eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-03-30 17 1 5 10 article Luana Fernandes 1 2 3 JosĂŠ A. Pereira 1 Jorge A. Saraiva 3 Susana Casal 2 Elsa Ramalhosa 1 Centro de Investigaç?o de Montanha (CIMO), ESA, Instituto PolitĂŠcnico de Bragança, Portugal LAQV@REQUIMTE/Laboratory of Bromatology and Hydrology, Porto University, Portugal Organic Chemistry, Natural Products and Agrifood (QOPNA) ? Chemistry Department, University of Aveiro, Portugal Background. Borage is an edible flower with a very limited shelf-life (approx. 1 day). After harvest, flowers dry and shrink rapidly and become darker. Extending the shelf life of borage will make it more appealing for commercialization and it will enable borage growers to expand their market. The aim of the present work is to evaluate the effect of three post-harvest technologies. Material and methods. Freeze-drying, hot air convective drying and alginate edible coating were applied to borage petals, and the visual appearance, water activity (aw) and weight loss was evaluated. Results. Hot air-dried samples had an unsatisfactory visual appearance. Freeze dried flowers were less shrunken and dried while showing the lowest aw (0.25 ±0.01). Alginate coated flowers had a good visual ap- pearance, like fresh flowers, which was maintained during refrigerated storage (for 5 days), four days longer than those which were uncoated. Nevertheless, the flowers became fragile and it was difficult to handle them without causing damage. Conclusion. Freeze drying may be applied to produce dried borage flowers for infusions, while alginate coat- ing is a promising treatment to increase shelf-life subject to further development. https://www.food.actapol.net/volume17/issue1/1_1_2018.pdf borage drying alginate edible coating quality storage eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-03-30 17 1 11 18 article Marianna Raczyk 1 Anna Paszel-Jaworska 2 Magdalena RudziĹ„ska 1 Faculty of Food Science and Nutrition, PoznaĹ„ University of Life Sciences, Poland Department of Clinical Chemistry and Molecular Diagnostics, Poznan University of Medical Sciences, Poland Background. Phytosterols are mainly known as a cholesterol-lowering factor, although they form oxidation products during food storage and processing. Moreover, phytosterol oxidation products (POP) can be ab- sorbed and found in human serum, so there is the need to investigate their impact on different kinds of cells. Material and methods. Esters of fatty acids (oleic, linoleic and linolenic) with stigmasterol were synthetized and heated at 180°C, for 1–12 hours. The cytotoxic effect on the leukemic cells of unheated stigmasteryl esters and the mixture of compounds after heating was determined using MTT assays. POP were identified using GC-MS. The total number of POP was analysed by SPE fractionation and GC-FID separation. Dimers, trimers and oligomers in non-polar fraction were determined by gel permeation chromatography with refractive index detection. Results. After heating, stigmasterol oxidation products were formed (up to 1.1 mg/g ester). The heating increased the potency of the compounds to reduce cell population and form POPs and oligomers in a time-dependent manner. Conclusion. The cytotoxicity depends on the kind of ester, dose and time. The strongest cytotoxic effect was found after 72 hours of cell treatment. Among the three stigmasteryl esters tested the most cytotoxic effect was caused by stigmasteryl linoleate. https://www.food.actapol.net/volume17/issue1/2_1_2018.pdf stigmasterol fatty acid ester oxidation oligomers cytotoxicity eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-03-30 17 1 19 26 article KreĹĄimir Mastanjević 1 Dragan Kovačević 1 Department of Food Technology, University of Osijek, Croatia Background. Possible new additives for surimi-like products made from chicken meat, which could improve its functional properties during frozen storage, are the subject of much research. The use of dietary fibre in surimi-like products made from chicken meat has not been extensively studied. The objective of this study was to determine the effectiveness of barley bran flour in stabilizing chicken myofibrillar proteins during frozen storage and maintaining its functionality. Material and methods. Surimi-like material (chicken myofibrillar protein concentrate – CMPC) from mechanically deboned chicken meat was mixed with barley bran flour (0–6%) and stored in a freezer for 30, 60, 90 and 180 days. Instrumental color measurements (L*, a*, and b* values) were taken using a Hunter-Lab Mini ScanXE. Texture profile analysis (TPA) tests were performed using a TA.XT2i SMS Stable Micro Systems Texture Analyzer) equipped with an aluminium cylindrical probe P/75. Differential scanning calorim- etry (DSC) was used for the determination of denaturation temperatures and enthalpies. Results. Denaturation enthalpies of CMPC increased when the mass fraction of barley bran was increased (w = 0–6%). Instrumental color parameters (L*, a* and b*) of CMPC gels were significantly (p < 0.05) af- fected by the addition of barley bran. Texture profile analysis (TPA) parameters – hardness and chewiness – increased significantly (p < 0.05) with the addition of barley bran (w = 0–6%). Cohesiveness and springiness were also significantly (p < 0.05) affected by the addition of barley bran (w = 0–6%) during frozen storage. Conclusion. The increase in denaturation enthalpies and some instrumental textural and color parameters, indicate possible interactions of chicken myofibrillar proteins with barley bran. https://www.food.actapol.net/volume17/issue1/3_1_2018.pdf chicken myofibrillar proteins DSC barley bran texture profile analysis (TPA) instrumental color (L* a* b*) eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-03-30 17 1 27 35 article Izabela Steinka 1 Anita KukuĹ‚owicz 1 Department of Commodity Science and Quality Management, Gdynia Maritime University, Poland Background. Methicillin-Resistant Staphylococcus aureus (MRSA), which is resistant to many antibiotics, creates a serious problem for human health if present in food. This study aimed to assess the quality of commercially-available fresh and frozen strawberries and to compare the behavior of staphylococci in these fruits as affected by the temperature of freezing. Material and methods. The research material included different species of fresh strawberries and strawberries frozen with the fluidization method to –40°C and packaged in an industrial environment. These were checked for the presence of Staphylococcus aureus resistant to methicillin (MRSA). The strawberries were purchased at food markets in the Tricity and were divided into two groups (A and B). Group A was analyzed without washing, group B was washed in sterile, distilled water for 15 minutes. The strawberries were placed in sterile PE/PA bags. Then 1 mL of Staphylococcus aureus Rosenbach ATCC 25923 and Staphylococcus epi- dermidis ATCC 12228 of known inoculum were added to each bag (except the control samples). The samples were mixed thoroughly and then hermetically sealed. The samples were then frozen and stored in the freezer at a temperature of –18 ±2°C for 2 months. In the material being tested Staphylococcus aureus was cultured in selective Baird-Parker RPF Agar. Incubation was carried out at a temperature of 37°C for 48 hours in sterile conditions. After 48 hours of incubation, characteristic colonies were transferred onto the reaction field of the PROLEXTM STAPH XTRA LATEX KIT. Results. The results obtained show that 1/3 of the samples of commercial strawberries analyzed were colo- nized by methicillin-resistant Staphylococcus aureus (MRSA). The process of fruit washing was observed to reduce the number of samples containing MRSA from 11.7 to 8.3%. There was no significant difference in the size of the S. aureus ATCC 25923 population after freezing the strawberries at –18°C, depending on the particular washing process for these fruits. The analysis of strawberries frozen with the fluidization method at –40°C showed a minimum contamination degree with S. aureus after the period of storage. Conclusions. Studies have shown that MRSA are present in 15.4% of strawberries obtained from the field. Storing strawberries frozen at –18ºC causes a reduction in the number of S. aureus by 0.16 log10CFU/g  and S. epidermidis by 0.47 log10CFU/g when they were subjected to rinsing after harvesting. Effective inhibition of MRSA in strawberries is obtained when fluidization technology is applied at –40ºC. https://www.food.actapol.net/volume17/issue1/4_1_2018.pdf strawberry frozen state staphylococci MRSA eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-03-30 17 1 37 49 article Safinaze El-Shibiny 1 Mona Abd El-Kader Mohamed Abd El-Gawad 1 Fayza Mohamed Assem 1 Samah Mosbah El-Sayed 1 Dairy Department, National Research Centre El Behouth Street, Dokki, Cairo, Egypt Background. Calcium is an essential element for the growth, activity, and maintenance of the human body. Eggshells are a waste product which has received growing interest as a cheap and effective source of dietary calcium. Yogurt is a food which can be fortified with functional additives, including calcium. The aim of this study was to produce yogurt with a high calcium content by fortification with nano-sized eggshell powder (nano-ESP). Materials and methods. Nano-sized ESP was prepared from pre-boiled and dried eggshell, using a ball mill. Yogurt was prepared from cow’s milk supplemented with 3% skimmed milk powder, and from buffalo’s milk fortified with 0.1, 0.2 and 0.3% and 0.1, 0.3 and 0.5% nano-ESP respectively. Results. Electron microscopic transmission showed that the powder consisted of nano-sized crystalline struc- tures (~10 nm). Laser scattering showed that particles followed a normal distribution pattern with z-average of 590.5 nm, and had negative zeta-potential of –9.33 ±4.2 mV. Results regarding changes in yogurt composi- tion, acid development, calcium distribution, biochemical changes, textural parameters and sensory attributes have been presented and discussed. Conclusion. The addition of up to 0.3% nano-ESP made cow and buffalo high-calcium yogurts with an acceptable composition and quality. High-calcium yogurt may offer better health benefits, such as combating osteoporosis. https://www.food.actapol.net/volume17/issue1/5_1_2018.pdf yogurt eggshell nano-size powder biochemical changes calcium distribution textural proper- ties sensory attributes eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-03-30 17 1 51 58 article Katarzyna Turek 1 Jacek DomagaĹ‚a 1 Monika WszoĹ‚ek 1 Department of Animal Product Technology, University of Agriculture in Krakow, Poland Background. Yogurt is a dairy product with a high nutritional value. However, like all milk products, it contains milk fat and is rich in saturated fatty acids. It would be desirable to enrich dairy products in poly- unsaturated fatty acids to increase dietary intake amongst consumers and improve their health. Also, some LAB bacteria are able to produce CLA and CLnA isomers from linoleic and linolenic acids. The aim of this study was to investigate the chemical properties and fatty acid profile of yogurt with the addition of 3.5% of rose hip seed oil. Materials and methods. Yogurt was made from skimmed milk and yogurt starter culture YC-180 Ch. Hansen (Denmark), with the addition of 3.5% of rose hip seed oil. The peroxide value, acid value, iodine value, TBA rate and fatty acid profile were determined in fat extracted from the yogurt after 1 and 14 days of storage and in fresh rose hip seed oil. The fatty acid profile was determined using gas chromatographic methods with mass spectrometric detectors. Results. Fat extracted from the yogurts had lower levels of peroxides than the fresh oil. It was more acidic and the iodine value was higher than in the fresh oil. Rose hip seed oil enriched the product with polyunsaturated fatty acids. After 14 days of storage, linoleic and linolenic acid levels had increased. Moreover, the content of myristic and palmitic acids had decreased. Conclusion. The rose hip seed oil added to the yogurt was less susceptible to oxidation. The content of un- saturated fatty acids in the yogurt increased with the addition of the oil, making yogurt with rose hip seed oil an excellent source of Ω-3 and Ω-6 fatty acids. Conjugated linoleic (CLA) and linolenic (CLnA) acids were not detected. However, yogurt manufactured with appropriate adjunct cultures and with the correct oil addition could be a natural source of CLA and CLnA in the human diet. https://www.food.actapol.net/volume17/issue1/6_1_2018.pdf yogurt rose hip seed oil fatty acid CLA eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-03-30 17 1 59 68 article MaĹ‚gorzata DĹźugan 1 Monika WesoĹ‚owska 1 Grzegorz ZaguĹ‚a 2 CzesĹ‚aw Puchalski 2 Department of Chemistry and Food Toxicology, University of RzeszĂłw, Poland Department of Bioenergetics and Food Analysis, University of RzeszĂłw, Poland Background. The pomegranate (Punica granatum L.) has gained a reputation as a fruit with many health- promoting properties. It is considered to help prevent or treat various disease risk factors including high blood pressure, high cholesterol, oxidative stress, hyperglycemia and inflammatory activities. It has been demonstrated that certain components of pomegranates, such as polyphenols, have potential antioxidant, anti-inflammatory and anticarcinogenic effects. Materials and methods. Five commercially available (CA) and three homemade (HM) pomegranate (Puni- ca granatum L.) juices were evaluated for their physicochemical properties including titratable acidity (TA), pH and total soluble solids (TSS), as well as antioxidant properties such as anthocyanin content, ascorbic acid content (AA), antioxidant activity (DPPH), total phenolic compounds (TPC) and ferric reducing antioxidant power (FRAP). Moreover, the concentrations of 18 different elements (Ca, K, Mg, P, S, Na, Cr, Cu, Fe, Mn, Mo, Sr, Zn, Al, Cd, Ni, Pb, Hg) were determined using the ICP-OES method, with prior wet mineralization Results. TA was significantly lower (P < 0.05) in homemade than in commercial juices (0.380 and 1.318% citric acid respectively). The TPC and FRAP parameters were about 50% higher in commercial than in homemade juices. Polyphenols were strongly correlated with antioxidant activity measured by FRAP and DPPH tests (r = 0.958 and 0.886 respectively), and a significant correlation for anthocyanins and vitamin C (r = 0.849) was observed. The most common mineral in each tested juice was potassium (132.69–3151.87 mg/dm3) and a high level of magnesium (23.42–123.63 mg/dm3) was found. Conclusions. Obtaining juices from whole fruits (peel and arils), as in commercial production, enhanced the content of polyphenol compounds and the antioxidant activity of the juice. However, a better mineral compo- sition was observed in homemade juices. https://www.food.actapol.net/volume17/issue1/7_1_2018.pdf pomegranate juice homemade antioxidant activity polyphenols minerals ICP-OES eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-03-30 17 1 69 82 article Corinna Konieczna 1 Agnieszka Olejnik-Schmidt 1 Marcin T. Schmidt 1 Department of Food Biotechnology and Microbiology, PoznaĹ„ University of Life Sciences, Poland Introduction. Adhesion of bacteria from the genus Lactobacillus to the gastrointestinal epithelium is, to a considerable degree, dependent on the interactions between adhesins found on the surface of bacterial cells and elements found within the epithelium. A significant role in these interactions is played by bacterial pro teins exposed to the cell wall surface, which are capable of binding to molecules of substances comprising the extracellular matrix of the intestinal epithelium. Materials and methods. In order to analyze the extracellular proteome of intestinal bacteria in terms of the presence of cell adhesion molecules, a total of twenty strains from the Lactobacillus spp. group Casei were tested. The analyses were conducted using SDS PAGE, 2-D electrophoresis, Western blot and mass spectrometry. An experiment was also conducted to assess the adhesion capacity of the tested strains to cervical epithelial cells (HeLa). Results. The tested strains varied in their adhesion efficiency to HeLa cells, ranging from 0.5% to 29%. Us- ing electrophoretic methods a total of 54 extracellular protein fractions were distinguished in these strains, additionally identifying potential adhesion molecules (e.g. a surface antigen of the NLP/P60 family and a small heat shock protein/chaperonin). Discussion. The identification of these proteins in the extracellular proteome of Latobacillus spp. isolates may suggest that they serve currently unknown functions on the cell surface, including those connected with the interactions between bacteria and the intestinal epithelium. Such analyses may provide insight into new factors promoting probiotic adhesion to various types of epithelial cells. https://www.food.actapol.net/volume17/issue1/8_1_2018.pdf Lactobacillus adhesion protein epithelium eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-03-30 17 1 83 89 article Anatoly V. Skalny 1 2 3 4 Alexey A. Tinkov 3 4 Irina Voronina 5 6 Olga Terekhina 5 Margarita G. Skalnaya 4 Tatiana G. Bohan 5 Lyubov A. Agarkova 7 Yulia Kovas 5 8 All-Russian Research Institute of Medicinal and Aromatic Plants, Russia Institute of Bioelementology, Orenburg State University, Russia Laboratory of Biotechnology and Bioelementology, Yaroslavl State University, Russia Peoples? Friendship University of Russia (RUDN University) , Moscow, Russia Department of Psychology of Personality, Tomsk State University, Russia Psychological Institute, Russian Academy of Education, Moscow, Russia Research Institute of Obstetrics, Gynecology and Perinatology, Tomsk National Research Medical Center of the Russian Academy of Sciences, Russia Department of Psychology, Goldsmiths, University of London, United Kingdom Background. Trace elements play a significant role in the regulation of human reproduction, while advanced age may have a significant impact on trace element metabolism. The objective of the present study was to assess the impact of lifestyle factors on age-related differences in hair trace element content in pregnant women in the third trimester. Material and methods. A total of 124 pregnant women aged 20–29 (n = 72) and 30–39 (n = 52) were ex- amined. Scalp hair trace element content was assessed using inductively coupled plasma mass spectrometry at NexION 300D (Perkin Elmer, USA) after microwave digestion. Results. The results showed that the elder pregnant women had 36% (p = 0.009), 14% (p = 0.045), and 45% (p = 0.044) lower hair Zn, V, and Cd content, and 16% (p = 0.044) higher hair B levels – in comparison to the respective younger group values. Multiple regression analysis demonstrated that the age of the women had a significant influence on hair V and Zn levels. B content was also significantly influenced by age at first intercourse, smoking status, and specific dietary habits. None of the lifestyle factors were associated with hair Cd content in pregnant women. Hair V levels were also affected by following a special diet. Interestingly, alcohol intake did not have a significant impact on hair trace element content. Conclusion. These data indicate that lifestyle factors have a significant influence on age-related changes in hair trace elements during pregnancy that may impact the outcome of pregnancy. https://www.food.actapol.net/volume17/issue1/9_1_2018.pdf pregnancy age zinc boron lifestyle eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-03-30 17 1 91 100 article Joanna Bajerska 1 Agata Chmurzynska 1 Sylwia Mildner-Szkudlarz 2 SĹ‚awomira DrzymaĹ‚a-CzyĹź 3 PaweĹ‚ GĂłrnaĹ› 4 Agnieszka WaĹ›kiewicz 5 Agata Muzsik 1 Tomasz PodgĂłrski 6 Paulina Nowaczyk 1 MaĹ‚gorzata WoĹşniewicz 1 Institute of Human Nutrition and Dietetics, PoznaĹ„ University of Life Sciences , Poland Institute of Food Technology of Plant Origin, PoznaĹ„ University of Life Sciences, Poland Department of Pediatric Gastroenterology and Metabolism, Poznan University of Medical Sciences, Poland Institute of Horticulture, Latvia University of Agriculture, Dobele, Latvia Department of Chemistry, PoznaĹ„ University of Life Sciences, Poland Department of Biochemistry, University School of Physical Education, PoznaĹ„, Poland Aim. The effects of un-extruded (UCP) and extruded cranberry pomace (ECP) on fecal fat excretion, liver index, lipid and carbohydrate metabolism, and inhibition of oxidative stress due to a high-fat diet (HFD)    in rats were studied. Material and methods. The Wistar rats for 8 weeks received one of the four diets: (1) control (modified the American Institute of Nutrition: AIN based diet containing 7% fat), (2) HFD (AIN based diet containing 30% fat), (3) HFD with 3% un-extruded (UCP) and (4) HFD with 3% (ECP). Result. Both UCP and ECP significantly improved the plasma antioxidant capacity and decreased lipid per- oxidation in rats fed a HFD. However, only the addition of 3% UCP into the HFD significantly increased the fecal lipid excretion and considerably decreased serum triglycerides level in rats. Conclusion. Further investigation is needed to determine the role of an individual components present in UCP and ECP in the improvement of metabolic conditions observed in the current study. https://www.food.actapol.net/volume17/issue1/10_1_2018.pdf cranberry pomace extrusion high-fat diet metabolic parameters rats