Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/131/417
Ł. Byczyński, R. Duliński
Background. Efficient methods of cultivating microalgae have been developed for the fuel industry in photobioreactors or open recirculation tanks. Reduced world fuel demand makes the production of thirdgeneration biofuels less profitable. Algae producers are looking for alternative applications for them and have high hopes for the food industry. Algae biomass is an excellent source of food ingredients – it is rich in easily digestible and well-balanced protein and is characterized by a high content of macro- and microelements occurring in easily digestible forms as complex or organometallic compounds. The presented study shows the results of an experiment aimed at examining the effect of adding microalgae in various forms (Arthrospira platensis and Ascophyllum nodosum - dried, granulated and smoked) to rye bread on the nitrogen, phosphorus, iron and iodine content. In order to test the bioavailability of these elements, the produced bread was subjected to a simulated in vitro digestion process. The dialysates and mineralized bread samples obtained were used to analyze the content of the above-mentioned macro- and microelements using spectrophotometric methods. Results and conclusion. The results obtained indicate a statistically significant effect of the addition of algae on an increase in the level of the elements discussed. The largest differences in the content of the analyzed macro- and microelements compared to the bread without additives were observed for the samples containing dried spirulina (Arthospira platensis) and Ascophyllum nodosum in the form of granules. The microalgae introduced into the rye bread also increased the bioavailability of iron and iodine.
{"title":"WPŁYW DODATKU ALG DO PIECZYWA ŻYTNIEGO NA ZAWARTOŚĆ I BIODOSTĘPNOŚĆ IN VITRO WYBRANYCH MIKRO I MAKROELEMENTÓW","authors":"Ł. Byczyński, R. Duliński","doi":"10.15193/zntj/2022/131/417","DOIUrl":"https://doi.org/10.15193/zntj/2022/131/417","url":null,"abstract":"Background. Efficient methods of cultivating microalgae have been developed for the fuel industry in photobioreactors or open recirculation tanks. Reduced world fuel demand makes the production of thirdgeneration biofuels less profitable. Algae producers are looking for alternative applications for them and have high hopes for the food industry. Algae biomass is an excellent source of food ingredients – it is rich in easily digestible and well-balanced protein and is characterized by a high content of macro- and microelements occurring in easily digestible forms as complex or organometallic compounds. The presented study shows the results of an experiment aimed at examining the effect of adding microalgae in various forms (Arthrospira platensis and Ascophyllum nodosum - dried, granulated and smoked) to rye bread on the nitrogen, phosphorus, iron and iodine content. In order to test the bioavailability of these elements, the produced bread was subjected to a simulated in vitro digestion process. The dialysates and mineralized bread samples obtained were used to analyze the content of the above-mentioned macro- and microelements using spectrophotometric methods. Results and conclusion. The results obtained indicate a statistically significant effect of the addition of algae on an increase in the level of the elements discussed. The largest differences in the content of the analyzed macro- and microelements compared to the bread without additives were observed for the samples containing dried spirulina (Arthospira platensis) and Ascophyllum nodosum in the form of granules. The microalgae introduced into the rye bread also increased the bioavailability of iron and iodine.","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66863230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/130/404
J. Sadowska, Karol Włodarczyk
Wprowadzenie. Tłuszcze roślinne są najczęściej olejami o wysokiej zawartości pożądanych w diecie nienasyconych kwasów tłuszczowych. Wyjątkiem są oleje z roślin tropikalnych, m.in. olej palmowy. W ostatnich kilkunastu latach żywieniowe wykorzystanie oleju palmowego znacznie się zwiększyło. Jednym z argumentów, dzięki którym wzrosło zainteresowanie tym tłuszczem, jest fakt, że w krajach tropikalnych olej ten jest od setek lat obecny w całodziennej racji pokarmowej, nie przyczyniając się do rozwoju chorób sercowo-naczyniowych. Wysoka zawartość nasyconych kwasów tłuszczowych sprawia, że wpływ oleju palmowego na zdrowie jest utożsamiany z wpływem tłuszczów zwierzęcych. W niniejszej pracy dokonano przeglądu danych literaturowych w zakresie zastosowania technologicznego i działania oleju palmowego na organizm ludzi i zwierząt doświadczalnych. Wyniki i wnioski. Wyniki badań dotyczące wpływu spożywania oleju palmowego na zdrowie są niejednoznaczne. Najczęściej stwierdza się, że zastąpienie oleju palmowego olejami bogatymi w nienasycone kwasy tłuszczowe nie przynosi wymiernych korzyści zdrowotnych, w tym związanych z poprawą metabolizmu węglowodanowo-lipidowego, i nie wpływa na ryzyko chorób sercowo-naczyniowych. Zgodnie z międzynarodowymi wytycznymi spożycie nasyconych kwasów tłuszczowych powinno być utrzymywane na poziomie <10 % całkowitej energii w ramach zbilansowanej diety i w tych granicach nie wykazano niekorzystnego wpływu spożycia oleju palmowego na zdrowie ludzi. Ograniczeniem możliwości wnioskowania o wpływie oleju palmowego na zdrowie jest duże zróżnicowanie jego rodzajów. Najczęściej nie jest ono uwzględniane w prowadzonych badaniach, a w części metodycznej większości publikacji brakuje informacji o tym, jaki olej palmowy został użyty. Dlatego tak ważne jest prowadzenie dobrze zaplanowanych badań z precyzyjnie dobranym i opisanym rodzajem oleju palmowego.
{"title":"Wybrane aspekty technologiczne i zdrowotne stosowania oleju palmowego w produkcji żywności","authors":"J. Sadowska, Karol Włodarczyk","doi":"10.15193/zntj/2022/130/404","DOIUrl":"https://doi.org/10.15193/zntj/2022/130/404","url":null,"abstract":"Wprowadzenie. Tłuszcze roślinne są najczęściej olejami o wysokiej zawartości pożądanych w diecie nienasyconych kwasów tłuszczowych. Wyjątkiem są oleje z roślin tropikalnych, m.in. olej palmowy. W ostatnich kilkunastu latach żywieniowe wykorzystanie oleju palmowego znacznie się zwiększyło. Jednym z argumentów, dzięki którym wzrosło zainteresowanie tym tłuszczem, jest fakt, że w krajach tropikalnych olej ten jest od setek lat obecny w całodziennej racji pokarmowej, nie przyczyniając się do rozwoju chorób sercowo-naczyniowych. Wysoka zawartość nasyconych kwasów tłuszczowych sprawia, że wpływ oleju palmowego na zdrowie jest utożsamiany z wpływem tłuszczów zwierzęcych. W niniejszej pracy dokonano przeglądu danych literaturowych w zakresie zastosowania technologicznego i działania oleju palmowego na organizm ludzi i zwierząt doświadczalnych. Wyniki i wnioski. Wyniki badań dotyczące wpływu spożywania oleju palmowego na zdrowie są niejednoznaczne. Najczęściej stwierdza się, że zastąpienie oleju palmowego olejami bogatymi w nienasycone kwasy tłuszczowe nie przynosi wymiernych korzyści zdrowotnych, w tym związanych z poprawą metabolizmu węglowodanowo-lipidowego, i nie wpływa na ryzyko chorób sercowo-naczyniowych. Zgodnie z międzynarodowymi wytycznymi spożycie nasyconych kwasów tłuszczowych powinno być utrzymywane na poziomie <10 % całkowitej energii w ramach zbilansowanej diety i w tych granicach nie wykazano niekorzystnego wpływu spożycia oleju palmowego na zdrowie ludzi. Ograniczeniem możliwości wnioskowania o wpływie oleju palmowego na zdrowie jest duże zróżnicowanie jego rodzajów. Najczęściej nie jest ono uwzględniane w prowadzonych badaniach, a w części metodycznej większości publikacji brakuje informacji o tym, jaki olej palmowy został użyty. Dlatego tak ważne jest prowadzenie dobrze zaplanowanych badań z precyzyjnie dobranym i opisanym rodzajem oleju palmowego.","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66862670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/131/418
Nikola Śmigielska, Anna SZOSLAND-FAŁTYN, B. Bartodziejska
Background. Whey, a waste product from cheese production, is an underutilized raw material with high nutritional value. This waste product may be used in the production of fermented beverages. The aim of this study was to develop an innovative fermented beverage based on whey and fruit vinegar and to determine the survivability of two probiotic strains of lactic acid bacteria. The study included the preparation of individual components, the selection of their appropriate proportions and the verification of the influence of storage conditions and time on the survivability of the strains. The biological material consisted of Saccharomyces cerevisiae wine yeast strain, Acetobacter pasterianus O4 and Acetobacter pasterianus MW3 acetic bacteria strains and lactic acid bacteria strains: Lacticaseibacillus rhamnosus GG ATCC 53103 and Lactiplantibacillus plantarum LMG P-21021. The survivabilityl of lactic acid bacteria was tested under anaerobic conditions. The beverage was made of whey mixed with 10 % to 50 % apple cider vinegar. The above beverage was kept at a temperature of 21 ± 2 °C and 3 ± 2 °C for 21 days. Results and conclusion. The beverage was analyzed once a week, and the number of lactic acid bacteria after 21 days of storage was at a high level, exceeding the WHO recommended number of bacteria in probiotic beverages – 106 ÷ 107 CFU/cm3 . The beverage based on whey and the addition of 10 % vinegar was a good medium, and the number of lactic acid bacteria in each variant of the beverage was on average 8.4 ± 0.29 log CFU/cm3 .
{"title":"PRZEŻYWALNOŚĆ BAKTERII PROBIOTYCZNYCH W INNOWACYJNYM NAPOJU NA BAZIE OCTU OWOCOWEGO I SERWATKI","authors":"Nikola Śmigielska, Anna SZOSLAND-FAŁTYN, B. Bartodziejska","doi":"10.15193/zntj/2022/131/418","DOIUrl":"https://doi.org/10.15193/zntj/2022/131/418","url":null,"abstract":"Background. Whey, a waste product from cheese production, is an underutilized raw material with high nutritional value. This waste product may be used in the production of fermented beverages. The aim of this study was to develop an innovative fermented beverage based on whey and fruit vinegar and to determine the survivability of two probiotic strains of lactic acid bacteria. The study included the preparation of individual components, the selection of their appropriate proportions and the verification of the influence of storage conditions and time on the survivability of the strains. The biological material consisted of Saccharomyces cerevisiae wine yeast strain, Acetobacter pasterianus O4 and Acetobacter pasterianus MW3 acetic bacteria strains and lactic acid bacteria strains: Lacticaseibacillus rhamnosus GG ATCC 53103 and Lactiplantibacillus plantarum LMG P-21021. The survivabilityl of lactic acid bacteria was tested under anaerobic conditions. The beverage was made of whey mixed with 10 % to 50 % apple cider vinegar. The above beverage was kept at a temperature of 21 ± 2 °C and 3 ± 2 °C for 21 days. Results and conclusion. The beverage was analyzed once a week, and the number of lactic acid bacteria after 21 days of storage was at a high level, exceeding the WHO recommended number of bacteria in probiotic beverages – 106 ÷ 107 CFU/cm3 . The beverage based on whey and the addition of 10 % vinegar was a good medium, and the number of lactic acid bacteria in each variant of the beverage was on average 8.4 ± 0.29 log CFU/cm3 .","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66863238","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/130/411
Joanna Horoszewicz, M. Kruk, K. Król, D. Jaworska, E. Hallmann, M. Trząskowska
Background. Nut skins are ones of the most common types of waste in the confectionery industry. They are rich in polyphenolic compounds, including phenolic acids, flavonoids and flavonols, which have a health-promoting effects. The study aimed to analyze the content of polyphenols and the antimicrobial properties of hazelnut seed skins and the possibility of using them to enrich the model snack with phenolic compounds. Results and conclusion. The researched huzelnut skins contained a wide spectrum of polyphenolic compounds, in particular a high content of gallic acid, and also showed inhibitory properties on the growth of the selected strains of pathogenic bacteria. Their addition may contribute to increasing food safety. It was found that the addition of seed skins did not adversely affect the sensory quality of the products to which they have been added and the consumer acceptance. Hazelnut seed skins can be used to enrich food with polyphenols.
{"title":"The use of hazelnut seed skins for the fortification of food with polyphenols and to increase food safety","authors":"Joanna Horoszewicz, M. Kruk, K. Król, D. Jaworska, E. Hallmann, M. Trząskowska","doi":"10.15193/zntj/2022/130/411","DOIUrl":"https://doi.org/10.15193/zntj/2022/130/411","url":null,"abstract":"Background. Nut skins are ones of the most common types of waste in the confectionery industry. They are rich in polyphenolic compounds, including phenolic acids, flavonoids and flavonols, which have a health-promoting effects. The study aimed to analyze the content of polyphenols and the antimicrobial properties of hazelnut seed skins and the possibility of using them to enrich the model snack with phenolic compounds. Results and conclusion. The researched huzelnut skins contained a wide spectrum of polyphenolic compounds, in particular a high content of gallic acid, and also showed inhibitory properties on the growth of the selected strains of pathogenic bacteria. Their addition may contribute to increasing food safety. It was found that the addition of seed skins did not adversely affect the sensory quality of the products to which they have been added and the consumer acceptance. Hazelnut seed skins can be used to enrich food with polyphenols.","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66862881","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/131/413
Marta Chaberek, M. Gniewosz, Katarzyna Pobiega, K. Rybak
Background. Active packaging improves the microbial safety and sensory properties of food, extending shelf life of the stored product. Raw beef is an example of food prone to microbial contamination. Listeria monocytogenes and Escherichia coli are commonly found in raw meat, and their presence can lead to food poisoning of consumers worldwide. Cellulose paper is commonly used to wrap raw meat. Active paper can be obtained by coating the paper with antimicrobial agents. Plant-derived essential oils can act as a natural preservative. The aim of the study is the characterization of paper coated with cinnamon bark essential oil, cinnamon leaf essential oil and clove essential oil, as well as the evaluation of its use in packing raw beef. Results and conclusion. Coating paper with cinnamon bark essential oil and clove essential oil changed the color of paper to yellow and white compared to the blue and white colors of the control sample and paper enriched with cinnamon leaf essential oil. Coating the paper affected its structure. Essential oils penetrated the voids in the paper and filled the pores. Wrapping raw beef in the coated paper reduced the growth of Listeria innocua and E. coli during refrigerated storage. Wrapping beef in the coated paper did not affect the beef color during 72-hour storage. The results obtained indicate the possibility of using paper coated with essential oils as active packaging for raw beef
{"title":"CHARAKTERYSTYKA PAPIERU POWLECZONEGO OLEJKIEM ETERYCZNYM I OCENA JEGO ZASTOSOWANIA W PAKOWANIU MIĘSA WOŁOWEGO","authors":"Marta Chaberek, M. Gniewosz, Katarzyna Pobiega, K. Rybak","doi":"10.15193/zntj/2022/131/413","DOIUrl":"https://doi.org/10.15193/zntj/2022/131/413","url":null,"abstract":"Background. Active packaging improves the microbial safety and sensory properties of food, extending shelf life of the stored product. Raw beef is an example of food prone to microbial contamination. Listeria monocytogenes and Escherichia coli are commonly found in raw meat, and their presence can lead to food poisoning of consumers worldwide. Cellulose paper is commonly used to wrap raw meat. Active paper can be obtained by coating the paper with antimicrobial agents. Plant-derived essential oils can act as a natural preservative. The aim of the study is the characterization of paper coated with cinnamon bark essential oil, cinnamon leaf essential oil and clove essential oil, as well as the evaluation of its use in packing raw beef. Results and conclusion. Coating paper with cinnamon bark essential oil and clove essential oil changed the color of paper to yellow and white compared to the blue and white colors of the control sample and paper enriched with cinnamon leaf essential oil. Coating the paper affected its structure. Essential oils penetrated the voids in the paper and filled the pores. Wrapping raw beef in the coated paper reduced the growth of Listeria innocua and E. coli during refrigerated storage. Wrapping beef in the coated paper did not affect the beef color during 72-hour storage. The results obtained indicate the possibility of using paper coated with essential oils as active packaging for raw beef","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66862966","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/132/421
Elżbieta BOGUSŁAWSKA-WĄS, Nikola Piechowiak, Alicja Dłubała, Katarzyna Modrzejewska
Background. The aim of this study was to evaluate selected probiotic preparations for determining the abundance and species affiliation of the strains contained in them. To meet the assumed objectives of this study, ten different preparations sold retail were used. The evaluation included a quantitative and qualitative analysis. The quantitative analysis was carried out using culture methods, which also allowed for the initial determination of the microbiota diversity of the preparations tested and the isolation of strains for further study. Results and conclusion. A total of nine bacterial strains and two yeast strains were isolated. The qualitative analysis included biochemical tests using API® 50 CHL and API® ID 32 C tests, as well as a genetic analysis. Genetic identification was performed using the PCR technique with agarose gel electrophoretic separation of products. A pair of primers was used to identify yeast strains: ITS1 (5'-TCC GTA GGT GAA CCT GCG G-3') and ITS4 (5'-TCC TCC GCT TAT TGA TAT GC-3'), which allowed to confirm their species affiliation to Saccharomyces cerevisiae. Genetic identification of bacteria of the genus Lactobacillus was carried out using primers 27F (5'-AGAGTTTGATCCTGGCTCAG-3') and 1492R (5'-GGTTACCTTGTTACGACTT-3'). Only three of ten preparations met all declarations specified on the packaging, relating to the number of strains, their species affiliation and the number of CFUs in a single dose of the product. For one preparation, one bacterial strain not mentioned in the declaration was isolated, and one diet supplement showed <104 cfu / dose of live microorganisms. For three preparations, one of the declared bacterial strains was not isolated.
{"title":"MIKROBIOLOGICZNA ANALIZA PREPARATÓW PROBIOTYCZNYCH","authors":"Elżbieta BOGUSŁAWSKA-WĄS, Nikola Piechowiak, Alicja Dłubała, Katarzyna Modrzejewska","doi":"10.15193/zntj/2022/132/421","DOIUrl":"https://doi.org/10.15193/zntj/2022/132/421","url":null,"abstract":"Background. The aim of this study was to evaluate selected probiotic preparations for determining the abundance and species affiliation of the strains contained in them. To meet the assumed objectives of this study, ten different preparations sold retail were used. The evaluation included a quantitative and qualitative analysis. The quantitative analysis was carried out using culture methods, which also allowed for the initial determination of the microbiota diversity of the preparations tested and the isolation of strains for further study. Results and conclusion. A total of nine bacterial strains and two yeast strains were isolated. The qualitative analysis included biochemical tests using API® 50 CHL and API® ID 32 C tests, as well as a genetic analysis. Genetic identification was performed using the PCR technique with agarose gel electrophoretic separation of products. A pair of primers was used to identify yeast strains: ITS1 (5'-TCC GTA GGT GAA CCT GCG G-3') and ITS4 (5'-TCC TCC GCT TAT TGA TAT GC-3'), which allowed to confirm their species affiliation to Saccharomyces cerevisiae. Genetic identification of bacteria of the genus Lactobacillus was carried out using primers 27F (5'-AGAGTTTGATCCTGGCTCAG-3') and 1492R (5'-GGTTACCTTGTTACGACTT-3'). Only three of ten preparations met all declarations specified on the packaging, relating to the number of strains, their species affiliation and the number of CFUs in a single dose of the product. For one preparation, one bacterial strain not mentioned in the declaration was isolated, and one diet supplement showed <104 cfu / dose of live microorganisms. For three preparations, one of the declared bacterial strains was not isolated.","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66863308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/132/425
Anna Ignaczak, Ewelina Masiarz, Martyna Makowska, H. Kowalska
Background. Growing consumer awareness of food consumption and expectations related to its quality and health of food in a daily diet, including for people with various health problems, point to the need to look for new directions in food production, such as dried Jerusalem artichoke snacks. The aim of the work was to examine the effect of osmotic dehydration and drying methods on the selected properties of dried Jerusalem artichoke. The research material comprised Jerusalem artichoke tubers. Fresh Jerusalem artichoke, initially dehydrated in an osmotic dehydration process in 60 % sucrose solution at 50 °C for 1 h, was dried by means of convection, microwave-convection, microwave-vacuum and freeze-drying. Results and conclusion. Freeze-dried samples, both with and without pre-treatment, reached the lowest value of water activity. At the same time, they were characterized by the highest content of dry matter. Compared to the raw material, the dehydration and drying of Jerusalem artichoke reduced the total polyphenol content and antioxidant activity. High values of both indices (176 ÷ 183 mg GAE/100 g d.m./ EC50 = 4.4 ÷ 4.6 mg d.m./cm3 ), slightly lower than in the raw material, were found in convective and microwave-vacuum dried samples. Using osmotic dehydration and selecting a method of drying Jerusalem artichoke allows to shape the properties of the obtained dried snacks with health-promoting properties. Microwave-vacuum drying proved to be particularly useful, mainly due to the short time of the process and the preservation of polyphenolic compounds and high antioxidant activity compared to freeze-dried products, considered to be a standard.
{"title":"KSZTAŁTOWANIE WŁAŚCIWOŚCI PRZEKĄSKI Z TOPINAMBURU HELIANTHUS TUBEROSUS L. WYTWARZANEJ METODAMI OSMOTYCZNEGO ODWADNIANIA I SUSZENIA","authors":"Anna Ignaczak, Ewelina Masiarz, Martyna Makowska, H. Kowalska","doi":"10.15193/zntj/2022/132/425","DOIUrl":"https://doi.org/10.15193/zntj/2022/132/425","url":null,"abstract":"Background. Growing consumer awareness of food consumption and expectations related to its quality and health of food in a daily diet, including for people with various health problems, point to the need to look for new directions in food production, such as dried Jerusalem artichoke snacks. The aim of the work was to examine the effect of osmotic dehydration and drying methods on the selected properties of dried Jerusalem artichoke. The research material comprised Jerusalem artichoke tubers. Fresh Jerusalem artichoke, initially dehydrated in an osmotic dehydration process in 60 % sucrose solution at 50 °C for 1 h, was dried by means of convection, microwave-convection, microwave-vacuum and freeze-drying. Results and conclusion. Freeze-dried samples, both with and without pre-treatment, reached the lowest value of water activity. At the same time, they were characterized by the highest content of dry matter. Compared to the raw material, the dehydration and drying of Jerusalem artichoke reduced the total polyphenol content and antioxidant activity. High values of both indices (176 ÷ 183 mg GAE/100 g d.m./ EC50 = 4.4 ÷ 4.6 mg d.m./cm3 ), slightly lower than in the raw material, were found in convective and microwave-vacuum dried samples. Using osmotic dehydration and selecting a method of drying Jerusalem artichoke allows to shape the properties of the obtained dried snacks with health-promoting properties. Microwave-vacuum drying proved to be particularly useful, mainly due to the short time of the process and the preservation of polyphenolic compounds and high antioxidant activity compared to freeze-dried products, considered to be a standard.","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66863383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/131/414
Iwona Kawacka, A. Olejnik-Schmidt
Background. Listeria monocytogenes is a foodborne human pathogen and a causative factor of listeriosis, which is an illness with a high mortality rate. Serotyping is a method for differentiating L. monocytogenes isolates based on unique combinations of somatic (O) and flagellar (H) antigens on the surface of their cells. Standard serotyping involves agglutination methods, which require using antisera. However, there are also genoserotyping methods which allow to categorise L. monocytogenes isolates into particular groups of serotypes (referred to as serogroups) based on genetic analyses. Differentiating L. monocytogenes isolates is an important issue in terms of food safety, surveillance and traceability of contamination sources. In this work, we present results of the genoserotyping of 153 L. monocytogenes isolates originating from meat products and meat processing environments at Polish processing plants. Two protocols were used for genoserotyping analyses: the first one allows to differentiate between four most common serotypes (1/2a, 1/2b, 1/2c and 4b) and the second one allows to distinguish hipervirulent serovar 4h from other serotypes. Results and conclusion. Results achieved using both methods were consistent and all isolates were categorised into corresponding serogroups within the two methodologies. Most of the isolates (73.9 %) were characterised as members of the IIa serogroup (representing the 1/2a, 3a serovars). The IVb (4b, 4d, 4e) serogroup was the second most common (and comprised 18.3 % of isolates), followed by IIb (1/2b, 3b, 7) and IIc (1/2c, 3c), however, the last two groups were equally numerous (and each of them comprised 3.9 % of all isolates). None of the collected isolates belonged to the serogroup representing the 4a, 4c, 4ab and 4h serotypes.
{"title":"GENOSEROTYPING OF LISTERIA MONOCYTOGENES STRAINS ORIGINATING FROM MEAT PRODUCTS AND MEAT PROCESSING ENVIRONMENTS","authors":"Iwona Kawacka, A. Olejnik-Schmidt","doi":"10.15193/zntj/2022/131/414","DOIUrl":"https://doi.org/10.15193/zntj/2022/131/414","url":null,"abstract":"Background. Listeria monocytogenes is a foodborne human pathogen and a causative factor of listeriosis, which is an illness with a high mortality rate. Serotyping is a method for differentiating L. monocytogenes isolates based on unique combinations of somatic (O) and flagellar (H) antigens on the surface of their cells. Standard serotyping involves agglutination methods, which require using antisera. However, there are also genoserotyping methods which allow to categorise L. monocytogenes isolates into particular groups of serotypes (referred to as serogroups) based on genetic analyses. Differentiating L. monocytogenes isolates is an important issue in terms of food safety, surveillance and traceability of contamination sources. In this work, we present results of the genoserotyping of 153 L. monocytogenes isolates originating from meat products and meat processing environments at Polish processing plants. Two protocols were used for genoserotyping analyses: the first one allows to differentiate between four most common serotypes (1/2a, 1/2b, 1/2c and 4b) and the second one allows to distinguish hipervirulent serovar 4h from other serotypes. Results and conclusion. Results achieved using both methods were consistent and all isolates were categorised into corresponding serogroups within the two methodologies. Most of the isolates (73.9 %) were characterised as members of the IIa serogroup (representing the 1/2a, 3a serovars). The IVb (4b, 4d, 4e) serogroup was the second most common (and comprised 18.3 % of isolates), followed by IIb (1/2b, 3b, 7) and IIc (1/2c, 3c), however, the last two groups were equally numerous (and each of them comprised 3.9 % of all isolates). None of the collected isolates belonged to the serogroup representing the 4a, 4c, 4ab and 4h serotypes.","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66863013","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/132/426
A. Platta, Paulina Kaczmarska
Background. Health behaviors combine emotional aspects, beliefs and tendencies to behave positively or negatively, thus making their nature very complex. The aim of this study was to assess selected health behaviors, subjective self-perception of the body image and eating patterns of girls aged 14 to 19 years (n = 114). The study entailed: examining the propensity of girls to reduce their nutritional consumption (Restricted Eating Scale), establishing behaviors associated with improper eating (Problem Eating Behaviors Questionnaire), identifying the factors affecting girls' eating behavior and subjective selfassessment of their body image and diet. Results and conclusion. The results of the study showed that girls had problems with an accurate perception of their own body image. Extreme food restriction was not proven, but some improper eating behaviors such as eating while doing activities, snacking during the day and eating irregularly were found. The continued monitoring of health-promoting behaviors is useful and reasonable due to the diagnosis of the need to take an action to promote the development of habits and hierarchies of health values among girls aged 14 to 19 from small town environments. The conducted research fits into health risk management and health promotion in the Polish population.
{"title":"SELECTED HEALTH BEHAVIOURS OF GIRLS AGED 14 TO 19 YEARS AND THE RISK OF EATING DISORDERS: A PILOT STUDY","authors":"A. Platta, Paulina Kaczmarska","doi":"10.15193/zntj/2022/132/426","DOIUrl":"https://doi.org/10.15193/zntj/2022/132/426","url":null,"abstract":"Background. Health behaviors combine emotional aspects, beliefs and tendencies to behave positively or negatively, thus making their nature very complex. The aim of this study was to assess selected health behaviors, subjective self-perception of the body image and eating patterns of girls aged 14 to 19 years (n = 114). The study entailed: examining the propensity of girls to reduce their nutritional consumption (Restricted Eating Scale), establishing behaviors associated with improper eating (Problem Eating Behaviors Questionnaire), identifying the factors affecting girls' eating behavior and subjective selfassessment of their body image and diet. Results and conclusion. The results of the study showed that girls had problems with an accurate perception of their own body image. Extreme food restriction was not proven, but some improper eating behaviors such as eating while doing activities, snacking during the day and eating irregularly were found. The continued monitoring of health-promoting behaviors is useful and reasonable due to the diagnosis of the need to take an action to promote the development of habits and hierarchies of health values among girls aged 14 to 19 from small town environments. The conducted research fits into health risk management and health promotion in the Polish population.","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66863394","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-01-01DOI: 10.15193/zntj/2022/131/415
Ewelina Sidor, M. Tomczyk, Michał Miłek, M. Dżugan
Background. The purpose of the study was to evaluate the effect of drone brood fixation in rape honey and to analyze changes in its antioxidant activity during storage. The fixation was carried out for frozen and lyophilized drone brood, which were mixed with honey in various proportions (1, 2, and 4 % w/w). The antioxidant activity (DPPH and FRAP methods) and the total content of polyphenolic compounds (TPC) after 3, 6, and 9 months of storage were analyzed. After 9 months of storage, the polyphenolic profile (HPTLC method) and physicochemical parameters of samples were assessed. Results and conclusion. The addition of drone brood to honey increased the antioxidant activity of the final product considerably (by 33 to 110 %), while only slightly affected the physicochemical parameters (conductivity and a diastase number) compared to control honey. Moreover, honey with the addition of drone brood still continued to meet the requirements for honey standard. The polyphenol profile obtained by HPTLC method for honey with the addition of drone brood was enriched mainly with ellagic and ferulic acids compared to control honey. It was found that fixing the drone brood in honey allows to maintain its antioxidant properties for 6 months, whereas a significant decrease in reducing power (FRAP) and polyphenolic content (TPC) during prolonged storage were observed (from 8 to 26 % ). Due to the fact that lower losses were observed for the addition of frozen than for lyophilized drone brood after 9 months of storage, preserving the frozen brood in honey (up to 5 % w/w) can be recommended as an effective and inexpensive method available in apiary conditions.
{"title":"THE EFFECT OF STORAGE TIME ON THE ANTIOXIDANT ACTIVITY AND POLYPHENOLIC PROFILE OF FROZEN AND LYOPHILIZED DRONE BROOD FIXED IN HONEY","authors":"Ewelina Sidor, M. Tomczyk, Michał Miłek, M. Dżugan","doi":"10.15193/zntj/2022/131/415","DOIUrl":"https://doi.org/10.15193/zntj/2022/131/415","url":null,"abstract":"Background. The purpose of the study was to evaluate the effect of drone brood fixation in rape honey and to analyze changes in its antioxidant activity during storage. The fixation was carried out for frozen and lyophilized drone brood, which were mixed with honey in various proportions (1, 2, and 4 % w/w). The antioxidant activity (DPPH and FRAP methods) and the total content of polyphenolic compounds (TPC) after 3, 6, and 9 months of storage were analyzed. After 9 months of storage, the polyphenolic profile (HPTLC method) and physicochemical parameters of samples were assessed. Results and conclusion. The addition of drone brood to honey increased the antioxidant activity of the final product considerably (by 33 to 110 %), while only slightly affected the physicochemical parameters (conductivity and a diastase number) compared to control honey. Moreover, honey with the addition of drone brood still continued to meet the requirements for honey standard. The polyphenol profile obtained by HPTLC method for honey with the addition of drone brood was enriched mainly with ellagic and ferulic acids compared to control honey. It was found that fixing the drone brood in honey allows to maintain its antioxidant properties for 6 months, whereas a significant decrease in reducing power (FRAP) and polyphenolic content (TPC) during prolonged storage were observed (from 8 to 26 % ). Due to the fact that lower losses were observed for the addition of frozen than for lyophilized drone brood after 9 months of storage, preserving the frozen brood in honey (up to 5 % w/w) can be recommended as an effective and inexpensive method available in apiary conditions.","PeriodicalId":49327,"journal":{"name":"Zywnosc-Nauka, Technologia, Jakosc","volume":"486 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"66863021","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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