eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-03-30 18 1 5 12 article Maciej Kazimierski 1 Julita ReguĹ‚a 1 Marta Molska 1 PoznaĹ„ University of Life Sciences, Poland The cornelian cherry Cornus mas L. belongs to the Cornaceae family (Cornaceae). It can be found naturally in the central and south-eastern regions of Europe. Its fruits are characterized by oval or oval-oblong shape, with colours ranging from light yellow to dark cherry. The taste of fruits is usually considered to be tart- sweet, sour and in some cases sweet-pineapple. All cultivars of the cornelian cherry have a high biological value, which is mainly connected with their antioxidant activity, as well as with their phenolic compound and ascorbic acid content. The main pro-health properties of the cornelian cherry are related to the large amount of anthocyanins. The basic raw material is fruits; however, leaves, flowers and seeds are also used as a source of active ingredients. The chemical composition of cornelian cherry fruits is diversified and depends to a large extent on the cultivar, as well as on cultivation, and the environmental and climatic conditions. https://www.food.actapol.net/volume18/issue1/1_1_2019.pdf polyphenols anthocyanins antioxidant substances vitamin eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-03-30 18 1 13 23 article Marta I. P. Carvalho 1 Helena C. P. Albano 1 Paula C. M. Teixeira 1 Universidade CatĂłlica Portuguesa, Porto, Portugal Background. Plant-derived essential oils (EOs) have shown remarkable antimicrobial potential against spoil- age and pathogenic microorganisms in meat and meat products. The aim of this study was to investigate the influence of oregano EO on the inhibition of Salmonella Enteritidis, Listeria monocytogenes and Staphylo- coccus aureus in an internal mixture of “Alheira” during storage. Material and methods. Different concentrations of oregano EO (4%, 1.5%, 0.5%, 0.195% and 0.0975%) were evaluated against the selected pathogens during 21 days of storage at 4°C. The pH and water activity values and lactic acid bacteria (LAB) counts were also evaluated. Finally, sensory assessment was performed. Results. The antibacterial effect varied according to the oregano EO concentration used, and target pathogen. Oregano EO at 4% demonstrated the highest antimicrobial activity against all the pathogens tested. The low- est concentrations used (0.195% and 0.0975%) resulted in ~2–3 log reduction, but only for L. monocytogenes after 21 days of storage. Counts of LAB were ~109 CFU/ml for all samples and no differences in the pH and aw values were detected between samples. However, at a concentration of 0.195%, Oregano EO had a negative impact on consumer acceptance of “Alheira”. Conclusion. These results could be interesting for the meat industry, as a starting point for other studies that have now to concentrate on strategies to “mask” unpleasant sensorial alterations caused by EOs in “Alheira” and helping the industry to ensure the microbiological safety of its products. https://www.food.actapol.net/volume18/issue1/2_1_2019.pdf foodborne pathogens fermented meat sausage oregano essential oil food safety eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-03-30 18 1 25 34 article Tamer Mohammed El-Messery 1 Marwa M. El-Said 1 Evren Demircan 2 Beraat Ozçelik 2 National Research Centre, Egypt Istanbul Technical University Maslak, Turkey Background. Apple peel is a by-product of fruit processing and a rich source of natural antioxidants, especially of polyphenolic compounds. Although it has many health benefits, the microencapsulation of polyphe- nolic compounds protects it from reactions with milk components during manufacturing or storage of dairy products which reduce the bioavailability and total acceptability of these products. Materials and methods. Polyphenolic compounds (PC) were extracted from apple peel using ethanol (80%). Polyphenolic compounds extract powder (PCEP) was encapsulated by physical methods (spray and freeze dryer) using maltodextrin, whey protein concentrate (8:2), and Gum Arabic mixture (6:4) as coating materials, which were homogenized by ultraturrax and ultrasonication. Encapsulated PCEP was used in supplementing yoghurt. Phenolic content (PC), physiochemical and texture properties of yoghurt samples were evaluated during storage (fresh, 7 and 15 days). Results. The microencapsulation by freeze dryer method for PCEP which was homogenized by ultrasoni- cation was the best treatment, while encapsulation efficiency using the spray dryer method, which was homogenized by ultraturrax, was the worst. Encapsulated PCEP in yoghurt samples didn’t have any significant influence on the physiochemical and texture properties of these samples. Conclusion. Yoghurt samples maintained on the polyphenolic compounds until the end of storage overall, our results revealed that adding encapsulated PCEP into yoghurt gave closer characteristics to the control sample. https://www.food.actapol.net/volume18/issue1/3_1_2019.pdf apple peel polyphenolic compounds microencapsulation yoghurt spray and freeze dryer eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-03-30 18 1 35 41 article Alvaro A. Arrieta 1 Pedro L. Arrieta 1 Jorge M. Mendoza 2 Universidad de Sucre, Sincelejo, Colombia Universidad de CĂłrdoba, MonterĂ­a, Colombia Background. Coffee samples adulterated with roasted corn and roasted soybean were analyzed using a voltammetric electronic tongue equipped with a polypyrrole sensor array. Materials and methods. Coffee samples were adulterated in concentrations of 2%, 5%, 10% and 20% of roasted corn and roasted soybean; 5 replicates of each were used. The discrimination capacity of a voltammetric electronic tongue elaborated with a polypyrrole sensor array, was evaluated by principal component analysis and cluster analysis, while the capacity to perform quantitative determinations was carried out by partial least squares. Results. The results obtained by the application of principal component analysis showed an excellent ability to discriminate adulterated samples. Additionally, the classifications obtained by cluster analysis was concordant with those obtained by principal component analysis. On the other hand, the evaluation of the ability to quantitatively analyze the adulterated samples showed that the polypyrrole sensor array provides sufficient information to allow quantitative determinations by partial least squares regression. Conclusion. It could be concluded that the voltammetric electronic tongue used in this work allows the suf- ficient analysis of coffee samples adulterated with roasted corn and roasted soybean. https://www.food.actapol.net/volume18/issue1/4_1_2019.pdf electronic tongue voltammetry polypyrrole coffee adulteration eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-03-30 18 1 43 52 article Rossana Roila 1 David Ranucci 1 Andrea Valiani 2 Roberta Galarini 2 Maurizio Servili 3 Raffaella Branciari 1 Dipartimento di Medicina Veterinaria, UniversitĂ  degli Studi di Perugia, Italy Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Perugia, Italy Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, UniversitĂ  degli Studi di Perugia, Italy Background. Worldwide, poultry is considered the main source of food-related human campylobacteriosis, which is generally associated with the consumption of raw or undercooked chicken meat. Furthermore, Cam- pylobacter develops biofilms that are resistant to environmental stress, antibiotics, and disinfectants and are becoming a major issue for the food industry, especially the poultry industry. This study investigated the antimicrobial and anti-biofilm properties of polyphenols found in spray-dried olive mill wastewater (OMWW--SD) against Campylobacter strains isolated from chicken meat. Material and methods. OMWW-SD was produced by dehydration of olive mill wastewater polyphenolic extract. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for OMWW-SD were determined by microdilution method whereas the inhibitory effect of the OMWW-SD on biofilm formation and biofilm disaggregation was tested through crystal violet assay on polystyrene plates. Results. The phenolic profile of OMWW-SD mainly consisted of secoiridoid and hydroxycinnamic acid derivatives. Oleuropein-aglycone di-aldehyde (a secoiridoid derivative) was the major constituent, representing 72.5% of the total identified phenolic compounds. OMWW-SD showed a MIC ranging from 0.15 mg/mL to 0.3 mg/mL and a MBC of 0.3 mg/mL for all Campylobacter strains tested. The olive by-product extract tested was able, in vitro, to inhibit biofilm formation and to promote biofilm dispersion even at sub-MIC concentra- tions, with values ranging from 6% to 92% and from 4% to 83% at varying extract dilutions, respectively. Conclusion. OMWW-SD could be developed as a new anti-biofilm agent with potential to control Campylo- bacter in the food chain, especially in the poultry industry, thereby enhancing food safety. https://www.food.actapol.net/volume18/issue1/5_1_2019.pdf Campylobacter coli Campylobacter jejuni minimum inhibitory concentration minimum bacte- ricidal concentration phenolic compounds eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-03-30 18 1 53 63 article Tarek N. Soliman 1 Samera H. Shehata 2 National Research Centre, Cairo, Egypt Menoufia University, Cairo, Egypt Background. The aim of this study was to develop nutritious fermented milk products from camel’s milk fortified with kiwi fruit and avocado puree, and fermented using probiotic strains. Material and methods. Stirred yoghurt made from camel’s milk, supplemented with avocado and kiwi fruit puree as natural additives at different levels (2, 4 and 6%) and fermented with a mixture of yoghurt culture and probiotic Lb. acidophilus and B. lactis. The stirred yoghurt was chemically analyzed, and the microbial count, antioxidant activity and total phenolic content were determined. The stirred yoghurt from different treatments was assessed for viscosity and sensory properties. Results. The highest viable counts of Lb. acidophilus and B. lactis were enumerated in yoghurts fortified with 6% avocado, whereas the control had significantly lower counts. The radical scavenging activity (RSA) and the total phenol content (TPC) decreased for the control of the stirred camel’s milk yoghurt after 21 days of storage, whereas the samples fortified with kiwi or avocado puree retained high RSA and TPC content throughout the storage period compared to the control. Conclusion. Addition of 4% avocado or 6% kiwi pastes to fermented camel’s milk produces a higher quality and acceptability of camel’s milk. https://www.food.actapol.net/volume18/issue1/6_1_2019.pdf camel’s milk avocado kiwi chemical analysis stirred yogurt antioxidant activity physical properties sensory evaluation eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-03-30 18 1 65 74 article Jiafu Huang 1 2 Guoguang Zhang 1 2 Linhua Zheng 1 2 Zhichao Lin 1 2 Qici Wu 1 2 Yutian Pan 1 2 Engineering Technological Center of Mushroom Industry, Minnan Normal University Zhangzhou,People’s Republic of China School of Life Sciences and Biotechnology College, Minnan Normal University Zhangzhou, People’s Republic of China Background. The Agaricus bisporus industrial wastewater that contains a variety of nutrients which could be used as culture for some beneficial microbiology will be one threat to our environment if the wastewater doesn’t be comprehensively utilized. Plackett-Burman is the rapid and concise ways of screening the main effective factors. Box-Behnken response surface method is used to optimize interactions between the three main factors and predict optimal fermentation conditions. This study is aimed to select the main influence fac- tors and optimize the conditions for culturing Saccharomyces cerevisiae in A. bisporus industrial wastewater by Plackett-Burman design and Box-Behnken response surface method. Material and methods. We analyzed the total number of living S. cerevisiae in the fermentation broth using multispectral imaging flow cytometry. Plackett-Burman design was used to screen out three factors from the original six factors of processing wastewater concentration, initial pH, inoculum size, liquid volume, culture temperature, and rotation speed that affected the total number of viable S. cerevisiae. Factors significantly affecting the total number of viable S. cerevisiae, including culturing temperature, processing wastewater concentration, and initial pH were investigated. Result. The results indicated that culture temperature (p = 0.0007) and pH (p = 0.0344) as negative factor and concentration (p = 0.0080) as positive effect were the significant factors affecting the total number of S. cere- visiae, inoculum (p = 0.1237) and shaking speed (p = 0.2112) as positive effect and loaded liquid (p = 0.4811) as negative factor were important factors. The optimum conditions for S. cerevisiae fermentation in A. bi- sporus wastewater were a rotational speed of 150 rpm, a culture temperature of 25°C, an initial pH of 6.0,   a concentration of 8.4%, a inoculation volume of 8%, and a 100 mL liquid volume in a 250 mL flask, a culture time of 48 h. Under these conditions, the concentration of total viable yeast reached 1.04 ±0.02 × 108 Obj/mL which was at the 95% confidence interval of predicted model (0.89–1.14 × 108 Obj/mL). Conclusion. The experimental model is reliable and the experimental results are of good stability. Variance analysis is performed to determine the adequacy and significance of the linear model. Thus, Plackett-Burman https://www.food.actapol.net/volume18/issue1/7_1_2019.pdf Agaricus bisporus industrial wastewater Saccharomyces cerevisiae multispectral imaging flow cytometry Plackett-Burman Box-Behnken response surface eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-03-30 18 1 75 85 article Osama Abd El-Hamid Ibrahim 1 Ashraf Gaber Mohamed 1 Wafaa Kamel Bahgaat 1 National Research Centre, Cairo, Egypt Background. The essential oils of edible and medicinal plants, herbs and spices are natural biologically ac- tive agents. Peppermint has a special position in Egyptian culture and is used as fresh or dried leaves. One of the main aims of the food industry is to manufacture products with good sensory acceptance. The present study aims to produce a novel attractive cheese with a low concentration of natural peppermint (Mentha piperita) essential oil (PEO). Moreover, PEO volatile composition, total phenolic content (TPC) and antioxidant activity extracted by the hydro-distillation of peppermint fresh leaves were investigated. Material and methods. Volatile components of PEO were identified using a GC-MS instrument. Total phenolic content and antioxidant activity were determined using the DPPH radical scavenging method for PEO. Moreover, PEO-flavored cheeses at a level of 20, 40, 60, 80 and 100 ppm compared to plain cheese were analyzed for sensorial, chemical and rheological properties during storage at 5°C. Results. Identification of PEO’s volatile compounds using GC-MS with a flame ionization detector analy- sis showed that the main components were menthol (37.62%), menthone (20.98%), carvone (11.76%), dihydro carveol acetate (11.23%), cineol (5.89%), β-caryophyllene (2.94), limonene (2.78%) and iso-menthone (2.39). Moreover, the antioxidant activity of PEO was 56.03 (%) with a TPC of 0.299 (mg/ml). Sensory evaluation of cheese showed the flavor and body and texture of PEO-flavored cheeses were higher than plain cheese during the storage period. There were no significant (p ≤ 0.05) differences in the cheese’s appearance nor in the chemical composition of plain and PEO-flavored cheeses. However, the TVFA and SN of plain cheese was significantly (p ≤ 0.05) lower than PEO cheeses at the level of 60, 80 and 100 ppm during the storage period. Conclusion. Hydro-distillation of Egyptian peppermint leaves revealed a lot of volatile compounds and antioxidant activity for the resulting essential oil; Moreover, the presence of PEO in cheese leading to enhanced TVFA and SN nitrogen contents compared to plain cheese may offer a novel flavored cheese with desirable multifunctional health effects in humans. Peppermint-flavored cheese was more accepted than plain cheese and survived without any defects until the end of the cheese storage period. https://www.food.actapol.net/volume18/issue1/8_1_2019.pdf peppermint natural essential oil GC-MS cheese eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-03-30 18 1 87 96 article Agnieszka Strzelczak 1 West Pomeranian University of Technology, Szczecin, Poland Background. Artificial neural networks (ANN) are a common mathematical tool widely used in many research fields. Since they are applicable to non-linear relationships and do not require preliminary assumptions, they are a particularly promising tool in relation to meat processing. Thermal denaturation contains    a lot of information concerning the quality of meats. The aim was to create a methodology of kinetic analysis to obtain a quick and accurate tool for meat protein denaturation in non-isothermal conditions based on   The Coats-Redfern equation with the use of ANN. Materials and methods. The analyses were carried out on samples of minced samples of Longissimus dorsi (pork). Thermal properties were determined using the differential scanning calorimetry (DSC) method with a Q100 TA Instruments apparatus. The data obtained was processed using the artificial neural network module in Statistica 13.0 software. Results. The following models fit well with experimental data: F1 and F2 (r = 0.99, F Snedecor’s F statistics 836943.20 and 971947.41 respectively). Deviations from experimental conversion degrees were higher for model F2, while for F1, good conformity was obtained across the whole range of α(T). Conclusions. This preliminary study confirmed that methods of traditional kinetics of processes in non-isothermal conditions based on the Coats-Redfern equation can be successfully applied to meat protein denaturation. The method of kinetic analysis allows a high level of accuracy to be achieved and meets the requirements of an efficient engineering tool.   https://www.food.actapol.net/volume18/issue1/9_1_2019.pdf artificial neural networks DSC meat thermal denaturation pork eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-03-30 18 1 97 107 article Mohamed Ahmed Naeem 1 Laila Khaled Hassan 2 Mahmoud Abd El-Aziz 2 Ain Shams University, Cairo, Egypt National Research Centre, Giza, Egypt Background. Ice cream is a product rich in calories, due to its high carbohydrate, protein, and fat contents, but poor in antioxidants, fibers, and vitamins. The golden berry is a fruit rich in phenols, fibers, minerals, and vitamins. This study was carried out to improve the functional properties of ice cream by incorporating concentrated golden berry juice (CGBJ) in its formulation. Materials and methods. The fresh juice of mature golden berries was concentrated (41.01% total solids) and added at the level of 0, 3, 6 and 10% respectively to the ice cream formulations. Results. The CGBJ contained a high level of total soluble solids (37.69 Brix), total phenolic compounds (21.31 mg TAE/100 g) and ascorbic acid (97.15 mg/100 g). It was also rich in some elements, including K (1522.8 mg/100 g), Fe (9.49 mg/100 g) and Zn (3.05 mg/100 g). The antioxidant activity of CGBJ measured using DPPH and ABTS methods were 440.4 and 420.4 μg TE/g, respectively. The acidity, surface tension, and apparent viscosity of the ice cream mixture increased, but the pH value and freezing point decreased as the level of CGBJ in the formulation increased. The addition of 6% CGBJ improved both the whipping ability and overrun of the ice cream with more acceptability and quality. Inversely, ice cream containing 10% CGBJ had the lowest overrun and melting properties, while also having the highest fat destabilization compared to any other ice cream. Conclusion. The physical and sensory properties of ice cream can be improved by adding CGBJ up to 6%. In addition, CGBJ can be used to produce a functional ice cream rich in bioactive components including antioxidants, vitamins, and some elements. https://www.food.actapol.net/volume18/issue1/10_1_2019.pdf ice cream concentrated golden berry juice antioxidant activity physical properties