eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2012-03-30 11 1 7 18 article Semih Otles 1 Buket Yalcin 1 Department of Food Engineering, Ege University of Izmir,Turkey Nano-biosensors could be defined as biosensors, which are combined with nanotechnology by using several techniques. This strategy could be seen as a key to yielding device which exhibits rapid responses combined with very high sensitivities. In recent years  as consumer demand traceability and legislators and account- ability in the food chain distribution has increased, the need for rapid and verifiable methods of food quality assurance has grown rapidly. Sensing technologies for food analysis including optical, chromatographic, colorimetric, etc. are employed. Biosensors allow the detection of analyte’s wide spectrum in complex sample matrices, and have shown great promise in areas such as food analysis, environmental monitoring and bioprocess. Biosensors can be divided into six groups which depend on the method of signal transduction: magnetic, optical, electrochemical, mass, thermal and micromechanical sensors. The aim of this paper is to present the directions of the development of nano-biosensors and their useability to detect a range of biologi- cal and chemical compounds in the food industry market. https://www.food.actapol.net/volume11/issue1/1_1_2012.pdf nano-biosensors biosensors food components analysis eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2012-03-30 11 1 19 25 article Agnieszka DroĹźdĹźyĹ„ska 1 Krzysztof Dziedzic 2 Alicja KoĹ›mider 1 Katarzyna Leja 1 Katarzyna Czaczyk 1 Danuta GĂłrecka 2 Department of Biotechnology and Food Microbiology, PoznaĹ„ University of Life Sciences, Poland Department of Food Service and Catering, PoznaĹ„ University of Life Sciences, Poland Background. An intensive development of the Fast Liquid Chromatography (FLC) has been recently observed. It makes possible to reduce time analysis and improve resolution as well as sensitivity. The aim of this study was to separate the chosen antioxidants optimization using the FLC method. Material  and methods. The three various procedures for antioxidants analysis were compared. Mobile phases containing aqueous solution of formic acid, acetic acid, acetonitrile, and methanol were tested. Limit of detection (LOD), limit of quantification (LOQ), linearity and repeatability of each procedures were determined. Results. Developed procedure enabled to separate all analytes and allowed to get low LOD levels and good repeatability. This procedure was used for antioxidants analysis in buckwheat and buckwheat products. Conclusion. Fast Liquid Chromatography allows to  reduce time analysis and  obtain good  validation parameters. https://www.food.actapol.net/volume11/issue1/2_1_2012.pdf Fast Liquid Chromatography antioxidants eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2012-03-30 11 1 27 39 article Agnieszka Bilska 1 BoĹźena Danyluk 1 Ryszard Kowalski 1 Institute of Meat Technology, PoznaĹ„ University of Life Sciences, Poland Introduction. Meat and processed meats, depending on the animal species and anatomical element from which they were obtained, exhibit a varied fat content (most typically from 10% to 80% dry matter). Fats are relatively unstable food components. The aim of this study was to determine the effect of an addition of model brines on lipid oxidation rate in the selected beef element stored under aerobic conditions and in vacuum at a temperature of 5°C. Material and methods. Material for analyses comprised beef: rump cut (R) and the heel of round (L). Meat was cured (at 20% in relation to raw material weight) with brine A, containing 1% NaCl in total weight and brine B, containing 1% NaCl and 0.3% sodium tripolyphosphate E 451i (including 56% P2O5 ). Meat after being massaged was stored under aerobic conditions (T) and in vacuum (P) at a temperature of 5°C for 15 days. During storage of samples changes were determined in peroxide value (PV), contents of secondary fat decomposition products using the TBARS test as well as changes in pH value. Results.  It was observed that with an extension of sample storage time peroxide value was growing gradually, but the dynamics of this growth varied. Samples coming from the rump cut muscle, stored in the atmosphere with unlimited access of oxygen, were characterised by slightly, but statistically significantly higher peroxide values in comparison to the other tested samples. The highest increase in the TBARS test value was observed in samples stored under aerobic conditions and coming from the heel of round muscle, irrespective of the type of applied brine. Conducted analyses showed that vacuum packaging of meat, in comparison to the storage of samples at unlimited access of oxygen, effectively slowed down the increase in the content of secondary oxidation products determined by the TBARS test. The greatest effect of vacuum packaging was observed for the heel of round in brine A. Conclusions. Vacuum packaging, in comparison to storage of experimental samples under aerobic conditions, delayed the increase in peroxide value and effectively slowed down the increase in contents of secondary lipid oxidation products. Statistically significant changes in pH values were observed in the heel of round, irrespective of the type of applied brine, stored under aerobic conditions. https://www.food.actapol.net/volume11/issue1/3_1_2012.pdf beef vacuum packaging peroxide value TBARS eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2012-03-30 11 1 37 43 article Mariyam Ali 1 Fisheries Department, Agriculture College, Islamic Azad University, Iran Background. Salted fish products are popular in many countries around the world. Salting is one of the oldest techniques for fish preservation, and is essentially intended to increase the shelf-life of the product depressing water activity by means of dehydration and salt uptake by the fish muscle. However, the current demand for salted fish is driven more by the flavour of the product than for preservation purposes. Vacuum-packaging represents a static form of hypobaric storage. It is widely used in the food industry because of its effectiveness in reducing oxidative reactions in the product at relatively low cost. Low temperature storage is one of the primary methods to maintain fish quality, based on the reduction in the rates of microbiological, chemical and biochemical changes. Material  and methods. Fresh Golden mullets were rapidly beheaded, scaled, gutted and immediately washed with tap water then, samples were taken to the laboratory in ice box for chemical and microbial analysis of fresh fish, other samples were put in the brine (6 liter water and 2160 g salt was used for brine solution). After 14 days of brining, fish were taken out of brine solution and drained, then they were Vacuum Packed and labelled (each pack contained two fish about 1500 g weight). All the packs were stored in a refrigerator 4°C. Some quality aspects including Total Volatile Nitrogen (TVN), Peroxide Value (PV), Thiobarbituric Acid (TBA), Total Viable Count (TVC), Halophilic Bacteria (HB) and presence of Clostridium Botulinum were determined in fresh mullets, fresh brined mullets after 14 days of brining, and in (Vacuum Packed) VP samples stored at 4°C at intervals of 30, 60 and 90 days. Results.  TVN increased from ten mg/100 g in fresh brined after 14 days to 30.80 mg/100 g in VP brined Golden mullet after 90 days of storage at 4°C, PV increased after brining from 1.50 meq/kg in fresh brined to 28.90 meq/kg in VP brined Golden mullet after 90 days of storage at 4°C, TBA increased from 0.07 mg MDA/kg in fresh brined to 0.10 after 60 days and then, decreased to 0.09 mg MDA/kg in VP brined Golden mullet after 90 days of storage and  TVC decreased from 4.70 log CFU/gr in fresh brined to 4.40 log CFU/ gr after 30 days and then, increased to 5.70 log CFU/gr in VP brined Golden mullet after 90 days of storage at 4°C, HB increased from 4.55 log CFU/gr in fresh brined to 6.30 log CFU/gr after 90 days of storage period at 4°C and exceeded the permissible level. Clostridium botulinum toxin was not detected in any of the samples throughout the storage. Conclusions. The results from this study clearly suggested that a combination of brining, vacuum packaging and storage at refrigerated temperature prolongs the shelf-life of Golden mullet to a great extent. Our findings revealed that the longest shelf-life was for VP brined Golden mullet stored at 4°C is 30 days. https://www.food.actapol.net/volume11/issue1/4_1_2012.pdf brining chemical changes microbial growth Clostridium botulinum eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2012-03-30 11 1 45 51 article ElĹźbieta Sikora 1 Ewa CieĹ›lik 2 Agnieszka Filipiak-Florkiewicz 2 Teresa LeszczyĹ„ska 1 Department of Human Nutrition, Agricultural University in Krakow, Poland Malopolska Centre of Food Monitoring and Certi&#;cation, Poland Background. Commonly occurring diseases can have the origin in oxidative processes ongoing in the human body. Vegetables of Brassicaceae family are the essential sources of natural antioxidants, especially phenolic compounds, in the human diet. The research was aimed to estimate the content of phenolic compounds in se- lected vegetables and their quantity changes during hydrothermal processes. Material  and methods. The vegetables subjected to analysis were: kale, broccoli, Brussels sprouts, and white and green cauliflower. The fresh and processed (blanched, cooked, frozen, cooked after freezing) vegetables were freeze-dried. The levels of phenolic acids and flavonols by HPLC method were estimated. Results.  The presence of derivatives of hydroxycinnamic acid, mainly of caffeic acid, p-coumaric acid, sinapic acid and of flavonols – kaempferol, and in smaller amounts of quercetin was found. The largest amounts of above components were present in kale (total 94.4 mg•100 g-1  of fresh matter), whereas the smallest amounts were found in white and green cauliflower – 3.6 mg•100 g-1 f.m. and 3.03 mg•100 g-1 f.m., respectively. The applied technological processes contributed to lover amounts of all tested compounds depending on the process and the vegetable kind. The biggest loses, up to 70-80%, took place during cooking of raw and previously frozen vegetables. Conclusions. Analysed Brassicaceae were characterized by high contents of the investigated flavonoids. The best source of those compounds was kale whereas the smallest amounts of searched components were presented in cauliflowers. The used hydrothermal processes led to losses of searched compounds. https://www.food.actapol.net/volume11/issue1/5_1_2012.pdf Brassica vegetables phenolic acids flavonols hydrothermal processing eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2012-03-30 11 1 53 59 article Mariusz Lesiecki 1 Wojciech BiaĹ‚as 1 GraĹźyna Lewandowicz 1 Department of Biotechnology and Food Microbiology, PoznaĹ„ University of Life Sciences, Poland Background. Potato pulp constitutes a complicated system of four types of polysaccharides: cellulose, hemicellulose, pectin and starch. Its composition makes it a potential and attractive raw material for the production of the second generation bioethanol. The aim of this research project was to assess the usefulness of commercial enzymatic preparations for the hydrolysis of potato pulp and to evaluate the effectiveness of hydrolysates obtained in this way as raw materials for ethanol fermentation. Material  and methods. Sterilised potato pulp was subjected to hydrolysis with commercial enzymatic preparations. The effectiveness of the preparations declared as active towards only one fraction of potato pulp (separate amylase, pectinase and cellulase activity) and mixtures of these preparations was analysed. The monomers content in hydrolysates was determined using HPLC method. Results.  The application of amylolytic enzymes for potato pulp hydrolysis resulted in the release of only 18% of raw material with glucose as the dominant (77%) constituent of the formed product. In addition, 16% galactose was also determined in it. The hydrolysis of the cellulose fraction yielded up to 35% raw material and the main constituents of the obtained hydrolysate were glucose (46%) and arabinose (40%). Simultaneous application of amylolytic, cellulolytic and pectinolytic enzymes turned out to be the most effective way of carrying out the process as its efficiency in this case reached 90%. The obtained hydrolysate contained 63% glucose, 25% arabinose and 12% other simple substances. Conclusion. The application of commercial enzymatic preparations made it possible to perform potato pulp hydrolysis with 90% effectiveness. This was achieved by the application of a complex of amylolytic, cellulolytic and pectinolytic enzymes and the hydrolysate obtained in this way contained, primarily, glucose making it a viable substrate for ethanol fermentation. https://www.food.actapol.net/volume11/issue1/6_1_2012.pdf potato pulp enzymatic hydrolysis cellulose starch pectin eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2012-03-30 11 1 61 65 article ELmouloud Bouchouka 1 Abdelouaheb Djilani 1 Abdesselem Bekkouche 1 LSBO, Department of Chemistry, Annaba University, Algeria Background. Saharan plants are known by their high content of antioxidant products like phenolic compounds due to the extreme climatic conditions. They constitute the basis of treatments used by local population for various diseases. The purposes of this study were to measure the total phenolic compounds and total fl avonoid compounds, to determine antioxidant capacity, and to evaluate the antibacterial activity of three wild Saharan medicinal plants. Material and methods. Hexane and ethyl acetate fractions of ethanol:water extract and the residu of the extracted aqueous layer of Ferula vesceritensis fruits, Genista saharae aerial parts and Zilla macropterae fruits were assayed to determine their antibacterial activity using the disc diffusion method against: Escherichia coli (ATCC 25922), Staphylococcus aureus (ATCC 25923) and Pseudomonas aeruginosa (ATCC 27853). In addition, the total phenolic compounds and total fl avonoids and antioxydant activity using DPPH test of ethyl acetate fractions (EAF) of plant parts studied were investigated. Gallic acid, quercetin and vitamin C were used for these parameters. Results. Among the extracts tested, ethyl acetate fractions of all plants and hexane fraction of F. vesceritensis showed activity against S. aureus. Good activity was shown by EAF of G. saharae. According to the results, it is observed that Z. macropterae fruits possess a good antioxidant activity. Conclusion. The results indicate that the ethyl acetate fraction of G. sahara Aerial parts possesses a good antibacterial activity against S. aureus, which justifi es its use in traditional medicine for treating respiratory diseases. Furthermore, evaluation of in vitro antioxidant capacity of Ethyl acetate fractions of these plants, particular Z. macroptera fruits, has also provided interesting results. Zilla macroptera fruits may therefore be a good source of antioxidants. https://www.food.actapol.net/volume11/issue1/7_1_2012.pdf antibacterial activity DPPH test VCEAC Ferula vesceritensis Genista saharae Zilla macropterae eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2012-03-30 11 1 67 82 article Kombath Ravindran Vinod 1 Minumula Suneel Kumar 1 Sockalingam Anbazhagan 2 Subadhra Sandhya 1 Parre Saikumar 1 Reddy Tera Rohit 1 David Banji 1 HOD, Department of Pharmaceutics, Nalanda College of Pharmacy, India Karuna College of Pharmacy, Kerala, India It has become increasingly apparent that vesicular drug delivery elicits modest possessions in drug targeting. Transfersomes are a form of elastic or deformable vesicle, which were first introduced in the early 1990s. Elas ticity can be achieved by using an edge activator in the lipid bilayer structure. Molecules greater than 500 Da normally do not cross the skin. This prevents epicutaneous delivery of the high molecular weight therapeutics as well as non-invasive transcutaneous immunisation. Transdermal route will always remain a lucrative area for drug delivery. With the advent of new categories of drugs like peptides this route has captured more focus to combat the problems related to their delivery through oral route. But the transdermal route is equally filled with the hopes and disappointments as the transport of drug through this route faces many problems especially for the large molecules. To answer this problem many approaches were adopted. One of the very recent approaches is the use of ultra-deformable carrier systems (transfersomes). They have been used as drug carriers for a range of small molecules, peptides, proteins and vaccines, both in vitro and in vivo. Transfersomes penetrate through the pores of stratum corneum which are smaller than its size and get into the underlying viable skin in intact form. This is because of its deformable nature. The aim of this article is explanation the formation of micelle and vesicles, various types of vesicles, specifically focusing on transfersomes. https://www.food.actapol.net/volume11/issue1/8_1_2012.pdf micelle vesicles transfersomes sonicator confocal scanning laser microscopy eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2012-03-30 11 1 83 89 article Dorota Martysiak-Ĺťurowska 1 Weronika Wenta 1 Department of Food Chemistry, Technology and Biotechnology, GdaĹ„sk University of Technology, Poland Introduction. The Total Antioxidant Capacity (TAC) of human milk reflects the concentration and the activity of many components which prevent oxidative degradation of fats and proteins. This study compares the effectiveness of ABTS and DPPH tests with regard to the recovery, precision and sensitivity (detection and quantification limit) of (TAC) values in human milk. Material  and methods. TAC values were determined in twenty five samples of human milk obtained from healthy mothers, residents of GdaĹ„sk, on the 14th day postpartum. Results.  The average TAC of human milk determined by ABTS assay was 19.61 ±3.311 mg TE (Trolox Equivalents)/100 cm3, the average values obtained by the DPPH assay reached 9.95 ±4.36 mg TE/100 cm3. For each milk sample the TAC determined by the ABTS test was significantly higher than the values pro- duced by the DPPH test. The above findings can be attributed to the presence of substances whose spectra overlap with DPPH• spectra. ABTS test was characterised by a higher sensitivity and repeatability of the determination of TAC in human milk compared to the DPPH test. Conclusions. Comparing the calculated values for the validation parameters of both methods and taking into account the solubility of DPPH only in polar matrices, slower reaction of selected antioxidants with DPPH radical, and the presence in human milk constituents absorbing electromagnetic radiation in the absorption of DPPH be assumed that the ABTS test is more appropriate method of  determining of TAC in breast milk. https://www.food.actapol.net/volume11/issue1/9_1_2012.pdf human milk total antioxidant capacity ABTS test DPPH test