eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-09-30 17 3 199 209 article Teresa Banaszkiewicz 1 Agnieszka BiaĹ‚ek 2 Andrzej Tokarz 2 Karol Kaszperuk 3 Faculty of Natural Science, University of Natural Sciences and Humanities in Siedlce, Poland Department of Bromatology, Warsaw Medical University, Poland Department of Animal Nutrition and Feed Management, University of Natural Sciences and Humanities in Siedlce, Poland Background. The purpose of the study was to evaluate the post-slaughter value and quality of broiler chicken meat, and the possibility of enriching it with health-promoting fatty acids. Material and methods. The experiment was carried out on 108 sexed broiler chickens (Ross 308). For the first 21 days of their lives, the chickens received the same diet, and after 21 days the chickens were divided into 3 groups of 36 birds (six replicate pens with 6 birds per pen comprised one experimental group), and fed the experimental diets until the 42nd day. The experimental diets were wheat-corn-soybean diets with soybean oil (5% control), grape seed oil or pomegranate seed oil. The grape seed oil and pomegranate seed oil replaced 2% of the soybean oil in the control diet. On day 42, the broilers were slaughtered and post-slaughter tests were performed. Samples of breast and thigh muscle were collected for basic chemical composition, physical characteristics, fatty acid profile, malondialdehyde content and sensory evaluation. Results. The source of the oils did not significantly alter the slaughter yield, basic nutrients and physical characteristics of the breast and thigh muscles, but pomegranate seed oil significantly improved the palat- ability of thigh muscles. Grape seed oil and pomegranate seed oil influenced the fatty acid profile of the meat. The grape seed oil significantly decreased saturated fatty acids (palmitic) in muscles. The inclusion of pome- granate seed oil resulted in the deposition of a small amount of punicic acid, while significantly increasing rumenic acid. The inclusion of 2% grape seed oil in the broilers’ diet significantly increased the sum of the n-6 fatty acids and the ratio of n-6 to n-3 relative to the control group. Punicic acid – contained in the pomegran- ate seed oil – was effectively converted to rumenic acid, indicating the possibility of enriching the meat with these acids and increasing the health-promoting properties of broiler’ meat. Conclusion. Grape and pomegranate seed oil are potentially promising additives which could improve the fatty acid profile of poultry meat. The inclusion of grape and pomegranate seed oils into the feed is one way to improve the quality of broiler chicken meat and the derived “functional food”. It could also be a way to give people better quality food without changing their eating habits. https://www.food.actapol.net/volume17/issue3/1_3_2018.pdf broiler chickens pomegranate seed oil grape seed oil post-slaughter results meat quality eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-09-30 17 3 211 217 article Javad Mottaghipisheh 1 Mehdi Ayanmanesh 2 Ramin Babadayei-Samani 2 Alireza Javid 2 Mina Sanaeifard 3 Sara Vitalini 4 Marcello Iriti 4 Department of Pharmacognosy, University of Szeged, Hungary Department of Horticultural Science, Islamic Azad University, Tehran, Iran Department of Horticultural Science, Islamic Azad University, Iran Department of Agricultural and Environmental Sciences, Milan State University, Italy Background. Pomegranates are healthy fruits rich in bioactive phytochemicals and widely consumed in  the human diet. This study was designed to assess their physico-chemical properties and total polyphenolic compounds, along with antioxidant and ascorbic acid concentrations of the skin and juice of seven unstudied pomegranate cultivars grown in Iran. Materials and methods. Ten fruits of each of seven selected cultivars were picked. Methanolic extracts from the fruit skins as well as juices were subjected to an evaluation of their physico-chemical properties and phenolic content. Results. From the pomegranate cultivars studied, the highest juice concentration was measured in ‘Zagh- -e-Zabol’ (72.9 ±2.55%). The highest total soluble solids (18.79 ±1.06 oBrix) of juice, as well as the highest ascorbic acid (16.54 ±2.09 mg/100 g) and total anthocyanin content of skin [11.20 ±2.4 mg CyE (cyanidin- -3-glucoside equivalent)/L] were measured in ‘Bajestan’. Total flavonoids were more concentrated in the skin of ‘Siah-e-Zabol’ [930 ±16 mg QuE (quercetin equivalent)/L]. In the juice of ‘Rabab-e-Pust Ghermez’ and ‘Malas-e-Saveh’ the highest concentrations of phenolic compounds were recorded [1082 ±12.8 mg GaE (gal- lic acid equivalent)/L] and tannins [6.55 ±0.5 mg TaE (tannic acid equivalent)/L], respectively. Conclusion. Significant differences were assessed between the skin and juice of the cultivars in terms of their physico-chemical properties and polyphenolic contents. The results showed higher levels of total tannins, phenolics and antioxidant activity in juice of pomegranate, whereas the skins possessed higher total flavo- noid, anthocyanin and ascorbic acid content. Further phytochemical analysis are therefore needed to identify the most representative phenylpropanoids by LC-MS (liquid chromatography coupled to mass spectrometry) and to develop novel and promising dietary supplements. https://www.food.actapol.net/volume17/issue3/2_3_2018.pdf Punica granatum L. functional foods nutraceuticals bioactive phytochemicals antioxidant ac- tivity ethnobotany eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-09-30 17 3 219 226 article Mohammad Nikkhahi 1 Effat Souri 1 Parisa Sarkhail 2 Maryam Baeeri 2 Negar Mohammadhosseini 2 Department of Medicinal Chemistry, Faculty of Pharmacy, Tehran University of Medical Sciences (TUMS) Tehran, Iran Pharmaceutical Sciences Research Center (PSRC), The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences (TUMS), Iran Background. A. ursinum is found to contain high levels of some beneficial phenolic and poly phenolic compounds were found to be effective in scavenging DPPH radicals and tyroinase inhibition. The aim of this study was to evaluate the anti-tyrosinase and antioxidant activity of three different extracts from the ultrasound-assisted method and their metal complexes from A. ursinum to discover new candidates for food additives, cosmetic and pharmaceutical products. Material and methods. Water, 70% ethanol and absolute ethanol extract of Allium ursinum and their man- ganese and zinc-complexes were characterized by FT-IR and UV-Vis spectra and their antioxidant and anti- tyrosinase activity determined using DPPH radical scavenging and mushroom tyrosinase assay. Results. The antioxidant activity of the water extract was superior to other samples, while the 70% ethanol extract exhibited the highest anti-tyrosinase activity. Metal complex formation of the extracts led to a signifi- cantly lower antioxidant effect. The tyrosinase inhibition strongly related to the metal ion and extraction sol- vent. All the zinc complexes had lower anti-tyrosinase activity than their extracts, while the manganese com- plex of the water and absolute ethanol extracts exhibited higher anti-tyrosinase activity than related extracts. Conclusion. This study shows that Mn complex of A. ursinum extracts, based on the solvent extraction, could increase tyrosinase inhibition activity and could be a good candidate for intended cosmetic applications and food additives. https://www.food.actapol.net/volume17/issue3/3_3_2018.pdf Allium ursinum antioxidant anti-tyrosinase metal complex phenolic compounds eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-09-30 17 3 227 233 article Paulina Pauter 1 Maria RóşaĹ„ska 1 Paulina Wiza 1 Sandra Dworczak 1 Natalia Grobelna 1 Paulina Sarbak 1 PrzemysĹ‚aw Ł. Kowalczewski 1 Institute of Food Technology of Plant Origin, PoznaĹ„ University of Life Sciences, Poland Background. Cricket powder (CP) is a cheap and valuable source of protein, unsaturated fatty acids and dietary fiber, as well as vitamins and minerals such as iron and calcium, which makes it useful for the enrich- ment of bakery products. Material and methods. The ash, fat, moisture and protein contents of enriched muffins were analyzed ac- cording to PN-EN ISO and AACC methods. The proximate carbohydrate content was estimated by subtract- ing the total fat, protein, ash and moisture content from 100% of food composition. The color of the muffins was measured in the CIE L*a*b* scale using a Chroma Meter CR-410. A TA.XTplus texture analyzer was used to perform texture profile analysis. Results. The protein content in muffins enriched with increased CP in samples with 5% and 10% CP addition, and the carbohydrate content reduced as the percentage of CP increased. Results of texture analysis indicated that the use of CP as an additive caused a significant decrease in the hardness, springiness, chewiness and re- silience of the obtained muffins. There were no changes in cohesiveness. With increasing amounts of CP, the value of lightness (L*) decreased, while the green/red (a*) and blue/yellow (b*) color balances were shifted towards green and blue respectively. The results of consumer acceptance tests showed that control muffins and muffins with 2% CP did not significantly differ from each other. Conclusion. Taking into account the slight changes in color and textural properties, cricket powder can be used for the enrichment of muffins with protein without reducing the sensory attractiveness of the product obtained. https://www.food.actapol.net/volume17/issue3/4_3_2018.pdf muffins cricket powder protein enrichment texture consumer acceptance eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-09-30 17 3 235 245 article Marwa M. El-Said 1 Tamer M. El-Messery 1 Hala M. F. El-Din 1 Dairy Department, Food Industries and Nutrition Division, National Research Centre, Egypt Background. Doum fruit extract has many dietary benefits, but, due to the potential interaction between its phenolic compounds and milk proteins, its antioxidant activity is reduced in dairy formulations. To overcome this problem, encapsulation in liposomes has been used to improve the bioavailability of the phenolic com- pounds by protecting them from oxygen and acids, creating the conditions for better delivery and controlling their release into the body. Material and methods. A liposome was used to encapsulate doum extract powder (DEP), and the encapsu- lated DEP was used to fortify yoghurt. The physicochemical properties of the yoghurt produced, including pH, acidity, water holding capacity and texture, were investigated in fresh yoghurt and after 21 days of stor- age at 4°C. Results. Adding 5% DEP liposome to yoghurt gave a product with characteristics similar to the control sam- ple but with higher antioxidant activity. Conclusion. Doum extract powder has been successfully encapsulated in liposomes. The high encapsulation efficiency, particle size, and TEM examination indicate successful encapsulation of up to 1% DEP. The addi- tion of 5% DEP liposomes into yoghurt had some effects on the development of acidity, textural parameters, and water holding capacity of the yoghurt, compared to a control. The addition of higher percentages of DEP liposomes significantly affected the functional properties of yoghurt. It is recommended that 5% DEP liposomes can be added to yoghurt in order to increase its antioxidant activity. https://www.food.actapol.net/volume17/issue3/5_3_2018.pdf doum encapsulate phenolic compounds liposome yoghurt eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-09-30 17 3 247 255 article Katarzyna Szajnar 1 Agata Znamirowska 1 Dorota Kalicka 1 Piotr KuĹşniar 2 Dorota Najgebauer-Lejko 3 Department of Dairy Technology, University of RzeszĂłw, Poland Department of Food and Agriculture Production Engineering, University of RzeszĂłw, Poland Department of Animal Product Technology, University of Agriculture in Krakow, Poland Background. Magnesium is a micronutrient which plays an important role in a wide range of fundamental cellular reactions. Deficiency of magnesium leads to serious biochemical and symptomatic changes. The present study was carried out to establish the influence of magnesium lactate fortification on the physico- chemical, microbiological and rheological properties of fat-free yogurt manufactured using different starters. Material and methods. In this study, yogurts were produced from fat-free milk, standardized with skimmed milk powder to 6% protein content, and then divided into two parts. One part was left without supplementa- tion as a control and in the second part, magnesium L-lactate hydrate was added in the amount of 317.30 mg 100 g–1, which was equal to 35 mg of Mg2+ 100 g–1 of milk. Both mixtures were blended, pasteurized at 85°C for 30 minutes, cooled to 45°C and then divided into three parts, inoculated with: (1) YC-X11 yogurt cul- ture, (2) YF-L811 yogurt culture and (3) VITAL yogurt culture supplemented with probiotics (Lactobacillus acidophilus, Bifidobacterium lactis) respectively. Fermentation was performed at 43°C and the final yogurts were cooled to 5°C. After 24 hours of cold storage, the pH values, titratable acidity, syneresis, color, texture profile, viscosity, sensory analysis and microbiology of the yogurts were analyzed. Results. The results showed that addition of magnesium lactate significantly reduced syneresis and increased the hardness of fat-free yogurts. There was no impact on the viability of starter bacteria in the yogurts after 24 hours of refrigerated storage. Conclusions. Magnesium lactate showed good potential for the fortification of dairy foods, according to physicochemical data. Further research is needed regarding the influence of storage time and to establish whether the observed effects are largely due to the magnesium cation or lactate anion. https://www.food.actapol.net/volume17/issue3/6_3_2018.pdf minerals magnesium yogurt quality starter culture eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-09-30 17 3 257 266 article Guowei Shu 1 Sha Mei 1 Qian Zhang 1 Ni Xin 2 He Chen 1 School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi'an, China Department of Research and Development, Xi'an Baiyue Goat Milk Corp., China Background. Antioxidant peptides can scavenge excessive free radicals produced by the metabolism, main- tain a free radical balance and prevent aging and disease. Therefore, finding natural resources with strong antioxidant activity has become a new focus for research. Material and methods. Single-factor experiments were used to investigate the effects of various factors (hydrolysis temperature, pH, substrate concentration, enzyme to substrate ratio (E/S), ratio of compound protease (EAlcalase/Epapain) and time on the preparation of antioxidant peptides by compound protease (Alcalase and papain) hydrolysis of goat’s milk casein. Then, a Plackett-Burman design was used to determine the sig- nificant factors for the preparation of antioxidant peptides by hydrolysis of goat’s milk casein with compound protease. Results. The results of the single-factor experiments indicated that the highest anti-oxidative activity of pep- tides would be obtained at a hydrolysis temperature of 55°C, a pH of 7.5, a substrate concentration of 3.0%, an E/S of 4.0%, a ratio of compound protease of 1/3 and a hydrolysis time of 180 min. Conclusion. The main factors affecting the activity of anti-oxidative peptides hydrolyzed from goat’s milk casein with compound protease were determined by Plackett-Burman design and the results showed that temperature, E/S ratio and the ratio of compound protease had significant influences on the production of antioxidant peptides. This could provide a basis and reference for further optimization. https://www.food.actapol.net/volume17/issue3/7_3_2018.pdf antioxidant peptides goat?s milk casein Plackett-Burman design compound protease eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-09-30 17 3 267 276 article Kawther El-Shafei 1 Fouad Mahmoud Fouad Elshaghabee 2 Hoda Samir El-Sayed 1 Jihan Mohamed Kassem 1 Dairy Science Department, National Research Centre, Giza, Egypt Dairy Science Department, Faculty of Agriculture, Cairo University, Egypt Background. Our study was conducted in two stages; the first stage was to examine the fructose fermentation profile by Lactobacillus (Lb.) casei FEGY9973. The second stage was to investigate the viability properties of Lb. casei either during cold storage of labneh or under simulated gastrointestinal tract (GIT) conditions. Material and methods. Labneh as a carrier medium was classified into four treatments; the first one con- tained 2% free cells of Lb. casei as a control. The second, third and fourth treatments used 2% of encapsulated cells of Lb. casei with different capsule materials, including alginate-milk, sodium alginate and κ-carrageenan served as T1, T2 and T3 respectively. The physiochemical, microbiological and sensory properties of labneh during 15 days of cold storage were shown. Moreover, the viability of free and encapsulated Lb. casei sub- jected to some manufacturing and simulated GIT conditions was tested. Results. It was revealed that lactate was the major metabolite in the medium for colonic fermentation, where- as no amounts of ethanol could be detected. Moreover, labneh samples including free cells of Lb. casei had lower pH values than treatments containing microcapsules of Lb. casei. The levels of moisture, acetaldehyde and diacetyle in treatments with different encapsulated materials were increased during the cold storage period. Accordingly, labneh samples with encapsulated Lb. casei had higher sensory scores than the control. In addition, labneh samples with Lb. casei in milk-alginate microcapsules showed a high viability during cold storage and under simulated GIT conditions. A significant decrease in the viability of free or encapsulated Lb. casei was observed at 15 days of cold storage. Conclusion. Encapsulated Lb. casei by alginate-milk was more resistant during the cold storage period and under simulated gastric conditions than the other two treatments. https://www.food.actapol.net/volume17/issue3/8_3_2018.pdf : novel lactobacilli strains alginate-milk microcapsules labneh simulated gastric conditions functional dairy foods eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-09-30 17 3 277 288 article Aoxue Lu 1 Mengen Yu 1 Meng Shen 1 Zhiyu Fang 1 Yaoyao Xu 1 Shuang Wang 1 Yongjun Zhang 1 Weimin Wang 1 College of Life Sciences, China Jiliang University, Xueyuan Street, Xiasha, Hangzhou, Zhejiang, China Background. Auricularia auricular polysaccharides (AAPs) derived from the dried fruit body of A. auricular are valuable compounds with many bioactivities. This research aimed to investigate the antioxidant and anti- diabetic activities of these polysaccharides and their artificial gastrointestinal fluid hydrolysates (AAPHs). Material and methods. Artificially simulated gastrointestinal fluid was used to obtain polysaccharide-de- rived fragments, and a rat model of type 2 diabetes mellitus (T2DM) using a high-fat diet and low-dose streptozotocin (STZ) was established to assess their antioxidant and anti-diabetic effects. Results. It was found that AAPs and AAPHs were both heteropolysaccharides and were comprised of arab- inose, xylose, mannose, 2-deoxy-glucose, glucose and glucosamine, but at different mole ratios. AAPHs was purified by Sephadex G-100 chromatography to produce three fractions, namely, AAPHs1, AAPHs2, and AAPHs3. The molecular weights of these three fractions were 320, 169, and 62 kDa respectively. Both AAPs and AAPHs exhibited the evident ability to enhance the activities of antioxidant enzymes and the level of GSH, while increasing the content of liver glycogen and plasma C-peptide compared with the diabetic model group (p < 0.05). Furthermore, AAPHs could cause a marked improvement in glucose-stimulated GLP-1 secretion from 0 min to 30 min (p < 0.05). Conclusions. The possible mechanism was that AAPHs could partly restore the STZ-induced impairment of GLP-1 secretion, and inhibit the oxidative stress pathway, and thereby alleviate the progression of diabetes. This data demonstrated that the molecular mole ratio and molecular weight had a definite effect on antioxi- dant and anti-diabetic activities. https://www.food.actapol.net/volume17/issue3/9_3_2018.pdf Auricularia auricular polysaccharide simulated hydrolysates antioxidant effect anti-diabetic activity T2DM rats eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-09-30 17 3 289 297 article Amani M. D. El-Mesallamy 1 Seham A. Mahmoud 1 Khalid M. Elazab 2 Sahar A. M. Hussein 3 Abdelaziz M. Hussein 4 Chemistry Department, Zagazig University, Zagazig, Egypt Biology Department, Jazan University, Jazan, Saudi Arabia Department of Phytochemistry and Plant Systematics, National Research Center, Dokki, Egypt Medical Physiology Department, Faculty of Medicine, Mansoura University, Mansoura, Egypt Objectives. Stevia rebaudiana Bertoni leaves are well-known for their sweetness and have been used        as a non-caloric sweetener in several countries. It has numerous therapeutic properties which have been proven safe and effective over hundreds of years. In the present study, we aimed to evaluate the possible antioxidant effects of stevia extracts and their role in regulating AMPK in type-1 diabetic rats. Methods. Fifty male Sprague Dawely rats were divided into: (1) normal control (NC) group; normal rats receiving 0.5 ml normal saline, (2) DM group; diabetic rats receiving 0.5 ml normal saline, (3) DM + MSE group; DM rats receiving 200 mg/kg of methanolic extract of stevia, (4) DM + S group; DM rats receiving 2 mg/kg of pure stevioside, and (5) DM + CGA group; DM rats receiving 10 mg/kg of pure chlorogenic acid. Four weeks after treatment, AMPK activity, GLUT4 mRNA and oxidative stress markers were measured  in frozen muscles. Also, fasting blood glucose in serum, insulin and HbA1c were measured at the end of experiment. Results. DM caused a significant increase in serum fasting glucose, HbA1c and muscle MDA with significant reduction in serum insulin, muscle SOD, catalase, GPx, AMPK activity and GLUT4 expression (p < 0.05). Treatment with stevia extract, pure stevioside and chlorogenic acid caused significant improvements in the studied parameters (p < 0.05). Conclusions. We concluded that stevia extracts and derivatives may improve metabolic dysfunction in skel- etal muscles via upregulation of AMPK and GLUT4 and suppression of oxidative stress. https://www.food.actapol.net/volume17/issue3/10_3_2018.pdf type-1 diabetes stevia leaf extracts AMPK antioxidant