Search results for: food science
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Evaluation of candidate reference material obtained from selenium - enriched sprouts for the purpose of selenium speciation analysis
PublicationSelenium is an essential element in animals and humans. Diet supplementation with selenium-rich vegetables has better chemoprotective effect than Se (IV) and SeMet. The production of selenium-enriched vegetables requires a preliminary stage in soil preparation, which may subsequently pose a risk of soil contamination. It seems that the sprouting of seeds under controlled conditions would be a good solution for delivering SeMetSeCys...
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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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Fish gelatin films containing aqueous extracts from phenolic-rich fruit pomace
PublicationThe aim of the work was to study the feasibility of using aqueous extracts from rowanberry, blue-berried honeysuckle, and chokeberry pomace for the formulation of fish gelatin films with antioxidant and antimicrobial activity as well as improved mechanical and water barrier properties. The predominant phenolic components in rowanberry and chokeberry extracts were hydroxycinnamates, and in blue-berried honeysuckle extract antho cyanins. Although...
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A comprehensive review on current and emerging technologies toward the valorization of bio‐based wastes and by products from foods
PublicationIndustries in the agro-food sector are the largest generators of waste in the world. Agro-food wastes and by products originate from the natural process of senescence, pretreatment, handling, and manufacturing processes of food and beverage products. Notably, most of the wastes are produced with the transformation of raw materials (such as fruits, vegetables, plants, tubers, cereals, and dairy products) into different processed...
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A Review on the Dietary Flavonoid Tiliroside
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Membrane distillation assisting food production processes of thermally sensitive food liquid items: a review
PublicationPhysical separation technologies have become important tool for processing in the current food manufacturing industries, especially for the products containing bioactive compounds thanks to their health benefits in costumers. As for the processing of bioactive food ingredients implies the implementation of integrated systems oriented to their separation, fractionation, and recovery. In this field, membrane distillation (MD), which...
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3-MCPD: A worldwide problem of food chemistry
Publication3-MCPD is a heat-induced food contaminant which has been widely investigated for decades. This paper presents an overview of current knowledge about 3-MCPD including its formation routes, occurrence in various foodstuffs, analytical approach, toxicological aspects and future research perspectives. So far 3-MCPD was determined in its free and bound form in thermally-treated foods, edible oils and fats, and infant foods including...
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Sources, properties and suitability of new thermostable enzymes in food processing
PublicationW niniejszym artykule przedstawiono przegląd badań wskazujących na przydatność rekombinantowej alfa-amylazy z Pyrococcus woesei i alfa glukozydazy z Thermus thermohilus do jednoetapowego wytwarzania syropów skrobiowych. Rekombinantowa beta-glikozydaza z Pyrococcus woesei może być natomiast stosowana do produkcji bezlaktozowych produktów z mleka i serwatki. Zachowanie aktywności w szerokim zakre-sie pH od 4,3 do 6,6 oraz duża termostabilność...
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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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The biological role of prolyl oligopeptidase and the procognitive potential of its peptidic inhibitors from food proteins
PublicationProlyl oligopeptidase (POP) is a conserved serine protease belonging to proline-specific peptidases. It has both enzymatic and non-enzymatic activity and is involved in numerous biological processes in the human body, playing a role in e.g., cellular growth and differentiation, inflammation, as well as the development of some neurodegenerative and neuropsychiatric disorders. This article describes the physiological and pathological...
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Comparative assessment of two extraction procedures for determination of bioactive compounds in some berries used for daily food consumption
PublicationTwo extractions with methanol and water were used to determine the antioxidant and binding properties of some berries as a supplement to food. Fluorometry, FTIR spectra and radical scavenging assays were used for characterisation of bioactive compounds (polyphenols, flavonoids, flavanols and tannins) and the levels of their antioxidant activities (AAs). The contents of bioactive compounds and AAs in water and methanol polyphenol...
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Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?
PublicationDuring the last decade, there has been a growing interest in understanding food's digestive fate in order to strengthen the possible effects of food on human health. Ideally, food digestion should be studied in vivo on humans but this is not always ethically and financially possible. Therefore, simple in vitro digestion models mimicking the gastrointestinal tract have been proposed as alternatives to in vivo experiments. Thus,...
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Membrane separation processes for the extraction and purification of steviol glycosides: an overview
PublicationSteviol glycosides (SGs), as natural sweeteners from Stevia rebaudiana, are currently employed for replacing sugar and its derivatives in several food products and formulations. Such compounds play an essential role in human health. Their usage provides a positive effect on preventing diseases related to sugar consumption, including diabetes mellitus, cancer, and lipid metabolism disorders. The traditional extraction of SGs is...
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Methods of selenium supplementation. Bioavability and determination of selenium compounds
PublicationIn This paper the method of supplementation of selenium in the environment and analytical methods of determining selenium were described
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Electrosynthesis of potato starch-casein complexes
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Effect of citric acid esterification conditions on the properties of the obtained resistant starch
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Comparative characterisation of durian, mango and avocado
PublicationCelem przeprowadzonych badan była ocena właściwości odżywczych i bioaktywnych stosunkowo mało znanych egzotycznych owoców duriana i ich porównanie z parametrami charakteryzującymi powszechnie znane owoce mango i gruszki adwokackiej. W badaniach wykorzystano takie techniki jak HPLC, trójwymiarowa fluorescencja (3D-FL), testy oparte na zastosowaniu rodników (ABTS i DPPH) oraz zaawansowane techniki chemometryczne. na podstawie uzyskanych...
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Methods of Selenium Supplementation: Bioavailability and Determination of Selenium Compounds
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Lithium biofortification of medicinal mushrooms Agrocybe cylindracea and Hericium erinaceus
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The influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing
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Effect of in vitro gastro‐pancreatic digestion on antioxidant activity of low‐molecular‐weight (<3.5 kDa) peptides from dry‐cured pork loins with probiotic strains of LAB
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Proteolysis in dry-aged loins manufactured with sonicated pork and inoculated withLactobacillus caseiŁOCK 0900 probiotic strain
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Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains ofLAB
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Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies
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Effect of acid whey on physicochemical characteristics of dry-cured organic pork loins without nitrite
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Microbial risks in mild hot smoking of fish
PublicationGorące wędzenie ryb w łagodnych warunkach, w temperaturze nie przekraczającej 65 stopni Celsjusza wewnątrz ryby i przy niskiej zawartości soli w mięsie tylko częściowo inaktywuje bakterie chorobotwórcze oraz w niewystarczającym stopniu hamuje wzrost drobnoustrojów podczas przechowywania produktu. Wymagane bezpieczeństwo można osiągnąć tylko w przypadku bardzo świeżego surowca i wysokiej higieny podczas jego przetwarzania oraz przechowywania...
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The reuse of brine to enhance the ripening of marine and freshwater fish resistant to marinating
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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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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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Kombucha from alternative raw materials – The review
PublicationNowadays, people's awareness about the role of diet in maintaining well-being and good health has increased. Consumers expect that the products not only provide them with essential nutrients but will also be a source of biologically active substances, which are beneficial to their health. One of the "healthy trends," which has appeared among the consumers worldwide is kombucha, a tea drink with high antioxidant potential, obtained...
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The correlation between nutritional and health potential and antioxidant properties of raw edible oils from cultivated and wild plants
PublicationThe nutritional properties and health potential of oils from 15 various cultivated and wild plants were investigated on the basis of the fatty acids profiles, total carotenoids and tocopherols content, antioxidant properties and health potential indexes such as atherogenicity index (AI). The oil contents of the plants varied between 0.9 g/100 g for lychee seeds and 29.7 g/100 g for borage seeds. The tocopherol content in oils ranged...
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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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Effects of artificial lighting on bioactivity of sweet red pepper (Capsicum annuum L.)
PublicationRecent studies have shown that artificial light effectively promotes the growth and development of red peppers when light spectra, intensities and duration are controlled. Cited reports deal mostly with studies involving with the growth stages of pepper. Changes in the biochemical status of plants were not studied. Therefore, this study focuses on the changes in the content of some bioactive compounds (polyphenols, flavonoids,...
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Specificity of Infant Digestive Conditions: Some Clues for Developing Relevant In Vitro Models
PublicationDigestion of nutrients is an essential function of the newborn infant gut to allow growth and development and understanding infant digestive function is essential to optimize nutrition and oral drug delivery. Ethical considerations prohibit invasive in vivo trials and as a consequence in vitro assays are often conducted. However, the choice of in vitro model parameters are not supported by an exhaustive analysis of the literature...
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Microwave heat treatment application to pasteurization of human milk
PublicationA prototype of microwave pasteurizer has been proposed as an alternative for holder pasteurization (HP) routinely used in Human Milk Bank (HMB), ensuring microbiological safety of human milk (HM). It was shown that the time of heat generation was about 15–16 min shorter by applying the microwave than in HP. Total inactivation of heat-sensitive bacteria Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Staphylococcus...
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Enterococci from ready-to-eat food - horizontal gene transfer of antibiotic resistance genes and genotypic characterization by PCR melting profile
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Influence of stage of lactation and year season on composition of mares' colostrum and milk and method and time of storage on vitamin C content in mares' milk
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The effects of variable nitrogen fertilization on amino acid content in sweet potato tubers (Ipomoea batatas L. [Lam.]) cultivated in central and eastern Europe
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Chemical composition analysis and authentication of whisky
PublicationW pracy przedstawiono informacje dotyczące porównania różnych rodzajów whisky i innych napojów alkoholowych, identyfikacji różnych rodzajów whisky, oceny jakości i potwierdzania autentyczności whisky. Ponadto w pracy omówiono różne techniki stosowane w analizie whisky, takie jak gazową i cieczową chromatografię z różnymi detektorami (FID, AED, UV-vis), nos elektroniczny, spektrometrię absorpcji atomowej i spektrometrię mas. Ponadto...
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Effects of starch type and concentration on the physicochemical properties of bilayer‐stabilized oil‐in‐water emulsion gels enriched with β‐1,3/1,6‐D‐glucans
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Phytochemical composition and biological activities of differently pigmented cabbage (Brassica oleracea var. capitata) and cauliflower (Brassica oleracea var. botrytis) varieties
PublicationBACKGROUND:Brassica plants contain awide spectrumofbioactive components that are responsible for their health-promoting potential such as vitamins, polyphenols and glucosinolates. This study attempted to relate the composition of bioactive phytochemicals and chosen biological activities (antioxidant, cytotoxic, anti-genotoxic, and influence on enzymatic activities) for extracts from differently pigmented cabbage (white and red)...
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The influence of plant protection by effective microorganisms on the content of bioactive phytochemicals in apples
PublicationThe phytochemicals of two apple cultivars (Yellow Transparent and Early Geneva) protected in two ways, conventionally with chemical pesticides or by effective microorganisms (EM), were compared. Two types of components were determined: lipids synthesised constitutively and generated via inducible pathways polyphenols along with antioxidant activity and profiles. The antioxidant activities assessed with ABTS, DPPH and Folin–Ciocalteu...
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Qualitative characteristics and comparison of volatile fraction of vodkas made from different botanical materials by comprehensive two-dimensional gas chromatography and the electronic nose based on the technology of ultra-fast gas chromatography
PublicationBACKGROUND Vodka is a spirit-based beverage made from ethyl alcohol of agricultural origin. At present, increasingly more vodka brands have labels that specify the botanical origin of the product. Until now, the techniques for distinguishing between vodkas of different botanical origin have been costly, time-consuming and insufficient for making a distinction between vodka produced from similar raw materials. Therefore, it is...
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Starch–metal complexes and metal compounds
PublicationRecently, metal derivatives of starch evoked considerable interest. Such metal derivatives can take a form of starch compounds bearing metal atoms and metal carrying moieties either covalently bound or complexed. Starch metal complexes may have a character of either Werner, inclusion, sorption or capillary complexes. In this publication, preparation, structure, properties and numerous current and potential applications of those...
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Introduction of Methods to Reduce and Remove Patulin from Food Products
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Trypsin inhibitor, antioxidant and antimicrobial activities as well as chemical composition of potato sprouts originating from yellow- and colored-fleshed varieties
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Antimicrobial potential of commercial silver nanoparticles and the characterization of their physical properties toward probiotic bacteria isolated from fermented milk products
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Antioxidant properties and resveratrol content of Polish Regent wines from Podkarpacie region
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Freezing enhances the phytocompound content in cornelian cherry (Cornus mas L.) liqueur
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Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production
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