Progress in Agricultural Engineering Sciences

Investigation of soaking water produced by ultrasound-assisted chickpea soaking process

Tamás Zsom — 2023-12-04

The soaking step of dry pulse products’ – e.g. chickpeas’ - food processing is a time consuming process. Soaking time can be significantly reduced by ultrasonic treatment or using higher processing temperatures. The effect of ultrasonic treatment can be investigated by examining the soaking water characteristics. Ultrasound-assisted soaking of chickpeas was performed at 25, 35 and 45 °C, respectively. Additionally, control samples were also prepared without ultrasonic treatment at the same temperatures. The dynamics of the fitted curve clearly shows the relationship namely the higher the treatment temperature, the faster the hydration of the raw material for both untreated and treated groups. In contrast to control group, swelling rate of 2.00 - except the group 45 °C - is not achieved during ultrasound-assisted soaking. In case of treated group, the swelling rate was about 1.90 for all temperatures applied. The ANOVA test shows that the color of the ultrasonically treated samples was significantly different compared to the control (F (5;12) = 207.86; p < 0.001). Average dry matter content and °Brix value were significantly higher in the ultrasound treated group compared to the control in case of all temperatures. This may indicate the destructive effect of ultrasound, which may cause more components to dissolve out of the raw material by the end of the soaking process.

INVESTIGATING THE SHELF-LIFE OF PROBIOTICS FERMENTED EGG WHITE-BASED DRINK USING PREBIOTICS

REEM MOURAD — 2023-12-04

With growing attention to health and lifestyle changes, functional foods have become crucial and in demand. These foods are a rich source of probiotics and prebiotics, but most probiotic products are dairy-based, making them inappropriate for people with lactose intolerance or milk protein allergies. Nevertheless, egg white offer a viable substitute and are considered one of the best sources of functional proteins. As an alternative food matrix, they come highly recommended for individuals who cannot consume dairy products or who follow a high-protein diet, such as athletes. In this context, egg-white drink with different carbohydrate sources, including monosaccharide (fructose) and oligosaccharide (fructooligosaccharide) was fermented by Lacticaseibacillus casei 01. After 24 hours of fermentation, the total cell count was higher than 8 log₁₀CFU/mL thus, the egg white drink was suitable for L.casei 01 to grow. Additionally, the viability of L.casei 01, the pH value, and the rheological properties of fermented beverages during three weeks of refrigerated storage were investigated. Throughout the storage period, the control samples exhibited considerably lower cell count and higher pH values compared to the samples with carbohydrate sources, also, samples containing the same carbohydrate source showed no noticeable changes. Viscosity measurements of the studied samples showed a shear thickening behaviour during the time.

Phenolic profile, color parameters and antioxidant activity of walnut kernel extracts as influenced by different time and temperature during extraction

Pradeep Kumar — 2023-12-04

The aim of the present study was to find the best extraction parameters to obtain the highest amounts of polyphenols and antioxidants from the walnut. The walnut kernels from ‘Alsószentiváni 117’ cultivar were used for extraction. The extraction methods have been explained as the following:

Temperature: 40 and 50 °C
Time: 30 minutes and 2 hours
Shaking: with and without

To identify the most efficient method we have measured: Total Polyphenols Content (TPC), Antioxidant Capacity (FRAP), Free radical scavenging activity (DPPH), Color coordinates (L*, a*, b*) and individual polyphenols with HPLC.

SPSS-ANOVA was used to analyze the data.

According to our results Method (1) 50°C, 30 Minutes shaking water-bath showed the highest FRAP value (34.43 mg/5mL). Highest HPLC peaks for chlorogenic acid were also seen in Method (1). TPC and DPPH for all the extracts were similar. The results for color values, L* and ΔE were similar in all the extracts as well. In our experiments extraction method (1) proved to be better than others.

Effect of 1-MCP treatment on postharvest quality of ‘Zebra’ apricot at different maturity stages

Lien Le Phuong Nguyen — 2023-12-04

This study focuses on the effect of maturity stages and 1-MCP treatment on quality of ‘Zebra’ apricot. Samples were harvested at mature-green, yellow and light orange maturity stages. Fruit was treated with 1-MCP at 1 °C for 24 h, after that all samples were stored at 1 °C for 6 weeks. Non-destructive measurements were used to evaluate the quality changes of apricot during storage. The results showed that the maturity stages affected the weight loss of fruit during storage. The weight loss of light orange ripeness stage fruit increased rapidly compared to others during storage. Both maturity and 1-MCP affected the stiffness of apricot. The 1-MCP could delay the softening of fruit. The green and yellow maturity stages retained higher values in stiffness compared to light orange. No significant difference in hue angle values was observed between 1-MCP treated and control fruit, however hue angle value decreased strongly in mature-green harvested fruit. The maturity stages and 1-MCP treatment had the effect on quality changes of apricot over storage. The maturity stage was an important factor in the effectiveness of 1-MCP application to slow down apricot softening after harvest.

A NOVEL APPROACH FOR DETERMINING COCONUT DRINK ADULTERATION BY MEANS OF LASER LIGHT BACKSCATTERING IMAGING

Lien Le Phuong Nguyen — 2023-12-04

In this work, the simulated adulteration of coconut drink by dilution with water was investigated using laser-light backscattering (LLB) imaging. The laser vision system consisted of six low power laser modules, emitting 1 mm diameter beams at wavelengths of 532, 635, 780, 808, 850 and 1064 nm. Vis-NIR camera with 12 bit/pixel depth was used to acquire the backscattering images of samples. Eight parameters were measured to address the light penetration and attenuation at single wavelength. The methods of linear discriminant analysis (LDA) and partial linear square (PLS) regression were performed on LLB parameters for classifying and predicting dilution level of adulterated coconut drink samples. Based on the results, LLB signals responded sensitively to adulteration. LDA result showed that adulterated samples were correctly recognized with the accuracy of 60 - 100%. PLS models were able to estimate adulteration level of samples with coefficient of determination of 0.57 – 0.97 in validation. This result demonstrated the potential of laser-light backscattering imaging as a rapid and non-destructive optical technique for evaluation of coconut drink adulteration.

COMPARISON OF THE EFFECT OF ORGANIC ACID MIXTURE ON QUALITY PARAMETERS OF RED DEER MEAT AND BEEF

Munkhnasan Enkhbold — 2023-12-04

This study investigates the effect of 2% lactic acid and 2 % ascorbic acid mixture on the quality parameters of red deer meat and beef. After treatment samples were stored at 4 ± 1°C. The meat quality parameters were evaluated pH, color, and microbiological count on day 1, 7, 14, and 21. The results showed that at the end of the experiment the pH of the treated samples was slightly higher than the non-treated samples, indicating that the lactic acid and ascorbic acid mixture had a mild acidifying effect on the meat. The color of the treated and non-treated samples did not show any significant difference. However, the microbiological count in the treated samples was lower than that of the non-treated samples. These findings suggest that acid mixture could be used as a natural preservative to enhance the microbial safety of red deer meat and beef.

Food Safety and Quality Assessment of an Automated Vending Machine for Smoothies-A Case Study

OKTAY HAYKIR — 2023-12-04

The vending machine industry is changing from pre-packaged selling to on-site food manufacturing thanks to developments in food robotics. Along with the manual cleaning of the vending machines, automatic clean-in-place (CIP) techniques were considered, much like food production without human intervention. Food safety and quality control of the vending machines are essential.

This case study aimed to implement a CIP procedure in a vending machine and assess microbial contamination. Water, blender, and smoothies were microbiologically analyzed to evaluate the microbial safety of ingredients, equipment, and the final product.

Microbiological analysis showed that none of the samples was contaminated with three major pathogens: Listeria monocytogenes, Salmonella spp., and Escherichia coli. This study showed the importance of the Clean-in-Place (CIP) process in automated vending machines.

ASSESSMENT OF THE NUTRITIONAL PARAMETERS OF TOMATO (SOLANUM LYCOPERSICUM L.) GENOTYPES UNDER HEDGEROW CONDITIONS, PRELIMINARY STUDY

László Csambalik — 2023-12-04

Tomato (Solanum lycopersicum L.) is grown worldwide in open fields and greenhouses in a range of climate conditions. Hedgerows could support tomato tolerance against abiotic and biotic factors.

An experiment was conducted at the Soroksár experimental field of the Hungarian University of Agriculture and Life Sciences in 2022 to investigate the influence of hedgerow technology on tomato N, P, K content, chlorophyll and carotene levels.

The results suggest that potassium and carotene, as well as chlorophyll b levels are less differed among the protected and exposed side, while the others were impacted from a certain extent; nitrogen and chlorophyll content was generally higher on the exposed side regardless of variety, while in the case of phosphorus adverse effects were observed. Distance from the hedge showed similar patterns for all traits. The results will help to better understand the impact of alternate technologies on tomato production in open-field conditions.

RESIN PURIFICATION OF POLYPHENOLS FROM THE APPLE POMACE EXTRACTS

FARAJA DEO — 2023-12-04

Polyphenols from agro-industrial waste particularly of fruit origin are a reliable source of antioxidants and antimicrobials that can be used as natural food additives. Organic solvents play an important role in extracting the polyphenols however, inefficiency in exerting bioactivity and interference with the organoleptic properties are among the reasons that hinder their use as food additives. These problems can be alleviated by purification. In this study, The effect of resin types and elution solvent for purification of the apple pomace extracts on TPC and antioxidants were investigated. Crude ethanolic extracts were purified using amberlite resins (XAD7HP and FPX66) in a glass column (25×310 mm). The sorption flow rate was 2 Bed volume (BV) per hour, rinse 2 BV per hour, and desorption was 2 BV per hour. Final wash and regeneration were each done by 2 BV per hour. Polyphenol content and antioxidant were quantified spectrophotometrically using Folin-Ciocalteu and Ferric reducing antioxidant power (FRAP) assays respectively. Polyphenol recovery was 50% in XAD7HP (Lowest) using ethanol and 69% in FPX66 (Highest) using acetone. For the case of FRAP recovery, 76% (Lowest) was observed in FPX66 using ethanol while 93% (Highest) was observed in XAD7HP using acetone. Conclusively, FPX66 is the ideal resin for the purification of apple pomace extracts for enhancing antioxidant activity compared to XAD7HP. Further, acetone seems to be a good desorption solvent compared to ethanol.

PHYSICAL PROPERTIES OF DIFFERENT NUT BUTTERS

Nóra de Jonge — 2023-12-04

The objective of our experiment was to investigate the differences between four nut pastes, which were the following: walnut, peanut, pistachio, and tahini (sesame). The process technology of them is unknown, however, all the products contain 100% nut without any additives or flavouring.

The paste samples were measured at 25±0,2 °C temperature. The apparent viscosity at a 10 1/s shear rate during flow curve recording, and the dynamic viscosity at a constant 20 1/s shear rate was determined by viscosity measurement with the use of the MCR302 modular compact rheometer. The L*a*b* color components were determined by ColorLite sph850 spectrometer, finally, the particle sizes and shapes of the samples were analyzed by the high- speed image analysis instrument QICPIC.

The apparent viscosity and the average dynamic viscosity values of the four nut pastes were significantly different from each other. Differences were found between each paste according to the L*a*b* parameters. The complex structures of the particles are detailed and measurable, whereby the lengths and diameters of the particles can reliably be determined and fine deviations between the samples are detected. The sphericity decreases slightly with increasing particle size which means that bigger particles are more irregularly shaped.

Evaluating the Quality of Green Asparagus Treated with Cassava Starch-Based Coating using Laser Scattering

Lien Le Phuong Nguyen — 2023-12-04

The presented study investigated the effects of cassava starch-based coatings (2%, 3% and 4% of starch w/v) on the weight loss and firmness loss of green asparagus during 4 days of storage at room temperature (26±2 °C, 65-70% RH). According to the results, the coated asparagus exhibited significantly slower deterioration rate than the uncoated control samples. This was indicated by the decrease in weight loss and increase in firmness (p<0.05). At the end of the storage period, the samples coated with 4% starch formula had the highest level of quality retention. Furthermore, the laser scattering technique was also used to evaluate the quality of asparagus during storage. Extracted parameters of laser scattering signal discriminated samples with linear discriminant analysis (LDA), in which the correct recognition rate of the treated groups was 75.26% and the storage time was 70.54%. This study showed the potential of laser scattering as a rapid, non-invasive, and practical optical method for assessing the quality of asparagus during storage at room temperature.

EFFECT OF ALTERNATIVE PRE-TREATMENTS AND FERMENTATION ON QUALITY CHARACTERISTICS OF OYSTER MUSHROOMS

Meltem Boylu — 2023-12-04

Besides their unique taste and texture, mushrooms are a promising source of important nutrients such as dietary fiber, amino acids, minerals and vitamins. Fresh mushrooms, however, have a limited shelf life of up to three days at ambient temperature. Different methods have been used to preserve mushrooms for a prolonged period, such as drying, cooking, frying, irradiation and fermentation. The purpose of this study is to evaluate the effect of different pre-treatments and fermentation on physicochemical, textural and microbial properties of oyster mushrooms. The fresh oyster mushroom was considered as control and 6 alternative pre-treatment methods were used as; blanching in water, steaming, oven cooking, microwave, High Hydrostatic Pressure and UV Light treatment. Moisture, pH, yield, color, texture and microbiological analyses were performed on each pre-treatment group before and after fermentation. The results revealed that, the quality attributes of oyster mushrooms were significantly affected by the use of different pre-treatments.

Effect of 1-MCP treatment on tomato photosynthetic chlorophyll activity during storage

Zsuzsanna Horváth-Mezőfi — 2023-12-04

Ethylene plays a key role in initiating and accelerating ripening-related processes perceiving as various qualitative changes in tomatoes. Tomatoes, like other climacteric fruits, need a constant ethylene effect to progress ripening. Therefore, it is possible to use ripening regulators preventing ethylene binding. According to some studies, chlorophyll fluorescence measurements can be used at least as efficiently as tristimulus colorimetry classifying tomatoes based on maturity. Measurements were carried out by treating fresh tomatoes with 1-MCP (1-methylcyclopropene) at six different stages of ripening and studying the changes in chlorophyll content related quality characteristics (e.g. surface colour, chlorophyll fluorescence) during postharvest storage (two-week refrigerated storage at 15 °C followed by a two-week shelf life). According to our results, chlorophyll content and photosynthetic activity of the treated samples decreased much less than those of untreated ones. Additionally, anti-ripening treatment proved to be more effective on tomatoes at an earlier stage of ripening.

EVALUATION OF REVERSE OSMOSIS AND NANOFILTRATION MEMBRANES IN CONCENTRATION OF HAWTHORN FRUIT AND ANISE SEED EXTRACT.

Areej Alsobh — 2023-12-04

The purpose of this work was to test the effectiveness of two reverse osmosis membranes (RO99 and X20) and one nanofiltration membrane (NF270) on the concentration of hawthorn fruit and anise seed extracts. Extractions were completed using water as solvent at 37 °C for 100 min for anise and ethanol-water (56 v/v%) at 55 °C for 80 min for hawthorn. The applied transmembrane pressure, temperature and recirculation flow rate of the membrane separation process were 35 bar, 30 °C and 400 l/h respectively. Quantification of valuable compounds was detected using a spectrophotometer. The flux profiles were examined and the X20 membrane showed the lowest overall decrease in permeability, followed by RO99 and NF270. Moreover, in terms of efficiency, X20 outperformed RO99 and NF270 membranes in the concentration of phenolic and flavonoid components. The TPC, TFC, antioxidant activity, and in final retentates were as follows: (TPC: 115.77, 87.67, 41.70 mg/g dw), (TFC: 25.12, 18.87, 12.54 mg/g dw), (antioxidant activity: 24.76, 19.86, 13.56 mg/g dw ), (TSS: 3.11, 2.41, 1.91%) for X20, RO99, NF270 respectively ( for anise extracts), and (TPC: 166.72,125.72, 114.61 mg/g dw), (TFC: 57.83, 46.91, 31.45 mg/g dw), (antioxidant activity: 113.97, 85.94, 78.35 mg/g dw ), (TSS: 4.88, 3.91, 3.17%) for X20, RO99, NF270 respectively membranes ( for hawthorn extracts). From this experiment, expectations can be made that membrane technology can widen its applications in the food and pharmaceutical industries.