eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2017-03-30 16 1 5 16 article Anna Grygier 1 Kamila Myszka 1 Magdalena RudziĹ„ska 1 Faculty of Food Science and Nutrition, PoznaĹ„ University of Life Sciences The article reviews the properties of the Galactomyces geotrichum species, the mould that is most important for the dairy industry. G. geotrichum mould has been isolated from milk, cheeses and alcoholic beverage. Its presence in food products makes it possible to obtain a characteristic aroma and taste, which corresponds to the needs and preferences of consumers. G. geotrichum plays an important role in ecology, where the mould is employed for the degradation of various hazardous substances and wastewater treatment. It has also been found to have potential for biofuel production. In addition to this, G. geotrichum can be applicable in two further major areas: agriculture and health protection. https://www.food.actapol.net/volume16/issue1/1_1_2017.pdf Galactomyces geotrichum cheeses DDT angiotensin I converting enzyme PUFA eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2017-03-30 16 1 17 23 article Mahfouz Al-Bachir 1 Radiation Technology Department, Atomic Energy Commission of Syria Background. Microbial contamination levels and corresponding sensitivities to gamma rays (GR) and elec- tron beam (EB) irradiation were tested in chamomile (Chamomile recutta L.). Material and methods. Chamomile powders were treated with 10 and 20 kGy by GR and EB, respectively. Microbiological and chemical analyses were performed on controls and treated samples immediately after irradiation, and after 12 months of storage. Results. The control samples of chamomile exhibited rather high microbiological contamination, exceeding the levels of 4 log10 CFU g-1   (CFU – colony forming units) reported by national and international authorities as the maximum permissible total count level. Irradiation with GR and EB was found to cause a reduction in microbial contamination proportionate to the dose delivered. The sterilizing effect of EB on microorganisms was higher than the GR one. A dose of 10 kGy of GR and EB significantly (p < 0.05) reduced the total bacte- rial, total coliform and total fungal contamination. A dose of 20 kGy of GR significantly (p < 0.05) reduced the total bacterial and total fungal contamination, while a 20 kGy dose of EB reduced the initial bacterial, total coliform and total fungal contamination to below detection level when the analysis was carried out im- mediately after irradiation treatment or after 12 months of storage. Conclusion. The comparative study demonstrated that electron beam was more effective for decontamination of chamomile powder than gamma irradiation. https://www.food.actapol.net/volume16/issue1/2_1_2017.pdf chamomile decontamination electron beam gamma ray moisture storage eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2017-03-30 16 1 25 35 article Anna Ĺťbikowska 1 MaĹ‚gorzata Kowalska 2 JarosĹ‚awa Rutkowska 3 Mariola KozĹ‚owska 3 Sylwia Onacik-GĂźr 1 Department of Food Technology, Warsaw University of Life Sciences - SGGW, Poland Department of Chemistry, Kazimierz Pulaski University of Technology and Humanities in Radom, Poland Department of Instrumental Analysis, Warsaw University of Life Sciences - SGGW, Poland Department of Chemistry, Warsaw University of Life Sciences - SGGW, Poland Background. Alongside flour, fat is the key ingredient of sponge cakes, including those with long shelf lives. It is an unstable food component, whose quality and nutritional safety depend on the composition and pres- ence of oxidation products. Consumption of fat oxidation products adversely affects the human body and contributes to the incidence of a number of medical conditions. Qualitative changes in fats extracted from thermostat sponge cakes with and without antioxidant additions were determined in this study. Material and methods. In the study, two types of antioxidant were used: natural – green tea extract in three doses (0.02%; 0.2% and 1.0%) and synthetic BHA (0.02%) and 100%, solid bakery shortening. Sponge-cakes were thermostatted at temperatures 63°C after twenty-eight days. In this study, the quality of the lipid fraction was analyzed. The amount of primary (PV) and secondary (AnV) oxidation products was determined, and   a Rancimat test was performed. Results. Adding antioxidants to fats varied in the degree to which oxidation processes of lipids fractions were inhibited. The peroxide value after twenty-eight days of thermostatting ranged from 3.57 meq O/kg (BHA) and 11.14 O meq/kg (extract content – 1%) to 62.85 meq O/kg (control sample). In turn, the value of AnV after the storage period ranged from 4.84 (BHA) and 6.71 (extract content – 1%) to 16.83 (control sample). Conclusion. The best protective effects in the process of oxidation was achieved by BHA. The longest in- duction time and the lowest peroxide value and anisidine value were obtained for this antioxidant. It was achieved after twenty-eight days of fat thermostatting. Nonetheless, the results demonstrated it is possible to use the commercially available green tea extract to slow the adverse process of fat oxidation in sponge cake products. https://www.food.actapol.net/volume16/issue1/3_1_2017.pdf sponge cakes oxidation products green tea extract oxidative stability eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2017-03-30 16 1 33 41 article Reza Ahmadkhaniha 1 Noushin Rastkari 2 3 Department of Human Ecology, School of Public Health, Tehran University of Medical Sciences, Iran Center for Solid Waste Research (CSWR), Institute for Environmental Research (IER), Tehran University of Medical Sciences Tehran, Iran Center for Air Pollution Research (CAPR), Institute for Environmental Research (IER), Tehran University of Medical Sciences Tehran, Iran Background. The safe use of recycled paper and cardboard material for food packaging applications is     an important area of investigation. Therefore, the aim of this study was to determine which hazardous chemi- cal pollutants were found in paper and cardboard samples used for pastry packaging, and to measure the migration of pollutants over time into the pastries. Material and methods. In this study, the presence of some organic pollutants in common confectionery packaging, and the effects of storage time and type of pastry on pollutant migration, were investigated. Results. The results of the study indicate that harmful compounds such as benzophenone, pentachlorophenol, bis(2-ethylhexyl) phthalate and dibutyl phthalate are present at high concentrations in most recycled boxes used for pastry packaging. Conclusion. Since the migration of some of the hazardous compounds from the packaging materials into the pastries under normal conditions was indicated, it is recommended that the procedure for preparing pastry packaging materials should be reconsidered and improved. https://www.food.actapol.net/volume16/issue1/4_1_2017.pdf recycled paper packaging materials pastry eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2017-03-30 16 1 43 51 article Abdalbasit A. Mariod 1 2 Yousif M. A. Idris 2 Nuha M. Osman 3 Maha A. Mohamed 3 Awad M. A. Sukrab 3 Bertrand Matthaus 4 Department of Biology, College of Science and Arts, University of Jeddah, Kingdom of Saudi Arabia Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, Sudan Sudanese Standards and Metrology Organization, Khartoum, Sudan Max Rubner-Institute, Working Group for Lipid Research, Detmold, Germany Background. Although kissra and hulu-mur are well known millet-based foods in Sudan, the effect of fer- mentation and methods of preparation on their chemical compositions has not been thoroughly investigated. The aim of this study was to investigate the method of preparation and the composition of kisra, and hulu-mur. Material and methods. The effect of fermentation and method of preparation on the composition, and mi- crobiological load were examined in millet flour during the preparation of Sudanese fermented foods (kisra & hulu-mur). Results. A significant (P < 0.05) difference in the composition of millet flour and millet-based fermented foods was observed. Protein was significantly increased as a result of fermentation, while oil and carbo- hydrates were decreased. Most minerals increased significantly after the addition of spices to the hulu-mur batter. The total amino acid in millet flour (97.98 g 100 g-1 protein) was influenced by fermentation and preparation method, as it decreased to 86.09 and 88.7 g 100 g-1 protein, in millet batter and kisra, respectively. Conclusion. Kisra, and hulu-mur were found to have apparent dietary qualities, in spite of some compounds being lost during their production. https://www.food.actapol.net/volume16/issue1/5_1_2017.pdf amino acid fermentation hulu-mur kisra millet proximate composition eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2017-03-30 16 1 53 67 article Marzanna Hęś 1 Anna GliszczyĹ„ska-ĹšwigĹ‚o 2 Anna Gramza-MichaĹ‚owska 1 Department of Food Service and Catering, PoznaĹ„ University of Life Sciences, Poland Department of Technology and Instrumental Analysis, PoznaĹ„ University of Economics, Poland Background. Plants are an important source of phenolic compounds. The antioxidant capacities of green tea, thyme and rosemary extracts that contain these compounds have been reported earlier. However, there is a lack of accessible information about their activity against lipid oxidation in emulsions and inhibit the interaction of lipid oxidation products with amino acids. Therefore, the influence of green tea, thyme and rosemary extracts and BHT (butylated hydroxytoluene) on quantitative changes in lysine and methionine in linoleic acid emulsions at a pH of isoelectric point and a pH lower than the isoelectric point of amino acids was investigated. Material and methods. Total phenolic contents in plant extracts were determined spectrophotometrically by using Folin-Ciocalteu’s reagent, and individual phenols by using HPLC. The level of oxidation of emulsion was determined using the measurement of peroxides and TBARS (thiobarbituric acid reactive substances). Methionine and lysine in the system were reacted with sodium nitroprusside and trinitrobenzenesulphonic acid respectively, and the absorbance of the complexes was measured. Results. Extract of green tea had the highest total polyphenol content. The system containing antioxidants and amino acid protected linoleic acid more efficiently than by the addition of antioxidants only. Lysine and methionine losses in samples without the addition of antioxidants were lower in their isoelectric points than below these points. Antioxidants decrease the loss of amino acids. The protective properties of antioxidants towards methionine were higher in a pH of isoelectric point whereas towards lysine in pH below this point. Conclusion. Green tea, thyme and rosemary extracts exhibit antioxidant activity in linoleic acid emulsions. Moreover, they can be utilized to inhibit quantitative changes in amino acids in lipid emulsions. However, the antioxidant efficiency of these extracts seems to depend on pH conditions. Further investigations should be carried out to clarify this issue. https://www.food.actapol.net/volume16/issue1/6_1_2017.pdf lipid oxidation linoleic acid emulsion green tea rosemary and thyme extracts lysine methio- nine environmental pH eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2017-03-30 16 1 69 81 article Aleksander Siger 1 Marta JĂłzefiak 1 PaweĹ‚ GĂłrnaĹ› 2 Department of Food Biochemistry and Analysis, PoznaĹ„ University of Life Sciences, Poland Latvia State Institute of Fruit-Growing, Latvia Background. The paper looks at the levels of canolol, tocopherols and antioxidant activity in cold-pressed and hot-pressed rapeseed oils produced from seeds of various moisture levels (5%, 7.5%, and 10%). The paper also considers the effects of seed roasting on the levels of these compounds. Material and methods. The material used for the tests was rapeseed cv. Adrianna. The quality of the oils obtained is determined using peroxide and acid values. The levels of canolol and tocopherols are analyzed using HPLC. The DPPH radical-scavenging activity method for oil samples and phenolic extract from oils was used. Results. It has been demonstrated that the oils produced from rapeseeds with a 5% moisture content, and   in particular from cold-pressed oils, were characterized by the lowest peroxide values. Cold-pressed oils produced from rapeseeds with a 5% moisture content were characterized by higher levels of tocopherols and plastochromanol-8. In the case of hot-pressed oils, the highest levels of tocopherols were found in oils pro- duced from seeds with a 7.5% moisture content, and the greatest amount of PC-8 (more than 4 mg/100 g) was found in oils produced from seeds with a 10% moisture content. Hot-pressed oils have been shown to have higher levels of these compounds than cold-pressed oils. Both roasting and hot pressing led to an increase in the amount of canolol in the oils investigated. When analysing the antioxidant activity of the oils and phenolic extracts it was shown that phenolic compounds are responsible for approx. 10% of total antioxidant activity. Conclusion. Various levels of biologically active compounds were shown to be present in the rapeseed oil obtained from raw materials of a varying moisture content. The type of pressing process (cold-pressing or hot-pressing) and whether the seeds have undergone roasting has also been shown to affect the resulting oil and the level of native antioxidants it contains. https://www.food.actapol.net/volume16/issue1/7_1_2017.pdf rapeseed cold-pressed hot-pressed canolol tocopherols roasting eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2017-03-30 16 1 83 91 article Katarzyna Skrypnik 1 Joanna Suliburska 1 Damian Skrypnik 2 Łukasz Pilarski 2 Julita ReguĹ‚a 1 PaweĹ‚ BogdaĹ„ski 3 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 Department of Education and Obesity Treatment and Metabolic Disorders, PoznaĹ„ University of Medical Sciences, Poland Intensive research is currently being performed into the genetic background of excess body mass compli- cations such as diabetes, cardiovascular disorders, especially atherosclerosis and coronary heart disease. Chronic inflammation is an important process in the pathogenesis of obesity, wherein there is an aberrant ex- pression of genes encoding adipokines. Visceral tissue is characterized by a higher expression and secretion of interleukin-8, interleukin-1ß and plasminogen activator inhibitor 1 in the subcutaneous tissue secretion of leptin prevails. An important complication of obesity is obstructive sleep apnea, often observed in Prader- Willi syndrome. The genetic background of sleep apnea may be a polymorphism of the SREBF1 gene. The consequence of excess body mass is metabolic syndrome, which may be related to the occurrence of the rs926198 variant of gene encoding caveolin-1. The genes of transcription factor TCF7L2 and PPAR-γ2 take part in the pathogenesis of diabetes development. It has been demonstrated that oncogenes FOS, FOSB, and JUN may be co-responsible not only for obesity but also for osteoporosis and colorectal cancer. It has been shown that weight loss causes a modification in the expression of about 100 genes involvedt in the production of substances such as cytokines and other responsible for chronic inflammation in obesity. In future studies on the complications of obesity, such scientific disciplines as proteomics, peptidomics, metabolomics and transcriptomics should be used. The aim of this study is to present the current state of knowledge about the genetic basis of obesity complications. https://www.food.actapol.net/volume16/issue1/8_1_2017.pdf obesity obesity complications genetic background eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2017-03-30 16 1 93 99 article Chinedum Eleazu 1 Ifeoma Ezekwibe 1 Mary Egbe 1 Sanni Saidu 1 Kate Eleazu 2 Chima Egedigwe 1 Federal University Ndufu-Alike, Ikwo, Nigeria Michael Okpara University of Agriculture, Umudike, Nigeria Background. Although African breadfruit (Treculia africana) is said to be useful in the dietary management of diabetes, the effect of cooking on its glycemic index has not been reported. Hence this study has investi- gated the effect of a dietary intake of boiled breadfruit on the serum glucose, glucose tolerance, body weights and relative organ weights of streptozotocin (STZ) induced diabetic rats. Materials and methods. Twenty albino rats were used and were divided into four groups of five rats. Groups 1 (normal control) and 2 (diabetic control) received standard rat pellets while groups 3 (diabetic-test group) and 4 (non-diabetic) rats received breadfruit. Results. The blood glucose of the normoglycemic rats fed standard rat feeds peaked at 30 min (149.75 ±11.12 mg/dl) following oral glucose loading (3 g/kg) but reduced to 85.25 ±21.05 mg/dl after another 90 min, while the blood glucose of the normoglycemic rats fed breadfruit peaked at 30 min (146.25 ±15.22 mg/dl) follow- ing oral glucose loading, but elevated (130.75 ±36.69 mg/dl) after another 90 min. There was significant elevation (P < 0.05) of the serum glucose, relative liver weight (RLW) and relative kidney weight (RKW) but a significant decrease in the body weights of the diabetic control compared with the normal control; no sig- nificant difference (P > 0.05) in the serum glucose, body weights, RLW and RKW of the test group compared with the diabetic control, and no significant differences (P > 0.05) in the serum glucose, body weights, RLW and RKW of the normal rats fed the breadfruit diet compared to the normal control. Conclusion. The study showed that the traditional method of cooking African breadfruit negatively affects its hypoglycemic property. https://www.food.actapol.net/volume16/issue1/9_1_2017.pdf diabetes oral glucose tolerance diet nutrition eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2017-03-30 16 1 101 112 article Iwona Kowalczuk 1 Marzena JeĹźewska-Zychowicz 1 Joanna TrafiaĹ‚ek 1 Department of Organization and Consumption Economics, Warsaw University of Life Sciences - SGGW, Poland Background. The nutritional value of honey is a factor that encourages the increase of its consumption. The aim of the study was to identify consumers’ behaviours and preferences towards honey and their determinants. Material and methods. Quantitative (PAPI method) survey was carried out in 2015 on a sample of 690 respondents from Mazowieckie, Podkarpackie and Zachodniopomorskie voivodeships. The data analyzed were: the frequency of and reasons for honey consumption, preferred buying locations, preferred types of honey, factors considered during purchase and different uses of honey. Results. The study showed that Poles consume honey several times per month. The main incentives for honey consumption were: health benefits, a wide range of culinary uses, flavour and habits. It was established that Polish consumers buy honey mainly in apiaries and open-air markets. Primary factors considered during purchase were the type of honey (preferred types being lime, polyfloral and acacia), price and colour. Honey was chiefly used for consumption, most commonly as a sandwich spread and sweetener. Less popular ap- plications included medical and cosmetic purposes. Some socio-demographic characteristics (gender, age, place of residence, income), self-assessment of nutritional knowledge and, to a lesser extent, education sig- nificantly differentiated consumer behaviours in the honey market. Conclusions. The study has shown that Poles consume honey relatively seldom. For the increase of honey consumption nutritional education is needed. Further studies will allow a more detailed diagnosis, which is required for the development of effective information and marketing strategies. https://www.food.actapol.net/volume16/issue1/10_1_2017.pdf honey consumer behaviour preferences Poland