Food and Feed Research

CHICKPEA MILK: NUTRITIONAL PROFILE, FUNCTIONAL CHARACTERISTICS, BIOACTIVE COMPOUNDS, AND QUALITY ENHANCEMENT – A COMPREHENSIVE REVIEW-

Aya HAMIOUD — 2025-01-16

The prevalence of cow’s milk allergies and lactose intolerance has been growing alongside the evolution of bovine milk consumption and production; consequently, the itching need for an alternative has been the subject of many studies and a growing trend in the milk industry. Plant-based milks have emerged as the most popular and suitable substitutes; they are beverages extracted from cereals, pseudo-cereals, legumes, nuts or seeds. Legumes, due to their high protein content have proven to be one of the successful options. One such legume is chickpea, which not only boasts rich protein content but also contains minerals, fibers, unsaturated fatty acids, bioactive compounds and antioxidant properties. Despite the limited studies available regarding the development of chickpea-based milk alternatives, this review draws upon insights from existing studies that have explored chickpea milk. It covers a range of topics, including the nutritional composition compared to other plant-based substitutes, the health benefits associated with bioactive and functional compounds, and the most novel methods employed in the extraction of non-dairy beverages.

PRESENCE OF STAPHYLOCOCCUS AUREUS ENTEROTOXIN GENES IN MILK AND DAIRY PRODUCTS - A REVIEW

Milijana Sindjic — 2025-03-20

Staphylococcus aureus is a highly adaptable microorganism that is commonly found in a variety of settings, including the skin and mucous membranes of humans and animals, as well as in the air, soil, and water. It is widely known for possessing a variety of virulence factors that enable it to cause and spread diseases. The presence of the genes for TSST-1 and enterotoxin A in milk and milk products will receive the most emphasis in this review. S. aureus isolated from milk can carry individual or combinations of genes coding for classical enterotoxins. The expression of many virulence-related genes S. aureus is regulated by the agr (accessory gene regulator) system, a two-component signaling system that down-regulates surface proteins and up-regulates secretory proteins, including various enterotoxins such as SEB, SEC, SED, and TSST-1. Staphylococcal food poisoning (SFP) is commonly linked to the growth of staphylococci in protein-rich foods, for example, meat, milk, and dairy products. The growth of S. aureus and the production of enterotoxins are heavily influenced by the characteristics of the food, including salt content, pH, nutrient availability, oxygen levels, and temperature. In the dairy industry, strict control methods and ongoing monitoring are necessary to guarantee food safety. Long-term storage of milk above 8°C greatly raises the danger of S. aureus growth and the possibility of enterotoxin development.

STATE-OF-THE-ART MYCOTOXIN ANALYSIS: INSIGHTS FROM LC/MS-MS METHOD

Radmila Radović — 2025-04-17

Abstract: Mycotoxins are secondary metabolites produced by fungi, known for their chemical and thermal stability, which makes them resistant to common food and feed processing methods. These toxins can contaminate food and feed, and cause a range of toxic effects upon ingestion, including mutagenic, teratogenic, carcinogenic, immunotoxic, neurotoxic, hepatotoxic, and dermatotoxic effects. In recent years, liquid chromatography coupled with tandem mass spectrometry has been increasingly utilized for mycotoxin determination due to its exceptional sensitivity and specificity. Recent literature highlights the use of various liquid chromatography systems for mycotoxin analysis, typically integrated with octadecylsilane columns, and employing gradient elution with mobile phases consisting of water, organic solvents, and appropriate optional modifiers. The studies reviewed predominantly utilized electrospray ionization in positive and negative mode, and mass spectrometric analysis in multiple reaction monitoring mode to ensure precise multi mycotoxin quantification. Specific configurations of liquid chromatography systems, such as ultra high performance liquid chromatography with different column types, and mass spectrometers, including triple quadrupole and QTrap tandem mass spectrometry systems, were mainly used. These advancements underscore the ongoing refinement and standardization of methodologies for accurate and efficient mycotoxin analysis in food matrices.

Sažetak: Mikotoksini su sekundarni metaboliti plesni i poznati su po svojoj hemijskoj i termičkoj stabilnosti, što ih čini otpornim na uobičajene metode obrade hrane i hrane za životinje. Mogu kontaminirati hranu i hranu za životinje, izazivajući niz toksičnih efekata prilikom unosa u organizam, uključujući mutagene, teratogene, kancerogene, imunotoksične, neurotoksicne, hepatotoksične i dermatotoksične efekte. Tečna hromatografija u kombinaciji sa tandem masenom spektrometrijom (LC-MS/MS) postala je dominantna analitička metoda za detekciju mikotoksina zbog svoje izuzetne osetljivosti i specifičnosti. Savremena literatura ukazuje na upotrebu različitih tečno-hromatografskih sistema, obično integrisanih sa oktadecilsilan kolonama, uz primenu gradijentnog načina eluiranja sa mobilnim fazama koje se najčešće sastoje od vode, organskih rastvarača i odgovarajućih modifikatora. U pregledanim studijama pretežno je korišćena elektrosprej jonizacija u pozitivnom i negativnom režimu i maseno-spektrometrijska analiza u režimu višestruke reakcije praćenja kako bi se obezbedila precizna kvantifikacija. Specifične konfiguracije tečno-hromatografskih sistema, kao što su ultra visokopritisna tečna hromatografija sa različitim vrstama kolona i masenim spektrometrima, uključujući trostruke kvadrupole i QTrap tandem masene sisteme, najčešće su korišćene. Ova dostignuća naglašavaju kontinuirani napredak i standardizaciju metodologija za tačnu i efikasnu analizu mikotoksina u prehrambenim uzorcima.

RAPESEED AS THE SOURCE OF PROTEINS: A REVIEW

Damjana Tomić — 2025-05-07

Rapeseed proteins can be isolated as high-value components from residual materials of oilseed processing. This review provides an overview of rapeseed protein isolate production, with an emphasis on conventional alkaline extraction and alternative methods. Special attention is given to antinutrient compounds found in rapeseed (glucosinolates, phenolic compounds, phytic acid, and others) and the strategies to mitigate them. Techniques that are effective in not only removing antinutrients but also increasing protein yield and reducing extraction time are discussed, including ultrasound, microwave, and enzymatic pretreatments. Enzymatic hydrolysis for obtaining rapeseed protein hydrolysates is also discussed, along with novel extraction methods for protein isolate production, particularly the use of natural deep eutectic solvents (NADES).

ANTIOXIDATIVE AND ANTIMELANOSIS EFFECTS OF STRAW MUSHROOM EXTRACT AND CHITOSAN ON REFRIGERATED PACIFIC WHITE SHRIMP

Huynh Nguyen Duy Bao — 2024-12-02

The present study evaluated the efficacy of combining chitosan (CS) and straw mushroom extract (ME) in preventing melanosis formation and lipid oxidation in Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage. The study found that treatment with either CS, ME or a combination of CS and ME (CS+ME) significantly reduced both melanosis formation and lipid oxidation when compared to control shrimp without treatment. Shrimp treated with CS+ME had lower melanosis scores and TBARS values than shrimp treated with either CS or ME alone, indicating that the combination treatment (CS+ME) was the most effective for reducing melanosis formation and lipid oxidation. Additionally, there was no significant difference in melanosis or sensory scores between shrimp treated with CS+ME and those treated with sodium metabisulfite (SMS). These results indicate that treating shrimp with CS+ME is an effective way to use natural ingredients instead of synthetic SMS to prevent melanosis formation and lipid oxidation in shrimp during refrigerated storage. The present study’s findings offer a more natural approach to the preservation of shrimp.

PRODUCTION OF TURKISH NON-BRINED WHITE CHEESE FORTIFIED WITH VITAMIN D3

Bahar Onaran — 2025-01-08

Vitamin D deficiency is a prevalent issue, particularly in developing countries, and fortifying foods with vitamin D is an essential strategy to enhance public health. Enriching white cheese with vitamin D3 is an appealing option for consumers, especially for infants who require vitamin D supplementation. This study aimed to optimize the white cheese production process by directly adding commercial non-emulsified vitamin D3 oil to pasteurized milk and quantifying the resulting vitamin D3 content in the cheese. Traditional white cheese was produced to achieve a final concentration of 10 µg (400 IU) of vitamin D3. Using the HPLC-UV method, we compared the fortified cheese to a non-fortified control group regarding vitamin D3 content. Sensory analysis and microbiological analyses were also conducted. The study revealed that the fortified cheese contained 6.9 µg (276 IU)/100g of vitamin D3, with no statistically significant differences observed in sensory evaluation or microbiological safety between the two groups. Consequently, our findings suggest that vitamin D3-fortified cheeses can effectively contribute to meeting daily vitamin D requirements. This research highlights the potential for developing cheeses with specified vitamin D content and represents a significant advancement in functional food production, promoting public health.

EFFECT OF N, Ca, MAP, AND 1-MCP TREATMENTS ON ETHYLENE- IAD INDEX INTERACTIONS DURING APRICOT STORAGE AND SHELF LIFE

Renata Kovač — 2025-01-22

Aim of this study is to investigate the interrelation between ethylene production, DA index (I_AD), and postharvest treatments in four apricot (Prunus armeniaca L.) cultivars: ‘Buda,’ ‘NS Kasnocvetna,’ ‘NS Rodna,’ and ‘NS6.’ Apricots were harvested with I_AD values between 0.41–0.80, stored at 1°C for 15 days, followed by 3 days of shelf life at room temperature. Ethylene production and I_AD were measured at harvest, after cold storage, and after shelf life. Preharvest treatments included nitrogen (N) and calcium (Ca), while postharvest treatments included modified atmosphere packaging (MAP) and 1-methylcyclopropene (MCP). Results showed cultivar-specific ethylene responses and I_AD, with 'Buda' exhibited the most rapid decline of I_AD and highest ethylene levels, and 'NS6' showing a lower decrease of I_AD, especially under MAP and Ca treatments. Postharvest treatments effectively reduced a decrease of I_AD for all tested cultivars. The findings highlight the need for cultivar-specific calibration of the I_AD index to optimize the management of apricots at a given ripeness stage, thereby maintaining their overall quality and storage capability.

NUTRITIONAL AND TOXICOLOGICAL EVALUATION OF WILD EDIBLE PLANTS FROM NORTH-EAST INDIA: IMPACT OF VARIOUS COOKING METHODS

Tapan Seal — 2025-02-13

This study aimed to explore the nutritional value, anti-nutritional factors, mineral content, and in vitro toxicity of ten wild edible plants from the North-Eastern region of India, including Meynia laxiflora, Castanopsis indica, Docynia indica, Flemingia vestita, Bauhinia purpurea, Dillenia pentagyna, Diplazium esculentum, Elaeagnus latifolia, Elaeagnus pyriformis, and Fagopyrum cymosum. The impacts of cooking techniques including boiling and microwaving were also investigated in the study.

Nutritional analysis assessed fat, protein, fibre, carbohydrate, and mineral content in both raw and cooked samples. The anti-nutritional properties were evaluated by measuring the content of cyanogenic glycosides, oxalates, tannins, saponins, and phytates. In vitro toxicity was assessed through haemolytic assays on rat erythrocytes, cytotoxicity was measured using the MTT assay, and genotoxicity was evaluated using the comet assay.

The findings revealed that both cooking methods reduced ash, fat, mineral content, anti-nutritional factors, and plant toxicity. At the same time, increasing the relative concentration of fibre and carbohydrates due to water loss or the breakdown of other components, the absolute content of these nutrients remained unchanged. Microwave cooking significantly enhanced the measured protein content (p<0.05), with increases ranging from 9.58% to 33.95%. This effect is likely due to structural modifications in the proteins caused by microwave treatment, which enhance their availability or digestibility rather than increasing the actual protein content, whereas boiling caused a reduction in protein levels, ranging from 9.66-23.25%. Additionally, microwave cooking resulted in lower mineral losses than boiling and was more effective in reducing anti-nutritional factors and toxicity (p<0.05). As a result, microwaving is recommended to improve nutritional quality, reduce fat content, and decrease anti-nutritional components and toxicity. Toxicity studies at the cellular and genomic levels indicated that these plants are safe for consumption.

SERBIAN CONSUMER’S PERCEPTION OF BREAD QUALITY

Jovana Bajkanović — 2025-02-18

Bread as we know it today originated in 10,000 BC. The life cycle of this food has changed over time. It was regarded as a divine gift and a culprit for many of the diseases prevalent in contemporary society. This research aims to see which factors have the greatest influence on the consumers’ perception of the quality of bread, taking into account that in Serbia in recent years there has been a decline in the demand for this food. After data collection and processing, 310 respondents from the territory of the Republic of Serbia participated in the research. The survey was conducted anonymously, with data collected online via Google Forms. The obtained results suggest that sensory attributes have the greatest influence on quality perception. However, the research also revealed that the respondents were not informed about this food's nutritional and health aspects. Given that Serbia is a country with unique traditional bread varieties in nearly every region, and where the skill of bread-making is handed down through generations, future research should aim to inform consumers about the nutritional and health aspects of these traditional foods.

PREVENTIVE EFFECT OF NIGELLA SATIVA L. AGAINST CEREBRAL OXIDATIVE ALTERATIONS INDUCED BY A HIGH-FAT, IRON-ENRICHED DIET IN MICE

halima benabdallah — 2025-04-17

Recent research underscores the pivotal role of oxidative stress in cerebral alterations, prompting investigations into strategies such as the utilization of natural substances derived from medicinal plants, including Nigella sativa L. (NS) for their therapeutic potential. NS is known for its bioactive compounds that play a significant role in disease prevention and treatment. This study employed Fourier Transform Infrared Spectroscopic (FT-IR) analysis to identify functional groups and compounds in NS seed and to examine its preventive effects on cerebral oxidative changes induced by a high-fat diet (HFD) supplemented with iron in NMRI mice. The focus was on lipid oxidation, Ferric Reducing Antioxidant Power (FRAP), thiol groups, catalase activity, and Reduced Glutathione (GSH) levels. Mice were randomly assigned to four experimental groups (six mice per group): control (ST), control + NS seed powder (ST+NSP), high-fat diet with FeCl₃ (HFD/Fe³⁺), and HFD/Fe³⁺ + NSP. Following an 11-week experimental period, lipid oxidation, FRAP, thiol groups, and CAT activity were measured in plasma and brain, while GSH levels were assessed exclusively in the brain. NS significantly reduced lipid peroxidation in HFD/Fe³⁺ mice and restored FRAP, thiol groups, CAT activity, and GSH levels, which were markedly reduced in HFD/Fe³⁺ mice compared to the ST group. The HFD/Fe³⁺ regimen increased lipid peroxidation products relative to the ST group. These findings suggest that NSP supplementation mitigates cerebral oxidative stress and enhances antioxidant enzyme activity.

IMPACT OF THERMAL AND ALTERNATIVE PROCESSING ON PHYTOCHEMICAL QUALITY AND ANTIOXIDANT ACTIVITY OF ALGERIAN MYRTUS COMMUNIS L. FRUIT

Abdeslem TAIBI — 2025-06-25

Myrtle (Myrtus communis L.) fruits serve as a crucial reservoir of biologically active and health-protective compounds. These fruits have gained increasing attention for their potential to promote human health due to their diverse range of bioactive phytochemicals. Drying, a common post-harvest treatment, can significantly affect the content and biological efficacy of these compounds. The objective of this study was to investigate the phenolic compound content and antioxidant capacity of myrtle (Myrtus communis L.) fruits as influenced by four different drying methods: FD (freeze drying), SD (sun drying), OD (oven drying), and MWD (microwave drying). Various bioactive compounds were quantified, including total phenolic content (TPC), total flavonoid content (TFC), total flavonol content, total condensed tannin content (CTC), and anthocyanin content (AC). Antioxidant capacity was assessed using four different tests: the DPPH radical scavenging assay (DPPH-RSA), the ABTS radical scavenging assay (ABTS-RSA), the ferric reducing power assay (FRP), and the phosphomolybdenum antioxidant activity assay (PAA). The results indicated that the drying process significantly affected the phytochemical composition and antioxidant capacity of myrtle fruit. Specifically, the freeze-drying (FD) method yielded the highest TPC, TFC, flavonols, CTC, AC, with values of 88.12 mg GAE/g DW, 12.05 mg QE/g DW, 29.99 mg RE/g DW, 75.40 mg CE/g DW, and 4.96 mg CGE/g DW, respectively. Furthermore, FD was associated with the strongest antioxidant activity, demonstrating DPPH-RSA of 143.37 mg TE/g DW, ABTS-RSA of 154.31 mg TE/g DW, FRP of 89.25 AAE/g DW, and PAA of 354.58 TE/g DW, all surpassing the other drying methods. In contrast, sun drying (SD) and oven drying (OD) had a moderate impact on phytochemical composition and antioxidant capacity, while microwave drying (MWD) resulted in the lowest levels of phytochemical content and relatively low antioxidant capacity. Additionally, the correlation test and Principal Component Analysis (PCA) confirmed the effectiveness of FD method in preserving the bioactive compounds and antioxidant activities of myrtle fruits. These findings suggest that FD is the most effective method for maintaining and enhancing the bioactive properties of myrtle fruits.