when the product is evaluated. Although over the last 40 years in USA many descriptive analysis methods have been developed, and some have gained and maintained popularity as standard methods, in Europe it is novel techniques seldom in use. In QDA-method all defectivness of previous descriptive analysis methods have been removed. The advantage of this method is that the report generally contains a graphic representation of the data in the form of a "spider web" which, when presented on a transparent sheet, could be used as a standard to compare with other results. In this work graphic representation (in the form of a "spider web") of the sensory characteristics, based on the results of the QDA for each panel member, clearly and visualy display changes that occur during storage under quoted conditions.