eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2016-12-30 15 4 353 365 article Katarzyna B. Leja 1 Katarzyna Czaczyk 1 Department of Biotechnology and Food Microbiology, PoznaĹ„ University of Life Sciences, Poland Herbs and spices have been used for food and medicinal purposes for centuries – the first recorded evidence of their use dates back to 1500BC and the Ebers Papyrus, which mentioned spices such as anise, mustard, saffron, cinnamon, and cassia. Now, in the 21st century, a variety of secondary compounds produced by plants are used in many fields of industry, such as food production (to improve taste, to provide vitamins and macro- and microelements, and also to inhibit food spoilage caused by foodborne bacteria), in medicine (in the treatment of various diseases; in chemoprevention and cancer therapy; as a source of natural antimicrobials for the treatment of infectious disease), and in pharmacology and cosmetology (in dietary supplements, and as a result of the demand for preservative-free cosmetics, to reduce the risk of methylparaben allergies). The aim of this review is to present the major active compounds in herbs and spices and explore their potential applications in industry. https://www.food.actapol.net/volume15/issue4/1_4_2016.pdf herbs species antimicrobial activity food natural cosmetics natural medicine eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2016-12-30 15 4 367 377 article Hamid R. Gheisari 1 Leila Ahadi 2 Sanaz Khezli 2 Tayebeh Dehnavi 4 Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Iran Department of Food Science, Azad University Yasuj, Iran Ramak Bita Ice Cream Company, Shiraz, Iran Background. In this study, the possible effects of zinc on physicochemical properties of ice cream and the survival of Lactobacillus casei during a 90 days storage at –18°C was investigated. Material and methods. Samples were divided into four experimental groups as follows: control, zinc fortified ice cream, probiotic ice cream, zinc fortified and probiotic ice cream. The physicochemical, texture, organoleptic properties and the survival of probiotics, were investigated. Results. Results showed that the addition of zinc did not affect the textural properties of ice creams. Viscosity and pH were independently decreased in all groups in the presence of zinc. A significant increase in the lipid oxidation rate especially in the zinc fortified group was also observed. The probiotic counts were maintained above the least advised quantities (106 cfu/g) which were subsequently reduced following the three months of storage. In the zinc fortified samples, the counts were higher compared to the other groups with no zinc addition. The addition of probiotics and zinc had no significant effect on the sensory properties of ice cream. Conclusion. As a final conclusion, the commercial production of zinc fortified ice cream is recommended. https://www.food.actapol.net/volume15/issue4/2_4_2016.pdf ice cream zinc fortification Lactobacillus casei eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2016-12-30 15 4 379 389 article Genowefa Bonczar 1 Maria Walczycka 1 Iwona Duda 1 Animal Products Technology Department, University of Agriculture in Krakow, Poland Background. The aim of this research was to observe the changes which take place in the electrophoretic picture of milk proteins after pasteurisation and inoculation with different starter cultures (both traditional and probiotic). After incubation, the yoghurt, kefir, acidified milk, fermented Bifidobacterium bifidum drink and Lactobacillus acidophillus drink were chilled for 14 days to observe the changes which occurred. Materials and methods. The research materials were raw and pasteurised milk, as well as fermented milk- based drinks. The raw milk used for research came from Polish Holstein-Fresian black and white cows. The milk was sampled 3 times and divided into 5 parts, each of which was pasteurised at 95°C for 10 min and then cooled for inoculation: yoghurt to 45°C, kefir and acidified milk to 22°C and drinks with Bifidobacterium bifidum and Lactobacillus acidophillus to 38°C. Milk was inoculated with lyophilised, direct vat starter cultures, in an amount equal to 2% of the working starter. For the production of fermented drinks, the subsequent starters were applied: “YC-180” Christian Hansen for yoghurt, “D” Biolacta-Texel-Rhodia for kefir, CH-N--11 Christian Hansen for acidified milk, starter by Christian Hansen for the probiotic Bifidobacterium bifidum milk, starter by Biolacta-Texel-Rhodia for the probiotic Lactobacillus acidophillus milk. The analyses were conducted in raw, pasteurised and freshly fermented milk as well as in milk drinks stored for 14 days. The total solid content was estimated by the drying method; the fat content by the Gerber method; the lactose content by the Bertrand method; the protein content by the Kjeldahl method with Buchi apparatus; the density of milk was measured with lactodensimeter; acidity with a pH-meter; and potential acidity by Soxhlet-Henkl method (AOAC, 1990). The electrophoretic separation of proteins in raw and pasteurised milk, as well as in freshly produced milk drinks and those stored for 14 days, was performed with SDS-PAGE (on polyacrylamid gel) basing on procedure described by Laemmli (1970). Results. It was shown that, in comparison with raw milk, the pasteurised milk had smaller amounts of αs-, β- and κ-casein, whereas the shares of γ-casein and peptides were greater, and there were no changes in immunoglobulin, α-lactalbumin or β-lactoglobulin levels, which indicated that hydrolysis of caseins had occurred. In all freshly fermented milk drinks, a drop in αs- and β-casein was observed relative to raw milk. An increase in peptides and γ-casein was also noticed (with the exception of acidified milk). There were differences in α-lactalbumin and β-lactoglobulin levels between the different drinks: raw, pasteurised or freshly fermented milk. It was shown that kefir, compared to the other drinks, had the lowest levels of αs- and β-casein, α-lactalbumin and of peptides, as well as the highest level of γ-casein, which is evidence of an increased rate of hydrolysis in that drink. It was stated that, during the storage of fermented milk drinks, the levels of lactoferrin, serum albumin and peptides significantly increased whereas the content of κ-casein diminished. The proportions of serum albumin and lactoferrin in fermented milk drinks increased relative to raw milk and/or after storage, which is evidence of aggregation of proteins of low molecular mass into bigger conglomerates. Conclusion. The observed differences between fermented milks, including during chilled storage, in the amounts of individual proteins proves the different proteolytic abilities of starter cultures used in fermented milk production. α-lactoalbumin and β-lactoglobulin are, besides caseins, the most allergenic milk proteins. So, kefir, because of its low α-lactoalbumin content, and Bifidobacterium bifidum milk, with the lowest content of β-lactoglobulin, were the most advantageous and least allergenic drinks examined. https://www.food.actapol.net/volume15/issue4/3_4_2016.pdf aw milk pasteurised milk fermented milks probiotic fermented milks protein eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2016-12-30 15 4 391 397 article Abiola M. Adeosun 1 3 Osasenaga M. Ighodaro 1 Abiola O. Aminu 2 Aminat I. Ogunlana 2 Department of Biochemistry, Lead City University, Ibadan, Oyo State, Nigeria Department of Chemistry, Lead City University, Ibadan, Oyo State, Nigeria Institute of Public Analyst of Nigeria, Herbert Macaulay Way, Yaba, Lagos, Nigeria Background. Regular consumption of vegetables has been associated with reduced risk of chronic diseases. The phenolic and free radical scavenging properties of five green vegetables grown in southern Nigeria were determined. Methods. The phenolic and antioxidant profile of African spinach, bitter leaf, jute leaf, scent leaf and water leaf harvested in the month of August were assessed using standard protocols. Results. The total phenolic content (GAE mg/100 g) of the fresh vegetables ranges from 738.70 ±7.90 in African spinach to 1464.63 ±7.60 in scent leaf. A higher flavonoid content (QE mg/100 g) was found in water leaf (512.07 ±1.47) and jute leaf (510.13 ±2.22) compared to the other vegetables examined; scent leaf (496.51 ±1.31), African spinach (457.40 ±1.50), bitter leaf (371.89 ±0.44). Scent leaf possesses the highest DPPH radical scavenging activity with an EC50 [μg/mL] of 74.64 ±7.73. The other vegetables show a lower EC50 [μg/mL]; jute leaf (125.86 ±11.34) > water leaf (132.43 ±9.43) > bitter leaf (156.02 ±5.43) > African spinach (213.44 ±9.29). The hydroxyl radical scavenging activity (EC50, μg/mL) of the vegetables in order of decreasing activity, was bitter leaf (50.38 ±7.17) > water leaf (103.41 ±6.27) > African spinach   (110.54±8.15) > jute leaf (144.39 ±9.37) > scent leaf (217.51 ±6.90). The total antioxidant capacity (EC50, μg/mL) of the vegetables increases in the following order; African spinach (227.39 ±7.25) < bitter leaf (169.96±6.86) < water leaf (106.31 ±7.66) < scent leaf (65.47 ±14.43) < jute leaf (27.52  ±4.14). Conclusions. The green vegetables possess appreciable phenolic and antioxidant potentials, which underscore their regular consumption as part of healthy Nigerian diet. Principal component analysis (PCA) buttresses the correlations and variations of the aforementioned potential among vegetable species. https://www.food.actapol.net/volume15/issue4/4_4_2016.pdf flavonoid Nigeria phenolic vegetable oxidative stress south eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2016-12-30 15 4 399 407 article Ewa JabĹ‚oĹ„ska-RyĹ› 1 Aneta SĹ‚awiĹ„ska 1 Wojciech Radzki 1 Waldemar Gustaw 1 Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Poland Background. The available literature does not provide data on the application of probiotic strains in mushroom processing. The aim of the study was to evaluate the potential to use the L. plantarum 299v strain with documented probiotic properties in the process of lactic fermentation of button mushroom fruiting bodies (Agaricus bisporus). Materials and methods. Fresh button mushroom fruiting bodies and cultures of lactic acid bacteria L. plantarum Ib and a probiotic strain L. plantarum 299v were the material analysed. Sensory evaluation was performed with a 5-point scale, an instrumental method of colour measurement based on the CIA L*a*b* scale, total phenolic compounds were determined with the Folin method, antioxidant properties were assayed with the DPPH radical test, and reducing power was determined using the FRAP method. Results. After a week-long lactic fermentation, the pH value in the samples declined to a level of 3.6 (L. plantarum Ib) and 3.75 (L. plantarum 299v); these values persisted or decreased slightly during the period of maturation of the fermented samples under refrigeration. Fermented mushrooms were assigned high grades in the organoleptic evaluation. The colour analysis revealed significant changes in the values of the L*a*b* parameters in the fermented product, in comparison with fresh mushrooms. Blanching contributed to a significant decrease in the content of total phenolic compounds in the mushroom fruiting bodies and to a decline in antioxidant activity. Mushrooms fermented with the probiotic strain were characterised by higher phenolic compound content and higher antioxidant activity. Conclusion. L. plantarum 299v strain with documented probiotic properties can be applied in fermentation of button mushroom fruiting bodies. Products obtained with the use of both strains were characterised by good sensory properties. The type of strain used in the lactic fermentation of mushroom fruiting bodies had an effect on the phenolic compound content and antioxidant properties of the final product. https://www.food.actapol.net/volume15/issue4/5_4_2016.pdf Agaricus bisporus fermented mushroom probiotic bacteria phenolic compound antioxidant activity colour eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2016-12-30 15 4 409 417 article BoĹžana OdĹžaković 1 Natalija DĹžinić 2 Zoran Kukrić 1 Slavica Grujić 1 Faculty of Technology, University of Banja Luka, Bosnia and Herzegovina Faculty of Technology, University of Novi Sad, Serbia Background. Coffee is one of the most widely consumed beverages in the world, because of its unique sensory properties and physiological properties. Coffee beverages represent a significant source of antioxidants in the consumers’ diet and contribute significantly to their daily intake. The aim of this research was to investigate the effect of different roasting degrees on the content of biologically active compounds and antioxidant activity in different quality classes of Arabica coffee. Materials and methods. Samples of green Arabica coffee (Rio Minas) of two quality classes from two production batches were used for the research. Roasting was carried out at temperatures of 167, 175 and 171°C. The total phenol content (TPC), total flavonoid content (TFC), flavonol content (FC) and antioxidant activity (DPPH, ABTS) in the coffee extracts was determined. Results. This research shows that TPC was significantly higher (P < 0.05) in green coffee compared to TPC in roasted coffee, and TPC decreases as the roasting temperature increases. TFC and FC were significantly lower (P < 0.05) in green coffee than in roasted coffee. Differences in TPC between the 1st and 2nd classes of Arabica coffee were not significant (P > 0.05), while differences in TFC were significant (P < 0.05) only for green coffee from the second production batch and differences in FC were significant (P < 0.05) for green coffee and for coffee roasted at 175°C. Roasting temperatures have different influences the antioxidant activity (DPPH, ABTS) of coffee and the highest antioxidant activity was determined in coffee roasted at 171°C. An exception was 1st class Arabica coffee roasted at 167°C (ABTS). All samples of 1st class Arabica coffee had higher antioxidant activity (DPPH, ABTS) compared to 2nd class Arabica. Conclusions. This research shows that the bioactive compounds content and antioxidant activity of different quality classes of Arabica coffee are dependent on the degree of roasting. TPC decreases when the roasting temperature increases, while TFC and FC also increase. These results indicate that the antioxidant activity of coffee depends on a variety of bioactive components in coffee beans. Antioxidant activity largely depends on the class of coffee. The coffee samples of 1stclass quality (maximum 8 black beans/300 g from the sample and large bean size) had higher antioxidant activity compared to samples of 2nd quality class (maximum 19 black beans/300 g in the sample and medium-sized beans). https://www.food.actapol.net/volume15/issue4/6_4_2016.pdf coffee coffee roasting phenolic compounds antioxidant activity eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2016-12-30 15 4 419 428 article Wei Zin Lee 1 Sui Kiat Chang 2 Hock Eng Khoo 3 Chiaw Mei Sia 1 Hip Seng Yim 1 Department of Food Science and Nutrition, UCSI University,Kuala Lumpur, Malaysia Department of Nutrition and Dietetics, School of Health Sciences, International Medical University,Kuala Lumpur, Malaysia Department of Nutrition and Dietetics, Universiti Putra Malaysi, Selangor, Malaysia Background. Soursop is a healthy fruit. Peels form about 20% of the soursop fruit and are usually discarded as waste product. With a view to utilizing soursop peel as a source of valuable compounds, this study aimed to investigate the influence of different extraction conditions on total phenolic content (TPC) and antioxidant capacity (AC) of soursop (Annona muricata L.) peel. Material and methods. Different ethanol concentrations (20–100%, v/v), extraction temperatures (25– 60°C), and extraction time (1–5 h) were tested. Extracts were prepared on the basis of the best optimal extraction conditions (20% ethanol, 40°C the extraction temperature, and 4 h of extraction time), an optimal TPC and AC was determined for the soursop peel using DPPH, ABTS, FRAP and β-carotene bleaching (BCB) assays. The different extraction conditions tested at best optimum conditions have significantly affected the TPC and AC of the soursop peel. Results. Soursop peel extract extracted in the best optimal extraction conditions had moderate levels of TPC (52.2 μg GAE/ml), and FRAP value (58.9 μg TE/ml extract). The extract demonstrated high BCB inhibitory activity (80.08%). The EC50 values of the extract were high, 1179.96 and 145.12 μg/ml, as assessed using DPPH and ABTS assays, respectively. The TPC was positively and highly correlated with the AC of soursop peel assessed by ABTS, FRAP, and BCB assay, but it was moderately correlated with DPPH radical scavenging activity. A moderate correlation of TPC with DPPH suggested that polyphenols in the extracts were partially responsible for the AC. Conclusions. By-products of soursop such as its peel could be an inexpensive source of good natural antioxidants with nutraceutical potential in the functional food industry. https://www.food.actapol.net/volume15/issue4/7_4_2016.pdf antioxidant capacity Annona muricata extraction parameters soursop peel total phenolic content waste products eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2016-12-30 15 4 429 438 article Abbas Ali 1 Anowarul Islam 1 Tarun K. Pal 1 Department of Chemistry, Rajshahi University of Engineering and Technology, Bangladesh Background. Groundnut seeds are an important source of bioactive phenolic compounds with noteworthy antioxidant capacity, which may be enhanced by the microwave roasting process. The aim of this work is   to study the changes in antioxidant activity in groundnut seeds during microwave roasting, as a function of roasting time and extract concentration, in order to maximise the phenolic content and antioxidant activity of roasted seeds. Material and methods. The study was conducted to evaluate total phenolic content (TPC), total flavonoid content (TFC), and antioxidative activity of methanolic (GME), ethanolic (GEE), and chloroform (GCE) extracts and methanolic extract of oil (GMO) from groundnut seeds exposed to microwaves. The antioxidant activity was investigated using several assays, namely phosphomolybdenum assay, DPPH radical scavenging activity, H2O2 scavenging activity, hydroxyl radical scavenging activity and reducing power. Results. The microwave roasting process significantly increased the TPC, whilst the TFC decreased with roasting time. Antioxidant activity increased with increased roasting time and extract concentration in all extracts. Antioxidant activity increased significantly at lower concentrations; however, the rate of increment decreased gradually as the concentration of the solvent extract increased. Thus, among all the extracts, methanol extracts at all roasting times and extract concentrations appeared to display the highest effectiveness. The various scavenging activities of the samples are ranked in the following order: GME > GEE > GCE > GMO, in both raw and roasted samples. Conclusions. Both roasting time and extract concentration were found to be critical factors in determining the overall quality of the product. This investigation is important to determine optimum roasting conditions, in order to maximise the anti-oxidative health benefits of the Bangladeshi groundnut cultivar. https://www.food.actapol.net/volume15/issue4/8_4_2016.pdf antioxidant activity groundnut roasting microwave eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2016-12-30 15 4 439 445 article Anatoly V. Skalny 1 2 3 4 Elena S. Berezkina 1 4 Elena V. Kiyaeva 3 Inara E. Alidzhanova 3 Andrew R. Grabeklis 1 Alexey A. Tinkov 1 3 4 5 P. G. Demidov Yaroslavl State University, Russia All-Russian Research Institute of Medicinal and Aromatic Plants, Moscow,Russia Orenburg State University, Russia RUDN University, Moscow, Russia Orenburg State Medical University, Russia Background. Earlier studies demonstrated that alcoholism significantly alters electrolyte and trace element homeostasis. However, the existing data on the interplay between maternal alcohol consumption and fetal trace element status are contradictory. Therefore, the primary objective of the present study was to assess the influence of alcohol consumption on maternal and cord blood trace elements. Material and methods. A total of 30 pregnant women (15 women consuming alcohol and 15 controls) were examined. Assessment of electrolyte and trace elements concentration in maternal (1 and 3 trimesters) and umbilical cord blood was performed using inductively-coupled plasma mass spectrometry. Results. In the first trimester of pregnancy alcohol consumption is associated with increased whole blood Ca and Na levels. In the third trimester of pregnancy, women consuming alcohol are characterized by significantly increased Co levels. Conversely, the level of Co and Mn in the cord blood of offspring maternally exposed to ethanol is decreased. A significant correlation between first trimester blood and cord blood concentrations of K was revealed both in control women and those consuming alcohol. In the third trimester of pregnancy in the control women, a significant correlation with cord blood was detected for Fe, Mg, P, and Pb. Oppositely, in the third trimester in women consuming alcohol we detected a close association between maternal whole blood and cord blood levels for Ca, Cd, and Pb. Conclusion. The data obtained demonstrate that maternal alcohol consumption results in fetal Co and Mn deficiency. https://www.food.actapol.net/volume15/issue4/9_4_2016.pdf alcohol cobalt manganese pregnancy fetal alcohol syndrome eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2016-12-30 15 4 447 457 article Anna Gramza-MichaĹ‚owska 1 Bartosz KulczyĹ„ski 1 Yuan Xindi 1 MaĹ‚gorzata Gumienna 2 Department of Food Service and Catering, PoznaĹ„ University of Life Sciences, Poland Institute of Food Technology of Plant Origin, PoznaĹ„ University of Life Sciences , Poland Background. Recent consumption trends shows high consumer acceptability and growing medicinal interest in the biological value of kombucha tea. This tea is a sweetened tea leaf brew fermented with a layer containing mainly acetic acid bacteria, yeast and lactic acid bacteria. The main antioxidants in tea leaves are polyphenols, the consumption of which is proven to be beneficial for human health, e.g. protecting from reactive oxygen species (ROS). The aim of the present research was to evaluate antiradical activity, total polyphenol content (TPC) and sensory value of kombucha tea brews. Material and methods. In the present study, Kombucha tea beverages were analyzed for TPC content, DPPH radical scavenging method and sensory value. Results. The highest TPC content and DPPH radical scavenging capacity values were evaluated in yellow tea samples, both unfermented and kombucha, which did not differ within the storage time. The results of sensory evaluations of kombucha tea brews depend on the tea leaf variety used for preparing the drink. Conclusions. Research indicates that the fermentation process of tea brews with kombucha microbiota does not affect significantly its polyphenol content and antiradical capacity, and retains its components’ biological activity. https://www.food.actapol.net/volume15/issue4/10_4_2016.pdf tea Camellia sinensis kombucha antioxidant radical scavenging activity polyphenols sensory value