11th Baltic Conference on Food Science and Technology

209 Pages·2017·19.12 MB·English

ISSN 2255-9817
Latvia University of Agriculture
Faculty of Food Technology
11th Baltic Conference on
Food Science and Technology
“Food science and technology
in a changing world”
Conference Proceedings
April 27–28, 2017
Jelgava, Latvia
1
FOODBALT 2017
FOODBALT 2017
11th Baltic Conference on Food Science and Technology “Food science and technology in a
changing world” FOODBALT 2017 Conference Proceedings. Jelgava, LLU, 209 pages
ISSN 2255-9817 DOI:10.22616/foodbalt.2017

Conference Organizers
Conference Chair Inga Ciprovica, Latvia University of Agriculture, LV

Editorial Board
Evita Straumite, Latvia University of Agriculture, LV
Tatjana Kince, Latvia University of Agriculture, LV
Viktor Nedovic, University of Belgrade, RS
Joerg Hampshire, Fulda University of Applied Sciences, DE
Grazina Juodekiene, University of Technology, LT
Daina Karklina, Latvia University of Agriculture, LV
Ruta Galoburda, Latvia University of Agriculture, LV
Raquela Guine, Polytechnic Institute of Viseu, POR
Aleksandr Shleikin, Saint-Peterburg National Research University of Information Technologies,
Mechanics and Optics, RUS
Ievina Sturite, Norwegian Institute of Bioeconomy Research, NOR
Thierry Talou, National Polytechnic Institute of Toulouse, FR
Rimantas Venskutonis, Kaunas University of Technology, LT
Raivo Vokk, Tallinn University of Technology, EE
Erkan Yalcin, Abant Izzet Baysal University, TR

Organising Committee
Zanda Kruma, Latvia University of Agriculture, LV
Dace Klava, Latvia University of Agriculture, LV
Sandra Muizniece-Brasava, Latvia University of Agriculture, LV
Martins Sabovics, Latvia University of Agriculture, LV

Editor-in-chief and responsible compiler of Conference Proceedings –
leader researcher Evita Straumite
professor Ruta Galoburda

© LLU, Faculty of Food Technology, 2017
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FOODBALT 2017

Dear participants,

th
I am proud and honoured that 11 Baltic Conference on Food Science and Technology „Food
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Science and Technology in a changing world” (FOODBALT 2017) takes place from 27 to 28
April, 2017 in the Latvia University of Agriculture. The conference aim is to bring together leading
food scientists and new researchers, as well as doctoral students from European countries to
advance food science globally.
The conference plans to attract more than 110 delegates from 10 countries. The conference
programme covers 4 key lectures and 36 oral presentations over 7 sessions. Additionally a total of
71 posters will be presented. The conference Organising Committee had received 42 full paper
(3 – Reviews, 36 – Original Papers and 3 – Short Communications) submissions from 6 countries.
A peer review process was enforced with the contribution of experts and researchers from
Conference Scientific Committee and Latvia University of Agriculture, all of them internationally
recognized in one of the conference topic areas.
On behalf of the Organising Committee I welcome you at FOODBALT 2017 conference and hope
that conference will provide a venue for scientific discussion and exchange of the information, for
the development of common ideas and the initiation of international cooperation among young
researchers, doctoral students and established experts in the area of Food Science.

Inga Ciprovica
The chair of the 11th Baltic conference of Food Science and Technology

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CONTENTS
Reviews
Reinis Zarins, Zanda Kruma GLYCOALKALOIDS IN POTATOES: A REVIEW………. 7
Friedrich-Karl Lücke MICROBIOLOGICAL SAFETY OF ORGANIC AND
CONVENTIONAL FOODS……………………………………………………………………. 12
Sanita Sazonova, Ruta Galoburda, Ilze Gramatina APPLICATION OF HIGH-PRESSURE
PROCESSING FOR SAFETY AND SHELF-LIFE QUALITY OF MEAT – A REVIEW…….. 17
Original Papers
Aleksandr Shleikin, Nadezhda Zhilinskaia, Natalia Skvortsova MORPHOMETRIC AND
BIOCHEMICAL ANALYSIS OF YEAST CELLS UNDER LOW TEMPERATURE
STORAGE…………………………………………………………………………………….. 23
Kristine Zolnere, Janis Liepins, Inga Ciprovica THE IMPACT OF CALCIUM IONS ON
COMMERCIALLY AVAILABLE β-GALACTOSIDASE……………………………………. 27
Kristina Antonenko, Viesturs Kreicbergs, Ingmars Cinkmanis INFLUENCE OF
SELENIUM, COPPER AND ZINC ON PHENOLIC COMPOUNDS IN RYE MALT……… 31
Ingrida Augspole, Mara Duma, Baiba Ozola, Ingmars Cinkmanis PHENOLIC PROFILE
OF FRESH AND FROZEN NETTLE, GOUTWEED, DANDELION AND CHICKWEED
LEAVES……………………………………………………………………………………… 36
Ana Salevic, Ana Kaluševic, Steva Levic, Branko Bugarski, Viktor Nedovic EFFECT OF
EXTRACTION CONDITIONS ON PHENOLIC COMPOUNDS FROM BLACKBERRY
LEAVES EXTRACTS…………………………………………………………………………. 40
Lolita Tomsone, Zanda Kruma INFLUENCE OF HARVEST TIME ON THE PHENOLIC
CONTENT OF HORSERADISH LEAVES……………………………………………………. 45
Rita Riekstina-Dolge, Zanda Kruma COMPARISON OF VOLATILE AND PHENOLIC
COMPOSITION OF COMMERCIAL AND EXPERIMENTAL CIDERS…………………… 51
Ilze Beitane, Gita Krumina-Zemture DIETARY MICRONUTRIENT CONTENT IN PEA
(PISUM SATIVUM L.) AND BUCKWHEAT (FAGOPYRUM ESCULENTUM M.) FLOUR…. 56
Ivo Lidums, Daina Karklina, Asnate Kirse, Martins Sabovics NUTRITIONAL VALUE,
VITAMINS, SUGARS AND AROMA VOLATILES IN NATURALLY FERMENTED AND
DRY KVASS…………………………………………………………………………………… 61

Dmitry Pyanov, Ksenia Molchanova, Evgeny Khrustalev, Artem Delmukhametov THE
CHEMICAL COMPOSITION OF TWO COMMERCIAL FISH SPECIES – PIKEPERCH
(SANDER LUCIOPERCA) AND RAINBOW TROUT (ONCORHYNCHUS MYKISS)
CULTIVATED IN ARTIFI CIAL CONDITIONS…………………………………………… 66
Ramunė Bobinaitė, Gianpiero Pataro, Mindaugas Visockis, Česlovas Bobinas, Giovanna

Ferrari, Pranas Viškelis POTENTIAL APPLICATION OF PULSED ELECTRIC FIELDS
TO IMPROVE THE RECOVERY OF BIOACTIVE COMPOUNDS FROM SOUR
CHERRIES AND THEIR BY -PRODUCTS…………………………………………………… 70
Jonas Viskelis, Marina Rubinskiene, Ceslovas Bobinas, Ramune Bobinaite
ENRICHMENT OF FRUIT LEATHERS WITH BERRY PRESS CAKE POWDER
INCREASE PRODUCT FUN CTIONALITY…………………………………………………. . 75
Liene Ozola, Solvita Kampuse, Ruta Galoburda THE EFFECT OF HIGH -PRESSURE
PROCESSING ON ENTERA L FOOD MADE FROM FRE SH OR SEMI-FINISHED
INGREDIENTS………………………………………………………………………………… 80
Marika Liepa, Jelena Zagorska, Ruta Galoburda, Evi ta Straumite, Zanda Kruma,
Martins Sabovics SENSORY PROPERTIES O F HIGH-PRESSURE-TREATED MILK……. 86
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Vijole Bradauskiene, Kristina Montrimaite, Elena Moscenkova FACILITIES OF BREAD
ENRICHMENT WITH CALCIUM BY USING EGGSHELL POWDER……………………... 91
Martins Sabovics, Liene Gudreniece, Tatjana Kince, Pavels Semjonovs
INVESTIGATION OF FRUCTANS INCREASING POSSIBILITIES IN RYE BREAD……... 96
Imants Skrupskis, Anita Blija, Ilze Beitane, Sigita Boca, Aivars Aboltins RESEARCH OF
HALF-FINISHED FROZEN BERRY PRODUCTS.................................................................... 102
Inta Krasnova, Inga Misina, Dalija Seglina, Aivars Aboltins, Daina Karklina
APPLICATION OF DIFFERENT ANTI-BROWNING AGENTS IN ORDER TO PRESERVE
THE QUALITY OF APPLE SLICES………………………………………………………… 106
Ingrida Augspole, Tatjana Kince, Liga Skudra, Lija Dukalska THE EFFECT OF
®
HYDROGEN PEROXIDE, OZONISED WATER AND NATURESEAL AS5 SOLUTION
ON THE MICROBIOLOGICAL PARAMETERS OF FRESH-CUT CARROT………………. 112
Vita Sterna, LailaVilmane, Sanita Zute, Zaiga Vicupe, Ineta Karkla EVALUATION OF
OAT GRAIN PERTINENCE TO PRODUCTION OF FLAKES, FLOUR AND PORRIDGE
PREPARING…………………………………………………………………………………… 117
Daiga Kunkulberga, Anda Linina, Arta Kronberga, Aina Kokare, Inga Lenenkova
GRAIN QUALITY OF WINTER RYE CULTIVARS GROWN IN LATVIA……........……… 121
Karlis Sprogis, Tatjana Kince, Sandra Muizniece-Brasava INVESTIGATION OF
FERTILISATION IMPACT ON FRESH STRAWBERRIES YIELD AND QUALITY
PARAMETERS………………………………………………………………………………… 126
Mara Duma, Ina Alsina, Laila Dubova, Ieva Erdberga QYALITY OF TOMATOES
DURING STORAGE………………………………………………………………………… 130
Paula Maria dos Reis Correia, Sabrina Almeida Esteves, Raquel P . F. Guiné EFFECT OF
MUSHROOM POWDER IN FRESH PASTA DEVELOPMENT…………………..……….. 134
Raquel P. F. Guine, Salome Seabra DEVELOPMENT OF NUTRITIVE SNACKS: KIWI
BARS…………………………………………………………………………………………… 140
Aija Ruzaike, Sandra Muizniece-Brasava, Kaspars Kovalenko EXPIRATION DATE
DETERMINATION OF THERMALLY PROCESSED POTATO MAIN COURSE IN
RETORT PACKAGING……………………………………………………………………… 144
Dalia Urbonaviciene, Ramune Bobinaite, Ceslovas Bobinas, Pranas Viskelis STABILITY
AND ISOMERISATION OF LYCOPENE IN OIL-BASED MODEL SYSTEM DURING
ACCELERATED SHELF-LIFE TESTING……………………………………………………. 150
*
Cristina Maria Carruco Laranjeira , Claudia Sofia Escalhorda Ventura, Sara Margarida
Concruta Sanchez Bermejo, Sara Pinto Teixeira Abreu dos Santos, Maria Fernanda
da Silva Pires Ribeiro, Maria Gabriela de Oliveira Lima Basto de Lima, Marília Oliveira
Inacio Henriques USED FOOD OILS: PHYSICAL-CHEMICAL INDICATORS OF
QUALITY DEGRADATION…………………………………………………………………... 154
Ilze Cakste, Mara Kuka, Peteris Kuka MIGRATION OF IRON, ALUMINIUM,
CALCIUM, MAGNESIUM AND SILICON FROM CERAMIC MATERIALS INTO FOOD
SIMULANT…………………………………………………………………………………….. 160
Alina Kluga, Miroslava Kacaniová, Attila Kantor, Kaspars Kovalenko,
Margarita Terentjeva IDENTIFICATION OF MICROFLORA OF FRESHWATER FISH
CAUGHT IN THE DRIKSNA RIVER AND POND IN LATVIA……………………………... 164
Liva Aumeistere, Inga Ciprovica, Dace Zavadska, Kristine Celmalniece LACTOSE

CONTENT OF BREAST MILK AMONG LACTATING WOMEN IN LATVIA…………….. 169
Ausra Steponaviciene, Nijole Vasiliauskiene, Dainius Steponavicius, Edita Kurtkuviene
QUALITY AND FOOD SAFETY MANAGEMENT SYSTEMS APPLIED TO THE
LITHUANIAN FOOD SECTOR.................................................................................................. 174
Aija Eglite, Daiga Kunkulberga BREAD CHOICE AND CONSUMPTION TRENDS…… 178
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Ilze Kalnina, Evita Straumite, Dace Klava, Zanda Kruma, Raquel P.F. Guine LATVIAN
CONSUMERS EATING MOTIVATIONS…………………………………………………….. 183
Lienite Litavniece, Inese Silicka, Iveta Dembovska, Rasma Tretjakova THE
SIGNIFICANCE OF LOCAL FOOD IN THE CONSUMPTION OF MODERN CONSUMER. 189
Arturs Medveckis, Tamara Pigozne INFLUENCE OF EATING HABITS ON PEOPLE’S
LIFE QUALITY………………………………………………………………………………... 195
Short Communications
Ingmars Cinkmanis, Fredijs Dimins, Velga Mikelsone INFLUENCE OF
LYOPHILIZATION AND CONVECTIVE TYPE DRYING ON ANTIOXIDANT
PROPERTIES, TOTAL PHENOLS AND FLAVONOIDS IN POLLENS…………………….. 201
Ingmars Cinkmanis, Annamarija Grava ANTI-AGING COMPOUNDS IN LATVIAN
WILD GROWING PLANT OF FALLOPIA JAPONICA……………………………………….. 204
Nataļja Petrovska-Avramenko, Daina Karklina, Ilga Gedrovica WATER SOLUBLE
VITAMINS B1, B2 AND B3 IN TRITICALE AND HULL-LESS BARLEY GRAINS………… 207

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REVIEWS
GLYCOALKALOIDS IN POTATOES: A REVIEW
Reinis Zarins*, Zanda Kruma
Department of Food Technology, Faculty of Food Technology, Latvia University of Agriculture, Rigas iela 22, Jelgava, Latvia,
e-mail:
FOODBALT 2017
review is to outline the classification of glycoalkaloids, Biological activity of glycoalkaloids
the factors affecting the glycoalkaloid accumulation Glycoalkaloids are present in potatoes and many other
process, and the effect of technological processes on members of Solanaceae, including eggplants and
glycoalkaloid level in potatoes tubers. tomatoes, and they are secondary metabolites, whose
main role is to protect potatoes from environmental
Materials and Methods stress, for example, pathogens and injuries
(Navarre et al., 2009). The biological activity of
In this review, a monographic method has been used,
alkaloids for protecting plants comes in a broad range:
i.e., studying scientific papers on the classification of
redox imbalance, disruption of biological membranes,
glycoalkaloids, the factors affecting the glycoalkaloid
disturbed metabolism, inhibition of cholinesterase,
accumulation process, and the technological process
reproductive toxicity, disturbed development, etc.
effect on glycoalkaloid level.
(Chowanski et al., 2016).
Based on insecticidal activities, different studies
Results and Discussion
are performed for glycoalkaloids application as sources
Chemical structure of glycoalkaloids
of new insecticides (Chowanski et al., 2016;
Glycoalkaloids are secondary metabolites and the most
Nenaah, 2011). There are many glycoalkaloid
common alkaloids within the Solanaceae family. These
poisoning cases, but it is hard to identify all of them, as
compounds are biosynthesised from cholesterol – the
such poisoning symptoms are similar to bacterial food
same precursors as steroids. In Solanum species, the
poisoning (Smith et al., 1996; Mensinga et al., 2005).
main glycoalkaloids are solanidanes and spirosolanes.
Content of glycoalkaloids in potatoes
In potatoes, two most important glycoalkaloids are
No maximum levels for glycoalkaloids in potatoes
α-solanine and α-chaconine (Figure 1), consisting of
have been established at EU level. Some Member
solanidine as an aglycone, but bound with different
States have a national maximum level of 200 mg per
sugar moieties (Chowanski et al., 2016; Wang et al.,
1
kg . Glycoalkaloids are located in the whole potatoes
2013). Generally, glycoalkaloids α-solanine and
plant, but the highest concentration is in unripe
α-chaconine are present in plants together, especially in
fruit, sprouts, flowers and potato tuber skin
S.tuberosum (Vaananen, 2007).
(Friedman, 2005).
The glycoalkaloid content of potato tubers depends on
the potato cultivar and ranges from 22.4 mg to
208.9 mg per kg of fresh potato tubers (Friedman,
McDonald, 1999).
In Latvia, grown potatoes total glycoalkaloid level
ranges from 12.9 mg to 28 mg per kg fresh potato
weight (whole potato with skin) and from 1.9 to
21.5 mg per kg fresh potato weight (potato without
skin) (Saleniece et al., 2011).
Examples of distribution of glycoalkaloids in white,
yellow, red and blue flesh potatoes are presented in
Table 1.
Table 1
Glycoalkaloids in white, yellow, red and blue flesh
potatoes (Rytel et al., 2013; Friedman, 2005)
Sample Total glycoalkaloids mg kg-1
Figure 1. Structures of α-solanine and fresh weight
α-chaconine (Wang et al., 2013) Whole tuber
White-flesh potatoes approx. up to 629
The trisaccharide sugar moieties of α-solanine is called Blue-flesh potatoes 54–59
a solatriose, consisting of D-glucose, D-galactose, Red-flesh potatoes 51–55
L-rhamnose, whereas α-chaconine is called a Yellow-flesh potatoes approx. up to 100
chacotriose, consisting of D-glucose and two Peels
White-flesh potatoes approx. up to 3526
L-rhamnose molecules (Vaananen, 2007). Other
Blue-flesh potatoes 181–245
glycoalkaloids (β-solanine, γ-solanine, β-chaconine,
Red-flesh potatoes approx. up to 1264
γ-chaconine, α-solamarine, β-solamarine,
Yellow-flesh potatoes approx. up to 425
5-β-solanidan-3-aol and demissidine) are in very low
concentrations (Friedman, McDonald, 1997).
The glycoalkaloid level can depend on specific
α-chaconine is more toxic than α-solanine and in
potatoes genetics and geographical factors
several studies the ratio between α-solanine and α-
(Friedman, 2006). The level can raise during harvesting
chaconine is compared.

1
https://ec.europa.eu/food/sites/food/files/safety/docs/reg-com_toxic
_20150623_sum.pdf
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FOODBALT 2017
process, transportation and storage and it is provoked Table 3
by tuber damage, exposure to pathogens, direct Glycoalkaloid accumulation in different light and
light from sun or bulb, heat (Friedman, 2006; temperature conditions in whole tuber
Kirui at al., 2009). If prolonged exposure to direct (Machado, 2007)
sunlight is avoided during harvesting, then such Days Total glycoalkaloids, mg
Condition
exposure might take place when potato tubers are sold per kg fresh weight
in fairs, as in such cases tubers are temporarily stored Indirect sunlight
0 / 3 51.4 / 96.9
in uncovered counters whole day under clear sky and exposure
there is a high risk of buying high glycoalkaloid level Fluorescent light
affected potato tubers (Kirui et al., 2009). exposure (lamps of 0 / 3 51.4 / 59.9
40 W)
To present the ideological distribution of
Storage in darkness
glycoalkaloids in different potato parts, there is an
under refrigeration
example below, in Table 2. These data were 0 / 3 51.4 / 75
temperature
th
established in the 20 century and are still valid under (7–8 °C)
specific research conditions and are provided here to Storage in
generally show the significant difference of darkness under
0 / 3 51.4 / 76.5
glycoalkaloids in different potato parts. room temperature
Table 2 (19–26 °C)
Glycoalkaloids in potatoes (Wood, Young, 1974) Influence of technological processes to glycoalkaloids
Total glycoalkaloids, content
Potato part
mg per kg fresh weight The influence on glycoalkaloids of the technological
Tuber with skin 75 processes carried out on potatoes are presented in
Tuber with skin (bitter taste) 250–800 Table 4. Depending on the glycoalkaloid overall
Peel (skin) 150–600 content in specific cases, potato tubers peeling can
Peel (skin) from bitter tuber 1500–2200
reduce the glycoalkaloid level up to 58%
Tuber without skin 12–50
(Czopek et al., 2008; Czopek et al., 2012).
Sprouts 2000–4000
Cutting, slicing and rinsing with water barely reduces
Flowers 3000–5000
Stems 30 the level of glycoalkaloids. Blanching potatoes has a
Leaves 400–1000 slightly higher effect compared to the previously
mentioned processes and removes a small part of
Glycoalkaloids accumulate twice as fast at 24 °C than
glycoalkaloids, because, since they are water soluble, a
7 °C in dark room, but in light they can develop even
part of them is removed during this process; however,
up to nine times faster already after 24 hours at 24 °C
the removed amount is insignificant (Rytel et al., 2005;
when also exposed to bulb light (Cantwell, 1996).
Peksa et al., 2006).
Table 3 shows examples of glycoalkaloid accumulation
Boiling in water reduces glycoalkaloids in whole
amount in different light and temperature conditions.
potato tubers by 22% in average, due to the
Direct sunlight, brighter artificial light, less
glycoalkaloid solubility in water, hence some part
glycoalkaloid accumulation resistant potato varieties
of glycoalkaloids leak from tubers in that process
and the simultaneous influence of several negative
(Czopek et al., 2008). Comparing frying, baking and
conditions (i.e., direct light plus high temperature)
cooking, only frying reduces glycoalkaloids due to
might result in faster glycoalkaloid accumulation.
high working temperature (Friedman, McDonald,

1997; Rytel et al., 2005; Peksa et al., 2006).

Table 4
Influence of technological processes to glycoalkaloids
Reduction of total Reference
Process
glycoalkaloids
Frying approx. up to 94% Peksa et al., 2006; Czopek et al., 2012; Rytel et al., 2011
Blanching Insignificant effect Rytel et al., 2005; Peksa et al., 2006
Dehydration 78–90% Rytel et al., 2013
Boiling 22% Czopek et al., 2008
Potato chips approx. up to 82% Czopek et al., 2012
Peeling approx. up to 58% Czopek et al., 2008; Czopek et al., 2012
Granulation approx. up to 90% Ji et al., 2012
Cutting, slicing, rinsing No effect Rytel et al., 2005; Peksa et al., 2006
with water
Baking, cooking Insignificant effect Friedman, McDonald, 1997; Rytel et al., 2005; Peksa et al., 2006
Pulsed electric field Insignificant effect Hossain et al., 2015

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FOODBALT 2017
Other study shows similar result when the frying length. Physiological and Molecular Plant Pathology,
temperature was higher than 170 °C (Friedman, Vol. 50, 391–402.
McDonald, 1997). However, some studies present even 8. Food and Agriculture Organization/World Health
Organization, Joint Expert Committee on Food Additives.
better results, decreasing total glycoalkaloids by up to
(1992) Evaluation of Certain Food Additives and
94% during the frying process (Czopek et al., 2012).
naturally Occurring Toxicants. In: 39th report of the
Pulsed electric field does not significantly reduce
Joint FAO/WHO Expert Committee on Food Additives;
glycoalkaloid level in potatoes tubers after treatment WHO Technical Report Series 828, Switzerland, Geneva,
(Hossain et al., 2015). p. 31–33.
9. Friedman M. (2003) Chemistry, biochemistry and safety
Conclusions of acrylamide. Journal of Agricultural and Food
Chemistry, Vol. 51(4), p. 504–4526.
Generally, the glycoalkaloid level in potato tubers
10. Friedman M. (2005) Analysis of biologically active
depends on genetics, environmental and physical
compounds in potatoes (Solanum tuberosum L.),
stresses. tomatoes (Lycopersicon esculentum L.), and jimson weed
Damage during harvesting, transportation or storage (Datura stramonium L.) seeds. Journal of
raises glycoalkaloid level. Chromatography, Vol. 1054, p. 143–155.
Prolonged storage of potatoes should be done at 11. Friedman M. (2006) Potato glycoalkaloids and
temperature of 7 °C, since higher temperature can metabolites: roles in the plant and in the diet. Journal of
Agricultural and Food Chemistry, Vol. 54, p. 8655–8681.
stimulate accumulation of glycoalkaloids level.
12. Friedman M., Lee K.R., Kim H.J., Lee I.S.,
Room temperature plus bulb light in potato tubers
Kozukue N. (2005) Anticarcinogenic effects of
particularly raises glycoalkaloid level.
glycoalkaloids from potatoes against human cervical,
Direct sunlight gives fastest glycoalkaloid
liver, lymphoma, and stomach cancer cells. Journal of
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