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Search results for: FOOD PROCESSING
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Implementing fermentation technology for comprehensive valorisation of seafood processing by-products: A critical review on recovering valuable nutrients and enhancing utilisation
PublicationFermentation technology is a biorefining tool that has been used in various industrial processes to recover valuable nutrients from different side streams. One promising application of this technique is in the reclamation of nutritional components from seafood side streams. Seafood processing generates significant amounts of waste, including heads, shells, and other side streams. These side streams contain high quantities of valued...
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THE PROTECTIVE MEASURES AGAINST SARS-COV-2 INFECTION IN THE SEAFOOD COMPANY FROM THE PERSPECTIVE OF THE EMPLOYEES
PublicationPurpose: To identify and discuss the protective measures implemented to prevent SARS-CoV-2 infection among employees. Design/methodology/approach: The four-stage course of research. Case study and structured interviews with all employees, directly and indirectly, involved in food processing. Research questions: (R1) What measures have been taken to prevent the risk of infection among employees? (R2) What activities and responsibilities...
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Assessing the industrialization progress of hydrodynamic cavitation process intensification technology: a review
PublicationHydrodynamic cavitation (HC) is widely acknowledged as a promising green approach for enhancing various production and waste management processes, such as water treatment, sludge pretreatment, lignocellulosic biomass (LCB) pretreatment, emulsification, and food processing. Despite demonstrating superior industrialization potential compared with other emerging technologies such as ultrasound and microwave, the widespread commercial...
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Electronic Noses for Indoor Air Quality Assessment
PublicationThis chapter presents a proposal of the use of electronic noses in the monitoring of indoor air quality. The main focus is put on the detailed characteristics of today’s indoor air quality control methods, the types of pollution in the air, and the development of electronic noses for air testing. Currently, scientists seek methodological and structural solutions that would enable real-time online indoor air control. It has been...
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Technological aspects of manufacturing polymer packaging materials degradable in seawater environment
PublicationIn recent years, the number of polymer materials used in the food packaging market was growing extremely fast. This contributed to depletion of non-renewable resources and more intense degradation of the environment due to resistant polymer. Therefore, such a dramatic situation has forced researchers to look for biodegradable materials, decomposable under action of microorganism. Currently, only a small number of researches examine...
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The use of constructed wetlands for the treatment of industrial wastewater
PublicationConstructed wetlands are characterized by specific conditions enabling simultaneous various physical and biochemical processes. This is the result of specific environment for the growth of microorganisms and hydro-phytes (aquatic and semiaquatic plants) which are capable of living in aerobic, anaerobic and facultative anaerobic conditions. Their interaction contributes to the intensification of oxidation and reduction responsible...
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Beta-Galactosidases of Pseudoalteromonas sp. – Characteristics and application for lactose hydrolysis and galactopyranosides synthesis
PublicationBeta-galactosidase [EC 3.2.1.23] is an enzyme that catalyzes the hydrolysis of O-glycosidic linkages in galactosides. It has biotechnological applications in the dairy industry for the production of milk with a low content of lactose and galactooligosacharides for use in healthy food. The transgalactosylation activity of beta-galactosidase can be used in the synthesis of alkyl galactopyranosides. Due to the fact that conditions of...
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MRM–MS of marker peptides and their abundance as a tool for authentication of meat species and meat cuts in single-cut meat products
PublicationThe abundance of protein markers in different types of meat cuts was explored in the context of authentication of raw meat (pork, beef and chicken) and processed meat products. Peptides originating from myoglobin (Mb) and myosin (My) were analyzed using multiple reaction monitoring mass spectrometry (MRM–MS). Analytical protocol was optimized for good repeatability (CV < 10%) and high sensitivity. The MS signal intensity of Mb...
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The impact of sediment, fresh and marine water on the concentration of chemical elements in water of the ice-covered lagoon
PublicationThe common use of chemical elements by man has been contributing to their extraction for centuries. As a consequence, they have been directly or indirectly introduced into the biogeochemical cycle. In the framework of many conventions, mining and processing of elements are currently subject to many restrictions. However, their large load that has already been deposited in the soil and bottom sediments can be remobilised and...
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Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition
PublicationWe used global and species-specific peptide markers for a relative quantitative determination of pork and beef in raw and processed meat products made of the two meat species. Four groups of products were prepared (i.e., minced raw meats, sausages, raw and fried burgers) in order to represent products with different extents of food processing. In each group, the products varied in the pork/beef proportions. All products were analysed...
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The influence of different time duration of thermal processing on berries quality
PublicationOznaczano zawartość związków bioaktywnych (polifenole, flawonoidy, taniny, antocyjany i kwas askorbinowy) oraz poziom aktywności przeciwutleniającej próbek ekstraktów (wodnych, heksanowych i acetonowych) uzyskanych z różnych gatunków owoców jagodowych. Do pomiaru poziomu aktywności przeciwutleniającej wykorzystano takie testy jak ABTS, DPPH, FRAP i CUPRAC. Zbadano wpływ czasu trwania procesu obróbki termicznej na zawartość bioaktywnych...
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The influence of different time durations of thermal processing on berries quality
PublicationBioactive compounds (polyphenols, flavonoids, flavanols, tannins, anthocyanins and ascorbic acid) and the level of antioxidant activity by ABTS, DPPH, FRAP and CUPRAC of water, acetone and hexane extracts of Chilean 'Murtilla' (Ugni molinae Turcz) and 'Myrteola' berries (Myrtaceae, Myrteola nummularia (Poiret) Berg.), Chilean and Polish blueberries (Vaccinium corymbosum), Chilean raspberries (Rubus idaeus), and Polish black chokeberry...
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Bile salts in digestion and transport of lipids
PublicationBecause of their unusual chemical structure, bile salts (BS) play a fundamental role in intestinal lipid digestion and transport. BS have a planar arrangement of hydrophobic and hydrophilic moieties, which enables the BS molecules to form peculiar self-assembled structures in aqueous solutions. This molecular arrangement also has an influence on specific interactions of BS with lipid molecules and other compounds of ingested food...
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Studies on applicability of new solid-phase microextraction fibers for the selective extraction and determination of short - chain monocarboksylic acids
PublicationShort-chain monocarobxylic acids, sometimes referred to as volatile fatty acids (VFA), are a group of low molecular weight alkyl monocarboxylic acids that are widely distributed within the environment. These molecules contain any from 2 to 8 carbon atoms and originate from the anaerobic biodegradation of organic matter such as carbohydrates, proteins, and fats. These compounds are commonly found in the effluents from animal farming,...
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Current advances in membrane processing of wines: A comprehensive review
PublicationBackground Membrane-based operations, especially pressure-driven membrane operations, are today well-established procedures for various applications in the wine industry thanks to their intrinsic properties and undoubted advantages over traditional methods. Emerging membrane processes, such as pervaporation, electrodialysis and osmotic distillation, forward osmosis, membrane contactors, offer new and interesting perspectives to...
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New source of the thermostable alpha-glucosidase suitable for single stepstarch processing
PublicationZbadana wewnątrzkomórkowa termostabilna alfa-glukozydaza z Thermus thermo-philus przejawia największą aktywność w 85 C przy pH 6.2. Aktywność enzymu po 5 h inkubacji w 75 C (pH 6.2) prawie nie ulega zmianie a okres połowicznej inaktywacji w 85 C wynosi 2 h. Właściwości te wskazują na przydatność wymienionego enzymu w jednoetapowej hydrolizie skrobi.
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Use of Sensory Analysis Methods to Evaluate the Odor of Food and Outside Air
PublicationSensory analysis is applied in many areas of daily life. It is used to carry out the sensory evaluation of foodstuffs or other products and to evaluate the properties of odors present in the environment. The authors attempt to summarize the knowledge on the classification and application of sensory analysis methods to evaluate the odor nuisance of air, which allows the identification of sensory impressions and determination of...
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Comparative control of the bioactivity of some frequently consumed vegetables subjected to different processing conditions
PublicationCelem prowadzonych badań było określenie wpływu warunków obróbki przed spożyciem na własciwości przeciwutleniające białej i czerwonej cebuli oraz czosnku poddanym obróbce poprzez gotowanie i blanszowanie. Do określenia poziomu aktywności przeciwutleniającej wykorzystano testy ABTS, DPPH, FRAP i CUPRAC.
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Polyurethanes modified with natural polymers for medical application. I. Polyurethanes/ Chitosan and polyurethane/collagen.
PublicationFor over three decades polyurethanes (PUR or PU) have been reported for application in a variety of medical devices. These polymers consist of hard and soft segments, which allow for more subtle control of their structure and properties. By varying the composition of the different segments, properties of PURcan be tuned up for use in many areas of medicine. Recently there is a great interest in modification of biomedical PUR with...
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Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review
PublicationHigh-pressure processing (HPP) is a promising alternative to thermal pasteurization. Recent studies highlighted the effectivity of HPP (400–600 MPa and exposure times of 1–5 min) in reducing pathogenic microflora for up to 5 logs. Analysis of modern scientific sources has shown that pressure affects the main components of milk including fat globules, lactose, casein micelles. The behavior of whey proteins under HPP is very important...
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Can high hydrostatic pressure processing be the best way to preserve human milk?
PublicationBreastfeeding is one of the most important factors influencing proper child development. When a mother cannot breastfeed, the best alternative, especially for feeding premature infants, is to then use of human milk (HM) which has been collected, preserved and stored in Human Milk Banks (HMB). Scope and approach: In this review, the impact of some stages of the management of HM in HMB on its final biological value and microbiological...
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Chemical and biological characterization of Ocimum basilicum L. phenolic extract and essential oil derived through ultrasound and microwave-assisted extraction techniques
PublicationPlant-derived bioactive molecules are increasingly utilized in food processing as natural additives, driven by a growing interest in healthier lifestyles. This trend has spurred industries to reformulate products to meet the demands of health-conscious consumers. This study investigates the phenolic extract and essential oil of O. basilicum L. obtained via ultrasound-assisted extraction and microwave-assisted extraction, respectively. Characterization...
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The influence of roasting and additional processing on the content of bioactive components in special purpose coffees
PublicationCoffee being the beverage consumed worldwide is also a very competitive commodity. Consequently, producers seek ways of attracting consumers by proposing e.g. novel ingredient combinations usually without evaluating their health quality. In this study, variations in health-promoting determinants for five special purpose coffee brews were characterized. The major bioactive components - chlorogenic acids (CAs) - detected by HPLC-DAD-MS...
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Ground lemon and stevia leaves as renewable functional fillers with antioxidant activity for high-density polyethylene composites
PublicationThe development of new sustainable material solutions in the processing of thermoplastic polymers concerns both the application of biopolymers and the use of valorized plant derivatives as fillers and modifiers of petrochemical polymers. Herein, the possibility of using unprocessed raw parts of two commonly used in the food industry leaves, i.e., lemon (LL) and stevia (ST), as active and functional fillers for high-density polyethylene...
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Review of sewage sludge management: standards, regulations and analytical methods
PublicationThis article presents the most popular methods of sewage sludge management and associated unit operations and processes referring to them. The most popular methods are: Reclamation and adaptation of lands to specific needs; plant cultivation not intended for consumption or for production of food; usage in agriculture; usage in building; recovery of phosphorus, rare earth metals or fats and usage in industry; producing combustible...
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Application of analytical methods for the determination of bioactive compounds in some berries
PublicationFluorometry, ESI-MS, FTIR, and radical scavenging assays were used for characterization of bioactive compounds and the levels of their antioxidant activities. Polyphenols, flavonoids, anthocyanins, and ascorbic acid and the level of antioxidant activity of water extracts of “Murtilla-like” [Myrteola nummularia (Poiret) Berg.], and other widely consumed berries were determined and compared. The contents of bioactive compounds and...
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Effect of high pressure processing on changes in antibiotic resistance genes expression among strains from commercial starter cultures
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The antioxidative properties of white cabbage (Brassica oleracea var. capitata f. alba) fresh and submitted to culinary processing
PublicationKapusta biała stanowi jeden z podstawowych składników diety w Europie centralnej. W publikacji autorzy skupili się na określeniu właściwościach przeciwutleniających kapusty świeżej, kiszonej i poddanej obróbce termicznej. Te właściwości zostały oszacowane dla soków przy wykorzystaniu systemów pozakomórkowych, w komórkach HT29 pod kątem ochrony przed utlenieniem DNA oraz poprzez symulację GSTs i naprawę DNA. Wszystkie badane soki...
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Process Scale-up for the Application of Fish Protein Isolate Obtained from Processing Co-products by Isoelectric Solubilization/Precipitation
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Porous carbon derived from rice husks as sustainable bioresources: insights into the role of micro-/mesoporous hierarchy in hosting active species for lithium–sulphur batteries
PublicationThe exploration of natural resources as sustainable precursors affords a family of green materials. Exploring highly abundant and available biowaste precursors remaining from food processing throughout a scalable and cost-effective material synthesis path is highly important especially for new materials discovery in emerging energy storage technologies such as lithium–sulphur (Li–S) batteries. Herein, we have produced a series...
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High pressure processing, acidic and osmotic stress increased resistance to aminoglycosides and tetracyclines and the frequency of gene transfer among strains from commercial starter and protective cultures
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Book Review
PublicationActing over the last three decades as an Editor and Associate Editor for a number of international journals in the general area of cybernetics and AI, as well as a Chair and Co-Chair of numerous conferences in this field, I have had the exciting opportunity to closely witness and to be actively engaged in the stimulating research area of machine learning and its important augmentation with deep learning techniques and technologies. From...
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Fire Protection and Materials Flammability Control by Artificial Intelligence
PublicationFire safety has become a major challenge of materials developers because of the massive production of organic materials, often combustibles, and their use for different purposes. In this sense, fire safety is critically considered in the development of engineering materials [1, 2]. The multiplicity of parameters contributing to the development of formulation of flame-retardant materials from one side and the sustainability concerns...
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Glucosinolates from lepidium peruvianum as potential antiamnestic drugs
PublicationLepidium peruvianum (maca) (Brassicaceae) is a naturally occurring plant mainly in the high Andes of Peru. In recent years, it has been intensively researched in terms of its influence on various diseases and towards health improvement. Alzheimer’s disease is an incurable disease that most often affects adults over the age of 60. As since 2003 the US Food and Drug Administration (FDA) did not approve any new drug for Alzheimer’s...
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Advancing sustainable wastewater management: A comprehensive review of nutrient recovery products and their applications
PublicationWastewater serves as a vital resource for sustainable fertilizer production, particularly in the recovery of nitrogen (N) and phosphorus (P). This comprehensive study explores the recovery chain, from technology to final product reuse. Biomass growth is the most cost-effective method, valorizing up to 95 % of nutrients, although facing safety concerns. Various techniques enable the recovery of 100 % P and up to 99 % N, but challenges...
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New analytical sample preparation techniques in food flavour analysis
PublicationIn this chapter sample preparation techniques were broadly characterized and their applications in field of food analysis were presented. Usefulness of three extraction methods: SPME, SAFE and SDE for isolation of aroma compounds from complex food matrices was compared. Additionally, requirements for sample preparation methods using in food flavour analysis were detailed.
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Factors Affecting the Rheological Properties of Foods
PublicationIn this chapter, engineering aspects concerning real body mechanics and the impact of respective food ingredients on said properties are presented together. Food is a complex matrix and each of macro and micro ingredients plays its role in the formation of rheologic properties, and minor changes in the basic ingredient structure may affect the change of these properties significantly. Basic analytic techniques are presented for...
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Literature update of analytical methods for biogenic amines determination in food and beverages
PublicationBiogenic amines (BAs) have been reported in a variety of foods, such as fish, meat, cheese, and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can result in human allergic reactions, characterized by difficulty in breathing, rash, vomiting, and hypertension. Control measures to prevent biogenic amine formation in foods and/or reduce their levels should be considered. Therefore, monitoring of...
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Analytical methodologies for determination of artificial sweeteners in foodstuffs- a review
PublicationArtificial high-intensity sweeteners are more and more frequently used for food production. Food industry tends to highlight beneficial aspects of their use, such as tooth-friendliness, rising-up quality of life of those suffering from different forms of diabetes and possibility of weight control without sacrificing favorite unhealthy drinks or snacks. On the other hand some of the consumers are deeply concerned about safety of...
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Recent advances in reinforced bioplastics for food packaging – A critical review
PublicationRecently, diversifying the material, method, and application in food packaging has been massively developed to find more environment-friendly materials. However, the mechanical and barrier properties of the bioplastics are major hurdles to expansion in commercial realization. The compositional variation with the inclusion of different fillers could resolve the lacking performance of the bioplastic. This review summarizes the various...
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Analysis
PublicationNew food products and diverse formulations containing the regulated steviol glycoside(s) as well as Stevia extracts or Stevia leaves have been brought on the global market. The upcoming multitude of such food products, but also their falsification and adulteration, does have impact on food analysis. Robust high-throughput methods that cope with different food matrices are required for food control to ensure food safety. The analysis...
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Microscopic Imaging to Visualize the Distribution of Dietary Nucleic Acids in Food Products of Various Origins
PublicationDietary nucleic acids (dietNAs) are being increasingly recognized as important food components with nutritional value. However, the precise dietary recommendations for dietNAs are limited, because established methods for determining the quantity and nutritional role of dietNAs are still lacking. One of the tools to narrow this gap could be microscopic imaging, as a convenient approach to visualize the abundance and distribution...
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TOXICOLOGICAL ASSESSMENT OF FOOD PACKAGES EXTRACTS
PublicationIn the scientific literature related to the widely understood issue of packaging materials designed to have contact with food (Food Contact Materials – FCM) there is much information on raw materials used for their production, their physiochemical properties, types and parameters. There is also a great number of publications on the management and disposal of used packaging. Unfortunately, not much attention is given to the matters...
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Urban Food Self-Production in the Perspective of Social Learning Theory: Empowering Self-Sustainability
PublicationUrban food production is becoming an increasingly significant topic in the context of climate change and food security. Conducting research on this subject is becoming an essential element of urban development, deepening knowledge regarding the benefits, challenges, and potential for the development of urban agriculture as an alternative form of food production. Responding to this need, this monograph presents the results of...
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Assessing Acute Toxicity of Selected Packages Internal Layers Extracts using Microtox®
PublicationIn the scientific literature related to the widely understood issue of packaging materials designed to have contact with food (food contact materials), there is much information on raw materials used for their production, as well as their physiochemical properties, types and parameters. Unfortunately, not much attention is given to the issues concerning migration of toxic substances from packaging and its actual influence on the...
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ASSESSMENT OF TOXIC EFFECT AND ENDOCRINE POTENTIAL OF FOOD PACKAGES EXTRACTS
PublicationIn the scientific literature related to the widely understood issue of packaging materials designed to have contact with food there is much information on raw materials used for their production, their physiochemical properties, types and parameters. There is also a great number of publications on the management and disposal of used packaging. Unfortunately, not much attention is given to the matters concerning migration of toxic...
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Sustainable Management of Food Wastes Through Cavitation-Assisted Conversion into Value-Added Products
PublicationMore than 30% of worldwide food consumption is thrown out as food wastes causing serious environmental, economic, and social problems. Therefore, it is required to develop sustainable food waste management methods leading to an enhancement in social and economic benefits and mitigation of environmental impacts. Anaerobic digestion can be regarded as one of those effective methods that can be employed for the conversion of food...
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Analysis of the influence of polystyrene microplastics and their derivatives on the DNA of human colon epithelial cells HT29 with the comet assay
PublicationWe have been using plastic for almost a century and nowadays a lot of them circulates as pollutants in the environment and still defragmenting to micro and nanoscale. The exposition through the food chain and its precise impact on human health is still not clear. In our study, we tested real food packaging after contact with food products and real thermoinsulation and environmental samples of polystyrene in different model liquids,...
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Metal-Organic Frameworks-Based Sensors for the Detection of Toxins in Food: A Critical Mini-Review on the Applications and Mechanisms
PublicationUsing scientific technologies to detect toxins in food is significant to prevent food safety problems and protect people’s health. Recently, the rise of sensors has made rapid, efficient, and safe detection of food toxins possible. One of the key factors impacting the sensor’s performance is the nanomaterials employed. Metal-organic frameworks (MOFs), with high specific surface area, tunable composition, porous structure, and flexible...
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Natural sweeteners: Sources, extraction and current uses in foods and food industries
PublicationFood producers have leaned towards alternative natural and synthetic sweeteners in food formulations to satisfy market demands. Even so, several synthetic sweeteners (e.g., aspartame, saccharin, sucralose) are becoming less popular due to health-related concerns, lower nutritional values, and controversies around their safety. Conversely, natural sweeteners confer favourable customer perceptions due to their association to a healthier...