eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-03-30 19 1 5 14 article Marcela Morales 1 Karol Zapata 2 Carlos A. Sagaste 3 Alberto A. Angulo 4 BenjamĂ­n Rojano 1 Facultad de Ciencias, Universidad Nacional de Colombia, MedellĂ­n, Antioquia, Colombia Facultad de Minas, Universidad Nacional de Colombia, MedellĂ­n, Colombia Instituto de IngenierĂ­a, Universidad AutĂłnoma de Baja California, Mexicali, Mexico Departamento de QuĂ­mica, Facultad de Ciencias BĂĄsicas, Universidad de CĂłrdoba MonterĂ­a, Colombia Background. Emerging extraction techniques for bioactive compounds have been cataloged as efficient and cost effective compared to conventional ones. The objective of this research was to define the time and temperature that will guarantee a higher mangiferin content and antioxidant potential in Colombian Criollo mango peel through Ultrasound Assisted Extraction (UAE). Materials and methods. To find the optimal extraction conditions, response surface methodology was used, proposing a 32 factorial experimental design having as response variables the content of mangiferin and total phenols, and the antioxidant activity measured through ABTS and ORAC techniques. Results. According to the results obtained, the R2 values were in accordance with the adjusted R2 values, showing that the data fit the model well. The results showed that both time and temperature had a significant effect on all the variables evaluated (p < 0.05). The optimization of multiple responses showed that the optimal extraction conditions were 10 min and 54°C; these values were performed experimentally to compare theoretical values, finding percentages of standard residual error of less than 5%. Conclusion. This allows the conclusion that the optimal parameters of temperature and time in ultrasound- assisted extraction were defined in Criollo mango peel. On the other hand, the peel showed a considerable metabolite content and antioxidant activity, suggesting it as a possible functional additive in the production of juices, nectars, and other mango-based products. https://www.food.actapol.net/volume19/issue1/1_1_2020.pdf ultrasound-assisted extraction antioxidant activity optimization response surface mango eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-03-30 19 1 15 24 article Marta BurzyĹ„ska 1 Dorota Piasecka-Kwiatkowska 1 Ewa Springer 2 PoznaĹ„ University of Life Sciences, PoznaĹ„, Poland Diagnostics and Treatment Center for Allergy SNOZ Alergologia Plus in PoznaĹ„, Poland Background. Small amounts of protein can be found in honey, including well known allergen sources, such as plant pollen and honeybee secretions. Despite this, there are few case reports describing allergic reactions following the consumption of honey. The aim of this study was to examine the allergenic properties of nectar honey collected throughout the entire beekeeping season from different provinces in Poland. Materials and methods. The immunoreactive properties of 20 Polish nectar honeys were analysed using the sera of IgE pollen allergenic patients (n = 5). The botanical origins and pollen of the anemophilous plants in the studied honeys were identified through palynological analysis. Results. The significant differences in the protein content between the five varieties of honey and the differences in protein pattern and pollen profiles were observed. All of the honey samples contained immunoreactive fractions reacting with IgE present in the sera of patients allergenic to different pollens. Conclusions. Although honey allergies are reported relatively rarely, all the tested samples of Polish nectar honeys contained many protein fractions which reacted with the IgE antibodies of allergenic patients. In all samples, the immunoreactive protein band with a molecular weight around 60 kDa, probably secreted by bees, was present. The results do not allow the immunoreactive fractions characteristic for particular honey varieties to be identified. https://www.food.actapol.net/volume19/issue1/2_1_2020.pdf allergenicity nectar honeys SDS-PAGE immunoblotting eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-03-30 19 1 25 36 article Olga Grygorieva 1 Svitlana Klymenko 1 Olena Vergun 2 Erika MĹˆahončákovĂĄ 3 JĂĄn Brindza 4 Margarita Terentjeva 5 Eva IvaniĹĄovĂĄ 6 Department of Fruit Plants Acclimatisation, M. M. Gryshko National Botanical Gardens of Ukraine National Academy of Sciences, Kyiv, Ukraine Department of Cultural Flora, M. M. Gryshko National Botanical Gardens of Ukraine National Academy of Sciences, Kyiv, Ukraine Botanical Garden, Slovak University of Agriculutre in Nitra, Slovakia Institute of Biological Conservation and Biosafety, Slovak University of Agriculutre in Nitra, Slovakia Institute of Food, Environmental Hygiene, Faculty of Veterinary Medicine, University of Life Sciences and Technology, Jelgava, Latvia Department of Technology and Quality of Plant Products, Slovak University of Agriculutre in Nitra, Slovakia Background. Neglected and underutilized plant species could serve as a valuable source of natural bioactive compounds. The objective of this study was to evaluate the biological activity of Chinese quince (Pseudocydonia sinensis Schneid) genotypes of Ukrainian and Slovak origin. Materials and methods. The content of the total antioxidant activity (DPPH method and molybdenum reducing antioxidant power), total polyphenol, flavonoid and phenolic acid compounds in the pulp and peel of Chinese quince were compared across five genotypes from Slovakia and three from Ukraine. Results. All tested samples exhibited DPPH• radical scavenging activities with values from 6.17 to 9.56 mg TEAC (Trolox equivalent antioxidant capacity) per gram of dry matter (DM). Antioxidant activity, measured using the molybdenum reducing antioxidant power method, ranged from 69.82 to 225.04 mg TEAC per gram of DM. Total polyphenol content was from 34.73 to 82.02 mg GAE (gallic acid equivalent), while total flavonoid content was from 0.50 to 26.72 mg QE (quercetin equivalent) per gram DM. Phenolic acid content varied from 1.12 to 8.39 mg CAE (caffeic acid equivalent) per gram DM. The peel extracts contained the highest content of bioactive compounds when compared with the pulp extract (from 15.30 to 32.60%). All observed parameters differed significantly between the genotypes. Strong positive correlations (p ≤ 0.05) were observed between the content of phenolic acids and flavonoids in the peel in plants from Slovakia (r = 0.951, r = 0.928, respectively); between the phenolic acid and antioxidant capacities detected using the MRP method – r = 0.950 and r = 0.955 for peel and pulp, respectively; between the determination of antioxidant activity by the DPPH and MRP methods in the peel and pulp in plants from Ukraine (r = 0.986, r = 0.998, respectively). Significantly positive correlations were found between all the parameters in the samples of Ukrainian origin. Conclusion. The results showed that all fruit extracts exhibited strong antioxidant activities, which generally correlated positively with the total phenolic content. This study demonstrates that Chinese quince fruit grown in Ukraine and Slovakia is a perspective source of valuable polyphenol content with high antioxidant activity and is a valuable fruit for use in the agriculture and food industries. https://www.food.actapol.net/volume19/issue1/3_1_2020.pdf Pseudocydonia sinensis fruits antioxidant activity phenolic compounds eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-03-30 19 1 37 45 article Katarzyna Grzelak-BĹ‚aszczyk 1 Andrzej Czarnecki 1 Robert Klewicki 1 ŁódĹş University of Technology, Poland Background. The onion is one of the most popular vegetables in the world, often used in the food industry. The purpose of this work was to determine the effect of osmotic dehydration of onions after storage in solutions containing various amounts of sucrose and sodium chloride on the course of osmoconcentration and the level of polyphenols in the dehydrated vegetables. The results could be useful to define the dehydration conditions under which a product retains the highest content of these health-promoting substances. Materials and methods. Onions var. Robusta were used. The vegetables were stored for six months at 0°C (air relative humidity 75–80%). They were cut into quarters just before dewatering. Samples of 20 ±1 g were dehydrated for five hours in a 40–60°Bx sucrose solution and a 5–15% NaCl solution (25°C); the weight ratio of the sample to the solution was 1:5. The contents of polyphenols and dry matter were determined. Results. The use of a mixture of two osmotic agents (sucrose, sodium chloride) was more effective in the increase of dry matter content than using only sucrose. Nearly 49% dry matter content in onion was obtained by using a 60% solution (50% sucrose + 10% NaCl) for five hours. The greatest differences in the content of total polyphenols occurred during the first hour. After this time, retention amounted to 48–90%, depending on the concentration of sucrose (40–60%) and sodium chloride (5–15%). The retention of diglycosides of quercetin (mainly quercetin-3,4’-diglucoside) was lower than that of monoglycosides (mainly quercetin-4’- -glucoside). Following dehydration in a solution containing 60% sucrose and 10% NaCl, after three hours, there was about one third of the initial amount of the above-mentioned compounds in onion. Conclusion. The increase in the concentration of the hypertonic solution, being a mixture of sucrose and sodium chloride, causes a reduction in the retention of total polyphenols in osmotically dehydrated onions. The smallest losses occur after applying a 40% sucrose solution with NaCl up to 10%. https://www.food.actapol.net/volume19/issue1/4_1_2020.pdf osmotic dehydration polyphenols monoglycosides diglycosides onion eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-03-30 19 1 47 56 article Camila Carvalho 1 Alessandra Pagani 1 Alan Teles 1 Jucenir Santos 1 Tatiana Pacheco 1 Ranulfo Combuca Junior 2 Magali Pozza 2 Federal University of Sergipe – UFS, SĂŁo CristĂłvĂŁo, Brazil MaringĂĄ State University, Maringa, Brazil Background. Jamelão fruit (Syzygium cumini), has recently attracted interest as a functional food for being rich in anthocyanins, which has antioxidant power, attractive color and stability in high acid foods. Materials and methods. Samples of yoghurt with jamelão capsules obtained through the gelling process with sodium alginate solution and bioactive yoghurt (control + capsules) were evaluated. The samples were evaluated for composition, microbial viability, the stability on the anthocyanic pigments and its antioxidant activity. Results. With the addition of jamelão pulp capsules there was a reduction in the Streptococcus thermophilus count. The addition of capsules in yoghurts were able to increase the amount of phenols and anthocyanins, as well as antioxidant potential at 28 days. The chromatographic analysis showed that process was efficient, being capable of encapsulating a large part of the bioactive compounds present in the pulp. Conclusion. The addition of jamelão pulp capsules to yoghurts was shown to be a promising and viable alternative, since the bioactive compounds present in the fruit were present in the yoghurt. https://www.food.actapol.net/volume19/issue1/5_1_2020.pdf yoghurt hydrocolloids ionic gelation Syzygium cumini eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-03-30 19 1 57 71 article Carmo Serrano 1 Margarida Sapata 1 M. Conceição Oliveira 2 AndrĂŠ Gerardo 3 ClĂĄudia Viegas 3 Instituto Nacional de Investigação AgrĂĄria e VeterinĂĄria (INIAV, I.P.), Oeiras, Portugal Centro de QuĂ­mica Estrutural, Instituto Superior TĂŠcnico, Lisboa, Portugal Escola Superior de Hotelaria e Turismo do Estoril (ESHTE), Estoril, Portugal Background. In our study, oleoresins were explored for their ability to replace the original ground spice and herbs with a standardized taste and aroma, and mask the salt reduction. In order to protect taste and aroma oleoresins from high temperature, and to improve their solubility in food matrices, encapsulation with inulin and maltodextrin was carried out from two mixtures of oleoresins using two drying processes (spray and freeze drying), thus allowing it to be used as an additive to reduce salt for convenience in the food industry. Materials and methods. The oleoresins experiment was conducted with two mixtures to apply to meat and fish. Oleoresins were obtained by solvent extraction, and the solvent was removed by evaporation, encapsulated into inulin and maltodextrin microcapsules, and powdered by spray and freeze drying. Physicochemical analyses were carried out using several methods (drying yields, water activity, solubility, hygroscopicity, color, encapsulation efficiency), and characterization of the microcapsules was done by scanning electron microscopy. The total phenolic compounds were quantified using the Folin-Ciocalteau method, and the chemical compounds present in the microcapsules were elucidated by high resolution mass spectrometry. Results. Freeze and spray drying the microcapsules presented good quality products with high yields, high encapsulation efficiency and good solubility. The spray drying process can offer better applications for the food industry due to the more regular shape of the microcapsules. In addition, inulin microcapsules obtained by spray drying showed a more protective effect for flavonoid compounds in fish oleoresins, while maltodextrin microcapsules offered more protection for hydroxycinnamic acids in meat oleoresins. Conclusions. The present study shows an attractive encapsulation system for non-volatile compounds from oleoresins, which results in standardized taste and aroma products that can reduce salt in food systems with different compositions. https://www.food.actapol.net/volume19/issue1/6_1_2020.pdf oleoresins encapsulation inulin maltodextrin morphology spray and freeze drying salt reduction eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-03-30 19 1 73 82 article Piotr SaĹ‚ek 1 WiesĹ‚aw Przybylski 1 Danuta Jaworska 1 Lech Adamczak 2 Dorota ZieliĹ„ska 1 Artur GĹ‚uchowski 1 Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences – SGGW, Poland Department of Food Technology, Warsaw University of Life Sciences – SGGW, Poland Background. Recently, an increase in the consumption of poultry meat has been observed Worldwide. This is related to the growing production of this kind of meat. Intensive poultry meat production affects the level of bird welfare and meat quality. The meat industry is looking for new solutions that can reduce meat quality defects. One of them may undoubtedly be a feed reformulation, of which a supplementation with zinc can be taken into consideration. The aim of this study was to evaluate the impact of Zn supplementation of chicken feed on the technological and sensory quality of meat. Materials and methods. The research was carried out on material taken from 60 carcasses. Half of the group (30 pieces) was fed with Zn in the form of nonorganic compounds (zinc oxide) and the other 30 chickens were fed zinc in its organic form, and amino acids (ratio 1:1). After the broilers were slaughtered, the meat quality was evaluated in the breast muscle, and was based on pH value, color parameters, natural drip loss, cooking loss, microbiological status, sensory quality, instrumental shear force and lipid oxidation status. Results. The obtained results show that lower levels (p ≤ 0.01) of drip loss (1.04%), and higher amounts   (p ≤ 0.01) of glucose (4.61 mmol/l) and protein (0.7%) were found in the meat from the group fed with zinc in organic form as an additive. Moreover, the meat from this group was less red (a* value = –0.46 vs. 0.11) and less yellow (b* value 8.41 vs. 10.16) at the same time (p ≤ 0.01). There were no significant differences between the examined groups for cooking loss, microbiological status, lipid oxidation and sensory quality. Conclusion. It should be stated that Zn supplementation in a form with amino acids has a beneficial effect on the quality of poultry meat as far as drip loss reduction is concerned. https://www.food.actapol.net/volume19/issue1/7_1_2020.pdf poultry meat Zn supplementation drip loss sensory quality microbiology eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-03-30 19 1 83 100 article Sharmineh Sharafi 1 Leila Nateghi 1 Orang Eyvazzade 1 Maryam Taj Abadi Ebrahimi 2 Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran Department of Biology, Islamic Azad University, Tehran, Iran Background. Today’s demand for low-fat dairy products, especially cheeses with favorable qualitative properties such as high-fat cheese, has increased. The main goals of this research are to optimize the textural hardness properties of ultrafiltrated, low-fat cheese (7–9%), to investigate the possibility of its production with various concentrations of galactomannan and novagel (0.1–0.5%), and to assess the physicochemical, textural hardness and sensorial properties of the produced low-fat cheese in comparison with full-fat cheese. Methods. The textural hardness of the cheeses was tested by a texture analyzer (Stable micro system TA.XT plus Texture, London, UK) equipped with a load cell of 5 kg. The pH values were measured using the      pH meter and acidity of the cheese samples according to AOAC standard no. 15004 (AOAC, 1995b). The moisture content and dry matter were measured according to AOAC standard number 920.124 (AOAC, 1995a) as well. The total protein was measured according to AOAC standard no. 991.20 (AOAC, 2005). The amounts of salt and ash were measured according to AOAC (1995a) standard no. 945.46 (AOAC, 1995b), respectively. Results. The results show that the textural hardness properties and sensorial properties of the cheese treatment containing 9% fat, 0.5% galactomannan, and 0.3% novagel are very similar to selected control samples. Meanwhile, optimization of the textural properties of low-fat cheeses via the response-surface method shows that the treatment containing 9% fat, 0.32% novagel and 0.5% galactomannan fulfills the desirable properties of a full-fat cheese up to 100% desirability. Conclusion. The results of this research also show that by using galactomannan and novagel in the formulation of low-fat cheese, it can be produced with favorable texture textural hardness and sensorial properties close to full-fat cheese. https://www.food.actapol.net/volume19/issue1/8_1_2020.pdf ultrafiltrated low-fat cheese novagel galactomannan hydrocolloid eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-03-30 19 1 101 107 article Barbara Biesiada-Drzazga 1 Dorota Banaszewska 1 Karolina WielogĂłrska 1 Sabina Kaim-Mirowski 1 Institute of Animal Sciences and Fisheries, Siedlce University of Natural Sciences and Humanities, Poland Background. Eggs have been considered an important component of the human diet for centuries. There is currently a wide assortment of eggs available to consumers, varying in terms of weight (from S to XL), housing system (0 to 3), diet, packaging, etc. Although the egg’s nutritional value is most important to consumers, their perceptions are unfortunately generally based not on facts, but on popular opinion. Most commercial lines of laying hens used in Poland are of foreign origin. However, some farms use commercial lines from Polish breeding farms. Therefore, research was undertaken to determine selected characteristics of eggs obtained from hens of different origins raised in an intensive system, i.e. industrial production of eggs. Material and methods. The research material consisted of eggs from Hy-Line Brown and Messa 43 hens from large-scale production. The eggs were obtained from hens at the ages of 35, 40 and 45 weeks. The analysis included selected external and internal characteristics of eggs laid during the study period. The eggs were evaluated immediately after laying, and the following quality parameters were determined: egg weight, shell weight, shell thickness, white weight, yolk weight, and pH of white and yolk. Chemical analysis of dry matter, total protein, crude fat and crude ash content in the whites and yolks was performed. The cholesterol content and fatty acid profile in the yolk were analysed as well. A statistical analysis of the results was performed. Results. The analyses revealed significant differences in the weight and morphological composition of eggs depending on the genotype of the hens. Compared to eggs obtained from Hy-Line Brown hens, eggs from Messa 43 hens had significantly lower shell thickness, greater weight between 35 and 45 weeks of age,       a larger proportion of shell, and a smaller proportion of albumen. Yolks and whites of eggs from Hy-Line Brown hens contained significantly more dry matter and total protein than those of Messa43 chickens, while the cholesterol content in the yolks of both groups was similar. The fatty acid profile of the egg yolk was similar irrespective of the origin of the hens. Conclusions. Significant differences in egg weight and the parameters of morphological components of eggs were found between the experimental groups. Genotype did not influence cholesterol content or the fatty acid profile in the yolk. https://www.food.actapol.net/volume19/issue1/9_1_2020.pdf hen genotype egg quality eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-03-30 19 1 109 122 article Joanna MikoĹ‚ajczyk-Stecyna 1 Anna M. Malinowska 1 Agata Chmurzynska 1 Poznan University of Life Sciences, Poland Background. Taste sensitivity is one of the most important biological determinants of food choice. Polymorphisms within the bitter taste receptor genes TAS2R3 (rs765007), TAS2R5 (rs2234012), TAS2R19 (rs10772420), and TAS2R50 (rs1376251) may affect bitter taste sensitivity and thus food choices and thereby metabolic biomarkers in blood. The aim of this study was to investigate associations between selected TAS2Rs  single nucleotide polymorphisms (SNPs) and the choice of the most popular bitter food items in    a Polish population, BMI and blood biomarkers in elderly women. Material and methods. The study group included 116 Polish women over 60 years of age. Intake of Brassica vegetables, grapefruit and coffee was assessed using a food frequency questionnaire. Biochemical parameters were measured using the spectrophotometric method. Genotyping was performed using the high resolution melting method. Results. We show an association between SNPs of the TAS2R3 gene and the frequency of Brassica vegetable intake, between SNPs of the TAS2R5 gene and the frequency of grapefruit intake, and between the simultaneous effects of polymorphisms within TAS2R3 and TAS2R5 and the frequency of eating Brassica vegetables in general. We found no association between the genetic polymorphisms of TAS2R19 or TAS2R50 that were examined and the frequency of bitter-tasting food intake. Moreover, the SNPs of the selected TAS2Rs genes may be associated with the lipid profile, serum level of glucose and CRP, depending on the frequency of consumption of particular bitter-tasting items. Conclusions. The genetic polymorphisms analyzed in the study seem not to contribute significantly to variability in bitter-tasting food intake in elderly women, although they may influence metabolic biomarkers dependent on the intake of particular bitter-tasting food items. https://www.food.actapol.net/volume19/issue1/10_1_2020.pdf bitter taste blood lipid biomarkers consumption frequency genetic polymorphism TAS2R3 TAS2R5 TAS2R19 TAS2R50 eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-03-30 19 1 123 131 article MaĹ‚gorzata DobrzyĹ„ska 1 Juliusz PrzysĹ‚awski 1 Department of Bromatology, Poznan University of Medical Sciences, Poland Background. According to the latest recommendation for patients with hyperuricemia and high cardiovascular risk, the serum uric acid (SUA) concentration should be lower than 5 mg/dL (<298 μmol/L). Additionally, studies have shown that SUA concentration in participants with hyperuricemia correlates with some dietary factors. The aim of this study was to assess the relationship between SUA concentration and some cardiovascular risk factors. Material and methods. Fifty-six postmenopausal women with dyslipidemia and without hypertension were assigned to 2 groups based on SUA concentration. The first group consisted of women with a SUA concentration ≥5 mg/dL and without gout, and the second group comprised women with a SUA concentration <5 mg/dL. Anthropometric parameters, nutrition, structure of consumption, dietary potential renal acid load (PRAL), lipid profile parameters and blood pressure were evaluated. Results. Postmenopausal women with a SUA ≥5 mg/dL had statistically significant higher values of serum triglyceride (TG) concentration, waist-to-hip ratio (WHR) and diastolic blood pressure than women with a SUA concentration <5 mg/dL. Analysis of nutrition showed statistically significant differences between the groups in the intake of starch, saturated and polyunsaturated fatty acids, cholesterol and vitamin E. Additionally, we observed a correlation between PRAL value and SUA. The structure of consumption between the groups was varied. Conclusion. SUA concentration ≥5 mg/dL may increase the cardiovascular risk. The association observed between PRAL and SUA can be used to evaluate diet. https://www.food.actapol.net/volume19/issue1/11_1_2020.pdf uric acid cardiovascular disease postmenopausal nutrition dietary potential renal acid load