Yogurt Enriched with Chia Seeds: Physicochemical, Microbiological, and Sensory Changes during Storage

Fermentation, Journal Year: 2024, Volume and Issue: 10(8), P. 431 - 431

Published: Aug. 18, 2024

This study investigates the physicochemical, microbiological, and sensory properties of yogurt fortified with honey chia seeds at concentrations 5% 10% (w/w) over a 21-day storage period 4 ± 1 °C. The addition resulted in initial pH increases, having values 4.22 0.02 4.31 0.01, respectively, compared to 4.20 0.01 for control yogurt. During storage, decreased by 0.17 units 0.08 0.13 seeds, respectively. titratable acidity (TA) increased significantly, 9.1% 22.9% 29.6% yogurt, protein content from 3.22 0.03 g/100 g sample 3.92 4.59 0.00 without any significant changes during storage. number lactic acid bacteria (LAB) was highest (9.005 0.007 log CFU/g) lowest (8.495 CFU/g), all samples remaining free harmful microorganisms. evaluation showed that received overall acceptability scores, while had poorer scores taste texture. Overall, fortification improves its nutritional value compromising product safety or microbiological quality.

Language: Английский

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Antioxidant, and enzyme inhibition effects of chia (Salvia hispanica) seed oil: A comprehensive phytochemical screening using LC-HR/MS

Electronic Journal of Biotechnology, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 1, 2025

Language: Английский

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Investigating the effect of different grinding conditions and methods on the concentration of opium alkaloids in poppy seeds as a good reduction practice

Journal of Food Composition and Analysis, Journal Year: 2024, Volume and Issue: 129, P. 106098 - 106098

Published: Feb. 17, 2024

In recent years, following intoxications and false positive drug tests for poppy seeds, dangerously high concentrations of opium alkaloids (OAs) have been found. For this reason, health authorities are demanding studies to establish effective practices reduce OAs in these seeds. Grinding, a common culinary process various recipes, has previously associated with potential morphine degradation. However, not established grinding conditions decrease the concentration all main OAs. Furthermore, due large variation that can occur even same bag, be difficult task. view above, study aimed evaluate first time impact different types, varying or repetitions, determine any degradation trends present As result, it was obtained notable 20% second grinders where oil content seeds is released, hinting at oil's protective role against oxidation. Therefore, choice method crucial. while acknowledging this, relying solely on as good practice reduction may insufficient, seems minimal other tested methods conditions.

Language: Английский

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Determination of Opium Alkaloid Content in Poppy Seeds Using Liquid Chromatography Coupled with a Mass Spectrometer with a Time-of-Flight Analyzer (UPLC-TOF-HRMS)

Foods, Journal Year: 2024, Volume and Issue: 13(17), P. 2826 - 2826

Published: Sept. 5, 2024

Opium poppy is a plant used in both the pharmaceutical and food industries. Substances found on surface of dry seeds belong to group opium alkaloids. However, presence these substances products poses risk consumer health, which why new permissible levels for derivative have been introduced Regulation (EU) 2023/915. This research aimed analyze content all six alkaloids provided directly by producers as well those available local market Poland. The confirmed morphine examined seed samples. alkaloid ranged from 12.46 102.86 mg/kg purchased markets 1.1 110.1 obtained producers. Both groups showed similar other OAs, significantly exceeded limit 20 set European Commission These results indicate that exceeds levels, posing serious health issue necessitating further improvement processing methods.

Language: Английский

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Green sorbent-based microextraction techniques in sample preparation for food analysis

Comprehensive analytical chemistry, Journal Year: 2023, Volume and Issue: unknown

Published: Jan. 1, 2023

Language: Английский

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