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Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim of this study was to investigate the influence of fructose sweeteners on the development of functional properties of MCG fat mimetic, such as rheological and textural behavior. Fat mimetics made from Microcrystalline cellulose gel (MCG) consist of colloidal microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (NaCMC) and were observed in five different concentrations (1, 3, 5, 7, and 10%). The amount of starch sweetener in the mixture with the fat mimetics was 20%. The effect of pure crystalline fructose and a mixture of crystalline-fructose and high-fructose corn syrup in a ratio of 1:1 was analyzed. Rheological parameters significantly decreased with the application of starch sweeteners. By adding a mixture of starch sweeteners, this decrease was further increased by 10%. At higher gel concentrations of 5, 7, and 10%, the dominance of the elastic modulus G′ was preserved. Texture parameters such as firmness, consistency, cohesiveness, and viscosity index were reduced accordingly. The presence of starch sweeteners significantly disrupted the networking of the three-dimensional structure of the MCG gel and the proper hydration process during the formation of fat mimetics. [ABSTRACT FROM AUTHOR]

Plant extracts and other plant products have been used as an alternative to synthetic fungicides or an additional way to reduce their use. The choice of plant extracts and their application depends on their functional characteristics, availability, cost‐effectiveness, and their impact on phytopathogens, and also on the environment. Therefore, the present study aims to assess the potential of Celtis australis methanolic extracts as source of compounds with antifungal activity. Methanolic extracts prepared from leaves and unripe mesocarps of C. australis collected from different localities of Montenegro (Podgorica—PG, Donja Gorica—DG, and Bar—BR) were evaluated for their phenolic compounds' composition as well as antifungal and cytotoxic properties. Obtained results revealed that extracts contain various bioactive constituents including phenolic acids, flavonoids, and their derivatives. The predominant phenolic acid was ferulic acid, identified in leaf samples from DG (187.97 mg/100 g dw), while isoorientin was the most abundant phenolic compound found in all examined samples. Regarding antifungal potential of the tested samples, all but one (prepared from mesocarp BR) possessed higher activity than Previcur, a commercial systemic fungicide intended to control seedlings. In vitro studies on HaCaT cell line showed that the extracts had no toxic effect toward the tested cell line. These results lead to the conclusion that methanolic extracts of C. australis can become an alternative to the use of synthetic fungicides in agriculture. Those extracts represent natural biodegradable fungicides and enable more efficient control of pathogenic fungi. [ABSTRACT FROM AUTHOR]

Schizophrenia, a multisystem condition with an unclear cause, is linked to immunological dysfunctions, including altered cytokine levels. The possible role that inflammation could play in psychiatric diseases has been the subject of a growing corpus of research in the last 20 years. Individuals with schizophrenia have abnormal cytokine synthesis, abnormal cytokine concentrations, and altered cytokine receptors in their blood and cerebrospinal fluid, suggesting a relationship between inflammation and schizophrenia. Contradictory results have been observed in psychosis, leaving the pathophysiological function of inflammation in psychosis unclear. The population with chronic schizophrenia has been extensively investigated. Still, the group with first-episode psychosis (FEP) provides a unique chance to assess the biological, clinical, and functional consequences of psychotic illnesses. Results regarding cytokine concentration are inconsistent, which is a consequence of different research methodologies. However, it was found that there was a relationship between inflammation markers and disease symptoms. The development of biomarkers as quickly as possible following the onset of a disease might open the way for early disease prevention, which improves the prognosis. Intervention at an early stage stops the progression of the disease and enhances treatment outcomes. The drug-free FEP population is receiving a growing amount of attention from researchers who are conducting studies on a large scale. [ABSTRACT FROM AUTHOR]

A literary criticism of the novels "The Plague of Doves" and "The Round House," both by Native American author Louise Erdich. Both books are grounded in the 1911 lynching of three Native Americans in Pluto, North Dakota for the alleged crime of murder, with the survivor a central character of both works. Topics include postmodernism in literature and criticism, historiography, and historical fiction, justice for Native American victims of crimes, especially women, and considerations of the novels' points of view.

Edible mushrooms have been appreciated globally for their organoleptic, nutritional and chemical properties. In the present study, fruiting body of Calocybe gambosa, wild growing in Serbia, has been chemically characterized (content of macronutrients, soluble sugars, tocopherols, fatty and organic acids) and its bioactive (antimicrobial and antioxidant) properties were evaluated. The results obtained suggest that this mushroom is a source of carbohydrates and proteins (72 g/100 g dry weight (dw) and 16 g/100 g dw, respectively), with a low fat content (1.5 g/100 g dw). Sugar analysis revealed the presence of trehalose (3.82 g/100 g dw) and mannitol (0.22 g/100 g dw). Tocopherol composition revealed the presence of a-tocopherol (7.8 µg/100 g dw), while fatty acid analysis revealed the presence of 24 fatty acids with the prevalence of polyunsaturated fatty acids. Amongst organic acids, oxalic, quinic, malic, citric and fumaric acid were detected (2.8 g/100 g dw, 1.45 g/100 g dw, 11.3 g/100 g dw, 1.3 g/100 g dw, 0.08 g/100 g dw, respectively). Comprehensive antioxidant activity analysis (reducing power, DPPH radical scavenging activity, ß-carotene/linoleate and TBARS assays) indicate that the mushroom is a perspective antioxidant source, whereas its antimicrobial potential turned out to be moderate. Nevertheless, at a sub--inhibitory level, the methanolic extract disrupted cell-to-cell communication using Pseudomonas aeruginosa PAO1 as a model system. Finally, enrichment of oatmeal cookies with C. gambosa flakes not only improved their nutritional value, but was praised among the participants in sensory evaluation test, indicating that along with results of chemical composition and biological activity, this mushroom has a potential to be regarded as functional food. [ABSTRACT FROM AUTHOR]

In spite of extensive usage of Laetiporus sulphureus (sulphur polypore) in traditional European and Asian ethno-medicine for centuries, its anticancer therapeutic potential and toxicity profile remained explored in animal models. Herein, using zebrafish (Danio rerio), as a preclinical animal model, we demonstrated that L. sulphureus lectin (LSL) and ethanol extract (LSE) are non-toxic at high doses up to 400–500 μg/mL, while they effectively inhibited angiogenesis and cancer development at much lower doses. Lectin showed 74-fold higher anti-angiogenic potency than the extract, and even 378-fold higher therapeutic potential than sunitinib-malate, cardiotoxic and myelosupressive anti-angiogenic drug of clinical relevance. Using wound healing and MTT assays, we proved LSL's strong antimigratory effect and selective endothelial cytotoxicity in relation to lung fibroblasts. In addition, employing the zebrafish xenograft models, we demonstrated that LSL almost completely reduced growth, neovascularization and metastasis of human colorectal carcinoma and mouse melanoma. Even more, LSL exerted 8-fold higher potency towards colorectal carcinoma than melanoma, showing markedly higher activity than cisplatin, while LSE failed to express any anticancer activity. Accompanied with non-toxic response, including neutropenia and inflammation, the results of this study strongly imply that LSL could be used as safe adjuvant in chemotherapy against colorectal carcinoma and melanoma. Unlabelled Image • Laetiporus sulphureus lectin (LSL) and ethanol extract (LSE) are no toxic in vivo. • LSL prevents growth and metastasis of HCT-116 and B16 cells in zebrafish xenografts. • LSL and LSE effectively inhibit angiogenesis in vivo and endothelial cells migration. • LSL and LSE have higher therapeutic potential than drug sunitinib-malate or cisplatin. [ABSTRACT FROM AUTHOR]

Diffuse gamma ray emission from the Galactic center at 2-3 GeV, as well as the 12 TeV gamma ray excess in the Galactic disk, remain open for debate and represent the missing puzzles in the complete picture of the high-energy Milky Way sky. Our papers emphasize the importance of understanding all of the populations that contribute to the diffuse gamma background in order to discriminate between the astrophysical sources such as supernova remnants and pulsars, and something that is expected to be seen in gamma rays and is much more exotic - dark matter. We analyze two separate data sets that have been measured in different energy ranges from the "Fermi-LAT" and "Milagro" telescopes, using these as a powerful tool to limit and test our analytical source population models. We model supernova remnants and pulsars, estimating the number of still undetected ones that contribute to the diffuse background, trying to explain both the Galactic center and the 12 TeV excess. Furthermore, we aim to predict the number of soon to be detected sources with new telescopes, such as the "HAWC". [ABSTRACT FROM AUTHOR]

In this study, the effect of encapsulated sour cherry pomace extract on the physical characteristics of the cookie dough (colour, textural and rheological properties) was investigated. Sour cherry pomace extract encapsulated in whey (WE) and soy proteins (SE) was incorporated in cookie dough, replacing 10% (WE10 and SE10) and 15% (WE15 and SE15) of wheat flour. The dough samples containing encapsulates had the grey-blue colour (b* values significantly decreased compared to control sample). Due to the presence of anthocyanins, a* values of the dough colour increased significantly with the addition of encapsulates. The addition of soy protein encapsulate increased hardness, resistance to extension and viscosity of cookie dough and decreased deformation compliance (J), while the addition of whey encapsulate caused dough softness, higher deformation compliance and lower values of viscosity compared to control sample. Values of storage and loss modulus, G′ and G″, significantly decreased when wheat flour was replaced with WE and increased when the flour was replaced with soy protein encapsulate. The addition of soy protein encapsulate resulted in higher cookie hardness. [ABSTRACT FROM AUTHOR]

The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (<150 µm, 150-1000 µm, and 800-2000 µm), wheat germ content (5, 10, and 15%), and dough moisture content (20, 22, and 24%) on chemical, textural, and sensory characteristics of cookies was investigated using the Box--Behnken experimental design. The substitution of wheat flour with wheat germ increased the protein, fat, mineral, and fiber content of the cookies. The particle size of wheat germ affected the textural properties of cookies. As the particle size of wheat germ increased, the hardness of cookies decreased. The color of the cookie was most influenced by the interaction of dough moisture content and wheat germ particle size. Wheat germ level up to 15% had no significant effect on the sensory characteristics of cookies. A suitable combination of defatted wheat germ level, its particle size, and dough moisture content can improve the nutritional value of cookies, without causing a negative effect on the cookies' sensory characteristics. [ABSTRACT FROM AUTHOR]

The influence of mixture of two separate emulsifiers and a new generation of emulsifier 2 in 1, which nowadays has a tendency to replace these two, on the rheological and textural properties and sensory quality of fat filling was investigated. Emulsifiers were added in concentrations of 0.3, 0.45 and 0.75%, and calculated on the total mass of raw materials. The addition of emulsifiers in concentrations of 0.3 and 0.45% had a significant influence on the textural and rheological parameters of fat filling. These results showed that is not necessary to add a maximum amount of an emulsifier in order to achieve optimal spreadibility and hardness, which is certainly justified from an economic point of view. The addition of emulsifier 2 in 1 caused starchy taste and migration of fat to the surface of fat filling. The sample with 0.45%, which was a combination of two emulsifiers, had the best sensory quality and spreadability characteristics. [ABSTRACT FROM AUTHOR]

Brewer's spent grain (BSG) is a by-product generated during the brewing process. It is a rich source of dietary fibre and proteins, with great potential to increase nutritional value of food products. In this research different quantities of fresh (non-dried and non-milled) brewer's spent grain (15, 25 and 50%) were added to wheat flour on a replacement basis in order to evaluate its effect on fibre and protein content, instrumental parameters of colour, microbial stability and sensory characteristics of cookies. Protein and fibre content of cookies increased following the addition of BSG from 7.55% to 9.69% and 6.8 to 15.55%, respectively. Considering the colour characteristics, addition of BSG decreased L* and b* values, while a* values increased. Enterobacteriaceae, Escherichia coli, Clostridium spp., yeasts and moulds were not detected in cookie samples, while the Enterobacteriaceae were detected (40 cfu/g) in fresh BSG. The addition of 25% of BSG resulted in best sensory characteristics of cookies in terms of surface appearance, hardness, grittiness and flavour. The results have shown that fresh BSG has a potential to increase nutritional value of the cookies without negative influence on cookie sensory characteristics and microbiological stability. [ABSTRACT FROM AUTHOR]

Wild mushrooms are mainly collected during the rainy season and valued as a nutritious food and sources of natural medicines and nutraceuticals. The aim of this study was to determine the chemical composition and bioactive properties (antioxidant, antimicrobial and cytotoxicity) of Polyporus squamosus from two different origins, Portugal and Serbia. The sample from Portugal showed higher contents of as protein (17.14 g/100 g), fat (2.69 g/100 g), ash (3.15 g/100 g) and carbohydrates (77.02 g/100 g); the same sample gave the highest antioxidant activity: highest reducing power, DPPH radical scavenging activity, and lipid peroxidation inhibition in both β-carotene/linoleate and TBARS assay. These results could be related to its higher content in total tocopherols (1968.65 μg/100 g) and phenolic compounds (1.29 mg/100 g). Both extracts exhibited antibacterial activity against all the tested organisms. The samples from Serbia gave higher overall antibacterial activity and showed excellent antibiofilm activity (88.30%). Overall, P. squamosus methanolic extracts possessed antioxidant, antimicrobial, antibiofilm and anti-quorum sensing activity, and without toxicity for liver cells. This investigation highlights alternatives to be explored for the treatment of bacterial infections, in particular against Pseudomonas aeruginosa . This study provides important results for the chemical and bioactive properties, especially antimicrobial activity of the mushroom P. squamosus . Moreover, to the authors’ knowledge this is the first report on sugars, organic acids, and individual phenolic compounds in P. squamosus . [ABSTRACT FROM AUTHOR]

The Box- Behnken experimental design and modern instrumental methods were applied to examine the rheological and textural characteristics of the cookie dough, depending on the amount of flour replaced with wheat germ (5, 10 and 15%), different particle sizes of wheat germ (<150, 150-1,000, 800-2,000 μm) and varying moisture content of the dough (20, 22 and 24%). The results showed that increasing particle size of the wheat germ reduces deformation compliance of the dough. Moisture content had the greatest impact on dough elastic and viscous modulus. Particle size of wheat germ had an impact on resistance to extension and on extensibility of the dough. Wheat germ content up to 15% had no influence on the rheological and textural characteristics of the cookie dough. Practical Applications Wheat germ is nutritionally the most valuable part of the grain of wheat. It is a rich source of vitamin E, B vitamins, protein, dietary fiber and minerals (calcium, iron, potassium, magnesium, zinc). Unfortunately, wheat germ is one of the main by-products of milling because of its high oil content. Using defatted wheat germ (by-product of the wheat germ oil removing process), we can nutritionally enrich cookies that are ready-to-eat, have long shelf life and widely consumed food. The present results indicate that the combination of wheat germ content, its particle size and moisture of the dough can be used to improve the nutritional quality of the cookies, without a negative effect on the physical characteristics of the dough. [ABSTRACT FROM AUTHOR]

• Synthesis of verbenol stereoisomers and verbenone enantiomers is presented. • Broad spectrum bioactive features were evaluated. • Compounds exert antimicrobial and anti-inflammatory potential. • Increased optical purity may be enhancer tool for improved biological activity. Naturally occurring terpene core compounds have been used extensively in both pharmaceutical and cosmetic industry. However, since chirality of these compounds has profound influence on the level of their bioactivity, the aim of the present study was to assess broad spectrum activities of four possible stereoisomers of monoterpene alcohol verbenol and both enantiomers of monoterpene ketone verbenone. Antimicrobial activity was evaluated against different bacterial and fungal strains of clinical relevance. Tested compounds exhibited antibacterial activity within MICs range of 0.6–2.5 mg mL−1, antifungal activity within MICs range of 0.08–0.6 mg mL−1, and anticandidal activity with MICs 0.3–1.2 mg mL−1. While there was no difference in antibacterial activity between the enantiomers of verbenone, this was not the case with tested verbenol enantiomers. Furthermore, the compounds expressed no cytotoxicity to human keratinocyte cell line HaCaT at the tested concentrations. Interestingly, compounds contributed to the downregulation of interleukin IL-6 levels in HaCaT cells exposed to bacterial agent Staphylococcus lugdunensis. According to our knowledge, this study is the first that comparatively describes biological activities of stereoisomers of verbenol and enantiomers of verbenone. Current findings highlighted the importance of stereochemical purity of monoterpenoids in relation to their unique biological features. [Display omitted] [ABSTRACT FROM AUTHOR]

Spiked centaury (Centaurium spicatum) is a well-known medicinal plant from the Mediterranean region with various bioactivities, but there are no studies addressing the use of different solvent systems to improve its pharmacological potential. Nine extraction procedures were adapted to study the effects of solvent composition on the content of bioactive compounds in C. spicatum extracts and on corresponding bioactivities. Targeted metabolomics was performed to obtain information on the chemical composition of extracts. Ethanol-water-based extraction procedures were the most efficient in isolating polyphenols, while less polar butanol extract contained the highest amount of iridoids. Antioxidant potential analysis revealed stronger activity in extracts with higher polyphenol content. Bacillus cereus and Staphylococus aureus were designated as the most sensitive bacterial strains to the activity of extracts, while among the micromycetes tested, Penicillium funiculosum was the most susceptible strain. Butanol extract showed antivirulence potential on Candida albicans morphological transition from yeast to hyphal form, and selected extracts were effective against biofilm formation in two Candida species. All the extracts tested in this study showed no cytotoxic activity to immortalize human skin keratinocyte cell line (HaCaT), whereas extracts obtained by ethanol-water extraction stand out for their potent wound healing effects. Moreover, the influence of the extraction solvent system on various bioactivities of C. spicatum is reported herein for the first time. Overall, the results presented in this study promote the use of C. spicatum as a source of natural products with potential antioxidant, wound healing, and antimicrobial applications that are potentially safe for human use. [ABSTRACT FROM AUTHOR]

Background Three pure compounds that naturally occur in plants were of particular interest to our study regarding the possibility of using them as food preservatives: p-coumaric acid (found in peanuts, tomatoes, carrots, garlic, wine, vinegar, etc.), caffeic acid (found in argan oil, oats, wheat, rice and olive oil) and rutin (found in asparagus, citrus fruits, berries, apple, apricot, asparagus, beef and beer). In the following study we investigated in situ antioxidant and antimicrobial activities of three pure compounds, namely caffeic acid, p-coumaric acid and rutin, naturally occurring in plants. Results Two food systems were used in order to obtain information on how these compounds react in actual food systems rather than microbiological media. The results indicated good antioxidant activity in in situ food systems. For tested phenolic compounds it was further shown that they successively inhibited the development of the isolated food contaminant Staphylococcus aureus in chicken soup. Panelist found that organoleptic characteristics of chicken soup and pork meat improved after treatment with phenolics. Conclusion Our findings alone, along with the potential use of phenolic compounds that are widespread in nature, may imply their potential use as preservatives in the food industry. © 2013 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Highlights: [•] Hydrocarbons predominated in L. sulphureus extracts, followed by fatty acids, esters, sesquiterpenes and ketones. [•] Extracts possessed antimicrobial activity in vitro. [•] In situ study indicates complete inhibition of A. flavus growth in tomato paste. [ABSTRACT FROM AUTHOR]

A numerical model of a long period grating in photonic crystal fibre fabricated by an electric arc is proposed that allows for the spectral characterisation of the grating. In the combination with the suggested model of the photonic crystal and the experimentally recorded grating growth it is used to find the index change induced by the electric arc. [ABSTRACT FROM AUTHOR]

It is shown that bound states in continuum can be generated by applying supersymmetric quantum mechanics to real potentials in such a way that the transformed potential becomes complex. Three cases of the initial potential are considered in more detail: flat potential, step potential and rectangular quantum well. The conditions are found for the existence of bound state in continuum in these cases, as well as the expressions for the wavefunction of this state and the corresponding complex potential in analytic form. [Copyright &y& Elsevier]

Magnesium titanate ceramics were prepared by reactive spark plasma sintering (SPS) at 1200 °C for 5 min. Prior to sintering, MgO and TiO 2 powders were mixed by high energy ball milling (HEBM) for 15, 30, or 60 min. The effect of milling time on phase composition was analyzed by X-ray diffraction (XRD) for milled powders and sintered specimens. The morphology of the sintered ceramics was investigated by scanning electron microscopy (SEM), while elemental distribution was determined by energy dispersive spectroscopy (EDS). The presence of the MgTi 2 O 5 phase was detected in XRD and was confirmed by EDS analysis. Microcracking was observed for specimens prepared with longer milling times and attributed to the coefficient of thermal expansion (CTE) mismatch dominantly due to the anisotropic crystal structure of MgTiO 3 phase. The sample milled for 15 min showed the highest Vickers hardness due to less or no microcracking and nearly full density. The dielectric measurements in the range of 10 Hz–250 MHz demonstrated extremely high dielectric permittivity, as high as 104 at 1 kHz. An increase in loss tangents was observed due to oxygen vacancy formation, which was promoted by the vacuum environment during SPS. Oxygen vacancy-related dielectric relaxation was also detected and explained. [ABSTRACT FROM AUTHOR]

In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate samples were analyzed by determination of antioxidant capacity, particle size distribution, textural, rheological, and sensory properties. The obtained results revealed that chocolate enriched by whey protein hydrolysate (H-WPC) possesses higher content of total polyphenols (1007.8 ± 96.8 mg GAE/100 g), increased ability to inhibit ABTS radicals (66.30 ± 1.99%), and increased ability to inhibit DPPH radicals (56.34 ± 3.20%), compared to the standard milk chocolate (C) (877.1 ± 56.0 mg GAE/100g; 48.46 ± 2.11%; 48.07 ± 2.80%, respectively). The additional ingredients do not significantly affect the hardness and enthalpy of chocolates. The hydrolyzed whey proteins increase the viscosity of chocolate (11.81 ± 0.11 Pa·s) to a greater extent than non-hydrolyzed whey proteins (9.17 ± 0.09 Pa·s), relative to the control sample (3.53 ± 0.05 Pa·s). Regardless of the fact that the WPC sample has slightly better rheological characteristics and particle size distribution compared to the H-WPC sample, no major changes in the sensory characteristics of chocolate were observed. Based on the results, whey protein hydrolysate can be marked as an exceptional ingredient for improving the quality of chocolate. [ABSTRACT FROM AUTHOR]

Defatted wheat germ was used to substitute wheat flour by 5–15% to produce cookies enriched with protein, fat, sugar and minerals. The effects of different level of substitution of wheat flour by defatted wheat germ and dough moisture content (20–24%) on hydroxymethylfurfural (HMF) formation in cookies were investigated. Colour parameters (L*, a*, and b*) were also measured, total colour difference (ΔE) and browning index (BI) were calculated and their correlations with HMF content were studied. The substitution of wheat flour by defatted wheat germ led to a higher HMF content compared to control cookies (P < 0.05). However, its formation was more strongly influenced by the dough moisture content than by the level of substitution. HMF content is positively correlated to the a* (r = 0.890; P < 0.01), b* (r = 0.605; P < 0.01) and BI (r = 0.710; P < 0.01) values, and negatively correlated to the L* (r = –0.624; P < 0.01). Results of the HMF formation and the correlation between HMF content and colour parameters were confirmed by the PCA analysis. [ABSTRACT FROM AUTHOR]

The lower content of phenolic compounds in white chocolate makes this confectionery product unhealthier and, thus, adequate for enrichment compared to other types of chocolates like dark or milk. Less phenolics in white chocolate is due to absence of dark cocoa solids, abundant in these compounds. This study aimed to develop a new product with a higher nutritional value than regular white chocolate by enriching white chocolate with blueberry juice as a natural source of polyphenols. Since phenolic compounds are highly sensitive to heat, light, oxygen, and pH, encapsulated form of blueberry juice was used to increase their stability in the product. Blueberry juice was encapsulated on maltodextrin (B/M) and added to white chocolate at 80 g/kg and 100 g/kg concentrations. Enrichment significantly (p<0.05) increased the content of total dietary fibres and carbohydrates in the white chocolate and decreased proteins and total fats. The addition of the encapsulates significantly (p<0.05) impacted all particle size parameters, especially volumeweighted mean D[3,4] which increased (14.38 μm for B/M80 and 16.00 μm for B/M100) compared to the control (13.06 μm). Rheological properties are of great importance for products like chocolate and the incorporation of the encapsulates significantly (p<0.05) increased the values of rheology parameters like Casson viscosity (1.04 Pas for B/M80 and 1.21 Pas for B/M100). Likewise, enrichment significantly (p<0.05) decreased the hardness of the sample (B/M80) compared to the control. Furthermore, the content of total polyphenols and antioxidant capacity significantly (p<0.05) increased following the added concentration of the encapsulates. The highest content of total polyphenols and antioxidant capacity was observed in the chocolate sample enriched with 100 g/kg of encapsulate. The colour of the enriched samples significantly (p<0.05) differed from the control sample. The impact of the added encapsulate on sensory properties was not significant (p>0.05) except for the sweetness. The enriched chocolate samples were less sweet. The results of this study indicate the potential of maltodextrin as a carrier of sensitive bioactive compounds for the enrichment of products like white chocolate. [ABSTRACT FROM AUTHOR]

Green areas of kindergartens and schools represent an important part of the system of a city's greenery and perform a range of functions like ecological, environmental, sanitary, aesthetic, educational, recreational, etc. These areas may have some woody species which are of an invasive or allergenic character. Allergenic woody species may negatively influence the children's health, or provoke certain allergic reactions. Since children spend most of their time in kindergartens, the research of the presence of allergenic species in these areas is very important. Invasive woody species could threaten biodiversity and disturb aesthetics of the green kindergarten's area by sudden and quick spreading. The research has been carried out on the green areas of four kindergartens in Belgrade. This research consists of the survey of the main elements of tree growth, the assessment of vitality and decorativeness of each tree as well as the establishment of the number of allergens and invasive species on every researched area. The obtained data have been processed in the statistical program SPSS Statistics 17.0. The results have shown the presence of 41 plant species with the total number of 359 trees on those 4 researched areas. One invasive species (Robinia pseudoacacaia L.) with the total number of 38 trees (10.6%) is present. 12 allergenic species with 133 trees have been ascertained, which is 37.0% of the total number. The species Betula pendula Roth., which pollen has very conspicuous allergenic characteristics, is present with 17 trees, and the species of the genus Tilia spp., with moderately to strongly conspicuous characteristics of pollen, with 21 tree. [ABSTRACT FROM AUTHOR]

The rheological properties of spreadable cocoa cream containing lecithin of different origins (sunflower, rapeseed and soy lecithin) were investigated within this research. A laboratory ball mill was used to produce creams containing varying amounts of lecithin (0.3, 0.5 and 0.7 wt%). The effect of milling time was also studied (between 30, 40 and 50 min). Comparison between the different origins of lecithin revealed sunflower lecithin to be lower in viscosity than soy or rapeseed lecithin. Sunflower and rapeseed lecithins have a higher phosphatidilcholine content than soy lecithin. Increasing the lecithin concentration decreased the crystallization rate and increased the peak and conclusion temperatures in the cream fat phase. The type of lecithin used had no significant influence on the fat phase viscosity. It is found that the optimal rheological properties of spreadable cocoa cream can be achieved using 0.5 wt% of soy and rapeseed lecithin or 0.7 wt% of sunflower lecithin and 40-min milling time. [ABSTRACT FROM AUTHOR]

Ethnopharmacological relevance Sempervivum tectorum L. (Crassulaceae), known as houseleek, is used in traditional medicine in the treatment of ear inflammation. It can be spread as a pack on wounds, sores, burns, and abscesses and also on painful areas attacked by gout as a refrigerant and astringent. Drinking tea prepared from leaves of S. tectorum is recommended for ulcer treatment. The present study was designed to investigate ethopharmacological use of S. tectorum in the southern Serbia and to further scientifically justify and confirm effectiveness of the leaf juice used in ethnomedicine for ear inflammation, against otitis linked bacteria. Material and methods Ethnopharmacological survey on the use of S. tectorum in southern Serbia was performed using semi structured questionnaires via a face-to-face interview. Chemical composition of the leaf juice regarding phenolic compounds and organic acids was analyzed. Antimicrobial activity was tested on bacteria isolated from ear swabs of the patients suffering from the ear pain ( otitis ). Anti-quorum-sensing activities of the juice were further investigated on Pseudomonas aeruginosa . Results Ethnopharmacological survey revealed the use of S. tectorum in southern Serbia for the treatment of ear pain, warts, cancer, stomachache, ulcer and high blood sugar level with the highest fidelity level (FL) for the ear pain. The phenolic composition of the S. tectorum leaf juice consisted of flavonol glycosides, with kaempferol-3- O -rhamnosyl-glucoside-7- O -rhamnoside as the majority compound. Organic acids composition revealed malic acid as the most dominant one. Antimicrobial and anti-quorum-sensing activities of the juice showed to be promising. Conclusion Ethnopharmacological use of S. tectorum juice for treating ear pain is justified, since the juice possessed antimicrobial activity towards clinical isolates of bacteria linked to otitis . [ABSTRACT FROM AUTHOR]

Artificial neural network (ANN) development to find optimal carriers (pea protein-P, maltodextrin-M, and inulin-I) mixture for encapsulation of pumpkin waste bioactive (β-carotene and phenolics). Freeze-drying encapsulation and encapsulates characterisation in terms of bioactive contents and encapsulation efficiencies, water activity, hygroscopicity, densities, flowability, cohesiveness, particle size (laser diffraction), solubility, colour (CIELab), morphological (SEM), stability and release properties. Optimal encapsulates, OE-T (with highest total bioactive contents; P, M, and I of 53.9, 46.1, and 0%w/w) and OE-EE (with highest bioactive encapsulation efficiencies; P, M, and I of 45.5, 32.0, and 22.5%w/w) had particle diameters of 94.561 ± 1.341 µm and 90.206 ± 0.571 µm, the span of 1.777 ± 0.094 and 1.588 ± 0.089, highest release at pH 7.4 of phenolics of 71.03%w/w after 72 h and 66.22%w/w after 48 h, and β-carotene of 43.67%w/w after 8 h and 48.62%w/w after 6 h, respectively. ANN model for prediction of encapsulates' preparation, showed good anticipation properties (with gained determination coefficients of 1.000). [ABSTRACT FROM AUTHOR]

The phenolic composition and bioactive properties of Holland and Italian bell pepper plant (Capsicum annuum L.) hydroethanolic extracts were investigated by HPLC-DAD-ESI/MS and in vitro cell- and enzyme-based assays, respectively. O -Glycosylated luteolin derivatives were identified as the major compounds, representing ∼60% of the phenolic fraction. Both extracts displayed remarkable antioxidant activity and ability to inhibit α-glucosidase and the formation of advanced glycation end products (AGEs) compared to the positive controls, which yielded statistically higher or equal IC 50 values. Notably, the extracts were up to 57 times more effective than aminoguanidine in inhibiting AGEs. The lipase enzyme involved in fat metabolism and the pro-inflammatory mediator nitric oxide were also inhibited in some extent, with orlistat and dexamethasone being 10–13.4-fold and ∼17-fold more effective than the extracts, respectively. A notable cytotoxicity occurred on the tested human tumor cell lines, mainly on Caco-2 with GI 50 values ranging from 18 to 65 μg/mL. Furthermore, activity greater than that of food preservatives was observed against some foodborne fungi and bacteria. These results highlight bell pepper plant by-products as a renewable source of functional ingredients that could be utilized in food, nutraceutical, and medicinal formulations to manage type 2 diabetes, obesity, and other oxidative stress-mediated conditions. [Display omitted] • O -Glycosylated luteolin derivatives were abundant phenolic compounds in the extracts. • The extracts had antioxidant activity and inhibited α-glucosidase and AGEs formation. • The extracts inhibited in some extent the lipase enzyme and nitric oxide production. • Notable cytotoxic effects occurred on human tumor cell lines, mainly on Caco-2 cells. • The extracts were more active against some microorganisms than the positive controls. [ABSTRACT FROM AUTHOR]

Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates. [ABSTRACT FROM AUTHOR]

Migraine is a common neurological disorder that is characterized by episodes of moderate to severe headache. Magnetic resonance spectroscopy (MRS) is a noninvasive method that enables in vivo studying of tissue metabolism by utilizing the magnetic properties of certain atomic nuclei, mainly hydrogen (1H) and phosphorous (31P). 1H-MRS is most commonly used to measure the concentration of gamma aminobutyric acid (GABA), glutamate, phosphocreatine (PCr), creatine, choline, N-acetylaspartate (NAA), myo-inositol, aspartate and lactate. 31P-MRS enables noninvasive in vivo measuring of concentration of compounds containing phosphorus nuclei. This allows the measurement of metabolites involved in brain energy metabolism including concentrations of phosphocreatine (PCr), inorganic phosphate, creatine, adenosine diphosphate (ADP) and adenosine triphosphate (ATP). 1H-MRS studies reported significant differences in levels of GABA, glutamate, lactate and NAA between migraine patients and controls, measured in various brain regions, while most of the studies found no significant differences in levels of myo-inositol, choline and total creatine. The main consistent findings using 31P-MRS are concomitantly decreased PCr and increased inorganic phosphate, that is, a decreased PCr/inorganic phosphate ratio, as well as decreased magnesium measured in cortical regions of migraine patients. For identifying a biomarker in migraine it is necessary for future MRS studies to obtain additional information of the ictal state in migraine as well as before and after interventions. Severity of the disease (disease duration and migraine attack frequency) has to be taken into account to detect possible correlation with MRS findings which also needs further research. [ABSTRACT FROM AUTHOR]

BACKGROUND: Many studies have described cocoa polyphenols as being bioactive compounds with a potential positive effect on human health. Although dark chocolate is a most powerful source of antioxidants, their content is lower in milk chocolate; conversely, in white chocolate the fat‐free cocoa solids are omitted. The aim of this study was to increase polyphenol content and antioxidant capacity of white chocolate by adding encapsulated green tea extract (GTE) in amounts of 60, 80 and 100 g kg−1. RESULTS: GTE influenced the particle size parameters, increasing the volume weighted mean from 15.43 μm in white chocolate to 19.34 μm in chocolate with 100 g kg−1 GTE. At the same time, the viscosity of enriched chocolate also increased owing to the addition of new solid particles. The surface color of enriched chocolates changed in accordance with the amount of encapsulate, where all enriched chocolates had a slightly lighter color after 12 months of storage. Total polyphenol content (mg gallic acid equivalents (GAE) kg−1) increased from 0.41 in white chocolate to 2.73 in chocolate enriched with maximal GTE. This amount of GTE increased antioxidant capacity (mmol Trolox equivalents kg−1) from 1.22 in white chocolate to 16.12. After 12 months of storage, degradation of polyphenols was found to be a maximum of 37.27%, while antioxidant capacity decreased up to 44.14%. CONCLUSION: In addition to the impact on chocolate viscosity, GTE added value through the polyphenol content and sensorial profile of the new product with an unusual green tea flavor and a shelf life of at least 12 months. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

[Display omitted] • Bioactive properties and chemical composition of lemon balm plants was investigated. • Rosmarinic acid were the major polyphenolic compound in all the samples. • Quinic acid was the richest in conventional farming, regardless of irrigation. • Plant extracts had similar or higher antimicrobial activity than positive controls. • Full irrigation resulted in lower EC 50 values than deficit irrigation. The present study aims to determine the combined effect of cropping system and irrigation regime on the chemical composition and bioactive properties of lemon balm aerial parts. For this purpose, lemon balm plants were grown under two farming systems (conventional farming vs organic farming) and two irrigation levels (full irrigation vs deficit irrigation) and harvested twice throughout the growing period. The collected aerial parts were subjected to three different methods of extractions, namely infusion, maceration and ultrasound-assisted extraction and the obtained extracts were evaluated in terms of chemical profile and bioactivities. Five organic acids with varied composition among the tested treatments were identified in all the tested samples for both harvests, namely, citric, malic, oxalic, shikimic and quinic acid. Regarding phenolic compounds composition, the most abundant ones were rosmarinic acid, lithospermic acid A isomer I and hydroxylsalvianolic E, especially for the maceration and infusion extraction methods. Full irrigation resulted in lower EC 50 values than deficit irrigation only in the treatments of the second harvest, while variable cytotoxic and anti-inflammatory effects were recorded in both harvests. Finally, in most cases the lemon balm extracts has similar or better activity than the positive controls, while the antifungal activity of lemon balm extracts was stronger than the antibacterial effects. In conclusion, the results of the present study showed that the implemented agronomic practices, as well as the extraction protocol may significantly affect the chemical profile and bioactivities of lemon balm extracts, suggesting that both the farming system and the irrigation schedule may improve the quality of the extracts depending on the implemented extraction protocol. [ABSTRACT FROM AUTHOR]

Abstract In the present study, twelve new 1-aryl-3-ethyl-3-methylpyrrolidine-2,5-diones were synthesized and their structures were characterized by FT-IR, 1H NMR, 13C NMR spectroscopy and elemental analysis. In the final step of synthetic rout, condensation between corresponding succinic acid and substituted anilines has been improved using the microwave irradiation. Significantly higher yields compared to conventional condensation have been observed. The preliminary biological results indicated that some of the synthesized compounds showed promising in vitro antifungal activities towards several test fungi. 1-(4-Bromophenyl)-3-ethyl-3-methylpyrrolidine-2,5-dione (8) exhibited significant in vitro inhibitory activities against broad spectra of fungus, and on the basis of obtained data, the investigated bromo derivative has to be observed as novel potential fungicide. The density functional theory (DFT) calculations have been performed in order to study the structure-activity relationship (SAR) of the investigated molecules. In order to prediction of the chemical activity of the molecule, the molecular electrostatic potential (MEP) map was analyzed for the optimized geometry of 1-phenyl-3-ethyl-3-methylpyrrolidine-2,5-dione (4) and 1-(4-bromophenyl)-3-ethyl-3-methylpyrrolidine-2,5-dione (8). Graphical abstract Image 1 Highlights • The twelve newly synthesized succinimides were evaluated for antimicrobal activity. • Tested compounds showed higher antifungal potential than antibacterial effect. • The investigated bromo derivative was recognized as novel potential fungicide. • DFT calculations were performed in order to study SAR and to predict chemical activity of molecules. • Ten investigated compounds are candidates for pharmacodynamic phase investigations. [ABSTRACT FROM AUTHOR]

The objective of the study was to evaluate the meat quality of the Serbian autochthonous White Mangalica pure bred pig and its crossbreed with Duroc. A total of 24 pigs [White Mangalica - WM, n = 12, and (Duroc × White Mangalica) × White Mangalica) - (DWM)WM, n = 12)] were slaughtered on average 638 and 509 d of age, respectively. Colour and marbling score, and all physical (pH, instrumental colour and water holding capacity) and chemical (proximate and mineral composition and fatty acids profile) analyses were performed on M. longissimus lumborum. Pork from WM had higher marbling score and intramuscular fat content and was redder in colour than from (DWM)WM; while opposite was determined for moisture content. In intramuscular fat, WM had higher content of oleic acid as well as total monounsaturated fatty acids than (DWM)WM, while (DWM)WM had higher linoleic and arachidonic acids as well as total polyunsaturated fatty acids content. Inclusion of 25% Duroc gave pork with lower content of iron, copper and manganese. In summary, irrespective of differences in some particular traits White Mangalica crossbreds can represent a good alternative to pure White Mangalica without worsening the meat quality. [ABSTRACT FROM AUTHOR]

Apple pomace, a by-product that remains after extraction of juice from fruit, is a good source of dietary fibre, minerals and different phytochemicals such as phenolic acids. Although the valorization of apple pomace as a bakery ingredient was performed by several authors, there is a lack of information on attempts of incorporation of apple by-products in the form of coextrudates with corn grits (CAPCG). In this study, sponge cakes were created with apple pomace coextruded with corn grits in the ratio of 45:55 by partial replacing wheat flour with coextrudate in the formulation at 10%, 20% and 30% level. With the increase in the proportion of coextruded particles, the farinographic characteristics of dough samples showed an increase in water absorption and dough development time due to larger particles of coextrudates, and loss of dough elasticity. Consequently, the cake specific volume decreased over the range between 3.6 - 14.2%, but only the substitution level of 30% yielded an increase in cake firmness after 1 h of cooling and after 24 h of storage. The estimation of sponge cake sensory properties using the hedonic scale from 1 to 9 showed that the most acceptable texture was found in the control sample, whereas all sponge cakes with CAPCG had significantly higher acceptance of odour and taste in comparison to the control cake. From the nutritional point of view, sponge cakes substituted with CAPCG showed higher total dietary fibre content than the control wheat sponge cake. [ABSTRACT FROM AUTHOR]

White chocolate does not contain fat-free cocoa solids and thus lacks bioactive components. In the present study, white chocolate was enriched with encapsulated blackberry juice in concentrations: 60 g kg −1 , 80 g kg −1 , and 100 g kg −1 . The results showed an increase of volume weighted mean in enriched chocolates with increasing the concentration of encapsulate from 13.06 μm in white chocolate to 18.05 μm in chocolate with 100 g kg −1 of encapsulate. Casson viscosity of chocolate mass increased at the same time (from 0.63 Pa in white chocolate to 1.22 Pa in chocolate with a maximum concentration of encapsulate) due to an increase of specific surfaces of solid particles in chocolate. Internal structure and surface gloss in chocolate with 100 g kg −1 of encapsulate are also affected where the lack of free fat phase caused mat color on the surface. However, the addition of encapsulated blackberry juice to white chocolate led to the creation of new type of enriched chocolate with attractive color and blackberry taste. Total polyphenol content (mg GAE/100 g) of white chocolate is increased from 40.75 to 75.06, 145.86, and 153.95 in chocolates with 60 g kg −1 , 80 g kg −1 , and 100 g kg −1 of encapsulate, respectively. [ABSTRACT FROM AUTHOR]

[Display omitted] • Chemical constituents and in vitro bioactivities of rambutan peel were investigated. • Ellagitannins, geraniin isomers, and anthocyanins were major phenolic compounds. • Rambutan peel extract displayed antioxidant, antibacterial, and antifungal activities. • Heat/ultrasound-assisted extractions (HAE/UAE) of anthocyanins were optimized. • HAE was the more efficient than UAE, yielding 16.2 mg of anthocyanins/g extract. Chemical constituents and bioactive properties of rambutan (Nephelium lappaceum L.) peel were characterized and heat-/ultrasound-assisted extractions (HAE/UAE) of anthocyanins were optimized by response surface methodology. Five organic acids, the α-, γ-, and δ-tocopherol isoforms, and twenty-five fatty acids (36.8 % oleic acid) were identified, as well as a phenolic profile composed of ellagitannin derivatives, geraniin isomers, ellagic acid, and delphinidin- O derivatives. The extract showed antioxidant activity via lipid peroxidation (IC 50 = 2.79 ± 0.03 µg/mL) and oxidative hemolysis (IC 50 = 72 ± 2 µg/mL) inhibition, and displayed antibacterial and antifungal properties (MIC ≤ 1 mg/mL). On the other hand, no cytotoxicity was observed in tumor and non-tumor cell lines up to 400 µg/mL. The recovery of anthocyanins was more effective using HAE than UAE, allowing greater yields (16.2 mg/g extract) in just 3 min and using lower ethanol proportions. Overall, rambutan peel could be upcycled into bioactive ingredients and natural colorants for industrial applications. [ABSTRACT FROM AUTHOR]

[Display omitted] • Goat milk proteins were mixed with Agaricus blazei Murrill (ABM) extracts. • ABM extracts significantly changed the particle size of thermally treated samples. • Milk proteins structural changes and the new bonds with ABM extracts were observed. • Electrophoresis indicated the casein hydrolysis in the presence of aqueous extract. • Different microstructures of mixtures with ABM extracts were found by SEM. This study aimed to characterize mixtures of goat milk proteins and Agaricus blazei Murrill (ABM) extracts (aqueous, AE and polysaccharides, PE). The mixtures showed stable particles with ζ-potential more negative than −41.1 mV. The addition of AMB extracts to goat milk did not result in a significant particle size change, whereas their addition to heated goat milk significantly increased mean particle diameter (from 194 nm to 225 nm). Fourier Transform Infrared Spectroscopy (FTIR) showed that ABM extracts provoked changes in the secondary structure of goat milk proteins and interactions between polysaccharides and milk proteins predominantly via hydrogen and/or glycoside bonds and hydrophobic interactions. The milk protein profiles revealed proteolytic activity in mixtures with AE resulting in the formation of five new polypeptides. The different microstructures of mixtures with AE and PE were found by Scanning Electron Microscopy (SEM). A schematic representation of possible milk proteins-ABM extracts interactions has been given. [ABSTRACT FROM AUTHOR]

Controlled droplet size and high encapsulation yield of bioactive components in an emulsion carrier are crucial for its successful implementation in functional food preparations. In order to provide the protection and controlled release, water and/or ethanol garlic extracts were encapsulated into the internal water phase of double water-in-oil-in-water emulsions. The oil phase was a mixture of pumpkin seed and sunflower oils, stabilizers were PGPR and Tween 20 and osmotic regulators were NaCl and glucose. For the secondary emulsification step homogenization and stirred cell membrane emulsification (ME) were employed. A sintered-glass filter-disc membrane was assessed as a possible membrane material for ME. The optimal transmembrane pressure and shear stress on the membrane surface were determined. The use of ME led to an improvement of the double emulsions droplet uniformity and better barrier properties in terms of higher encapsulation yield of internal water droplets and slower storage release estimated by measurement of a marker substance concentration in the continuous phase. [ABSTRACT FROM AUTHOR]

In this study sour cherry pomace was extracted with food-grade solvent (50% ethanol), concentrated and stabilized in whey and soy proteins by encapsulation. Soy proteins exhibited higher encapsulation efficiency (94.90%), but not significantly (p < 0.05), from whey (90.10%). Storage properties of whey (WP) and soy protein (SP) encapsulates in terms of total polyphenols, anthocyanins and antioxidant activity were tested for 6 weeks. At the end of storage period the retention of polyphenols in SP and WP was similar (67.33 and 69.30%, respectively), while the content of anthocyanins has increased in SP (for 47.97%) and decreased in WP (for 1.45%). The decrease in antioxidant activity in SP (12.22%) was lower than in WP (35.04%). Colour parameters of encapsulates have followed the similar trend as anthocyanin change during storage. The technique reported herewith can be used for obtaining quality encapsulates for their use as functional food additives, as a way of fruit waste valorization. [ABSTRACT FROM AUTHOR]

In order to explore possible improvements of the existing techniques developed to estimate the neutron fluence in low-background Ge-spectroscopy systems, gamma spectra were collected by a HPGe detector in the presence of the 252 Cf spontaneous fission neutron source. The spectra were taken with and without a Cd envelope on the detector dipstick, with different thicknesses of plastic used to slow down neutrons. We have analyzed the complex 595.8 keV gamma peak, as well as several more gamma peaks following the neutron interactions in the detector itself and surroundings materials. The investigation shows that some changes of the initial neutron spectra can be monitored by the analysis of the 595.8 keV gamma peak. We have found good agreement in the intensity changes between the long-tail component of the 595.8 keV and the 691 keV gamma peak ( 72 Ge(n,n′) 72 Ge reaction), usually used for the estimation of the fast neutron fluence. Results also suggest that the thermal neutrons can have a stronger influence on creation of the Gaussian-like part of 595.8 keV peak, than on the 139 keV one following 74 Ge(n,γ) 75m Ge reaction and used in the standard methods (Škoro et al., 1992) [8] for determination of the thermal neutron flux. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the effect of the main milling variables, i.e., agitator shaft speed (50, 75 and 100%, which is 25, 37.5 and 50 rpm) and milling time (30, 45 and 60 min) on physical and sensory properties of fat filling, as well as on energy consumption during the production in a laboratory ball mill. Within the response surface method, the face centered central composite design is used. A response surface regression analysis for responses was performed and a full quadratic model was fitted to the experimental data. It is shown that agitator shaft speed had the most significant influence on physical properties (particle size distribution, rheological and textural propertes) and sensory characteristics of fat filling, while the milling energy consumption is highly influenced by milling time with contribution 55.4%, followed by agitator shaft speed (40.04%). The model obtained by regression analyses was used to perform the optimization of processing parameters in order to provide the combination of agitator shaft speed and milling time that cost less energy while at the same time do not compromise the quality of the fat filling. Optimization of production of fat filling in a laboratory ball mill would imply the maximum agitator shaft speed and 30-min milling time. [ABSTRACT FROM AUTHOR]

This research examined spreadable cocoa cream in which fat phase has been modified and analyzed regarding its crystallization and rheological properties and further influence on final product quality. Vegetable fat and refined sunflower oil, as fat phase of spreadable cocoa cream, have been partially substituted with rapeseed and sesame oil, having nutritional and sensory benefits in mind. Substitution of sunflower oil with rapeseed or sesame oil had no influence on cream fat phase viscosity but increased cream viscosity up to 1.7 times and decreased its yield stress up to 2.7 times. Substitution of 70 wt % and total amount of sunflower oil with rapeseed or sesame oil resulted in lower crystallization rate in cream fat phase and the highest sensory scores of final products. Rapeseed and sesame oil have changed and improved the taste of spreadable cocoa cream making it sustainable for use in new products, but with shorter shelf life. Practical Applications Spreadable cocoa cream is a confectionery product having a high amount of sugar and fat. In recent decades, confectionary industry in Serbia has used hydrogenated fats in spreadable cocoa cream production and also refined sunflower oil, to improve spreadability of the final product. Today, the development of functional foods imposes the use of edible fats with no undesirable trans fatty acids, instead of those obtained by common hydrogenation process. As manufacture of cream product in the ball mill does not require high temperatures during its production, refined sunflower oil can also be substituted with less resistant unrefined oils with different distinctive flavor and health benefits, such as rapeseed and sesame oil. [ABSTRACT FROM AUTHOR]

One of the potential sources of valuable bioactives is pomace, a by-product from fruit juice processing industry. In the presented study, bioactive compounds extracted from cherry pomace, encapsulated in whey and soy proteins, have been incorporated in cookies, replacing 10% (WE10 and SE10) and 15% (WE15 and SE15) of flour. Total polyphenols, anthocyanins, antioxidant activity and colour characteristics of enriched cookies were followed during 4 months of storage. Total polyphenols of WE10, SE10, WE15 and SE15 have shown a slight increase (23.47, 42.00, 4.12 and 1.16%, respectively), while total anthocyanins (67.92, 64.33, 58.75 and 35.91%, respectively) and antioxidant activity (9.31, 24.30, 11.41 and 12.98%, respectively) decreased. Colour parameters ( L ∗ , a ∗ and b ∗ ) of cookies were influenced by the colour of encapsulates. Fortified cookies received satisfactory sensory acceptance as well. Encapsulated sour cherry pomace bioactives have positively influenced functional characteristics of fortified cookies and their preservation. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine how the addition of two cocoa butter equivalents and cocoa butter improver affect the physical and sensory properties of chocolate. The laboratory-made chocolate samples were tempered at three different pre-crystallization temperatures (25, 27, and 29°C), using different concentrations (3, 5, and 7%) of two commercial cocoa butter equivalents as well as commercial cocoa butter improver of the chocolate. The nucleation time of the chocolate mass primarly depended on pre-crystallization temperature while the value of maximum torque of chocolate mass were influenced by both, pre-crystallization temperature and concentration of fats. Sensory evaluation revealed that cocoa butter equivalents were acceptable in chocolate formulation without producing a negative impact on the sensory quality, while usage of improver required adjustment of raw formulations or process parameters. The results of the instrumentally measured hardness revealed that addition of cocoa butter improver significantly (p> 0.05) increased hardness of chocolate samples. [ABSTRACT FROM PUBLISHER]

Microencapsulation of juniper berry essential oil (JBEO) has been used for protection of essential oil volatiles, giving the possibility of their implementation as a food flavouring agent and preservative. The objective of this study was to encapsulate JBEO by spray drying and to evaluate the influence of different wall materials [gum arabic (GA), maltodextrin (MD), sodium alginate (ALG) and whey protein concentrate (WPC)] on microcapsule properties. Oil retention efficiency, encapsulation efficiency, moisture content, hygroscopicity, dissolution time, solubility, density properties, flowability, porosity, particle size, thermal behaviour and release properties were analysed. Best results were obtained when JBEO was encapsulated using GA/MD (1:1) as a carrier producing microcapsule with the highest encapsulation efficiency (70.07%) and the best results in density properties, porosity, dissolution time and thermal properties. GA as a carrier formed the microcapsules with the highest oil retention efficiency (84.67%), but due to the high surface oil content had reduced encapsulation efficiency. WPC may be preferable for moisture and hygroscopicity decreasing. The GA/MD formulation had achieved the complete and prolonged release of the JBEO from microcapsules in oily food system. The release profiles were fitted with different mathematical models. [Display omitted] • The juniper berry essential oil (JBEO) was efficiently encapsulated by spray drying. • The JBEO microcapsules with different wall materials were prepared. • GA/MD microcapsules had the highest encapsulation efficiency and oil retention. • Juniper berry essential oil release in oily food matrix was gradually and complete. • Kinetic models were applied to describe the release of essential oil. [ABSTRACT FROM AUTHOR]

Petroselinum crispum Mill., Fuss., is a culinary vegetable used as an aromatic herb that garnishes and flavours a great variety of dishes. In the present study, the chemical profiles and bioactivities of leaf samples from 25 cultivars (three types: plain- and curly-leafed and turnip-rooted) from this species were assessed. Seven phenolic compounds were identified in all the varieties, including apigenin and kaempherol derivates. Apigenin-O-pentoside-O-hexoside was the major compound in all the tested parsley types (20, 22 and 13 mg/g of extract, respectively) and responsible for its excellent antioxidant activity, also investigated in this study. Antimicrobial activities were also explored, and the results revealed a good bioactivity against specific tested pathogens, such as bacteria and fungi. In conclusion, the leaves of all the types of P. crispum are a good source of natural bioactive compounds that confer health benefits, and thus, they should be part of a balanced and diversified diet. [ABSTRACT FROM AUTHOR]

• Chemical characterization and bioactive properties of Sanguisorba minor were tested. • Twenty-two phenolic compounds were identified. • Roots at full fertilizer rate 660 Kg/ha presented the highest flavonoids content. • Half fertilizer rate presented the highest content of total phenolic compounds. • Fertilization could increase phenolic compounds content. In this study, the chemical characterization and bioactive properties of S. minor cultivated under different fertilization rates (control, half rate and full rate) were evaluated. Twenty-two phenolic compounds were identified, including five phenolic acids, seven flavonoids and ten tannins. Hydrolysable tannins were prevalent, namely Sanguiin H-10, especially in leaves without fertilization (control). Roots of full-rate fertilizer (660 Kg/ha) presented the highest flavonoid content, mainly catechin and its isomers, whereas half-rate fertilizer (330 Kg/ha), presented the highest content of total phenolic compounds, due to the higher amount of ellagitannins (lambertianin C: 84 ± 1 mg/g of dry extract). Antimicrobial activities were also promising, especially against Salmonella typhimurium (MBC = 0.44 mg/mL). Moreover, root samples revealed activity against all tested cell lines regardless of fertilization rate, whereas leaves were effective only against HeLa cell line. In conclusion, S. minor could be a source of natural bioactive compounds, while fertilization could increase phenolic compounds content. [ABSTRACT FROM AUTHOR]