prikaz prve stranice dokumenta Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu
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Scientific paper - Original scientific paper
Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu
Food Technology and Biotechnology, 62 (2024), 3; 346-353. https://doi.org/10.17113/ftb.62.03.24.8434
Majetić Germek, Valerija; Gobin, Ivana; Franjković, Doris; Marković, Marija; Koprivnjak, Olivera

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Majetić Germek, V., Gobin, I., Franjković, D., Marković, M. & Koprivnjak, O. (2024). Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu. Food Technology and Biotechnology, 62. (3), 346-353. doi: 10.17113/ftb.62.03.24.8434

Majetić Germek, Valerija, et al. "Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu." Food Technology and Biotechnology, vol. 62, no. 3, 2024, pp. 346-353. https://doi.org/10.17113/ftb.62.03.24.8434

Majetić Germek, Valerija, Ivana Gobin, Doris Franjković, Marija Marković and Olivera Koprivnjak. "Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu." Food Technology and Biotechnology 62, no. 3 (2024): 346-353. https://doi.org/10.17113/ftb.62.03.24.8434

Majetić Germek, V., et al. (2024) 'Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu', Food Technology and Biotechnology, 62(3), pp. 346-353. doi: 10.17113/ftb.62.03.24.8434

Majetić Germek V, Gobin I, Franjković D, Marković M, Koprivnjak O. Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu. Food Technology and Biotechnology [Internet]. 2024 October 31 [cited 2024 December 09];62(3):346-353. doi: 10.17113/ftb.62.03.24.8434

V. Majetić Germek, I. Gobin, D. Franjković, M. Marković and O. Koprivnjak, "Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu", Food Technology and Biotechnology, vol. 62, no. 3, pp. 346-353, October 2024. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:097581. [Accessed: 09 December 2024]

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Metadata
Title (english)Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu
Title (croatian)Smanjenje udjela ukupnih fenola u djevičanskom maslinovom ulju kao mediju za konzerviranje skute i tofua tijekom hladnog skladištenja
AuthorValerija Majetić Germek
AuthorIvana Gobin
AuthorDoris Franjković https://orcid.org/0009-0008-3981-1245
AuthorMarija Marković https://orcid.org/0009-0009-1765-6878
AuthorOlivera Koprivnjak
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Microbiology and Parasitology)
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Food Technology and Quality Control)
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Clinical Medical Sciences
Medical Microbiology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Research background. Virgin olive oil, known as a good source of health-promoting hydrophilic phenols, is traditionally used as a medium for preserving various foods. Phenols in general can form complexes with proteins, but there is little information on the direct contact of virgin olive oil with protein-rich food during long-term storage. In this study, the dynamics of the decline of total phenols in oil used as preservation medium for a traditional (whey cheese skuta) and a modern product (tofu) were compared. Experimental approach. Pieces of skuta or tofu immersed in virgin olive oil at different food-to-oil mass ratios were stored in the refrigerator for up to 21 days. The oil quality indices, water content and the total count of aerobic mesophilic bacteria in the immersed materials were monitored. To determine the total phenols in the oil, the optimal conditions of the Fast Blue BB test, which is a suitable alternative to the standard method, were tested and selected. Results and conclusions. The effect of both materials on the indicators of hydrolytic and oxidative deterioration of the oil is almost identical (a gradual decrease), which is most likely due to the continuous release of water from the immersed food. A sharp decrease in total phenols in the oil (by about 50 %) after seven days of storage in contact with both materials indicates a combination of causes (water-to-oil migration and phenol-protein interactions). The form of the rational function is highly representative of the decrease in total phenols during the first seven days of tofu/oil storage, indicating a very rapid interaction with tofu proteins. The preservative effect of virgin olive oil in terms of microbiological spoilage was not observed. Novelty and scientific contribution. The results of this study contribute to the knowledge on the dynamics of phenol-protein interactions and emphasise the need for further investigations on traditional or newly used protein-rich foods preserved in direct contact with virgin olive oil, taking into account possible changes in the functional, nutritional and sensory properties of phenols and proteins.
Abstract (croatian)
Pozadina istraživanja. Djevičansko maslinovo ulje, poznato kao dobar izvor hidrofilnih fenola koji povoljno utječu na zdravlje, tradicionalno se koristi kao sredstvo za konzerviranje raznih namirnica. Fenoli općenito mogu stvarati komplekse s bjelančevinama, ali malo je podataka o izravnom kontaktu djevičanskog maslinovog ulja s hranom bogatom bjelančevinama tijekom dugotrajnog skladištenja. U ovom je istraživanju uspoređena dinamika smanjenja udjela ukupnih fenola u ulju koje se koristilo kao sredstvo za konzerviranje tradicionalnog (skuta) i netradicionalnog proizvoda (tofu). Eksperimentalni pristup. Komadići skute ili tofua uronjeni u djevičansko maslinovo ulje u različitim masenim omjerima materijala i ulja pohranjeni su u hladnjaku do 21 dan. Praćeni su pokazatelji kakvoće ulja, udjel vode i ukupni broj aerobnih mezofilnih bakterija u uronjenim materijalima. Za određivanje ukupnih fenola u ulju testirani su i odabrani optimalni uvjeti Fast Blue BB-testa, koji je prikladna alternativa standardnoj metodi. Rezultati i zaključci. Učinak oba materijala na pokazatelje hidrolitičkog i oksidacijskog kvarenja ulja gotovo je identičan (postupno smanjenje), što je najvjerojatnije posljedica kontinuiranog otpuštanja vode iz uronjene hrane. Oštar pad udjela ukupnih fenola u ulju (za oko 50 %) nakon sedam dana skladištenja u kontaktu s oba materijala upućuje na kombinaciju uzroka (migracija voda-ulje i interakcije fenoli-bjelančevine). Oblik racionalne funkcije izrazito je reprezentativan za smanjenje udjela ukupnih fenola tijekom prvih sedam dana skladištenja tofua u ulju, što upućuje na vrlo brzu interakciju s proteinima tofua. Konzervirajući učinak djevičanskog maslinovog ulja u smislu sprečavanja mikrobiološkog kvarenja nije uočen. Novina i znanstveni doprinos. Rezultati ovog istraživanja pridonose spoznajama o dinamici interakcija između fenola i bjelančevina te naglašavaju potrebu za daljnjim istraživanjima tradicionalne ili netradicionalne hrane bogate bjelančevinama koja se čuva u izravnom kontaktu s djevičanskim maslinovim uljem, uzimajući u obzir moguće promjene u funkcionalnim, nutritivnim i senzorskim svojstvima fenola i bjelančevina.
Keywords (english)
Keywords (croatian)
Languageenglish
Languagecroatian
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleFood Technology and Biotechnology
Numberingvol. 62, no. 3, pp. 346-353
p-ISSN1330-9862
e-ISSN1334-2606
DOIhttps://doi.org/10.17113/ftb.62.03.24.8434
URN:NBNurn:nbn:hr:184:097581
Publication2024-10-31
Document URLhttps://hrcak.srce.hr/321933
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 4.0 International (CC BY 4.0) icon
Created on2024-12-09 11:34:18