Volume 76 (2022): Issue 1 (February 2022)

The technology of fermented rye bread in Latvia has a strong traditional value. Microorganisms play an important role in the fermentation process of sourdough bread, mainly due to lactic acid bacteria (LAB). Traditional rye bread in Latvia is prepared using scalded flour and sourdough. Total fermentation time can be from 6 till 48 hours, depending on the bakery. Usually sourdough contains two to five LAB species. One of the metabolites in sourdough produced by LAB is exopolysaccharide (EPS). It has been found that 20% of the analysed strains in sourdough are able to produce EPSs from sucrose — mainly fructans and glucans are produced. The exopolysaccha-rides produced by LAB are able to bind water, improving the quality of bread, increasing the volume, delaying staling of the bread, and thus extending the shelf life. Many studies have shown that EPSs produced by LAB can improve the growth of probiotics in the human body, thus improving the immune function. Of particular interest about possible prebiotic functions are EPSs produced by LAB. Long rye bread scalding fermentation technology can improve the texture, quality, and shelf life of bread, as well as functionally affect the human immune system.

Iron deficiency (ID) and its late stage, iron deficiency anaemia, are often overlooked conditions in patients with inflammatory bowel disease (IBD). The study is primarily aimed at the need for first-phase screening for ID in patients with IBD using laboratory baseline parameters such as ferritin and C-reactive protein (CRP). Laboratory data of 4558 unique patients with IBD was analysed. For first-phase screening of ID, the thresholds of serum ferritin < 30 µg/l in the absence of inflammation (CRP < 5 mg/l) and serum ferritin < 100 µg/l in the presence of inflammation (CRP > 5 mg/l) were used. The study revealed that ferritin analysis was conducted for only one third of the enrolled unique patients with IBD over a five-year period. First-phase ID screening showed that decrease in ferritin values was found in 56% of unique IBD patients over this period, as determined using CRP and ferritin during the same blood collection (same referral number). Haemoglobin (Hb) tests were performed in 93% of unique IBD patients in the five-year period. A decrease in Hb was found in 21% of unique patients with Crohn’s disease, 20% of patients with ulcerative colitis, and in 5% of patients with unspecified non-infective gastroenteritis and colitis.

Malnutrition is a common complication of Crohn’s disease (CD) patients and it is correlated with alterations of the body composition and disease activity. Our prospective pilot study included hospitalised CD patients, age ≥ 18 years. Patients were assessed using the Nutritional Risk Score (NRS2002), the Malnutrition Universal Screening Tool (MUST), and body bioelectrical impedance analysis. Twenty-three hospitalised patients (median age 36.5, interquartile range (IQR): 28.5–51.5 years) were enrolled; the median CD activity index was 128 (IQR = 6.0–207.0). The study group comprised 48% (n = 11) patients with low CD activity and 52% (n = 12) with high disease activity. According to NRS2002 and MUST, 70% (n = 16) CD patients had malnutrition risk and were in need of nutritional support. The median BMI was lower for the CD group (21.10 [IQR = 19.2–23.3]) than for the control group (23.4 [IQR = 21.5–25.8]) (p = 0.014). In terms of deviation from standard weight, 39% (n = 9) of CD patients showed reduced % body fat. Reduced muscle mass was observed in 48% (n = 11) of CD patients. CD patients with high disease activity had a noticeably increased risk of malnutrition. Identification of the reduction in soft lean muscle mass in CD patients can be used as an anticipatory indicator of disease activity.

There are approximately 590 million people in the world with swallowing disorders (dysphagia), who need texture-modified foods to ensure nutritional intake on a daily basis. The aim of this research was to create new texture-modified products and to evaluate their bioactive and mineral compound concentration. Nine new products (five desserts and four puree-soups) were developed from plant-based ingredients with addition of a source of protein, canola oil, ascorbic acid, and other ingredients. Obtained samples were vacuum-cooked, sterilised at 115 °C for 5 min and tested for their bioactive compound concentration (total carotene and phenol concentration, and ABTS and DPPH radical scavenging activity), and concentration of seven vitamins and thirteen minerals important in human nutrition. The obtained data showed that bioactive compound concentration varied from sample to sample, which was expected due to the varied ingredients of each product. Mineral compound concentration analysis showed low levels of iodine, molybdenum, and selenium. The vitamin analysis showed traces of vitamin D₃ and low levels of B group vitamins. Overall, the analysed product composition indicated that the natural background of these products is insufficient for ensuring the human body with all of the necessary vitamins and minerals, and the best solution could be the supplementation of these products with complexes of vitamins and minerals.

Pregnancy is a vulnerable period of life for changes in physical and mental health, which could be exacerbated by COVID-19. The aim of this study was to assess the impact of COVID-19 on health behaviour and emotional well-being among pregnant women in Latvia. The cross-sectional study included 269 women: pregnant women in the third trimester and women until the 7^th day post-partum. The study was conducted between July and October 2020, performed by a trained interviewer. Information regarding demographic, anthropometric data, self-assessment of changes in nutritional habits, daily physical activities, and emotional well-being due to the COVID-19 pandemic was collected. 31.6% reported cooking at home more often and only 10.4% reported eating more often and/or larger portions, 23.2% were going on walks outdoors more often, 32.9% were feeling anxious, insecure about health of themselves and relatives, and 24.8% were lacking communication with friends and family. Latvian women were emotionally more affected than other nationalities (p = 0.015). Overall, women 30+ years of age were more often affected then women aged up to 30 years (p = 0.014). These results suggest that the COVID-19 pandemic had notable impact on health behaviour and emotional well-being in pregnant women in Latvia, especially on women 30+ years of age, who may need more careful counselling.

The COVID-19 pandemic changed the life of many. The study aimed to identify fragile groups of the population regarding nutrition during the COVID-19 restriction period. An online survey was conducted from 26 July to 3 September 2020. A total of 1173 answers were received from persons aged 18–68 years living in Latvia. The results showed that food availability mainly was not limited, although for 15.3% responders restrictions caused increased worries about not having enough food, and 12.2% noted a decrease in the ability to eat preferred food. Responders aged 40–54 noted that they ate less, and that their food stocks were scarce in comparison with other age groups. Almost 50% of responders increased food consumption. One-fifth of responders increased consumption of foods of low nutritional value, especially among 25–39 year old persons and in households where the economic situation became worse. Fragile groups regarding nutrition in times of COVID-19 restrictions included households whose economic situation became worse during the COVID-19 restrictions, younger people who increased food consumption together with consumption of food of low nutritional value, and persons aged 40–54 years. The data from the study serve as an indicator that more detailed research is needed to determine whether crises such as the COVID-19 pandemic are changing dietary habits and food availability in the population.

Infants experience rapid growth and development during their first year of life. The objective of the study was to investigate the early dietary habits of Latvian infants and their relation to iron metabolism. The study was composed of Study A “Research on eating habits of infants living in Latvia” (n = 344) and Study B “Research on the association between eating habits of infants living in Latvia and iron metabolism” (n = 73). 89% of infants (n = 18) were breastfed (BF) in the first month, and 21% (n =15) were exclusively BF for the first six months. The average age for introducing complementary food was five months. Iron intake was on average 7.4 mg. Iron deficiency (ID) was in 9.6% (n = 7) and iron deficiency anemia (IDA) in 4.1% (n = 3) of infants. The blood iron level was lower in 30% (n = 8) of infants fed with cow’s milk. For infants who obtained iron predominantly from non-animal products, serum ferritin (SF) was within normal range. SF was within the normal range for 93% (n = 26) of infants who did not consume legumes. Dietary habits of infants in Latvia partly correspond to the guidelines. 63% of infants did not consume enough iron from food and ID was observed in 9.6% of infants and IDA in 4.1%. A lower iron level in blood occurred in breastfed infants and in infants for whom cow’s milk was introduced at an early stage; a lower mean corpuscular volume level was observed in infants whose exclusive breast-feeding continued for at least the first four months; lower SF occurred in breastfed infants, in at least the first four months for exclusively breastfed infants, and in infants for whom whose legumes had been introduced in diet. A higher level of soluble transferrin receptors was observed in infants who were not first-born.

The approach of limiting nutritional intake frequency, but without a large reduction of the amount of calories consumed, the so-called intermittent fasting, has gained growing popularity. Intermittent fasting is an umbrella term for meal timing schedules that cycle between voluntary fasting (or vastly reduced calories intake) and non-fasting over a defined period. In our study, we compared two of the most popular intermittent fasting regimens — 16/8 time-restricted feeding and 5/2 alternate day fasting. A total of 16 healthy young women (under 30 years of age) participated in the study, eight in each intermittent fasting group, for six consecutive weeks. Among anthropometric parameters, height, weight, umbilical waist circumference, sagittal abdominal diameter, and skinfold thickness were measured and body mass index and relative body fat were calculated. Differences between the initial values and the values after the six-week intermittent fasting period were calculated and compared between the two groups. We found no statistically significant difference (p > 0.05) between 16/8 time-restricted feeding and 5/2 alternate day fasting regimens in differences over the six-week period for the tested parameter, including weight loss. As there were no significant differences for overall changes in parameter values in the six-week period between the two intermittent fasting regimens, we concluded that both were equally suitable for weight loss programmes.

Polyprenols are natural substances that are known for their role as cell membrane protectors from peroxidation. However, there is a lack of information about their effect on the performance of athletes. Therefore, we studied the effects of polyprenol on athlete performance. A total of 30 male floorball players participated in this study, 16 of whom were taking 30 mg polyprenol liposome caps and 14 of whom were not. All of the participants underwent VO₂max exhaustive incremental cycling testing, before and after the use of polyprenols. VO₂peak and other cardiorespiratory variables were measured to evaluate cardiorespiratory adaptation. For the polyprenol users (PU) the oxygen pulse (O₂/HR) increased by 0.9 ml/beat, while in the control group (C) decreased by 0.4 ml/beat from before to after the use of polyprenols (p < 0.05). The diastolic pressure (Pdia) decreased by 4 mmHg for the PU, while it increased by 10 mmHg in the C (p < 0.05). The stroke volume (SVc) in the PU increased by 2.9 ml, while that in the C decreased by 7.4 ml (p < 0.05). In conclusion, polyprenols improved oxygen consumption efficiency by increasing SVc and O₂/HR.

The aim of this study was to determine the effect of two types of packaging on the change in quality indicators of pasteurised liquid egg mass. Traditionally, the shelf-life of pasteurised liquid egg mass is up to 28 days. The increase in shelf-life would increase the exportation options of this product. The liquid egg mass was pasteurised on the equipment Ovobel AR56SH; the pasteurisation process continued for 60 minutes, reaching a maximum temperature from 65 °C to 68 °C (hold time: 360 seconds). This paper focuses on two main packaging materials: high-density polyethylene (HDPE) and Tetra Rex® Bio-based. Forty-two samples of each packaging material were used to study the contents. Changes in the quality of samples during storage were estimated by measuring the total bacterial count (CFU/g) from 200 at the start of shelf-life up to 30×10⁵ units (LVS ISO 4833-1:2014). Data in the test was explored with Anova: Single Factor statistical model and correlation method. Data that was obtained emphasises the importance of packaging type, which could provide stable quality of ready-to-use products for a duration of up to forty-five days.

Baltic sprats (Sprattus sprattus balticus) are a good source of protein, vitamins D₃, B₁₂, minerals, and unsaturated fats. In response to consumer demand, various types of fish products of stable quality are available all year round. Pre-treatment with brine containing acetic acid, salt (NaCl), and/or granulated CaCl₂ in various concentrations and proportions can be used to stabilise quality. The aim of the study was to evaluate the effect of various pre-treatment methods on smoked Baltic sprat sensory and technological parameters. Prior to smoking, fish was treated in a solution of additives in various proportions for 30 min. Untreated sprats were used as a control sample. The use of pre-treatment allowed reduction of the smoking losses; the combination of NaCl and acetic acid resulted in about 26% smoking loss. If no pre-treatment was applied, the drying losses after 24-hour storage were 1.6%, while using the solution of NaCl and CaCl₂ it decreased to 0.3%. Both the pre-treatment method and freezing affected fish pH. The pH of smoked fresh sprats was 6.73 and for smoked frozen sprats, it was 6.38. Sensory testing using the Just About Right (JAR) method demonstrated that the use of acetic acid made smoked fish texture firmer.

Nowadays available products for enteral nutrition are supplemented with synthetic ingredients. The effectiveness of these products is undeniable in the medical industry, but there is concern about bioavailability of synthetic vitamin and mineral compounds in comparison to naturally occurring ones. The aim of this study was to create plant-based formulations for enteral tube feed and to determine their bioactive compound and mineral compound concentration in comparison with the values recommended by the European regulations for special medical purpose food that is not meant to satisfy the nutritional requirements of infants. For this study, five enteral tube feed formulas were made from fruit, berry, and vegetable semi-finished products with added whey protein isolate, canola oil, cod liver oil, iodised salt, and ascorbic acid. The samples were thermally processed and concentration of vitamin C, total carotenes, total phenols and mineral compounds: P, K, Na, Ca, Mg, Fe, Mn, Zn, Cu and Se was determined. All samples showed < 20 mg·kg⁻¹ per sample of Se, and also concentration of Zn was under the (EU) 2016/128 requirements. However, concentration of Mg (345.2 to 420 mg·100 kcal⁻¹ of product) and K (29.2 to 39.2 mg·100 kcal⁻¹ of product) exceeded the maximum levels. Also, the concentration of vitamin C exceeded the maximum, by average two times per sample, as L-ascorbic acid was added in response to previous experiments showing unsatisfying levels.

Potatoes (Solanum tuberosum L.) are an important crop. They are a source of natural phenolic compounds with high biological activity. Stress factors may decrease phenolic concentration and increase concentration of the toxin glycoalkaloid as a result of plant self-protection against stress. The aim of the current study was to evaluate the effect of storage under light on the concentration of biologically active compounds in purple-fleshed potatoes. The purple-fleshed potato variety ‘Blue Congo’ was harvested from test fields of the Institute of Agricultural Resources and Economics in Latvia. Storage under light was performed in a climate chamber ICH110 (Memmert GmbH + Co. KG, Germany) with constant pre-set relative air humidity 85%, temperature +22 °C, and full-spectrum light (Eecoo, 1200 W, LED) intensity of 2000 lux and total time seven days. Total phenolic concentration, antioxidant activity and total glycoalkaloid concentration was measured using spectrophotometry, and moisture was determined according to standard LVS 272:2000. Storage under artificial light of purple-fleshed variety ‘Blue Congo’ potatoes caused decrease of total phenolic concentration and antioxidant activity, no change in moisture level, and increase of total glycoalkaloid concentration.

Tomatoes have been widely used in nutrition, as well as in nutritional medicine. Red tomatoes are used for the treatment of anaemia, they contain the antioxidant lycopene, and the high concentration of organic acids promotes digestion. Yellow tomatoes have valuable amounts of ß-carotene, the pigment that gives orange and yellow tomatoes their colour, and helps to neutralise free radicals that may damage cells. The size of brown tomatoes is smaller than an average tomato, but they are sweeter, due to higher concentration of fructose. Cherry tomatoes are among the smallest tomatoes commercially available, but they are known for being rich in carotenoids, lycopene and phenolic compounds. The aim of the study was to evaluate how the concentration of biologically active substances differs depending on the tomato growing season. The study examined four varieties of tomatoes (Bolzano F1 — yellow, Chocomate F1— brown, Encore F1 — red, Strabena F1— red cherry) grown in an industrial greenhouse “Mežvidi” (Latvia) using additional light. The concentration of biologically active substances (lycopene, ß-carotene, total phenolic compounds, and soluble solids) was determined in two vegetation periods — autumn (November) and spring (March). The obtained results showed that tomatoes harvested in autumn contained more biologically active substances than in spring, as many biological processes in plants occur more rapidly at the beginning rather than in the middle or at the end of the vegetation season. Therefore, the concentration of secondary metabolites in tomatoes is higher at the end of the season. In autumn, cherry tomatoes Strabena contained the highest amount of pigments, total phenols, and soluble solids, and therefore the taste index of this variety also was the highest. In spring, pigment concentration was significantly lower (on average by 20–30%), and phenols and soluble solids concentration (^oBrix) was not significantly lower — on average by 2–4%. Of the large-fruit tomatoes, at the beginning of vegetation season (autumn), the highest amounts of pigments were in red tomatoes (Encore) — lycopene concentration 4.63 ± 0.04 mg·100 g⁻¹; yellow tomatoes Bolzano were rich in phenolic compounds — 128.46 ± 3.25 GAE mg·100⁻¹, and brown tomatoes Chocomate had the highest soluble solids concentration — 4.48 ± 0.05 ^oBrix. In spring, the concentration of biologically active substances was lower on average by 10–15%, regardless of the colour and variety of the tomato.

In the production of fermented cabbage, cell juice of cabbage is released, which is highly saturated in biologically active compounds, but is considered as a by-product. The aim of this study was to evaluate the quality parameters of dehydrated fermented cabbage juice using maltodextrin as a coating agent at various concentrations. In this experiment, fermented cabbage juice was used — spray dried on a horizontal spray-dryer and maltodextrin, in different concentrations (0; 5; 10%). Physical (water activity, solubility, salt content, and moisture), chemical (total phenolic concentration, antiradical activity, and organic and titratable acid concentration) and microbiological (total plate count and lactic acid bacteria) analyses were carried out. The major acids identified were oxalic, quinic, lactic, and acetic acid. Total phenol concentration was influenced by the concentration of maltodextrin used with higher values in the samples with no coating agent. The total viability of microorganisms and lactic acid bacteria (8.9·10³ – 4.2·10⁴ colony forming units (CFU)·g⁻¹) did not reach the probiotic potential according to FAO and WHO. Salt concentration ranged from 8.9% to 14.3%, moisture content was 5.3 % to 7.03%, solubility in water — 81.74% to 82.8%. Horizontal spray drying with maltodextrin as a coating agent proved to be a suitable solution to obtain an innovative product — dehydrated fermented cabbage juice.

Freezing is one of the ways to preserve plant products, because it allows inhibiting natural degradation and transformation processes of the bioactive compounds. The aim of this study was to evaluate the effect of freezing on bioactive compounds of horseradish roots and their dynamics in long-term frozen storage. Horseradish roots were frozen at two different conditions (–18±2°C and –40 ± 2 °C) and further stored at –18 ± 2 °C for 12 months. Total phenolic content (TPC), total flavonoid content (TFC), total flavonol content (TFlC), total flavan-3-ol content (TF3C), total phenolic acid content (TPAC), and radical scavenging activity (RedPow, DPPHÿ, ABTSÿ⁺) were determined spectrophotometrically. Individual phenolic compounds were deremined by liquid chromatography. The dominant individual phenolic compounds were phenolic acids (gallic and sinapic) and flavonoids (kaempferol, luteolin, and rutin). Because of freezing, TPC, TFC, and DPPHÿ as well as RedPow increased in horseradish roots. During storage, the content of analysed bioactive compounds mainly decreased. After 12-month storage, it was not possible to say unambiguously which of the freezing methods turned out to be better in general.

One of the most important indicators of quality of vegetable oils is colour, which can be detected with colorimetric measurements. The determination of colour is traditionally done using colorimeters, spectrometers, tintometers, and other analytical equipment. As an alternative to replace the classical analytical methods, smartphone-based colorimetry using digital image analysis can be used. For colorimetric detection of colour in vegetable oils, a Huawei P30 lite smartphone and android application “Colour Picker” with an image matching algorithm RGB model was used. The image of sample and standard solutions was captured in a polyvinyl chloride box with light-emitting diode (LED) lamps. The aim of the study was to detect the colour of vegetable oils with smartphone-based image analysis. The detected colour of eleven vegetable oils (sea buckthorn, sunflower, rice, macadamia nut, hemp, corn, grape, linseed, rapeseed, olive, and milk thistle oils) was compared with standard solutions of iodine with a concentration range from 0 to 100 mg·100 ml⁻¹. The results show that smartphone-based colorimetry can be used for detection of the colour of vegetable oils and it is possible to compare the colour with standard solutions of iodine. The colour of vegetable oils was expressed as the colour number obtained from an iodine standard solution prepared in deionised water.

Currently, consumption of confectionery continues to grow, and there is a tendency to supplement snacks with ingredients that can be considered as functional products. The aim of this study was to evaluate the benefits of sprouted barley grains and their potential use in barley-fruit-vegetable snack production. Several samples of sweet bars with hulless barley variety ‘Kornelija’ flour and sprouted, crushed barley grain, dried fruit and vegetables were prepared. The chemical composition including the concentration of biologically active compounds (total concentration of phenols, flavonoids and tannins, as well as antioxidant activity) of untreated and sprouted grains was determined. The results showed that protein concentration of barley-fruit-vegetable bars varied from 8.65% to 10.85% and ß-glucans concentration varied from 0.77% to 2.19%. Their nutritional value varied from 1079.33 to 1430.41 kJ. Total fibre concentration of unsprouted, 24 h and 36 h sprouted grains was 26.30%, 25.80%, and 24.60%, respectively. Total phenol concentration of unsprouted barley grains was on average 273.14 mg·100 g⁻¹ and flavonoid concentration was 290.25 mg·100 g⁻¹, and for sprouted grains — 258.98 mg·100 g⁻¹ and 256.19 mg·100 g⁻¹, respectively. The evaluators preferred bars made from ground sprouted hulless barley grains ‘Kornelija’ — 7.4, according to the sensory analysis — hedonic scale.

Cereals are an important source of vitamins, minerals, dietary fibre, and various phytochemicals, such as plant lignans. Lignans are a group of phenolic compounds that are commonly found in plants as their secondary metabolites. Lignans, found also in foodstuffs such as grains and seeds, are biologically active antioxidants, which reduce the occurrence of diabetes and cardiovascular diseases and prevent the progression of breast and prostate cancer. The aim of the study was to determine concentrations of lignans in different barley and oat genotypes grown under organic and conventional farming practices. Samples were collected in 2013 und 2014. The concentration of lignans was determined by high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS/MS). The highest concentration of total lignans was found in oat grains: 507.1 ± 3.0 (509.2 in 2013 and 505.0 in 2014) µg·100⁻¹g. In barley grains, total lignin concentration was 425.2 ± 30.3 (403.8 in 2013 and 446.6 in 2014) µg·100⁻¹g were detected. Concentration of some lignans, like HO-Mata, Lari and Pino, was higher both in oat (450.0, 3323 and 1159.8 µg·kg⁻¹, respectively) and barley grain (334.3, 3297 and 334.4 µg·kg⁻¹, respectively). The lignan concentration in studied oat and barley samples did not differ significant depending on cultivation practice.

Moderate consumption of wine is associated with positive health effects. Red wine contains more polyphenolic compounds than white wine, so it is considered healthier. The aim of the study was to determine the concentration of bioactive compounds of red grape and berry wines available for purchase in Latvia. A selection of 15 red grape and berry wines purchased in Latvian supermarkets were analysed. The total phenol concentration was determined using the Folin-Ciocalteu spectrophotometric method with minor modifications. Total flavonoid concentration was determined using the colorimetric flavonoid determination method. Antiradical activity was determined using the DPPH (2,2-diphenyl-1-picrylhydraziyl) reagent and ABTS (2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radical cation determination method. The results show that the analysed red wine samples can be divided into five clusters according to the concentration of total phenols, flavonoids, and antiradical activity. Cluster 1 separately divided Latvian black chokeberry wine, with high total phenol concentration (TPC) and total flavonoid concentration (TFC), high antiradical activity via the DPPH method, and relatively low antiradical activity via ABTS method. Cluster 4 combined red wines with medium TPC, high TFC and high antiradical activity via both DPPH and ABTS methods, and included grape wines from different countries of origin. Cluster 5 combined red wines with high TPC, medium TFC, and medium antiradical activity via both DPPH and ABTS methods.

Ice cream is a popular dessert in Latvia. At present, however, as consumers are watching their calorie intake, ice cream is starting to lose its leading position due to rich fat content. Therefore, development of low-fat or non-fat ice cream can provide a good alternative for consumers. At the same time, reduced fat is a challenge to a producer because it strongly affects the texture and sensory properties of ice cream. The aim of the current study was to assess the physicochemical and rheological properties of whey-based non-fat ice cream, depending on the ingredients used in the formulation. In total, 11 ice cream formulations were developed and evaluated, with differing proportions of the main ingredients. Chemical composition, hardness (after6hof hardening and subsequent two-week storage), overrun and rheological properties were analysed. Higher amounts of pumpkin puree, sugar and whey concentrate decreased the hardness of ice cream, and increased the overrun. Thus, higher proportions of pumpkin puree and whey concentrate significantly influenced product formulation by stabilising and strengthening air cells. Both an increased proportion of pumpkin puree and gelatine increased complex viscosity. There was a positive correlation between carbohydrate content and ice cream hardness after two-week storage, as well as between protein content and complex viscosity.

During the roasting process, a cascade of chemical reactions occur, from which non-volatile compounds degrade and form new compounds with potential aroma attributes. Considering that the roasting process significantly influences the biologically active compound concentration and some unwanted compound formation, such as acrylamide, it is crucial to understand the roasting process from both positive and negative aspects. The aim of this study was to evaluate the chemical composition changes in different roast level coffee samples from Colombia. The moisture, pH, acrylamide, total phenolic, and flavonoid content, and the volatile compound profile were analysed for coffee samples roasted at three different roast levels (light, medium, dark). The results showed a decrease of total phenolic and flavonoid concentration with increased roast level. Acrylamide concentration reached the highest peak in the medium roasted and the lowest in dark roasted coffee. With increasing roast level, the volatile organic acid concentration decreased, while furan and phenol compound concentration increased in the dark roasted coffee. Dark roasted coffee had the lowest acrylamide and organic acid concentration, and the highest pH in brew, which would be more suitable for coffee consumers with a sensitive stomach.

Honey can easily be adulterated with various cheaper sweeteners for higher commercial profits. Commonly used adulterants include high fructose maize syrup and refined cane sugar, which origin is C₄ plants. Isotope ratio mass spectrometry (IRMS) can be used to determine the adulteration of honey with C₄ plants. A significant δ¹³C value difference between honey and its protein provide valuable information of honey authenticity. The IRMS analysis of honey and its proteins and ultra high performance liquid chromatography – evoparative light scattering detection analysis for adulterated honey were performed to assess honey authenticity and origin. Principal component analysis of the obtained IRMS data was performed in order to determine discrimination between groups and for visualisation of observations. The results showed that isotope ratio values in combination with principal component analysis could be useful for determination of adulterant and discrimination of honey of different geographical origins. The chromatography results show ascending increase of the deliberately added sucrose, but do not fully recover the expected value.

Honey contains several phenolic compounds and is a natural source of antioxidants. The use of honey is limited in the food industry, because of its high viscosity and tendency to spontaneously crystallise. Powdered honey could be an innovative alternative and would expand the application of honey in the industry. The aim of the study was to determine changes in the concentrations of individual phenolic compounds during spray drying of honey by the high-performance liquid chromatography method. The phenolic compounds in both samples were detected by a Shimadzu LC-20 Prominence liquid chromatograph using a DAD detector. Ten phenolic compounds in the liquid honey were detected. The concentration of identified phenolic compounds ranged from 1 to 190 µg·100 g⁻¹ dry matter. The obtained results of the spray-dried honey sample showed that there were decrease in the concentration of polyphenols. Phenolic compounds such as syringic acid and ferulic acid were not detected in the spray-dried honey sample.