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Search results for: INFANT FOODS
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Qualitative analysis of phospholipids and their oxidised derivatives – used techniques and examples of their applications related to lipidomic research and food analysis
PublicationPhospholipids (PLs) are important biomolecules that not only constitute structural building blocks and scaffolds of cell and organelle membranes, but also play a vital role in cell biochemistry and physiology. Moreover, dietary exogenous PLs are characterized by high nutritional value and other beneficial health effects, which are confirmed by numerous epidemiological studies. For this reason, PLs are of high interest in lipidomics...
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Editorial: Food/Diet Supplements From Natural Sources: Current Status and Future Challenges From a Pharmacological Perspective
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Occurrence of antibiotic resistance among Enterobacterales isolated from raw and ready-to-eat food – phenotypic and genotypic characteristics
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White Clover (Trifolium repens L.) Cultivation as a Means of Soil Regeneration and Pursuit of a Sustainable Food System Model
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Antioxidant potential, mineral composition and inhibitory effects of conifer needle extract on hyaluronidase - prospects of application in functional food
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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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The Influence of Co-Fermentation of Agri-Food Waste with Primary Sludge on Biogas Production and Composition of the Liquid Fraction of Digestate
PublicationEnergy self-sufficiency is a current trend in wastewater treatment plants. This effect can be achieved by increasing the production of electricity from biogas and by reducing energy consumption for technological processes. One idea, in line with the circular economy concept, is the use of waste rich in organic matter as co-substrates for the fermentation process. The aim of this study was to determine the effect of waste co-fermentation...
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Ammonia amendment promotes high rate lactate production and recovery from semi-continuous food waste fermentation
PublicationIn this study, a reliable approach using ammonia nitrogen was proposed to increase lactate production during semi-continuous food waste (FW) fermentation under mesophilic conditions. Both free ammonia nitrogen (FAN) and ammonium ion (NH4+-N) were present in mesophilic reactors, with a wide FAN/NH4+-N ratio variation due to the intermittent pH control. The investigation of responsible mechanisms revealed that the increased production...
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Changing patterns in export of goods versus international competitiveness. A comparative analysis for Central-East European countries in the period 2000-2011.
PublicationThis paper discusses the existing links between changing patterns in the export of goods, broken down by technology-intensity, versus intrenational competitiveness. The study covers nine Central-East European (CEE) economies: Bulgaria, the Czech Republic, Estonia, Hungary, Latvia, Lithuania, Poland, Romania and the Slovak Republic, in the time span 2000-2011. We examine the hypothesis of a strong, positive and statistically significant...
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Assessment of under power ed propulsion machinery in electrically driven small inland waterway passenger ships from classification society point of view
PublicationPaper presents short operat ional a nd engineering analysis of underpowered propulsion in small electrically propelled small inland passenger ships. There is evidence that in certain weather conditions the phenomena of added aerodynamic resistance of small water crafts may have seriou s influence on their speed and manoeuvrability. Existing regulations like class societies rules for ship classification and construction or EU Directive 2006/87/EC do...
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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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Influence of Storage Time and Temperature on the Toxicity, Endocrine Potential, and Migration of Epoxy Resin Precursors in Extracts of Food Packaging Materials
PublicationThe aim of the present study was to establish a standard methodology for the extraction of epoxy resin precursors from several types of food packages (cans, multi-layered composite material, and cups) with selected simulation media (distilled water, 5% ethanol, 3% dimethyl sulfoxide, 5% acetic acid, artificial saliva) at different extraction times and temperatures (factors). Biological analyses were conducted to determine the acute...
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Przegląd metod oznaczania pestycydów i PCB w żywności. Methods of determination of pesticides and PCB´s in food - review
PublicationPestycydy i PCB występują w różnych elementach środowiska w dość małych stężeniach, ale związki te ulegają kumulacji i stąd są bardzo niebezpieczne dla zdrowia i życia ludzi i zwierząt. Różnorodność matryc i właściwości fizyko-chemicznych tych związków wymaga stosowania wielu metod przygotowania próbek do analizy i oznaczania. Procedura analityczna składa się z kolejnych bardzo ważnych etapów: pobrania i przygotowania próbki do...
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Estimation of smokers' exposure to mercury from combustible tobacco products, based on the approach used in food consumers’ exposure estimation
PublicationSmoking has been known to mankind for centuries, but it is only in recent decades that much attention has been paid to the harmfulness of this habit. Mercury inhalation is particularly dangerous in this respect and smoking creates extremely favorable conditions for the emission and targeted delivery of this element into the lungs. Despite this fact, a lack of a clear method for estimating the exposure of tobacco consumers to mercury...
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Tuning of food wastes bioavailability as feedstock for bio-conversion processes by acoustic cavitation and SPC, SPS, or H2O2 as external oxidants
PublicationThe growing amount of food wastes makes them a suitable source for the generation of bioproducts through anaerobic digestion. Appropriate hydrolysis of the feedstock can enhance the efficiency of production of desired products. In this work, acoustic cavitation (AC) was employed as a pretreatment method to enhance hydrolysis stage by the modification of model (potato-based) food waste for increase in soluble chemical oxygen demand...
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Optimization of vortex-assisted supramolecular solvent-based liquid liquid microextraction for the determination of mercury in real water and food samples
PublicationA novel method was developed for sample preparation for spectrophotometric determination of Hg(II) in water and food samples. The method was based on vortex-assisted supramolecular solvent-assisted liquid-liquid microextraction (VA-SUPRASs-LLME). Analytical parameters such as pH, chelating agent, solvent type and volume, vortex time and salting out effect were optimized. Surface and normal probability plots were drawn for the variables...
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The accessibility, necessity, and significance of certified reference materials for total selenium content and its species to improve food laboratories' performance
PublicationMicronutrients are one of the most important groups of nutrients that our body needs daily in trace amounts to tackle deficiencies. Selenium (Se) is a mineral that occurs naturally in foods and is an essential component of selenoproteins that support the healthy functioning of the human body. Therefore, monitoring dietary Se concentrations must be a higher priority to meet daily intakes. Fulfillment can be addressed through applying...
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Protective effect of lysostaphin from Staphylococcus simulans against growth of Staphylococcus aureus in milk and some other food products
PublicationZbadano skuteczność hamowania rozwoju Staphylococcus aureus w mleku, mięsie wieprzowym i majonezie lizostafyną uzyskaną przez ekspresję genu enzymu ze Staphylococcus simulans w komórkach Escherichia coli. Przeprowadzone eksperymenty wykazały znaczący wpływ lizostafyny na ograniczenie rozwoju Staphylococcus aureus.
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Assessing Food Insecurity and Its Drivers among Smallholder Farming Households in Rural Oyo State, Nigeria: The HFIAS Approach
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Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions
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Overcoming carboxylic acid inhibition by granular consortia in high-load liquefied food waste fermentation for efficient lactate accumulation
PublicationGranular sludge, a self-aggregating spherical biofilm, possesses better stability compared to flocculent sludge under extreme conditions. This study compared the ability of anaerobic granular sludge (AnGS) and flocculent waste activated sludge (WAS) to convert food waste (FW) into highly-valuable optically active lactic acid (LA), a central and versatile intermediate platform molecule. Different loadings (30–60 g volatile suspended...
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The impact of interactions between polyphenolic antioxidants on the redox-related chemical and biological properties of their mixtures – the extension of food synergy concept.
PublicationThe results of studies indicate that chemopreventive efficiency of isolated phytochemicals is lower than that of polyphenol-rich foods. This discrepancy has been ascribed to the food synergy concept that assumes additive or even synergistic influence of different food ingredients on human health. The results presented in the dissertation made it possible to propose an alternative and innovative explanation of these observations. The...
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The effect of processing on the safety and nutritional value
PublicationAgricultural crops as well as animal food raw materials are usually somehow processed before being used by humans. Processing should make them more useful, increase their safety and nutritional value, extend the shelf life, and modify the sensory properties. However, changes and interactions of various compounds in the conditions of processing may generate products toxic or otherwise unsafe for the human organism. The food industry...
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Rapid Characterization of the Human Breast Milk Lipidome Using a Solid-Phase Microextraction and Liquid Chromatography-Mass Spectrometry-Based Approach.
PublicationHuman breast milk (HBM) is a biofluid consisting of various biomolecules such as proteins, lipids, carbohydrates, minerals and bioactive substances. Due to its unique and complex composition, HBM provides not only nutritional components required for the growth of the infant, but also additional protection against infections. Global insight into the composition of HBM is crucial to understanding the health benefits infants receive...
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Revisiting the estimation of cutting power with different energetic methods while sawing soft and hard woods on the circular sawing machine: a Central European case
PublicationIn the classical approaches, used in Central Europe in practice, cutting forces and cutting power in sawing processes of timber are commonly computed by means of the specific cutting resistance kc. It needs to be highlighted that accessible sources in handbooks and the scientific literature do not provide any data about wood provenance, nor about cutting conditions, in which cutting resistance has been empirically determined. In...
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Relationship between left ventricular global longitudinal strain, infarct size and left ventricular function in patients with acute myocardial infarction in a stem cell therapy study
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Mercury and Chlorinated Pesticides on the Highest Level of the Food Web as Exemplified by Herring from the Southern Baltic and African Penguins from the Zoo
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Exploring educational traditions and experiences of block residents engaging in urban food self-production: a case study of Urban Living Lab
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Effects of osmotic and high pressure stress on expression of virulence factors among Enterococcus spp. isolated from food of animal origin
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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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Microorganisms from starter and protective cultures - Occurrence of antibiotic resistance and conjugal transfer of tet genes in vitro and during food fermentation
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Nanoparticle-assisted biohydrogen production from pretreated food industry wastewater sludge: Microbial community shifts in batch and continuous processes
PublicationBiohydrogen production from industrial waste has gained a significant attention as a sustainable energy source. In this study, the enrichment of biohydrogen production from pretreated dissolved air flotation (DAF) sludge, generated from food industry wastewater treatment plants, was investigated using SiO2@Cu-Ag dendrites cor- e–shell nanostructure (NS). The effect of NS on the changes of the microbial community and biohydrogen...
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Enhancing chain-elongating microbiomes: Sequential fungi-bacteria cooperation for efficient food waste upgrading using endogenous electron donors
PublicationThe upgrading of organic waste such as food waste (FW) into medium-chain carboxylates (MCC) is within a bio-based circular economy concept. An efficient chain elongation (CE) microbiome is difficult to obtain, which normally requires long-term acclimatization and an exogenous supplement of electron donor (ED, especially ethanol). In this study, the CE microbiome was rapidly shaped within 18 days and an efficient endogenous ethanol-based...
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A comprehensive review on Ginger (Zingiber officinale) as a potential source of nutraceuticals for food formulations: Towards the polishing of gingerol and other present biomolecules
PublicationCurrently, ginger is one the most consumed plants when dealing with the treatments of various illnesses. So far, it is known that various biologically active molecules, such as gingerols, shogaols and zingerone, among others, are the main responsible for specific biological activities, opening a new window for its utilization as a nutraceutical in foods. In pioneering extraction processes, solvent extraction has been initially...
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Quantum and carbon dots conjugated molecularly imprinted polymers as advanced nanomaterials for selective recognition of analytes in environmental, food and biomedical applications
PublicationSamples with complex matrix analyzed during explanation of pathogenesis of various diseases and food or environmental monitoring request advanced analytical and instrumental devices. Among the materials used for described purposes, quantum (QDs) or carbon dots (CDs) layered by molecularly imprinted polymer (MIP) shells have gained widespread attention. Unique optical and physicochemical properties of QDs/CDs together with high...
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Nonprotein nitrogenous compounds
PublicationThe non-protein nitrogen (NPN) fraction is an important group of food components for both technological and nutritional reasons. Free amino acids (FAAs), oligopeptides, amines, nucleic acids, and nucleotides, as well as other low-molecular nitrogen-containing components (cyanogenic glycosides, alkaloids, thiazoles, oxazoles, pyrroles, and pyrazines), are found in most foods. Their content depends on many factors, starting from...
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Ultrasound assisted solvent extraction of porous membrane-packed samples followed by liquid chromatography-tandem mass spectrometry for determination of BADGE, BFDGE and their derivatives in packed vegetables
PublicationThe problem of the presence of trace organic pollutants in food is of growing importance due to increasing awareness about their impact on newborns, infants and adults of reproductive age. Despite the fact that packaged food products offer many advantages, packaging can be a source of contamination for stored food. Thus, monitoring such pollution in food is of high importance. In this work, a novel methodology based on the solvent...
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Nutrients and Bioactive Components of Human Milk After one Year of Lactation. Implication for Human Milk Banks
PublicationObjective: Specifying the nutrient content and bioactive compounds in milk from long-term lactation for the purpose of finding additional sources of donors’ milk for HMBs. Method: Human milk samples were collected from 43 mothers of term infants (term infant human milk, TIHM) (3–6 weeks of lactation) and 50 mothers who have breastfed for over a year (long-nursing human milk, LNHM). The milk collection time was 24 hours. The analyses...
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Sample Preparation in Foodomics: Miniaturized Solid-Phase Extraction
PublicationAnalytical chemists face a challenge to bring comprehensive information on a given food and biological sample by using the best available analytical techniques and meet the requirements of sustainable development and green chemistry at the same time. A key objective of this chapter is to review selected literature data on the utilization of solid-phase extraction techniques with special attention to their miniaturized modes in...
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Gas chromatography-olfactometry (GC-O), electronic noses (e-noses) and electronic tongues (e-tongues) for in vivo food flavour measurement
PublicationThe capter revies two types of artificial olfaction instrumentation, i.e. gas-chromatography-olfactometry (GC-O) and chemical sensor technologies (electronic nose and tongue), combined with multivariate data processing methods as promising approaches for rapid analysis of food. The chapter also includes examples of specific applications for the detection of food flavour and volatile components.
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Technika mikroekstrakcji do fazy stacjonarnej (SPME) w badaniach analitycznych żywności. Solid-phase microextraction (SPME) in food analysis-review
PublicationW pracy przedstawiono studium literaturowe dotyczące zastosowania technik SPME, jako metody izolacji i wzbogacania zanieczyszczeń, związków zapachowych i smakowych oraz dodatków funkcjonalnych z próbek żywności. Przedstawiono także czynniki wpływające na efektywność procesu mikroekstrakcji do fazy stacjonarnej, wybrane chromatogramy obrazujące ten wpływ oraz tabelaryczne zestawienie przykładów zastosowań SPME do badań żywności.
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Oznaczanie pozostałości pestycydów w próbkach żywności w wykorzystaniem metodyki QuEChERS = QuEChERS approach for the determination of pesticide residues in food matrixes
PublicationBez wątpienia, wartym uwagi podejściem do problemu oznaczania pestycydów, ze względu na różnorodność tej grupy związków, jest zastosowanie metodyk oznaczania pozostałości (multi-residue methods - MRMs). Niestety, w literaturze naukowej można znaleźć stosunkowo niewiele informacji na temat takiego podejścia do oznaczania pozostałości pestycydów w próbkach żywności. Stąd próba przybliżenia czytelnikom kilku najistotniejszych, zdaniem...
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Comparison of efficiency of different sorbents used during clean-up of extracts for determination of polychlorinated biphenyls and pesticide residues in low-fat food
PublicationOkreślono przydatność i zakres zastosowania kolumienek sorpcyjnych zawierających złoża różnych sorbentów wykorzystywanych do oczyszczania ekstraktów z żywności o zawartości do 20 % tłuszczu z wykorzystaniem techniki ekstrakcji do fazy stałej (SPE). Udowodniono, że zastosowanie kolumienek sorpcyjnych zawierających złoże żelu krzemionkowego modyfikowanego fazą aminopropylową, tlenku glinu bądź krzemianu magnezu do oczyszczania ekstraktów...
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Synergic Effect of Selected Ingredients and Calcium Chloride on the Technological, Molecular and Microbial Usefulness of Eggshells and Their Impact on Sensory Properties in a Food Model System
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Juices from untypical edible fruits as acidity regulators for food industry. Verification of health promoting properties. Comparison with typical acidity regulators
PublicationThe purpose of this work was to verify possibility of using juices from selected fruits characterized by the high antioxidant potential as natural acidity regulators with improved nutritional properties. The tested fruits included: mirabelle plum, sea buckthorn, lemon and blueberry honeysuckle.The potentiometric titration was used to compare the effiacy of the juices as acidity regulators with citric acid, a widely used acidity...
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Trends in In Silico Approaches to the Prediction of Biologically Active Peptides in Meat and Meat Products as an Important Factor for Preventing Food-Related Chronic Diseases
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Juices from untypical edible fruits as acidity regulators for food industry. Verification of health promoting properties. Comparison with typical acidity regulators.
PublicationNowadays all kind of food additives, and among them acidity regulators, have become necessary components of most food products. Their role is lengthening shelf-life, improving the sensory properties and protecting food products from microbial contaminations. However, despite advantages, there are also some undesirable effects of use of food additives that have raised public concern recently. Therefore, food industry considers the...
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Ultrasound-assisted deep eutectic solvent-based liquid–liquid microextraction for simultaneous determination of Ni (II) and Zn (II) in food samples
PublicationA new approach was developed for the simultaneous pre-concentration and determination of Ni (II) and Zn (II) in food samples. This method is based on ultrasound-assisted liquid–liquid micro extraction using hydrophobic deep eutectic solvent (DES) and 1,10-phenanthroline as chelating agent. The effect of several parameters, such as pH, selection and volume of DES, amount of chelating agent, time of sonication and centrifugation,...
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An analytical approach to determine the health benefits and health risks of consuming berry juices
PublicationFood products composition analysis is a prerequisite for verification of product quality, fulfillment of regulatory enforcements, checking compliance with national and international food standards, contracting specifications, and nutrient labeling requirements and providing quality assurance for use of the product for the supplemen- tation of other foods. These aspects also apply to the berry fruit and berry juice. It also must...
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Principles of smoking
PublicationTreatment of a large variety of foods with wood smoke has been practiced for centuries—predominantlymeats, poultry, and fish, but also scallops, cheeses, prunes, paprika, and themalt used to produce whiskey and some sorts of beer.The process usually includes salting and partial drying; it may also be coupled with heating. The aim is to increase the shelf life of the products, prevent food poisoning, and add a desirable smoky flavor....