eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2009-09-30
8
3
5
13
article
Oxysterol content in selected meats and meat products
Dorota Derewiaka
1
MieczysĹaw ObiedziĹski
1
Warsaw University of Life Sciences &#; SGGW
Background. High consumption of oxysterols contributes to the development of arteriosclerosis. Thus it is necessary to monitor changes of their concentration in foodstuffs.
The aim of this study was to determine the content of oxysterols in selected meats and meat products before and after heat treatment.
Material and methods. Meats and meat products were pan fried in rapeseed oil for 10 minutes. Oxysterols methodology applied for the study of fat extraction, saponification, derivatization and determination by gas chromatography coupled with mass spectrometer.
Results. The content of cholesterol oxidation products in meats and meat products after heat treatment (17.5 to 34.9 µg/g of fat) was statistically higher than before frying (2.2 to 10.7 µg/g of fat). Raw meats and processed meat products contained mainly cholesterol oxidation products which equalled from 1.0 to 8.3% of cholesterol content. In fried meats and meat products has been found phytosterol oxidation products (0.1-1.7 µg/g of fat) but only in small amounts.
Conclusions. The increase in the content of phytosterol oxidation products in analysed meat samples after frying was probably the result of intensive phytosterol oxidation included in the rapeseed oil, also induced by haeme dyes within meat. From the results of the samples analyzed, it seems that multiple parameters are associated with the formation of oxysterols. Further studies should be performed to identify the factors e.g. water content, pro-oxidants, exposure to light, storage time and conditions, that may affect oxysterol formation during home frying.
https://www.food.actapol.net/volume8/issue3/1_3_2009.pdf
cholesterol
phytosterol
sterol oxidation products
thermal processing
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2009-09-30
8
3
15
22
article
The effect of soy hydrolysates on changes in cholesterol content and its oxidation products in fine - ground model sausages
Agnieszka Bilska
1
Magdalena RudziĹska
1
Ryszard Kowalski
1
Krystyna Krysztofiak
1
PoznaĹ University of Life Sciences
Background. Meat products belong to products particularly at risk of fat oxidation processes. One of the methods to prevent disadvantageous oxidative changes of lipids in food is the application of antioxidants.
Material and methods. The experimental material consisted of fine – ground model sausages. Produced processed meats differed in terms of the presence and amount of acid and enzymatic soy hydrolysates (0.3% and 0.7%). The reference sample comprised processed meat product with no hydrolysate added. Model processed meat products were stored at 4°C for 29 days. The analyses included changes in peroxide value, changes in cholesterol and its oxidation products.
Results. It was found that changes of peroxide value, 7α-OHC, 7β-OHC, α-epoxy-C,
β-epoxy-C, 20α-OHC, 25-OHC and total oxisterols were statistically significantly affected, apart from storage time, also by the type and level of applied hydrolysates.
The addition of enzymatic and acid hydrolysates to batter of experimental sausages effectively inhibited the process of fat oxidation.
Conclusions. In samples with enzymatic hydrolysate an approx. 20% loss of initial cholesterol content was recorded. In contrast, in the other samples this loss amounted to approx. 10%.
The process of cholesterol metabolism in tested processed meat products was affected by their storage time and the type of added hydrolysate. It was observed that the highest dynamics of cholesterol metabolism occurred in a sample with no hydrolysate added.
The level of total oxisterols in the sample with no addition of hydrolysate was over two times higher than in samples with an addition of hydrolysate.
https://www.food.actapol.net/volume8/issue3/2_3_2009.pdf
protein hydrolysates
cholesterol
cholesterol oxidation products
oxisterols
peroxide value
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2009-09-30
8
3
23
35
article
Osmotic dehydration of mandarins: Influence of reutilized osmotic agent on behaviour and product quality
Maria Lobo Sapata
1
Armando Ferreira
1
Luis Andrada
1
Antonio E. Leit&#o
227
2
Manuel Candeias
1
Instituto Nacional dos Recursos BiolĂłgicos L-INIA in Oeiras, Portugal
Instituto de Investigaç&#;o CientĂfica Tropical, Portugal
Background. Osmotic dehydration (OD) is a technology that allows the concentration mainly of fruits and vegetables, without change of phase, through partial water removal, when immersed in a hypertonic solution of sugar, salt or others. It can be successfully applied to some products whose production is not fully marketed in fresh form. However,
an additional process is necessary to stabilize the product. The process leads to the achievement of high quality alternative products, with an extended shelf-life, economy
in storage and transport. The aim of this work was to study, at a pilot scale, the behaviour evaluation of a sucrose dehydration solution, during twelve OD reuses, and the quality
of processed mandarins.
Material and methods. The process was carried out using mandarins (Citrus reticulata Blanco) cv Clementina Nova, from Algarve, Portugal, manually peeled and segments chemically skinned. In assays a 60°Brix sucrose solution was used, conducted in thermo-
-stabilized baths, at 45°C, 16 h, 40 oscillations per minute and a fruit:solution ratio of 1:2 (m/m). After each OD cycle, the solution was filtered and reconcentred to 60°Brix
by sucrose addition, and adjusted to original volume. The osmodehydrated mandarins were stabilized by pasteurization. The drying solution behaviour and mandarins’ quality were assessed through different physical, chemical and microbiological analysis.
Results. The factorial discriminate analysis allowed to distinguish a different behaviour between the original and final dehydration sucrose solution during OD processes, but did not affect its desiccant power, only a high pollutant load development explained by BOD5 values. The results of osmodehydrated mandarins showed that stability was achieved by “combined process” with pasteurization.
Conclusions. The resultslead to concludethat osmotic dehydration process is a good option to improve mandarin’s stabilization, after pasteurization, increasing added value.
Its viability is connected to the management of the drying solution and the number of uses depends on the type of product being dehydrated and their processing sequence. Though the negative microbial load, it must be given attention to dilute the solution before its release as effluent.
https://www.food.actapol.net/volume8/issue3/3_3_2009.pdf
dehydrated mandarins
combined process
reuse sugar solution
quality parameters
stability
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2009-09-30
8
3
37
46
article
Effect of pullulan coating on inhibition of chosen microorganisms’ growth
Anna Chlebowska-Ĺmigiel
1
MaĹgorzata Gniewosz
1
Warsaw University of Life Sciences &#; SGGW
Background. Pullulan is a water-soluble polysaccharide produced by fungi Aureobasidium pullulans. This glucan was applied for coating of food products. The aim of this study was obtaining of a pullulan coating and checking its effect on growth of microorganisms responsible for spoilage of food.
Materials and methods. Pullulan produced by the white mutant A. pullulans B-1 was applied. Permeability of oxygen and carbon dioxide through film produced from 10% water solution of pullulan was checked as well as degree of inhibition of chosen microorganisms through pullulan coating formed on surface of growth’s media.
Results. Low permeability of gases through pullulan film and a considerable growth’s limitation of all tested microorganisms were found. A total growth’s inhibition of 21 from 36 tested strains and a partial growth’s limitation of the remaining 15 strains was observed. The inhibitory effect was diverse and it was from 63 to 100%.
Conclusions. These results proved that pullulan coating applied in these tests revealed big barrier characteristics in relation to oxygen and carbon dioxide, which had effect upon growth’s inhibition of most of the tested microorganisms, responsible for spoilage
of food.
https://www.food.actapol.net/volume8/issue3/4_3_2009.pdf
edible coating
pullulan
microbiological contamination of food
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2009-09-30
8
3
47
58
article
Antiradical activities of Salvia officinalis and Viscum album L. extracts concentrated by ultrafiltration process
Gabriela Paun Roman
1
Elena Neagu
1
Gabriel Lucian Radu
2
National Institute of Research and Development for Biological Sciences in Bucharest
Polytechnic University of Bucharest
Background. In the present study the antioxidant properties were investigated of the medicinal plants Salvia officinalis L. (Labiaceae family) and Viscum album L. (Loranthaceae), both of them known for a long time as a remedy in the traditional medicine. The aim
of this study was to prove the efficiency of ultrafiltration process for the concentration
of herbs extracts and to evaluate the concentrate’s antioxidant activity.
Material and methods. The extracts were prepared by maceration, using different solvents. After filtering the extract through Isolab quantitative filter paper “medium”, each of the filtrates was processed by microfiltration (MF; Millipore filters with 45 μm), followed by ultrafiltration (UF). The regenerated cellulose (Millipore), polysulfone and polyacrylonitrile ultrafiltration membranes were used in the experiment. The initial extracts and samples of permeate and retentate after ultrafiltration of extracts have been characterized by determination of the protein total and total phenolic content. Standard methods like ABTS and DPPH assay are used to measure the antioxidant activity.
Results. For the three types of tested membranes: Millipore, PSF and PAN, PAN membrane proves to have the greatest efficiency since it shows the highest permeate flux and the greatest retention degree for bioactive compounds. The concentrated extracts obtained after ultrafiltration with polyacrylonitrile membrane had the strongest scavenging activity for all extracts.
Conclusions. The results of this study has revealed that the concentrated extracts have
a very high radical scavenging activity (TEAC values for sage hydro-alcoholic concentrated extracts in range 351.87-479.04 μmol Trolox/mL extract and for mistletoe concentrated extract E2 in range 345.14-426.18 μmol Trolox/mL extract; the DPPH inhibition values was over 85% for S. officinalis concentrated extracts and ranges between 66.2% and 88.2% DPPH inhibition for V. album concentrated), therefore can be considered as a good source for further medicinal applications.
https://www.food.actapol.net/volume8/issue3/5_3_2009.pdf
Salvia officinalis
Viscum album
ultrafiltration
antioxidant activity
ABTS
DPPH
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2009-09-30
8
3
59
85
article
Motifs with potential physiological activity in food proteins – BIOPEP database
Anna Iwaniak
1
BartĹomiej Dziuba
1
University of Warmia and Mazury in Olsztyn
Proteins are the multifunctional food components affecting the living organisms. One of the proteins function is the impact on the body due to the presence of motifs that show specific physiological and biological activities. Due to the worldwide growth of demand for the food containing bioactive components, increasing attention has been paid recently to the use of bioactive peptides as physiologically active food ingredients. They are important elements of the prevention and treatment of various lifestyle diseases. In addition to its primary function and according to current knowledge, each protein may be a reserve source of peptides controlling the life processes of organisms. For this reason, in this work, application of a new, additional criterion for evaluating proteins as a potential source of biologically active peptides, contributes to a more comprehensive and objective definition of their biological value. A complementary part of such research is the strategy for evaluation of the food proteins as precursors of biologically active peptides which involves the database of proteins and bioactive peptides – BIOPEP (available online at: http://www.uwm.edu.pl/biochemia). The database contains information on 2123 peptides representing 48 types of bioactivities, their EC50 values and source of origin. Proteins (706 sequences) are considered as bioactive peptide precursors based on newly introduced criteria: the profile of potential biological activity, the frequency of bioactive fragments occurrence and potential biological protein activity. This original and unprecedented so far approach, started to be successfully and more widely applied by other authors. BIOPEP can be interfaced with global databases such as e.g. TrEMBL, SWISS-PROT, EROP and PepBank. Recently the BIOPEP database was enlarged with the data about allergenic proteins, including information about structure of their epitopes and molecular markers.
https://www.food.actapol.net/volume8/issue3/6_3_2009.pdf
bioactive peptides
proteins
BIOPEP database
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2009-09-30
8
3
87
96
article
Effect of fermentation and extrusion on the release of selected minerals from lupine grain preparations
Joanna Suliburska
1
Zbigniew Krejpcio
1
Eleonora Lampart-Szczapa
1
RafaĹ W. WĂłjciak
1
PoznaĹ University of Life Sciences
Introduction. Antinutritional factors in legumes lower the nutritional value of foods by lowering the digestibility or bioavailability of nutrients. Technological processes applied in food production (e.g. extrusion, fermentation, germination) may influence the leguminous seeds matrix composition which in consequence may affect (improve or decrease) mineral bioaccessibility and uptake in animals and humans. The aim of this study was to determine the effect of fermentation and extrusion processing, as well as their combination, on the potential availability of Fe, Cu, and Zn from lupine grain preparations.
Materials and methods. The content and the release of Fe, Cu and Zn from three different lupine species (Lupinus albus, Lupinus luteus, Lupinus angustifolius) was determined. The samples were subjected to enzymatic digestion under in vitro conditions. The content of minerals in lupine grains before and after enzymatic digestion was determined by the flame atomic absorption spectrometry.
Results. The degree of release of Fe, Cu, and Zn from dehulled lupine grains was higher than from whole grains. Fermentation processing increased the degree of Fe release, extrusion decreased the degree of Cu release, while the extrusion after fermentation processing increased the degree of Fe release from lupine grain preparations.
Conclusions. The degree of mineral release from lupine grains depends on the hull content, technological processing applied and the lupine variety.
https://www.food.actapol.net/volume8/issue3/7_3_2009.pdf
lupine
fermentation
extrusion
iron
copper
zinc
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2009-09-30
8
3
97
113
article
The role of diet in treatment of lipid metabolism disorders
Julita ReguĹa
1
PoznaĹ University of Life Sciences
Apart from arterial hypertension the most frequent risk factor for cardiovascular diseases is connected with lipid metabolism disorders, which according to studies conducted to date in Poland affect over half of the adult population. Diet plays a significant role in the regulation of lipid metabolism in the organism. Thanks to the rationalization of diet we may control lipid metabolism disorders, in many cases with no need to apply more invasive methods, such as pharmacological treatment or the application of cardiosurgery.
An appropriate diet as well as a change in lifestyle (giving up smoking, avoiding stress, taking more exercise) make it possible to reduce total cholesterol concentration in blood serum, improve lipid balance and stop the progress or cause partial regression of atherosclerotic changes in coronary vessels, which in many cases may save lives. In the paper the current dietary recommendations in treatment of lipid metabolism disorders are presented.
https://www.food.actapol.net/volume8/issue3/8_3_2009.pdf
lipid metabolism
cholesterol
dietary recommendations
atherosclerosis
fat