Background. Increased consumption of foods high in resistant starch (RS) has been shown to prevent or manage type 2 diabetes, cardiovascular disease, and colon cancer. Materials and methods. The current study was carried out to identify the effects of supplementing noodles with high RS flour from red kidney beans, black turtle beans, mung beans, and potato starch on their RS con tent, quality properties, morphological appearance and consumer perception. The noodles were labelled F0 with 100% wheat flour, F1 with 22.5% high RS flour, F2 with 30% high RS flour, and F3 with 37.5% high RS flour. Results. The obtained results showed that the content of resistant starch in the noodles increased when some of the wheat flour was added/replaced with flour high in resistant starch content. The bright color of the noodles, L *, decreased significantly from the control sample F0 to the F3 formulation of noodles, which was attributed to the dark color of the supplemented flour, and the yellowness of the noodles also decreased. The addition of high RS flour had no significant effect on the hardness of the noodles. However, the cooking loss increased in the noodles from 6.09% in F0 to 9.87% in F3. The images from scanning electron microscopy showed increased pores in the noodles supplemented with high RS flour, which may explain the increased cooking loss. Consumers preferred the F2 noodles with 30% high RS flour supplementation. The incorpora tion of high RS flour into the noodle formulation increased RS content, but it had some negative effects on the quality parameters of the noodles. Conclusion. In order to achieve high RS noodles with acceptable quality, a suitable balance with the percentage of flour ought to be established when formulating products supplemented with high RS flour.
{"title":"Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch","authors":"Beverly Cheruto Too, N. V. Tai, N. Thuy","doi":"10.17306/j.afs.1011","DOIUrl":"https://doi.org/10.17306/j.afs.1011","url":null,"abstract":"Background. Increased consumption of foods high in resistant starch (RS) has been shown to prevent or manage type 2 diabetes, cardiovascular disease, and colon cancer. Materials and methods. The current study was carried out to identify the effects of supplementing noodles with high RS flour from red kidney beans, black turtle beans, mung beans, and potato starch on their RS con tent, quality properties, morphological appearance and consumer perception. The noodles were labelled F0 with 100% wheat flour, F1 with 22.5% high RS flour, F2 with 30% high RS flour, and F3 with 37.5% high RS flour. Results. The obtained results showed that the content of resistant starch in the noodles increased when some of the wheat flour was added/replaced with flour high in resistant starch content. The bright color of the noodles, L *, decreased significantly from the control sample F0 to the F3 formulation of noodles, which was attributed to the dark color of the supplemented flour, and the yellowness of the noodles also decreased. The addition of high RS flour had no significant effect on the hardness of the noodles. However, the cooking loss increased in the noodles from 6.09% in F0 to 9.87% in F3. The images from scanning electron microscopy showed increased pores in the noodles supplemented with high RS flour, which may explain the increased cooking loss. Consumers preferred the F2 noodles with 30% high RS flour supplementation. The incorpora tion of high RS flour into the noodle formulation increased RS content, but it had some negative effects on the quality parameters of the noodles. Conclusion. In order to achieve high RS noodles with acceptable quality, a suitable balance with the percentage of flour ought to be established when formulating products supplemented with high RS flour.","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"95 4 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87680557","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}
Background. Processed cheeses and processed cheese products are products that often contain non-dairy raw materials. However, the vast majority of research is aimed exclusively at studying the effects of these raw materials on quality and nutritional value, but the cost of finished products is not taken into account. Given this, it is important to search for recipes for processed cheese products using non-dairy raw materials which will achieve the minimum cost of production considering the optimal values of rheological parameters and organoleptic characteristics. Materials and methods. To optimize the recipe of processed cheese products, we used an experiment planning for a linear dependence model with two active factors (mass fraction of a mixture of palm oil and hemp oil and mass fraction of a mixture of oat flour and rice flour) and two output parameters (shear stress limit and organoleptic characteristics) followed by a search for the recipe of the processed cheese product of the minimum cost and acceptable quality. Results. The linear models obtained from the results of the planning of the experiment allow the influence of the amount of oil mixture (palm oil and hemp oil in the ratio 84.1:15.9) and of the (Bolgova depends on the amount and ratio of the non-dairy raw materials used. The processed cheese product which contains 11.32% oil mixture and 2.45% flour mixture is characterized by having the minimum cost, optimal value of shear stress limit, high organoleptic properties, and physicochemical parameters within established norms. The proposed approach to the designing of the recipe, taking into account its cost, can be used in the manufacturing of processed cheese products using other non-dairy raw materials.
{"title":"Designing of processed cheese products taking into account quality indicators and cost of raw materials","authors":"Nadiia Mashta","doi":"10.17306/j.afs.1034","DOIUrl":"https://doi.org/10.17306/j.afs.1034","url":null,"abstract":"Background. Processed cheeses and processed cheese products are products that often contain non-dairy raw materials. However, the vast majority of research is aimed exclusively at studying the effects of these raw materials on quality and nutritional value, but the cost of finished products is not taken into account. Given this, it is important to search for recipes for processed cheese products using non-dairy raw materials which will achieve the minimum cost of production considering the optimal values of rheological parameters and organoleptic characteristics. Materials and methods. To optimize the recipe of processed cheese products, we used an experiment planning for a linear dependence model with two active factors (mass fraction of a mixture of palm oil and hemp oil and mass fraction of a mixture of oat flour and rice flour) and two output parameters (shear stress limit and organoleptic characteristics) followed by a search for the recipe of the processed cheese product of the minimum cost and acceptable quality. Results. The linear models obtained from the results of the planning of the experiment allow the influence of the amount of oil mixture (palm oil and hemp oil in the ratio 84.1:15.9) and of the (Bolgova depends on the amount and ratio of the non-dairy raw materials used. The processed cheese product which contains 11.32% oil mixture and 2.45% flour mixture is characterized by having the minimum cost, optimal value of shear stress limit, high organoleptic properties, and physicochemical parameters within established norms. The proposed approach to the designing of the recipe, taking into account its cost, can be used in the manufacturing of processed cheese products using other non-dairy raw materials.","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"12 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80196771","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}
Hongfang Cai, Shuai Han, C. Pan, T. Zhao, Mingliang Yu, R. Ma, Zhi-fang Yu
Background. Nitric oxide (NO) is an important signaling molecule which could regulate different aspects of fruit ripening and senescence. However, the effects of NO treatment on the aroma volatiles of postharvest peaches is rarely reported. Materials and methods. In the present study, ‘Xiahui 6’ peaches were fumigated with 10 µL·L –1 NO for 3 h, then stored at 20°C for 9 days. Fruit firmness, SSC, TA, ethylene production, the content of fatty acids and aroma volatiles, and related gene expression were evaluated during storage. Results. Nitric oxide significantly maintained higher fruit firmness, SSC and TA at the end of storage, thus maintaining higher fruit quality. The gene expression of PpACS1/3 , PpACO were significantly depressed in NO-treated peaches, which resulted in the reduction of ethylene production. In addition, NO treatment delayed the decline of C6 volatiles, inhibited the formation of esters and lactones supported by a lower expression level of PpLOX3/4 , PpAAT1/2 , PpACX1/2/3/4 , PpFAD1/3 and a higher transcript abundance of PpLOX2 , PpHPL1 , PpADH1 . Additionally, the content of PA, SA, OA, LA and LeA reduced in response to NO treatment during the second half of storage, accompanied by a lower mRNA level in PpFAD1/2/3 . Conclusions. The effects of NO on peach aroma volatiles during storage were novel among the study of NO in peaches. In this study, NO maintained higher fruit quality, delayed the ripening and senescence of peach fruit after harvest. For aroma volatiles, NO maintained higher levels of C6 volatiles and reduced the content of esters and lactones in peaches, as well as the content of PA, SA, OA and LeA. These results together suggest that the effects of NO on peach aroma volatiles are a result of the regulation of genes related with the biosynthesis of aroma compounds, ethylene and fatty acids.
{"title":"Regulation of nitric oxide treatment in the biosynthesis of aroma volatiles in peach fruit during storage.","authors":"Hongfang Cai, Shuai Han, C. Pan, T. Zhao, Mingliang Yu, R. Ma, Zhi-fang Yu","doi":"10.17306/j.afs.0995","DOIUrl":"https://doi.org/10.17306/j.afs.0995","url":null,"abstract":"Background. Nitric oxide (NO) is an important signaling molecule which could regulate different aspects of fruit ripening and senescence. However, the effects of NO treatment on the aroma volatiles of postharvest peaches is rarely reported. Materials and methods. In the present study, ‘Xiahui 6’ peaches were fumigated with 10 µL·L –1 NO for 3 h, then stored at 20°C for 9 days. Fruit firmness, SSC, TA, ethylene production, the content of fatty acids and aroma volatiles, and related gene expression were evaluated during storage. Results. Nitric oxide significantly maintained higher fruit firmness, SSC and TA at the end of storage, thus maintaining higher fruit quality. The gene expression of PpACS1/3 , PpACO were significantly depressed in NO-treated peaches, which resulted in the reduction of ethylene production. In addition, NO treatment delayed the decline of C6 volatiles, inhibited the formation of esters and lactones supported by a lower expression level of PpLOX3/4 , PpAAT1/2 , PpACX1/2/3/4 , PpFAD1/3 and a higher transcript abundance of PpLOX2 , PpHPL1 , PpADH1 . Additionally, the content of PA, SA, OA, LA and LeA reduced in response to NO treatment during the second half of storage, accompanied by a lower mRNA level in PpFAD1/2/3 . Conclusions. The effects of NO on peach aroma volatiles during storage were novel among the study of NO in peaches. In this study, NO maintained higher fruit quality, delayed the ripening and senescence of peach fruit after harvest. For aroma volatiles, NO maintained higher levels of C6 volatiles and reduced the content of esters and lactones in peaches, as well as the content of PA, SA, OA and LeA. These results together suggest that the effects of NO on peach aroma volatiles are a result of the regulation of genes related with the biosynthesis of aroma compounds, ethylene and fatty acids.","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"376 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80577000","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}
Nikolay Ivanov Kolev, D. Vlahova-Vangelova, D. Balev, Stefan Georgiev Dragoev
Background. There is a growing interest in the so-called “clean label” meat products and those with a reduced synthetic additives content. The utilization of rose oil by-products is another motive underlying this study. Therefore, the aim of the study is to evaluate the effect of the incorporation of the three-component antioxidant blend on the oxidative stability and antioxidant activity of functional cooked sausages with nitrite reduction. Materials and methods. The three-component antioxidant blend was formulated after a mathematical optimization according to four target functions and consists of: 0.100 g/kg freeze-dried extract from dry distilled rose petals, 0.091 g/kg dihydroquercetin and 0.100 g/kg sodium L-ascorbate. Six different cooked sausage samples were produced: control – C without antioxidant blend and 100% nitrite, AN100, AN75, AN50, AN25 and AN0 with three-component antioxidant blend and the respective percentage of nitrite. The changes in the residual nitrites, antioxidant activity as well as the hydrolysis and oxidation in lipid and protein fractions were evaluated at days 1, 7 and 14 of chilled storage (0–4°C). Results. A proportional reduction of the residual nitrites in the final cooked sausages was found. The radical-scav - enging activity (DPPH) and iron-reducing activity potential (FRAP) increased with the incorporation of three--component antioxidant blend. Its inclusion promoted inhibition of lipolysis and lipid oxidation in the cooked sausages with up to 50% of a reduction in nitrites. A similar stabilizing effect on the protein oxidation was observed. Conclusion. The incorporation of three-component antioxidant blend containing X 1 – 0.100 g/kg freeze-dried extract of dried distilled rose ( Rosa damascena Mill.) petals; X 2 – 0.091 g/kg dihydroquercetin isolate from Larix sibirica Ledeb and X 3 – 0.100 g/kg sodium L-ascorbate can successfully stabilize the oxidative processes in functional cooked sausages with a 50% reduction in nitrite content.
{"title":"Effect of three-component antioxidant blend on oxidative stability and nitrite reduction of cooked sausages","authors":"Nikolay Ivanov Kolev, D. Vlahova-Vangelova, D. Balev, Stefan Georgiev Dragoev","doi":"10.17306/j.afs.1052","DOIUrl":"https://doi.org/10.17306/j.afs.1052","url":null,"abstract":"Background. There is a growing interest in the so-called “clean label” meat products and those with a reduced synthetic additives content. The utilization of rose oil by-products is another motive underlying this study. Therefore, the aim of the study is to evaluate the effect of the incorporation of the three-component antioxidant blend on the oxidative stability and antioxidant activity of functional cooked sausages with nitrite reduction. Materials and methods. The three-component antioxidant blend was formulated after a mathematical optimization according to four target functions and consists of: 0.100 g/kg freeze-dried extract from dry distilled rose petals, 0.091 g/kg dihydroquercetin and 0.100 g/kg sodium L-ascorbate. Six different cooked sausage samples were produced: control – C without antioxidant blend and 100% nitrite, AN100, AN75, AN50, AN25 and AN0 with three-component antioxidant blend and the respective percentage of nitrite. The changes in the residual nitrites, antioxidant activity as well as the hydrolysis and oxidation in lipid and protein fractions were evaluated at days 1, 7 and 14 of chilled storage (0–4°C). Results. A proportional reduction of the residual nitrites in the final cooked sausages was found. The radical-scav - enging activity (DPPH) and iron-reducing activity potential (FRAP) increased with the incorporation of three--component antioxidant blend. Its inclusion promoted inhibition of lipolysis and lipid oxidation in the cooked sausages with up to 50% of a reduction in nitrites. A similar stabilizing effect on the protein oxidation was observed. Conclusion. The incorporation of three-component antioxidant blend containing X 1 – 0.100 g/kg freeze-dried extract of dried distilled rose ( Rosa damascena Mill.) petals; X 2 – 0.091 g/kg dihydroquercetin isolate from Larix sibirica Ledeb and X 3 – 0.100 g/kg sodium L-ascorbate can successfully stabilize the oxidative processes in functional cooked sausages with a 50% reduction in nitrite content.","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"19 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79088698","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 : 2022-06-30DOI: 10.17306/j.afs.2022.1031
A. Nafiunisa, N. Aryanti, D. H. Wardhani
Background. In order to obtain a stable emulsion system for food products fortified by bioactive compounds, it is necessary to add an emulsifier and stabilizer. Because food has a close relationship with health, it would be better if the emulsifier and stabilizer came from natural ingredients. One natural compound which acts as a stabilizer is polysaccharides. This research involved an investigation of the stabilization of oil in water emulsion using modified polysaccharides and its complex with a surfactant. Materials and methods. Food grade extra virgin olive oil was used as the oil phase. Pickering emulsion was prepared by adding starch particles as an emulsion stabilizer. Corn starch was used as the starch source and modified using gelatinization methods without any addition of chemicals. As for the polysaccharide-surfactant complex, the modified starch was combined with a food-grade nonionic surfactant – Tween-80. Results. The results show that the addition of the stabilizer did not have any specific impact on the density or viscosity of the emulsion product. However, it somehow helped to stabilise the emulsion, as proven by the turbidity profile and the microscopic morphology investigation. Conclusion. Stable olive oil Pickering emulsions were successfully prepared with the assistance of an ultrasonic homogenizer and a modified corn starch-Tween 80 combination as a stabilizer.
{"title":"Ultrasonic preparation of olive oil pickering emulsion stabilized by modified starch [pdf]","authors":"A. Nafiunisa, N. Aryanti, D. H. Wardhani","doi":"10.17306/j.afs.2022.1031","DOIUrl":"https://doi.org/10.17306/j.afs.2022.1031","url":null,"abstract":"Background. In order to obtain a stable emulsion system for food products fortified by bioactive compounds, it is necessary to add an emulsifier and stabilizer. Because food has a close relationship with health, it would be better if the emulsifier and stabilizer came from natural ingredients. One natural compound which acts as a stabilizer is polysaccharides. This research involved an investigation of the stabilization of oil in water emulsion using modified polysaccharides and its complex with a surfactant. Materials and methods. Food grade extra virgin olive oil was used as the oil phase. Pickering emulsion was prepared by adding starch particles as an emulsion stabilizer. Corn starch was used as the starch source and modified using gelatinization methods without any addition of chemicals. As for the polysaccharide-surfactant complex, the modified starch was combined with a food-grade nonionic surfactant – Tween-80. Results. The results show that the addition of the stabilizer did not have any specific impact on the density or viscosity of the emulsion product. However, it somehow helped to stabilise the emulsion, as proven by the turbidity profile and the microscopic morphology investigation. Conclusion. Stable olive oil Pickering emulsions were successfully prepared with the assistance of an ultrasonic homogenizer and a modified corn starch-Tween 80 combination as a stabilizer.","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"239 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78540722","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}
{"title":"The effect of chia seed (Salvia hispanica) addition on the fatty acid profile and lactase activity of fermented mare’s milk","authors":"J. Teichert, S. Chudy","doi":"10.17306/j.afs.0997","DOIUrl":"https://doi.org/10.17306/j.afs.0997","url":null,"abstract":"","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"112 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87922566","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}
Background. Hass avocado ( Persea americana Mill.) peel is a rich source of natural antioxidants. The pre-sent work aims to evaluate ultrasound and enzyme-assisted extraction methods of polyphenols with antioxidant properties from avocado peel. Materials and methods. The impact of extraction parameters on the extraction yield of polyphenols was as-sessed using the Folin-Ciocalteu reagent method, while the antioxidant activity of the extracts was evaluated using DPPH and FRAP assays. The polyphenolic compounds were identified by HPLC. Results. The major polyphenolic compounds identified in the investigated extracts were benzoic acid, vanil lic acid, resveratrol and syringic acid. The highest yield of polyphenols ~35.4 mg GAE/g of dried peel was obtained with a solid-to-solvent ratio of 1:20 (w/v) using 20% ultrasonic intensity for 30 min or by treatment with viscozyme at a 1% level for 60 min. The IC 50 values by DPPH and FRAP in the ultrasound assisted extract were statistically lower than those in the enzyme assisted extract. The avocado peel extract is a prom-ising source of antioxidants. Conclusion. The ultrasound assisted extraction proved to be more efficient than enzyme aided extraction in terms of the antioxidant activity of the extractable phenolic compounds.
背景。牛油果(Persea americana Mill.)皮是天然抗氧化剂的丰富来源。研究了超声和酶辅助提取牛油果皮中抗氧化多酚的方法。材料和方法。采用Folin-Ciocalteu试剂法考察提取参数对多酚提取率的影响，采用DPPH和FRAP法评价提取物的抗氧化活性。用高效液相色谱法鉴定了其中的多酚类化合物。结果。主要多酚类化合物为苯甲酸、香草酸、白藜芦醇和丁香酸。当料液比为1:20 (w/v)时，超声强度为20%，处理时间为30 min;粘酶处理时间为1%，处理时间为60 min时，干燥果皮的多酚得率最高，为35.4 mg GAE/g。超声辅助提取液中DPPH和FRAP的ic50值均低于酶辅助提取液。牛油果皮提取物是一种很有前途的抗氧化剂来源。结论。超声辅助提取比酶辅助提取的酚类化合物的抗氧化活性更高。
{"title":"Application of enzyme and ultrasound assisted extraction of polyphenols from avocado (Persea americana Mill.) peel as natural antioxidants","authors":"Tarek Hefzalrahman, M. Morsi, N. Morsy, K. Hammad","doi":"10.17306/j.afs.0980","DOIUrl":"https://doi.org/10.17306/j.afs.0980","url":null,"abstract":"Background. Hass avocado ( Persea americana Mill.) peel is a rich source of natural antioxidants. The pre-sent work aims to evaluate ultrasound and enzyme-assisted extraction methods of polyphenols with antioxidant properties from avocado peel. Materials and methods. The impact of extraction parameters on the extraction yield of polyphenols was as-sessed using the Folin-Ciocalteu reagent method, while the antioxidant activity of the extracts was evaluated using DPPH and FRAP assays. The polyphenolic compounds were identified by HPLC. Results. The major polyphenolic compounds identified in the investigated extracts were benzoic acid, vanil lic acid, resveratrol and syringic acid. The highest yield of polyphenols ~35.4 mg GAE/g of dried peel was obtained with a solid-to-solvent ratio of 1:20 (w/v) using 20% ultrasonic intensity for 30 min or by treatment with viscozyme at a 1% level for 60 min. The IC 50 values by DPPH and FRAP in the ultrasound assisted extract were statistically lower than those in the enzyme assisted extract. The avocado peel extract is a prom-ising source of antioxidants. Conclusion. The ultrasound assisted extraction proved to be more efficient than enzyme aided extraction in terms of the antioxidant activity of the extractable phenolic compounds.","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"32 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74444499","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}
I. Harahap, M. Kuligowski, Marcin Schmidt, A. Brzozowska, J. Suliburska
Background. Isoflavones and probiotics are promising agents with preventive and therapeutic effects on bone health. However, their mechanism of action is not fully understood. The combined effect of probiot - ics and isoflavones on the composition of gut microbiota is yet to be investigated. Thus, this study aimed to determine whether the inclusion of isoflavones and probiotics in the diet had an effect on the content of Lactobacillus spp. in the feces of female rats. Materials and methods. This study included 50 female Wistar rats aged 3 months old. The rats were ran - domly assigned to six groups. The control group (K) received a standard diet (AIN 93M), while the other five groups received a standard diet supplemented with the following: tempeh flour at an amount of 250 g/kg of diet (TP); soy flour at 250 g/kg (RS); daidzein and genistein at 10 and 100 mg/kg (DG), respectively; Lactobacillus acidophilus at 10 10 CFU/day (LA); or daidzein, genistein, and L. acidophilus (DGLA). At the beginning of the experiment and after 8 weeks, fecal samples were collected from the examined rats and the content of Lactobacillus spp. in feces was determined. Results. A comparison of Lactobacillus spp. content in fecal samples before and after the intervention showed a significant increase in bacteria in K, DG, and DGLA groups. A significant decrease in Lactobacillus spp. content was observed in the RS group compared to other groups after 8 weeks of intervention. Conclusion. Isoflavones may improve the gut Lactobacillus status in healthy rats, while raw soybean de - creases the content of these bacteria.
{"title":"Impact of isoflavones and Lactobacillus acidophilus on the fecal microbiology status in healthy female rats","authors":"I. Harahap, M. Kuligowski, Marcin Schmidt, A. Brzozowska, J. Suliburska","doi":"10.17306/j.afs.1059","DOIUrl":"https://doi.org/10.17306/j.afs.1059","url":null,"abstract":"Background. Isoflavones and probiotics are promising agents with preventive and therapeutic effects on bone health. However, their mechanism of action is not fully understood. The combined effect of probiot - ics and isoflavones on the composition of gut microbiota is yet to be investigated. Thus, this study aimed to determine whether the inclusion of isoflavones and probiotics in the diet had an effect on the content of Lactobacillus spp. in the feces of female rats. Materials and methods. This study included 50 female Wistar rats aged 3 months old. The rats were ran - domly assigned to six groups. The control group (K) received a standard diet (AIN 93M), while the other five groups received a standard diet supplemented with the following: tempeh flour at an amount of 250 g/kg of diet (TP); soy flour at 250 g/kg (RS); daidzein and genistein at 10 and 100 mg/kg (DG), respectively; Lactobacillus acidophilus at 10 10 CFU/day (LA); or daidzein, genistein, and L. acidophilus (DGLA). At the beginning of the experiment and after 8 weeks, fecal samples were collected from the examined rats and the content of Lactobacillus spp. in feces was determined. Results. A comparison of Lactobacillus spp. content in fecal samples before and after the intervention showed a significant increase in bacteria in K, DG, and DGLA groups. A significant decrease in Lactobacillus spp. content was observed in the RS group compared to other groups after 8 weeks of intervention. Conclusion. Isoflavones may improve the gut Lactobacillus status in healthy rats, while raw soybean de - creases the content of these bacteria.","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"102 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73896395","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 : 2022-06-30DOI: 10.17306/j.afs.2022.1024
Blanka Bilić Rajs, L. Primorac, Katarina Gal, D. Bubalo, S. Prđun, Ivana Flanjak, J. Strossmayer
Background. Bee pollen, a source of nutrients for adult honey bees and larvae, is produced from plant flower pollen which bees collect and mix with nectar or secretions from their salivary glands. Bee pollen contains nutritionally essential substances like proteins, lipids, amino acids, mineral substances, and vitamins but also carotenoids, flavonoids, and polyphenols. The amount of each substance contained in bee pollen depends on the botanical origin and the source region. Recently, many investigations have been concerned with the antioxidant properties of different food products. The aim of this research was to examine the antioxidant capacity of bee pollen and investigate its relationship with total phenolic and flavonoid contents. Sixteen bee pollen pooled samples were classified according to color and, after melissopalynological analy -sis, total phenolic (Folin-Ciocalteu method) and total flavonoid contents and antioxidant capacity (FRAP assay) were determined in fourteen monofloral bee pollen samples. Results. The monofloral bee pollen samples had 82–100% of their pollen originating from one botanical species. The highest total phenolic content (TPC) was measured in Prunus spp. and Salix spp. monofloral bee pollens (15.80 and 13.75 mg GAE/g, respectively), which also had the highest ferric reducing-antioxidant power (FRAP) values (124.44 and 147.61 µmol Fe 2+ /g, respectively). The samples with the lowest TPC ( Crepis biennis L. and Taraxacum officinale F.H. Wigg . ; 4.00 and 5.34 mg GAE/g, respectively) also had the lowest FRAP values (25.24 and 34.74 µmol Fe 2+ /g, respectively). The values for total flavonoid content (TFC) did not vary a lot between the analyzed samples (5.05–9.71 mg QE/g). Conclusion. In comparison to some other food products, bee pollen, like most bee products, appears to be a good source of antioxidants. The botanical family or botanical species of bee pollen affects the antioxidant properties of the bee pollen. Due to a lack of research on monofloral bee pollen in comparison to pooled sam ples, knowledge about specific parameters of different monofloral bee pollen samples should be broadened.
{"title":"Influence of botanical origin on phenolic content and antioxidant capacity of monofloral bee pollen [pdf]","authors":"Blanka Bilić Rajs, L. Primorac, Katarina Gal, D. Bubalo, S. Prđun, Ivana Flanjak, J. Strossmayer","doi":"10.17306/j.afs.2022.1024","DOIUrl":"https://doi.org/10.17306/j.afs.2022.1024","url":null,"abstract":"Background. Bee pollen, a source of nutrients for adult honey bees and larvae, is produced from plant flower pollen which bees collect and mix with nectar or secretions from their salivary glands. Bee pollen contains nutritionally essential substances like proteins, lipids, amino acids, mineral substances, and vitamins but also carotenoids, flavonoids, and polyphenols. The amount of each substance contained in bee pollen depends on the botanical origin and the source region. Recently, many investigations have been concerned with the antioxidant properties of different food products. The aim of this research was to examine the antioxidant capacity of bee pollen and investigate its relationship with total phenolic and flavonoid contents. Sixteen bee pollen pooled samples were classified according to color and, after melissopalynological analy -sis, total phenolic (Folin-Ciocalteu method) and total flavonoid contents and antioxidant capacity (FRAP assay) were determined in fourteen monofloral bee pollen samples. Results. The monofloral bee pollen samples had 82–100% of their pollen originating from one botanical species. The highest total phenolic content (TPC) was measured in Prunus spp. and Salix spp. monofloral bee pollens (15.80 and 13.75 mg GAE/g, respectively), which also had the highest ferric reducing-antioxidant power (FRAP) values (124.44 and 147.61 µmol Fe 2+ /g, respectively). The samples with the lowest TPC ( Crepis biennis L. and Taraxacum officinale F.H. Wigg . ; 4.00 and 5.34 mg GAE/g, respectively) also had the lowest FRAP values (25.24 and 34.74 µmol Fe 2+ /g, respectively). The values for total flavonoid content (TFC) did not vary a lot between the analyzed samples (5.05–9.71 mg QE/g). Conclusion. In comparison to some other food products, bee pollen, like most bee products, appears to be a good source of antioxidants. The botanical family or botanical species of bee pollen affects the antioxidant properties of the bee pollen. Due to a lack of research on monofloral bee pollen in comparison to pooled sam ples, knowledge about specific parameters of different monofloral bee pollen samples should be broadened.","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"23 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74641581","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 : 2022-06-30DOI: 10.17306/j.afs.2022.0995
Hongfang Cai, Shuai Han, C. Pan, T. Zhao, Mingliang Yu, R. Ma, Zhi-fang Yu
{"title":"Regulation of nitric oxide treatment in the biosynthesis of aroma volatiles in peach fruit during storage. [pdf]","authors":"Hongfang Cai, Shuai Han, C. Pan, T. Zhao, Mingliang Yu, R. Ma, Zhi-fang Yu","doi":"10.17306/j.afs.2022.0995","DOIUrl":"https://doi.org/10.17306/j.afs.2022.0995","url":null,"abstract":"","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"13 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2022-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78931419","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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