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UV-C irradiation successfully reduces the growth of microorganisms, but it can also affect the content of phenolics and sugars of fresh-cut potatoes (FCP). This could consequently alter antioxidant capacity of FCP or its potential for acrylamide formation. Therefore, this paper investigates the influence of UV-C irradiation on the content of phenolics [chlorogenic acid (CA)] and individual sugars during storage of FCP as well as after cooking. Acrylamide was also monitored in FCP after frying. Potato slices pre-treated with sodium ascorbate solution and vacuum-packaged were UV-C irradiated for 0, 3, 5, and 10 min in order to obtain irradiation doses of 0, 1.62, 2.70, and 5.40 kJ m−2, respectively, stored for 23 days (+6 °C), and subsequently boiled and fried. As the applied dose and storage duration increased, the CA content in raw FCP decreased (it retained for 75.53–88.34%), while the content of sugars as well as acrylamide in fried FCP increased. Although the increase was the most noticeable at the applied dose of 2.70 kJ m−2, the acrylamide content was always below proposed limit. Boiling and frying reduced the content of CA and sugars. In spite of certain alterations, applied doses of irradiation can ensure acceptable product in regard to phenolics and sugars, and acrylamide content particularly.
Zdenka Pelaić; Zrinka Čošić; Sandra Pedisić; Maja Repajić; Zoran Zorić; Branka Levaj. Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes. Foods 2021, 10, 1698 .
AMA StyleZdenka Pelaić, Zrinka Čošić, Sandra Pedisić, Maja Repajić, Zoran Zorić, Branka Levaj. Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes. Foods. 2021; 10 (8):1698.
Chicago/Turabian StyleZdenka Pelaić; Zrinka Čošić; Sandra Pedisić; Maja Repajić; Zoran Zorić; Branka Levaj. 2021. "Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes." Foods 10, no. 8: 1698.
The aim of this study was to investigate the potential of Apiaceae seeds - bitter fennel (Foeniculum vulgare Mill. var. vulgare), anise (Pimpinella anisum L.) caraway (Carum carvi L.) and coriander (Coriandrum sativum L.) as sources of high value lipophilic bioactive molecules. To evaluate the efficiency of extraction methods on seed oil yield and bioactive compounds content, seeds were extracted by both conventional methods (Soxhlet extraction and agitation-assisted extraction at room temperature) and pressurized liquid extraction (PLE) at 25 and 100 °C. Coriander was characterized by the highest yield of seed oil (12.30 %), the highest content of C18:1 fatty acids (sum of petroselinic acid and oleic acid) and the lowest content of lauric acid, while caraway seed oil contained 6.20 % of atypical caproic fatty acid. Although high levels of sterols were determined in all the seed oils analyzed, along with the dominance of stigmasterol and β-sitosterol, total sterols were highest in anise seed oil (903.9 mg/100 g) which contained particularly high levels of spinasterol and Δ7-stigmastenol. Significant levels of the triterpenes α- and β-amyrin were also detected in all extracted seed oils. Conventional methods resulted in higher oil yields, but the highest contents of total sterols and triterpenes were obtained by PLE at 100 °C. The lower yields of seed oil obtained with PLE were related to the relative decrease of C18:1 acids caused by their lower extractability and the subsequent increase od lauric acid. The obtained results show that PLE can be a useful tool for modulating the content and composition of bioactive molecules in lipid extracts from Apiaceae seeds.
Sandra Balbino; Maja Repajić; Marko Obranović; Ana Marija Medved; Petra Tonković; Verica Dragović-Uzelac. Characterization of lipid fraction of Apiaceae family seed spices: Impact of species and extraction method. Journal of Applied Research on Medicinal and Aromatic Plants 2021, 25, 100326 .
AMA StyleSandra Balbino, Maja Repajić, Marko Obranović, Ana Marija Medved, Petra Tonković, Verica Dragović-Uzelac. Characterization of lipid fraction of Apiaceae family seed spices: Impact of species and extraction method. Journal of Applied Research on Medicinal and Aromatic Plants. 2021; 25 ():100326.
Chicago/Turabian StyleSandra Balbino; Maja Repajić; Marko Obranović; Ana Marija Medved; Petra Tonković; Verica Dragović-Uzelac. 2021. "Characterization of lipid fraction of Apiaceae family seed spices: Impact of species and extraction method." Journal of Applied Research on Medicinal and Aromatic Plants 25, no. : 100326.
Chitosan and pectin films were enriched with blackcurrant pomace powder (10 and 20% (w/w)), as bio-based material, to minimize food production losses and to increase the functional properties of produced films aimed at food coatings and wrappers. Water vapor permeability of active films increased up to 25%, moisture content for 27% in pectin-based ones, but water solubility was not significantly modified. Mechanical properties (tensile strength, elongation at break and Young’s modulus) were mainly decreased due to the residual insoluble particles present in blackcurrant waste. FTIR analysis showed no significant changes between the film samples. The degradation temperatures, determined by DSC, were reduced by 18 °C for chitosan-based samples and of 32 °C lower for the pectin-based samples with blackcurrant powder, indicating a disturbance in polymer stability. The antioxidant activity of active films was increased up to 30-fold. Lightness and redness of dry films significantly changed depending on the polymer type. Significant color changes, especially in chitosan film formulations, were observed after exposure to different pH buffers. This effect is further explored in formulations that were used as color change indicators for intelligent biopackaging.
Mia Kurek; Nasreddine Benbettaieb; Mario Ščetar; Eliot Chaudy; Maja Repajić; Damir Klepac; Srećko Valić; Frédéric Debeaufort; Kata Galić. Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material. Molecules 2021, 26, 2569 .
AMA StyleMia Kurek, Nasreddine Benbettaieb, Mario Ščetar, Eliot Chaudy, Maja Repajić, Damir Klepac, Srećko Valić, Frédéric Debeaufort, Kata Galić. Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material. Molecules. 2021; 26 (9):2569.
Chicago/Turabian StyleMia Kurek; Nasreddine Benbettaieb; Mario Ščetar; Eliot Chaudy; Maja Repajić; Damir Klepac; Srećko Valić; Frédéric Debeaufort; Kata Galić. 2021. "Characterization of Food Packaging Films with Blackcurrant Fruit Waste as a Source of Antioxidant and Color Sensing Intelligent Material." Molecules 26, no. 9: 2569.
Certain changes in phenolics and sugars can occur during the storage of potatoes, where particularly amounts of sugars represent the critical factor as they are involved in potentially harmful acrylamide (AA) formation during frying. This research investigates the impact of cultivars (Birgit and Lady Claire), tuber's age (1, 5, and 9 months), and storage duration (1, 5, and 8 days at 10 °C) on the content of phenolics and sugars in raw, boiled, and fried fresh‐cut potato (FCP). The influence of these factors on the formation of AA in fried FCP was also assessed. Significant differences in phenolics and sugars were observed between cultivars (cv. Birgit contained 5.77 mg of phenolics 100 g–1 of dry weight (DW) and 1.75 g of sugars 100 g–1 DW, while cv. Lady Claire contained 10.13 mg of phenolics 100 g–1 DW and 0.65 g of sugars 100 g–1 DW). The content of phenolics significantly decreased, while sugars increased during tubers’ aging. FCP storage time had no significant influence on the content of phenolics and sugars. The phenolics and sugars were the highest in the raw samples and the lowest in the boiled ones. Although the AA level in fried samples was significantly influenced by cultivar (Birgit > Lady Claire) and it increased with FCP storage time, it was below European Food Safety Authority (EFSA) regulation's approved maximum value (750 µg kg–1 FW) in both cultivars. Therefore, cvs. Birgit and Lady Claire could be considered as promising FCP cultivars and for frying purposes. Practical Application The results of this research reveal that quantitative changes of chemical constituents occurring during storage and cooking of fresh‐cut slices of potato cultivars Birgit and Lady Claire are not a concern. This is of particular importance to fresh‐cut producers and customers. Phenolics were reduced during storage, but they were still present in all cooked samples independently of the cooking method. The analysis of sugars showed that tubers as old as 9 months could be used for fresh‐cut potato processing, providing safe frying without critical levels of acrylamide.
Draženka Dite Hunjek; Zdenka Pelaić; Zrinka Čošić; Sandra Pedisić; Maja Repajić; Branka Levaj. Chemical constituents of fresh‐cut potato as affected by cultivar, age, storage, and cooking. Journal of Food Science 2021, 86, 1656 -1671.
AMA StyleDraženka Dite Hunjek, Zdenka Pelaić, Zrinka Čošić, Sandra Pedisić, Maja Repajić, Branka Levaj. Chemical constituents of fresh‐cut potato as affected by cultivar, age, storage, and cooking. Journal of Food Science. 2021; 86 (5):1656-1671.
Chicago/Turabian StyleDraženka Dite Hunjek; Zdenka Pelaić; Zrinka Čošić; Sandra Pedisić; Maja Repajić; Branka Levaj. 2021. "Chemical constituents of fresh‐cut potato as affected by cultivar, age, storage, and cooking." Journal of Food Science 86, no. 5: 1656-1671.
This study evaluated the presence of bioactives in wild nettle leaves and stalks during the phenological stage and in the context of natural habitat diversity. Thus, wild nettle samples collected before flowering, during flowering and after flowering from 14 habitats situated in three different regions (continental, mountain and seaside) were analyzed for low molecular weight polyphenols, carotenoids and chlorophylls using UPLC-MS/MS and HPLC analysis, while the ORAC method was performed for the antioxidant capacity measurement. Statistical analysis showed that, when compared to the stalks, nettle leaves contained significantly higher amounts of analyzed compounds which accumulated in the highest yields before flowering (polyphenols) and at the flowering stage (pigments). Moreover, nettle habitat variations greatly influenced the amounts of analyzed bioactives, where samples from the continental area contained higher levels of polyphenols, while seaside region samples were more abundant with pigments. The levels of ORAC followed the same pattern, being higher in leaves samples collected before and during flowering from the continental habitats. Hence, in order to provide the product’s maximum value for consumers’ benefit, a multidisciplinary approach is important for the selection of a plant part as well as its phenological stage with the highest accumulation of bioactive compounds.
Maja Repajić; Ena Cegledi; Zoran Zorić; Sandra Pedisić; Ivona Elez Garofulić; Sanja Radman; Igor Palčić; Verica Dragović-Uzelac. Bioactive Compounds in Wild Nettle (Urtica dioica L.) Leaves and Stalks: Polyphenols and Pigments upon Seasonal and Habitat Variations. Foods 2021, 10, 190 .
AMA StyleMaja Repajić, Ena Cegledi, Zoran Zorić, Sandra Pedisić, Ivona Elez Garofulić, Sanja Radman, Igor Palčić, Verica Dragović-Uzelac. Bioactive Compounds in Wild Nettle (Urtica dioica L.) Leaves and Stalks: Polyphenols and Pigments upon Seasonal and Habitat Variations. Foods. 2021; 10 (1):190.
Chicago/Turabian StyleMaja Repajić; Ena Cegledi; Zoran Zorić; Sandra Pedisić; Ivona Elez Garofulić; Sanja Radman; Igor Palčić; Verica Dragović-Uzelac. 2021. "Bioactive Compounds in Wild Nettle (Urtica dioica L.) Leaves and Stalks: Polyphenols and Pigments upon Seasonal and Habitat Variations." Foods 10, no. 1: 190.
This work examined the influence of cultivar, anti-browning treatment, package atmosphere and storage duration on the oil uptake and polycyclic aromatic hydrocarbons (PAH) levels in fried fresh-cut potato (FCP). Birgit and Lady Claire potato slices were pre-treated with sodium chloride solution (1%) and sodium ascorbate solution (2%), packaged in vacuum and modified atmosphere and stored at 10 °C/8 days. Oil uptake was significantly higher in Birgit FCP and was not affected by minimal processing. HPLC analysis/fluorescence detection was able to identify a total of 14 PAH. Benzo(a)pyrene and ΣPAH4 levels (0.62 and 1.36 µg kg−1, respectively) were below the EU limits in all fried FCP samples. Majority of examined light and heavy PAH were higher in Lady Claire, while naphthalene, fluorene and pyrene were decreased by vacuum packaging. No differences in PAH levels were noted in FCP fried at the beginning and after 2, 4 and 8 days of storage.
Sandra Balbino; Maja Repajić; Tea Solarić; Draženka Dite Hunjek; Dubravka Škevin; Klara Kraljić; Marko Obranović; Branka Levaj. Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions. Agronomy 2020, 10, 1773 .
AMA StyleSandra Balbino, Maja Repajić, Tea Solarić, Draženka Dite Hunjek, Dubravka Škevin, Klara Kraljić, Marko Obranović, Branka Levaj. Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions. Agronomy. 2020; 10 (11):1773.
Chicago/Turabian StyleSandra Balbino; Maja Repajić; Tea Solarić; Draženka Dite Hunjek; Dubravka Škevin; Klara Kraljić; Marko Obranović; Branka Levaj. 2020. "Oil Uptake and Polycyclic Aromatic Hydrocarbons (PAH) in Fried Fresh-Cut Potato: Effect of Cultivar, Anti-Browning Treatment and Storage Conditions." Agronomy 10, no. 11: 1773.
Pomegranate seed oil (PSO) has attracted considerable attention because of its potentially beneficial biological effects. This oil consists of a high content of polyunsaturated fatty acids, mainly conjugated type, punicic acid. Punicic acid has antioxidant and anticancer activity. The aim of this research was to compare the properties of PSO obtained by cold extraction, Soxhlet extraction and Accelerated Solvent Extraction (ASE). The oxidative stability of oils from pomegranate was determined by using the calorimetric method. The determination of fatty acid composition was carried out by gas chromatographic analysis of fatty acid methyl esters. The positional distribution of fatty acids in the sn-2 and sn-1,3 positions of triacylglycerols (TAG) was based on the ability of the pancreatic lipase to selectively hydrolyze ester bonds in the sn-1,3 positions. Sterols composition was determined with GC-MS. The greatest amount of oil can be obtained using the Soxhlet method (12–15%) and the least by using the ASE method (10–11%), but the ASE oil is more diverse in terms of sterol content. All the extracted oils were rich in punicic acid (about 80%). In the external positions of TAG there is mainly punicic acid, while in the internal positions there are oleic and linoleic acids.
Joanna Bryś; Marko Obranović; Maja Repajić; Klara Kraljić; Dubravka Škevin; Andrzej Bryś; Agata Górska; Ewa Ostrowska-Ligęza; Magdalena Wirkowska-Wojdyła. Comparison of Different Methods of Extraction for Pomegranate Seeds. Proceedings 2020, 70, 91 .
AMA StyleJoanna Bryś, Marko Obranović, Maja Repajić, Klara Kraljić, Dubravka Škevin, Andrzej Bryś, Agata Górska, Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła. Comparison of Different Methods of Extraction for Pomegranate Seeds. Proceedings. 2020; 70 (1):91.
Chicago/Turabian StyleJoanna Bryś; Marko Obranović; Maja Repajić; Klara Kraljić; Dubravka Škevin; Andrzej Bryś; Agata Górska; Ewa Ostrowska-Ligęza; Magdalena Wirkowska-Wojdyła. 2020. "Comparison of Different Methods of Extraction for Pomegranate Seeds." Proceedings 70, no. 1: 91.
Nutmeg (Myristica fragrans) and star anise (Illicium verum) are popular spices worldwide originally from South East part of Asia. In addition to as food condiment, they have been used extensively in traditional medicine and lately as a subject of research in the field of pharmacology and medical sciences. Most research has been done on the subject of essential oils, especially for star anise, while data on seed oil properties are much scarcer. The main problem in the oil extraction of nutmeg is the hardness of the nut, while, for star anise seed, it is relatively low oil yield (around 10%). This presents a significant problem for screw press production and demands different methods of extraction for better oil yield and quality. The aim of this research was to compare three different methods of oil extraction with n-hexane agitation-assisted extraction (AAE), Soxhlet extraction (SE), and accelerated solvent extraction (ASE) at 25 and 100 °C and to compare the processes on the basis of invested time, oil yield, and fatty acid and sterol profile of the oils. The determination of fatty acid composition was carried out by GC–flame ionization detection (FID) analysis of fatty acid methyl esters, while the sterol composition was determined with GC–MS. The highest yield of oil was obtained using the Soxhlet method, while the best results combining time and yield were obtained with the ASE method at 100 °C. The main fatty acid in star anise seed oil was lauric acid (average 62.30%) with significant differences across extraction methods (p < 0.05), while myristic acid (average 75.69%) was the most abundant in all samples of nutmeg oil. The main sterol in all samples was β-sitosterol.
Marko Obranović; Joanna Bryś; Maja Repajić; Sandra Balbino; Dubravka Škevin; Andrzej Bryś; Petra Tonković; Ana Marija Medved; Verica Dragović Uzelac; Klara Kraljić. Fatty Acid and Sterol Profile of Nutmeg (Myristicafragrans) and Star Anise (Illiciumverum) Extracted Using Three Different Methods. Proceedings 2020, 70, 33 .
AMA StyleMarko Obranović, Joanna Bryś, Maja Repajić, Sandra Balbino, Dubravka Škevin, Andrzej Bryś, Petra Tonković, Ana Marija Medved, Verica Dragović Uzelac, Klara Kraljić. Fatty Acid and Sterol Profile of Nutmeg (Myristicafragrans) and Star Anise (Illiciumverum) Extracted Using Three Different Methods. Proceedings. 2020; 70 (1):33.
Chicago/Turabian StyleMarko Obranović; Joanna Bryś; Maja Repajić; Sandra Balbino; Dubravka Škevin; Andrzej Bryś; Petra Tonković; Ana Marija Medved; Verica Dragović Uzelac; Klara Kraljić. 2020. "Fatty Acid and Sterol Profile of Nutmeg (Myristicafragrans) and Star Anise (Illiciumverum) Extracted Using Three Different Methods." Proceedings 70, no. 1: 33.
The effect of four edible hydrocolloid coatings (carboxymethyl cellulose, chitosan, pectin and gum arabic) on fresh-cut potato’s colour, pH and moisture content during storage was studied. Possibility of coating enrichment with natural olive leaf extract and sodium ascorbate was also evaluated. Coatings scored as the best ones straight after coating or during storage for 7 days at 10 ± 1 °C, were used for deep fat frying of potato. Chitosan was shown to cause significant decrease in pH and browning of potato strips. Pectin was classified as good coating alone but in combination with olive leaf extract showed lower quality parameters of fresh-cut samples compared to control. Only carboxymethyl cellulose and gum arabic itself or enriched with olive leaf extract or sodium ascorbate were shown not to affect colour, pH and moisture during storage. Moreover, these coatings significantly reduced fat content in deep fat fried potato strips, without influence on L*, b*, whiteness index (WI), and ΔE.
M. Kurek; M. Repajić; M. Marić; M. Ščetar; P. Trojić; B. Levaj; K. Galić. The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying. Journal of Food Science and Technology 2020, 58, 3073 -3085.
AMA StyleM. Kurek, M. Repajić, M. Marić, M. Ščetar, P. Trojić, B. Levaj, K. Galić. The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying. Journal of Food Science and Technology. 2020; 58 (8):3073-3085.
Chicago/Turabian StyleM. Kurek; M. Repajić; M. Marić; M. Ščetar; P. Trojić; B. Levaj; K. Galić. 2020. "The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying." Journal of Food Science and Technology 58, no. 8: 3073-3085.
In the present study, advanced extraction techniques, microwave (MAE), ultrasound (UAE), and high pressure (HPAE)-assisted extraction, were applied to improve extraction efficiency of olive (Olea europaea L.) leaves polyphenols. The effect of sample mass (1.5 and 3 g), MAE—time (2, 8.5, and 15 min) and temperature (45 and 80 °C), UAE—time (7, 14, and 21 min) and amplitude (50 and 100%) and HPAE—time (1, 5.5, and 10 min) and pressure (300 and 500 MPa) on the concentration of each analyzed polyphenol compound was examined. Identified polyphenols were oleuropein, hydroxytyrosol, chlorogenic acid, caffeic acid, verbascoside, and rutin. All three advanced extraction techniques yielded higher content of total polyphenols when compared to the conventional heat-reflux extraction (CE) along with a significant reduction of extraction time from 60 (CE) to 2, 21, and 5.5 min in MAE, UAE, and HPAE, respectively. The most intensive values of tested parameters in each technique were the ones that promoted cell wall disruption, e.g., temperature of 80 °C in MAE, 100% amplitude in UAE and 500 MPa in HPAE. MAE and UAE were more efficient in total polyphenols’ recovery than HPAE.
Ana Dobrinčić; Maja Repajić; Ivona Elez Garofulić; Lucija Tuđen; Verica Dragović-Uzelac; Branka Levaj. Comparison of Different Extraction Methods for the Recovery of Olive Leaves Polyphenols. Processes 2020, 8, 1008 .
AMA StyleAna Dobrinčić, Maja Repajić, Ivona Elez Garofulić, Lucija Tuđen, Verica Dragović-Uzelac, Branka Levaj. Comparison of Different Extraction Methods for the Recovery of Olive Leaves Polyphenols. Processes. 2020; 8 (9):1008.
Chicago/Turabian StyleAna Dobrinčić; Maja Repajić; Ivona Elez Garofulić; Lucija Tuđen; Verica Dragović-Uzelac; Branka Levaj. 2020. "Comparison of Different Extraction Methods for the Recovery of Olive Leaves Polyphenols." Processes 8, no. 9: 1008.
This work examined the influence of cultivar, tubers’ age, antibrowning agent, package atmosphere, and storage time on fresh‐cut potatoes’ (FCPs) physical, chemical, and sensory properties. Potato slices of cv. Birgit and Lady Claire tubers sampled during the first, fifth, and ninth months of storage were dipped in solutions of (1) sodium chloride (1%) and (2) sodium ascorbate (2%), and stored for 8 days in (1) vacuum and (2) active modified atmosphere (MAP) (10.0% CO2, 3.0% O2, and 87.0% N2) at 10 °C. During storage, O2 and CO2 content (%) within packages was measured and samples were analyzed for weight loss, total solids (TS) and soluble solids (SS), pH, color, texture, and sensory properties of raw, boiled, fried, and baked FCP. Results showed that 9 months' aging had a significant impact on almost all investigated FCP properties, but differences among first, fifth, and ninth months were numerically feeble for some parameters in raw samples: TS changed from 22.14% to 20.98%, SS 5.53% to 6.93%, pH 6.02 to 5.98, L* 70.10 to 68.87, C* 35.75 to 36.70, H° 89.29 to 88.15, and firmness 7.25 to 8.13N. Furthermore, 9 months of aging had no significant influence on the characteristic odor of raw, boiled, fried, and baked FCP and characteristic taste of fried and baked FCP, whereas boiled FCP characteristic taste remained unchanged for 5 months of aging. Fried FCP was better sensory evaluated than baked ones, cv. Birgit was more suitable for the FCP production compared to cv. Lady Claire as well as vacuum packaging and sodium ascorbate better preserved samples quality and sensory than sodium chloride and MAP. Practical Application This study could be helpful to fresh‐cut potato (FCP) producers because results indicate that for FCP processing, along with the selection of cultivar, antibrowning agent, and packaging type, tubers’ age also requires attention. A further contribution of this research is related to the adequate way of FCP cooking, where frying shows the best results according to the quality and sensory assessment.
Draženka Dite Hunjek; Tanja Pranjić; Maja Repajić; Branka Levaj. Fresh‐cut potato quality and sensory: Effect of cultivar, age, processing, and cooking during storage. Journal of Food Science 2020, 85, 2296 -2309.
AMA StyleDraženka Dite Hunjek, Tanja Pranjić, Maja Repajić, Branka Levaj. Fresh‐cut potato quality and sensory: Effect of cultivar, age, processing, and cooking during storage. Journal of Food Science. 2020; 85 (8):2296-2309.
Chicago/Turabian StyleDraženka Dite Hunjek; Tanja Pranjić; Maja Repajić; Branka Levaj. 2020. "Fresh‐cut potato quality and sensory: Effect of cultivar, age, processing, and cooking during storage." Journal of Food Science 85, no. 8: 2296-2309.
This study aimed to investigate the performance of accelerated solvent extraction (ASE) as a green approach for the recovery of polyphenols and pigments from wild nettle leaves (NL). ASE was operated at different temperatures (20, 50, 80 and 110 °C), static times (5 and 10 min) and cycle numbers (1–4) using ethanol (96%) as an extraction solvent. In order to compare the efficiency of ASE, ultrasound assisted extraction (UAE) at 80 °C for 30 min was performed as a referent. Polyphenol and pigment analyses were carried out by HPLC and antioxidant capacity was assessed by ORAC. Seven polyphenols from subclasses of hydroxycinnamic acids and flavonoids, along with chlorophylls a and b and their derivatives and six carotenoids and their derivatives were identified and quantified. Chlorogenic acid was the most abundant polyphenol and chlorophyll a represented the dominant pigment. ASE conditions at 110 °C/10 min/3 or 4 cycles proved to be the optimal for achieving the highest yields of analyzed compounds. In comparison with UAE, ASE showed better performance in terms of yields and antioxidants recovery, hence delivering extract with 60% higher antioxidant capacity. Finally, the potential of NL as a functional ingredient from natural sources can be successfully accessed by ASE.
Maja Repajić; Ena Cegledi; Valentina Kruk; Sandra Pedisić; Fırat Çınar; Danijela Bursać Kovačević; Ivanka Žutić; Verica Dragović-Uzelac. Accelerated Solvent Extraction as a Green Tool for the Recovery of Polyphenols and Pigments from Wild Nettle Leaves. Processes 2020, 8, 803 .
AMA StyleMaja Repajić, Ena Cegledi, Valentina Kruk, Sandra Pedisić, Fırat Çınar, Danijela Bursać Kovačević, Ivanka Žutić, Verica Dragović-Uzelac. Accelerated Solvent Extraction as a Green Tool for the Recovery of Polyphenols and Pigments from Wild Nettle Leaves. Processes. 2020; 8 (7):803.
Chicago/Turabian StyleMaja Repajić; Ena Cegledi; Valentina Kruk; Sandra Pedisić; Fırat Çınar; Danijela Bursać Kovačević; Ivanka Žutić; Verica Dragović-Uzelac. 2020. "Accelerated Solvent Extraction as a Green Tool for the Recovery of Polyphenols and Pigments from Wild Nettle Leaves." Processes 8, no. 7: 803.
The influence of cultivar, anti‐browning agents, package atmosphere, storage time and temperature on quality, and sensory of fresh‐cut potatoes (FCP) were investigated. Slices of cv. Birgit and Lady Claire were dipped in water, sodium chloride solution (1%) and sodium ascorbate solution (2%) and stored under air, vacuum, and active modified atmosphere at 3 and 10°C for 10 days. Dry matter, pH, color and texture properties, gas composition within packages, and microbial activity were monitored during storage. Also, raw and boiled FCP were sensory evaluated. Examined influences significantly affected majority of FCP properties. Generally, sodium ascorbate showed more efficiency in browning prevention, as well as vacuum‐packaged samples were more acceptable. Storage at 3°C did not have significantly better effect compared to storage at 10°C. FCP quality and sensory retained well till the 8th day of storage. Cv. Birgit demonstrated greater potential for FCP production. Practical applications Although fresh‐cut potato (FCP) has been extensively investigated, there is an existing need for further study of adequate cultivars, as well as prevention of enzymatic browning as important factor for maintaining its quality. This research provides a better insight of the influence of legally permitted anti‐browning agents (quantum satis) that are accepted by consumers as natural and nontoxic food additives, as well as low‐cost packaging method and storage conditions on FCP quality and sensory properties in order to achieve and improve its required quality and durability during storage. Furthermore, present study could also contribute to better knowledge of relatively new potato cultivars on the market.
Draženka Dite Hunjek; Maja Repajić; Mario Ščetar; Sven Karlović; Nada Vahčić; Damir Ježek; Kata Galić; Branka Levaj. Effect of anti‐browning agents and package atmosphere on the quality and sensory of fresh‐cut Birgit and Lady Claire potato during storage at different temperatures. Journal of Food Processing and Preservation 2020, 44, 1 .
AMA StyleDraženka Dite Hunjek, Maja Repajić, Mario Ščetar, Sven Karlović, Nada Vahčić, Damir Ježek, Kata Galić, Branka Levaj. Effect of anti‐browning agents and package atmosphere on the quality and sensory of fresh‐cut Birgit and Lady Claire potato during storage at different temperatures. Journal of Food Processing and Preservation. 2020; 44 (4):1.
Chicago/Turabian StyleDraženka Dite Hunjek; Maja Repajić; Mario Ščetar; Sven Karlović; Nada Vahčić; Damir Ježek; Kata Galić; Branka Levaj. 2020. "Effect of anti‐browning agents and package atmosphere on the quality and sensory of fresh‐cut Birgit and Lady Claire potato during storage at different temperatures." Journal of Food Processing and Preservation 44, no. 4: 1.
Freshly squeezed sour cherry (Prunus cerasus L.) juices of Maraska Brač (BR), Maraska MA (MA), Oblačinska 18 (18), Oblačinska Osječka (OS), Rexelle (REX), Heimann conserved (HEI), and Kelleris 16 (KEL) grown in different climate regions (Mediterranean and continental) in two consecutive harvest years were analyzed for quality and sensory properties. Obtained results showed that investigated sources of variation (cultivar, growing area, harvest year) significantly influenced physical, chemical, and sensory properties of tested juices. All juices had high soluble solids (SS) (17.26% to 25.89%), especially BR (24.19%), MA (25.89%), 18 (24.66%), and OS (23.61%). Juices also had considerable total phenols (TP) content (2.19 to 5.87 mg GAE ml−1) and antioxidant capacity (AC) (0.020 to 0.045 mmol TE mL−1) with BR, MA, REX, and HEI containing the highest amounts of bioactive compounds (BR = 5.87 mg GAE mL−1, MA = 5.68 mg GAE mL−1, REX = 4.42 mg GAE mL−1, HEI = 4.27 mg GAE mL−1). Sensory evaluation showed that all juices had satisfying sensory profiles with BR, MA, 18, OS, and KEL juices scoring particularly high (5.3 to 8.9 of 10) in desirable sensory properties (color intensity [CI], sour cherry taste [SCT], harmonious taste [HT], taste fullness [TF], sour cherry odor [SCO], and viscosity [V]) of fresh sour cherry cloudy juice. Juices from Mediterranean area achieved higher values for SS, pH, SS/TA ratio, TP, AC, SCT, HT, TF, SCO, and V compared to continental zone juices. Harvest year with higher temperatures and less rainfall also resulted in higher SS, pH, TP, and AC as well as stronger expression of desirable sensory properties. Practical Application The results of this study provide an insight into sour cherry potential for use in functional food products, including today's popular smoothies, since it is fruit rich with health contributing compounds and possesses desirable sensory characteristics (color intensity, sour cherry taste, harmonious taste, taste fullness, sour cherry odor, and viscosity) at the same time, which can differ due to cultivar, climate diversity as well as weather conditions.
Maja Repajić; Boris Puškar; Krunoslav Dugalić; Nada Vahčić; Siniša Srečec; Verica Dragović‐Uzelac; Zorica Jurković; Branka Levaj. Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather Conditions. Journal of Food Science 2019, 84, 3264 -3274.
AMA StyleMaja Repajić, Boris Puškar, Krunoslav Dugalić, Nada Vahčić, Siniša Srečec, Verica Dragović‐Uzelac, Zorica Jurković, Branka Levaj. Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather Conditions. Journal of Food Science. 2019; 84 (11):3264-3274.
Chicago/Turabian StyleMaja Repajić; Boris Puškar; Krunoslav Dugalić; Nada Vahčić; Siniša Srečec; Verica Dragović‐Uzelac; Zorica Jurković; Branka Levaj. 2019. "Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather Conditions." Journal of Food Science 84, no. 11: 3264-3274.
The aim of this work was to investigate the influence of olive type (green and black) and content on quality and sensory properties of spreadable cheese with olives. Total solids, pH value, colour (colourimetric), total phenols by Folin-Ciocalteau method and antioxidant capacity (FRAP) of the raw materials as well as of the prepared samples were examined. Furthermore, samples of spreadable cheese with olives were sensory evaluated using the Quantitative Descriptive Analysis (QDA). ANOVA showed that the applied sources of variation significantly affected the majority of investigated parameters. Samples with black olives had slightly higher dry matter content and pH value, and were characterized by darker and dull colour. The determined total phenols contents and antioxidant capacity showed a good potential of spreadable cheese with olives as a functional food, whereby green olives samples had higher total phenols content as well as antioxidant capacity. Generally, sensory properties of all samples were very well scored, indicating their good acceptability by consumers. Samples with black olives accomplished higher scores for flavour harmony and overall acceptability, where spreadable cheese with the highest olive content emphasized with the highest scores for these properties.
Maja Repajić; Anamarija Grudenić; Branka Levaj. Functional and sensory properties of olives fortified spreadable cheese. Mljekarstvo 2019, 69, 125 -137.
AMA StyleMaja Repajić, Anamarija Grudenić, Branka Levaj. Functional and sensory properties of olives fortified spreadable cheese. Mljekarstvo. 2019; 69 (2):125-137.
Chicago/Turabian StyleMaja Repajić; Anamarija Grudenić; Branka Levaj. 2019. "Functional and sensory properties of olives fortified spreadable cheese." Mljekarstvo 69, no. 2: 125-137.
U proizvodnji maslinovog ulja, maslinovo lišće najčešće ostaje nedovoljno upotrebljeno i predstavlja otpad, iako su mnoge studije pokazale njegova antikancerogena, protuupalna i antimikrobna svojstva zbog obilja polifenola, što ga čini potencijalnim sastojkom za proizvodnju funkcionalne hrane. Također, napitak od maslinovog lista predstavlja samostalno funkcionalno piće zbog njegovog vrijednog sastava. No, funkcionalna svojstva se, osobito tijekom skladištenja, mogu smanjiti zbog degradacije polifenola. Stoga je ovo istraživanje imalo za cilj istražiti stabilnost napitka od maslinovog lista tijekom devet tjedana skladištenja na različitim temperaturama (8, 22 i 32 °C). Utjecaj vremena i temperature skladištenja ispitan je određivanjem ukupnih fenola, antioksidacijskog kapaciteta DPPH metodom, parametara boje (L*, a*, b*, , BI) i senzorskih svojstava napitka od maslinovog lista. Dobiveni rezultati pokazali su da se ukupni fenoli tijekom skladištenja neznatno smanjuju, pokazujući najveću stabilnost na 8 °C. Antioksidacijski kapacitet pokazao je približno isti trend. Boja svih uzoraka je skladištenjem potamnila uz porast L*, i BI povećanjem temperature. Najveće promjene boje zabilježene su na 32 °C krajem skladištenja. Senzorska analiza potvrdila je promjenu boje napitka od maslinovog lista smanjenjem žute te povećanjem smeđe boje s vremenom i temperaturom skladištenja. Miris i aroma su se s vremenom i na višoj temperaturi smanjili. Intenzitet glavnih svojstava okusa napitka (trpak i gorak okus) se za vijeme skladištenja smanjio, osobito na višim temperaturama, što je rezultiralo više ocijenjenom harmoničnosti okusa. Dobiveni rezultati pokazali su dobru stabilnost napitka od maslinovog lista ukazujući na njegov potencijal kao funkcionalnog proizvoda ili poluproizvoda.
Maja Repajić; Ivana Hajdinjak; Petra Lončarić; Monika Ivanković; Verica Dragović-Uzelac; Branka Levaj. Stability of olive leaf drink upon storage at different temperatures. Glasnik zaštite bilja 2018, 41, 86 -94.
AMA StyleMaja Repajić, Ivana Hajdinjak, Petra Lončarić, Monika Ivanković, Verica Dragović-Uzelac, Branka Levaj. Stability of olive leaf drink upon storage at different temperatures. Glasnik zaštite bilja. 2018; 41 (5):86-94.
Chicago/Turabian StyleMaja Repajić; Ivana Hajdinjak; Petra Lončarić; Monika Ivanković; Verica Dragović-Uzelac; Branka Levaj. 2018. "Stability of olive leaf drink upon storage at different temperatures." Glasnik zaštite bilja 41, no. 5: 86-94.
The content of bioactive compounds and antioxidant activity were determined in Croatian domestic garlic after domestic processing (crushing, water blanching and frying) through different thermal treatments. The predominant phenolics in fresh garlic expressed per fresh mass were p-coumaric (10.79 mg/100 g) and caffeic (9.50 mg/100 g) acids, while the most abundant organosulfur compounds were methylsulfinylsulfanylmethane (9881.84 mg/100 g), 3-methylsulfinylsulfanylprop-1-ene and 3-methylsulfanylsulfinylprop-1-ene (257.59 mg/100 g) and allicin (185.62 mg/100 g). The highest total phenolic content and antioxidant activity were determined in fresh garlic followed by crushed, blanched and fried garlic, while organosulfur content increased after shorter thermal treatment. As time of treatment increased, frying showed the most pronounced losses of garlic total phenolic acids (in the range from 19.47 to 37.93%) and blanching of organosulfur content (about 25%). The blanching and frying significantly reduced allicin content, while S-methyl methanesulfinothioate was more stable.
Sandra Pedisić; Zoran Zorić; Anđela Miljanović; Danijela Šimić; Maja Repajić; Verica Dragović-Uzelac. Retention of Bioactive Compounds During Domestic Processing of „Croatian Domestic“ Garlic (Allium sativum L.). Food Technology and Biotechnology 2018, 56, 590 -596.
AMA StyleSandra Pedisić, Zoran Zorić, Anđela Miljanović, Danijela Šimić, Maja Repajić, Verica Dragović-Uzelac. Retention of Bioactive Compounds During Domestic Processing of „Croatian Domestic“ Garlic (Allium sativum L.). Food Technology and Biotechnology. 2018; 56 (4):590-596.
Chicago/Turabian StyleSandra Pedisić; Zoran Zorić; Anđela Miljanović; Danijela Šimić; Maja Repajić; Verica Dragović-Uzelac. 2018. "Retention of Bioactive Compounds During Domestic Processing of „Croatian Domestic“ Garlic (Allium sativum L.)." Food Technology and Biotechnology 56, no. 4: 590-596.
The objective of this study is to investigate the influence of cultivar and industrial processing on total polyphenols, anthocyanins, hydroxycinnamic acids and antioxidant activity in concentrated sour cherry (Prunus cerasus L., cvs. Marasca and Oblačinska) juices. Samples were collected during four processing steps: from fresh fruit prior to processing, then from pressed, filtered and concentrated juices. The content of total phenols was the same in both cultivars, but antioxidant activity (Oblačinska>Marasca) and total monomeric anthocyanins (Marasca>Oblačinska) differed. All processing steps significantly influenced the content of total phenols, total monomeric anthocyanins and antioxidant activity. In all samples four major anthocyanins were identified by HPLC with UV/VIS PDA detector, listed in the descending order based on their abundance: cyanidin-3-glucosylrutinoside, cyanidin-3-rutinoside, cyanidin-3-sophoroside and cyanidin-3-glucoside. Marasca cv. contained more total anthocyanins, and contents of cyanidin-3-sophoroside and cyanidin-3- -glucosylrutinoside. The content of total hydroxycinnamic acids was also higher in Marasca than Oblačinska cv. After processing, the concentration of all identified anthocyanins increased in both cultivars. Majority of the highest values of polyphenols were detected in the juice after pressing. The content of polyphenols and their antioxidant activity were considerably stable during industrial processing to concentrated juice. Although Marasca had higher polyphenolic content than Oblačinska, both cultivars showed promising industrial potential for processing to concentrated juice.
Maja Repajić; Danijela Bursać Kovačević; Predrag Putnik; Verica Dragović-Uzelac; Josipa Kušt; Zrinka Čošić; Branka Levaj. Influence of Cultivar and Industrial Processing on Polyphenols in Concentrated Sour Cherry (Prunus cerasus L.) Juice. Food Technology and Biotechnology 2015, 53, 215 -222.
AMA StyleMaja Repajić, Danijela Bursać Kovačević, Predrag Putnik, Verica Dragović-Uzelac, Josipa Kušt, Zrinka Čošić, Branka Levaj. Influence of Cultivar and Industrial Processing on Polyphenols in Concentrated Sour Cherry (Prunus cerasus L.) Juice. Food Technology and Biotechnology. 2015; 53 (2):215-222.
Chicago/Turabian StyleMaja Repajić; Danijela Bursać Kovačević; Predrag Putnik; Verica Dragović-Uzelac; Josipa Kušt; Zrinka Čošić; Branka Levaj. 2015. "Influence of Cultivar and Industrial Processing on Polyphenols in Concentrated Sour Cherry (Prunus cerasus L.) Juice." Food Technology and Biotechnology 53, no. 2: 215-222.
Numerous recent publications have compared different cultivars of broccoli and different cultivation conditions suggesting that great variations in the content of phytochemicals among cultivars are due to genetic, and many environmental factors. The purpose of the present work was the quantification of glucosinolates, phenolic compounds, carotenoids, and antioxidant capacity in the florescences of 13 genotypes from freshly harvested broccoli grown under uniform agroecological practices. The present results showed a significant variation in the level of bioactive compounds and consequently potential health benefits of broccoli (total glucosinolates 12.04–22.48 μmol g−1 d.w., the total phenolic content 15.54–26.92 mg g−1 d.w., total carotenoid content 0.19 mg g−1–0.46 mg g−1 d.w.). Studied cultivars were different in the level of the individual bioactive compounds, although some cultivars had higher content of all three analysed bioactive compounds such as Marathon, Ironman and General cultivar. In addition, these three cultivars showed excellent marketable properties and we choose them for the further breeding program in order to study variation among bioactive compounds in more details.\u
Ivana Radojčić Redovniković; Maja Repajić; S. Fabek; K. DeLonga; N. Toth; J. Vorkapić Furač. Comparison of selected bioactive compounds and antioxidative capacity in different broccoli cultivars. Acta Alimentaria 2012, 41, 221 -232.
AMA StyleIvana Radojčić Redovniković, Maja Repajić, S. Fabek, K. DeLonga, N. Toth, J. Vorkapić Furač. Comparison of selected bioactive compounds and antioxidative capacity in different broccoli cultivars. Acta Alimentaria. 2012; 41 (2):221-232.
Chicago/Turabian StyleIvana Radojčić Redovniković; Maja Repajić; S. Fabek; K. DeLonga; N. Toth; J. Vorkapić Furač. 2012. "Comparison of selected bioactive compounds and antioxidative capacity in different broccoli cultivars." Acta Alimentaria 41, no. 2: 221-232.