Food and Feed Research

CURRENT CIRCULAR ECONOMY ASPECT IN VALORIZATION OF AGRO-INDUSTRIAL WASTE AS VALUE-ADDED PRODUCTS

Tatjana Đorđević — 2024-05-24

Agro-industrial waste has been considered to be a good source for the production of biofuels. Apart from that, it has also proven to be a valuable source of high-value-added products. The conversion of agro-industrial waste into high-value-added products allows the whole process to be designed in line with the biorefinery and zero-waste circular economy concept, especially because all parts of agro-industrial waste can be utilised. The application of the circular economy to agro-industrial systems is spreading globally and is a response to the current unsustainable model of production and consumption based on resource depletion and increased demand. This review provides a more detailed understanding of the potential of the circular economy as a response to the need to reduce the environmental impact of agro-industrial waste in organic production and to promote a more sustainable agri-food industry.

FATTY ACIDS FROM BEEF FEED TO BEEF MEAT

Ksenija Nesic — 2024-06-20

Beef meat has exceptional nutritional value that distinguishes it from other types of meat and makes it a highly valued food. However, the meat of cattle as well as other ruminants, is characterized by a more complex fatty acid profile compared to the meat of monogastric animals. This complexity is a consequence of the activity of the rumen microflora.

In recent decades, changes in animal breeding, feeding practices, and modern slaughtering techniques imparted significant progress in improving beef's nutritional, sensory and market value. Different proportions of concentrated feed and roughages, as well as their types, affect the composition of intramuscular fat. Excluding genetic factors and production practices, nutrition emerges as the main factor influencing the fatty acid profile of beef meat.

Today, numerous studies support the nutritional approach to modifying the fatty acid composition of beef meat by using selected feedingstuffs. Therefore, this review aims to collect and systematize data as a guide for implementing such a nutritional strategy in practice, with the health benefits of the final consumers in mind.

DEVELOPMENT, OPTIMISATION AND THE ORGANOLEPTIC PROPERTIES OF EXTRUDED SORGHUM-BASED GLUTEN-FREE PASTA

Prosper Chopera — 2024-03-26

Pasta is one of the most consumed staples worldwide. New formulations incorporating novel nutritious ingredients are now common in its production. The purpose of this study was to formulate, optimise and evaluate the organoleptic properties of a sorghum based extruded gluten free pasta. Sorghum flour, pearl millet flour, high iron bean flour (Biofortified NUA 45 beans) and Hermes potato flour were evaluated for proximate and micronutrient composition, formulated to produce pasta through extrusion process. Three sorghum-based pastas namely sorghum high bean pasta (Treatment SHBP), sorghum bean pasta (Treatment SBP) and sorghum high potato pasta (Treatment SHPP) were produced and evaluated for sensorial properties (visual, palpatory and gustatory qualities). The Box Benhken Design (BBD) in conjunction with Response Surface Methodology (RSM) was used to select the best formulation by evaluating cooking quality parameters and organoleptic parameters. The protein content in the four flours ranged from 10.52% to 22%. NUA 45 bean flour had significantly (p<0.05) higher protein content than the other flours. Potato flour had significantly higher carbohydrate content (73.82%) as compared to other flours. Treatment SHPP had significantly (p<0.001) higher optimum cooking time (OCT) 7 minutes than Treatment SHBP 5 minutes and Treatment SBP 6.2 minutes. Treatment SHPP had significantly(p<0.001) higher water absorption (WA) capacity (238%) as compared to pasta Treatment SHBP (190%) and Treatment SBP (210%). Significant (p<0.001) difference in the swelling index (SI) of the three pasta treatments was observed with pasta Treatment SHBP having a significantly lower SI (1.02%) than Treatment SBP (1.15%) and Treatment SHPP (1.24%). The cooking loss (CL) for pasta Treatment SHPP (11%) was significantly higher (P<0.001) than for Treatment SHBP and SBP, with Treatment SHBP having the lowest CL. There was no significant (p>0.05) difference in the cross-sectional area, surface appearance and surface property of the three cooked pasta treatments. Significant (p<0.05) difference in shape between Treatment SHBP and SBP was noted. No significant (p>0.05) difference in surface property, cross-sectional area and surface appearance ranking of the three produced pasta. The gluten free pasta was developed and produced successfully. Sorghum high potato pasta treatment SHPP was found to be superior in terms of sensory, nutritional and physical properties as compared to the other pasta treatments hence good for commercialisation

CHALLENGES AND IMPORTANCE OF FOOD SAFETY MANAGEMENT IN HOSPITALITY INDUSTRY

Jasna S Mastilović — 2024-04-16

A survey of the degree of importance consumers attach to the food safety managment in accomodation facilities offering food was carried out. Consumers, that is, potential guests, without exception, attach importance to food safety comparable to the importance they attach to sensory properties of food, nutritional value of food and efficiency of service, which from the aspect of business success further emphasizes the need for transparent management of food safety in accomodation facilities offering food. With the aim of comparing the complexity, challenges and importance of food safety management in accomodation facilities that provide combined tourist accommodation and catering services depending on the type of facility, analysis of the complexity of food safety issues was performed depending on the type of facility. The obtained results suggest that the complexity of food safety management depends on the type of facility and is most pronounced in facilities such as hotels and motels. For the case of accomodation facilities with complex food offer, such as hotels, the challenges of food safety were considered through interviews with responsible staff in hotels. The challenges of managing food safety in these facilities are numerous and conditioned by various factors, starting from the diversity of the raw materials, through the compactness of the space, to the challenges related to the establishment of a traceability system. In the complex environment of food safety management in hotels, the knowledge of staff is invaluable.

PCR-RFLP METHOD IN COMBINATION WITH ON-CHIP ELECTROPHORESIS AS A TOOL FOR DETERMINING OF VARIABILITY BETWEEN IMPORTANT SPECIES OF ASPERGILLUS

Nataša Ćurčić — 2024-04-04

Abstract: Aspergillus species are among the most significant producers of aflatoxins, which can contaminate a wide range of agricultural and food products at any stage of production. The aim of this research was to utilize molecular methods to determine and characterize the variability between isolates of standard Aspergillus species. Genomic DNA was isolated from the mycelium of all tested Aspergillus isolates. PCR amplifications were performed using gene-specific primers. The PCR method successfully amplified the ITS1-5.8S rDNA-ITS2 region and portions of the β-tubulin and calmodulin genes of all tested Aspergillus isolates. PCR products obtained after amplification with primer pairs (ITS1/ITS4 and Bt2a/Bt2b), followed by digestion with restriction enzymes HhaI, MwoI, and AlwI in RFLP analysis, facilitated the identification of variability among the studied Aspergillus species. The results of PCR-RFLP analysis on the tested isolates were consistent with those previously obtained through morphological examinations, indicating the effectiveness of this molecular method for identification and determination of variability among important Aspergillus species. The presented molecular method based on PCR-RFLP analysis, due to its advantages such as reproducibility, speed, and high sensitivity, represents a valuable tool for monitoring and controlling contamination by Aspergillus species in the food supply chain. The method described in this study can be successfully used for rapid identification and determination of variability between isolates of Aspergillus species, contributing to improved food safety control and public health.

CHEMICAL CHARACTERISTICS AND NUTRITIVE QUALITY OF NOVEL FUNCTIONAL POTATO CHIPS-LIKE PRODUCTS

rehab naeem — 2024-05-17

DevelopinDeveloping countries, including Egypt, are suffering from serious nutritional problems among school-aged children and adolescents as they consume snacks and fast food, leading to serious health problems. Therefore, the production of affordable potato chips-like products containing functional ingredients such as sesame seeds and flaxseeds is one of the best ways to deal with such problems. This study found that these ingredients provided several macronutrients to the consumers in the following ranges: 9.62% - 12.88% of crude proteins, 5.23% - 13.73% of crude fat, 2.09% - 5.19% of crude fibres and 7.17% - 8.43% of ash which indicates the presence of important minerals such as phosphorus, calcium, iron, magnesium, manganese, and zinc. Potato chips-like snack that contained whole ground sesame seeds (15%) and flaxseeds (15%), was the highest in minerals except for potassium and sodium, and it was the only sample to contain a small amount of selenium. In addition, it contained the highest amount of omega-3 fatty acids followed by that enriched with 15% partially defatted sesame seeds and 15% whole ground flaxseeds. On the other hand, the potato chips-like snacks enriched with 15% of partially defatted sesame seed and flaxseeds each, and that enriched with 15% whole ground sesame seeds and 15% partially defatted flaxseeds, were more stable in oxidative stability than the previous two potato chips-like snacks. Also, the potato chips-like snacks enriched whole sesame and flax seeds as well as that with partially defatted sesame seeds and whole ground flaxseeds exerted the highest antioxidant activity confirmed by the DPPH scavenging and the number of phenolic compounds. The microstructure of the particles in the samples determined by scanning electron microscopy (SEM) showed that the chips-like snack with partiall defatted sesame and flaxseeds was the best sample in terms of particle structure and distribution compared to the rest of the samples. Finally, the sensory properties of the potato chips-like snacks with defatted sesame and flaxseeds and a combination of wholeground sesame seeds/defatted flaxseeds were scored higher for overall acceptability and other sensory attributes.

THE IMPACT OF COVID-19 LOCKDOWN ON PET DOG MANAGEMENT IN SERBIA

Slađana Rakita — 2024-06-06

On March 15, 2020, the Serbian government introduced a nationwide lockdown to prevent the spread of COVID-19. The enforcement of lockdown measures led to changes in the daily lives of dog owners, which, in turn, affected the routines of their dogs. Therefore, this study aimed to investigate the effects of Serbian lockdown measures enforced for the control of the COVID-19 pandemic on pet dog management. Therefore, we conducted an online questionnaire survey with Serbian dog owners in the period from July 15 to August 31, 2021. A total of 384 pet owners older than 18 years participated. The survey comprised 34 questions about owners’ demographic information, information about their dogs, changes in dog walking and feeding practices, as well as behavior before and after the COVID-19 lockdown. The results indicated that there was no notable rise in the rate of dog adoption or purchase. Furthermore, we found that dog owners decreased the frequency of walks for their pets in nature or walking fields, choosing instead to keep them indoors or confine them to the backyard more frequently. Some owners believed that their dogs became slightly passive or nervous as a response to enforced lockdown restrictions. No significant changes in dog feeding practices were reported, although a minority of dog owners noted that their dogs consumed slightly less food during the lockdown but gained a small amount of weight. Additionally, owners reported no pronounced changes in the amount of money they spent on dog food. The data collected provide substantial insight into how dogs’ quality of life and routine as well as dog-owner interaction were affected by the COVID-19 lockdown.

EXPLORING GENDER DIFFERENCES IN PERCEIVING ORGANIC PRODUCTS WEBSITE QUALITY: INSIGHTS FROM SERBIA

Maja R Ćirić — 2024-06-13

The purpose of this research is to investigate whether there is a difference in the valuation of quality organic product website components, including information quality, visual design, and technical adequacy, between men and women. Conducted in Serbia, the methodology comprises surveying 660 participants using a custom questionnaire and analyzing data through descriptive statistics and Chi-square tests. The findings indicate that women assign greater significance to all three aspects of organic product website quality compared to men. Notably, women prioritize information quality, whereas men favour product images. These results carry substantial implications for website developers targeting organic product markets. Addressing the preferences of female consumers is paramount, given their predominant role as the primary purchasers of organic products. Therefore, adapting website characteristics to meet the expectations of female consumers is crucial for maximizing online sales of organic products.

POLYCYCLIC AROMATIC HYDROCARBONS AS A LIMITING PARAMETERS OF TRADITIONAL PRODUCTION OF DRY-CURED MEAT PRODUCTS

Jelena Vranešević — 2024-06-25

The goal of the study was to investigate the concentration of 16 US EPA polycyclic aromatic hydrocarbons (PAHs) and check the sensory properties in 11 dry-cured meat products, smoked in three different ways (atmospheric simulation chamber (ATMOS), industrial chamber and traditional craft smokehouse) in one meat industry facility in Serbia. Controlled industrial production cannot provide all distinguishable and specific sensory properties of traditional dry-cured products, so more and more frequently meat industries decide to include the products smoked in traditional craft smokehouses in their product assortment. 16 US EPA PAHs were determined using a gas chromatography-mass spectrometry method (GC-MS). The obtained results are part of the production technology validating process of the tested smoked meat products. Total concentrations of benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluranthene and chrysene (comprising the so-called “PAH4” group) in traditional homemade smoked bacon produced in compliance with all the guidelines of good manufacturing and hygiene practice, reached 15.82 µg/kg what was above the legal limits set by Serbian legislation. This indicates that there is a need for monitoring the PAH content compounds in traditional smoked meat products, and quite likely the revision of the current rulebook on traditional dry-cured meat products following the EU practice.

EFFECTS OF SPONTANEOUS AND INOCULATED FERMENTATION ON THE TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF CABERNET SAUVIGNON WINES AND FERMENTED POMACE

Nikolina Zivkovic — 2024-06-26

The total phenolic content and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at the stage of full ripeness were evaluated by spectrophotometric analysis. Wine and pomace were obtained after prolonged maceration during spontaneous and inoculated fermentation of fully ripe grapes. Three individual vinifications were inoculated with the following commercial yeasts: BDX (Lallemand, Montréal, QC, Canada), FX10 (Laffort, Bordeaux, France) and Qa23 (Lallemand, Montréal, QC, Canada). For each vinification, maceration lasted 0, 3, 5, 7, 14 and 21 days, respectively. The total phenolic content was deter-mined spectrophotometrically using the Folin-Ciocalteu method. Two different methods were used to evaluate the antioxidant activity of the wine and pomace samples: the Ferric Reducing Activity of Plasma (FRAP) and the Trolox Equivalent Antioxidant Capacity (TEAC). The use of a winemaking process that included different maceration times and inoculation with yeasts, as well as spontaneous fermentation, significantly modulated the total phenolic content of the obtained wines and FP. This study could provide a good basis for the practical application and obtaining wines with a high content of phenolic compounds and antioxidant properties.