1Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran 2Department of Food Science and Technology, Islamic Azad University, Shahrekord Branch, Shahrekord, Iran

1Department of Nutrition, Health Polytechnic of Kendari, Indonesia 2Faculty of Public Health, Hasanuddin University, Tamalanrea Campus, Makassar, Indonesia 3Faculty of Pharmacy, Hasanuddin University, Drug Discovery and Development Centre, Hasanuddin University, Tamalanrea Campus, Makassar, Indonesia 4Faculty of Medicine, Public Health, and Nursing, Gadjah Mada University, Yogyakarta, Indonesia

1Faculty of Agriculture and Food Technology, Tien Giang University, Vietnam 2School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Thailand 3Institute of Food and Biotechnology, Can Tho University, Vietnam

Background. Macaroni is a common side dish or main dish that is served with sauces. Traditional macaroni is typically made using flour, water and eggs and is typically yellow in color. It has a high amount of starch and is deficient in fiber, minerals, vitamins and bioactive components. Material and methods. The effects of Gac aril (3, 5, 7 and 9%) and xanthan gum (1, 1.5 and 2%) on the quality characteristics of macaroni were investigated. Macaroni was evaluated for cooking quality (cooking loss, volume increase, rehydration ratio), colour, chemical (β-carotene and lycopene) and structure/microstructure to assess the impact of experimental factors. Results. The proximate composition of Gac aril was analysed and showed that Gac aril added to macaroni recipes is a food ingredient capable of enhancing bioactive compounds (β-carotene and lycopene). Studies on the combined effects of the addition of Gac aril and xanthan gum have shown that macaroni with 7% gac and 1.5% xanthan gum used resulted in a beautifully colored macaroni product (before and after cooking), good structure, high β-carotene and lycopene content (15.26 μg/g and 61.26 μg/g, respectively). The cooking quality of the macaroni was thoroughly analyzed. The rehydration rate and volume both increased with the addition of Gac aril and the xanthan gum content increased. However, the cooking loss was shown to be slightly different. The cooking loss increased as the content of Gac aril supplement was increased, while the added xanthan gum reduced the cooking loss. The effects of macaroni enrichment with gac and the use of xanthan gum on product quality were noted. The physicochemical components, bioactive compounds, firmness, microstructure and cooking quality of the analyzed products emphasized the role of the ingredients used in the results obtained. The microstructure of the product has also been improved and ensures the desired product quality attributes. Further studies are needed in order to be applied at an industrial scale and with high consumer acceptance of this new product.

Fermentation is an ancient and economical method to preserve foods.In Anatolia, several fermented products, including hardaliye, kurut, ayran, yogurt, cheese, koumiss, kefir, tarhana, shalgam, pickle, vinegar, boza, sucuk, and wine have traditionally been produced by the action of microorganisms from several raw materials.Some of these products, such as pickle, yogurt, cheese, ayran, and sucuk, have been highly standardized and industrialized.This study aimed to describe the most common traditional fermented foods in Anatolia, their production techniques, and their health benefits for humans.

1Department of Treatment of Obesity, Metabolic Disorders and Clinical Dietetics, University of Medical Sciences, Poznań, Poland 2Doctoral School, Poznań University of Medical Sciences, Poznań, Poland

Background. Wine is one of the oldest traditional alcoholic beverages consumed worldwide. In addition, red and white wines are an excellent source of antioxidant compounds. Numerous studies have focused on the analysis of phenolic acids and flavonoids of several wines originating from organic and conventional cultivars growing grapes. However, to the authors best knowledge, there are no research papers dealing with the phenolic content of wines made on the Ionian Islands so far. Materials and methods. The amount of total phenolics, total flavonoids, total anthocyanins, total tannins, the concentrations of individual phenolic compounds, as well as the antioxidant capacity, were used synergistically to assess the compositional profile of eleven monovarietal wines. Results. As expected, red wines exhibited the strongest antioxidant profile. Vertzami was the richest variety in total phenols and antioxidant capacity, followed by the Avgoustiatis variety and Mavrodaphne variety. Regarding white wines, Thiako white had the highest total phenolic values, while Robola ros contained a similar total phenolic content as the white varieties. A highly positive correlation between the antioxidant capacity and polyphenol composition expressed as total phenolic, total flavonoid, total anthocyanin and total tannin content, was observed. Last, gallic acid and tyrosol were two of the major phenolic compounds detected in all tested wines. Conclusion. Our findings revealed that the amounts of phenolic contents and antioxidant activity vary significantly in different types of wines. The observed differences could be related to a range of variables such as geographical origin, aging, climate and the vinification techniques.

Background.As a hydrophilic compound, alginate needs to be modified to perform both as an emulsifier and matrix for fish oil encapsulation.Dodecenyl succinic anhydride (DSA) was selected for the modification due to its mild reaction conditions and the fact that no side product is generated.The purposes of this research were to prepare partial hydrophobic groups of modified alginate, which were subsequently used for a fish oil encapsulant.Material and methods.The viscosity average molecular weight (Mv) of commercial alginate was adjusted using sonication.The degraded alginate was modified using DSA by mixing alginates in the desired ratio for 4 h at pH = 10.The fish oil emulsion was stabilized using the modified alginate and subsequently freeze-dried to obtain fish oil particles.The effect of the Mv of alginate and the alginate-DSA ratio was analyzed for emulsion stability.The performance of native and modified alginate in fish oil encapsulation were also compared.Results.Alginate modification using DSA was influenced by the Mv of alginate as described by degree of substitution.This modification reduced the fish oil oxidation degree up to 8%.The modified alginate using 400 kg/mol and a mol ratio of 1:4 emulsion prevented separation for up to 18 h.The dynamic second-order model was well fitted to represent the separation emulsion (R 2 > 0.89).The fish oil encapsulation using the modified alginate showed higher loading capacity, and better anti-rehydration properties than the native one.The use of modified alginate also reduced the degree of oxidation <4% after 24 h.Conclusion.Modification using DSA improved the alginate capability to stabilize the emulsion and encapsulating fish oil.

Probiotics, according to the definition of the WHO/ FAO, are live microorganisms which contribute to the health and well-being of their hosts by maintaining or improving their intestinal microbial balance.Desirable characteristics of probiotic strains include the ability to overcome extremely low pH and the detergent effect of bile salts (Giraffa et al., 2010), as well as the ability to adhere to the intestinal mucosa and coaggregate.Probiotic microorganisms mainly include bacteria of the genera Lactobacillus and Bifidobacterium, which belong to the LAB, classified as non-adhering, G-positive catalase-resistant rods.

1Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Poland 2Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland