Damir Ježek

Improving the controlled delivery formulations of caffeine in alginate hydrogel beads combined with pectin, carrageenan, chitosan and psyllium

Alginate-based blends consisting of carrageenan, pectin, chitosan or psyllium husk powder were prepared for assessment of the best formulation aimed at encapsulation of caffeine. Alginate-pectin blend exhibited the lowest viscosity and provided the smallest beads. Alginate-psyllium husk blend was characterised with higher viscosity, yielding the largest bead size and the highest caffeine encapsulation efficiency (83.6%). The release kinetics of caffeine indicated that the porosity of alginate hydrogel was not reduced sufficiently to retard the diffusion of caffeine from the beads. Chitosan coated alginate beads provided the most retarded release of caffeine in water. Morphological characteristics of beads encapsulating caffeine were adversely affected by freeze drying. Bitterness intensity of caffeine-containing beads in water was the lowest for alginate-psyllium beads and chitosan coated alginate beads. Higher sodium alginate concentration (3%) for production of hydrogel beads in combination with psyllium or chitosan coating would present the most favourable carrier systems for immobilization of caffeine.

Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives

In this study, sugar alcohols, dietary fibers, syrups and natural sweeteners were used as sucrose alternatives in the production of reduced sugar chocolates (50% of cocoa parts) with enhanced bioactive profile. Formulated chocolates were evaluated for their physical (particle size distribution, texture) and sensory properties, sugar composition, polyphenolic compounds content and antioxidant capacity. All produced reduced sugar chocolates ensured >20% lower calorific value than conventional chocolate (prepared with sucrose). Formulated chocolates containing stevia leaves and peppermint exhibited the best sensory properties (especially with regard to mouthfeel, sweetness and herbal aroma), as well as the highest polyphenolic content and antioxidant capacity. Particle size and hardness of chocolates increased in comparison to conventional chocolate, in particular when the combination of fructose and isomalt or lactitol was used. The bioactive profile of produced chocolates was enriched with phenolic acids, flavone (luteolin and apigenin) and flavonol (quercetin) derivatives, which were not identified in control chocolate.

Reducing Fat Globules Particle-Size in Goat Milk : Ultrasound and High Hydrostatic Pressures Approach

Innovative and eco-friendly food technologies in practical usage today like Ultrasound (US) and High Hydrostatic Pressures (HHP) are feasible to adequately maintain various food properties while processed, such as texture, sensorial and organoleptic characteristics, and microbiological issues as well. Benchmarked attribute of the mentioned approach lies in the ability of US and HHP to control and withhold both temperature and treatment duration. While temperature could be controlled within room ambient, treatment time is mostly below 30 minutes. US and HHP treatment were performed as separate treatments in order to obtain better homogenization. Goat milk was exposed to ultrasonic propagation up to 100 W of nominal power and high pressures up to 600 MPa. Maximum treatment time was 9 minutes. Ultrasonic homogenization indicates enhanced homogeneity of fat globules while high pressure process parameters have a significant influence on the observed mean particle diameter (fat globules). Improved stability and quality of emulsions (goat milk) was obtained by both applied processes. Statistical analysis indicated the influence of process parameters on fat globule size distribution between 0.3 – 4 µm and variance lower than 0.6.

Comparison of Conventional and Ultrasound-assisted Extraction Techniques on Mass Fraction of Phenolic Compounds from Sage (Salvia officinalis L.)

Sage (Salvia officinalis L.) is a popular herb which is native to the Mediterranean region and cultivated worldwide. Sage is an important source of antioxidants used as preservatives and has wider implications for the dietary intake of natural antioxidants.1,2 This antioxidant effect has been attributed to the main phenolic components, caffeic acid dimer – rosmarinic acid1 and flavonoids, being mostly present as flavones and their glycosides. Flavone glycosides are apparently common in sage, and most of them are flavones 7-glycosides represented by apigenin and luteolin 7-glucoside and their corresponding 3and 7-glucuronides.2 In the last few decades, research regarding the extraction of phenolic compounds found in plants have attracted special interest regarding their application in the food industry. Extraction is a very important step in the isolation, identification, and use of polyphenols.3 The conventional extraction methods, which have been employed for decades, require prolonged extraction times and relatively larger quantities of solvent.4,5 Therefore, various novel extraction techniques have been developed for the extraction of bioactive compounds from herbs, including ultrasound-assisted extraction,6–8 microwave-assisted extraction,9 supercritical fluid extraction.10 Ultrasound-assisted extraction is an upcoming extraction technique that can offer high reproducibility in shorter time, higher yields of bioactive compounds, simplified manipulation, decreased temperature during processing, reduced solvent consumption, and lower energy input.11–13 In our previous paper,5 the influence of solvent polarity and composition, time and temperature of conventional extraction on mass fraction of polyphenols from sage were researched. The mixtures of ethanol and water are possibly the most suitable solvents for the extraction of sage due to different polarities of the active constituents, and acceptability of this solvent system for human consumption.4,5 Albu et al.3 and Sališova et al.14 have investigated the difference in the application of conventional extraction and ultrasonic-assisted extraction on the concentration of biologically active compounds in sage. They concluded that the content of biologically active compounds is approximately 60 % higher under the influence of ultrasound. Rosmarinic acid is the more active of these antioxidants, but it is relatively easily degraded in solvent and the rate of degradation is solvent-dependant.6 The ultrasonic-assisted extraction has been widely used for obtaining polyphenols from plants using ethanol, mixture of ethanol/waComparison of Conventional and Ultrasound-assisted Extraction Techniques on Mass Fraction of Phenolic Compounds from Sage (Salvia officinalis L.)

Assessment of Drying Characteristics and Texture in Relation with Micromorphological Traits of Carob Pods and Seeds (Ceratonia silliqua L.)

Carob tree (Ceratonia siliqua L.) is a perennial leguminous evergreen tree native to the coastal regions of the Mediterranean basin and is considered to be an important component of vegetation for economic and environmental reasons. Two constituents of the pod, pulp and seeds, can be used as feed or in food production. In this study, drying characteristics, texture and microstructure of carob pods were studied. Three different carob samples were prepared: whole carob pod, carob pod parts and carob seed. The drying experiments and the modelling showed that carob seeds had the highest drying rate, followed by pod parts and the whole, intact carob fruit. Texture studies showed that the maximum compression force depended on the area of the carob fruit on which compression tests were performed. The seeds showed the highest compression force, followed by the stem zone, the tip and the centre of the fruit. Differences in drying behaviour and texture of carob pods can successfully be interpreted by the micromorphology of the carob pods and seeds. Determining the drying rate, maximum compressive force and micromorphological traits is of great importance for further carob processing (e.g. milling, sieving, carob bean gum production or usage in food or feed products).

Influence of various fluoride agents on working properties and surface characteristics of uncoated, rhodium coated and nitrified nickel-titanium orthodontic wires

Abstract Objective. To analyze the effect of various fluoride formulations in commercially available agents on working properties of various nickel-titanium orthodontic wires. Materials and methods. Uncoated (NiTi), rhodium coated (RhNiTi) and nitrified (NNiTi) wires were immersed to dH2O, MiPaste, Elmex and Mirafluor for 1 h. Unloading slope characteristics (average force, bending action of the force and average plateau length) and the percentage of useable constant force during unloading were observed. Surface roughness (Ra) was measured. SEM and EDS were used for observation of the surface. Results. NiTi had decreased loading and unloading elastic modulus (E) and yield strength (YS) after immersion to MIPaste and Mirafluor. The unloading YS decreased in the RhNiTi by the MIPaste. The loading and unloading YS of the NNiTi increased in Elmex and increased average plateau force. RhNiTi showed higher average plateau length and the percentage of useful constant force during unloading in Mirafluor and the average plateau force lowered after immersion to MIPaste. The unloading slope characteristics for NiTi were affected by all three prophylactic agents, mostly by Mirafluor, and produced significantly lower forces during both loading and unloading, similarly to the NNiTi wires. The RhNiTi had the lowest forces during both loading and unloading in MIPaste. All results were at significance; p < 0.05. Difference in Ra was observed for RhNiTi after immersion to the MI Paste (p < 0.001; η2 = 0.761). Conclusion. The NiTi and NNiTi wires lose less working force when combined with Elmex. The RhNiTi improve their working properties with Mirafluor and deteriorate when combined with MiPaste.

Chemometric evaluation of binary mixtures of alginate and polysaccharide biopolymers as carriers for microencapsulation of green tea polyphenols

ABSTRACT In this study principal component analysis and artificial neural networks were used to evaluate the potential of using binary mixtures of sodium alginate and other polysaccharide biopolymers as the carriers for microencapsulation of green tea bioactive compounds. Using binary mixtures of alginate and adjunct biopolymers increased the particle size (from 722 to 1344 µm) and textural parameters of the microbeads. Chemometric techniques revealed the combination of biopolymers and their ratio as the main factors influencing the encapsulation performance. The combination of alginate with hydroxypropyl methylcellulose and locust bean gum enabled to retain the highest (-)-epigallocatechin gallate and caffeine contents, the highest total phenols encapsulation efficiency, and their most retarded release in water, confirming these as the best delivery systems of polyphenol-type active compounds and signifying their potent food applications.

Biomechanical Comparison of the Temporalis Muscle Fascia, the Fascia Lata, and the Dura Mater

Abstract The purpose of our research is to prove that elastic biomechanical characteristics of the temporalis muscle fascia are comparable to those of the fascia lata, which makes the temporalis muscle fascia adequate material for dural reconstruction in the region of the anterior cranial fossa. Fifteen fresh human cadavers, with age range from 33 to 83 years (median age: 64 years; mean age: 64.28 years), were included in the biomechanical study. Biomechanical stretching test with the comparison of elasticity among the tissues of the temporalis muscle fascia, the fascia lata, and the dura was performed. The samples were stretched up to the value of 6% of the total sample length and subsequently were further stretched to the maximum value of force. The value of extension at its elastic limit for the each sample was extrapolated from the force‐extension curve and was 6.3% of the total sample length for the fascia lata (stress value of 14.61 MPa), 7.4% for the dura (stress value of 6.91 MPa), and 8% for the temporalis muscle fascia (stress value of 2.09 MPa). The dura and temporalis muscle fascia shared the same biomechanical behavior pattern up to the value of their elastic limit, just opposite to that of the fascia lata, which proved to be the stiffest among the three investigated tissues. There was a statistically significant difference in the extension of the samples at the value of the elastic limit for the fascia lata in comparison to the temporalis muscle fascia and the dura (p = 0.002; Kruskal‐Wallis test). Beyond the value of elastic limit, the temporalis muscle fascia proved to be by far the most elastic tissue in comparison to the fascia lata and the dura. The value of extension at its maximum value of force for the each sample was extrapolated from the force‐extension curve and was 9.9% of the samples total length for the dura (stress value of 10.02 MPa), 11.2% for the fascia lata (stress value of 23.03 MPa), and 18.5% (stress value of 3.88 MPa) for the temporalis muscle fascia. There was a statistically significant difference in stress values at the maximum value of force between the dura and the temporalis muscle fascia (p = 0.001; Mann‐Whitney U test) and between the dura and the fascia lata (p < 0.001; Mann‐Whitney U test). Because of its elasticity and similarity in its mechanical behavior to the dura, the temporalis muscle fascia can be considered the most suitable tissue for dural reconstruction.

Assessment of Drying Characteristics and Texture in Relation with Micromorphological Traits of Carob (Ceratonia silliqua L.) Pods and Seeds.

Carob tree (Ceratonia siliqua L.) is a perennial leguminous evergreen tree native to the coastal regions of the Mediterranean basin and is considered to be an important component of vegetation for economic and environmental reasons. Two constituents of the pod, pulp and seeds, can be used as feed or in food production. In this study, drying characteristics, texture and microstructure of carob pods were studied. Three different carob samples were prepared: whole carob pod, carob pod parts and carob seed. The drying experiments and the modelling showed that carob seeds had the highest drying rate, followed by pod parts and the whole, intact carob fruit. Texture studies showed that the maximum compression force depended on the area of the carob fruit on which compression tests were performed. The seeds showed the highest compression force, followed by the stem zone, the tip and the centre of the fruit. Differences in drying behaviour and texture of carob pods can successfully be interpreted by the micromorphology of the carob pods and seeds. Determining the drying rate, maximum compressive force and micromorphological traits is of great importance for further carob processing (e.g. milling, sieving, carob bean gum production or usage in food or feed products).

Analiza utjecaja mikromorfoloških obilježja plodova i sjemenki na karakteristike sušenja i teksturu rogača (Ceratonia siliqua L.)

Carob tree (Ceratonia siliqua L.) is a perennial leguminous evergreen tree native to the coastal regions of the Mediterranean basin and is considered to be an important component of vegetation for economic and environmental reasons. Two constituents of the pod, pulp and seeds, can be used as feed or in food production. In this study, drying characteristics, texture and microstructure of carob pods were studied. Three different carob samples were prepared: whole carob pod, carob pod parts and carob seed. The drying experiments and the modelling showed that carob seeds had the highest drying rate, followed by pod parts and the whole, intact carob fruit. Texture studies showed that the maximum compression force depended on the area of the carob fruit on which compression tests were performed. The seeds showed the highest compression force, followed by the stem zone, the tip and the centre of the fruit. Differences in drying behaviour and texture of carob pods can successfully be interpreted by the micromorphology of the carob pods and seeds. Determining the drying rate, maximum compressive force and micromorphological traits is of great importance for further carob processing (e.g. milling, sieving, carob bean gum production or usage in food or feed products).