eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-06-30 19 2 139 147 article Aleksandra Szulczewska-Remi 1 MaĹ‚gorzata Nogala-Kalucka 2 Department of Controlling, Financial Analysis and Valuation, Poznan University of Economics and Business, Poland Department of Biochemistry and Food Analysis, PoznaĹ„ University of Life Sciences, Poland Background. Tocotrienols found in certain plant oils, like palm, rice bran, grapeseed and annatto seeds, have been reported to possess beneficial properties for humans, including cancer prevention. Since studies on their beneficial effects on human breast cancer cells have been extensively reviewed, the current understanding of how tocotrienols affect other cancer cells deserves further research. Therefore, the aim of this study was to investigate the antiproliferative and non-cytotoxic effects of tocotrienols on human hepatoma HepG2 and colon colorectal Caco-2 cell cultures. Materials and methods. The cells were exposed to alpha-, beta-, gamma- or delta-tocotrienols at various concentrations and the antiproliferative activities were measured using MTS-based CellTiter 96 followed by a methylene blue assay for counting cells to evaluate the potential toxicity. Results. The research on HepG2 showed statistically similar cytotoxic effects for both beta- and delta-T3 with no effects for alpha- and gamma-T3. Promising results were found for alpha-, beta- and gamma-T3 against CaCo-2. Conclusion. The exact reasons for the sensitivity of liver cancer cells to tocotrienols are unknown. Inhibition is time and dose-dependent, therefore tocotrienols’ homologs show very high toxic or no effects. Tocotrienols appeared to be effective against colon cancer cells. Still, future investigation is necessary to explain the different mechanism of actions to support the antiproliferative effects of these homologs against colon cancer cells. https://www.food.actapol.net/volume19/issue2/1_2_2020.pdf tocotrienols (-T3) cell proliferation cytotoxicity liver cancer cell lines HepG2 colon cancer cell lines Caco-2 eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-06-30 19 2 149 157 article Tianyu Yang 1 Grzegorz LeĹ›nierowski 1 Food Quality and Safety Management, Food Science and Nutrition, PoznaĹ„ University of Life Sciences, Poland Background. Thermal modification has commonly been used in the processing of chicken egg white lysozyme and has shown good antibacterial results in the field of laboratory study. However, the use of conventional thermal energy sources still presents disadvantages. In this work, microwave radiation was used as a new alternative to conventional sources of thermal energy for the modification of lysozyme. Materials and methods. The material for modification was 5% concentration monomer lysozyme solutions with different pH levels. The enzyme was modified by microwave radiation under different microwave powers and different modification times separately. Important lysozyme protein parameters, such as: electrophoresis, hydrolytic activity, hydrophobicity, and solubility, were evaluated. Results. Our research showed that the number of oligomers, especially dimers, and the surface hydrophobicity increased significantly in the preparations obtained after the processes under the appropriate conditions of modification. The highest production efficiency yield was 54.4% oligomers and 30.9% dimers. An additional beneficial effect of using this new method was the fact that the hydrolytic activity did not decrease as much as in the case of other thermal methods. And the solubility of the obtained preparations was high, ranging from 87% to 100%. Conclusion. The research showed that lysozyme dimer formation and other important protein properties changed effectively. Such a method not only changed the protein folding structure but also offered the advantages of a short processing time, high efficiency and easy enzyme control. It will have a greater application potential after further development. https://www.food.actapol.net/volume19/issue2/2_2_2020.pdf lysozyme microwave modification physicochemical properties lysozyme oligomers eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-06-30 19 2 159 167 article Dorota Banaszewska 1 Barbara Biesiada-Drzazga 1 MichaĹ‚ Marciniuk 1 Cyril Hrnčár 2 Henrieta ArpĂĄĹĄovĂĄ 3 Sabina Kaim-Mirowski 1 Institute of Animal Sciences and Fisheries, Siedlce University of Natural Sciences and Humanities, Poland Department of Small Animal Science, Slovak University of Agriculture in Nitra, Slovakia Department of Poultry Science and Small Farm Animals, Slovak University of Agriculture in Nitra, Slovakia Background. The chicken egg is a food product with a rich content of nutrients, such as proteins, vitamins, lipids, and minerals with high bioavailability. Furthermore, eggs are easy to prepare and a relatively inexpensive component of the human diet. The aim of this study was to compare the quality of eggs from an organic and a conventional farm and their content of Na and K. Material and methods. The research material consisted of eggs from laying hens reared in two different systems – organic (according to standards for organic farming and with access to a chicken run) and cage. Forty eggs from each group were analysed. Egg quality traits were divided into destructive and non-destructive. In addition, potassium (K) and sodium (Na) contents were determined in the whole egg, yolk and albumen. Results. The research results indicated slightly better quality of eggs from organic farming compared to eggs from cages in the case of most physical properties. The data clearly show that the content of sodium and potassium in the albumen, yolk and whole egg was higher in the eggs of chickens raised organically compared to the eggs of chickens reared in cages (P ≤ 0.05). Conclusions. The research results indicate a slightly better quality of eggs from the organic farm compared to eggs from cages in the case of most physical properties, as well as the content of macro-elements. Eggs in both systems are produced following scientific management practices. There are many myths among consumers regarding the nutritional quality of eggs produced in different systems. This information can be useful for raising awareness among consumers selecting eggs. https://www.food.actapol.net/volume19/issue2/3_2_2020.pdf egg quality macro-elements rearing system eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-06-30 19 2 169 176 article He Chen 1 Yaolong Mao 1 Guanli Du 2 Xiangyun Li 2 Zemin Liu 2 Jianbo Kou 1 School of Food and Biological Engineering, Shaanxi University of Science and Technology,Xi’an, China Department of Research and Development, Xi’an Xiyangyang Biological Technology Co. Xi’an, China Background. The chemical synthesis of antioxidants has exposed more and more of their disadvantages. Therefore, the development of safe, healthy and efficient natural antioxidants has become a research hotspot. At present, antioxidant peptides are gradually becoming more popular due to their strong antioxidant activity and high safety. Materials and methods. The aim of this experiment was to obtain the optimum fermentation conditions for producing antioxidant peptides from Lactobacillus casei L61. The effects of various factors (fermentation temperature, fermentation time, concentration of regenerated milk and inoculum) on the production of antioxidant peptides by Lactobacillus casei L61 were studied using a single factor test. Four methods (DPPH radical scavenging activity, the ability to chelate iron, hydroxyl radical scavenging rate, total reduction force) were used to determine antioxidant activity in vitro. The optimum fermentation conditions were determined by orthogonal experiment. Results. The results showed that the optimal fermentation conditions for the production of antioxidant peptides by L61 were 11% reconstituted milk, 5% inoculated milk, fermentation at 41℃ and 16 hours of fermentation time. Under these conditions, the results of the orthogonal test showed that the DPPH radical scavenging rate of the whey sample was 59.97 ±0.87%, which was higher than those of the other 9 groups, and significantly higher than that of the control group (41.97 ±1.37%). Conclusion. The concentration of reconstituted milk and the amount of inoculated milk had a significant effect on the production of antioxidant peptides by Lactobacillus casei L61. It provides a reference for the optimization of the fermentation nutritional composition of antioxidant peptides produced by Lactobacillus casei L61. https://www.food.actapol.net/volume19/issue2/4_2_2020.pdf goat milk antioxidant peptide fermentation Lactobacillus casei eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-06-30 19 2 177 184 article NilgĂźn ErtaĹŸ 1 Mine Aslan 1 Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Konya, Turkey Background. There has been a resurrection of interest in traditionally cultivated hemp seeds as an alternative food ingredient source over the last few years. Hemp seeds are an excellent food source in terms of protein, dietary fiber, omega fatty acids, vitamins and minerals. In this way,  hemp flour allows the development of  a product with a high nutritional content for human nutrition. Materials and methods. This study aimed to investigate the effects of using raw and roasted hemp flour instead of wheat flour (0–5–10–15–20%) in cookies in terms of physical, chemical and sensorial properties. Results. The results showed significant differences (p < 0.05) in some chemical and physical properties among cookies. The addition of raw and roasted hemp flour significantly (p < 0.05) affected the color parameters of the cookie samples; L* and b* values decreased and a* values increased. The cookie formulation with increased hemp flour (raw or roasted) resulted in an increase in ash, protein, fat, total phenolic content and antioxidant activity values in the cookie samples, and the highest values were observed with a 20% level. The raw and roasted hemp flour content significantly decreased the hardness and resulted in softer cookies. For sensory evaluation, the cookies supplemented with raw hemp flour up to 20% and roasted hemp flour up to 15% were found to be more desirable by the panelists in terms of overall acceptability. Conclusion. The results showed the effects of the process applied to the seed and the usability of hemp seed in the product formulation. The nutritional values of hemp seed in the cookie samples demonstrated that it can be used as an alternative ingredient in the development of functional foods. https://www.food.actapol.net/volume19/issue2/5_2_2020.pdf hemp seed roasted raw cookie functional food eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-06-30 19 2 185 194 article Yang Liu 1 2 Xiao Ding 1 Li Xue Zheng 1 Yang Zhang 1 Hongli Zhou 2 School of Biology and Food Engineering, Changshu Institute of Technology,Changshu, Jiangsu Province, China College of Chemical and Pharmaceutical Engineering, Jilin Institute of Chemical Technology, Jilin, Longtan District, China Background. Trollius chinensis Bunge is a common herbal plant used for pharmaceutical and food resources in China. The dry flowers of Trollius chinensis Bunge are also treated as a traditional Chinese tea for daily drinking, yet the Trollius chinensis Bunge tea will exhibit a bitter taste in a certain concentration range and is not always accepted among consumers. The aim of the study was to design a herbal drink with a good flavor and optimize the formulation. Materials and methods. Trollius chinensis Bunge was purchased and ground. The sensory fuzzy comprehensive evaluation method and the orthogonal test were applied to optimize the formulation of the Trollius chinensis Bunge herbal drink. Results. The results showed that the optimum formulation was as follows: an addition amount of Trollius chinensis Bunge extract solution of 30%; an addition amount of mint extract solution of 4%; an addition amount of liquorice extract solution of 7%; an addition amount of sugar of 3%; an addition amount of citric acid of 0.15%. The polysaccharide content decreased with an increase in storage time; the stability of the polysaccharides was not significantly affected by storage temperature (P > 0.05). The pH value of the samples was significantly affected by storage temperature (P < 0.01), which was basically unchanged at 4°C and 25°C, and relatively large at 37°C; the stability of color was significantly affected by temperature (0.01 < P < 0.05). Conclusion. Sensory fuzzy comprehensive evaluation is an useful evaluation method in optimizing the formulation of a herbal drink. These results provide some theoretical basis for the food product development of Trollius chinensis Bunge. https://www.food.actapol.net/volume19/issue2/6_2_2020.pdf Trollius chinensis Bunge sensory fuzzy formulation optimization eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-06-30 19 2 195 205 article Eva IvaniĹĄovĂĄ 1 Martina BlaĹĄkovĂĄ 1 Margarita Terentjeva 2 Olga Grygorieva 3 Olena Vergun 3 Jan Brindza 4 Miroslava KačániovĂĄ 5 6 Department of Technology and Quality of Plant Products, Slovak University of Agriculture in Nitra, Slovakia Institute of Food, Environmental Hygiene, University of Life Sciences and Technology Jelgava, Latvia Department of Fruit Plants Acclimatisation, M.M. Gryshko National Botanical Garden of Ukraine of National Academy of Sciences, Kyiv, Ukraine Institute of Biological Conservation and Biosafety, Slovak University of Agriculutre in Nitra, Slovakia Department of Fruit Growing, Viticulture and Enology, Slovak University of Agriculture in Nitra, Slovakia Department of Bioenergetics and Food Analysis, University of Rzeszow, Poland Background. Sea buckthorn is a good and possible source of a wide range of bioactive compounds with     a positive effect on the human body, especially polyphenols and carotenoids. Materials and methods. The present study aimed to evaluate the antioxidant and antimicrobial activities of Hippophae rhamnoides L. products – 100% oil, 100% juice, dry berries, and tea (dry berries, leaves, and twigs). The antioxidant activity was determined by DPPH radical scavenging and molybdenum reducing antioxidant power methods. The content of phytochemicals (polyphenols, flavonoids, carotenoids) was measured by colorimetric methods. The detection of antimicrobial activity was carried out using the disc diffusion method and an evaluation of minimal inhibition concentration against three species of Gram-negative bacteria: Escherichia coli CCM 3988, Salmonella enterica subsp. enterica CCM 3807, Yersinia enterocolitica CCM 5671, and three Gram-positive bacteria: Bacillus thuringiensis CCM 19, Listeria monocytogenes CCM 4699, Staphylococcus aureus subsp. aureus CCM 2461. Results. All the tested sea buckthorn products had a high antioxidant activity. The highest content of total polyphenols (204.26 mg GAE/g), flavonoids (30.00 mg QE/g), and carotenoids (0.34 mg/g) were identified in 100% sea buckthorn juice. Maximal values of the antioxidant activity were found using the DPPH method for 100% oil (8.75 mg TE/g) and molybdenum reducing power for tea (196.41 mg TE/g). All the tested products showed strong antimicrobial activity against the tested bacteria, confirmed by both methods – disc diffusion (especially for Yersinia enterocolitica CCM 5671) and minimal inhibitory concentration. Conclusion. The pronounced antioxidant and antibacterial properties of sea buckthorn products indicate the importance of sea buckthorn application in health promotion and agricultural practice. https://www.food.actapol.net/volume19/issue2/7_2_2020.pdf Hippophae rhamnoides polyphenols flavonoids carotenoids antimicrobial activity eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-06-30 19 2 207 218 article Yan Ling Low 1 Liew Phing Pui 1 Department of Food Science with Nutrition, UCSI University, Kuala Lumpur, Malaysia Background. The bite-sized jelly sphere with a gelatinous exterior and fruit puree interior is a type of innovative fruit-based dessert. This study aimed to produce jelly spheres with a gelatinous exterior and mangopineapple puree interior by using frozen reverse spherification. Materials and methods. A full factorial design (23) was applied to study the effects of mango-pineapple ratio (x1), immersion time in sugar solution (x2), and concentration of sugar solution (x3) in the production  of mango-pineapple jelly spheres using frozen reverse spherification. The responses studied were the physicochemical properties (color, total soluble solids, and texture) and sensory evaluation of mango-pineapple jelly spheres. Results. Mango-pineapple ratio had a positive effect on a* and b* while having a negative effect L* value on the jelly sphere. Total soluble solids of jelly spheres were influenced by both immersion time in sugar solution and concentration of sugar solution. Immersion time in sugar solution had a positive effect on the peak force of the compression cycle and deformation at peak load while having a negative effect on the total soluble solid of jelly spheres. On the other hand, the concentration of sugar solution had a positive effect on the sensory evaluation in terms of flavor, texture, and overall acceptability. The desirability function approach was used to optimize the factors, and an overall desirability of 0.89 for all responses was achieved with 1.28:1 mango-pineapple ratio, 30 mins immersion time in sugar solution, and 22°Brix sugar solution. A proximate analysis of the optimized mango-pineapple jelly spheres had an energy content of 73.18 kcal/100 g and showed nutrient values of 81.11% moisture, 0.10% ash, 0.46% protein, 0% fat, 0.97% total dietary fiber, and 17.35% digestible carbohydrate. Conclusion. The development of the optimal mango-pineapple jelly sphere allows food producers to produce a dessert that is low in calories, with a good appearance and consumer acceptability. https://www.food.actapol.net/volume19/issue2/8_2_2020.pdf fruit spherification full factorial design encapsulation eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-06-30 19 2 219 229 article Nadezhda Tr. Petkova 1 Manol H. Ognyanov 2 Radka Z. Vrancheva 3 Peter Zhelev 4 Department of Organic Chemistry and Inorganic Chemistry, University of Food Technologies, Plovdiv, Bulgaria Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Laboratory of Biologically Active Substances, Plovdiv, Bulgaria Department of Analytical Chemistry and Physical Chemistry, University of Food Technologies, Plovdiv, Bulgaria Dendrology Department, University of Forestry, Sofia, Bulgaria Background. Common whitebeam, Sorbus aria (L.) Crantz is an European and Near-Eastern deciduous tree with small red fruits. However, the edible use of this forest fruit is currently not widespread. Also, its nutritional and antioxidative properties remained undiscovered. In this study, the chemical composition and antioxidant properties of common whitebeam fruit were investigated. Materials and methods. The fruit were collected from Golo Bardo Mountain in Bulgaria. The phytochemical (carotenoids, phenolic compounds, flavonoids), nutritional (moisture, ash, titrable acidity, lipids, proteins, pectin, carbohydrates) and antioxidant activity were evaluated by four assays (DPPH, ABTS, FRAP, and CUPRAC). Results. Sugar analysis demonstrated that only fructose and glucose were detected in the fruit. Pectin content did not exceed 1.30%. Moreover, the fruit had a low lipid content (0.80%). The whitebeam fruit were also characterized as a source of carotenoids (1.69 mg/100 g fresh weight, fw), phenolic compounds (32.42 mg GAE/100 g fw), and flavonoids (20.08 mg QE/100 g fw). Among phenolic acids, only 2,4-dihydrohybenzoic, caffeic, p-coumaric, and sinapic acid were detected. The antioxidant potential of the fruit was from 168.52 mM TE/100 g fw (FRAP) to 244.81 mM TE/100 g fw (CUPRAC assay). Conclusion. The current research enriched the available information about the nutritional potential and chemical composition of common whitebeam fruit and their low sugar content. The absence of sucrose, together with its high phenolic content, demonstrated the potential of this fruit for future application in food products and supplements. https://www.food.actapol.net/volume19/issue2/9_2_2020.pdf whitebeam biological activity nutrients pectin phenolic acids pigments eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2020-06-30 19 2 231 237 article Vivienne Nkiru Ibeanu 1 Peace Nwanneka Ani 1 Peter Ndubuisi Eze 1 Department of Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria Background. Many underutilized wild fruits offer potential novel sources of macro- and micro-nutrients,  as well as health-promoting antioxidants and phytochemicals. However, these benefits are not fully harnessed due to limited information on their composition. Dika fruit is one of such underutilized wild fruits. This study was carried out to analyze juice samples processed from dika fruit for nutrient and non-nutrient contents,   as well as for their sensory attributes. Materials and methods. Fruits harvested from rural communities in Nsukka, Enugu State, Nigeria were washed and divided into two portions. The skin of one portion was peeled off and sliced into small pieces (2 cm) (PDJ), while the other portion was sliced (2 cm) with the peel (UPDJ). Each portion was liquefied with a high-speed Kenwood kitchen blender, filtered through a clean muslin cloth and evaluated for proximate, mineral, vitamin, phytochemical and anti-nutrient contents. A 9-point hedonic scale was used to evaluate the sensory properties of the juices. The data were analyzed using a Statistical Package for Social Science, version 21 and significance was set at p ≤ 0.05. Results. The UPDJ had significantly (p < 0.05) higher carbohydrate (15.75%), protein (4.72%), fat (2.65%) and ash (0.47%) contents than PDJ. No significant difference existed in both vitamin and mineral contents of the two samples except for zinc, which was significantly (p < 0.05) higher in the PDJ. Phytochemicals and anti-nutrients were significantly (p < 0.05) more numerous in the UPDJ than PDJ. The PDJ was rated higher than the UPDJ in all sensory attributes. Conclusion. The juice samples contain appreciable amounts of carbohydrate, vitamin C, flavonoids, alkaloids, and glycosides. The anti-nutrients were within acceptable levels. Dika fruit is locally available and could be incorporated into meals to promote good health. https://www.food.actapol.net/volume19/issue2/10_2_2020.pdf African bush mango micro-nutrient phytochemical proximate composition organoleptic properties