eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-12-30 17 4 305 312 article Hayam Mohamed Abbas 1 Jihan Mohamed Kassem 1 Sahar Hassan Salah Mohamed 1 Wafaa Mohamed Zaky 1 Dairy Science Department, National Research Centre, Egypt Background. Preparing and producing a healthy new dairy product that attracts consumers is an important issue. Assessing the effects of supplementation of milk with an essential oil to improve the quality of ultra- filtered soft buffalo cheese was the main target of this research. Materials and methods. UF soft buffalo cheese was traditionally prepared to achieve four treatments: control samples (C) had no additives and (T1, T2 and T3) were supplemented with extracted basil essential oil (E-BO) at concentrations of 0.025, 0.050 and 0.075% v/v respectively. The microbiological, chemical and sensory properties of the resultant samples were determined at intervals (fresh, 15, 30 and 60 days). Results. Results revealed that a high ratio of E-BO (0.075%) promoted the growth of starter culture followed by 0.050% and 0.025%. At the same time E-BO inhibited mold and yeast growth in all soft UF cheese sam- ples. The pH values decreased during the storage period as a result of starter activity. Adding E-BO improved the sensory properties of UF soft buffalo cheese samples compared with control. Conclusion. Fortification of UF soft buffalo cheese with extracted basil essential oil enhanced the growth of starter culture and inhibited mold and yeast growth. It also improved the sensory properties of the final product. https://www.food.actapol.net/volume17/issue4/1_4_2018.pdf buffalo milk UF-cheese Basil essential oil eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-12-30 17 4 313 319 article Ling Wan 1 Gang Chen 1 SuPing Jian 1 Xiao Jie Yin 1 HongLin Zhu 1 State Key Laboratory of Food Science and Technology, Nanchang University, China Background. Xanthine oxidase (XO) enzyme inhibitors are used to treat hyperuricemia. Certain natural substances have been reported to be strong inhibitors of xanthine oxidase. The purpose of this study was to evaluate the antioxidant activity and XO inhibition effect of ethanolic extract from mulberry leaves. Material and methods. The chemical composition of Mulberry leaf ethanolic extract (MLEE) was identi- fied by the LC-MS/MS method. Antioxidant activity was measured by three different assays (i.e. superoxide, hydrogen peroxide, and hydroxyl radicals assays). The inhibitory effect on XO and its inhibitory mechanism were investigated through the testing of inhibition kinetics and inhibition rate. Results. MLEE showed significant antioxidant activity in the superoxide, hydrogen peroxide, and hydroxyl radicals assays (IC50 of 0.33 ±0.006 mg/mL, 45 ±0.8 μg/mL, and 2.54 ±0.05 mg/mL for each assay respec- tively). The effects of XO inhibitory activity showed that MLEE was a reversible and competitive inhibitor with IC50 values of 1104.76 ±7.1 μg/mL. Eleven compounds, including six flavonoids and five phenolic acids, were identified. Conclusion. MLEE has been shown to exhibit antioxidant activity and XO inhibitory effect, which provides a new insight into the properties of mulberry leaves and their potential future applications as a natural anti- gout drug. https://www.food.actapol.net/volume17/issue4/2_4_2018.pdf mulberry leaves antioxidant xanthine oxidase LC-MS/MS eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-12-30 17 4 321 333 article Anna N. Agiriga 1 2 Siwela Muthulisi 1 School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal Pietermaritzburg, South Africa Department of Food Science and Technology, Federal University Oye-Ekiti Ekiti State, Nigeria Background. Monodora myristica (Gaertn.) Dunal is a useful but underutilised tropical tree of the Annona- ceae or custard apple family of flowering plants which is rich in proteins. The objective of this study was to evaluate the effect of thermal processing on the protein quality of Monodora myristica (Gaertn.) Dunal seeds. Materials and methods. Raw, boiled (10, 20, 30 min) and roasted (10, 20, 30 min) Monodora myristica seeds were defatted, and the effect of heat treatment on their crude protein, amino acid composition/concen- tration and protein quality parameters was investigated. Results. The results showed that crude protein was significantly reduced by heat treatment and ranged between 19.92–23.32%. Essential amino acids of the samples ranged from 26.34–34.06%. Glutamic acid (14.58 g/100 g), aspartic acid (9.18 g/100 g), leucine (7.76 g/100 g) and lysine (6.91 g/100 g) were the most predominant amino acids, while methionine + cysteine was the first limiting amino acid. There were some increases in some of the amino acids in the roasted samples. For instance, lysine was increased by 3.3% and arginine by 6.9%. The predicted protein efficiency ratio at all levels of processing was higher than 1.50, below which a protein is taken to be of poor quality. The calculated biological value ranged from 70.7% to 77.7%. Based on The Provisional Amino Acid (Egg) Scoring Pattern, the percentage adequacy of most essential amino acids in the samples was high. Conclusion. Despite the decrease in most amino acid contents by cooking, the plant food has the potential to provide high quality protein which can be exploited to enhance protein quality in human nutrition and performance in sports. https://www.food.actapol.net/volume17/issue4/3_4_2018.pdf Monodora myristica amino acid composition protein efficiency ratio amino acid score eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-12-30 17 4 335 346 article Beata Treszczynska 1 Aneta Siwek 1 Jaroslaw Kowalik 1 Adriana Lobacz 1 Justyna Zulewska 1 Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland Background. The Polish market for tvarog (curd cheese)-based products is growing continuously. The as- sortment of these goods include products with different textures, different additives and different flavours. In developing a successful food product one should ensure consumers are sufficiently involved during the development stages. Consumer-led food product development should be a standard procedure. The study aimed to develop a new variants of aerated tvarog spreads. Material and methods. The research was divided into the following steps: evaluation of consumer pref- erences (questionnaire); production of aerated tvarog cheeses (different flavor variants); physico-chemical evaluation of new products (composition, TPA test); evaluation of new products by consumers (questionnaire with a 5-point scale); sensory evaluation of new products by an expert panel (2 types of questionnaire). Results. Sweet tvarog spreads were characterized by a higher degree of aeration than cheeses with a savory flavor. The savory variants had a semi-liquid consistency after aeration. This could result from the addition of salt (6%) to flavor preparation. The products stabilized by gelatine showed a higher degree of aeration than the ones with starch. The savory cheeses showed lower hardness than sweet cheeses (P < 0.05). Both consum- ers and experts gave higher marks to the sweet variants of manufactured tvarog cheeses. Conclusion. The addition of salt to savory flavor preparation probably affected the texture of these products, which was semi-liquid. Texture plays a very important role in the development of new products and affects consumers’ preferences for the product. https://www.food.actapol.net/volume17/issue4/4_4_2018.pdf aerated tvarog spread consumer preferences tvarog eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-12-30 17 4 347 358 article Mounir Mohamad Tohamy 1 Mansour Abdo Ali 1 Hamdy Abdel-Gawwad Shaaban 2 Ashraf Gaber Mohamad 3 Ahmad Mohamad Hasanain 1 Faculty of Agriculture, Dairy Science Department, Al-Azhar University, Nasr city, Cairo, Egypt Chemistry of Flavour and Aroma Department, National Research Center, Dokki, Cairo, Egypt Dairy Science Department, National Research Center, Dokki, Cairo, Egypt Background. Chlorella vulgaris alga is one of the most important additives for enhancing the nutritional content of conventional foods, hence positively affecting human health. This alga is known as a rich source of protein, fatty acids, fiber, essential vitamins and minerals. Also, it contains antioxidants, omega 3, antivi- ral and anticancer properties. The aim of this research is increasing the nutritional and potential therapeutic value of processed cheese by using Chlorella vulgaris alga, taking advantage of its high nutritional and health value. Materials and methods. The ingredients in the processed cheese blends were mature cheddar cheese, Ras cheese, butter, skimmed milk powder, Emulsifying salts (K-2394, S9s & S4), Chlorella vulgaris (in freeze- dried and slurry forms). Chemical, rheological and sensory evaluation properties were evaluated in processed cheese analogue (PCA) treatments when fresh and after three months of cold storage at 5–7°C. PCA treat- ments were enriched with 2%, 4% and 6% dried Chlorella vulgaris powder in the cheese blends and 4% Chlorella vulgaris slurry. Results. The incorporation of alga into processed cheese led to an increase in their functional characteristics. The results of sensory evaluation of PCA samples demonstrated that 2% of alga addition was the best treat- ment, followed by 4%, but that the level of 6% was unacceptable to consumers. The studied alga enhanced the cheese analog with the high levels of selenium, zinc, iron, magnesium and potassium. Antioxidant activity in the cheese enhanced with Chlorella vulgaris was higher than the control sample. To improve some proper- ties of PCA, other emulsifying salts (S9S and S4) were tested and the alga was added in the form of slurry with value of 4% into the cheese blend. Both S9S and S4 emulsifying salts were good and the S4 was the best for oiling off and meltability. Also, when using the slurry of Chlorella vulgaris, the granular texture of the cheese analog completely disappeared. Conclusions. The results showed that the alga indeed increased nutrition values and health benefits to the processed cheese, making it a substantial functional food. Therefore, we recommend supporting the manu- facture of the processed cheese analogue with the addition of 2% Chlorella vulgaris alga in soft powder form and 4% Chlorella vulgaris alga in slurry form at the end of the processing. https://www.food.actapol.net/volume17/issue4/5_4_2018.pdf processed cheese algae Chlorella vulgaris antioxidant activity eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-12-30 17 4 359 365 article YounĂŠs Noutfia 1 Aouatif Benali 2 Chakib Alem 3 Younes Filali Zegzouti 3 Research and Development Unit, Regional Center for Agricultural Research - Errachidia, Morocco Food Technology and Quality Laboratory, Regional Center for Agricultural Research - Rabat, Rabat, Morocco Research Team in Biochemistry and Natural Substances, Errachidia, Morocco Background. In the mountain areas of south-east Morocco, farmers are engaged in the solar drying of figs using traditional processes. However, this practice leads to losses in quality. This study aims to improve this drying method by designing and studying the performance of a natural convection solar dryer and the quality of fresh and dried figs. Materials and methods. An indirect solar dryer was designed and its performance was studied. The TSS content, moisture, firmness and morphological parameters of fresh and dried figs were determinated. Results. The average difference (inside/outside) in the temperature of the dryer is +8.3°C. This will allow  a decrease in the mean drying duration from 10 days (traditional drying) to 4 days. This duration is signifi- cantly correlated with air humidity (R2 = 0.84) and temperature (R2 = 0.63). The relationship between the degree of dehydration (%) and time follows a polynomial model with a determination coefficient of 0.98. Fig-drying yield is 38.7% and dried figs have a high (TSS) content with 63.7% and a firmness of 6.03 kg/cm2. The water content was approximately 25.6%. Conclusion. The solar dryer with natural convection designed in this study can be an alternative to traditional drying practised by small farmers in the mountainous regions of Errachidia. https://www.food.actapol.net/volume17/issue4/6_4_2018.pdf solar dryer fresh dried figs quality mountain area Morocco eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-12-30 17 4 367 375 article Aleksander Siger 1 Marzena Gawrysiak-Witulska 2 Jolanta Wawrzyniak 2 Department of Food Biochemistry and Analysis, PoznaĹ„ University of Life Sciences, Poland Institute of Food Technology of Plant Origin, PoznaĹ„ University of Life Sciences, Poland Background. The quality of rapeseed oil depends to a considerable degree on raw material quality. Negli- gence in maintaining the appropriate conditions during long-term rapeseed storage (excessively high humid- ity and temperature) may contribute to a deterioration of seed quality, as a result of microbial growth and changes in native antioxidant contents. The aim of this study was to investigate the effect of inappropriate storage conditions on changes in sinapic acid derivative content, which is the main phenolic compound in rapeseeds. Material and methods. The material used for tests was canola cv. PR 46 W14. Seeds with a 13.5% moisture content were stored for 21 days in a thermo-hygrostat chamber, ensuring rapeseed storage under constant humidity and temperature conditions. In this study, the level of mould fungi was analysed using the plate method, while those of sinapic acid derivatives were determined using the HPLC-DAD method. Results. Intensive growth of mould fungi in the rapeseeds was observed after 6 days of storage. Changes were recorded in sinapic acid derivative contents, which are the main phenolic compounds in rapeseed. The level of phenolic compounds found in the bound form (sinapin; sinapic acid methyl ester; 1,2-disinapoyl- dihexoside; 1,2-disinapoyl-hexoside and 1,2,2’-trisinapoyl-dihexoside) decreased. At the same time, an in- crease was recorded in trans-sinapic acid content (by 63%). Conclusion. Both qualitative and quantitative changes in phenolic compounds may be connected with the development of fungal microflora in stored rapeseeds. Only adequate storage conditions for the oil raw mate- rial, such as rapeseeds, may ensure good quality in the final product, in this case, rapeseed oil. https://www.food.actapol.net/volume17/issue4/7_4_2018.pdf rapeseed sinapic acid phenolic compounds storage postharvest eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-12-30 17 4 377 385 article Spandan A. Chaudhary 1 Pooja S. Chaudhary 1 Bakhtiyar A. Syed 2 Richa Misra 1 Prashanth G. Bagali 1 Sara Vitalini 3 Marcello Iriti 3 Diagnostics and Genomics Research Division, Xcelris Labs Limited, Ahmedabad, Gujarat, India Department of Biotechnology, Hemchandracharya North Gujarat University, India Department of Agricultural and Environmental Sciences, Milan State University, Italy Background. Diosgenin is a very important plant secondary metabolite and raw material for the drug indus- try. Plant sources rich in diosgenin include yam (Dioscorea spp.) and fenugreek (Trigonella foenum-graecum L.). A method for diosgenin extraction from yam extracts has previously been validated, but its extraction from fenugreek plants still requires validation. In addition, all available methods require time-consuming additional purification steps. The present study was aimed at developing a low cost, less time-consuming single-step method for diosgenin extraction from fenugreek. Material and methods. This study represents a method developed for diosgenin extraction from fenugreek plants without any additional/supportive purification methods such as chromatography or thin-layer chroma- tography. Diosgenin yield estimation and purity analysis by HPLC method, along with accuracy and preci- sion analysis, is presented. Results. Five different fenugreek varieties were subjected to a newly developed diosgenin extraction method, and an HPLC chromatogram showed a single peak corresponding to diosgenin. Yield was determined by the standard curve method. Limit of detection (LOD) and limit of quantification (LOQ) for the assay were found to be 0.0312 and 0.102 μg, respectively; tcalculated for slope and other statistical parameters were found to be significant (P value < 0.001) for this method. Conclusion. We have developed a fast, accurate and low cost method for diosgenin extraction from fenu- greek. Although the authors have studied this method only in fenugreek plants, it could be applied to the extraction of a few other plant secondary metabolites, which will help researchers to save time and effort. https://www.food.actapol.net/volume17/issue4/8_4_2018.pdf diosgenin fenugreek HPLC LOD quantification eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-12-30 17 4 387 397 article Victor O. Ikpeazu 1 Eziuche A. Ugbogu 1 Okezie Emmanuel 1 Chikezie Uche-Ikonne 2 Benedict Okoro 1 Jennifer Nnaemeka 1 Department of Biochemistry, Abia State University, Nigeria Federal Medical Centre, Abia State, Nigeria Background. Corn silk (Stigma madyis) is used in ethnomedicine for the management of diabetes, kidney stones, depression, fatigue, urinary infections and as a slimming tea. However, there is limited literature on its effect on body weight, lipid, hematological, hepatocellular, nephrological and histopathological indices which the present study evaluated. Materials and methods. In the acute toxicity test, aqueous extract of Stigma madyis was orally adminis- tered to rats using a gavage, in doses of up to 5 g/kg body weight. The rats were observed for any behavioral changes, signs of toxicity or mortality. In the sub-acute toxicity, rats were orally administered 500, 1000 and 2000 mg/kg Stigma madyis extract for 28 days. On the 29th day, the rats were euthanized and the following parameters measured; lipid profile, hematology, serum chemistry and histopathology of the liver and kidney. Results. In the acute toxicity test, Stigma madyis did not cause any mortality and was non-toxic at the dose of up to 5 g/kg body weight. In the sub-acute study,  the extract caused an observable significant increase   (p < 0.05) in triglycerides (TAG), low density lipoprotein (LDL) and very low density lipoprotein (VLDL), while the concentration of high density lipoprotein (HDL) decreased significantly (p < 0.05) when compared to the control group. AST and ALT increased significantly (p < 0.05) in rats treated with 1000 and 2000 mg/kg of Stigma maydis compared to their control. The histopathological results revealed degenerative changes in the liver at 2000 mg/kg body weight extract. Conclusion. In long term treatment, toxic effects were observed in liver at the doses of 1000 and 2000 mg/kg. This study suggests that prolonged use of higher doses of aqueous extract of Stigma maydis ≥ 1000 mg/kg could be hepatotoxic. Therefore, only lower doses should be encouraged for therapeutic use. https://www.food.actapol.net/volume17/issue4/9_4_2018.pdf Stigma maydis acute sub-acute hepatotoxic histopathology eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2018-12-30 17 4 399 407 article Monika DuĹ›-Ĺťuchowska 1 Joanna Bajerska 2 Patrycja KrzyĹźanowska 1 Agata ChmurzyĹ„ska 2 Anna MiĹ›kiewicz-Chotnicka 1 Agata Muzsik 2 JarosĹ‚aw Walkowiak 1 Department of Pediatric Gastroenterology and Metabolic Diseases, PoznaĹ„ University of Medical Sciences, Poland Institute of Human Nutrition and Dietetics, PoznaĹ„ University of Life Science, Poland Background. Metabolic syndrome (MS) is a powerful risk factor for atherosclerosis (AT). The crucial meth- od of minimizing the development of atherosclerosis and its clinical manifestations is lifestyle modifications, including following a healthy diet. The aim of the study was to check if the Central European Diet (CED) could be an alternative to the Mediterranean Diet (MED) in the prevention of AT in patients with a risk of MS. Methods. The randomized, single-blind nutritional trial involved 144 obese women with a risk of MS. The subjects were randomly assigned to two groups and followed MED (n = 72) or CED (n = 72) for 16 weeks. The concentrations of high-sensitivity C-reactive protein (hs-CRP) and asymmetrical dimethylarginine (ADMA) were measured before and after nutritional intervention. Results. In both studied groups, the concentrations of hs-CRP decreased significantly after the nutritional in- tervention (CED: p = 0.0107; MED: p = 0.0002). The ADMA levels were significantly lower after nutritional intervention in the CED group (p = 0.0187) but not in the MED group (p = 0.8354). However, the observed changes of hs-CRP concentrations (Δhs-CRP) and ADMA levels (ΔADMA) were not different between the groups (p = 0.5307 and p = 0.0905, respectively). Conclusion. In the Central European post-menopausal obese population, a well-designed, energy-restricted diet with the use of food items traditional for the region (CED) could be a good alternative to MED in terms of AT prevention. https://www.food.actapol.net/volume17/issue4/10_4_2018.pdf metabolic syndrome Mediterranean diet Central European diet atherosclerosis hs-CRP ADMA