eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2014-03-30
13
1
5
26
article
Milk proteins-derived bioactive peptides in dairy products: molecular, biological and methodological aspects
BartĹomiej Dziuba
1
Marta Dziuba
2
Department of Industrial and Food Microbiology, University of Warmia and Mazury in Olsztyn, Poland
Department of Food Biochemistry, University of Warmia and Mazury in Olsztyn, Poland
Proteins are one of the primary components of the food, both in terms of nutrition and function. They are main source of amino acids, essential for synthesis of proteins, and also source of energy. Additionally, many proteins exhibit specifi c biological activities, which may have effect on functional or pro-health properties of food products. These proteins and their hydrolysis products, peptides, may infl uence the properties of food and human organism. The number of commercially available food products containing bioactive peptides is very low, apart from that milk proteins are their rich source. It could be supposed that number of available products with declared activity will rise in near future because of observed strong uptrend on interest in such products. Molecular and biological properties of milk proteins, as precursors of bioactive peptides was characterised in the work. Therefore, the strategy of research and obtaining of such peptides both in laboratory and industrial scale, as well as the range of their commercial application, was presented. Several examples of research efforts presenting high potential to develop new products containing bioactive peptides from milk proteins and predetermined as nutraceuticals was described.
https://www.food.actapol.net/volume13/issue1/1_1_2014.pdf
milk proteins
bioactive peptides
hydrolysis
products with bioactive peptides
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2014-03-30
13
1
27
34
article
Fortifi cation of white fl at bread with sprouted red kidney bean (Phaseolus vulgaris)
Kiruthika Viswanathan
1
Peter Ho
1
Procter Department of Food Science, University of Leeds, United Kingdom
Background. Protein quantity in diet including the digestibility and bioavailability of protein is of importance to eradicate undernutrition in developing countries. Bread protein is an incomplete source as it lacks an essential amino acid lysine. When they are combined with other plant foods like pulses and legumes, they become a complete source of protein. Since bread is most common staple food the objective of this study is to fortify bread with legumes in order to increase the total protein content of bread to 13-15% which is required
to meet at least 1/3rd of protein requirement of an adult recommended daily allowance.
Material and methods. Fortifi cation of fl at bread was done by adding sprouted red kidney bean flour (Phaseolus vulgaris) at 5, 15 and 25% to white fl our. The composite bread was analysed for crude protein and in vitro protein digestibility using the Kjeldahl and pepsin-pancreatin method.
Results. The protein content of raw beans showed trivial increase on soaking for 17h and sprouting for 3 days. On the other hand, a remarkable increase was observed in protein digestibility i.e., 8% and 11% respectively. The protein content of control and composite breads increased gradually at 1% and protein digestibility decreased by 12% from control. This is due to the presence of dietary fi bers which bind with protein and inhibit its digestibility.
Conclusion. The study infers that sprouting the beans for 72 h did not show any remarkable increase in protein content but a signifi cant increase in invitro protein digestibility was observed. Overall, breads made using 15% legume fl our was comparatively equal in protein content, with overall acceptable quality.
https://www.food.actapol.net/volume13/issue1/2_1_2014.pdf
red kidney beans
sprouting
protein
in-vitro protein digestibility
fl at bread
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2014-03-30
13
1
35
42
article
Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality
Dorota Najgebauer-Lejko
1
Tadeusz Grega
1
MaĹgorzata Tabaszewska
2
Department of Animal Product Technology, University of Agriculture in Krakow, Poland
Department of Raw Materials and Fruit and Vegetable Processing, University of Agriculture in Krakow, Poland
Background. Yoghurt is a fermented milk of unique sensory, nutritive and dietetic value offered in a variety of types and in different fl avours. Vegetables belong to the group of food products rich in antioxidant substances (e.g., vitamin C, carotenoids, tocopherols, polyphenols) which regular consumption lowers the risk of many diseases including cancers and cardiovascular disorders. The aim of the present work was to manufacture and assess the acidity, sensory quality and antioxidant capacity of yoghurts with addition of selected vegetables during 2-week refrigerated storage.
Material and methods. The vegetable preparations (carrot, pumpkin, broccoli and red sweet pepper) were added to the cow’s milk fermented using DVS type yoghurt culture after initial cooling to 15-20°C in the amount of 10% (w/w). The following analyses were performed: determination of pH, titratable acidity, antioxidant activity by ferric reducing antioxidant power (FRAP) and 2,2’-diphenyl-1-picrylhydrazyl (DPPH) method as well as sensory evaluation and were conducted after 1, 7 and 14 days of cold storage.
Results. The yoghurt supplementation with selected vegetables had no signifi cant effect on the pH and titratable acidity level. The highest ability to scavenge DPPH radicals was stated for yoghurts with broccoli and red sweet pepper. The latter treatment gained the highest notes in sensory evaluation. All vegetable yoghurts were characterised by higher than the natural yoghurt FRAP values measured directly after production. However, the level of this parameter signifi cantly decreased after storage.
Conclusions. The red sweet pepper additive was the most benefi cial regarding antioxidant properties and organoleptic acceptance of the studied yoghurts.
https://www.food.actapol.net/volume13/issue1/3_1_2014.pdf
DPPH
FRAP
vegetables
yoghurt
sensory quality
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2014-03-30
13
1
43
54
article
An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread
Aneta KopeÄ
1
Barbara Borczak
1
MirosĹaw Pysz
1
ElĹźbieta Sikora
1
Marek Sikora
2
Duska Curic
3
Dubravka Novotni
3
Department of Human Nutrition, University of Agriculture in Krakow, Poland
Department of Carbohydrate Technology, University of Agriculture in Krakow, Poland
Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Background. Bread can be a good source of nutrients as well as non-nutrient compounds. This study was designed to assess the effect of adding of sourdough and whey proteins to wholemeal (WM) bread produced by bake-off technology on chemical composition and bioavailability of proteins, calcium, phosphorus, magnesium and iron content in Wistar rats.
Material and methods. Wholemeal breads were baked with using conventional or bake off technology. In breads chemical composition, selected minerals content, amino acid composition were measured. Five week-old Wistar rats (n = 30, male), were randomly divided into fi ve groups and fed with modifi ed AIN-93G diets containing experimental breads. In animal study the nutritional value of breads’ proteins and concentration of selected minerals in serum, liver and femoral bone, were measured.
Results. The body weight gain, biological value (BV) and net protein utilization (NPU) were signifi cantly higher in rats fed with partially baked frozen wholemeal (PBF WM) bread with sourdough and whey proteins. The level of magnesium was signifi cantly lower in serum of animals fed with the diet containing PBF WM bread with sourdough and whey proteins in comparison to rodents fed with conventional WM bread with sourdough. The content of iron was signifi cantly higher in liver of rats fed with PBF WM with sourdough bread in comparison to the groups fed with conventional WM and conventional WM with sourdough breads.
Conclusions. Sourdough addition can be recommended in a production of whole wheat partially baked frozen bread but its use is further more benefi cial if it is fermented with whey proteins.
https://www.food.actapol.net/volume13/issue1/4_1_2014.pdf
minerals
partially baked frozen
sourdough
whey proteins
wholemeal bread
rats
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2014-03-30
13
1
55
64
article
Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue
Rezik Azab Awad
1
Wafaa Mohammed Salama
2
Azza Mahmoud Farahat
1
Faculty of Agriculture, Food Science Department, Ain Shams University, Shoubra El-Khaima, Cairo, Egypt
Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
Background. Healthy foods have been met with marked success in the last two decades. Lupine flours, protein concentrates, and isolates can be applied as a substance for enriching different kinds of food systems such as bakery products, lupine pasta, ice cream, milk substitutes. Imitation processed cheese is made from mixtures of dairy and/or non dairy proteins and fat/oils and is variously labeled analogue, artifi cial, extruded, synthetic and/or fi lled. Processed cheese can be formulated using different types of cheese with different degree of maturation, fl avorings, emulsifying, salts, and/or several ingredients of non-dairy components. Non-dairy ingredients have been used in processed cheese for many dietary and economic reasons. In this study, lupine paste was used to substitute 25, 50, 75 and 100% of cheese in base formula of processed cheese analogue (PCA).
Material and methods. Matured Ras cheese (3 months old) was manufactured using fresh cow milk. Soft cheese curd was manufactured using fresh buffalo skim milk. Emulsifying salts S9s and Unsalted butter were used. Lupine termis paste was prepared by soaking the seeds in tap water for week with changing the water daily, and then boiled in water for 2 hrs, cooled and peeled. The peeled seeds were minced, blended to get very fi ne paste and kept frozen until used.
Results. Lupine paste was used to substitute 25, 50, 75 and 100% of cheese in base formula of processed cheese analogue (PCA). The obtained PCA were analysed when fresh and during storage up to 3 months at 5±2°C for chemical composition, physical and sensory properties. The histopathological effect of lupines on alloxan diabetic albino rats and nutritional parameters were also investigated. Incorporation of lupine paste in PCA increased the ash and protein contents while meltability and penetration values of resultant products were decreased. Adding lupine in PSA formula had relatively increased the oil index and fi rmness of products. Feeding rats a balanced diet containing processed cheese enriched with lupine showed marked improvements in islets structure and lowered blood glucose compared to rats fed on basil diet (negative group). Springiness was greatly reduced with increasing the added ratio of lupine in the formula of cheese. All processed cheese produced were sensory acceptable but an overall acceptability was lowered by incorporating lupine in PCA formula. Body and texture score of PCA was the mostly affected by increasing lupine ratio in formula without signifi cant difference up to 50% substitution of cheese base.
https://www.food.actapol.net/volume13/issue1/5_1_2014.pdf
processed cheese
analogue
lupine
histology
textural profi le
nutrition
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2014-03-30
13
1
65
78
article
Prediction of some physical and drying properties of terebinth fruit (Pistacia atlantica L.) using Artifi cial Neural Networks
Mohammad Kaveh
1
Reza Amiri Chayjan
1
Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
Background. Drying of terebinth fruit was conducted to provide microbiological stability, reduce product deterioration due to chemical reactions, facilitate storage and lower transportation costs. Because terebinth fruit is susceptible to heat, the selection of a suitable drying technology is a challenging task. Artifi cial neural networks (ANNs) are used as a nonlinear mapping structures for modelling and prediction of some physical and drying properties of terebinth fruit.
Material and methods. Drying characteristics of terebinth fruit with an initial moisture content of 1.16 (d.b.) was studied in an infrared fl uidized bed dryer. Different levels of air temperatures (40, 55 and 70°C), air velocities (0.93, 1.76 and 2.6 m/s) and infrared (IR) radiation powers (500, 1000 and 1500 W) were applied. In the present study, the application of Artifi cial Neural Network (ANN) for predicting the drying moisture diffusivity, energy consumption, shrinkage, drying rate and moisture ratio (output parameter for ANN modelling) was investigated. Air temperature, air velocity, IR radiation and drying time were considered as input parameters.
Results. The results revealed that to predict drying rate and moisture ratio a network with the TANSIG-LOGSIG-TANSIG transfer function and Levenberg-Marquardt (LM) training algorithm made the most accurate predictions for the terebinth fruit drying. The best results for ANN at predications were R2 = 0.9678 for drying rate, R2 = 0.9945 for moisture ratio, R2 = 0.9857 for moisture diffusivity and R2 = 0.9893 for energy consumption.
Conclusion. Results indicated that artifi cial neural network can be used as an alternative approach for modelling and predicting of terebinth fruit drying parameters with high correlation. Also ANN can be used in optimization of the process.
https://www.food.actapol.net/volume13/issue1/6_1_2014.pdf
terebinth
drying
moisture diffusivity
infrared
artifi cial neural network
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2014-03-30
13
1
79
88
article
Infl uence of thermal treatment on the stability of phenolic compounds and the microbiological quality of sucrose solution following osmotic dehydration of highbush blueberry fruits
Anna Kucner
1
Agnieszka Papiewska
1
Robert Klewicki
1
MichaĹ SĂłjka
1
ElĹźbieta Klewicka
2
Institute of Chemical Technology of Food, Lodz University of Technology, Poland
Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Poland
Background. Osmotic dehydration is a process of the partial removal of water which is based on immersion of material having cellular structure in a hypertonic solution. Osmotic dehydration is used as a pretreatment for the dehydration of foods before they are subjected to further processing such as freezing, freeze drying, vacuum drying. Management of spent syrup is one of the most important problems related to osmotic dewatering. Osmotic solutions are heavily polluted with of carbohydrates, remains of the dehydrated material and microorganisms. The aim of this study was to determine the effect of thermal treatment on the content of
phenolic compounds and the microbiological quality of sucrose solution used in 15 cycles of osmotic dehydration of highbush blueberry (Vaccinium corymbosum L.) fruits.
Material and methods. The tested material was 65.0 ±0.5°Brix sucrose solution used for 15 cycles of osmotic dehydration of highbush blueberry (Vaccinium corymbosum L.). Osmotic dehydration was conducted at 40°C for 120 min using fruits previously subjected to enzymatic pretreatment. The thermal treatment of sucrose solution was conducted at 70, 80, 90, 100 and 115°C for 20, 40 and 60 s. The sucrose solution was analysed in terms of total polyphenols, particular polyphenols using high performance liquid chromatography and microbiological analysis was subjected.
Results. Thermal treatment at 70-115°C for 20 s caused degradation of 8.5% to 12.7% of polyphenols, while as much as 23.1% of polyphenols were degraded at 115°C after 60 s. The present paper proposes heating parameters that are optimal from the point of view of phenolic compound retention and microbiological quality: thermal treatment of syrup at 100°C for 40 s. Under these conditions, total polyphenols retention was 94.5%, while the retention of individual phenolic compounds varied from 89.2% to 37.2%, and that of fl avan-3-ols amounted to 89.5%. The studied manner of syrup treatment eliminated the problem of syrup contamination
with yeasts and molds (reducing their levels to less than 1 CFU/mL).
https://www.food.actapol.net/volume13/issue1/7_1_2014.pdf
osmotic dehydration
blueberry
spent syrup
polyphenols
microbial contamination
thermal treatment
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2014-03-30
13
1
89
102
article
Food and Drug Interactions: A General Review
Semih Otles
1
Ahmet Senturk
1
Department of Food Engineering, Ege University of Izmir, Turkey
Although it is well known and identifi ed that drug-drug interactions exist, the recognition of importance of food and drug interactions to practice has been growing much slower. On the other hand, drug-food/nutrient interactions continue to grow with the common use of medications. Beside the awareness of this type of interactions, food-drug interaction studies are critical to evaluate appropriate dosing, timing, and formulation of new drug candidates. Drug-food interactions take place mechanistically due to altered intestinal transport
and metabolism, or systemic distribution, metabolism and excretion. In addition, some people have greater risk of food and drug interactions who have a poor diet, have serious health problems, childrens and pregnant women. In this article, basic informations about importance, classifi cations, transporters and enzymes of drug and nutrient interaction are given and some specifi c examples of both drug and nutrients and infl uences on each other are included.
https://www.food.actapol.net/volume13/issue1/8_1_2014.pdf
food
drug
nutrients
interaction
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2014-03-30
13
1
103
110
article
Evaluation of nutritional and biochemical parameters in spontaneously hypertensive rats following antihypertensive treatment
Joanna Suliburska
1
PaweĹ BogdaĹski
2
Zbigniew Krejpcio
1
Department of Human Nutrition and Hygiene, PoznaĹ University of Life Sciences, Poland
Department of Internal Medicine, Metabolic Disorders and Hypertension, PoznaĹ University of Medical Sciences, Poland
Introduction. One side effect of antihypertensive drugs is their impact on nutritional status and metabolism. The purpose of this study was to assess the nutritional and biochemical parameters in spontaneously hypertensive rats following treatment with antihypertensive drugs.
Material and methods. The experiment was performed on 50 male spontaneously hypertensive rats (SHR), which were assigned to fi ve groups: control (C), with perindopril (PR), with metoprolol (MT), with indapamide (ID), and with amlodipine (AM). All rats were provided ad libitum standard diet (with or without drugs) and distilled water. After 45 days, the animals were weighed and killed. Liver, kidney, heart, spleen, pancreas, and blood samples were collected. Concentrations of glucose, cholesterol, triglycerides, and albumin were assayed in serum. Morphology parameters, such as white blood cell, red blood cell, hematocrit, and lymphocyte counts were measured in the blood. Blood pressure was measured using a tail-cuff plethysmograph.
Results. The results obtained indicate that the hypotensive drugs under investigation had no effect on the selected nutritional parameters. Perindopril signifi cantly decreased the relative mass of the heart and amlodipine markedly decreased the relative mass of the pancreas. A markedly higher concentration of glucose in the group with indapamid, and a signifi cantly lower concentration of triglycerides in the group with metoprolol, were observed. Indapamide and amlodipine markedly increased the value of red blood cells and hematocrit in the blood of SHR.
Conclusions. Long-term therapy with antihypertension drugs may infl uence tissue mass and biochemical and morphological status in the body.
https://www.food.actapol.net/volume13/issue1/9_1_2014.pdf
antihypertensive drugs
nutritional status
glucose
lipids
hematocrit
spontaneously hypertensive rats
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2014-03-30
13
1
111
117
article
Polyunsaturated fatty acids and not plant sterols naturally-occurring in food infl uence lipid profi le in obese women
Marta Stelmach-Mardas
1
JarosĹaw Walkowiak
2
Barbara WiÄckowska
3
Juliusz PrzysĹawski
1
Department of Bromatology and Human Nutrition, University of Medical Sciences, PoznaĹ, Poland
Department of Gastroenterology and Metabolism, Chair of Pediatrics, University of Medical Sciences, PoznaĹ, Poland
Department of Computer Science and Statistics, University of Medical Sciences, PoznaĹ, Poland
Background. The aim of this study was to assess the infl uence of the consumption level of plant sterols naturally occurring in diet on the lipid profi le in obese women with dyslipidemia.
Material and methods. The study population was primarily comprised of 120 obese women aged over 55 from Poland, with twenty seven subjects dropping out of the study due to the inclusion and exclusion criteria. Anthropometric appraisal included body height and weight, as well as waist and hip circumferences. Lipid profi le was determined by commercially available enzymatic methods. Nutritional data, including plant sterols intake were assessed by 7-day food records.
Results. The multiple linear regression, adjusted for age, height, Body Mass Index and Waist to Hip Ratio, showed the relation of polyunsaturated fatty acids with LDL-cholesterol concentration (p < 0.05). Natural plant sterols intake was estimated at Median = 146 mg/day. The correlation between LDL-cholesterol concentration and plant sterols intake was not statistically signifi cant (p > 0.05).
Conclusions. The results of this study suggest that consumption of naturally-occurring polyunsaturated fatty acids and not plant sterols is connected with lower LDL-cholesterol concentration in obese women.
https://www.food.actapol.net/volume13/issue1/10_1_2014.pdf
polyunsaturated fatty acids
plant sterols
lipid profi le
dyslipidemia
obesity