This is the first study on ultrasound-assisted extraction (UAE) of bioactive compounds from different types of tobacco industry wastes (scrap, dust, and midrib). The obtained results were compared with starting raw material (tobacco leaves) to see the changes in bioactive compounds during tobacco processing. Results suggested that tobacco waste extracts possess antioxidant activity and considerable amounts of targeted bioactive compounds (phenolics and solanesol). The content of chlorogenic acid varied between 3.64 and 804.2 μg/mL, caffeic acid between 2.34 and 10.8 μg/mL, rutin between 11.56 and 93.7 μg/mL, and solanesol between 294.9 and 598.9 μg/mL for waste and leaf extracts, respectively. There were noticeable differences between bioactive compounds content and antioxidant activity in extracts related to applied UAE conditions and the used type of tobacco waste. Results show that optimal UAE parameters obtained by response surface methodology (RSM) were different for each type of material, so process optimization proved to be necessary. Considering that tobacco waste is mostly discarded or not effectively utilized, the results clearly show that tobacco waste could be used as a potential source of some bioactive compounds.
Carbohydrates are important compounds in natural products where they primarily serve as a source of energy, but they have important secondary roles as precursors of aroma or bioactive compounds. They are present in fresh and dried (cured) tobacco leaves as well. The sugar content of tobacco depends on the tobacco variety, harvesting, and primarily on the curing conditions (temperature, time and moisture). If the process of curing employs high temperatures (flue-curing and sun-curing), final sugar content is high. In contrast, when air curing has a lower temperature, at the end of the process, sugar level is low. Beside simple sugars, other carbohydrates reported in tobacco are oligosaccharides, cellulose, starch, and pectin. Degradation of polysaccharides results in a higher yield of simple sugars, but at the same time reduces sugars oxidization and transfer into carbon dioxide and water. Loss of sugar producers will compensate with added sugars, to cover undesirable aroma properties and achieve a better, pleasant taste during smoking. However, tobacco carbohydrates can be precursors for many harmful compounds, including formaldehyde and 5-hydroxymethylfurfural. Keeping in mind that added sugars in tobacco production are unavoidable, it is important to understand all changes in carbohydrates from harvesting to consuming in order to achieve better product properties and avoid the formation of harmful compounds. This review summarizes current knowledge about tobacco carbohydrates, including changes during processing with special focus on carbohydrates as precursors of harmful compounds during smoking.
Jozinović A., Ačkar D., Jokić S., Babić J., Panak Balentić J., Banožić M., Šubarić D. (2017): Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake. Czech J. Food Sci., 35: 507-516.The effects of defatted hemp cake added to corn grits (at ratios of 0, 5, and 10% DM), the moisture content of the mixtures (15, 20, and 25%) and the temperature in the extruder ejection zone (150, 165, and 180°C) on the physical properties of extruded products have been investigated. Statistical optimisation of investigated extrusion conditions using the response surface methodology was performed. The hemp cake was completely defatted by means of a supercritical CO 2 extraction. The extrusion was performed on a laboratory single screw extruder and regulated by the following parameters: temperature in the dosing and compression zone (120 and 150°C), screw compression ratio (4 : 1), round die (4 mm). The change of extrusion process conditions significantly affected the physical properties of produced snacks. The expansion ratio ranged between 1.38 and 3.11, bulk density between 0.14 and 0.49 g/cm 3 , hardness between 18.15 and 70.62 N, fracturability from 3.65 to 10.38 mm, and the total colour change between 3.25 and 24.73.
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