eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-09-30 18 3 225 234 article Olga S. Arvaniti 1 Panagiotis Mitsonis 1 Ioannis Siorokos 1 Endrysa Dermishaj 1 Yiannis Samaras 1 Department of Food Science and Technology, Ionian University, Greece Background. Due to its high content of antioxidant compounds, vinegar can be considered an excellent source of health promoting compounds. The aim of this study was to compare the physicochemical composition and antioxidant capacity of eighteen vinegars made from red and white wine, apple, rose petals, and balsamic acid. Materials and methods. Eight randomly selected commercial vinegars from the Greek market and ten homemade vinegars were used. Their quality characteristics, color profile, polyphenol content and antioxidant capacity were determined. Results. The results showed that there is a high diversity of values among the examined vinegar samples indicating that the raw material and the applied production methods can affect their composition. Red wine vinegars and red balsamic vinegars exhibited the highest levels of total phenols, followed by fruit vinegars, white wine vinegars and white balsamic vinegars. The antioxidant capacity was strongly affected by the total phenolic content, followed by the total flavonoid content and less so by the color density. Conclusion. Our findings could provide important information to consumers about the randomly selected vinegars from the Greek market and could be used for the development and optimization of homemade and commercial vinegars. https://www.food.actapol.net/volume18/issue3/1_3_2019.pdf vinegar polyphenols antioxidant activity color quality control spectrophotometric methods eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-09-30 18 3 235 248 article Stephania Rosales Delgado 1 Andres F. Alzate Arbelaez 1 BenjamĂ­n Rojano 1 Science Faculty, National University of Colombia at MedellĂ­n, Colombia Background. The main by-product of the coffee production chain is pulp; if it is not properly disposed of, it represents a serious environmental problem. Some studies suggest that this pulp can be used as a source of important compounds. The aim of this study was to evaluate the content of bioactive compounds present in coffee pulps and also to prepare a functional drink-type infusion to propose an alternative use of this by-product. Material and methods. In coffee pulps (Coffea arabica, var. Colombia and Caturra), the effect of the tem- perature and the extraction type over the content of total polyphenols, total flavonoids, condensed tannins and phenolic acids were determined. Moreover, the antioxidant activity by ABTS, ORAC and FRAP methodolo- gies. With the best pulp, an infusion-type hot drink was prepared at 80°C. Finally, sensory assessment was performed. Results. The best conditions to perform the metabolite extraction were room temperature and HCl 1%. The highest trapping capacity of the cationic radical ABTS+* was 24 782.93 μmol Trolox Equivalent per 100 g of pulp, ORAC 57 087.82 μmol Trolox Equivalent per 100 g of pulp and FRAP 806.93 mg of ascorbic acid equivalent per 100 g of pulp. For the infusion preparation, two drying methods were used – stove and lyophi- lization, and overall the best results correspond to the infusions prepared with the lyophilized plant material. This material also had good overall scores in the sensory test (3.51 to 4.04 on a scale of 1 to 5) been the taste most appreciated by the panelists. Conclusion. The bioactive compound concentration and the antioxidant activity of the coffee pulp suggest that waste can be used as a raw material for the preparation of functional foods, because the values found are similar or greater than those found in other drinks and fruits consumed commercially. https://www.food.actapol.net/volume18/issue3/2_3_2019.pdf coffee beans coffee waste functional food polyphenols eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-09-30 18 3 249 256 article Sylwia Sady 1 Leszek Matuszak 2 Alfred BĹ‚aszczyk 1 Department of Natural Science and Quality Assurance, PoznaĹ„ University of Economics and Business, Poland Department of Product Marketing, PoznaĹ„ University of Economics and Business, Poland Background. Chokeberry pomace is a valuable by-product of fruit processing because of its high levels    of phenolic compounds and anthocyanins. The study was aimed to optimise chokeberry pomace extraction of total phenolic content, total anthocyanin content and antioxidant activity using response surface methodology. Material and methods. Response surface methodology was used to evaluate the effect of the concentration of ethanol (in the range of 60–96%) and sonication time (from 10 to 30 min) as independent variables on total phenolic content, antioxidant capacity and total anthocyanin content as the response functions. Results. The results showed that ethanol concentration, but not sonication time, had a significant influence on total phenolic content, antioxidant activity and total anthocyanin content. The optimal extraction conditions for total phenolic content (188.5 mg GAE/g DM) and antioxidant capacity (49.2 mM Tr/100 g DM) were 60% ethanol and 20 min sonication time. The optimal conditions in the case of total anthocyanin content (89.3 mg C3GE/g) were an 65% ethanol concentration and 13 min sonication time. Conclusion. The development of optimal extraction parameters should allow food producers to use efficient, cost-effective and environmentally friendly technology to isolate biologically active molecules from chokeberry pomace, while the selected extract could be a component of health-promoting bioactive products. https://www.food.actapol.net/volume18/issue3/3_3_2019.pdf response surface methodology chokeberry pomace ultrasonic-assisted extraction total phenolic content antioxidant activity total anthocyanin content eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-09-30 18 3 257 268 article Jewel Hossen 1 Abbas Ali 1 Department of Chemistry, Rajshahi University of Engineering and Technology, Bangladesh Background. Black cumin seed contains considerable amounts of bioactive phenolics that have physiological activity and antioxidant potency, which may be boosted by microwave radiation. The core objective of the study was to evaluate the influence of microwave radiation on the antioxidant activity of cumin seed as a function of pretreatment time and extract concentration. Material and methods. In this study, total flavonoid content (TFC) and antioxidant activity of methanol (CME), 70% methanol in water (CMW), ethanol (CEE) and 70% ethanol in water (CEW) extracts of microwaved radiated cumin seed were measured. The antioxidant activity was determined using a Folin-Ciocalteu assay, phosphomolybdenum assay, DPPH radical scavenging activity, H2O2 scavenging activity, hydroxyl radical scavenging activity and reducing power. To predict antioxidant potency, FTIR spectra of extracts were also recorded. Results. Microwave pretreatment significantly reduced the TFC with the pretreatment time. Antioxidant activity increased with increasing pretreatment time and extract concentration in all extracts. Aqueous methanolic extract from radiated seeds appeared to display the highest effectiveness. The results from FT-IR of ex- tracts indicating the existence of multiple functional groups were comparable to those obtained from multiple antioxidative assays. The antioxidant effectiveness of the samples was ranked: CMW > CEW > CME > CEE. Conclusions. Both treatment duration and extract concentration were found to be critical factors in determin- ing the overall quality of the product. The present study revealed important information for using black cumin seed in developing food products with high antioxidant potency. https://www.food.actapol.net/volume18/issue3/4_3_2019.pdf antioxidant activity black cumin microwave pretreatment scavenging activity eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-09-30 18 3 269 278 article Fangfang Cheng 1 He Chen 1 Ni Lei 1 Meng Zhang 2 Hongchang Wan 2 Guowei Shu 1 School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an, China Shaanxi Yatai Dairy, China Background. Cell-envelope proteinases (CEPs) can improve the texture and organoleptic characteristics of dairy products, and may also cause the release of bioactive peptides, which contribute to improving the host’s health. Thus, the CEPs with high activity produced by L. plantarum has great potential in the development of functional dairy products. Methods. A single factor experiment was used to investigate the effects of prebiotics (inulin, stachyose, isomaltooligosaccharide, xylooligosaccharides, galactooligosaccharides and fructooligosaccharides), inorganic salts (Na2HPO4, NaH2PO4, K2HPO4, KH2PO4, CH3COONa and C6H14N2O7) and amino acids (arginine, leucine, serine, lysine, alanine and glutamic acid) on the activity of cell envelope proteinases (CEPs), specific activity, protein content, OD600 value and pH in MRS broth fermented by Lactobacillus plantarum LP69. Results. The optimum concentration of inulin (0.7%), isomaltooligosaccharide (0.5%), Na2HPO4 (0.4%), CH3COONa (0.4%), leucine (20 mg/L), serine (20 mg/L) for L. plantarum LP69 was estimated with the activity of CEP in the range 17.36–21.47 U/mL, protein content in the range 19.18–22.53 mg/mL, specific activity in the range 0.77–1.12 U/mg. Conclusion. Inulin, isomaltooligosaccharide, Na2HPO4, CH3COONa, leucine and serine are superior to other selected substances, and have a significant influence on the CEP activity and specific activity of L. plantarum LP69. This would provide a reference for further optimization of CEP-producing media of L. plantarum LP69. https://www.food.actapol.net/volume18/issue3/5_3_2019.pdf Lactobacillus plantarum LP69 cell-envelope proteinases prebiotics inorganic salts amino acids single-factor test eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-09-30 18 3 279 292 article Hoda H. M. Fadel 1 Khaled F. Mahmoud 2 Rasha Saad 1 Shereen N. Lotfy 1 Fatma Sh Abd El-Aleem 1 Mohamad Y. S. Ahmed 1 Chemistry of Flavour and Aroma Department, National Research Centre, Cairo, Egypt Department of Food Science and Technology, National Research Centre, Cairo, Egypt Background. Enzymatic hydrolyzed vegetable proteins have been recommended as safe precursors of pro- cess flavours. However, the degree of hydrolysis limits their production on an industrial scale. Nanotechnology can enhance the enzymatic hydrolysis of soybean protein. Therefore, the aim of the present study was to use the enzymatic hydrolyzed soybean protein isolate (E-SPI) nanoparticles for producing a high yield of meat-like process flavour. Material and methods. Ball milling, high-speed homogenization and ultra-sonication were used for prepa- ration of SPI nanoparticles with average range 10–17 nm. The volatile compounds were analyzed by head- space solid phase microextraction (HS-SPME) and gas chromatography coupled with mass spectrometry (GC-MS). The odour attributes of beefy, roasty, savoury, sulphurous and overall acceptability were selected to describe the meat-like process aroma. Results. The total volatiles in the headspace of the meat-like process flavour based on SPI nanoparticles showed a higher yield compared with the untreated sample. Thiols containing compounds, especially the potent odorants of meat-like flavour, were predominant in both samples. However, their yield was significantly higher in the SPI nanoparticles sample. An agreement was found between the intensity of the attributes selected and the aroma composition of the two meat-like flavours investigated. Conclusion. The results of this study suggest that using protein nanoparticles as the main precursors of the process flavours is considered a new chance for innovation in nanoscience. Future studies will be carried out on improving the quality and quantity of vegetable protein nanoparticles that can be used as precursors of another process flavours. https://www.food.actapol.net/volume18/issue3/6_3_2019.pdf protein nanoparticles odour sensory analysis meat-like process flavour transmission electronic microscope soybean protein isolate eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-09-30 18 3 293 303 article ElĹźbieta Kondratowicz-Pietruszka 1 Lidia Ostasz 1 Kinga Tataruch 1 Department of Chemistry, Cracow University of Economics, Poland Background. An analysis of the changes in the quality of edible fats used in the process of frying food products is a crucial issue for both food safety and consumer health. The purpose of this paper is to compare the dynamics of oxidation of selected fats during the frying of French fries at a temperature of 180°C, in an open and closed vessel. Materials and methods. The subject of the study was the following frying media: rapeseed oil, coconut oil, frying fat and lard, for which characteristic numbers, fatty acid profile and oxidisability were determined. The fats were fried with 20 portions of French fries. The total frying time was 5 hours. In order to determine the oxidative stability of the fats, changes in the Totox index during frying were examined. The results of the research were elaborated by applying kinetic analysis methods. Orders, constant speeds and the speeds of fat oxidation processes were determined. Results. The dynamics of fat oxidation during frying varied, which was proven by the values of the orders of processes, ranging from 0.2 to 0.7. The rates of oxidation processes were compared on the basis of velocity constants and it was found that rapeseed oil oxidised 1.35 times faster than frying fat, 1.55 times faster than lard and 1.72 times faster than coconut oil. The order of fat oxidisability calculated on the basis of fatty acid profiles was confirmed by the results of the kinetic analysis. Conclusion. The methods of kinetic analysis applied in this study are well-suited for determining the dynamics of fat oxidation processes during frying. Thus, they can be used as a criterion for selecting an appropriate frying medium. https://www.food.actapol.net/volume18/issue3/7_3_2019.pdf frying fats oxidation dynamics Totox index kinetic analysis eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-09-30 18 3 305 315 article Jerzy Stangierski 1 Agata Kawecka 1 Department of Food Quality and Safety Management, PoznaĹ„ University of Life Sciences, Poland Background. The population of Poland is one of the fastest ageing communities in Europe. Due to people’s ageing it is necessary to adapt the daily diet to these consumers’ requirements. The potential producers of food for senior citizens must allow for elderly people’s possibilities to consume meals (the structural aspect) and their nutritional needs. The aim of the study was to perform an instrumental analysis of the mechanical properties and sensory evaluation of selected foodstuffs for senior citizens. Materials and methods. The foodstuffs were purchased in Japan. There were three meat and vegetable stew products and two creamy soup products. The texture of the samples was analysed at temperatures of about 22°C and 55°C by means of a shear test or with a penetrometer. Dynamic mechanical thermal analysis was applied to characterise the rheological traits of the samples heated to temperatures of 22–55°C. The finished products were evaluated by a ten-member panel trained in accordance with the requirements of PN-EN ISO 8586: 2014-03. Results. The values of the texture parameters of all the samples were low and they were even more significantly reduced when the products were heated. The dynamic viscosity of the systems showed their relatively high density. Among the meat and vegetable dishes, dish no. 2, i.e. beef with vegetables, had the highest score in consumer preferences, i.e. 91.1%. Among the cream soups, sample no. 5, i.e. chicken & vegetable, had the highest score, i.e. 83.8%. The evaluation panel noted that the products were not sufficiently flavoured. Conclusions. The results of the instrumental and sensory tests showed that the products for senior citizens had desirable structural characteristics, which are important for their consumption. As the issue of food for senior citizens is important for consumers all over Europe, it is necessary to consider the taste preferences of consumers inhabiting a particular geographical region (traditional flavours) before such foodstuffs are offered on the market. https://www.food.actapol.net/volume18/issue3/8_3_2019.pdf food for seniors rheology texture sensory evaluation eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-09-30 18 3 317 332 article Fathy H. Elsaid 1 Ali A. Khalil 1 Eman M. Ibrahim 2 Abdelmegeed Mansour 1 Abdelaziz M. Hussein 3 Department of Medical Physiology, Faculty of Medicine, Al-Azhar University, Assiut, Egypt Department of Pathology, Faculty of Medicine, Mansoura University, Egypt Department of Medical Physiology, Faculty of Medicine, Mansoura University, Egypt Background. The present work was designed to study the effects of methanolic stevia extracts and aerobic exercise and combination of both on renal I/R injury in male rats. Methods. 60 adult male Sprague-Dawley rats were subdivided into five equal groups as sham, control, exercise, stevia, and stevia plus exercise group. After 5 weeks of exercise and stevia, animals were exposed to 45 min of left renal ischemia and right nephrectomy followed by reperfusion. Serum creatinine, creatinine clearance, fractional Na excretion (FENa+), malondialdehyde (MDA), reduced glutathione (GSH) and catalase (CAT) levels in kidney tissues were measured. Also, renal histopathology and the expression of caspase-3 by immunohistochemical examination were done. Results. The results showed that stevia, exercise or combination of stevia and exercise caused a significant decrease in serum level of creatinine (p < 0.001) and FENa+ (p < 0.001) and an increase in creatinine clearance (p < 0.001). Moreover, this caused a significant decrease in (MDA; p < 0.046) and an increase in GSH (p < 0.01) and CAT (p < 0.01), as well as causing a significant decrease in caspase 3 expression compared to the control group. Conclusion. Pretreatment with either stevia or exercise of combination of both seem to have protective effects on renal I/R injury. However, the protective effect of exercise against renal I/R injury seems to be less than stevia. These effects might be due to attenuation of oxidative stress and apoptosis in kidney tissues. https://www.food.actapol.net/volume18/issue3/9_3_2019.pdf renal ischemia/reperfusion oxidative stress Stevia rebaudiana exercise caspase 3 eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2019-09-30 18 3 333 341 article Fabrice N. B. Wandji 1 Aduni U. Achidi 1 Moses N. Ngemenya 1 2 Kennedy D. Nyongbela 3 Bernard Tiencheu 1 Department of Biochemistry and Molecular Biology, University of Buea, Cameroon Department of Medical Laboratory Science, University of Buea, Cameroon Department of Chemistry, University of Buea, Cameroon Background. The high medicinal potential of plants, including edible vegetables, is well documented. Vegetables can afford significant health benefits to consumers, depending on their medicinal properties and nutritional value. This study analysed the antimicrobial activity and nutrient contents of nine commonly consumed Cameroonian vegetables and spices for which such information is at present limited. Material and methods. The antimicrobial activity of the methanol extracts of the vegetables was evaluated by disc diffusion and microdilution methods against three tomato fungi and two pathogenic bacteria species. Results. The inhibition zones against fungi ranged from 10–21 mm; Irvingia gabonensis and Apium graveolens showed the highest zones with dose-dependent activity against Fusarium solani and F. oxysporum. The inhibition zones against bacteria ranged from 8–12 mm with Allium porrum having the highest inhibition zone (12 mm). Irvingia gabonensis seeds had the lowest minimum inhibitory concentration (MIC) of 6.25 mg/mL against F. solani and also had the lowest MIC of 2 mg/mL against S. aureus. Proximate composition and mineral analysis were carried out on the most active antimicrobial vegetables, I. gabonensis seeds and A. graveolens. I. gabonensis seeds were rich in lipids (69.90 ±0.14%) while A. graveolens leaves were rich in protein (35.35 ±0.49%). For macro minerals, phosphorous had the highest concentration in I. gabonensis seeds (359.67 ±1.89 mg/100 g) and A. graveolens leaves (622.14 ±2.69 mg/100 g). Iron content was the highest of micro minerals in I. gabonensis seeds (276.51 ±1.41 mg/100 g) while zinc concentration was   the highest in A. graveolens leaves (16.86 ±0.27 mg/100 g). Conclusion. This study has shown that three of the nine Cameroonian vegetables, I. gabonensis seeds, Apium graveolens and A. porrum, may potentially offer both antimicrobial and nutritional benefits to consumers. Consequently, further studies should be conducted to ascertain the effect of cooking and other factors in order to maximize these benefits. https://www.food.actapol.net/volume18/issue3/10_3_2019.pdf vegetables spices edible nutritional antimicrobial