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Search results for: FOOD SYSTEMS
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Feasibility Study for Food Intake Tasks Recognition Based on Smart Glasses
PublicationIn this exploratory study 13 adult test subjects have performed different food intake tasks while wearing a three axis accelerometer mounted at a temple of glasses. Two different algorithms for task recognition have been applied and compared. The retrospective data processing leads to better task recognition results when the frequency range of 50 Hz to 100 Hz is analysed within accelerometer signal recordings. A straightforward...
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The influence of food phytochemicals on cyclic phosphodiesterase 4 (PDE4) activity
PublicationCyclic phosphodiesterase 4 (PDE4) belongs to family of cyclic phosphodiesterases, which are expressed predominantly in inflammatory cells, airway smooth muscles, cardiovascular tissues and brain. Inhibitors of this family of enzymes found medicinal applications as antidepressants, antiinflamatory drugs (mainly in airway diseases) or antiasthmatics (Ibudilast). PDE4 inhibitors are also being tested for preventing the development...
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Introduction of Methods to Reduce and Remove Patulin from Food Products
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Application of modern sample-preparation techniques to the determination of chloropropanols in food samples
PublicationChloropropanols are heat-induced food toxicants that recently caused concern among industrial and scientific experts. World and European organizations related to food safety asked researchers to investigate mitigation strategies regarding these contaminants. The essential objective of this project was development of fast analytical methods enabling reliable determination and quantification of 3-monochloropropane-1,2-diol, 2-monochloropropane-1,3-diol...
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Ionic liquids in extraction techniques: Determination of pesticides in food and environmental samples
PublicationThe intensive use of pesticides in agricultural practices has promoted the appearance of environmentaland public health problems. Due to that, scientists face challenges with developing simple, fast, sensitive,selective, and low-cost methods dedicated to determining pesticide residues in food and environmentalsamples. Following thefifth principle of Green Analytical Chemistry, chemists are searching for greeneralternatives for...
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Chitosan-based electrospun nanofibers for encapsulating food bioactive ingredients: A review
PublicationToday, society has been more aware of healthy food products and related items containing bioactive compounds, which potentially contribute to human health. Unfortunately, the long-term stability and bioactivity of biologically active compounds against environmental factors compromise their target and effective action. In this way, lab-designed vehicles, such as nanoparticles and nanofibers, provide enough properties for their preservation...
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Systemy zarządzania i ich certyfikacja w przedsiębiorstwach spożywczych
PublicationW opracowaniu ukazano rolę obligatoryjnych systemów jakości odpowiedzialnych za bezpieczeństwo żywności z punktu widzenia przedsiębiorcy. W pracy omówiono wybrane systemy (GMP/GHP, HACCP) oraz certyfikację systemu HACCP obowiązującą normą ISO 22000. Przedstawiono również liczbę certyfikacji Systemu Zarządzania Bezpieczeństwem Żywności – Wymagania dla organizacji w całym łańcuchu żywnościowym w latach 2007-2011 w Polsce i na świecie,...
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Maillard-reaction (glycation) of biopolymeric packaging films; principles, mechanisms, food applications
PublicationBackground The biodegradable, biocompatible, sustainable, and renewable nature of biomaterials has led to increased interest in developing biopolymeric food packaging films (BFPFs) with green ingredients and strategies. To enhance the performance of these films, biopolymer molecules can be modified or combined with additives like nanomaterials, cross-linkers, bioactive compounds, and other polymers, particularly with Maillard-reaction...
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The innovative Exploitation of Brassica Vegetables in the Health Quality Food Production Chain
PublicationIn this overview the multidirectional opportunities of innovative exploitation of chemical and biological properties of vegetables from Brassiceae family are discussed. The specific chemical composition of brassicas, as regard both nutrients and non-nutrients, renders them particularly suitable for the health food production chain, literally from field to fork. the ability of these plants to accumulate heavy metals may be utilised...
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The innovative exploitation of Brassica vegetables in the health quality food production chain
PublicationIn this overview the multidirectional opportunities of innovative exploitation of chemical and biological properties of vegetables from Brassiceae family are discussed. The specific chemical composition of brassicas, as regard both nutrients and non-nutrients, renders them particularly suitable for the health food production chain, literally from field to fork. the ability of these plants to accumulate heavy metals may be utilised...
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Membrane technologies assisting plant-based and agro-food by-products processing: A comprehensive review
PublicationBackground Nowadays, membrane-based technologies (e.g. microfiltration, ultrafiltration, nanofiltration, membrane distillation, and pervaporation) have demonstrated to meet the requirements to be involved in different food and bioproduct processes. Scope and approach Several applications have been developed, including either separation, recovery or concentration of bioactive molecules from agro-food products and by-products,...
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Data and knowledge supporting decision-making for the urban Food-Water-Energy nexus
PublicationCities are hubs of innovation and wealth creation, and magnets for an increasing urban population. Cities also face unprecedented challenges in terms of food, water and energy scarcity, and governance and management. Urban environmental issues are no longer problems for experts to address but have become issues of public debate, in which knowledge from multiple sectors is needed to support inclusive governance approaches. Consequently,...
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Honey antibacterial activity: A neglected aspect of honey quality assurance as functional food
PublicationBackground Honey is considered as a functional food with health-promoting properties. Its potent antibacterial and antibiofilm effects are the major attributes of so called ‘medical-grade honey’ which is topically used for the treatment of burns, wounds and skin disorders. Nevertheless, the current set of honey quality parameters adopted in the European Union do not include its biological properties. Furthermore, in light of the...
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Investigation on domestic fruits seed oils in personal care emulsion systems
PublicationThe use of fruit seed oils in personal care products is of significance to both their function and image. Poland is an important processor of fruit products within the EU, and thus has a large availability of seeds from domestic fruits, which are normally considered to be a waste material. Unfortunately, current literature is scarce of the suitability of these oils for topical use in the form of cosmetic emulsions. Published data...
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Development and Characterization of Bioactive Polypropylene Films for Food Packaging Applications
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Bioremediation of pharmaceutical effluent by food industry and agricultural waste biomass
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Military Food Supply Chain during the COVID-19 Pandemic
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Correction to: Essential and toxic elements in commercial microalgal food supplements
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Application of Ion Exchangers in Speciation and Fractionation of Elements in Food and Beverages
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An Integrated Approach to Management of Food Allergy – Recommendations for Consumers and Professionals
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Odour nuisance assessment of the food industry wastewater treatment plant
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Food nowadays – local or global? Traditional or innovative? Conference monograph
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The microbiome and its impact on food allergy and atopic dermatitis in children
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Analysis of the Factors Affecting Static In Vitro Pepsinolysis of Food Proteins
PublicationIn this meta-analysis, we collected 58 publications spanning the last seven decades that reported static in vitro protein gastric digestion results. A number of descriptors of the pepsinolysis process were extracted, including protein type; pepsin activity and concentration; protein concentration; pH; additives; protein form (e.g., ‘native’, ‘emulsion’, ‘gel’, etc.); molecular weight of the protein; treatment; temperature; and...
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Methods for determining pesticides and polychlorinated biphenyls in food samples-problems and challenges
PublicationW związku z koniecznością oznaczania szeregu zanieczyszczeń w próbkach środowiskowych i biologicznych, doszło do rozwoju licznych technik i metod analitycznych. Pomimo tych osiągnięć przed analityką nadal stoją liczne wyzwania. Jednym z nich jest oznaczanie pozostałości pestycydów i PCB w próbkach żywności. Najbardziej zaawansowane metody analityczne składają się z wielu etapów, co przekłada się, przede wszystkim, na duże nakłady...
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Greenness assessment of analytical methods used for antibiotic residues determination in food samples
PublicationFood of animal origin plays an important role in ensuring a healthy and sustainable human diet. However, residues of pharmaceuticals, especially antibiotics, can be the cause of many health problems. To protect consumers and improve food quality, analytical methods used to determine contaminants should be simple, selective, and have high throughput and low detection limits. Recently, greenness metric tools have proven useful in...
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The Toolbox of Methods for Multidirectional Characterization of Dietary Nucleic Acids; Verification for Raw and Processed Food Products
PublicationCurrently, the nutritional value of food is associated mainly with components such as proteins, carbohydrates, and lipids. However, another important macromolecules present in many foods are dietary nucleic acids (dietNA), i.e., DNA as well as both coding and non-coding RNAs. In the context of food chemistry and nutrition, dietNA are nowadays vastly neglected. In consequence, there are no dedicated methodologies to characterize...
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Alphitobius diaperinus larvae (lesser mealworm) as human food – An approval of the European Commission – A critical review
PublicationDue to the increasing threat of climate change and the need for sustainable food sources, human consumption of edible insects or entomophagy has gained considerable attention globally. The larvae of Alphitobius diaperinus Panzer (Coleoptera: Tenebrionidae), also known as the lesser mealworm, have been identified as a promising candidate for mass-rearing as a food source based the on evaluation on several aspects such as the production...
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Assessment of cytotoxic and endocrine potential of selected xenobiotics commonly present in food products
PublicationMore and more increased intensity of anthropopressure processes can be observed, among other things, in the release of great quantities of synthetic substances into the environment, including the Endocrine Disrupting Compounds (EDC). A vast number of chemical substances is considered to belong to the this group, including substances which occur naturally in the environment, such as mycotoxins and phytoestrogens, and substances...
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Electronic Noses and Electronic Tongues
PublicationChapter 7 reports the achievements on the field of artificial senses, such as electronic nose and electronic tongue. It examines multivariate data processing methods and demonstrates a promising potential for rapid routine analysis. Main attention is focused on detailed description of sensor used, construction and principle of operation of these systems. A brief review about the progress in the field of artificial senses and future trends...
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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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Photolysis for the Removal and Transformation of Pesticide Residues During Food Processing: A State-of-the-Art Minireview
PublicationPesticide residues are of great significant issue that exerted adverse effects on humans. There is a need for effective and non-toxic decontamination of pesticide residues during food processing. In this minireview, the recent advances in the degradation of pesticide residues by photolysis have been firstly described during food processing. The mechanisms of pesticide residues destruction by photolysis were discussed accordingly....
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Cavitation-based technologies for pretreatment and processing of food wastes: Major applications and mechanisms – A review
PublicationConversion of food wastes to valuable products is an important topic for sustainable development. Feedstock hydrolysis is a stage strongly affecting the anaerobic digestion process, and resistance of food waste towards hydrolysis causes a decrease in product yield. Such as biomethane, biohydrogen, biohythane, VFAs, and lactic acids. Moreover, mass transfer is a serious limitation of transesterification for the production of biodiesel....
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Novel ABTS-dot-blot method for the assessment of antioxidant properties of food packaging
PublicationThe new ABTS-dot-blot method for the direct determination of antioxidant activity of active packaging that is in contact with foodstuffs has been developed. The usefulness of the new method was verified with the use of agarose, pork gelatin, bacterial cellulose and cellulose-chitosan films with incorporated standard antioxidant – Trolox or plant phytochemicals derived from three types of berry juices (chokeberry, blue-berried honeysuckle,...
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An odor-sensing system - powerful technique for foodstuff studies
PublicationThis work examines gas sensor array technology combined with multivariate data processing methods and demonstrates a promising potential for rapid, non-destructive analysis of food. Main attention is focused on detailed description of sensor used in e-nose instruments, construction, and principle of operation of these systems. Moreover, this paper briefly reviews the progress in the field of artificial olfaction and future trends...
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Aktualne trendy w zakresie certyfikacji normatywnych systemów zarządzania w branży spożywczej
PublicationW opracowaniu omówiono aktualne trendy dotyczące certyfikacji systemu zarządzania jakością w sektorze rolno-spożywczym. Na podstawie danych uzyskanych z dużej, renomowanej jednostki certyfikującej przedstawiono analizę porównawczą dotyczącą liczby wydanych certyfikatów dla ogólnych systemów zarządzania oraz dla systemów branżowych dedykowanych sektorowi rolno-spożywczemu w odniesieniu do przedsiębiorstw różnych wielkości.
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Trophic Transfer of Mercury in a Temperate Marine Food Web, Southern Baltic Sea
PublicationMercury (Hg) is considered to be one of the most dangerous global environmental pollutants. The toxicity and bioavailabilityof Hg depend on its chemical form, and the greatest hazard is posed by the organomercurial compounds. Hg is introduced into the human body primarily through the consumption of fish and seafood. Despite numerous studies on Hg in marine organisms, there is still a gap in the knowledge on Hg uptake and...
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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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ANALYSIS OF TRIBOLOGICAL PROPERTIES OF VEGETABLE GREASES FOR APPLICATIONS IN AGRI-FOOD INDUSTRIES
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Modeling of chromatographic lipophilicity of food synthetic dyes estimated on different columns
PublicationBadano parametry retencyjne wybranych syntetycznych barwników żywności z wykorzystaniem techniki RP-HPLC z wykorzystaniem kolumn z chemicznie modyfikowanym wypełnieniem typu C-8, C-16, C-18 oraz CN.Uzyskane wyniki mogą być podstawą do stwierdzenia, że badane związki charakteryzują się podobnymi parametrami retencyjnymi w stosunku do kolumn z fazą stacjonarną typu C-8, C-16 oraz C-18.
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Enterotoxigenic Potential of Coagulase-Negative Staphylococci from Ready-to-Eat Food
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A review of theoretical and practical aspects of solid-phase microextraction in food analysis.
PublicationSPME (mikroekstrakcja do fazy stacjonarnej) to szybka, nowoczesna technika przygotowania próbki do analizy. W niniejszej pracy dokonano przeglądu zastosowania techniki SPME do badania zanieczyszczeń żywności i analizy jej naturalnych składników. Praca zawiera również krótki teoretyczny opis zasad działania techniki SPME.
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Content of selenium in selected food products on the markets of north-western Poland
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Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification
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Biodegradable polymers for food packaging - factors influencing their degradation and certification types - a comprehensive review
PublicationIn the paper an overview of novel biodegradable polymers for food packaging can be found. The aim was to present factors influencing polymer degradation and biodegradation in various environments. It was noted that biodegradable polymers are imperfect alternative for classical polymers and its decomposition strongly depends on degradation environment.
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Polyethylene as a small vessel's building material
PublicationThe most common use of polyethylene we can notice nowadays are areas like water supply systems, gas industry (esp. gas piping), food industry, small-scale, light and consumer goods industries. That material has far more applications. One of them is shipbuilding - especially small inland or offshore vessels.
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How can systems thinking help us in the COVID‐19 crisis?
PublicationThe COVID-19 pandemic outbreak remains one of the most influential events in the global economy over the recent years. While being primarily public health related, it has a tremendous impact on many other aspects, including business management. Many businesses were forced to introduce rapid changes to their business models in order to survive. The aim of this paper is to show the complexity and interrelations of changes triggered...
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By-Products from Food Industry as a Promising Alternative for the Conventional Fillers for Wood–Polymer Composites
PublicationThe present paper describes the application of two types of food-industry by-products, brewers’ spent grain (BSG), and coffee silverskin (ŁK) as promising alternatives for the conventional beech wood flour (WF) for wood–polymer composites. The main goal was to investigate the impact of partial and complete WF substitution by BSG and ŁK on the processing, structure, physicochemical, mechanical, and thermal properties of resulting...
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Environmental impacts of food waste management technologies: A critical review of life cycle assessment (LCA) studies
PublicationFood waste is a serious global problem. Therefore, it is essential to reduce food waste and adopt recycling strategies to minimize its environmental impacts. However, conventional waste disposal methods emit harmful gases such as dioxin, CH4, N2O, and NH3, which contaminate the air and water resources. This work reviews the environmental consequences of food waste based on lifecycle assessment (LCA) techniques using methods such...
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Comprehensive two-dimensional gas chromatography - promising technique for analysis of complex food matrices
PublicationThe present paper is focused on brief description of operational principle of comprehensive two-dimensional gas chromatography (GC×GC) technique, instrumentation and data processing. Furthermore, the examples of application in the field of food analysis, performed also in the author's laboratory, are given. The detailed discussion of GC×GC characterization and comparison of the volatile composition of berries of different blue...