Radka Vlaseva's research while affiliated with University Of Food Technology - Plovdiv and other places
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Publications (46)
The aim of the current study was to improve the nutritional value, rheological quality and sensory characteristics of yoghurt prepared with high-esterified citrus and celery pectins. Comparative studies of physicochemical characteristics of yoghurt with incorporated pectin isolated from celery (Apium graveolens var. rapaceum D. C.) tubers and comme...
Introduction. This research aims at determining the effect of canola oil and natural antioxidant of basil on chemical and sensory properties of fresh cheese.
Materials and methods. A fresh spreadable cheese was prepared by the use of fresh whole milk, canola oil and natural antioxidant of basil. The prepared cheese was analysed on fatty acid profil...
The antimicrobial activity of polyphenol-enriched extracts from industrial plant by-products (strawberry and bilberry press residues and distilled rose petals) against probiotic lactic acid bacteria (Lactobacillus delbrueckii subsp. bulgaricus S10 and S19; Lactobacillus rhamnosus YW and S25; Lactobacillus gasseri S20; Streptococcus thermophilus S13...
A lactic acid beverage fortified with ground goji berries has been developed. The sequence of technological operations, the chemical, microbiological, organoleptic profile and antioxidant activity of the product during cold storage have been established. No statistically significant differences (ρ ≤ 0.5) characterizing the rate of the lactic acid p...
New approach of alginate encapsulation of polyphenolic rich extract from three wild edible forest fruits Cornelian cherry, chokeberry and blackberry was introduced. The aim of the current study was to design new dairy desserts with antioxidant properties by encapsulation and direct incorporation of berries juices The microencapsulation of berries e...
The inhibitory and probiotic effect of polyphenol-enriched extracts from industrial plant by-products (strawberry and bilberry press residues and distilled rose petals) against probiotic lactic acid bacteria (Lactobacillus delbrueckii subsp.bulgaricus – S10 and S19; Lactobacillus rhamnosus – YW and S25; Lactobacillus gasseri – S20; Streptococcus th...
The inhibitory and probiotic effect of polyphenol-enriched extracts from industrial plant by-products (strawberry and bilberry press residues and distilled rose petals) against probiotic lactic acid bacteria (Lactobacillus delbrueckii subsp.bulgaricus – S10 and S19; Lactobacillus rhamnosus – YW and S25; Lactobacillus gasseri – S20; Streptococcus th...
The possibilities of using microbial rennet as an alternative coagulant during production of Bulgarian white brined cheese were investigated. The changes in the chemical properties, proteolysis and free amino acids (FAA) content of Bulgarian white brined cheese made from calf rennet (sample A) and microbial rennet (sample B) were studied during rip...
Polyphenol-enriched extracts from industrial plant by-products (apple, strawberry and bilberry press residues and
distilled rose petals) were obtained by adsorption technology. In addition to the contents of total polyphenols and
total monomeric anthocyanins, the total antioxidant capacity was evaluated using DPPH- and FRAP-assay. The
extracts from...
Encapsulation is a process of incorporation of bioactive substances in a specific matrix. It results in increasing and/or maintaining of the biological agent concentration in the food matrix or the fermentation system. The encapsulation process is influenced by various factors. The aim of the present work was to investigate the influence of alginat...
It is well-known that olive oil consumption is associated with a number of health benefits to humans due to its fatty acid
composition. Because of these characteristics, olive oil can be suitably included in dairy products in order to improve their fatty
acid composition. The present study investigated the possibilities of incorporating olive oil i...
The possibilities of using low-esterified amidated pectin isolated from Bulgarian plant cultures have been studied. The comparison
between pectin extracted from celery and commercial low-esterified amidated pectin showed that celery pectin can be used successfully
for preparation of functional fermented dairy products enriched with soluble dietary...
The development of new food products enriched with biologically active components is a topical issue for modern food science and practice. Many of these substances are unstable when being incorporated into the food matrix, which demands a study on the possibilities to stabilize them before use. Encapsulation of biologically active substances is a m...
Lactic acid products with enriched composition are developed by adding linseed and sesame seeds, oat
flakes, honey and essential oil of caraway (Carum carvi L.). The effect of the additives on the process of acid formation, syneresis, and the development of lactic acid bacteria has been studied. It was found that they have a good effect on the lact...
Changes in the physicochemical and fatty acid composition in samples of white brined cheese from cow and buffalo milk were examined with a focus on their dynamics during ripening.Significant differences in the physicochemical composition of the samples tested were found, owing to the specific chemical composition of the raw materials.The chromatogr...
There are dairy products that were developed with an enriched composition through the addition of lim-seeds, sesameseeds, out flakes, honey, and essential oil of basil (Ocimum basilicum L.). The effect of the additives on the process of the acidifying, syneresis, and the development of lactic acid bacteria was researched. It was found that they are...
The chemical composition of extract from the Bulgarian essential oil bearing plants from Lamiaceae family-oregano (Origanum heracleoticum L.) by extraction with C 2 H 2 F 4 (1,1,1,2-tetrafluorethane) was analyzed using GC and GC/MS. The main compounds (concentration higher than 3 %) of extract was as follows: carvacrol (70.05 %), p-cymene (11.83 %)...
Kaschkaval cheese from cow's milk by two methods of heat treatment: conventional heat treatment of cow's milk (62°-67 °C) followed by hot brining of the cheddared curd in 14% solution of NaCl at the temperature of 72°-74 °C; microwave heat treatment of milk (f=2450MHz, p=800W, t°=62°-67 °C) followed by direct microwave treatment of the cheddared cu...
The possibility of using of the essential oil of caraway (Carum carvi L.) in dairy products has been studied. The composition, antimicrobial properties and its effect on the microorganisms of starter cultures for dairy products has been studied. It was found that it exhibits antimicrobial activity, but does not inhibit the development of the lactic...
The possibilities of preparing stable food emulsions by replacing the milk fat with corn oil in various amounts were studied. For emulsification of corn oil in the milk were used emulsifiers – glycerolmonostearate, soy lecithin and sunflower lecithin, in concentrations 1g.dm-3. It has been found that the emulsions with lycerolmonostearate by concen...
The production of functional lactic acid dairy products constantly increases nowadays. They are usually used to enrich with soluble dietary fibers that enhance their functional characteristics. The aim of the current research was to investigate the lactic acid dairy products enriched with inulin-type fructans with different degree of polymerization...
Encapsulation of biologically active substances and their addition in various foods represent great possibilities to obtain products with increased biological value and potential health effects. Encapsulation of chokeberry juice, rich in polyphenolic compounds and anthocyanins, beetroot extract containing betalain in alginate- inulin beads were use...
Lactic acid fermented dairy products are characterized
with certain dietary, therapeutic and prophylactic properties. In
order to increase their biological value are explored the possibilities
to use fructans with different degree of polymerization (DP) fructooligosaccharides
(DP = 2-7) and inulin (DP = 22 which are
fractionated by Jerusalem artich...
The possibilities for use of olive oil and basil’s extract in the production of fresh cheese
were investigated and investigation of fatty acid composition of olive oil and the obtained cheese was carried
out. It was established that the olive oil is characterized by a high content of unsaturated fatty acids, and high
oxidative stability. The obtain...
In the present work was developed fermented milk product with natural sweetener. It was established the
appropriate minimum and maximum dose of stevia added to the milk. The physicochemical and microbiological
profile of the end product was determined. It was established that the addition of stevia did not influenced the
fermenting process, pH valu...
The effect of heat treatment on the fatty acid and sensory profile of the mixtures obtained from milk and corn oil has been studied. The type and the quantity of fatty acids, in emulsion containing corn oil and in control sample, present no considerable changes depending on the regime of heat treatment (82°C/5min and 88°C/5min). The sensory profile...
The possibility of using of the essential oil of basil (Ocimum basilicum.) in dairy products has been studied. The composition, antimicrobial properties and its effect on the microorganisms of starter cultures for dairy products has been studied. It was found that it exhibits high antimicrobial activity, but does not inhibit the development of the...
he dynamics of acid formation after heat treatment of cow's milk by two methods: microwave and conventional processing (classical) treatment was analysed. On the basis of the results of the accumulation of lactic acid can be sued for the destruction of a large part of microorganisms, present in milk. Microbiological testing is performed to confirm...
The different groups of factors that affect the cheese yield and quality characteristics of the different types of cheese were analyzed. Knowing these factors provides many possibilities for modulation of the technological behavior of the raw material and optimizing processes for the production of cheese. This improves the economic performance of t...
he possibility of using of the essential oil of dill (Anethum graveolens) in dairy products has been studied. The composition, antimicrobial properties and the effect of the essential oil of dill on the microorganisms of starter cultures for dairy products has been studied. Materials and methods. The chemical composition of the oil is determined ch...
The possibility of using of the essential oil of basil (Ocimum basilicum.) in dairy products
has been studied. The composition, antimicrobial properties and its effect on the microorganisms of starter
cultures for dairy products has been studied. It was found that it exhibits high antimicrobial activity, but does
not inhibit the development of the...
The possibilities for use of walnut oil and cardamom in the production of fresh cheese with spreadable consistency were studied. It was established that the walnut oil is characterized by a high content of essential ω-fatty acids. The results, obtained for the oxidative stability index of walnut oil, require the use of antioxidant cardamom. The fin...
Исследованы эффекты режимов пастеризации и количества сычужного фермента на процессе сычужно-кислотной коагуляции для получения свежего высокожирного сыра с добавлением кукурузного масла. Разработаны математические модели о влияние температурных режимов 82–88С0/5 min и количестве сычужного фермента l-5ml/100 l по показателям жирности и сухого вещес...
Abstract
Ultrasonic fractional extraction of fructooligosaccharides and inulin from Jerusalem artichoke tubers has been carried out. The following conditions as the type of the used solvent- n-propanol, 95% (v/v) ethanol and distilled water and the duration of the extraction process have been varied. The contents of sugars and fructans in the obtai...
A rapid and sensitive spectrophotometric method for the quantitative determination of inulin and fructooligosacharides in lactic acid fermented dairy products has been developed. The method was based on the familiar Seliwanoff reaction for detection of ketoses with resorcinol in hydrochloric acid media. The standard curve was constructed by using f...
Abstract: The influence of harvest time on fructan (fructooligosaccharides and inulin) content of different varieties of Helianthus tuberosus have been investigated in this study. The determination of quantity of inulin in the tubers harvested during three years period from 2010 until 2012 was done. The extraction of fructooligosacharides was carri...
The possibilities for application of crystalline maltitol
as sugar substitute in sweetened yogurt drinks have
been studied. It has been found that yogurt drinks cont
aining 6% crystalline maltitol have similar quantities of
sugars like in non sweetened yogurt drink. Sugaring increased the energy value of the product by 30%, while
the product pr...
in white brined cheese: It was obtained white brined cheese with added fruits
and essential oil of caraway. It was found that the supplements have a good effect on the process of acid
formation, on the development of the lactic acid bacteria and on the main organoleptic indicators.
It is known that dietary fiber have a pronounced positive effect on health of human beings. Their positive impact is mainly associated with the function of gastro - intestinal tract - stimulate peristalsis, adsorption of various toxic substances, including salts of some heavy metals. Dairy products are among the most - widely consumed by all age gr...
In recent years, scientific interest in functional foods, which are an integral part of a healthy diet, had intensified in areas related to the enrichment of food products, including milk with omega-3 and omega-6 fatty acids.
The biological value of vegetable oils related to their content in omega-3 and omega-6 fatty acids reveals opportunities for...
Citations
... The rising demand for healthy foods and eco-friendly bio-products has an immediate effect on the food market [8,9]. New types of products are being developed that are enriched with individual components and multifunctional additives [10,11]. ...
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... These results showed that the canola oil has a high unsaturated fatty acid content of about 93.65 g × 100 g −1 of the total content and a very good ratio of omega-6/omega-3 (2/1). The results on fatty acid composition were similar to those obtained by 39 . This index confirmed the health characteristics of canola oil and distinguished it as a vegetable oil with a highquality fatty acid profile 4 . ...
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... The total polyphenol (TPP) content was determined by the method of Singleton and Rossi, [15], modified according to the specific conditions of the analysis as described by Dimitrova et al., [16]. The results were expressed as mg gallic acid equivalents (GAE) per 100 mL of yoghurt. ...
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... Creating functional goods using probiotics and polyphenol extracts might be a promising area for study in the food sector. 15 This study aims to compare the antibacterial effect of a newly formulated Citrullus lanatus based dental varnish against commercially available fluoride and chlorhexidine dental varnishes. ...
... At the control (S0) the titratable acidity for the same time was 82 oT, the difference being negligible. These results correlate with the results of Balabanova T., et al. [1] and Bueno L., et al. [5]. The slight change in the active acidity is explained by the buffer capacity of the milk. ...
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... However, adding different ingredients to the basic formulation of dairy desserts could also lead to positive changes in the rheological and textural properties of the products (Zarzycki et al., 2019). The effects of the different ingredients used in dairy dessert has been the subject of several studies (Granato et al., 2012;Staffolo et al., 2017;Almeida Neta et al., 2018;Innova et al., 2018). ...
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... pH values after 2 and 8 week periods. Balabanova et al. (2017) researched the same kind of white cheese from Bulgarian and shaped curd was put into a solution containing 22% NaCl (w/v) for 12-15 hr. After the prebrining period, the cheese was packaged in plastic cups (1 kg) containing brine 8% NaCl (w/v), and the results of the study it was found similar levels of dry matter and protein contents; 40%-46% (w/w), 14.3%-15.3% ...
... Few research studies have already been carried out on the microencapsulation of olive oil in the literature regarding how loaded microcapsules behave in terms of stability when incorporated in real food matrices. Poirieux et al. (2017) studied the encapsulation of olive oil in alginate and reported the preparation of yogurt and spread cheese with the obtained capsules. Silva et al. (2013) encapsulated olive oil and lemon salad dressing by freeze-drying process and reported that the encapsulation by freeze-drying increases the stability of this food by decreased activity of water, contributing to the reduction of weight and density of the product and reducing costs in transportation and storage. ...
Reference: Microencapsulation of olive oil: A review
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... Likewise, Moro et al. (2015) reported that rosemary EO did not affect growth of LAB in fortified cheese but inhibited Clostridium spp. However, Kostova et al. (2014) found that Lactobacillus species and S. thermophilus with Lactococcus lactis were inhibited by a 0.05% concentration of dill EO and killed by a 0.5% concentration. Çakmakçi et al. (2014) reported that black cumin EO decreased LAB counts in butter during storage. ...
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... Fermentation with LAB generally increases the organic acid mass fraction and antioxidant activity of the fermentable substrate (Bustos et al., 2017). The essential oil of basil is characterized by a high degree of antimicrobial activity but it does not inhibit the development of LAB in dairy starter cultures (Kostova et al., 2014). The LAB count in fermented basil ranged from 7.02 ± 0 0.08 to 7.47 ± 0.06 log 10 cfu/g (fermented with LUHS135 and LUHS100, respectively), and in all cases was higher than the LAB count in nonfermented basil (3.02 ± 0.07 log 10 cfu/g). ...
