Most food emulsions are characterized by high fat content and the development of reduced-fat food... more Most food emulsions are characterized by high fat content and the development of reduced-fat food emulsions with the same physicochemical, rheological and organoleptic properties as the full-fat emulsions has been a considerable challenge. Reduced-fat food emulsions with modified cassava starches were prepared and the dispersion characteristics were analyzed by their microscope digital images. The results showed that the control sample had colloidal particles with the largest average volume and average surface. The modified cassava starches were used to making better dispersion characteristics of reduced-fat emulsions. From the results for the median diameter (Md) the highest values were obtained for the emulsion with 12 % cassava maltodextrin (CM), followed by the sample with 6% CM. Practical applications All studied emulsions show properties that may be used by the development of food emulsions with reduced fat content. The addition of modified cassava in reduced-fat emulsions imp...
2020 7th International Conference on Energy Efficiency and Agricultural Engineering (EE&AE), Nov 12, 2020
In this study the model system between strawberry anthocyanins and chlorogenic acid was investiga... more In this study the model system between strawberry anthocyanins and chlorogenic acid was investigated. Pigment:copigment system was observed at different concentration of copigment and in different temperatures. The absorption was determined at heating system from 20 to 50 °C and following cooling the same system from 50 to 20 °C. After this observations was conclude that the pigment:copigment complex destroy at 50 °C and restore again after cooling at 30 °C.
In this study the model systems between strawberry anthocyanins as pigment and rose polyphenols a... more In this study the model systems between strawberry anthocyanins as pigment and rose polyphenols as copigment was investigated. The solutions were prepared from 1:2 to 1:10 pigment:copigment. The addition of increasing concentrations of rose petal polyphenols resulted in a gradual increase of hyperchromic effect. The absorption was determined at heating system from 20 to 50 oC and following cooling the same system from 50 to 20 oC. All calculated thermodynamic parameters were negative. The copigmentation reaction was determined as spontaneous, exothermic and thermally reversible.
2020 7th International Conference on Energy Efficiency and Agricultural Engineering (EE&AE), 2020
In this study the model system between strawberry anthocyanins and chlorogenic acid was investiga... more In this study the model system between strawberry anthocyanins and chlorogenic acid was investigated. Pigment:copigment system was observed at different concentration of copigment and in different temperatures. The absorption was determined at heating system from 20 to 50 °C and following cooling the same system from 50 to 20 °C. After this observations was conclude that the pigment:copigment complex destroy at 50 °C and restore again after cooling at 30 °C.
The emulsion stability of different pumpkin O/W emulsions was investigated. Preparation of emulsi... more The emulsion stability of different pumpkin O/W emulsions was investigated. Preparation of emulsions were performed with oil phase between 10 and 40 percent, water and soybean protein isolate. To determine emulsion properties different methods were used. Density, viscosity, centrifugation tests and spectroscopic measurements were performed for their investigations. The emulsions were stored for two weeks to determine their kinetic. Influence of the oil phase was presented and connected with the stability of them.
Interactions between strawberry anthocyanins as pigment and caffeic acid as copigment were studie... more Interactions between strawberry anthocyanins as pigment and caffeic acid as copigment were studied. Investigations were done in different temperatures from 20 o C to 50 o C at heating system and cooling the same system at 50 to 20 o C. The system was investigated with high concentration of caffeic acid from 1:20 to 1:100 molar ratio. The thermodynamic parameters ΔG, ΔH and ΔSof the system were calculated as function of temperature at heating and at cooling. Obtained results confirmed that the interaction between pigment:copigment complex was destroyed at heating to 50 o C"and with following cooling to 20 o C was not seen reversibility of the copigmentation process. Practical applications The copigmentation process connected with the color stability. Investigation of the system applies to known and protected color in different temperatures.
New molybdenum-containing complexes based on 3,4-dihydroxy-3-ciclobutene-1,2-dione"(squaric ... more New molybdenum-containing complexes based on 3,4-dihydroxy-3-ciclobutene-1,2-dione"(squaric acid") and some organic amines have been sunthesized. They characterized by infrared (IR) spectroscopy, thermogravimetric (TGA) and elemental analyses.The resulting molybdenum complexes were introduced experimentally as catalysts in the epoxidation of cyclohexene. The complexes showed hight activities and selectivities, comparable to those of the commercially available molybdenyl acetylacetonate(MoO 2 (acac) 2).
The effect of temperature on the stability of anthocyanin extract from strawberry as pigment and ... more The effect of temperature on the stability of anthocyanin extract from strawberry as pigment and chlorogenic acid as copigment was evaluated. Different temperatures and copigment concentrations were used for the investigation pigment:copigment interaction. Equilibrium constant of copigmentation process was determined. Thermodynamic parameters ΔG, ΔH, ΔS and kinetic parameters Ea and z – factor were calculated. At high temperatures, around 50 C destruction was observed and after that at 20 C, restoration of the complex was observed again according the calculations. This is conformation for reversibility of copigmentation process.
IOP Conference Series: Materials Science and Engineering, 2021
The properties and efficiency of O/W emulsions were investigated. Influence by oil phase in the e... more The properties and efficiency of O/W emulsions were investigated. Influence by oil phase in the emulsification processes was determined. After centrifugation measurements in emulsions with high percent oil four phases were observed. pH values in all emulsions was measured and found from 5.8 to 6.3 in connection with application of foods. During the storage period of fourteen days the spectroscopic measurements were perform in continuous phase and middle radius of particle sizes were calculated.
Black chokeberry (Aronia melanocarpa) fruits are among the richest sources of polyphenols and ant... more Black chokeberry (Aronia melanocarpa) fruits are among the richest sources of polyphenols and anthocyanins in plant kingdom and suitable raw material for production of functional foods. The popularity of chokeberries is not only due to their nutritional value but also to the constantly emerging evidence for their health-promoting effects. The current study presents detailed information about the content and composition of sugars, organic acids, and polyphenols in 23 aronia samples grown under the climatic conditions of Bulgaria, in 2016 and 2017. Sorbitol was found to be the main carbohydrate of fresh aronia fruits. Its content was in the range 6.5–13 g/100 g fresh weight (FW), representing 61%–68% of low-molecular-weight carbohydrates. Organic acids were represented by substantial amounts of quinic acid (average content 404.4 mg/100 g FW), malic acid (328.1 mg/100 g FW), and ascorbic acid (65.2 mg/100 g FW). Shikimic acid, citric acid, oxalic acid, and succinic acid were found as m...
Most food emulsions are characterized by high fat content and the development of reduced-fat food... more Most food emulsions are characterized by high fat content and the development of reduced-fat food emulsions with the same physicochemical, rheological and organoleptic properties as the full-fat emulsions has been a considerable challenge. Reduced-fat food emulsions with modified cassava starches were prepared and the dispersion characteristics were analyzed by their microscope digital images. The results showed that the control sample had colloidal particles with the largest average volume and average surface. The modified cassava starches were used to making better dispersion characteristics of reduced-fat emulsions. From the results for the median diameter (Md) the highest values were obtained for the emulsion with 12 % cassava maltodextrin (CM), followed by the sample with 6% CM. Practical applications All studied emulsions show properties that may be used by the development of food emulsions with reduced fat content. The addition of modified cassava in reduced-fat emulsions imp...
2020 7th International Conference on Energy Efficiency and Agricultural Engineering (EE&AE), Nov 12, 2020
In this study the model system between strawberry anthocyanins and chlorogenic acid was investiga... more In this study the model system between strawberry anthocyanins and chlorogenic acid was investigated. Pigment:copigment system was observed at different concentration of copigment and in different temperatures. The absorption was determined at heating system from 20 to 50 °C and following cooling the same system from 50 to 20 °C. After this observations was conclude that the pigment:copigment complex destroy at 50 °C and restore again after cooling at 30 °C.
In this study the model systems between strawberry anthocyanins as pigment and rose polyphenols a... more In this study the model systems between strawberry anthocyanins as pigment and rose polyphenols as copigment was investigated. The solutions were prepared from 1:2 to 1:10 pigment:copigment. The addition of increasing concentrations of rose petal polyphenols resulted in a gradual increase of hyperchromic effect. The absorption was determined at heating system from 20 to 50 oC and following cooling the same system from 50 to 20 oC. All calculated thermodynamic parameters were negative. The copigmentation reaction was determined as spontaneous, exothermic and thermally reversible.
2020 7th International Conference on Energy Efficiency and Agricultural Engineering (EE&AE), 2020
In this study the model system between strawberry anthocyanins and chlorogenic acid was investiga... more In this study the model system between strawberry anthocyanins and chlorogenic acid was investigated. Pigment:copigment system was observed at different concentration of copigment and in different temperatures. The absorption was determined at heating system from 20 to 50 °C and following cooling the same system from 50 to 20 °C. After this observations was conclude that the pigment:copigment complex destroy at 50 °C and restore again after cooling at 30 °C.
The emulsion stability of different pumpkin O/W emulsions was investigated. Preparation of emulsi... more The emulsion stability of different pumpkin O/W emulsions was investigated. Preparation of emulsions were performed with oil phase between 10 and 40 percent, water and soybean protein isolate. To determine emulsion properties different methods were used. Density, viscosity, centrifugation tests and spectroscopic measurements were performed for their investigations. The emulsions were stored for two weeks to determine their kinetic. Influence of the oil phase was presented and connected with the stability of them.
Interactions between strawberry anthocyanins as pigment and caffeic acid as copigment were studie... more Interactions between strawberry anthocyanins as pigment and caffeic acid as copigment were studied. Investigations were done in different temperatures from 20 o C to 50 o C at heating system and cooling the same system at 50 to 20 o C. The system was investigated with high concentration of caffeic acid from 1:20 to 1:100 molar ratio. The thermodynamic parameters ΔG, ΔH and ΔSof the system were calculated as function of temperature at heating and at cooling. Obtained results confirmed that the interaction between pigment:copigment complex was destroyed at heating to 50 o C"and with following cooling to 20 o C was not seen reversibility of the copigmentation process. Practical applications The copigmentation process connected with the color stability. Investigation of the system applies to known and protected color in different temperatures.
New molybdenum-containing complexes based on 3,4-dihydroxy-3-ciclobutene-1,2-dione"(squaric ... more New molybdenum-containing complexes based on 3,4-dihydroxy-3-ciclobutene-1,2-dione"(squaric acid") and some organic amines have been sunthesized. They characterized by infrared (IR) spectroscopy, thermogravimetric (TGA) and elemental analyses.The resulting molybdenum complexes were introduced experimentally as catalysts in the epoxidation of cyclohexene. The complexes showed hight activities and selectivities, comparable to those of the commercially available molybdenyl acetylacetonate(MoO 2 (acac) 2).
The effect of temperature on the stability of anthocyanin extract from strawberry as pigment and ... more The effect of temperature on the stability of anthocyanin extract from strawberry as pigment and chlorogenic acid as copigment was evaluated. Different temperatures and copigment concentrations were used for the investigation pigment:copigment interaction. Equilibrium constant of copigmentation process was determined. Thermodynamic parameters ΔG, ΔH, ΔS and kinetic parameters Ea and z – factor were calculated. At high temperatures, around 50 C destruction was observed and after that at 20 C, restoration of the complex was observed again according the calculations. This is conformation for reversibility of copigmentation process.
IOP Conference Series: Materials Science and Engineering, 2021
The properties and efficiency of O/W emulsions were investigated. Influence by oil phase in the e... more The properties and efficiency of O/W emulsions were investigated. Influence by oil phase in the emulsification processes was determined. After centrifugation measurements in emulsions with high percent oil four phases were observed. pH values in all emulsions was measured and found from 5.8 to 6.3 in connection with application of foods. During the storage period of fourteen days the spectroscopic measurements were perform in continuous phase and middle radius of particle sizes were calculated.
Black chokeberry (Aronia melanocarpa) fruits are among the richest sources of polyphenols and ant... more Black chokeberry (Aronia melanocarpa) fruits are among the richest sources of polyphenols and anthocyanins in plant kingdom and suitable raw material for production of functional foods. The popularity of chokeberries is not only due to their nutritional value but also to the constantly emerging evidence for their health-promoting effects. The current study presents detailed information about the content and composition of sugars, organic acids, and polyphenols in 23 aronia samples grown under the climatic conditions of Bulgaria, in 2016 and 2017. Sorbitol was found to be the main carbohydrate of fresh aronia fruits. Its content was in the range 6.5–13 g/100 g fresh weight (FW), representing 61%–68% of low-molecular-weight carbohydrates. Organic acids were represented by substantial amounts of quinic acid (average content 404.4 mg/100 g FW), malic acid (328.1 mg/100 g FW), and ascorbic acid (65.2 mg/100 g FW). Shikimic acid, citric acid, oxalic acid, and succinic acid were found as m...
Uploads
Papers