Borislav Miličević

Starch Modification by Organic Acids and Their Derivatives: A Review

Starch has been an inexhaustible subject of research for many decades. It is an inexpensive, readily-available material with extensive application in the food and processing industry. Researchers are continually trying to improve its properties by different modification procedures and expand its application. What is mostly applied in this view are their chemical modifications, among which organic acids have recently drawn the greatest attention, particularly with respect to the application of starch in the food industry. Namely, organic acids naturally occur in many edible plants and many of them are generally recognized as safe (GRAS), which make them ideal modification agents for starch intended for the food industry. The aim of this review is to give a short literature overview of the progress made in the research of starch esterification, etherification, cross-linking, and dual modification with organic acids and their derivatives.

Cocoa Polyphenols: Can We Consider Cocoa and Chocolate as Potential Functional Food?

Chocolate has been consumed as confection, aphrodisiac, and folk medicine for many years before science proved its potential health benefiting effects. Main compounds of cocoa and chocolate which contribute to human health are polyphenols that act as antioxidants and have potential anti-inflammatory, cardioprotective, antihepatotoxic, antibacterial, antiviral, antiallergenic, and anticarcinogenic properties. This paper gives a short overview of scientific literature regarding cocoa polyphenols and influence of cocoa and chocolate on human health. Although research on health benefits of dark chocolate and cocoa is quite extensive nowadays and shows potentially beneficial effects of dark chocolate and cocoa, there are still lots of unknowns and some controversies. This is obviously an area that needs more research in order to determine factual influence of chocolate on health.

Rheological Properties of Milk Chocolates as Influenced by Milk Powder Type, Emulsifier, and Cocoa Butter Equivalent Additions

The research examines the influences of different emulsifiers (lecithin, CITREM LR10—both individually and combined with polyglycerol polyricinoleate, and CITREM 2in1) and cocoa butter equivalent additions on the rheological properties of milk chocolates produced using spray or roller-dried milk. The substitution of lecithin with other emulsifiers caused an increase in the Casson plastic viscosity (μCA), as well as a decrease in the Casson yield stress (τCA) in milk chocolates containing roller-dried milk powder, whereby the lecithin-polyglycerol polyricinoleate blend had the most pronounced influence. Cocoa butter equivalent addition resulted in the highest μCA when CITREM LR10 was used, and the lowest τCA with lecithin-polyglycerol polyricinoleate blend. When spray-dried milk was used, the highest μCA was determined in the sample containing CITREM LR10 and the lowest τCA in the sample containing the lecithin-polyglycerol polyricinoleate blend. Cocoa butter equivalent addition resulted in an increase in the τCA---except when CITREM LR10-polyglycerol polyricinoleate blend was used as emulsifier.

Cocoa Shell: A By-Product with Great Potential for Wide Application

Solving the problem of large quantities of organic waste, which represents an enormous ecological and financial burden for all aspects of the process industry, is a necessity. Therefore, there is an emerged need to find specific solutions to utilize raw materials as efficiently as possible in the production process. The cocoa shell is a valuable by-product obtained from the chocolate industry. It is rich in protein, dietary fiber, and ash, as well as in some other valuable bioactive compounds, such as methylxanthines and phenolics. This paper gives an overview of published results related to the cocoa shell, mostly on important bioactive compounds and possible applications of the cocoa shell in different areas. The cocoa shell, due to its nutritional value and high-value bioactive compounds, could become a desirable raw material in a large spectrum of functional, pharmaceutical, or cosmetic products, as well as in the production of energy or biofuels in the near future.

Application of supercritical carbon dioxide extrusion in food processing technology

Extrusion process is one of the most important innovations of the 20th century applied in many industries. Extrusion is a technology that is increasingly used for the production of various food products, especially snacks and breakfast cereals. Supercritical carbon dioxide (CO2) as a non-toxic, non-flammable and inexpensive, is applied in many processes, including the extrusion technology. Supercritical CO2 extrusion process (SCFX) found its application primarily in the processing and manufacturing plastic, but recently more and more begins to be applied in food production and processing. Scientific researches in this area are based in production of extrudates with improved properties compared to conventional extrusion process without the addition of CO2. A number of applications of SCFX in food processing technology will be reviewed and numerous advantages over the conventional process will be described in this paper.

Sparkling wine production by immobilised yeast fermentation

Miličević B., Babić J., Ačkar Đ., Miličević R., Jozinović A., Jukić H., Babić V., Šubarić D. (2017): Sparkling wine production by immobilised yeast fermentation. Czech J. Food Sci., 35: 171–179. The prospects of sparkling wine production by the ‘Champenoise’ method using alginate-immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of recommended and permitted varieties of Kutjevo vineyards, located in the eastern part of continental Croatia. Research revealed that there are no influential variations in the principal physicochemical and sensory characteristics between sparkling wines obtained through immobilised yeast and traditional sparkling method. The analysis of aroma compounds showed minor differences between samples. Observed oenological parameters assessed in the final products did not show any relevant oenological differences, with the exception of alcohol content, which was slightly higher in sparkling wines made with yeast cells immobilised with calcium alginate beads. According to this research, the sensory properties of the produced sparkling wines, compared to sparkling wine produced with free yeast, did not show any significant differences. On the full-scale obtained results indicate that some of the selected varieties can be sorted as suitable for the production of sparkling wine using immobilised yeast cells.

The influence of different pot still type on quality of Williams pear distillates

Pear brandy is one of the most desirable alcoholic beverages across Europe. But of all varieties, the most appreciated is Bartlett pear or Williams’s pear as it is better known. The purpose of this work was to create an objective evaluation of the influence of various construction forms of pot still, (alembic, pot and spheric) on final quality of Williams pear brandy. Gas-chromatography and sensory analysis were applied to the determination of quality and aroma profile of Williams pear brandy. Results showed that the type of pot still construction has a significant influence on quality and aroma profile of Williams pear brandy. The samples that are produced by alambic pot still had better quality and more expressive flavour. The best evaluated sample had an amount of ethanol of 59, 51 % in total volume, esters 478 mg/l, aldehydes 120 mg/l and higher alcohols of 962 mg/l.

The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy

The aim of this research was to investigate influence of different fermentation processes (by immobilized yeast cells and classical fermentation) and different cherry varieties (Maraska, Montmorencys and Kelleris) on the chemical and sensorial characteristics of cherry brandies. Cherry brandies were analyzed to determine chemical composition, aroma profile and sensory properties. Cherry brandies produced by immobilized yeast cells had a higher content of aldehydes, but lower content of total acids, total extract, higher alcohols and esters compared to the samples produced by classical fermentation process. Furfural was not detected in cherry distillates produced by immobilized yeast cells, while distillates produced by classical fermentation process had very low content. Cherry brandies produced by classical fermentation process had significantly higher content of benzaldehyde which has great influence on aroma of cherry brandies. Ethyl octanoate which is considered one of the most important contributors to the aroma of alcoholic distillates was found in the highest concentrations in Maraska distillates. The best evaluated sample was brandy produced from Maraska cherry variety fermented by immobilized yeast cells followed by brandy produced also from Maraska cherry variety, but by classical fermentation process.