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Abstract
Effect of microwave drying on milling, cooking, and microstructure characteristic of paddy rice in comparison to hot air drying was assessed in the present study. Results revealed that modified microwave drying significantly (P < 0.05) affected the milling quality of paddy. Raw paddy had head rice recovery of 49.63%, while after microwave drying, the head rice recovery increased by 6.73% in comparison to hot air drying. Microwave drying brought significant changes in the colour characteristic of rice as it had total colour change of 13.50 in comparison to 10.93 by hot air drying. Cooking time and water uptake ratio after microwave drying increased to 31.46 min and 3.16%, in comparison to 27.05 min and 2.65% for hot air dried samples, respectively. Scanning Electron Microscope images revealed that both hot air and microwave dried rice had a coarse surface and large starch particles, while starch structure was more damaged in hot air drying, however, agglomeration of protein-starch matrix was more uniform in microwave dried samples due to modification of the microwave applicator that prevented thermal decomposition. It was recommended that paddy may be dried using a modified microwave applicator with a shorter duration and a better quality.
Abstract
This study aimed to develop and characterise emulgels based on aqueous γ-cyclodextrin metal-organic framework (γ-CD-MOF) solutions with sunflower oil in the presence of Tween 20, 40, and 60 emulsifiers. The main physical, structural, and rheological properties of γ-CD-MOF emulgels were investigated. The emulgels prepared with 5% and 10% γ-CD-MOF were durable. The X-ray diffraction patterns proved the existence of β polymorph type lipid crystals. The rheological analyses showed that the gel strength increased with increased γ-CD-MOF concentration, and thixotropic behaviour was observed depending on the gel strength at 10 °C. In addition, the samples were heat resistant proved by rheological temperature ramp tests. Finally, addition of the emulsifiers did not cause any change in the centrifuge stability and colour properties of the emulgels. These samples could be used to prepare different emulsion type food products.
Abstract
To study the feasibility of evaluating the quality characteristics of banana based on the browning area. The texture characteristics, total soluble solids (TSS), ascorbic acid, malondialdehyde (MDA) concentrations, relative conductivity, polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase (PAL) activities in banana peels were detected during storage. A linear model was made by principal component analysis and multiple linear regression between the banana browning area and characteristic indices. The results showed that the changes in the physiological characteristics of bananas were significantly different during different storage periods. The main factors that affected the banana browning area were relative conductivity, PAL, TSS, and MDA, indicating that lipid peroxidation, respiration, and metabolism of phenylpropanoids had significant influence on the banana browning area during storage. Thus, it is feasible to predict banana quality based on changes in browning area, which could be a rapid and non-destructive detection of banana quality during storage.
Abstract
A plethora of research and empiric observation supported the claim that–among other symptoms–diseases often affect the ability to smell and the sense of taste, possibly affecting the taste- and food preferences as well.
The aim of the present study was to shed light on the impact of COVID-related smell- (dysosmia/anosmia) and taste function-disorder/loss (dysgeusia/ageusia) on the food and taste preferences COVID-19 patients of different symptomatic and pre-existing conditions and demographic backgrounds.
The research based on a descriptive, cross-sectional survey. In total, 514 participants filled our self-administered online questionnaire. Thirteen participants were excluded according to the exclusion criteria. Descriptive statistics, Chi-square test, t-test for correlation coefficient, were performed.
The most common long COVID symptom was fatigue/weakness (53.1%) followed by anosmia (50.9%) and tachycardia (33.5%). Many participants reported dysgeusia/ageusia during the acute phase of the disease, which sometimes prevailed as a long COVID symptom. A high percentage of participants reported that they rejected all kinds of meat of animal origin except cold cuts for their duration of recuperation, which proved to be the most common dietary change during the post-COVID period so far.
Abstract
Wafer cream is an important product used in many foods, especially confectionery products, and consumed with delight. Therefore, nutritional enrichment of this product is of great importance. In this study, a new functional product was developed by adding carob molasses pulp (CMP) flour obtained from carob fruit, which has unique nutritional and bioactive properties, to wafer cream, increasing its nutritional value and antioxidant activity. When 15% CMP flour was added to the wafer cream formulation, there was an increase of approximately 58.43 and 78.77%, respectively, in total polyphenol and antioxidant levels compared to the control group (without CMP flour). In addition, since the product developed is in cocoa colour, consumer preference has increased. It has been determined that phytochemical and nutritive components of the wafer cream increased as a result of the use of carob flour.
Abstract
In this work, functional liquorice powder beverage (FLPB) with standardised glycyrrhizin (GL), glycyrrhetinic acid (GA), carbenoxolone (CBX), and liquiritin (LQ) contents, was produced by encapsulating Glycyrrhiza glabra extract with maltodextrin (MD) by spray drying. Encapsulation parameters of the FLPB were optimised as MD:GL 3.4:1, inlet temperature: 149 °C, and air flow: 8.9 L min−1. GL, GA, LQ, CBX, and yield in powdered beverage produced using these optimised parameters were 6.8 g L−1, 81.1 mg L−1, 24.7 mg L−1, 0.79 g L−1, and 30.95%, respectively. Moreover, the effect of the encapsulation on the bioaccessibility of GL, GA, CBX, and LQ bioactives in G. glabra was evaluated. According to the obtained results, FLPB exhibited a higher bioaccessibility index for GL, GA, CBX, and LQ compared to the aqueous extract.
Húsz éves avarmanipulációs kísérlet hatásai barna erdőtalaj szén tartalmára és vízkapacitására: Síkfőkút DIRT Project
The effects of a twenty-year litter manipulation experiment on the carbon content and water retention capacity of the examined Luvisols: Síkfőkút DIRT Project
A talajok a szárazföldi széntároló rendszerek egyik legjelentősebb tagját jelentik, melyek szénelnyelése, illetve szénkibocsátása jelentős mértékben hat a klímára, ugyanakkor a klímaváltozás is befolyásolja a talajok szénraktározó képességét. Az avar produkció mennyiségi és minőségi változásai jelentősen befolyásolják ezeket a folyamatokat, azonban ezek mértéke, sőt időnként iránya sem ismert pontosan.
A klímaváltozás mellett a területhasználat változások is befolyásolják a talajba kerülő szerves anyagok mennyiségét és ezen keresztül számos egyéb talajfizikai, kémiai és biológiai paramétert. Ezeknek a hatásoknak a rendszerszintű vizsgálatát segítik a nemzetközi avarmanipulációs projektek, melyek azonos kezeléseket alkalmazva, de eltérő klímaviszonyok mellett vizsgálják a mesterségesen átalakított avar inputok hatását a talajrendszerekre. A Síkfőkút project területén, mely 2000-ben csatlakozott a nemzetközi DIRT projecthez, vizsgáltuk az avar input növekedésének és csökkenésének hatásait egy cseres tölgyes erdőben a talajok szén körforgalmára, illetve a vízháztartására. Ezeken a kutatásokon belül vizsgáltuk a kezelések talajaiban a talajnedvesség tartalmat, vízkapacitást és térfogatsűrűséget, valamint CNS analizátorral a talajok szerves szén tartalmát.
Eredményeink azt mutatták, hogy az avar produkció mennyiségi változása, éghajlati viszonyoktól függően, eltérően hat a talajok SOC tartalmának változásaira. A kezelésekkel modellezett avar produkció változások nemcsak közvetlen úton hatnak a talajok szerves anyag tartalmára, de közvetett módon a megváltozott mikroklimatikus viszonyok révén is befolyásolják a talajok szén és vízforgalmi viszonyait. A nagyobb avar produkció a szárazabb síkfőkúti erdőben növelte a talajok szén tartalmát (szemben a nedvesebb amerikai területeken tapasztalt visszaeséssel, vagy stagnálással) és magasabb szerves anyag tartalom társulva a vastagabb avartakaróval magasabb átlagos talajnedvességet és vízmegtartó képességet eredményezett az avar elvonásos kezelésekkel szemben. Ezek a hatások összefüggésben lehetnek azzal is, hogy az avarelvonásos kezeléseknél szignifikánsan magasabb térfogattömeg értékeket mértünk, ami a pórustérfogat csökkenését jelentheti ebben az esetben, csökkentve ezzel a talajban tárolható víz mennyiségét.
Az általunk végzett avarmanipulációs kísérletek nemzetközi kontextusában közelebb juthattunk a biogeokémiai ciklusok, ezáltal a mineralizáció és a humifikáció közötti összefüggések megértéséhez különböző erdőtípusokban és különböző klimatikus feltételek között.
Abstract
If we want to increase the efficiency of precision technologies to create sustainable agriculture, we need to put developments and their application on a new footing; moreover, a general paradigm shift is needed. There is a need to rethink close-at-hand and far-off innovation concepts to further develop precision agriculture, from both an agricultural, landscape, and natural ecosystem sustainability perspective. With this, unnecessary or misdirected developments and innovation chains can be largely avoided. The efficiency of the agrotechnology and the accuracy of yield prediction can be ensured by continuously re-planning during the growing season according to changing conditions (e.g., meteorological) and growing dataset. The aim of the paper is to develop a comprehensive, thought-provoking picture of the potential application of new technologies that can be used in agriculture, primarily in precision technology-based arable field crop production, which emphasizes the importance of continuous analysis and optimisation between the production unit and its environment. It should also be noted that the new system contributes to reconciling agricultural productivity and environmental integrity. The study also presents research results that in many respects bring fundamental changes in technical and technological development in field production. The authors believe that treating the subsystems of agriculture, landscape, and natural ecosystem (ALNE) as an integrated unit will create a new academic interdisciplinarity. ICT, emphasizing WSN (Wireless Sensor Network), remote sensing, cloud computing, AI (Artificial Intelligence), economics, sociology, ethics, and the cooperation with young students in education can play a significant role in research. This study treats these disciplines according to sustainability criteria. The goal is to help management fulfil the most important expectation of reducing the vulnerability of the natural ecosystem. The authors believe that this article may be one of the starting points for a new interdisciplinarity, ALNE.
Abstract
The aim of this study was to investigate the effect of germination on the physicochemical, structure, pasting, and morphological properties of corn. Germination improved total phenolic content (TPC) and antioxidant capacity (AC). Scanning electron micrographs (SEM) of flour showed that some starch granule was destroyed with germination. In the same way, pasting values decreased due to changes in the starch granule. FT-IR (Fourier Transform Infrared) spectra confirmed that germination leads to changes in the chemical structure. The XRD (X-ray diffractometer) analysis showed that patterns did not change with germination. In addition, raw and germinated corn flour were used in gluten-free cookie preparation. The cookie dough was evaluated for stickiness. The physical, textural, colour, TPC, and AC of cookie samples were determined. Gluten-free cookies prepared with germinated flour exhibited significantly higher AC due to increase in TPC. Germination could be used to enhance functional properties of corn.
