Jurislav Babić

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.

Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates

The influence of Hokkaido pumpkin powder (PP) addition to corn grits at levels 4%, 6%, and 8% and ascorbic acid (AA) addition at levels 0.5% and 1% was evaluated. Extrusion was done using a single-screw extruder at two temperature regimes: 135/170/170°C (E1) and 100/150/150°C (E2). Mathematical models that describe the influence of additives on the colour of extrudates were determined. Raw extrusion mixtures as well as obtained extrudates were tested for ascorbic acid, polyphenol, proteins, fat, crude fibre, ash and carotenoids content, and antioxidant activity. E1 extrusion regime acted favourably on polyphenols, crude fibre content, and antioxidant activity. It also caused higher fat degradation than E2 extrusion. Xanthophylls (lutein and zeaxanthin) were less sensitive to extrusion than carotenes (α-carotene, 9-cis-β-carotene and 13-cis-β-carotene). Ascorbic acid was more sensitive to higher extrusion temperatures (49-76% degradation). It provided protection to carotenoids and consequently the colour of the extrudates.

Influence Of Trehalose Addition On Instrumental Textural Properties Of Strawberry Pastes

Objective of this study was investigation of influence of trehalose addition (3, 5 and 10%) on instrumental textural properties of evaporated and freeze-dried strawberry pastes. As a control, strawberry paste without addition of trehalose was used. Addition of trehalose had influence on both, hardness and stickiness of the samples, but it is very important to define the amount of trehalose in order to achieve desirable properties. With addition of trehalose hardness of both, evaporated and freeze-dried samples decreased, from 29.89 N to 14.72 N for evaporated samples and from 184.83 N to 44.95 N in freeze-dried samples. Also, from those results it could be seen that freeze-dried samples were much harder than evaporated ones, regardless of trehalose addition. While hardness of samples decreased with addition of trehalose, stickiness increased. Stickiness values were from 0.016 N to 0.0102 N for evaporated samples, and from 0.066 N to 0.018 N for freeze-dried samples. Since evaporated samples had lower values for stickiness they were stickier than freeze-dried ones.

Deep Eutectic Solvents as Convenient Media for Synthesis of Novel Coumarinyl Schiff Bases and Their QSAR Studies

Deep eutectic solvents, as green and environmentally friendly media, were utilized in the synthesis of novel coumarinyl Schiff bases. Novel derivatives were synthesized from 2-((4-methyl-2-oxo-2H-chromen-7-yl)oxy)acetohydrazide and corresponding aldehyde in choline chloride:malonic acid (1:1) based deep eutectic solvent. In these reactions, deep eutectic solvent acted as a solvent and catalyst as well. Novel Schiff bases were synthesized in high yields (65–75%) with no need for further purification, and their structures were confirmed by mass spectra, 1H and 13C NMR. Furthermore, their antioxidant activity was determined and compared to antioxidant activity of previously synthesized derivatives, thus investigating their structure–activity relationship utilizing quantitative structure-activity relationship QSAR studies. Calculation of molecular descriptors has been performed by DRAGON software. The best QSAR model (Rtr = 0.636; Rext = 0.709) obtained with three descriptors (MATS3m, Mor22u, Hy) implies that the pairs of atoms higher mass at the path length 3, three-dimensional arrangement of atoms at scattering parameter s = 21 Å−1, and higher number of hydrophilic groups (-OH, -NH) enhanced antioxidant activity. Electrostatic potential surface of the most active compounds showed possible regions for donation of electrons to 1,1-diphenyl-2-picryhydrazyl (DPPH) radicals.

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.

Optimization of extrusion variables for the production of corn snack products enriched with defatted hemp cake

The effects of defatted hemp cake added to corn grits (in ratios of 0, 5 and 10% d.m.), the moisture content of the mixtures (15, 20, 25%) and the temperature in the extruder ejection zone (150, 165, 180 °C) on the physical properties of extruded products have been investigated. Statistical optimization of investigated extrusion conditions using the response surface methodology was performed. The hemp cake was completely defatted by means of a supercritical CO2 extraction. The extrusion was performed on a laboratory single screw extruder and regulated by the following parameters: temperature in the dosing and compression zone (120 and 150 °C), screw compression ratio (4:1), round die (4 mm). The change of extrusion process conditions has significantly affected the physical properties of produced snacks. The expansion ratio ranged between 1.38 and 3.11, the bulk density between 0.14 and 0.49 g/cm3, the hardness between 18.15 and 70.62 N, the fracturability between 3.65 and 10.38 mm, and the total color change between 3.25 and 24.73.

Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid

The aim of this research was to investigate the influence of the addition of tomato powder (TP) to corn grits at levels 4, 6 or 8 % and the addition o

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.

Environmentally Friendly Approach to Knoevenagel Condensation of Rhodanine in Choline Chloride: Urea Deep Eutectic Solvent and QSAR Studies on Their Antioxidant Activity

A series of rhodanine derivatives was synthesized in the Knoevenagel condensation of rhodanine and different aldehydes using choline chloride:urea (1:2) deep eutectic solvent. This environmentally friendly and catalyst free approach was very effective in the condensation of rhodanine with commercially available aldehydes, as well as the ones synthesized in our laboratory. All rhodanine derivatives were subjected to 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activity investigation and quantitative structure-activity relationship (QSAR) studies were performed to elucidate their structure-activity relationship. The best multiple linear QSAR model demonstrate a stability in the internal validation and Y-randomization (R2 = 0.81; F = 24.225; Q2loo = 0.72; R2Yscr = 0.148). Sphericity of the molecule, ratio of symmetric atoms enhanced atomic mass along the principle axes in regard to total number of atoms in molecule, and 3D distribution of the atoms higher electronegativity (O, N, and S) in molecules are important characteristic for antioxidant ability of rhodanine derivatives. Molecular docking studies were carried out in order to explain in silico antioxidant studies, a specific protein tyrosine kinase (2HCK). The binding interactions of the most active compound have shown strong hydrogen bonding and van der Waals interactions with the target protein.