eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-06-30 17 2 107 116 article BĹ‚aĹźej BĹ‚aszak 1 GraĹźyna Gozdecka 1 Alexander Shyichuk 1 Faculty of Chemical Technology and Engineering, UTP University of Science and Technology, Bydgoszcz, Poland Carrageenan is a well-known gelling agent used in the food industry. The present review of patent and scien- tific literature shows that carrageenan is a useful additive in the cheese production process. The gel-strength- ening properties of carrageenan are as a result of the fairly strong bonds it forms with casein macromolecules. However, carrageenan-casein interaction is dependent on pH. Different carrageenan types have different charge levels (the most charged is the helix form of lambda-carrageenan), which affects the carrageenan- casein aggregates. The correct concentration of carrageenan and temperature treatment can improve cheese yield and whey protein recovery, which is desirable for cheese producers. Even small amounts of this hydro- colloid can increase cheese firmness and maintain cheese structure after cheese curd heating. Carrageenan improves cheese structure and other properties, such as ease of grating or slicing, which are very important for customers. Some modifications to cheese composition can destroy the natural cheese structure, but the addition of carrageenan can be useful for creating modified cheese-like products with desirable attributes. Carrageenan can be a good replacement for emulsifying salts, to stabilize cheese fat without disturbing the Ca:P ratio. The replacement of emulsifying salts with carrageenan (as little as 1%) results in a homogenous cheese product. For that reason, carrageenan is a useful additive for maintaining the organoleptic and struc- tural values of fat-free cheese. Carrageenan can also stabilize the structure in cheese-like products and replace casein in cheese imitations. https://www.food.actapol.net/volume17/issue2/1_2_2018.pdf carrageenan cheese technology rheology texture functional properties whey protein eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-06-30 17 2 117 124 article Olga Grygorieva 1 Alicja Zofia Kucharska 2 Narcyz PiĂłrecki 3 4 Svitlana Klymenko 1 Olena Vergun 1 JĂĄn Brindza 5 M. M. Gryshko National Botanical Gardens of Ukraine, National Academy of Sciences, Kyiv, Ukraine Department of Fruit, Vegetable and Plant Nutraceutical Technology, WrocĹ‚aw University of Environmental and Life Sciences, Poland Arboretum and Institute of Physiography in Bolestraszyce, PrzemyĹ›l, Poland Department of Tourism and Recreation, University of RzeszĂłw, Poland Institute of Biological Conservation and Biosafety, Slovak University of Agriculutre in Nitra, Slovakia Background. American persimmons (Diospyros virginiana L.) are known as a widespread cultivar which were traditionally used by Native Americans as a food source, and since ancient times have been used in folk medicine. The objective of this study was to evaluate the antioxidant activity and phenolic content of Diospyros virginiana genotypes. Material and methods. The content of the total antioxidant activity and phenolic compounds from the fruits of the American persimmon (Diospyros virginiana L.) of six genotypes were compared. Antioxidant activity (AOA) was measured using three different photometric methods – DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) and FRAP (ferric-reducing antioxidant power). Total phenolic content (TPC) was evaluated using Folin-Ciocalteu reagent assay. Results. The results for AOA (μMol Trolox/g) determined by the DPPH method varied from 51.68 (DV-05) to 100.87 (DV-03), those obtained by the ABTS method varied from 65.40 (DV-05) to 142.26 (DV-03), and those obtained by the FRAP method varied from 45.06 (DV-05) to 109.30 (DV-03). The results for TPC varied from 590.75 ±27.98 mg/100 g (DV-05) to 1325.12 ±77.30 mg/100 g (DV-03). The highest results for AOA and TPC were achieved for the fruits of genotypes DV-03 and DV-05. A positive linear correlation was found between antioxidant activity and total phenolic content in the examined plant material. Conclusion. The results showed that all fruit extracts exhibited strong antioxidant activities, which generally correlated positively with the total phenolic content. This study demonstrates the potential of the fruits of Diospyros virginiana grown in Ukraine as a possible source of valuable polyphenol content, with high anti- oxidant activities and health-promoting properties. The high contents of phenolic compounds and significant linear correlation between the values of the concentration of phenolic compounds and antioxidant activity indicated that these compounds contributed to the strong antioxidant activity. https://www.food.actapol.net/volume17/issue2/2_2_2018.pdf American persimmon fruit antioxidant activity phenolic compounds eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-06-30 17 2 125 132 article Xiaoyu Shi 1 Chen He 1 Jiangpeng Meng 2 Ni Xin 2 Zhe Ji 1 School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi?an, China Xi?an Baiyue Goat?s Milk Corp. Xi?an, China Background. The intake of angiotensin converting enzyme (ACE, EC 3.4.15.1) inhibitory peptides from food has become a promising method for treating hypertension. Lactic acid producing bacteria are widely used to produce ACE inhibitors during fermentation. Material and methods. Several factors which promote the production of ACE inhibitory peptides in Lacto- bacillus bulgaricus LB6 (inoculum size, incubation temperature, goat’s milk powder, sterilization time, whey powder, casein hydrolyses and calcium lactate) and media (casein peptone, soybean peptone, glucose, casein, ascorbic acid, Ca(H2PO4)2 and lactose) were investigated to optimize and increase ACE inhibitory activity during the fermentation of goat’s milk by using a Plackett-Burman design, in accordance with previous tests. Results. The results indicated that incubation temperature, whey powder, calcium lactate, soybean peptone,glucose and casein had significant effects on both ACE inhibition rate and viable counts. In addition, the effects of incubation temperature, whey powder, calcium lactate and glucose were found to increase ACE inhibition rate, while soybean peptone and casein caused it to decrease. Conclusion. This investigation of conditions which promote the production of ACE inhibitory peptides and media for LB6 was performed using a Plackett-Burman design. The results indicated that incubation tem- perature, whey powder, calcium lactate, soybean peptone, glucose and casein had a significant impact on the ACE inhibition rate and viable counts of LB6, which provide the basis and reference for further optimization. https://www.food.actapol.net/volume17/issue2/3_2_2018.pdf Lactobacillus bulgaricus ACE inhibitory peptides goat?s milk powder Plackett-Burman design eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-06-30 17 2 133 140 article Krzysztof MĹ‚ynek 1 Adam Oler 2 Karolina ZieliĹ„ska 1 Jolanta Tkaczuk 1 WiesĹ‚awa Zawadzka 1 Department of Cattle, Sheep Breeding and Milk Evaluation, Siedlce University of Natural Sciences and Humanities, Siedlce, Poland Department of Cattle Breeding, UTP University of Science and Technology, Bydgoszcz, Poland Background. The growing interest in ripening cheeses in Poland has increased milk production, which enhances the need to improve its quality. One method is to increase the fat and casein content of milk.       In effect, the proportions of these ingredients affect production efficiency and quality of cheese. Most milk components, and the maturity of the cheese, are associated with two qualities which are very important for consumers, hardness and fusibility. Therefore, the complex proteolysis and lipolysis processes occurring in ripening cheeses are an important evaluation component. For this reason, there is a constant need to deepen the knowledge of the relationships between the components of bulk milk and those retained in curds, and the processes that shape the quality of ripening cheese, which is important for consumers. The aim of the study was to analyze the transformations of proteins and fat which occur during the ripening of Gouda cheese. Research hypotheses assumed that higher proportions of fat in milk and curd were associated with melting properties and that the casein content in milk and protein content in curds affected the brittleness and greater nitrogen recovery in cheese. Materials and methods. The research materials consisted of 15 cheese batches, produced from October to December. Cheese samples were collected at several ripening stages (RS): day 1th, 14th, 30th and 60th. Bulk milk was subjected to standard procedures applied during Gouda cheese production. Fat was extracted from the cheese, the content of which was estimated on the basis of fat values. The intensity of proteolysis was de- termined by the content of soluble nitrogen and nitrogen recovery. The data was statistically compiled using the ANOVA mixed model. The influence of the ripening stage, differences between means and the correlation coefficient values were estimated at P ≤ 0.05. Results. The results confirmed that ripening stage has a strong influence on the increase in dry matter con- tent and nitrogen solubility and the decrease in fat content in cheese. Assessment of proteolytic changes (the proportion of soluble nitrogen, NS) indicates an increased dynamic of changes from day 30th of ripening. This index was correlated with casein and dry matter content. However, the amount of nitrogen recovered in cheese (NR) was most strongly correlated with protein content in the product and casein content in bulk milk. The ripening time was related to the melting properties and hardness of the cheese, as evidenced by the values of the correlation coefficient (0.394 and 0.489). Both characteristics were also related to the fat content in milk and in cheese (–0.286 to –0.427). Moreover, hardness was correlated with the proportion of protein, dry matter and casein in milk (0.326–0.762). The influence of RS on the increase in the acid and saponification values of fat contained in the cheese was usually observed from the 30th day of ripening (0.512 and 0.535). These changes were accompanied by a decrease in fat content (r = –0.247 and –0.364). Conclusions. The recorded range of changes do not affect the nutritional values of cheese, as free fatty acid content increased only slightly with ripening time. The observed tendencies towards slower proteolysis and lipolysis reactions can be partly explained by the increasing content of dry matter (lower water availability). It was shown that the proportion of fat in milk and cheese and its protein content significantly affected the hardness and melting properties of cheese. Importantly, the proportion of casein in milk was positively as- sociated with nitrogen recovery in the ripening product. It can be assumed that the activities increasing the proportion of casein in milk are an important method of improving the technological suitability and sensory quality of cheese. https://www.food.actapol.net/volume17/issue2/4_2_2018.pdf ripening-cheese correlation physico-chemical properties casein fat values eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-06-30 17 2 141 148 article Pooria Sabooni 1 Rezvan Pourahmad 1 Hamid Reza Mahdavi Adeli 2 Department of Food Science and Technology, College of Agriculture, Varamin-Pishva Branch, Islamic Azad University Varamin, Iran Animal Science Research Institute, Karaj, Iran Background. Using kefir as a probiotic food carrier has many benefits. At the same time, it is considered an appropriate product for the dairy industry. The aim of this study was to evaluate the effect of xanthan gum and transglutaminase enzyme on the viability of probiotics and the organoleptic qualities and physicochemical characteristics of kefir. Material and methods. Three levels of transglutaminase enzyme (50, 100 and 150 ppm), and xanthan gum (0.05%, 0.1% and 0.2%) were used. Sensory and physicochemical properties and viability of probiotic bac- teria were measured over 2 weeks of storage at 4°C. Results. By increasing the amounts of xanthan gum and transglutaminase, the viscosity of the samples was increased and syneresis was reduced significantly (P < 0.05). The kefir sample containing 150 ppm enzyme and 0.2% gum had the highest number of probiotic bacteria. Moreover, the highest organoleptic scores were found for this sample. Conclusion. It can be concluded that adding 150 ppm transglutaminase and 0.2% xanthan improved the vi- ability of probiotics and the physical and organoleptic characteristics of kefir. https://www.food.actapol.net/volume17/issue2/5_2_2018.pdf kefir probiotic transglutaminase xanthan eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-06-30 17 2 149 157 article Piotr KoĹ‚odziejczyk 1 Agnieszka Makowska 1 Barbara Pospieszna 2 Jan Michniewicz 1 Hanna Paschke 1 Institute of Food Technology of Plant Origin, PoznaĹ„ University of Life Sciences, Poland Department of Tourism and Recreation, Adam Mickiewicz University in PoznaĹ„, Poland Background. Many studies have demonstrated the potential health benefits of consuming more high-fibre cereal-based food products. Therefore, there is a need to discover new ways to improve the overall nutritional balance of refined cereal products and focus on increasing their dietary fibre content, at the expense of readily digestible carbohydrates. Material and methods. Lab-scale milling and sieving of whole rye grain was used to obtain two fractions rich in dietary fibre. The fractions were analysed and compared, in terms of microstructure, chemical com- position and nutritional quality. Results. The two fractions significantly obtained differed in their particle size and contents of minerals, available saccharides, and nutritional fractions of starch and dietary fibre and its major components. The total dietary fibre concentrations in the coarse and fine fractions were 50.0 and 36.0 g/100 g, respectively, i.e. three and 2.2 times higher than that of wholegrain rye flour. Both fractions also differed in their relative proportions of major fibre components. In the fine fraction, the levels of soluble fibre, as well as soluble arabinoxylans and fructans, were significantly higher than those in the coarse fraction. Conclusions. It was shown that the application of a simple dry-fractionation method to wholemeal rye flour allows the preparation of two rye products which can serve as concentrated sources of dietary fibre low in available saccharides. https://www.food.actapol.net/volume17/issue2/6_2_2018.pdf rye grain dry fractionation high-fibre milling fraction dietary fibre components proximate com- position nutritional quality eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-06-30 17 2 159 168 article AndrĂĄs J. TĂłth 1 2 Katalin SzakmĂĄr 3 Anna Dunay 2 Csaba B. IllĂŠs 2 AndrĂĄs BittsĂĄnszky 1 InDeRe Institute for Food System Research and Innovation Nonprofit Ltd., Budapest, Hungary Department of Business Economics and Management, Szent IstvĂĄn University, Hungary Department of Food Hygiene, University of Veterinary Medicine, Budapest, Hungary Background. According to European trends, more children eat at school canteens than ever before, therefore food safety and quality have become increasingly significant in recent years. Nevertheless, there are large differences in food safety levels in different school canteens. We hypothesize that the microbial status of the served meal represents on the general hygiene of the kitchen. Our research examines whether mesophilic aerobic bacteria measured in served food are connected with the level of hygiene in the catering unit, and whether this indicator can be used as a criterion for assessing school kitchens. Material and methods. Meal samples were collected from six school kitchens, and mesophilic aerobic bacterial count was measured. Samples were collected on five different days, so each kitchen was monitored five times. Two meals per visit were collected: a soup and a main course. Results. Out of the 60 samples, 26 were good (CFU/g < 103), 24 were acceptable (CFU/g: 103–105), and in 10 samples, the microbial count was found to be above the limit (CFU/g > 105). Statistical calculations revealed that microbial contamination of served meals was influenced neither by the supplier nor by the type of meal (soup or main course). However, the level of hygiene in the serving kitchen significantly affects the microbial status of meals. Conclusion. Based on the results, a qualification system can be developed using the mesophilic aerobic bacterial count measurable in the served meal to assess hygiene. By regular determination of mesophilic aerobic bacterial count and the presence of Enterobacteriaceae, the food safety of a catering unit can be quantitatively evaluated. https://www.food.actapol.net/volume17/issue2/7_2_2018.pdf microbiological quality school food microbial food safety quality assurance rapid microbiol- ogy contract catering eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-06-30 17 2 169 176 article Marzena ZajÄ…c 1 RafaĹ‚ ĹšwiÄ…tek 1 Department of Animal Product Technology, University of Agriculture in Krakow, Poland Background. Liver pâtés are popular all over the world, but they usually contain high amounts of animal fats. It may be beneficial to improve their dietetic value by decreasing the saturated fatty acid content, while maintaining their sensory quality. One way to do this is to add ingredients which are rich in polyunsaturated fatty acids, such as hemp seed or linseed. Hemp seeds are valuable because of their fat and protein content and linseed is known for its high α-linolenic fatty acid (ALA) content. Both are good sources of fiber. Material and methods. Three pork liver pâtés were produced: one with hemp seed, one with both hemp seed and linseed and one with neither. The products were tested by 50 consumers, a proximate analysis was conducted and the fatty acid profile, texture and color of the pâtés were analyzed. Results. The addition of hemp and linseed increased the fat content. The fatty acid profile improved signifi- cantly. There were more polyunsaturated fatty acids and the n-6 to n-3 ratio was reduced in both products containing oil seeds compared to the control sample, which is important from the health point of view. The color parameters were not changed. The hardness, chewiness and adhesiveness increased in products contain- ing oil seeds. Those products received higher scores in sensory analysis. Conclusions. The quality of the pâtés with added oil seed is comparable to or better than the traditional ones. The products with both hemp and linseed can be treated as a good source of n-3 fatty acids. The amount of ALA is high enough to label the product as a source of n-3 fatty acids. https://www.food.actapol.net/volume17/issue2/8_2_2018.pdf hemp seed linseed liver pâté functional meat products eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-06-30 17 2 177 184 article Ludmila A. Zabodalova 1 Maria S. Belozerova 1 Tatiana N. Evstigneeva 1 Department of Applied Biotechnology, ITMO University, Saint Petersburg, Russia Background. In recent years, the number of elderly people has increased, and the diseases that arise in old age are associated, amongst other factors, with malnutrition. In the elderly, the need for primary nutrients and energy changes, so the development of food products intended for this particular group of people is becom- ing increasingly important. The purpose of this research is to work out the composition of and technology for producing low-fat curd products from raw milk and vegetable components. The developed products can be used for their gerodietetic properties, because nutritional and energy needs in the elderly were taken into account when designing the product. The curd product was manufactured from skimmed dried milk (SDM), soy isolate protein (SIP) and spelt grain. Material and methods. Optimal conditions for the recombination of SIP were determined. The influence of mass fraction of SIP on the properties of the clot and the end product was studied. The degree of dispersion of the grain component was determined, from the organoleptic evaluation of samples of the mixture, and the optimum method of addition was chosen. The method of adding cooked spelt into the clot after pressing was chosen. Harrington’s generalized desirability function was used for the calculation of the optimum mass frac- tion of the grain component in the end product. Results. The formulation and technology for a curd product based on dry ingredients were determined. The amino acid composition and content of essential components in the developed product were determined, and the biological and nutritional value were calculated. Conclusions. The use of dry ingredients for the production of a curd product makes it possible to manufac- ture the product in the absence of raw milk. The formulation of the product is designed taking into account the needs of the body in old age. The incorporation of spelt increases the biological value of the curd product to 81.5%. https://www.food.actapol.net/volume17/issue2/9_2_2018.pdf curd product skimmed dried milk soy protein spelt eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-06-30 17 2 185 192 article Katarzyna Skrypnik 1 PaweĹ‚ BogdaĹ„ski 2 Igor Łoniewski 3 Julita ReguĹ‚a 1 Joanna Suliburska 1 Institute of Human Nutrition and Dietetics, PoznaĹ„ University of Life Sciences, Poland Department of Education and Obesity Treatment and Metabolic Disorders, Poznan University of Medical Sciences, Poland Department of Biochemistry and Human Nutrition, Pomeranian Medical University, Szczecin, Poland Background. High gut microflora quality plays a crucial role in cardiovascular protection and undisturbed liver function. Currently, the most effective methods to ameliorate gut microbiota influence on the host’s cardiovascular health state are investigated. Next to low low-density lipoprotein (LDL) and low non-high-density lipoprotein (non-HDL) serum levels, triglycerides (TG) seem to be a new goal of cardioprotective treatment and prevention. Moreover, it has been documented that high serum alanine transaminase (ALT) is a reliable marker of cardiovascular risk. Probiotics are a well proven factor decreasing blood LDL and total cholesterol (TCH) concentrations. However, the effect of probiotics on serum TG and ALT levels remains underinvestigated. The aim of the study was to compare the effect of 6-week-long supplementation with     a multispecies probiotic mixture in two doses on body mass, liver function and lipid profile in the rat model. Material and methods. Thirty ‘Wistar’ rats were randomly divided into the control group – KK, a group receiving a probiotic in a daily dose of 2.5×109 CFU (PA) and a group receiving a probiotic in a daily dose of 1×1010 CFU (PB) for 6 weeks. After 6 weeks body mass, liver mass, serum concentrations of TCH, LDL, high-density lipoprotein (HDL), TG, ALT and aspartate transaminase (AST) were determined. Results. Neither at baseline nor at the end of the experiment were there any differences in the body mass  of rats between all three groups. At the completion of the study the liver mass of the rats was significantly lower in the PA and PB vs. KK group. In group PB a significantly lower serum concentration of TG and ALT compared to the KK group was registered at the end of the trial. Conclusion. Six-week-long supplementation with multispecies probiotic mixture exerts a favorable and dose-dependent effect on liver function and lipid profile in the rat model and may also have a favorable influ- ence on cardiovascular impairments. Thus, the inclusion of probiotics supplementation in cardiovascular risk management should be considered. https://www.food.actapol.net/volume17/issue2/10_2_2018.pdf gut microflora probiotics cardiovascular risk lipid profile liver function triglycerides