eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-03-30 12 1 9 20 article El-Sayed El-Tanboly 1 Mahmoud El-Hofi 1 Youssef Bahr Youssef 1 Wahed El-Desoki 2 Azza Ismail 1 Dairy Sciences Department, National Research Centre in Dokki Cairo, Egypt Faculty of Agriculture, El-Azhar University Assiut, Egypt Background. Microbial milk-clotting enzymes are valued as calf rennet substitutes in the cheese industry. The worldwide increase of cheese production coupled with a reduced supply of calf rennet has prompted a search for calf rennet substitutes, including microbial and plant rennets. However, most plant rennets have proved unsuitable because they impart a bitter taste to the cheese. Microbial rennet appears to be more promising because its production is cheaper, biochemical diversity is greater, and genetic modifi cation is easier. Most cheese manufacturing facilities in Egypt perform land spreading of salt whey. However, this practice increases the chloride levels of soil, and elevates the risk of crop damage. One possible application for salt whey is to use it as a whole medium for growth and production of milk clotting enzyme from fungi. Material and methods. Mucor pusillus QM 436 was identifi ed to produce the highest milk-clotting activity during screening of 19 fungal strains. Salted whey results from Ras (Cephalotyre) cheese manufacture as a whole medium for growth of Mucor pusillus QM 436 and production of the enzyme. Results. The milk-clotting enzyme from Mucor pusillus QM 436 was purifi ed to 7.14-fold with 54.4% recovery by precipitation in ammonium sulfate, ethanol and fractionated by gel fi ltration on Sephadex G-100. The enzyme was active in the pH range 5.5-7.5 and was inactivated completely by heating 5 min at 70°C and 30 min at 65°C. The highest level of enzyme activity was obtained at 60°C, pH 5.5. A positive and proportional relationship occurred in the presence of CaCl2 in milk, with inhibition which occurred in the presence of NaCl. Conclusions. The high level of milk-clotting activity coupled with a low level of thermal stability suggested that the milk-clotting enzyme from Mucor pusillus QM 436 should be considered as a potential substitute for calf rennet. https://www.food.actapol.net/volume12/issue1/1_1_2013.pdf milk-clotting enzymes Mucor pusillus QM 436 Ras cheese Salted whey purifi cation eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-03-30 12 1 21 32 article Maznah Ismail 1 3 Abdalbasit Mariod 1 2 Sia Soh Pin 3 Laboratory of Molecular BioMedicine, Insitute of Bioscience, Universiti Putra Malaysia, Malaysia College of Sciences and Arts &#; Alkamil, King Abdulaziz University, Saudi Arabia Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Malaysia Background. The effect of preparation methods (raw, half-boiled and hard-boiled) on protein and amino acid contents, as well as the protein quality (amino acid score) of regular, kampung and nutrient enriched Malaysian eggs was investigated. Methods. The protein content was determined using a semi-micro Kjeldahl method whereas the amino acid composition was determined using HPLC. Results. The protein content of raw regular, kampung and nutrient enriched eggs were 49.9 ±0.2%, 55.8 ±0.2% and 56.5 ±0.5%, respectively. The protein content of hard-boiled eggs of regular, kampung and nutrient enriched eggs was 56.8 ±0.1%, 54.7 ±0.1%, and 53.7 ±0.5%, while that for half-boiled eggs of regular, kampung and nutrient enriched eggs was 54.7 ±0.6%, 53.4 ±0.4%, and 55.1 ±0.7%, respectively. There were signifi cant differences (p < 0.05) in protein and amino acid contents of half-boiled, hard-boiled as compared with raw samples, and valine was found as the limiting amino acid. It was found that there were signifi cant differences (p < 0.05) of total amino score in regular, kampung and nutrient enriched eggs after heat treatments.Furthermore, hard-boiling (100°C) for 10 minutes and half-boiling (100°C) for 5 minutes affects the total amino score, which in turn alter the protein quality of the egg. https://www.food.actapol.net/volume12/issue1/2_1_2013.pdf amino acids amino acid score half-boiled eggs hard-boiled eggs kampung nutrient enriched protein eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-03-30 12 1 33 40 article Aleksandra Duda-Chodak 1 Department of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Poland Background. Due to its chemical composition, Spirulina is widely used as a dietary supplement that exerts positive effects on the human body. It also has the ability to inhibit the growth of cert ain microorganisms, both pathogens that pose a health hazard, as well as those that cause food spoilage in all branches of food industry. The main aim of this study was to determine the impact of water extracts of Spirulina (WES) on the growth of various microorganism both useful and harmful for humans and the economy. Material and methods. The impact of different WES concentrations (0.1, 1.0, 2.5, or 5.0%) on the growth of various bacteria, yeasts and molds was determined by diffusion method on solid medium. Results. It was demonstrated that WES have a diversifi ed impact on microorganisms, depending on the species. The inhibitory activity was shown against Bacillus subtilis, Micrococcus luteus, Rhodotorula, and Penicillium. WES had strong stimulating effect on Alicyclobacillus acidoterrestris and Geotrichum. Moreover, higher concentrations of WES stimulated also the development of mycelium and production of conidiophores by Cladosporium and Aspergillus niger. Conclusions. Inhibitory impact of WES on microorganisms that cause food spoilage may be used in food production. However, the obtained results indicate the need for further studies, particularly in order to evaluate the effect of the WES on microfl ora in the food matrices. https://www.food.actapol.net/volume12/issue1/3_1_2013.pdf Arthrospira bacteria food spoilage food supplementation growth inhibition and stimulation molds yeasts eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-03-30 12 1 41 50 article Ewelina WÄ™sierska 1 Krystyna Palka 1 Justyna BogdaĹ„ska 1 Katarzyna Chabior 1 Ewelina BarwiĹ„ska 1 Department of Animal Products Technology, University of Agriculture in Krakow, Poland Background. A demand on raw fermented meat products depends on their availability, price and the culture. In Poland, raw meat products have a several hundred years, although limited to the Podlasie region, tradition of manufacturing. Therefore, in spite of widening of Italian, Spanish, Portuguese, German and recently even the Czech Republic products assortment on the Polish market, the consumption of them increases slowly. The aim of the study was to compare the sensory quality of raw ripened smoked products and sausages, sold on the Polish foodstuffs market as “traditional”. Material and methods. The study included the basic chemical content, water activity, pH, the amount of lactic acid bacteria and coagulase-negative cocci, as well as selected texture and sensory parameters. The analysis was conducted in compliance with Polish Standards, and the cutting strength was measured with the use of the TA-XT2 texture-meter. The sensory analysis was conducted by a 12-person panel using the 5-point method. Results. The differences in the amount of water, protein, fat and salt resulted from the wide variability of ingredients among both groups of the analysed cold meats. The smoked products were characterised by a higher pH (5.6-5.9), smaller amount of bacilli (2-5.5 log cfu/g) and lactic cocci (3.3 to 6.6 log cfu/g) in comparison with the sausages. The amount of both populations of bacteria in the sausages of a pH of 4.5-5.5 ranged from 6.8-8.9 log cfu/g and 5.9-7.7 log cfu/g, respectively. Among the analysed smoked products and sausages the greatest TPA hardness (respectively 128.6-140.3 N and 91.3-139.7 N), TPA chewiness (28.9-54.2 N and 16.1-36.0 N) and cutting strength (11.0-12.9 kG and 8.2-8.5 kG) was observed in those with a 0.81-0.86 water activity. The overall quality of the analysed cold meats was at a good level (3.9-4.1 pt). Conclusions. Distinguishing features which determined the quality of products are hardness, juiciness as well as odour. The specifi c odour of the yeast cultures present on the surface of the products, the high fat content which undergoes oxidation during ripening, a high salt content, the domination of pepper among the range of spices as well as the detection of lactic and acetic acid are not accepted by Polish consumers. https://www.food.actapol.net/volume12/issue1/4_1_2013.pdf ripened meat products microfl ora texture sensory quality eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-03-30 12 1 51 59 article StanisĹ‚aw Kowalski 1 Marcin Łukasiewicz 1 Wiktor Berski 1 Carbohydrate Technology Department, University of Agriculture in Krakow, Poland Background. Efforts are being made to apply physicochemical parameters analysis in the identifi cation of varietal honeys. With many variables describing a given population, it is feasible to differentiate between basing on principal component analysis (PCA). The aim of this study was to investigate selected physicochemical quality characteristics of nectar honey, with particular emphasis paid to carbohydrate composition, and to determine its applicability in identifying the variety of fl oral honey. Material and methods. The experimental materials were samples of commercial honey available at retail in Krakow in 2005-2007 period. The following analyses were performed: water content by the refractometric method, sugars content according to Luff-Schoorl, content of sugars using HPLC, electrical conductivity, specifi c rotation, and acidity of honey.   Results. Application of HPL C allowed the precise qualitative identifi cation of sugars, which was impossible to be determined by Luff-Schoorl method. The obtained results were analysed using principal component analysis (PCA). Conclusions. Based on the obtained results and performing the statistical analysis, it was found that the relationship between specifi c rotation and the total acidity can be used to distinguish buckwheat honeys from other analysed varieties. Moreover, it was demonstrated that the relationship between the specifi c rotation and maltose content can be used to distinguish between acacia honeys vs. buckwheat and lime honeys. https://www.food.actapol.net/volume12/issue1/5_1_2013.pdf honey chromatography principal component analysis eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-03-30 12 1 61 74 article Asia Begum 1 Subarda Sandhya 1 Syed Shaff ath Ali 2 Kombath Ravindran Vinod 1 Swapna Reddy 1 David Banji 1 Department of Pharmacognosy, Nalanda College of Pharmacy, India Department of Pharmacology, Vatsalya College of Pharmacy Bhongir, Nalgonda, India Rosmarinus offi cinalis (Rosemary) is a common household plant which belongs to the family Lamiaceae and is grown in many parts of the world. It is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple or blue fl owers. The two most commonly grown hardy Rosemaries are Rosmarinus offi cinalis ‘Arp’ and R. offi cinalis ‘Madelene Hill’ (syn. ‘Hill Hardy’). The other cultivars of the plant are R. offi cinalis ‘Albus’, R. offi cinalis ‘Bendenen Blue’, R. offi cinalis ‘Goodwin Creek’, R. offi cinalis ‘Herb Cottage’, R. offi cinalis ‘Logee’s Light Blue’, R. offi cinalis ‘Miss Jessup’s Upright’, R. offi cinalis ‘Russian River’, R. offi cinalis ‘Salem’. The chemical constituents include bitter principle, resin, tannic acid, volatile oils and fl avonoids. The volatile oil consists of borneol, bornyl acetate, camphene, cineol, pinene and camphor. It is used for problems involved in central nervous system, cardio vascular system, genito urinary conditions, liver treatments, reproductive system and respiratory system. The volatile oil of the plant is used in oils and lotions for the treatment of various ailments like arthritis, gout, muscular pain, neuralgia, wound and rubbed into hair for stimulating the hair bulbs to renewed activity, to prevent premature baldness. https://www.food.actapol.net/volume12/issue1/6_1_2013.pdf rosemary Lamiaceae borneol culinary hair growth eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-03-30 12 1 75 80 article Joanna Suliburska 1 Zbigniew Krejpcio 1 Julita ReguĹ‚a 1 Agnieszka Grochowicz 1 Department of Human Nutrition and Hygiene, PoznaĹ„ University of Life Sciences, Poland Introduction. Gluten-free products usually contain low amounts of protein and minerals. However, the information about their nutritional quality is limited. The objective of this study was to determine the content and release of minerals from selected gluten-free products. Material and methods. The content and release of Ca, Mg, Fe, Zn and Cu from selected gluten-free products was determined. The samples were subjected to enzymatic digestion under in vitro conditions. The content of minerals in samples before and after enzymatic digestion was determined by the fl ame atomic absorption spectrometry. Results. The content of minerals varied considerably among the types of foods. The amount of calcium in gluten-free products ranged (mg/100 g d.w.) from 3 in corn porridge to 45 in peas puff, magnesium: from 13 in peas puff to 33 in corn porridge, iron: from 1.1 in bread to 2.6 in pasta, zinc: from 0.8 in biscuits to 6.3 peas puff and copper: from 0.07 in bread to 0.4 in pasta. Among analysed products the signifi cant higher release of calcium (~68%) and zinc (~62%) was found in corn porridge. The highest potential bioavailability for magnesium (~54%) in peas puff, for iron (~58%) in biscuits and for copper (~63%) in bread was observed. The relative low bioavailability of minerals was found in pasta (from 7% for Ca to 27% for Fe). Conclusions. The content and amount of released minerals from gluten-free products are relatively low. The release of minerals from gluten-free products depends on the element and composition of the analysed product. https://www.food.actapol.net/volume12/issue1/7_1_2013.pdf minerals gluten free food bioavailability eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-03-30 12 1 81 90 article Mariola Friedrich 1 Magdalena Kuchlewska 1 Department of Human Nutrition Physiology, West Pomeranian University of Technology in Szczecin, Poland Purpose. The purpose of this study was to determine, on the animal model, the effect of modifi cation of diet composition and administration of selected food additives on water balance in the body. Material and methods. The study was conducted with 48 males and 48 females (separately for each sex) of Wistar strain rats divided into four groups. For drinking, the animals from groups I and III were receiving water, whereas the animals from groups II and IV were administered 5 ml of a solution of selected food additives (potassium nitrate – E 252, sodium nitrite – E 250, benzoic acid – E 210, sorbic acid – E 200, and monosodium glutamate – E 621). Doses of the administered food additives were computed taking into account the average intake by men, expressed per body mass unit. Having drunk the solution, the animals were provided water for drinking. Results. The mixture of selected food additives applied in the experiment was found to facilitate water retention in the body both in the case of both male and female rats, and differences observed between the volume of ingested fl uids and the volume of excreted urine were statistically signifi cant in the animals fed the basal diet. The type of feed mixture provided to the animals affected the site of water retention – in the case of animals receiving the basal diet analyses demonstrated a signifi cant increase in water content in the liver tissue, whereas in the animals fed the modifi ed diet water was observed to accumulate in the vascular bed. Conclusion. Taking into account the fact of water retention in the vascular bed, the effects of food additives intake may be more adverse in the case of females. https://www.food.actapol.net/volume12/issue1/8_1_2013.pdf food additives rat eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-03-30 12 1 91 98 article ElĹźbieta Sikora 1 Izabela Bodziarczyk 1 Department of Human Nutrition, University of Agriculture in Krakow, Poland Background. Organism’s lipid peroxidation is one of the most often examined and known physiological process evoked by free radicals. It concerns oxidation reaction of unsaturated fatty acid and/or other lipids leading to lipid oxidation products (LOP), which as a result of further changes generate among others the malondialdehyde molecules. The aim of the work was an estimation if raw or cooked kale addition to rat’s diet infl uences antioxidant defense effi ciency in their organisms in comparison to rats fed with standard AIN-93G diet. Material and methods. The experiment was conducted with 36 Wistar strain, male rats over 21 days. The rats were divided into 3 groups (each 12 stuck) which were fed with: standard diet AIN-93G (2 groups), AIN-93G diet with 10% addition of raw kale (2 groups), and AIN-93G with 10% addition of cooked lyophilised kale. The total content of polyphenols (FC method) and antioxidant activity (ABTS+•) were previously determined in raw and then in cooked kale. On the 20th day of experiment, half of rats (6 stuck) of each kind of the diet were injected intraperitoneally by the solution of paraquat (PQ) in physiological salt to evoke the oxidative stress. The next day animals were stunned and blood from their hearts was sampled. In the obtained serum, the levels of lipid oxidation products (LOP) and malondialdehyde (MDA) were assessed. Results. It was observed that in blood serum of rats fed with modifi ed diet with raw and cooked lyophilised kale addition the lipid oxides level was lower in comparison to control group fed with standard diet (p < 0.05). It was found that intoxication with paraquat caused growth of MDA and LOP levels in blood serum of all rats in comparison to not intoxicated groups but that growth was the lowest in group fed diet with cooked kale addition. Conclusion. Diet with kale, both raw and cooked, effi ciently inhibited the lipid peroxidation process in rats’ organisms, ongoing during natural metabolism and during evoked oxidative stress. https://www.food.actapol.net/volume12/issue1/9_1_2013.pdf kale paraquat malondialdehyde lipid peroxides eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-03-30 12 1 101 111 article Marta Dziuba 1 Piotr Minkiewicz and Marianna DÄ…bek 1 Chair of Food Biochemistry, University of Warmia and Mazury in Olsztyn, Poland The objective of this study was to analyse allergenic proteins by identifying their molecular biomarkers for detection in food using bioinformatics tools. The protein and epitope sequences were from BIOPEP database, proteolysis was simulated using BIOPEP program and UniProt database screening via BLAST and FASTA programs. The biomarkers of food proteins were proposed: for example for whey proteins – TPEVDDEALEKFDKALKALPMHIR (β-Lg: fragment 141-164), chicken egg – AAVSVDCSEYPKPDCTAEDRPL (ovomucoid: 156-177), wheat – KCNGTVEQVESIVNTLNAGQIASTDVVEVVVSPPY (triose phosphate isomerase: 12-46) and peanuts – QARQLKNNNPFKFFVPPFQQSPRAVA (arachin: 505-530). The results are annotated in the BIOPEP database of allergenic proteins and epitopes, available at http://www.uwm.edu.pl/biochemia. The epitope-receptor interactions are attributed to the epitope’s sequence and suggest that in silico proteolysis products showing the highest degree of sequence identity with an epitope or its part are characteristic of a given protein or a group of cross-reactive homologs. The protein markers from basic food groups were proposed based on the above assumption. https://www.food.actapol.net/volume12/issue1/10_1_2013.pdf allergens biomarkers database of allergenic proteins proteolysis simulation sequence analysis in silico analysis eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-03-30 12 1 113 123 article Krzysztof Sobieralski 1 Marek Siwulski 1 Iwona Sas-Golak 1 Department of Vegetable Crops, PoznaĹ„ University of Life Sciences, Poland In recent years in Poland we may observe a considerable development of organic vegetable production. Increased interest in organic products results from an opinion of the consumers on their high quality and health safety. However, results of research comparing nutritive value and contents of biologically active compounds in vegetables from organic and conventional farms are ambiguous. Most studies confi rm higher contents of certain vitamins and antioxidants in organic vegetables, as well as their lower contents of nitrates and pesticide residue in comparison to vegetables grown in the conventional manner. There are also reports which did not confi rm such differences or showed opposite trends. Research results at present do not make it possible to formulate a general conclusion on a higher health-promoting value of organic vegetables in comparison to those grown by conventional farming methods. It is necessary to continue research in order to explain the effect of organic raw materials on human health in a more comprehensive manner. https://www.food.actapol.net/volume12/issue1/11_1_2013.pdf bioactive components sensory examination nitrates pesticides pathogenic bacteria