651. Hydrophilization of rice seeds by plasma treatments – super-hydrophilic surface finish and hydrophobic recoveryAlenka Vesel, Anca Macovei, Alma Balestrazzi, Dane Lojen, Gregor Primc, Rok Zaplotnik, Nives Ogrinc, Marián Lehocký, Miran Mozetič, 2025, izvirni znanstveni članek Povzetek: The hydrophobic character of rice seeds protects them from quick water adsorption and, thus, premature germination. This property is, however, a drawback in modern agriculture, where rapid and uniform germination represents a high-quality trait. A method for rapid hydrophilization of the Lomello variety of rice is presented. The rice seeds were treated with low-pressure gaseous plasma to tailor the wettability. The treatment of seeds with hulls with oxygen plasma afterglow enabled the super-hydrophilic surface finish within 10 ms. Such extremely fast hydrophilization was attributed to irreversible surface oxidation by neutral oxygen atoms whose flux onto the seeds was approximately 3 × 1023 m−2s−1. Dehulled seeds were made super-hydrophilic by subsequent treatments with hydrogen and oxygen plasma, and the required dose of O atoms was between 2 × 1023 and 6 × 1024 m−2. Larger doses caused a loss of the super-hydrophilicity. Hydrophilization kinetics is proposed and supported by measuring surface wettability, morphology, and composition using various techniques. The hydrophobic recovery of seeds with hulls is marginal within the first few days after plasma treatments, but dehulled seeds lose the super-hydrophilic surface finish within a few minutes after the plasma treatment when stored at ambient conditions.
Ključne besede: rice seed, water adsorption, surface treatment, wettability, super-hydrophilicity
Objavljeno v DiRROS: 10.11.2025; Ogledov: 172; Prenosov: 86
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652. Defluorination of polytetrafluoroethylene surface by hydrogen plasmaAlenka Vesel, Dane Lojen, Rok Zaplotnik, Gregor Primc, Miran Mozetič, Jernej Ekar, Janez Kovač, Marija Gorjanc, Manja Kurečič, Karin Stana-Kleinschek, 2022, samostojni znanstveni sestavek ali poglavje v monografski publikaciji Ključne besede: polytetrafluoroethylene, fluorine depletion, hydrogen plasma, VUV radiation, surface modification, hydrophilic
Objavljeno v DiRROS: 10.11.2025; Ogledov: 191; Prenosov: 75
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653. |
654. Changes in the sodium content in branded foods in the Slovenian food supply (2011–2020)Sanja Krušič, Hristo Hristov, Maša Hribar, Živa Lavriša, Katja Žmitek, Igor Pravst, 2023, izvirni znanstveni članek Ključne besede: food reformulation, sodium, salt, food policy, Europe, Slovenia
Objavljeno v DiRROS: 10.11.2025; Ogledov: 159; Prenosov: 78
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655. Assessment of the use of food supplements by military personnel : study protocol and resultsIgor Pravst, Živa Lavriša, Hristo Hristov, Maša Hribar, Sanja Krušič, Katja Žmitek, Anita Kušar, Katja Zdešar Kotnik, Petra Golja, Anja Čibej, Larisa Pograjc, 2023, izvirni znanstveni članek Objavljeno v DiRROS: 10.11.2025; Ogledov: 157; Prenosov: 77
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656. Comparative and population genomics of buckwheat species reveal key determinants of flavor and fertilityKaixuan Zhang, Yugi He, Xiang Lu, Yaliang Shi, Hui Zhao, Xiaobo Li, Jinlong Li, Yang Liu, Yinan Ouyang, Yu Tang, Zlata Luthar, Mateja Germ, Ivan Kreft, Vladimir Meglič, Barbara Pipan, 2023, izvirni znanstveni članek Ključne besede: genomics, genomic resources, genome sequencing, common buckwheat, genomics-assisted breeding, flavonoid content, flower morphology, buckwheat species, genetic gain, agronomic traits, nutritional quality traits
Objavljeno v DiRROS: 10.11.2025; Ogledov: 176; Prenosov: 81
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657. The effect of a 12-week dietary intake of food supplements containing collagen and MSM on dermis density and other skin parameters : A double-blind, placebo-controlled, randomised four-way study comparing the efficacy of three test productsTina Pogačnik, Janko Žmitek, Hristo Hristov, Petra Keršmanc, Mirjam Rogl-Butina, Katja Žmitek, 2023, izvirni znanstveni članek Povzetek: Dietary supplementation with collagen has been gaining popularity as an anti-ageing remedy. The aim of this randomised, double-blind placebo-controlled four-way study was to investigate and compare the effects of 12-week daily dietary supplementation with products containing 10 g hydrolysed fish collagen (HC) or a combination of 5 g or 10 g HC with 1.5 g methylsulphonylmethane (MSM) on dermis density in healthy human subjects. The secondary objectives were to investigate the effects on a variety of other skin parameters. The study results showed improved dermis density, skin texture and reduced wrinkles for all the active products. However, products containing MSM were superior in the improvement of skin thickness and roughness, and a higher dose of HC combined with MSM was crucial for improvement in hydration. On the other hand, no significant effects of the supplementation on viscoelasticity and transepidermal water loss were determined with any of the products.
Ključne besede: collagen, MSM, ageing-skin, density, texture, wrinkles
Objavljeno v DiRROS: 10.11.2025; Ogledov: 204; Prenosov: 104
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658. Comparison of nutri-score and health star rating nutrient profiling models using large branded foods composition database and sales dataEdvina Hafner, Igor Pravst, 2023, izvirni znanstveni članek Povzetek: : Front-of-package nutrition labelling (FOPNL) is known as an effective tool that can encourage healthier food choices and food reformulation. A very interesting type of FOPNL is grading schemes. Our objective was to compare two market-implemented grading schemes—European NutriScore (NS) and Australian Health Star Rating (HSR), using large Slovenian branded foods database. NS and HSR were used for profiling 17,226 pre-packed foods and drinks, available in Slovenian food supply dataset (2020). Alignment between models was evaluated with agreement (% of agreement and Cohen’s Kappa) and correlation (Spearman rho). The 12-month nationwide sales-data were used for sale-weighing, to address market-share differences. Study results indicated that both models have good discriminatory ability between products based on their nutritional composition. NS and HSR ranked 22% and 33% of Slovenian food supply as healthy, respectively. Agreement between NS and HSR was strong (70%, κ = 0.62) with a very strong correlation (rho = 0.87). Observed profiling models were most aligned within food categories Beverages and Bread and bakery products, while less aligned for Dairy and imitates and Edible oils and emulsions. Notable disagreements were particularly observed in subcategories of Cheese and processed cheeses (8%, κ = 0.01, rho = 0.38) and Cooking oils (27%, κ = 0.11, rho = 0.40). Further analysis showed that the main differences in Cooking oils were due to olive oil and walnut oil, which are favoured by NS and grapeseed, flaxseed and sunflower oil that are favoured by HSR. For Cheeses and cheese products, we observed that HSR graded products across the whole scale, with majority (63%) being classified as healthy (≥3.5 *), while NS mostly graded lower scores. Sale-weighting analyses showed that offer in the food supply does not always reflect the sales. Sale-weighting increased overall agreement between profiles from 70% to 81%, with notable differences between food categories. In conclusion, NS and HSR were shown as highly compliant FOPNLs with few divergences in some subcategories. Even these models do not always grade products equally high, very similar ranking trends were observed. However, the observed differences highlight the challenges of FOPNL ranking schemes, which are tailored to address somewhat different public health priorities in different countries. International harmonization can support further development of grading type nutrient profiling models for the use in FOPNL, and make those acceptable for more stake-holders, which will be crucial for their successful regulatory implementation.
Ključne besede: labelling, front-of-pack, branded foods database, sale-weighting, Nutri-Score, Health Star Rating
Objavljeno v DiRROS: 10.11.2025; Ogledov: 128; Prenosov: 68
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660. Consumers’ preferences towards bread characteristics based on food-related lifestyles : insights from SloveniaAnita Kušar, Igor Pravst, Urška Pivk Kupirovič, Klaus G. Grunert, Ivan Kreft, Hristo Hristov, 2023, izvirni znanstveni članek Povzetek: Consumers’ recognition and understanding of food characteristics can have an important role when making purchase decisions. The current study analysed consumer preferences for bread, an important food in the diets of Central European countries. The study included a conjoint experiment on a representative sample of 547 adult consumers in Slovenia. The following bread attributes: functional ingredients (chia seeds, linseed, quinoa, and Tartary buckwheat); nutritional claims (low salt, high fibre, and high protein); and other claims (organic, free from additives, flour from Slovenia, and wholegrain) were studied. The results showed the strongest relative importance for functional ingredients (a mean relative importance of 83.9%). In addition, a deeper insight into consumer preference was investigated by a recently developed modular instrument for foodrelated lifestyles. Latent class cluster analysis (LCA) enabled the identification of four consumer segments (uninvolved, conservative, health-conscious, and moderate) with different preferences toward selected functional ingredients, nutrition, and other claims. The results provide insights that allow for a better understanding of consumer preferences for functional ingredients and claims, and new perspectives for bread marketing to different consumer segments based on food-related lifestyles. Identifying the drivers that affect bread purchasing and consumption can support reformulation activities and product promotion in the direction of reinforcing healthier food choices.
Ključne besede: bread, functional ingredients, nutrition claims, choice-based conjoint, food-related lifestyles, latent class analysis, segmentation
Objavljeno v DiRROS: 10.11.2025; Ogledov: 211; Prenosov: 81
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