The effect of boiling, steaming, microwaving, cooking in a combi oven and using the sous-vide method under tested thermal conditions on various properties broccoli spinach was evaluated. It found that reduced total phenolic content to lowest level gentlest treatment due DPPH scavenging ability extracts. Moreover, for folates, preserved these vitamer contents better than boiling both vegetables but did not retain green color broccoli, as determined by C* (color saturation) h° (hue angle). In...

Summary Broccoli and green asparagus were cooked using boiling water, steam, microwave oven combi with overheated steam combination of hot air (only broccoli). Vegetables analysed for chlorophylls a b , carotenoids, total polyphenols, antioxidant activity, colour parameters sensory properties. Cooking in the was an effective method to achieve highest levels polyphenols but it negatively influenced contents both vegetables carotenoids asparagus. Boiling cooking or ensured best comparable...

The aim of this study was to evaluate the effect temperature and time sous vide cooking on quality chicken breast fillets. Meat thermally processed at six different combinations time: 55℃ (260 min 320 min), 58℃ (140 200 min) 61℃ (90 150 min). Thermally breasts were analysed for loss, proximate composition, colour parameters, pH, texture parameters sensory quality. Heat processing a 58℃/200 produced meat with most desirable These fillets characterized by lowest moisture content, high protein...

Photodynamic inactivation (PDI) is a highly effective treatment that can eliminate harmful microorganisms in variety of settings. This study explored the efficacy curcumin-rich extract, Curcuma L., (Cur)- and essential oil component, trans-cinnamaldehyde, (Ca)-mediated PDI against Listeria monocytogenes ATCC 15313 (Lm) including planktonic cells established biofilms on silicone rubber (Si), polytetrafluoroethylene (PTFE), stainless steel 316 (SS), polyethylene terephthalate (PET). Applying...

Summary The study investigated the effect of different spices–cardamom, chilli, ginger, and turmeric on bioactive compounds, antioxidant activity, colour, sensory attributes kale crisps. Specifically, capacity was ranked as follows: crisps with > chilli ≈ ginger cardamom control analysis using HPLC‐MS/MS focused 15 specific compounds. Kale contained predominantly chlorogenic isochlorogenic acids, having highest levels. Turmeric exhibited best properties for overall appearance crispness....

Edible insects are receiving increased attention as a new food source, although research on their implementation in confectionary products remains scarce. The study analyzed the chemical composition, physical parameters, antioxidative, and sensory characteristics of oatmeal cookies reformulated with yellow mealworm larvae (

The effect of ginger rhizome, in comparison with sodium ascorbate and butylated hydroxytoluene, storage time at 5℃ on the quality pasteurized canned meat was studied. Ginger rhizome as effective inhibiting lipid oxidation. characterized by a lighter color lower contribution redness than remaining products. It also lowest hardness, springiness, chewiness. In sensory evaluation, evaluated juicier softer results this study indicate that could be used place synthetic antioxidants meat.

This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The of individual vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. content differed significantly (p < 0.05) due rearing system, with highest mean organic (113.8 µg/100 g). According this study, one (60 g) may provide 40–86...

Honey is consumed worldwide because of its nutritional, therapeutic and medicinal properties. Generally, honey should reach the consumer in a pure form, but it often contaminated various ways. Thus, this study was designed to check for presence pesticide residues, polycyclic aromatic hydrocarbon (PAH) levels, content 5-hydroxymethylfurfural (HMF) selected European honeys (26 samples) obtained from shops. The most frequently detected organochlorine (OCPs) 4,4'-DDD, which found fourteen...

This work aimed to determine the ability of Listeria innocua (L.i.) colonize eight materials found in food-processing and packaging settings evaluate viability sessile cells. We also selected four commonly used phytochemicals (trans-cinnamaldehyde, eugenol, citronellol, terpineol) examine compare their efficacies against L.i. on each surface. Biofilms were deciphered chamber slides using confocal laser scanning microscopy learn more about how affect The tested silicone rubber (Si),...

Vegetables are a natural source of bioactive compounds, however, their content is strongly affected by the preparation methods. The study aimed to find balance between high health-promoting properties, resulting from well-retained minerals content, and sensory properties testing different times sous-vide cooking vegetables at 85 °C. For each vegetable, broccoli, green beans beetroots, three options treatment were individually applied. No effect on dry matter was found for tested vegetables,...

Common liver sources in European countries include cow, chicken, duck, lamb and pig. Despite its decreasing popularity, is possibly one of the most nutrient-dense foods, being rich high-quality protein low calories. In animals, storage organ for folate. this study, effect different cooking methods on folate vitamers content chicken was investigated. Three derivatives, 5-CH

The effect of oil-soluble rosemary extract, sodium erythorbate and their mixture, the influence packaging method (air vacuum packaging) on quality cooked turkey meatballs stored at -20 ℃ was determined. smallest changes in malondialdehyde content were observed samples with addition natural antioxidant regardless method. mixture synthetic antioxidants more effective retarding lipid oxidation than antioxidant, desirable results vacuum-packaged air-packaged samples. extract characterised by...

This study aimed to investigate the effects of turmeric rhizome at 1% and 3% on quality features, oxidative stability, microbiological safety pork meatloaf. Vacuum-packed meatloaves were stored 4 °C sampled days 0, 7, 14, 21. The both addition levels slowed changes during storage. However, most favorable inhibitory effect was demonstrated for meatloaf with turmeric. Adding increased color saturation (C*) hue angle (h°), shifting h° from orange towards yellow. In sensory evaluation, rated...

This study investigated the effect of ginger-rhizome addition and storage time on physicochemical sensory quality pork meatloaf. Three types meatloaf were evaluated: control with 1% 2% ginger. All meatloaves vacuum packaged stored for 0, 7, 14, 21 days at 4 °C. The ginger rhizome significantly reduced lipid oxidation, higher inclusion rate was more effective in this regard. Ginger decreased red-colour saturation (a*) increased colour brightness. induced a greater decrease meat hardness...

The pork was pasteurised in jars 4 formulations: control (C), with the addition of chilli peppers (CHP), sodium ascorbate (SA), and butylated hydroxytoluene (BHT), stored at 5 °C for 50 days. Although did not slow down lipid oxidation pork, this product had lower lightness higher redness yellowness than other products. It also characterised by lowest hardness chewiness values. Sensory evaluation revealed that meat CHP a less intense fatty flavour aroma, no off-flavour or off-odour. This...

Two types of patties were prepared: control and with chia seeds gel instead beaten egg. The cooked in the steam-convection oven, vacuum packed stored at 4 °C. pork addition characterized by similar water activity pH values to samples. They showed lower b* colour parameter as well saturation (C*) hue angle (h°) on cross-section parameters L*, a* C* surface than controls. improved texture tested products. Pork softer better chewiness Chia slowed down oxidative changes during storage. use 8.0%...

Photodynamic inactivation is an emerging antimicrobial treatment that can be enhanced by employing exogenous photosensitizers to eradicate foodborne pathogens. This study investigated a novel combinatory strategy Listeria monocytogenes using blackthorn fruit peel (BFP) and blue light (BL). Extracts of BFP were characterized in terms polyphenolic content, individual constituents, antioxidant activity. The concentration phenolic compounds activity both found determinants It was further...

The potential of blue light (BL) and sous-vide (S-V) as a novel approach for food preservation was investigated via measurements the total phenolic content (TPC), antioxidative activity, color, their antibacterial effect on Listeria monocytogenes in two versions laboratory-prepared kale pesto, with without addition turmeric. TPC ranged from 85 to 208 mg/100 g GAE d.m. 57 171 d.m., respectively. In both versions, highest light–sous-vide samples, while lowest after sous-vide, loss polyphenols...

Abstract Honey is consumed worldwide because of its nutritional, therapeutic and medicinal purposes. Generally, honey perceived to reach the consumer in a pure form; however, certain contaminants can eventually be found honey. Thus, this study was designed check presence pesticide residues, polycyclic aromatic hydrocarbons (PAH) levels content 5-hydroxymethylfurfural (HMF) selected European honeys (26 samples) obtained from retail. The most frequently detected organochlorine (OCPs) 4,4’-DDD,...