eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-06-30 18 2 115 123 article Natalia GĹ‚Ăłwka 1 MaĹ‚gorzata WoĹşniewicz 1 PoznaĹ„ University of Life Sciences, Poland Colostrum Bovinum is the first milk secreted from the mammary glands of mammals after parturition.  In calves, it is the only way to provide immunoglobulins, which are responsible for the proper maturation of the immune system. The benefits of calf colostrum have contributed to the investigation of the effects of colostrum in humans. Although the health properties of colostrum are not fully understood, its supplementation in athletes has been particularly interesting for over 20 years. The presence of growth factors, immunoglobulins, cytokines, lactoferrin and hormones suggests that colostrum may improve the functioning of the digestive, immune and neuroendocrine systems, and exercise performance. The administering of colostrum seems to be most effective during periods of high intensity training, probably due to its high concentration of IGF-I, the ability to increase muscle buffering capacity or its high SIgA concentration. Due to the lack of adjustment of specific doses and the period of colostrum supplementation, it is necessary to conduct further studies on the impact of colostrum supply on exercise performance. The aim of this review article is to analyze the available experimental studies and reviews on the use of colostrum in sport and to draw attention to the possibility of using colostrum to improve the health of athletes and the results they can achieve in their chosen sports. https://www.food.actapol.net/volume18/issue2/1_2_2019.pdf bovine colostrum immunology exercise performance supplementation eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-06-30 18 2 125 133 article Nguyen Van Muoi 1 Tran Thanh Truc 1 Vo Hoang Ngan 1 Can Tho University, Ninh Kieu District, Vietnam Background. The co-product of cultured snakehead fish protein extraction is an abundant source of myofi- brillar protein, with the potential for application in the processing of frozen snakehead fish surimi. The objective of this study was to determine the influence of additives and incubation time on the quality of surimi and surimi-based products. Materials and methods. Cryoprotectant (a mixture of sucrose and sorbitol at a ratio of 1:1 changed from 2% to 4%), in combination with sodium tripolyphosphate (0.1, 0.15, 0.2 and 0.25%), was added to surimi during its preparation. In addition, the study also investigated the ratio of transglutaminase supplementation (0.5, 0.7 and 0.9%) and incubation time (2, 4 and 6 h) in the processing of high-quality fried fish cakes from frozen snakehead fish surimi. Results. The results showed that, a combination of 3% cryoprotectant and 0.2% sodium tripolyphosphate helped maintain the quality of snakehead fish surimi after frozen storage. In the processing of fried fish cakes from frozen snakehead fish surimi, the addition of 0.7% transglutaminase (0.28 U/g surimi) with 4 h incubation significantly improved the gel properties of the product. Conclusions. It is necessary to have appropriate additives and incubation time in the processing of surimi and surimi-based products from the co-product of cultured snakehead fish protein extraction. https://www.food.actapol.net/volume18/issue2/2_2_2019.pdf cryoprotectant fish cake sodium tripolyphosphate surimi transglutaminase eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-06-30 18 2 135 142 article Ryszard Macura 1 Magdalena Michalczyk 1 Grzegorz Fiutak 1 Ireneusz Maciejaszek 1 University of Agriculture in Krakow, Poland Background. In stored freeze-dried orange carrots, carotenoids are not stable compounds. The aim of the work was to evaluate the stability of carotenoids in products obtained from polyphenol-rich purple carrots which additionally contain anthocyanins. Material and methods. This study compares the effect of air-drying and freeze-drying as well as 6-month storage on the content of carotenoids, anthocyanins and total phenolics in dried products obtained from purple carrot. Results. The phenolic compounds found in the greatest amounts in carrot were ferulic acid cyanidin 3-xylosylglucosylgalactoside, p-coumaric acid cyanidin 3-xylosylglucosylgalactoside, chlorogenic acid, and caffeic-quinic acid. Freeze-drying did not significantly reduce levels of carotenoids and anthocyanin content, while air-drying led to substantial losses of carotenoids, anthocyanins and polyphenols. 6-month storage of freeze-dried products caused losses of carotenoids, anthocyanins and total polyphenols of 42%, 33% and 53% respectively when compared with the raw material. In air-dried products, the losses were 66%, 33% and 36%, respectively. Conclusion. The results indicate that the combined effect of freeze-drying and 6-month storage was reduced losses of carotenoids compared to traditionally dried products. https://www.food.actapol.net/volume18/issue2/3_2_2019.pdf purple carrot anthocyanins carotenoids freeze-drying air-drying storag eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-06-30 18 2 143 152 article GyĂśrgy VĂŠgvĂĄri 1 IldikĂł JĂłcsĂĄk 1 NoĂŠmi Kappel 2 OttĂł DĂłka 3 KaposvĂĄr University, Hungary Szent IstvĂĄn University, Budapest, Hungary SzĂŠchenyi IstvĂĄn University, GyĹ‘r, Hungary Background. Photoacoustic spectroscopy (PAS) is a tool for the rapid and non-destructive identification of materials even without contact. In recent years, there have been several works concerning the applicability of PAS in food analytical measurements. The intention of this work is to identify whether there is a correlation between total carotenoid and the β-carotene content of pumpkin and squash measured by high-performance liquid chromatography (HPLC), spectrophotometry (SP) and PAS. Material and methods. ‘Crown prince F1’, ‘Veenas F1’, ‘Atlas F1’ and ‘Apollo F1’ (SAKATA) were used as experimental materials. The samples were measured in a fresh state and in a lyophilised condition with HPLC, SP and PAS. Results. The results of SP show that total carotene content varies according to the species and variety. Lyophilisation resulted in lower, although varying carotene content compared to the raw form. Typical PA spectra of pumpkins were determined (300–550 nm), normalized to the carbon black powder. At 17 Hz the amplitude and carotene content shows direct proportionality in the range investigated. Photoacoustic (PA) signal and carotenoid content of pumpkin samples gave a linear correlation (R2 = 0.9821). Conclusion. The measurement of PA spectra gives reliable information about the total carotene content of pumpkin and squash samples. These findings may allow the use of PAS as a fast tool for the carotenoid determination in squashes and give the possibility of instead for the results to be used for the evaluation of squash varieties currently used for industrial processing in functional food development. https://www.food.actapol.net/volume18/issue2/4_2_2019.pdf carotenoid pumpkin squash photoacoustics eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-06-30 18 2 153 161 article Dorota Najgebaue-Lejko 1 University of Agriculture in Krakow, Poland Background. Recently, interest in the development of functional foods enriched with bioactive components has increased. Dairy products supplemented with tea extracts known for their health-promoting properties are good examples of such products. However, most of the scientific studies and applications focus on green tea. The present study was established to estimate the effect of Pu-erh tea supplementation on the viability of starter microorganisms and selected physico-chemical and sensory properties of probiotic ABT-yoghurt. Material and methods. ABT-yoghurts (Lactobacillus acidophilus La-5, Bifidobacterium animalis ssp. lactis BB-12, Streptococcus thermophilus) were produced from cow’s milk with 0%, 5%, 10% or 15% (v/v) of Pu-erh tea infusion added before the fermentation stage. The products obtained were subjected to the following analyses one day after production (colour profile) and after 7, 14 and 21 days of cold storage: ferric reducing antioxidant power (FRAP) and anti-radical power (ARP) measured against DPPH radical, titratable acidity, pH, texture parameters (back extrusion test), viability of starter cultures and sensory quality (hedonic scale experiment). Results. Pu-erh tea supplementation significantly enhanced the antioxidant potential of probiotic yoghurts as a 3–6.5-fold increase in FRAP and a 10–24-fold increase in ARP values were observed in comparison to plain ABT-yoghurt. Pu-erh tea slightly enhanced the viability of L. acidophilus and reduced the pH of probiotic yoghurts. Higher concentrations of Pu-erh tea caused decreased firmness and consistency while cohesiveness and index of viscosity remained unaffected upon supplementation. The addition of Pu-erh tea infusion modified the colour and sensory properties of the probiotic yoghurts but the sensory quality of the tea yoghurts was rated lower when compared to the plain one. Among all tea yoghurts, the one with 15% Pu-erh tea additive received the highest scores in sensory assessment. Conclusion. Pu-erh tea may be successfully applied as a functional additive to probiotic yoghurts, signifi- cantly enhancing the antioxidant properties of fermented milk and ensuring a high rate of starter bacteria viability during storage. However, the level of fortification must be carefully chosen as some doses negatively influence texture parameters and sensory quality. https://www.food.actapol.net/volume18/issue2/5_2_2019.pdf probiotic yoghurt Pu-erh tea texture antioxidant properties sensory quality eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-06-30 18 2 163 171 article Agnieszka Latoch 1 Justyna Libera 1 Dariusz MirosĹ‚aw Stasiak 1 University of Life Sciences in Lublin, Poland Background. The most important qualities of meat and meat products include tenderness, juiciness and color. Sour meat marinating is a commonly used technique. In the available literature, there are no reports on the use of fermented dairy products (FDP) for meat marinating. The acids contained in FDP can improves the tenderness, taste, flavor, juiciness and color of meat products. The use of lower heat treatment temperature for a long time for cooking meat also positively affects its sensory properties and texture. The aim of the study was to determine the influence of marinating meat in kefir, yoghurt or buttermilk and cooking it sous vide (SV) on its physicochemical properties. Material and methods. Muscle cut into slices (m. longissimus dorsi thoracis) was placed in plastic bags, FDP were added to the meat, and the bags were then vacuum-sealed and refrigerated (4°C/48 h). After this time, one of the samples of each variant was analyzed, and the second was cooked SV (63°C/3 h). In the raw and cooked samples, the following were determined: chemical composition, acidity, redox potential, fat oxidation degree and physical parameters, such as texture (TPA test) and color (CIE Lab). Results. Marinating meat did not affect weight loss during meat storage and heat treatment, nor the moisture and protein content. Meat marinating decreased the pH, but had no effect on the content of fat oxidation products and the reduction potential in raw meat. Marinating meat in buttermilk and yogurt and cooking SV resulted in lowering the fat content and limiting oxidation, increasing the reduction potential, reducing hardness and chewiness and increasing the redness of the samples. Conclusion. Marinating meat, especially in buttermilk or yogurt and cooking SV, improves its texture and color and limits oxidation processes. There was no positive effect of marinating meat in kefir on the parameters tested. https://www.food.actapol.net/volume18/issue2/6_2_2019.pdf fermented dairy products marinating sous vide physicochemical properties meat eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-06-30 18 2 173 184 article Dyah H. Wardhani 1 Nita Aryanti 1 Fatiha N. Etnanta 1 Hana N. Ulya 1 Diponegoro University, Tembalang-Semarang, Indonesia Background. Performing iron fortification by adding the iron compound directly into foods helps to tackle the problem of iron deficiency. However, the fortification brings about some problems as well, including undesirable organoleptic effects, oxidation, and reduced bioavailability. Ensuring appropriate encapsulation can overcome these problems. Hence, it is crucial to identify a proper excipient for protecting the iron. Glucomannan has the potential to be a suitable iron encapsulation excipient. The present work therefore sought to prepare an iron excipient from modified glucomannan using the gelation method. Glucomannan modification was conducted by either chemical reaction or in combination with another compound. Materials and methods. Glucomannan was isolated from Amorphophallus oncophyllus flour. To maximize encapsulation performance, glucomannan was modified by either deacetylation using NaOH (0.4 M) or in combination with alginate. After dissolving the excipient (1%), this solution was mixed with FeSO4 to obtain 25 mg of iron per 1 g of excipient. The mixture was dropped into either an ethanol or CaCl2 solution for gelation. The beads of seven variations of the resultant glucomannan-based excipient were investigated for their encapsulation efficiency, bead size, and swelling. The release of iron in the two pH solutions together with their respective release models were also evaluated. Results. It was revealed that the highest iron efficiency (64%) was achieved using deacetylated glucoman- nan, which was gelled in CaCl2. However, this matrix also resulted in the highest release rate in both pH solutions. The release rate of iron was lower in the low pH solution (pH: 1.2) than in the higher pH solution (pH: 6.8) for all matrix combinations. The Korsmeyer model was the most fitting model for describing the release profile of iron in both pH solutions (R2 ≥ 0.958) for all excipient variations. Conclusion. This study suggested the potency of modified glucomannan to be pH-sensitive for iron encapsulation. https://www.food.actapol.net/volume18/issue2/7_2_2019.pdf alginate Amorphophallus oncophyllus encapsulation gelation glucomannan iron eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-06-30 18 2 185 193 article PaweĹ‚ Glibowski 1 MaĹ‚gorzata Karwowska 1 Agnieszka Latoch 1 Katarzyna Nosowska 1 Kenneth O. Udeh 1 University of Life Science in Lublin, Poland Background. In yoghurt production, additives and flavours are added after the fermentation process, but in the case of yoghurts with the addition of tea extracts all studies concern set-type yoghurts. For this reason, the aim of this study was to analyse the effect of green, black, red (Pu-erh) and white tea extracts addition on sensory characteristics, pH, viscosity and colour of stirred probiotic yoghurts stored for two weeks. Methods. Skim milk powder (10% w/w), sucrose (4% w/w) and typical yoghurt cultures with the addition of Lactobacillus acidophilus LA-5 were applied for yoghurt manufacture. Then yoghurts were stirred and 4, 8, 12% black, red, green and white tea extracts were added. The samples were analysed after 1, 3, 7 and 14 days of storage at 5ºC. Instrumental colour (L*a*b*) determination, rheological measurements and sensory evaluation were carried out. Results. The pH analysis of the final yoghurt samples showed that the type and quantity of tea extract addition had little effect. Apparent viscosity was affected by 12% addition of tea extracts but not by storage time. The instrumental analysis of the colour confirmed the visual assessment. Sensory evaluation revealed that yoghurts with the addition of green tea extract were the most accepted. The addition of extracts made of red, black and white tea resulted in lower values of all the sensory characteristics tested. Conclusion. The stirring method can be applied to the production of probiotic yoghurts with various tea extracts. The acidity of the yoghurts was practically not affected by the addition of the infusion derived from the different types of tea. 4% addition of tea extract did not affect the viscosity of the yoghurts. The best sensory scores among tea yoghurts were obtained by yoghurt with 4% green tea addition. https://www.food.actapol.net/volume18/issue2/8_2_2019.pdf yoghurt green tea red tea white tea black tea rheology eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-06-30 18 2 195 203 article Andri C. Kumoro 1 Dwi R. Lukiwati 1 Danar Praseptiangga 2 Mohamad Djaeni 1 Ratnawati Ratnawati 1 Jefri P. Hidayat 1 Febiani D. Utari 1 Universitas Diponegoro, Tembalang-Semarang, Indonesia Sebelas Maret University, Surakarta, Indonesia Background. Many studies have revealed the susceptibility of long grain rice to breaking during milling, while others have demonstrated the variation in the yield of head rice due to different rough rice drying methods. Thus, this study aims to determine appropriate drying and milling methods to improve the head rice yield and nutritional quality of long grain rice. Materials and methods. A series of drying experiments were performed on rough paddy rice employing shallow bed, oven and sun drying methods. Then, the dried rough rice grains were milled with various dehusking (H), separation (S) and polishing (P) configurations to obtain white rice. The resulting batches of white rice were analyzed and compared in terms of head rice yield, broken rice yield, brewer yield, whiteness and nutritional quality. Results. Milling configurations strongly affected the total, head rice, broken rice and brewer yields. The configuration of one dehusking, one separation and one polishing (H – S – P) resulted in the highest milling and head rice yields. Although the whiteness of the rice samples was significantly affected by the milling configuration, their values fell within an acceptable range preferred by consumers in Southeast Asia (39–47). The milling of dried rough rice obtained from shallow bed and sun drying using a concrete floor and white tarpaulin resulted in a comparable total (65%) and head rice yield (51%). However, the milling of rough rice dried using an oven and sun drying on black tarpaulin resulted in a slightly lower total yield (64.50%) and head rice yield (50.50%). The moisture, ash, protein and lipid contents of the white rice were significantly lower than those of manually dehulled rice, whereas the carbohydrate and amylose contents of the white rice were significantly higher. Conclusion. Application of shallow bed or sun drying on a concrete floor followed by milling with the H – S – P configuration produced the highest head rice yield with an acceptable whiteness and nutritional composition. These combined postharvest technologies are simple, efficient and economical for both small- and large-scale applications. Further research on consumer acceptance and on the nutritional and cooking qualities of the white rice obtained from these combined postharvest technologies is essential. https://www.food.actapol.net/volume18/issue2/9_2_2019.pdf drying mode milling configuration yield whiteness nutritional content eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-06-30 18 2 205 218 article Ewa Rokosik 1 Krzysztof Dwiecki 1 Aleksander Siger 1 PoznaĹ„ University of Life Sciences, Poland Background. The basic parameter influencing the quality of cold-pressed oil is the quality of seeds used  for pressing. Adverse moisture content and storage temperature of rape seeds may affect the quality of oil obtained from them. This paper presents the effects of increased rapeseed moisture content on the quality of the oil pressed. Material and methods. The material used for the tests was rapeseed (canola) cv. PR 46 W14. The moisture content of the seeds was adjusted to 10%, 12% and 20%, and the seeds were stored at room temperature for 14 days. The samples were then dried to a seed moisture equal to 7% and oil was pressed from them. Acid and peroxide values, as well as the content of water, tocopherols and phenolic acids, were determined. In addition, a sensory analysis of the oil samples was carried out, and structural changes in the association colloids in the oil were determined using a fluorescent probe. Results. With the increase in seed moisture, the increase in peroxide and acid values of the analyzed oils was recorded. A slight decrease in tocopherol content and a significant increase in phenolic acid concentration, depending on the seed moisture content, was observed. Sensory analysis showed odor sensory profile changes that probably indicate microflora development. Conclusion. The rapeseed moisture content has a crucial influence on the quality of oil obtained from them. Along with an increase in seed moisture, the possibility of developing undesirable microflora grows, which results in a deterioration in the quality of the obtained oil. https://www.food.actapol.net/volume18/issue2/10_2_2019.pdf rapeseed oil quality cold-pressed oil tocopherol phenolic compounds moisture