Faculty of Technology and Metallurgy

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Consumer Nutritional Awareness, Sustainability Knowledge, and Purchase Intention of Environmentally Friendly Cookies in Croatia, France, and North Macedonia
(MDPI AG, 2023-10-27)
Molnar, Dunja
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Velickova, Elena
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Prost, Carole
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Temkov, Mishela
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Ščetar, Mario
The increasing demand for greater utilization of byproducts in the food industry has been driven by growing interest in environmental sustainability. This paper examines the market potential and consumer attitudes toward whole-grain and sustainable cookies made with food byproducts and edible films. Additionally, particular attention was given to evaluating levels of sustainability knowledge and nutritional awareness, willingness to purchase environmentally friendly cookies with food byproducts, and to appraise differences in answers between countries and generations. An online questionnaire was used to collect data from Croatian (n = 472), French (n = 166), and North Macedonian consumers (n = 119) aged between 18 and 62, predominantly women (82%) with higher education degrees. Results showed that even if chocolate-coated cookies remain very popular, North Macedonians prefer whole-grain and plain cookies, while the French prefer chocolate-coated cookies and Croats prefer both types of cookie. The majority of consumers (96%) were interested in purchasing environmentally friendly cookies. However, consumers' interest in purchasing cookies with food byproducts was generally low, which may be related to their limited knowledge of byproducts. In conclusion, there is market potential for whole-grain cookies with food byproducts, but brand, price, and consumer education may be critical to their success.
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Inulinase immobilisation in PAA/PEG composite for efficient fructooligosaccharides production
(Informa UK Limited, 2022-12-26)
Temkov, Mishela
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Velickova, Elena
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Krastanov, Albert
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Inulinase immobilisation in PAA/PEG composite for efficient fructooligosaccharides production
(Informa UK Limited, 2020-12-26)
Temkov, Mishela
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Velickova, Elena
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Krastanov, Albert
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Mastication of crisp bread: Role of bread texture and structure on texture perception
(Elsevier BV, 2021-09)
Aleixandre, Andrea
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Benavent-Gil, Yaiza
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Velickova, Elena
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Rosell, Cristina M
Texture and structure of breads have been related to oral processing (FOP) performance and sensory perceptions, but moisture content might play a significant role. To evaluate the real impact of breads texture and structure, eliminating the possible role of moisture content, different toasted breads were investigated. Four commercial toasted sliced breads (white bread -WHB-, whole wheat bread -WWB-, non-added sugar bread -NSU-, non-added salt bread -NSA-) with similar ingredients but different texture and structure were selected. Texture and structure were instrumentally and sensory evaluated, besides FOP (total chewing time, number of chews until swallowing, chewing frequency, and mouthful) and bolus properties (moisture, saliva to bread ratio, hardness, adhesiveness, and cohesiveness). Toasted breads showed significant differences in hardness, cutting strength, and porosity, but panelists did not discriminate among them. FOP results indicated that harder samples (NSU) required longer mastication and a number of chews, and open crumb structures (WWB, WHB) with higher cell areas required less mastication. Also, bolus characteristics were affected by bread types, and bread with lower crumb hardness (WHB) produced more cohesive bolus. Having toasted breads allowed to eliminate possible influence of moisture content differences on sensory perception, mouthful and bolus water incorporation during mastication.
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Inulinase immobilisation in PAA/PEG composite for efficient fructooligosaccharides production
(Informa UK Limited, 2020-12-26)
Temkov, Mishela
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Velickova, Elena
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Krastanov, Albert
Inulinase was immobilised by entrapment method in polyacrylamide/polyethylene glycol composite and evaluated for its efficiency for short-chain fructooligosaccharides (3–6 degrees of polymerisation) production in batch hydrolysis system. Aqueous two-phase polymerisation technique was used to synthesise the composite, where aqueous polyethylene glycol 1000 containing the enzyme was used as dispersant with ammonium persulfate as initiator. The characteristics of free and immobilised inulinase were investigated and compared, and the results showed shift of pH and temperature optimum and change in stability caused by the immobilisation material. The immobilised preparation retained 50% of its initial activity after 20 successive batch cycles of 1 h each. The conversion degree of highly polymerised inulin to fructooligosaccharides (3–6 degrees of polymerisation) was 36% when using 30% PAA/PEG, w/v.
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Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions
(2022-02-08)
Tappi, Silvia
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Velickova, Elena
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Mannozzi, Cinzia
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Tylewicz, Urszula
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Laghi, Luca
The aim of this study was to evaluate the effect of different solutions for vacuum impregnation (VI) of fresh-cut (FC) apples through an innovative multi-analytical approach. In particular, the individual and synergistic effects of ascorbic acid and calcium lactate on the preservation of freshness of FC apples was assessed through color, texture, microscopy, isothermal calorimetry, and time-domain nuclear magnetic resonance (TD-NMR) evaluations. The analysis was performed immediately after VI and after 24 h of refrigerated storage. The obtained results showed a good preservation of color and higher firmness in the impregnated samples. Concerning the metabolic heat production, a decrease following the VI treatment was observed, especially when the combined solution was used for the impregnation. The TD-NMR studies showed higher changes in terms of signal intensity and transversal relaxation time T2 after 24 h of storage, evidencing the meta-stability of the plant material for its dynamic tissue nature, and the dewatering/impregnation processes evolution until the achievement of dynamic equilibrium.
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Purification of bacterial inulinase in aqueous two-phase systems
(Wiley, 2018-03-30)
Temkov, Mishela
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Strinska, Hristina
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Dobrev, Georgi
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Velickova, Elena
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Muresan, Vlad
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Impact of chitosan-beeswax edible coatings on the quality of fresh strawberries (Fragaria ananassa cv Camarosa) under commercial storage conditions
(Elsevier BV, 2013-07)
Velickova, Elena
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Winkelhausen, Eleonora
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Kuzmanova, Slobodanka
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Alves, Vitor D.
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Moldão-Martins, Margarida
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Physical and sensory properties of ready to eat apple chips produced by osmo-convective drying
(Springer Nature, 2014-12)
Velickova, Elena
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Winkelhausen, Eleonora
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Kuzmanova, Slobodanka
The low cost raw material, apple variety Idared, was turned into value-added product, apple chips. The apple chips were produced in a two-step process consisting of osmotic treatment and conventional drying. Osmotic treatment was carried out in 40 % glucose solution at room temperature, followed by convective drying at 105 °C, till reaching water activity of 0.3. Mechanical properties of the apple chips measured by compression and penetration tests were correlated with the sorption properties. The low browning index, 25.5 and high whitening index, 63.7, proved the good retention of the color of the apple chips. The instrumental characteristics of the apple chips were correlated with the sensory characteristics of the product. The new product was accepted by the 95 % of the panelists. The stored apple chips under modified atmosphere showed no significant changes in the quality parameters over 6 month period.
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Characterization of multilayered and composite edible films from chitosan and beeswax
(SAGE Publications, 2015-03)
Velickova, Elena
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Winkelhausen, Eleonora
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Kuzmanova, Slobodanka
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Moldão-Martins, Margarida
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Alves, Vitor D
Chitosan-based edible films were prepared and subjected to cross-linking reactions using sodium tripolyphosphate and/or to beeswax coating on both films interfaces. In addition, chitosan-beeswax emulsion-based films were produced. The goal of these modifications of the chitosan films was the improvement of their barrier to water vapor and to decrease their affinity to liquid water maintaining or improving the mechanical and optical properties of the original chitosan films. The cross-linking with tripolyphosphate decreased both the water vapor permeability and the water absorption capacity to about 55% and 50% of that of the original chitosan films, respectively. However, there was an increase in the films stiffness, revealed by the increased Young modulus from 42 kPa up to 336 kPa. The multilayered wax-chitosan-wax films exhibited a similar improvement of the barrier properties to water vapor, with the advantage of maintaining the mechanical properties of the original chitosan films. However, these wax-coated films showed a higher water absorption capacity, which is believed to be a consequence of water entry into small pores between the film and the wax layers. Regarding the film samples subjected to cross-linking and further coating with beeswax, a similar behavior as the uncoated cross-linked films was observed. The emulsion-based composite films were characterized by a substantial decrease of the water vapor permeability (40%), along with a decrease in their stiffness. Regarding the optical properties, all films presented a yellowish color with similar values of lightness, chroma, and hue.

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