bluuebunny/crossref_metadata_2025 huggingface dataset:
The assessment of essential oil potential from waste logging of different eucalyptus clones in PT Toba Pulp Lestari Tbk's industrial plantation forests, Indonesia
Authors: Purwoko Agus , Muhdi  , Sari Rita Kartika , Azhar Irawati , Sianturi Yulyanti Ria Utami , Sembiring Haganta
Published: May 2024

PT. Toba Pulp Lestari Tbk's Industrial Plantation Forest is the largest forest company in North Sumatra Province, with a total area of 188055 ha. Eucalyptus leaves in this company have not been optimally utilized and processed, commonly left as waste. This study aims to calculate the potential of leaves and the potential production of essential oils from eucalyptus leaves which are waste from logging. The method used to calculate the potential of eucalyptus leaves from logging waste is to measure the weight of the leaves from the sample tree. The yield of essential oils produced from eucalyptus leaves is obtained through distillation techniques in the laboratory. The annual production potential of essential oils is calculated using annual logging area data for each clone. The study produced average data on eucalyptus leaf potential from logging waste for each clone and the entire logging area per year. Distillation was performed on all clones to produce eucalyptus oil's average yield and density. Conversion of yield with leaf potential and area of felling results in the amount of oil produced from felled logging waste leaf per year. The potential for eucalyptus production is very significant and related to efforts to increase the economy of non-timber forest products.
Genetic variability, correlation and path analysis in the BC2F2 population of groundnut
Authors: Lissy Vargheese Rachel , Saravanan S. , Hepziba S. Juliet , Prem Kumari S.Merina , Pushpam A. Kavitha , Pillai M. Arumugam
Published: May 2024

The present study was carried out in the backcross population of groundnut involving TMV 7 and ICG 15419. Allele-specific primers were used to screen the population for high oleic acid and a total of 11 yield-contributing traits were included in this study. The number of primary and secondary branches had higher estimates of PCV and GCV whereas pod yield per plant had moderate PCV but low GCV. Along with the variability parameters, plant height, number of primary and secondary branches, pod width, 100 pod weight, oleic acid content and linoleic acid content had good estimates of heritability and genetic advance as a percent of the mean, whereas pod yield per plant had moderate and low, heritability and GAM respectively, with a negatively significant skewed distribution. Association analysis exhibited a positive correlation between the number of primary branches, number of secondary branches, pod length and 100 pod weight with pod yield per plant and it was evident that oleic acid was indirectly proportional to linoleic acid content. Hundred pod weights had the highest direct effect on pod yield per plant. Selection based on traits with a better relationship with pod yield per plant and moderate to high estimates of PCV, GCV, heritability and genetic advancement would help in accelerating the groundnut improvement program. High oleic, low linolenic lines of BC2F2 with better pod yield would be forwarded to the next generation.
SUPLEMENTY DIETY I ŻYWNOŚĆ WZBOGACANA JAKO ŚRODKI UMOŻLIWIAJĄCE UZUPEŁNIENIE DIETY W ŻELAZO
Authors: MISZTAL-SZKUDLIŃSKA MAŁGORZATA , OŚKO JUSTYNA , BRZEZIŃSKA-ROJEK JOANNA , SAGATOVYCH SVITLANA , GREMBECKA MAŁGORZATA
Published: May 2024

Background. Iron (Fe) deficiency anaemia is a global disease that affects mainly women, young chil dren, and the elderly. The article provided information on Fe characteristics, discussed the body's require ment for Fe, the risk of Fe deficiency and excess, factors affecting the bioavailability of this element in the diet and the principles of supplementation. Moreover, dietary supplements (DSs) and Fe-fortified food were characterized in consideration of the legal requirements in force. These products are popular among consumers mainly due to the fact that they can be easily served. Results and conclusion. Both of them can be used to supplement the diet with Fe. Some DSs enriched with Fe are dedicated to various age groups: children, pregnant women or the elderly, and thus can contain particular doses of Fe. DSs, in accordance with legal requirements, are in the form that allows dosing, i.e. in the form of tablets, capsules, draggers, sachets with powder, ampoules with liquid and others. Iron fortified foods are mainly recommended for people who exclude animal products from their diet and are at risk of Fe deficiency. Most often, these are products intended for direct consumption in the form of ready meals or breakfast, dessert cereals, vegetable burgers, sausages and others. Both in the case of DSs and fortified food, however, attention should be paid to the amount and chemical form in which this element occurs in each product to provide optimal supplementation. Furthermore, it is worth noting that not all products are subject to constant quality control and might be potentially dangerous for consumers.
CHARAKTERYSTYKA WŁAŚCIWOŚCI TERMICZNYCH NASION Z CZARNEJ I CZERWONEJ PORZECZKI
Authors: PIASECKA IGA , OSTROWSKA-LIGĘZA EWA , KALISZ STANISŁAW , GÓRSKA AGATA
Published: May 2024

Background. Currants are one of the most widely cultivated fruits in Poland and are used mainly for the production of fruit juices and concentrates. Fruit pomace, which is a by-product of the fruit industry, is rich in seeds which can be a valuable material in the food industry, as they contain polysaccharides and fat with a unique profile of fatty acids. The aim of the work was to assess the thermal properties of black and red currant seeds and assess the possible direction of their application in the food industry, so that fruit production would be consistent with the circular economy principles and in order to obtain new sources of nutrients. Black and red currant seeds were examined. The following methods were employed: differential scanning calorimetry, modulated differential scanning calorimetry and thermogravimetric analysis. Results and conclusions. The methods selected proved to be a useful tool for assessing the thermal properties of currant seeds. Results obtained using differential scanning calorimetry provided information that the material contains polysaccharide compounds and fat. Glass transition temperatures determined in the modulated differential scanning calorimetry study may indicate reduced stability of the material during storage. The thermogravimetric analysis allowed to determine the scope related to weight loss in samples heated up to 700 °C. The test results obtained allow to conclude that black and red currant seeds obtained from fruit pomace can have a potential application in the food industry.
WPŁYW CZASU PRZECHOWYWANIA NA WYBRANE WYRÓŻNIKI JAKOŚCIOWE SOKÓW MIESZANYCH Z ARONII CZARNOOWOCOWEJ I JAGODY KAMCZACKIEJ
Authors: POLAK NATALIA , KALISZ STANISŁAW , WAWRZYŃCZAK ADAM , KRUSZEWSKI BARTOSZ
Published: May 2024

Background. Consumer awareness of a healthy lifestyle is gradually growing. Fruits are a rich source of health-promoting anthocyanins or polyphenols. The aim of the research was to determine the effect of the storage time of mixed juices made from black chokeberry and honeysuckle berry on selected quality characteristics. In this study, it was hypothesized that the storage time of mixed juices would be a factor affecting the content of polyphenols, anthocyanins and color. The test material included black chokeberry and honeysuckle berry juices and mixed juices with a share of juices in the range of 10 ÷ 90 %. Results and conclusions. The honeysuckle berry juice proved to be a more valuable source of poly phenols and anthocyanins (308.3 and 234.5 mg/100 cm3 ) than the chokeberry juice (229.9 mg and 122.2 mg/100 cm3 ). Similarly, the mixed juices with a higher share of honeysuckle berry juice were char acterized by a higher content of these compounds, and consequently, a potentially higher health-promoting value. The highest value of L*, a* and b* was found in the 100 % black chokeberry sample. For storage, it was demonstrated that the most intense degradation changes in the bioactive components took place in the first month, whereas in the later period, the rate of changes in these compounds was lower. The one-month storage resulted in a decrease in the content of polyphenols by 12.1 ÷ 14.2 % and anthocyanins by 19.7 ÷ 33.5 %, depending on the juice variant. In the case of color, it was observed that extending the storage time had a significant effect on the brightening of the tested products, as well as on changes in the values of the a* and b*.
THE STATE OF KNOWLEDGE ON FOOD SAFETY AND FOOD WASTE AMONG YOUNG CONSUMERS
Authors: MIKULEC ANNA , ZBOROWSKI MAREK , CISOŃ-APANASEWICZ URSZULA , STAWIARSKA ALEKSANDRA , RUDZKA AGNIESZKA , KOWALSKI STANISŁAW
Published: May 2024

Background. Consumer behavior and food waste are crucial factors that contribute to global food in security. This study aimed to evaluate the knowledge of food safety and food waste young consumers in Poland have. The survey was conducted among young people aged 15 ÷ 29. The impact of education, place of residence and household residence on the knowledge of food safety and food waste was exam ined. The cross-sectional survey was carried out between September and December 2022, using the CAWI technique for data collection. The anonymity and confidentiality of data were ensured. Results and conclusion. The respondent group comprised 640 people. Significant differences were observed in the definition of food safety among groups with different levels of education. The vast ma jority of respondents were not familiar with or did not even hear of the WHO's "5 Keys to Safe Food" (68.1 %), the 2030 Agenda for Sustainable Development (86.3 %) or the concept of sustainable food (59.1 %). On the other hand, when it came to issues of food loss and waste, 86.5 % of respondents were familiar with these concepts. As many as 67.3 % of respondents admitted to throwing food away. The groups differed significantly both in terms of education and place of residence. Based on logistic regres sion, it was estimated that those living alone, those living in the city and those with secondary and higher education were more likely to pay attention to food waste. Based on the survey, it can be concluded that large-scale educational action is needed.
CZY PANDEMIA COVID-19 WPŁYNĘŁA NA SPOSÓB ŻYWIENIA DZIECI W WIEKU PRZEDSZKOLNYM CHORUJĄCYCH NA ALERGIE POKARMOWE?
Authors: KOSTECKA MAŁGORZATA , KOSTECKA JULIANNA , GUTOWSKA GABRIELA , JACHIMOWICZ-ROGOWSKA KAROLINA , KOLASA KATARZYNA , BOJANOWSKA MONIKA
Published: May 2024

Background. A food allergy requires thatan elimination diet be started and strictly followed. In the case of young children, responsibility for controlling the diet rests on parents. The aim of the presented research was to determine whether the Covid-19 pandemic influenced the diets of preschool-age children suffering from food allergies. Parents of preschool children (3 ÷ 6 years old) diagnosed with a food allergy and attending kindergartens run by the city of Lublin were invited to participate in the study. The mothers of 151 children, who took part in the study, completed a questionnaire consisting of two parts. The first part was based on the KomPAN questionnaire assessing the frequency of consumption of products and dishes, the second part examined changes in diets during the Covid-19 pandemic. Results and conclusions. The most common allergens in the studied group were cow’s milk proteins, nuts, hen’s egg whites, small-seeded fruit, cocoa, celery and citrus fruit. Two-thirds of the mothers de clared that they always followed an elimination diet. Every tenth respondent claimed that there were occa sional deviations from their diet, while the other mothers did not follow an elimination diet on a daily basis. The problem with access to a pediatrician, specialist doctor or dietitian during the Covid-19 pan demic, according to one-third of the mothers, was the cause of difficulties in the correct composition of a diet and contributed to mistakes or more frequent deviations from their diet. Every fifth respondent claimed that remote work resulted in the lack of time for cooking and more frequent use of ready-made food, consequently, making it more difficult to eliminate allergens from the child’s diet. As showed by the research, the lack of time and the difficulty in accessing basic and specialized medical care meant that during the pandemic, children more often consumed food having allergenic properties.
DIOKSYNY, FURANY I PCB W IMPORTOWANYCH RYBACH MORSKICH – NARAŻENIE KONSUMENTÓW
Authors: MIKOŁAJCZYK SZCZEPAN , WARENIK-BANY MAŁGORZATA , PAJUREK MAREK
Published: May 2024

Background. Dietary guidelines recommend that fish should be consumed at least twice a week due to valuable nutrients they contain, like long-chain, polyunsaturated fatty acids, macro- and microelements, fat-soluble vitamins (mainly D3), amino acids and easily digestible protein. Apart from the benefits, fish consumption becomes a source of toxic compounds including polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs) and polychlorinated biphenyls (PCBs). The aim of our research was to investigate the levels of PCDD, PCDF and PCB in marine fish imported to Poland and assess the risk for consumers, taking into account the tolerable weekly intake (TWI) of 2 pg WHO TEQ/kg body weight (b.w.). Six fish species were investigated: turbot, mackerel, Atlantic salmon, tuna, pollock and hake. The method employed for the research was isotope dilution technique with high resolution gas chromatography coupled with high resolution mass spectrometry (HRGC-HRMS). Results and conclusions. The highest concentrations for the sum of PCDD/F/dl-PCB were determined in turbot muscles 1.25 pg WHO-TEQ/g of fresh weight (f.w.) and the lowest in pollock, hake and tuna muscles 0.02, 0.03, 0.04 pg WHO-TEQ/g f.w. respectively. Although the tested fish contained low PCDD/F/PCB concentrations compared to the permissible limits, the consumption of the recommended two portions of the most contaminated species resulted in TWI being exceeded even six times for children and two times for adults. Imported turbot, salmon and mackerel are significant sources of dioxins and PCBs for fish consumer.
EATING-RELATED HEALTH BEHAVIORS AND BODY PERCEPTION: A STUDY OF YOUNG ADULTS IN POLAND
Authors: PLATTA ANNA , MIKULEC ANNA , RUSZKOWSKA MILLENA , SUWAŁA GRZEGORZ
Published: May 2024

Background. The time of studies and the change in the social environment resulting from taking up education at a university is a time of complex experiences for young people, during which they encounter factors that predispose them to change their eating habits and to increased susceptibility to mental disor ders. The lifestyle of university students who aim to shape their health behaviors in their new environment is mediated by a multitude of factors. Therefore, in the present study, we seek to identify health behaviors (eating behaviors, the use of stimulants and addictive substances - tobacco) in terms of self-perception of an appearance among students at selected higher education institutions in Poland. This empirical study was conducted using a custom-designed questionnaire with an indirect interview technique via a web based platform (CAWI) in the period from 1 February to 31 March 2023. The study covered 805 respond ents, of which 461 were women and 344 men. Results and conclusions. It has been shown that a high level of satisfaction with body parts and nor mal body weight are factors influencing the self-assessment of the quality of life, health and nutrition among young adults. An interesting phenomenon that has been observed is the influence of the level of satisfaction with body parts on the frequency of eating and preparing meals. In addition, all young people unequivocally believed that one’s appearance is important in the life of a modern person. In their opinion, it plays a particularly important role in finding a well-paid job and a life partner. The results contribute to an understanding of potential pathways of healthy eating development, thereby highlighting possible intervention targets.
PROPOLIS JAKO FUNKCJONALNY SKŁADNIK ŻYWNOŚCI
Authors: JUSZCZAK LESŁAW , CABAJ AGNIESZKA
Published: May 2024

Background. Propolis is a resinous substance collected by honey bees (Apis mellifera) from various plant sources. It is commonly called bee glue and is used by bees to protect the hive. Because propolis contains numerous secondary plant metabolites, its type is closely related to the species of the plant from which it comes. Several hundred chemical substances have been identified in propolis, including: resinous and balsamic substances, waxes, essential oils, pollen and tannins. Propolis is most often used to treat and disinfect the skin, treat diseases of the ears, mouth, throat, maxillary sinuses, as an antifungal, anti inflammatory and analgesic. Propolis stimulates the immune system, relieves inflammation and weakness of the upper respiratory tract. It has antifungal, antibacterial and antiviral properties. Propolis prevents hemorrhoids, facilitates the regeneration of the mucous membrane, accelerates the healing of wounds and ulcers, and also has anti-inflammatory, anesthetic and regenerating properties. Due to its chemical compo sition and properties, propolis can also be a valuable raw material for the food industry. The aim of this work was to review the literature on the possibility of using propolis as a food ingredient and to assess its role in foodstuffs. Results and conclusions. Propolis has strong antioxidant and antimicrobial effects, making it an at tractive natural product that can be incorporated into foods as a functional ingredient. Enriching food products with propolis to improve the nutritional value, quality and functionality of food is the subject of numerous studies due to its natural origin and multidirectional impact. The results of published research have shown that propolis can be used in various foods, such as meat, dairy, juices, fruits, oils and seafood, to extend shelf life, prevent lipid oxidation and provide health benefits to consumers. However, numerous propolis compounds have a strong, characteristic taste and aroma, which causes changes in the sensory properties of food.
BREWERS' SPENT GRAIN – SIMPLY WASTE OR POTENTIAL INGREDIENT OF FUNCTIONAL FOOD?
Authors: HEJNA ALEKSANDER , SZULC JOANNA , BŁASZAK BŁAŻEJ
Published: May 2024

Background. The food industry generates large amounts of food waste during production, which is often underutilized. Various sorts of food waste with different chemical composition and physicochemical properties are produced depending on the type of industry. Due to increasing public concern about waste production, environmental protection, circular economy and knowledge about the chemical composition of food waste, it is becoming a potential raw material in food production as a high nutritional by-product. Results and conclusions. The main food waste generated during beer production is brewers' spent grain (BSG), accounting for approx. 85 % of all by-products. Owing to low cost and significant protein content, it is currently used in animal feeding. However, high levels of dietary fiber, minerals and antioxi dants create an opportunity to apply BSG not only as a bioactive compound extraction material but also as a raw material in human food processing. Therefore, this literature review concerned the possibility of applying BSG in the production of various value-added food products and its impact on chemical, physi cochemical and sensory properties. The main issue related to the application of BSG in food products is decreasing product sensory scores due to changes in color, aroma and texture. However, increasing a nutritional value and health-beneficial effects could enhance attractiveness, reduce sensory barriers and increase interest in BSG-derived food products.
QUALITY AND TECHNOLOGICAL SUITABILITY OF MEAT FROM POLISH NATIVE BREEDS FOR THE PRODUCTION OF TRADITIONAL PORK PRODUCTS
Authors: WĘSIERSKA EWELINA , PASTERNAK MAŁGORZATA , NIEMCZYŃSKA-WRÓBEL KATARZYNA
Published: May 2024

Background. Organic production is identified with high quality of raw materials, health-promoting properties, and earlier – with animal welfare and sustainable development of agricultural production. Hence, the use of raw materials obtained from animals of native breeds is popular, which is associated with cultural heritage and support for local farms, especially for cattle producers. The production of salami type sausage, dry-cured bacon, dry-cured or cooked gammon, roasted ham in buckwheat or roulade of piglet, traditionally manufactured from regional meat, is also important for local authorities in promoting the region. Hence, it is important to highlight the qualities of available animal raw materials originating from domestic breeds. Results and conclusions. The meat and fat of native pig breeds ‘Puławska’ (Pw), ‘Złotnicka White’ (ZW) and ‘Złotnicka Spotted’ (ZS) are characterized by a different technological quality and unique con sumption value. A chemical composition affects the functional characteristics ‒ the water, protein and fat content has an impact on the texture profile, organoleptic quality and safety. TheZS and Pw meat hasgrea ter fatness compared to the ZW meat, while the ZW meat has a higher palmitic and oleopalmitic acid content. The Pw and ZS meat differs in fatty acids proportions (DA, LA, SA, AA, CLA). The pH24 and water retention of the Pw, ZW and ZS meat indicate resistance to DFD and PSE defects. The meat of Polish native breeds is suitable for the production of traditional meat products (Pw, ZW, ZS), cooked hams and sirloins (ZW, ZS), as well as dried, smoked and non-smoked sausages (ZS). The aim of this study was to describe the selected properties of the meat of three Polish native breeds of pigs (PW, ZW, ZS) that determine its quality and technological suitability for the production of pork products using traditional methods.
WPŁYW DODATKU GLUKONIANU I CYTRYNIANU MAGNEZU NA JAKOŚĆ KOZIEGO I KROWIEGO MLEKA FERMENTOWANEGO PRZEZ LACTOBACILLUS ACIDOPHILUS
Authors: SZOPA KAMIL , ZNAMIROWSKA-PIOTROWSKA AGATA
Published: May 2024

Background. The aim of the study was to determine the effect of the addition of magnesium glu conate and citrate on the physicochemical properties, the number of bacterial cells and the organoleptic properties of cow’s and goat’s milk fermented by Lactobacillus acidophilus. Results and conclusions. The fortification of milk with magnesium gluconate and citrate had a signif icant effect on the active acidity of milk before fermentation. After the addition of magnesium compounds and repasteurization of processed milk, the pH value of the milk decreased. The addition of magnesium compounds (gluconate and citrate) did not differentiate active acidity in the goat’s milk fermented by Lactobacillus acidophillus LA-5 on the 7th day of cold storage. The opposite relationship was shown for the fermented cow's milk. The content of lactic acid, apart from the magnesium compound used, was also affected by the type of milk used. The fermented goat’s milk was characterized by a higher content of lactic acid compared to the fermented cow’s milk. The addition of gluconate and magnesium citrate in creased the syneresis level of probiotic fermented milk. The highest syneresis was shown in the goat’s milk with magnesium citrate. Enriching milk with magnesium gluconate significantly shaped the color parameters of the resulting fermented milk, which was characterized by a darker color. In all groups, the milk was characterized by the share of yellow and green colors. However, the level of their intensity was significantly different, depending on the type of milk and the magnesium compound used. In the ferment ed goat’s and cow’s milk, the number of Lactobacillus acidophillus LA-5 cells above 8 log CFU∙g-1 was found, which means that the resulting fermented milk meets the criterion for classifying it as a probiotic product.
FREEZE-DRIED RASPBERRY POMACE: A RICH RESERVOIR OF POLYPHENOLS WITH ANTIOXIDANT AND PROTECTIVE EFFECTS AS A PROMISING FUNCTIONAL FOOD ADDITIVE
Authors: WÓJCIAK MAGDALENA , SOWA IRENEUSZ , WÓJCIAK WERONIKA , ŻUK MAGDALENA
Published: May 2024

Background. Raspberries (Rubus idaeus L.) hold significant importance in the food industry. Rasp berry pomace, commonly regarded as a waste product during fruit processing, is a rich source of biologi cally active components. This study aimed to assess the detailed profile of polyphenols in fresh and freeze dried raspberry pomace. Furthermore, we examined its potential to protect normal human gastric epithelial cells against oxidative stress in an H2O2-induced stress model. A qualitative and quantitative analysis of phenolic compounds was performed using the high-performance liquid chromatography coupled with mass spectrometry (HPLC-MS) method. Cell viability was assessed based on the integrity of lysosomal membranes (neutral red NR assay) and mitochondrial dehydrogenase activity (MTT). Additionally, the reducing potential (FRAP), the ability to scavenge free radicals in the DPPH• test and studies on ABC HP021X cells based on the H2DCFDA test were evaluated. Results and conclusion. It was found that the extract from freeze-dried raspberry pomace is a rich source of various polyphenolic compounds, including ellagitannins, epicatechin and anthocyanins. The extract was characterized by high antioxidant potential and exhibited a protective effect on human gastric epithelial cells against H2O2-induced cytotoxicity. Cell incubation with the extracts prior to oxidative stress induction attenuated H2O2-induced cytotoxicity in a concentration-dependent manner, and at a con centration of 250 µg/cm3 , it abolished the detrimental effects of H2O2. Additionally, the extract at this concentration restored the redox status in cells with induced oxidative stress and reduced ROS levels to values similar to the control. Thus, raspberry pomace extracts may be considered a valuable food supplement.
EFFECT OF CARROT FIBER ADDITION ON THE QUALITY OF REDUCED FAT MUFFINS
Authors: ŻBIKOWSKA ANNA , MARCINIAK-ŁUKASIAK KATARZYNA , MYŚLIŃSKA AGATA , ŁUKASIAK PIOTR , KOWALSKA MAŁGORZATA , RUTKOWSKA JAROSŁAWA , ŻBIKOWSKA KATARZYNA
Published: May 2024

Background. There is a discernible increase in consumer demand for products that contain reduced levels of fat. Such products are made using raw materials that have high biological potential as part of their production process. Materials such as protein fiber which can be obtained from by-products created during juice processing, are examples of such biological potential. The utilization of a fiber preparation derived from carrot pomace in pastry production presents novel possibilities for managing waste in the food industry and aligns with the ethos of sustainable development and a circular economy. Our study aimed to assess the possibility of decreasing fat content in sponge cake muffins by replacing it with a carrot fiber preparation. Rapeseed oil was substituted in muffin recipes with carrot fiber at a level of 10 ÷ 30 % fiber. The carrot fiber content in the analyzed samples ranged from 0.75 to 2.25 %. Texture, color and sensory evaluations were conducted for analysis. Results and conclusions. Reducing the fat content in sponge cake muffins to 25 % and substituting it with up to 1.88 % of carrot fiber preparation neither led to weight loss nor affected the crumb bulk weight, diameter or texture parameters of the products. However, the preparation did cause significant changes in the products' color. Considering the physical and sensory quality, it was demonstrated that the utilization of a carrot fiber preparation in the production of sponge-fat products was feasible to some extent. The involvement of this preparation makes it possible to effectively decrease the fat content by 20 %, while maintaining the quality features and appeal of sponge-fat products. However, when more fat is reduced and more fiber is added, this lead to the product quality being impaired.
PHYSICOCHEMICAL PROPERTIES OF INNOVATIVE MULTICOMPONENT DIETARY SUPPLEMENTS
Authors: RUSZKOWSKA MILLENA , ŚMIECHOWSKA MARIA
Published: May 2024

Background. In recent years, dietary supplements have become the subject of interest among con sumers, food producers and the pharmaceutical industry. Dietary supplements are not medicinal products and are not considered as such. However, the majority of society in many countries treats dietary supple ments as equal to medicinal products. The article draws attention to innovative dietary supplements con taining many ingredients from exotic plants, which have not been used in supplements to such an extent so far. The aim of this study was to determine the physicochemical properties of multi-ingredient Purella Super Mix dietary supplements. These supplements are produced by Purella Food, and the series includes five products with various advertised effects on the human body. Purella Super Mix products were charac terized in terms of their composition and the resulting importance for human health. A number of physico chemical analyzes of Purella Super Mix were carried out, which have not been published to this extent before. Water content, water activity, bulk density and the angle of repose and cone angle were measured, as well as the Hausner ratio and the Carr index were determined. These properties deliver important in formation both for the technological process and for subsequent stages of the product life cycle. Results and conclusions. The results of the research on the physicochemical properties of innovative multi-ingredient dietary supplements can be used to predict the durability of these products and to design the packaging that takes into account the behavior of supplements during storage. The results obtained may also constitute the basis for further research on improving the composition and properties of multiingredient dietary supplements.
WYBRANE WŁAŚCIWOŚCI FIZYKOCHEMICZNE MODELOWYCH UKŁADÓW EMULSYJNYCH ZWIERAJĄCYCH OLEJ ZE SŁODKICH MIGDAŁÓW, LECYTYNĘ I β-GLUKAN
Authors: KOWALSKA MAŁGORZATA , LUDWIŃSKI PIOTR , ŻBIKOWSKA ANNA , IVANIŃOVÁ EVA
Published: May 2024

Background. Emulsions are perishable systems. In order to achieve certain stability, e.g. a variety of chemical substances and compounds of natural origin are used to stabilize and improve the physicochemi cal properties and also to increase the nutritional value of the final product. The purpose of this study was to analyze the effect of the addition of lecithin and β-glucan on the parameters of texture, color, physical stability and microstructure of emulsion systems containing sweet almond oil. Emulsions containing dif ferent proportions of lecithin and β-glucan were studied and analyzed for texture, color, stability and mi crostructure. A CT3 Texture Analyzer was used to measure the adhesion strength and hardness of the emulsions produced. The color of the emulsions produced was determined using a Konica Minolta CR400 colorimeter, whereas a Turbiscan Lab analyzer was used to determine destabilization changes occurring in the emulsions produced. A Genetic Pro Trino optical microscope coupled to a camera was used to deter mine the microstructure of the emulsions. Results and conclusions. The results confirmed the influence of the addition of both stabilizers, both the type and variable amounts. β-glucan used alone was found to be insufficient to stabilize the emulsion systems. The highest physical stability was determined for the emulsion system containing lecithin alone. In the systems in which lecithin and β-glucan (at different concentrations) were the stabilizers, satisfactory stability was not obtained. The results obtained prove that it was advisable to conduct the research on emulsion systems with two different stabilizing substances and that there is the need to continue works on the impact of a system of such additives used in varying proportions. Such reformulation of the composi tion can be an important factor in increasing the physical stability of emulsion systems and increasing their nutritional value.
THE INFLUENCE OF PREVENTING CRYSTALLIZATION TREATMENT ON THE SELECTED QUALITY PARAMETERS OF HONEY
Authors: SZULC JOANNA , SKÓRCZEWSKA KATARZYNA , GOZDECKA GRAZYNA , POĆWIARDOWSKI WOJCIECH , LEWANDOWSKI KRZYSZTOF , DANILUK MONIKA , TOMASZEWSKA SYLWIA , WITUŁA MARTA , BŁASZAK BŁAŻEJ
Published: May 2024

Background. Honey is a popular food product because of its taste, nutritional and health values. It is valued for its rich composition. During storage, honey changes its consistency from liquid to solid. The length of this process varies depending on the botanical origin of honey. The goal of the study was to determine the impact of thermal treatment on the selected qualitative features of honey and to extend the period during which honey remains liquid. The research material was non-purified, raw polyfloral honey. To prevent quick honey crystallization, hot air, microwave radiation and ultrasonic treatment was carried out. In order to identify changes in the structure of honey, its moisture content, hydroxymethylfurfural (HMF) content, the degree of honey crystallization during storage using the measurement of the amount of backscattered light (BS) and thermal properties using differential scanning calorimetry (DSC) were deter mined. Results and conclusions. Each of these treatments was accompanied by an increase in the hydroxy methylfurfural content (HMF). However, the HMF content in heat-treated honey still meets the Council Directive 2001/110/EC criteria (< 40 mg/kg). To measure the progress of honey granulation during stora ge, the amount of backscattered light (BS) was checked. The microwave-heated honey remained in the liquid state for a long time, which was confirmed by a low amount of backscattered light. On the other hand, a common treatment preventing honey granulation, i.e. hot air, was not the most efficient method to prolong the storage time of liquid honey. Moreover, the honey heated with hot air had the highest HMF content and BS amount.
ENVIRONMENTAL IMPACT OF THE PRODUCTION OF FOOD OF ANIMAL ORIGIN IN THE OPINION OF THE SURVEYED GROUP OF POLISH CONSUMERS
Authors: KAZIMIERCZAK RENATA , GÓRALSKA-WALCZAK RITA , KOPCZYŃSKA KLAUDIA , ŚREDNICKA-TOBER DOMINIKA
Published: May 2024

Background. The livestock sector is nowadays considered one of those areas of human activity that has a significant impact on the environment, due to, among other things, large water footprint, greenhouse gas emissions, as well as the over-exploitation and changed utilization of natural areas. Reducing the consumption of products of animal origin, especially beef, is therefore widely regarded as an important step that humanity should take to reduce the environmental footprint of food. This study aimed to analyze the opinion of consumers on the environmental impact of livestock production ( particularly, meat in general, milk and eggs), and their motives for limiting the consumption of such food. The survey covered 163 respondents, strongly represented by women (85 %), people with higher education or students (89 %), aged 21 ÷ 30 (74 %). Results and conclusions. More than half of the respondents expressed the opinion that meat produc tion exerted a negative impact on the environment, while less than a half had a similar opinion about dairy and egg production. They most often perceived water and carbon footprint as important issues, while only a limited percentage paid attention to the problem of the exploitation and transformation of land for animal production purposes. A half of the respondents declared that they limited or excluded meat and/or other products of animal origin from their diet. Among the motives for such a restriction, they mentioned pri marily health (44 %) and ethical (30 %) reasons. Only 11 % indicated care for the environment as the reason. The study points to the need to educate consumers about the impact of livestock production on the environment, including the key indicators. Such education should take into account divergencies in the environmental footprint of specific raw materials and food of animal origin, and of various livestock rearing systems.
THE PHENOLIC PROFILE OF RAPESEED HONEY ENRICHED WITH MELILOTUS ALBUS FLOWERS AND ITS INHIBITORY EFFECT ON RAT PLATELET AGGREGATION
Authors: SOWA-BOROWIEC PATRYCJA , NAGALIEVSKA MARIIA , PIECHOWIAK TOMASZ , SYBIRNA NATALIA , DŻUGAN MAŁGORZATA
Published: May 2024

Background. The Melilotus plants are highly valued in herbal medicine, recommended for the prevention and treatment of thrombotic vein inflammation and varicose veins. Their health-promoting properties primarily result from the presence of coumarin and its derivatives. The aim of the study was to determine whether honey enriched with dried Melilotus albus flowers has the ability to inhibit platelet aggregation. The inhibitory activity of rapeseed honey (control sample), rapeseed honey enriched with 1 % w/w of M. albus dried flowers and pure coumarin were evaluated against ADP (5 µМ) and collagen (2 µg/ml) in duced aggregation of rat platelets. Platelet aggregation was measured by the turbidimetric method. Moreo ver, the quantitative polyphenolic profile determined using HPLC-PDA and volatile compounds profiles obtained by GC-MS methods for rapeseed and M. albus enriched honey were compared to identify the chemical factors that limit platelet aggregation. Results and conclusions. A beneficial, dose-dependent effect of enriched honey on the inhibition of the aggregation process was demonstrated, and for the highest concentration used (20 %), the inhibition of aggregation induced by ADP and collagen amounted to 75 % and 90%, respectively. A weaker inhibitory effect was found for pure rapeseed honey at 20 % concentration – 40 % and 55 % of inhibition, respective ly and pure coumarin (0.5 mg/ml) – 44 % and 20 %, respectively. The results obtained demonstrated that rapeseed honey enriched with M. albus flowers possesses antiplatelet activity resulting from the synergistic effect of coumarin and other bioactive compounds occurred in dried M. albus flowers, including phe nolic and volatile components.. However, the mechanism of this action needs further study.
SKROBIA ZIEMNIACZANA I INNE BIOPOLIMERY JAKO ALTERNATYWA DLA TWORZYW SZTUCZNYCH – PRZEPISY PRAWNE, MOŻLIWOŚCI I WYZWANIA DLA BRANŻY OPAKOWANIOWEJ
Authors: PAJĄK PAULINA , ROŻNOWSKI JACEK
Published: May 2024

Background: Food packaging plays a crucial role throughout the product life-cycle, serving protec tive, informational and marketing functions. It should be durable, functional, safe and cost-effective. Non biodegradable synthetic materials, primarily derived from petroleum, dominate the global production of food packaging. In recent years, intensive research has been focused on the development and improvement of both biodegradable and non-biodegradable packaging made from polymers derived from renewable resources. These so-called bioplastics exhibit properties similar to synthetic materials, but offer additional benefits, including improved functionality and compostability. Starch which is used particularly as a base for producing edible films and thermoplastic starch (TPS) appears particularly promising in this regard. Results and Conclusions: The aim of the study was to discuss the latest legal regulations regarding packaging and the management of packaging waste in Poland and Europe. An overview of previous re search achievements was presented concerning the development of new, competitive materials for packag ing derived from renewable resources, with a specific focus on starch as a promising substrate for innova tive biopackaging. The limitations arising from the use of natural polymers as substitutes for synthetic materials were also discussed, along with potential challenges for the packaging industry. Attempts to produce innovative multilayer materials, composites with polyolefins, materials with nanostructures, active and intelligent packaging and packaging based on waste products from food industry were outlined. Based on literature reports, it can be concluded that bioplastics derived from renewable polymers offer an interesting alternative to traditional synthetic packaging, with starch being a promising substrate for the production of edible films and composite materials.
1H NMR JAKO NARZĘDZIE DO OCENY JAKOŚCI OLEJÓW ROŚLINNYCH
Authors: SŁOMCZYŃSKA PATRYCJA , SIUDEM PAWEŁ , PARADOWSKA KATARZYNA
Published: May 2024

Background. Vegetable oils play an important role in the food, pharmaceutical and cosmetic indus tries. They are not only a source of nutrients, but also a carrier of bioactive substances as an ingredient of creams or emulsions. Some oils, like extra virgin olive oil or argan oil, due to high consumer demand and high prices, may be subject to adulteration by using cheaper and easily accessible oils. Hence, the need to develop new research methods enabling the quick identification of such adulterations, but also enabling the assessment of oil quality, e.g. in variable storage conditions. Typically, gas chromatography (GC) is used to assess the profile of fatty acids. Oil parameters such as acid number, peroxide value and iodine number are also assessed to determine oil quality. Nevertheless, instead of performing all the above mentioned tests, these parameters can also be determined directly from 1H NMR spectra. Hence, there is great potential for using this method in quick screening of oil quality. The 1H NMR technique has been growing in importance in recent years in researching the quality and composition of food, including vege table oils. Multidimensional NMR techniques and analysis of other nuclei (13C NMR) are also used in the study of oils. The aim of this work is to present the applications of the most commonly used 1H NMR technique. Results and Conclusions. The article contains examples of the application of this method in testing the composition, quality and authenticity of olive oil, hemp oil and argan oil as oils used (both in the food, medical or cosmetic context) and becoming more and more popular among consumers.
THE DERIVATIVES OF 7-AMINO-4-TRIFLUOROMETHYLCOUMARINE AS POTENTIAL FLUORESCENT FOOD DYES – PRELIMINARY RESULTS
Authors: STYPUŁA DOMINIKA , SZLACHCIC PAWEŁ , DROŻDŻ IWONA
Published: May 2024

Background. Unique food products such as black hamburgers, pink bagels and Jelly Beans have been more and more desired, especially among young adults. Following this trend, we focused our interest on a fluorescence phenomenon which has not been considered yet by the food industry to be interesting. Con trary to fluorescent dyes, natural and synthetic ones are widely used to give food attractive colors. The fluorescent properties of coumarin derivatives could be of interest to various industry branches, including the food industry. In this paper, we have tested the water-soluble derivatives of coumarin as a fluorescent dye for alcoholic drinks and obtained promising results. The aim of the research was to obtain through chemical synthesis the derivatives of 7-amino-4-trifluoromethylcoumarine and analyze them in terms of the range of their application and impact on the selected microorganisms. Results and Conclusions. The derivatives of 7-amino-4-trifluoromethylcoumarine can be considered potential fluorescent dyes for alcoholic drinks. They absorb visible light, may be excited in the region of electromagnetic radiation emitted by incandescent lamps characteristic of nightclubs, the so-called black bulbs. The dye fluorescence is only moderately affected by water present in drinks . The optimal concen tration of the dye is low and would probably be safe for human health. Additionally, the dye examined is capable of reducing the growth of selected molds.
BADANIE WIARYGODNOŚCI INFORMACJI NA TEMAT OBECNOŚCI GLUTENU W WYBRANYCH PRODUKTACH SPOŻYWCZYCH
Authors: DEREWIAKA DOROTA , WOŁOSIAK RAFAŁ , MAJEWSKA EWA , LACH AGATA
Published: May 2024

Background. The reliability of information conveyed to consumers regarding the presence of aller genic substances is crucial for ensuring the safety of their health and life. The aim of the study was to verify the credibility of information provided to consumers about the presence of allergens (especially gluten) in selected food products and, consequently, to assess the requirement for ensuring the safety of consumers facing the issue of food allergies or intolerances. Information about allergens on the labels of selected products was evaluated, confirmed through laboratory tests using the immunoenzymatic ELISA test to determine gluten content, with a gluten detectability limit being set at 5 mg/kg. The method of informing consumers about allergens in selected food serving places in the city of Skierniewice was also examined. Results and Conclusions. The gluten content in the tested gluten-free products ranged from 0.07 to 7.44 mg/kg, in products with the declaration "may contain gluten" from 1.74 to 3.40 mg/kg, and in corn products from 1.84 to 89.4 mg/kg. The results of the study regarding the way consumers are informed about allergens are unsatisfactory and suggest the need for further education of personnel employed in food serving places. Out of 28 food items tested, gluten was detected in quantities exceeding 20 mg per kg of the product only in two cases: corn crispbread and corn flour. However, in these cases, the manufacturer alerted consumers by using the label "the product may contain gluten". Only one food product had incor rect labeling, which was associated with the use of an inappropriate font.
ANALIZA WŁAŚCIWOŚCI FIZYKOCHEMICZNYCH I CHARAKTERYSTYKA SPEKTROFOTOMETRYCZNA WYBRANYCH OLEJÓW ROŚLINNYCH
Authors: KAMIŃSKA WIKTORIA , NEUNERT GRAŻYNA , JARZĘBSKI MACIEJ
Published: May 2024

Introduction. Vegetable oils are a known source of mono- and polyunsaturated fatty acids (MUFA and PUFA). The growing demand for vegetable oils, rich in unsaturated fatty acids, increases the use of new oil plants to obtain them. In this study, the physicochemical properties (density, pH, refractive index, dynamic viscosity, contact angle, surface tension, color) were examined, a spectroscopic analysis was carried out and antioxidant properties were determined. In order to determine the indicated parameters, simple and easily accessible analytical methods were used, which provide key information about the prop erties of oils and serve as indicators for assessing their quality. Six commercially available oils were se lected for the study: evening primrose seeds (Oenothera paradoxa), milk thistle seeds (Silybum maria num), pumpkin seeds (Cucurbita oleo), linseed (Linum usitaissimum L.), winter camelina seeds (Camelina silvestris) and black cumin seeds (Nigella sativa). Results and conclusions. The conducted research provided significant insights into the relationship between the determined parameters of vegetable oils. The positive correlation between density and refrac tive index also highlights the influence of fatty acid composition on these properties. The observed diversi ty of colors of the oils tested highlights the unique composition of dyes characteristic of each oil. It was found that the pH of vegetable oils is a key indicator reflecting the level of acidity in the oil. The correla tion between contact angle and surface tension revealed complex surface interactions.