eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-06-30 12 2 135 147 article Abdalbasit Adam Mariod 1 Hadia Fadul 1 College of Sciences and Arts - Al-Kamil, King Abdulaziz University, Saudi Arabia Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, Khartoum North, Sudan Gelatin is an important functional biopolymer widely used in foods to improve elasticity, consistency, and stability. It can be obtained not only from the skin and bones of land animals, but also from fish and insects. In recent years gelatins from fish and edible insects provide an alternative source that is acceptable for halal (Muslim) and kosher (Jewish) products, gelatin extraction has been reported for different fishes and insects. In gelatin manufacture, two methods are usually used: the acid and the alkaline processes, to produce type A and type B gelatins, respectively.   https://www.food.actapol.net/volume12/issue2/1_2_2013.pdf gelatin insect extraction type A & B gelatin collagen fish skin halal kosher eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-06-30 12 2 149 157 article Denis A. Baranenko 1 Valentina S. Kolodyaznaya 1 Natalia A. Zabelina 1 Institute of Refrigeration and Biotechnologies, Saint-Petersburg National Research University of Information Technologies, Saint-Petersburg, Russia Background. Analysis of the properties of various chitosan grades has resulted in a working hypothesis that chitosan can be used as part of protective film-forming coatings for meat and meat products. The aim of this study was the research of composition, properties and antibacterial activity of chitosan-based coatings used for cold storage of meat and meat products. Material and methods. Protective coatings, developed by the authors, based on organic acids and chi- tosan with food gelatin, or distarch glycerol, or wheat fiber, or sodium alginate, or guar gum have been used as research material. The coatings were applied on the surfaces of retail cuts of veal and rabbit meat, boiled sausages, smoked sausages and smoked-boiled pork brisket. Antimicrobial activity of the solutions was evaluated in vitro. Microbial indicators of the mixtures were also determined by the zone of inhibition assay. Dynamic viscosity, the activation energy of viscous flow and pH of mixtures of fluids were measured. During the storage of meat and meat products total viable count of microorganisms was determined. Results. Polymer solutions of chitosan:starch and chitosan:gelatin are technologicaly compatible, solutions of chitosan:fiber are two-phase colloidal systems. Coatings did not alter the samples inherent flavour char- acteristics. All coatings reduced total viable count of microorganisms compared to control samples without coating. Composition based on 2% solution of chitosan and organic acids and 2% gelatin solution in a ratio of 1:1 has the strongest bacteriostatic effect for meat and meat products. Including potassium sorbate and sodium benzoate in gelatin and chitosan solutions mixture for protective coating was not found reasonable, because of their lower bacteriostatic effect. Combined application of vacuum and protective coatings pro- vided the strongest suppressing effect on microflora in all samples. Conclusions.The chitosan-based edible coatings developed can be used to increase the shelf life and im- prove the microbial safety parameters of meat and meat products. The results of this study indicate that coat- ings have bigger stabilising effect on samples with the least amount of basic hurdle factors, in other words on most shelf unstable products. https://www.food.actapol.net/volume12/issue2/2_2_2013.pdf chitosan microbiological stability protective coating meat eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-06-30 12 2 159 167 article M Abbas Ali 1 Ali Hassan Ali Najmaldien 1 Razam Abd Latip 1 Noor Hidayu Othman 1 Fadzilah Adibah Abdul Majid 1 Liza Md Salleh 1 .Department of Bioprocess Engineering, Faculty of Chemical Engineering, Universiti Teknologi Malaysia UTM Skudai, Malaysia .Department of Chemistry, Rajshahi University of Engineering and Technology, Bangladesh .Sime Darby Research Sdn. Bhd, Selangor, Malaysia Background.Understanding of oil deterioration during heating/frying process is important as oils are nor- mally kept hot at commercial food outlets during intermittent frying cycles. An increased level of consumer awareness toward fat composition and its impact on human health could have an effect on selection of fats in the food industry. The rate of quality deterioration during heating depends on fatty acid composition and also the content and composition of minor components. Therefore, the use of more stable frying oils would be desirable. The present study compares the heat stability at frying temperature of regular sunflower oil (RSFO) with that of high-oleic acid sunflower oil (HSFO).  Material and methods. Heating test was carried out at 185 ±5°C for the samples RSFO and HSFO using electric fryer for 8 h/day for 3 consecutive days. The samples were collected every 4 h. The changes in phys- icochemical properties of the samples were monitored by analytical and instrumental methods.  Results.In this study, refractive index, free fatty acid content, peroxide value, p-anisidine value, TOTOXvalue and polar compounds of the oils all increased, whereas C    /C ratio decreased as heating progressed.The percentage of linoleic acid tended to decrease, whereas the percentages of palmitic, stearic and oleic ac-ids increased. The sample HSFO exhibited better heating performance compared to RSFO. However, a higher amount of free fatty acids was found in HSFO compared to RSFO at the end of heating trial. Moreover, heat- ing process decreased the total tocopherol content and higher reduction was detected in RSFO.  Conclusion.In conclusion, the heating caused the formation of comparatively lower amounts of some deg- radative products in HSFO compared to RSFO indicating a lower extent of quality deterioration of HSFO.     https://www.food.actapol.net/volume12/issue2/3_2_2013.pdf oil sunflower oil fatty acids oxidative stability polar compounds eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-06-30 12 2 169 173 article Hadjer Kadri 1 Salah Eddine Djilani 1 Abdelouaheb Djilani 1 LSBO Department of Chemistry, Annaba, Algeria Background.Arisarum vulgare is screened and its total phenolic compounds and total flavonoid contents were measured. In addition, the antioxidant capacity of the methanol-water (7:3) extract of this plant is evalu- ated by DPPH (2,2-diphenyl-1 picrylhydrazyl) and ABTS (2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfon- ic)) tests expressed by Vitamin C Equivalent Antioxidant Capacity (VCEAC). HPLC analyses are carried out to identify some polyphenols. The aim of this study is to identify, to quantify the phenolic compounds contained in the seeds of A. vulgare, and to evaluate their antioxidant capacity. Material and methods. Methanol-water (7:3) extract and three fraction obtained from silica gel column chromatography of A. vulgare were assayed by using RP-HPLC, spectrophotometric analyses, DPPH and ABTS tests. Results.Results obtained in the present study, revealed that total phenolic and flavonoids of methanol-water extract of A. vulgare seeds were respectively 1.2 g GAE and 0.34 g QE per 100 g of plant extract dry weight. The total antioxidant capacity expressed as vitamin C equivalent antioxidant capacity (VCEAC) per 100 g of plant extract, obtained by ABTS and DPPH tests were respectively 1.3 g and 0.99 g VCE per 100 g dry weight. On the other hand RP-HPLC analyses reveal that the main phenolic compounds identified in the methanol-water (7:3) extract are gallic acid, caffeic acid and rutin. Conclusions.The results reveal that the methanol-water extract of A. vulgare seeds possesses strong antioxi- dative properties in vitro. Results confirmed by high polyphenols and flavonoids contents and corroborated by HPLC identifications. https://www.food.actapol.net/volume12/issue2/4_2_2013.pdf medicinal plants screening extraction ABTS DPPH RP-HPLC eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-06-30 12 2 175 180 article Anna Gramza-MichaĹ‚owska 1 JĂłzef Korczak 1 Department of Food Service and Catering, Poznan University of Life Sciences, Poland Background.Recent epidemiological evidence on the growing role of food antioxidants in oxidative stress related diseases has led to a wide number of antioxidant potential evaluation assays. Main antioxidants in food are e.g. polyphenols of plant origin. Antioxidants consumption would be very promising future trend for human health and important factor in body defense system activity against reactive oxygen species (ROS), therefore in diseases prophylaxis. The aim of the present research was to evaluate the antiradical activity as ORAC value of selected food and drinks. Material and methods. In the present study, twenty four products were analysed for oxygen radical absorb-ance capacity evaluated according to the ORAC peroxyl radical scavenging method. Results.Highest ORACFLvalues were evaluated in strawberry, dried plum and cranberry fruits, carrot and red cabbage as vegetables, orange and pomegranate juices and red tea among drinks group. Results showed significant differences between samples in selected product groups.  Conclusions.Research indicates that selected food products can be important peroxyl radical scavengers, and that is why information on food label, concerning the issue, would be useful for modern consumers. https://www.food.actapol.net/volume12/issue2/5_2_2013.pdf antioxidant oxygen radical absorbance capacity assay ORACFL fruits vegetables juices tea polyphenols radicals eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-06-30 12 2 223 229 article BoudovĂĄ PečivovĂĄ 1 Vlastimil KubĂĄĹˆ 1 Jiří Mlček 1 Otakar Rop 1 Department of Food Technology and Microbiology, Faculty of Technology,Tomas Bata University in Zlin, Czech Republic Background.The effect of sugar solutions, commonly used for preparing and improving quality of ice creams, that have a similar effect on the sweet Czech Christmas bread was checked. Material and methods. Commercial wheat flour T 512 ingredients were used for preparing dough and final products. Sugar solutions A, B were used as sweeteners for sucrose. Texture properties of dough and the sweet Czech Christmas bread were measured on the TA-XT Plus Texture Analyzer. The sweet Czech Christ- mas bread was subjected to sensory evaluation. Results.Dough firmness did not differ from each other or the control dough. The sweet Czech Christmas bread with partial substitutions of sucrose with the sugar solution A (containing 77.50 g of sugar in 100 g of sugar solution; 77.5°Brix ±1.5) had the same firmness as the control sample after baking and 3-day storage. Products with partial substitutions of sucrose with higher amounts of sugar solution B (40-50 g·kg-1), which contained 80 g of sugar in 100 g of sugar solution; 80°Brix ±1.5, had higher firmness after the 3rdday of stor- age. No difference was found among samples with partial substitutions of sucrose with the sugar solution B after baking. Sensory analyses did not show any significant changes in monitored characteristics (taste, sensation when swallowing, sweetness, dryness, pliancy, crispness, gumminess, saliva-absorbing capacity and quality). Conclusions. Partial substitution of saccharose by these sugar solutions is not preferable for the sweet Czech Christmas bread. There is no evidence of the same effect of sugar solutions on bakery products. https://www.food.actapol.net/volume12/issue2/6_2_2013.pdf firmness pliancy product sweetness eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-06-30 12 2 181 194 article Zuzanna Goluch-Koniuszy 1 Mateusz Kunowski 1 Department of Human Nutrition Physiology, West Pomeranian University of Technology in Szczecin, Poland Introduction. Down’s Syndrome (DS) belongs to the most frequent aberrations of autosomal chromosomes of all known chromosome disorders. The most frequent diseases accompanying Down’s Syndrome include diabetes and obesity. One of the causes of fatty tissue, including visceral tissue accumulation in body is an ill balanced diet in terms of, among others, the quantity and structure of carbohydrates, as well as values of glycemic index (GI) and glycemic load (GL). As in Down’s Syndrome the incidence of both obesity and diabetes is higher than in healthy population, it seems essential to evaluate and correct the diet in terms of not only carbohydrates level, but also of GI and GL. The object of this study was to evaluate the nutritive status and nutritional patterns of children and adolescents (both sexes) with Down’s Syndrome (DS) taking into account the GI and GL of their meals. Material and methods. The state of nutrition was assessed in October and November 2009 in 24 people with clinically-diagnosed trisomy of chromosome 21 including 16 boys (aged 10-22) and 8 girls (aged 13-18) pupils of two school-and-educational centres from the West Pomerania Province. Methods of feeding evaluation that is energy and nutritive value, consumption patterns of groups of food products, GI and GL values were based on analysis of three days menu by currently noting. Results.Among the young people under research 54% were overweight and obese and among those 41% with visceral obesity. Analysis of menus of the young people with Down’s Syndrome has shown low energy value of diet, low realization of the recommended supply of fibre, Ca, Mg, Zn, B vitamin and fluids. The par- ticipation of energy coming from fat and saccharose was too high and too low from carbohydrates compared to the recommended values. Resultant GI of meals of the young people under research exceeded average values and the whole day GL exceeded high values. Conclusions.Everyday food rations of both sexes affected by Trisomy 21 were not balanced in terms of en- ergy and nutritive values, which may predispose them to disorders in carbohydrate body metabolism. Average values of the glycemic index and high values of the glycemic load of diets of the surveyed participants may facilitate the development of obesity and its effects in the form of type 2 diabetes. It is advisable to correct diets of participants with Down’s Syndrome being at a high risk of type 2 diabetes development in terms of GI and GL values and it is advisable to conduct health-promoting nutritional education of children and ado- lescents as well as their parents/guardians and staff of centres they attend to, in the aspect of the prophylaxis of metabolic diseases. https://www.food.actapol.net/volume12/issue2/7_2_2013.pdf nutritional status Glycemic Index Glycemic Load Down’s Syndrome eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-06-30 12 2 195 202 article Joanna Suliburska 1 Department of Hygiene and Human Nutrition, Poznan University of Life Sciences, Poland Introduction. Fat, fructose, and salt consumption has increased in industrialized countries, but there are few studies that have investigated the effect of this eating pattern on metabolic and physiological states. The purpose of this study was thus to assess lipid and carbohydrate metabolism and to estimate iron, zinc, copper, calcium, and magnesium status in rats fed a diet high in fat, fructose, and salt, compared to the control diet. Material and methods. Wistar rats were assigned to groups fed either a standard diet or a diet high in fat, fructose, and salt (M). After 6 weeks, the animals were weighed and killed. Liver, kidney, heart, pancreas, hair, and blood samples were collected. The total cholesterol, triglyceride, fasting glucose, and insulin levels in serum were measured. The iron, zinc, copper, calcium, and magnesium concentrations in tissues and serum were determined. Results.It was found that the M diet led to a significant increase in cholesterol and triglyceride levels in the serum of rats. Among rats fed the M diet, a markedly higher serum level of iron and a significantly lower serum level of zinc were observed. A significantly lower iron level in the pancreas, zinc level in the kidneys and pancreas, and copper level in the kidneys it was found in rats with the M diet. The modified diet resulted in markedly lower concentrations of magnesium in the hearts. In the hair of rats on the M diet, higher levels of iron and zinc were observed. The relative masses of the kidneys were markedly higher in rats with the M diet, as compared with the C diet. Conclusions.Diets high in fat, fructose, and salt disturb lipid status and kidney mass. This modified diet impairs mineral balance in the body. https://www.food.actapol.net/volume12/issue2/8_2_2013.pdf fat fructose salt lipids zinc copper iron magnesium calcium eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-06-30 12 2 203 214 article MirosĹ‚aw Mleczek 1 Zuzanna Magdziak 1 Piotr GoliĹ„ski 1 Marek Siwulski 1 Kinga Stuper-Szablewska 1 Department of Chemistry, Pozna&#; University of Life Sciences, Poland Department of Vegetable Crops, PoznaĹ„ University of Life Sciences, Poland Introduction. Intake of wild growing edible mushroom in selected regions of Europe (especially East and Central Europe) is significant. Additionally, mushrooms are able to accumulation many times higher amounts of nutritional and toxic elements than plants, therefore knowledge on their concentration levels and changes in their content is important for human health. Material and methods. Eleven biologically important (Ca, Co, Cu, Fe, K, Mg, Mn, Na, Ni, Sr, Zn) and five toxic elements (Al, Ba, Cd, Hg, Pb) were determined in twenty three fruiting bodies of edible wild growing mushroom species. The tested mushroom species: were collected from selected places located practically throughout Poland. Efficiency of element accumulation in mushrooms and soils were analysed by flame atomic absorption spectrometry (FAAS) and atomic emission spectrometry (AES). Results.The highest concentrations for K, Mg, Na, Zn and Fe and significantly lower concentrations of Ba, Cd, Co, Hg, Ni, Pb and Sr were observed. Additionally, significant lower accumulations of elements by the lamellar were found in comparison to the tubular fungi. Conclusion.Based on presented results in our opinion an occasional intake of the analysed mushrooms is not dangerous to humans. Of course, some toxic elements (Hg or Pb) are accumulated in human organs, but these elements are provided also with other foodstuffs (vegetables, fruits, meat) or drinks. https://www.food.actapol.net/volume12/issue2/9_2_2013.pdf accumulation edible mushroom minerals human health eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2013-06-30 12 2 215 222 article Slavica Grujić 1 Radoslav Grujić 1 ĐorÄ‘e Petrović 1 Jelena Gajić 1 Faculty of Technology, University of Banja Luka, Bosnia and Herzegovina Faculty of Technology Zvornik, University of East Sarajevo Karakaj, Bosnia and Herzegovina Background.There are not enough published investigations concerning knowledge on food quality and pref- erence of highly educated young consumers from Bosnia and Herzegovina. The present research was aimed at survey of young consumers’ knowledge on food quality and food additives and its impact on food preference. Material and methods. Respondents’answers were analysed grouped regarding: (1) education, on subjects with knowledge on food quality and additives (A-group) and average consumer representatives (B-group); (2) female and male gender. The questionnaire consists of (a) questions with personal data; questions referred to the importance of individual factors for consumers’ food choice, related to: (b) fundamental knowledge on food quality and food additives; (c) nutrition and desire to consume food that contains additives; (d) knowl- edge on monosodium glutamate and desire to consume food containing monosodium glutamate. Results.Results indicated a statistically significant difference between A-group and B-group, and between female and male subjects, on fundamental knowledge on food quality and additives, but there was no differ- ence in habits regarding nutrition and desire to consume food that contains additives. Respondents in A-group significantly more avoid products containing monosodium glutamate comparing to B-group, but there was no difference between female and male subjects preference. Conclusions.This research has shown that students from A-group had more knowledge and awareness in choices of food they prefer to consume, than students from B-group. It is recommended to take actions on young consumers’ education as contribution to protecting of the health, safety, economic and legal interests of consumers and society. https://www.food.actapol.net/volume12/issue2/10_2_2013.pdf young consumers food preference additives