Maja Benković

Flow Properties of Commonly Used Food Powders and Their Mixtures

The aim of this study was to get an insight on flow properties of five different food powders and their mixtures frequently used in industrial production of foodstuffs and in households. The studied food powders were flour, maize semolina, sugar, cocoa, and skim milk powder together with their mixtures. Based on cohesion index, samples were categorized as follows: easy flowing—sugar powder, skim milk powder, maize semolina, and mixture 3 (wheat flour and sugar powder); cohesive—flour and mixture 1 (wheat flour and maize semolina); very cohesive—mixture 4 (wheat flour, cocoa, and sugar powder), and extremely cohesive—cocoa powder and mixture 2 (cocoa, sugar, and skim milk powder). Based on powder flow speed dependency test, positive multiple correlations were found between four powder mixtures and their basic components at all speeds. Flour, maize semolina, and mixtures 1 and 3 did not show any susceptibility to caking, while sugar, skim milk powder, cocoa powder, and mixtures 2 and 4 showed an increasing cake height ratio indicating their susceptibility to caking.

Physical Properties of Non-Agglomerated Cocoa Drink Powder Mixtures Containing Various Types of Sugar and Sweetener

Characterization of flow properties represents a crucial step in the production of powdered composite mixtures. Mixing of cocoa powders with different sugars is the first step in the production of this type of beverages, which leads to a change in the mixtures flow properties. The objective of this work was firstly to determine the physical properties of non-agglomerated powdered cocoa and sugar mixtures and, after that, to determine which physical properties of cocoa powders are influenced by sugar addition and in what way they are influenced by sugars. Mixtures were formulated by two cocoa powders containing different amounts of fat and 11 different kinds of sugar or sweetener. A significant change was found in the median diameter, poured bulk density, compression and decompression force of the mixtures compared to the sole components’ physical properties. All the mixtures display a decreasing compaction coefficient with increase of flow speed, which indicates that these powder mixtures flow more freely at higher transport speeds. An increase of cake height ratio was detected in all the mixtures, indicating that all the mixtures were susceptible to caking and that they formed a strong cake. Insolubility of the mixtures was influenced significantly by the median diameter of the sugar particles added to the mixture. Addition of sugars and sweeteners to the cocoa powder reduced the red and yellow colour components, but the type of sugar or sweetener did not produce a considerable difference in the colour of the cocoa drink mixtures.

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).

Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence

Due to abundance in carbohydrates, dietary fibres and bioactive compounds, as well as for its outspread and low prices, carob (Ceratonia siliqua L.) flour has a great potential of use as a functional ingredient. The aim of this study was to analyse this potential by physical and chemical properties assessment of different particle sizes of carob flour with and without seeds. The influence of seed presence on physical and chemical properties of flour was also investigated. Seed presence in carob flour led to higher cohesivity and cake strength. It also affected the extraction efficiency of polyphenols, which was confirmed by the ranking of samples according to their procyanidin and tannins contents. With regard to the carbohydrate content, significant differences (P<0.05) between the contents of fructose and glucose was established in samples differing by the presence of carob seeds. Spearman rank order correlations revealed a significant difference (P<0.05) between physical and chemical properties of carob flours. These findings confirm the importance of understanding physical and chemical properties of carob flours in order to use them efficiently as a functional food ingredient.

Fortification of instant coffee beverages - influence of functional ingredients, packaging material and storage time on physical properties of newly formulated, enriched instant coffee powders.

BACKGROUND Consumer demands for healthy, functional foods are growing rapidly nowadays. Coffee, as one of the most widespread commodities, represents an interesting aspect for enrichment, since it is consumed by millions of people on a daily basis. The aim of this study was to formulate enriched instant coffee powders with the purpose of estimating the influence of storage time, functional ingredients and packaging material on physical and sensory properties of the mixtures. RESULTS Storage time of 6 months significantly (P <0.05) influenced moisture content of the mixtures, which rose linearly with an increase in storage time. Packaging material proved to be an important variable affecting moisture content, particle size, colour and cohesion index. Functional ingredients (vitamins A and C, iron, inulin and oligofructose) influenced particle size, dispersibility, wettability and, in terms of sensory analysis, grades for aftertaste, chemical taste and overall acceptability. CONCLUSION Addition of functional ingredients significantly influenced some particle size distribution parameters and reconstitution properties, causing an increase in wettability and dispersibility times. Furthermore, in sensory terms, it influenced aftertaste and chemical taste grades. Packaging material significantly influenced moisture content, some particle size distribution parameters, colour and cohesion index.

Classification and Processing Optimization of Barley Milk Production Using NIR Spectroscopy, Particle Size, and Total Dissolved Solids Analysis

Barley is a grain whose consumption has a significant nutritional benefit for human health as a very good source of dietary fibre, minerals, vitamins, and phenolic and phytic acids. Nowadays, it is more and more often used in the production of plant milk, which is used to replace cow milk in the diet by an increasing number of consumers. The aim of the study was to classify barley milk and determine the optimal processing conditions in barley milk production based on NIR spectra, particle size, and total dissolved solids analysis. Standard recipe for barley milk was used without added additives. Barley grain was ground and mixed in a blender for 15, 30, 45, and 60 seconds. The samples were filtered and particle size of the grains was determined by laser diffraction particle sizing. The plant milk was also analysed using near infrared spectroscopy (NIRS), in the range from 904 to 1699 nm. Furthermore, conductivity of each sample was determined and microphotographs were taken in order to identify the structure of fat globules and particles in the barley milk. NIR spectra, particle size distribution, and conductivity results all point to 45 seconds as the optimal blending time, since further blending results in the saturation of the samples.

Multi-criteria Decision Analysis: Linear and Non-linear Optimization of Aqueous Herbal Extracts

This chapter is aimed to present the multi-criteria decision analysis: Linear and non-linear optimization of aqueous herbal extracts. Modelling is an indispensable part of food production, from “farm to fork”, where it is used to optimize the initial production of food and feed as well as in the food and feed processing. Different particle sizes of olive leaves were used in extraction of biologically active components using water as a solvent. Experiment conditions varied in mixing times (5, 10, 15 min), heating treatments (40 °C, 60 °C, 80 °C), Revolutions per minute: rpm (250, 500, 750 min−1) and particle sizes (100, 300, 500 μm). Based on the measured bioactive compounds (pH, total dissolved solids, conductivity, dry matter, total polyphenols and the antioxidant capacity by ABTS method, DPPH method and FRAP method). Aim was to develop models to support the optimization of this decision-making process—find the best experiment conditions for extraction of a certain bioactive compound. Two approaches; linear and nonlinear approaches were investigated. Linear optimization is presented with two models: Response Surface Methodology and using linear programing based on the Simplex method while the nonlinear approach is presented by developing membership functions using fuzzy logic approach. Final results showed that, simple or complex, i.e. linear or nonlinear approach(es) in the search for optimal experiment conditions in extraction of bioactive compounds from olive leaves, will lead to an optimal solution, but the engineer will decide which approach is suitable for further application. Linear optimization and application of fuzzy logic resulted with the best possible offer per set limitations. But each approach resulted with other optimal extraction conditions. However, the application of fuzziness allowed the extension of the set of acceptable experiment combinations to achieve the best extraction of a bioactive component.

Integrated approach for bioactive quality evaluation of medicinal plant extracts using HPLC-DAD, spectrophotometric, near infrared (NIR) spectroscopy and chemometric techniques

ABSTRACT To establish a universal analytical tool that could be used as a bioactive quality determination procedure on medicinal plant extracts, a range of spectrophotometric assays, HPLC, near infrared reflectance spectroscopy and chemometric analysis were employed for determination of the bioactive quality of 16 widely spread medicinal plants. Macro-constituents (total carbohydrates, soluble polysaccharides, proteins, amino acids) and secondary plant metabolites (total phenols, flavonoids, hydroxycinnamic acids, flavons, and flavonols) were determined, and HPLC method for the simultaneous determination of phenolic acids and flavonoids was developed, and its linearity, limits of detection and quantification, precision, and accuracy were validated. The evaluated medicinal plant extracts were characterised by a marked protein (marigold – 4.22 g/kg dw), amino acid (marigold – 61.14 g/kg dw), and carbohydrate content (dandelion – 113.5 g/kg dw), while Lamiaceae plants were distinguished as the predominant sources of polyphenolic bioactives (<2.26 g GAE/L). The developed HPLC method enabled separation of 24 polyphenolic compounds within a short analysis time (30 min) and revealed rosmarinic and chicoric acids as the prevalent polyphenolic constituents. NIR spectroscopy coupled with chemometric analysis of all determined analytical parameters indicated the suitability of NIR analysis for amino acids, carbohydrates, and polyphenols determination in medicinal plant extracts.

Properties of medicinal plants related to NIR spectroscopy

The aim of the study on Big Data in Public Health, Telemedicine and Healthcare is to identify applicable examples of the use of Big Data in Health and develop recommenda-tions for their implementation in the European Union. Examples of Big Data in Health were identified by a systematic literature review, after which the added value of twenty selected examples was evaluated. Based on the as-sessment of the added value and the quality of the evidence, ten priority examples were selected. Furthermore, potential policy actions for the implementation of Big Data in Health were identified in the literature, and a SWOT analysis was conducted to check the feasibility of the proposed actions. Based on this analysis, and with the help of renowned experts, the study team developed ten policy recommendations in the field. These recommendations were validated through public consultations at three relevant conferences in Europe and were again reviewed by the Expert Group. The recommendations aim to benefit European citizens and patients in terms of strengthening their health and improving the performance of Member State’s health systems. They should be seen as suggestions for the European Union and its Member States on how to utilise the strengths and exploit the opportunities of Big Data for Public Health without threatening privacy or safety of citizens. Recommendations were developed for ten relevant fields: awareness raising, education and training, data sources, open data and data sharing, applications and purposes, data analysis, governance of data access and use, standards, funding and financial resources, as well as legal aspects and privacy regulation.P molecules found in plants are utilized currently for improving prostate health. The botanicals with the highest recognized profiles are Resveratrol and the isoflavonoids. Prostate health is compromised with aging, especially beginning in the mid-40s, when testosterone levels decline and estrogenic hormonal actions increase along with enhanced expression of the prostatic 5α-reductase enzyme that result in prostate enlargement commonly known as benign prostatic hyperplasia (BPH). There is a linear increase in BPH incidence with increasing age in men over 60 years old. Approximately 1 in 5 men with BPH had a clinical event (prostatectomies), within 1 year of initiating treatment for BPH. The symptoms of BPH include nocturia, incomplete emptying, urinary hesitancy, weak stream, frequency and urgency that negatively impact the quality of life. Current pharmaceuticals are somewhat effective, but can have serious side effects. Interest in complementary and alternative medicines (CAM) for BPH has increased during the last two decades. CAM agents include polyphenolic compounds such as Resveratrol and the isoflavonoids. Resveratrol is effective in vitro, but, in vivo administration presents efficacious challenges. Genistein was first thought to be responsible for improved prostate health, however, since the equal hypothesis was proposed in the late1990s, there has been increased focus on this isoflavonoid molecule. This presentation will briefly review Resveratrol and some isoflavonoid molecules where clinical studies have shown improvement of BPH symptoms in men using standardized laboratory biomarkers and survey indexing parameters. Clearly there is an opportunity for an efficacious and cost-effective approach for the treatment of BPH with botanicals.

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).