eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-09-30 21 3 239 250 article Anna Muzykiewicz-SzymaĹ„ska 1 Anna Nowak 1 Katarzyna Florkowska 1 Adam Klimowicz 1 Chair and Department of Cosmetic and Pharmaceutical Chemistry, Pomeranian Medical University in Szczecin, Poland Background. The Mirabelle plum fruit is a known and valuable source of biologically active compounds, including antioxidants. This fruit is used in the food industry due to its savory taste as well. The leaves, despite their high content of active compounds, are used much less. This study aimed to optimize the extraction process of Mirabelle plum leaf and fruit. The effect of the freezing-thawing process on the antioxidant activity of extracts was evaluated, as was the content of selected phenolic compounds. The concentration of some plant pigments in fresh and frozen raw material and the content of a few phenolic acids in the selected leaf extracts were also determined. Materials and methods. The extracts of Mirabelle plum leaf and fruit (peel and flesh separately) were prepared using ultrasound-assisted extraction. Evaluation of antioxidant activity was performed using in vitro techniques such as DPPH, ABTS, FIC, CUPRAC, and FRAP. The  polyphenol, flavonoid, anthocyanin, chlorophyll, and carotenoid contents were also determined spectrophotometrically, as was the concentration of some phenolic acids in the selected leaf extracts by HPLC. Results. The leaf extracts had higher antioxidant activity, polyphenols, and plant pigment contents than in the fruit. The lowest potential was observed for flesh extracts. The freezing-thawing process had rather an unfavorable effect on the activity of the leaf and peel extracts. The 120–180-minute extraction seemed to be more effective as compared to the 15–30-minute process. However, the prolongation of extraction up to 240  inutes led to a decrease in antioxidant potential and total polyphenol content. The leaf extracts had a relatively high concentration of phenolic acids, particularly chlorogenic acid (2.833 to 5.035 mg/100 mL of extract, on average). Conclusion. To sum up, many factors, such as the plant part, extraction time, and the freezing-thawing process, could affect the antioxidant activity and content of biologically active agents in Mirabelle plum extracts. Due to the high content of active compounds including antioxidants in the Mirabelle leaves, their application in many areas of industry could be taken into consideration. https://www.food.actapol.net/volume21/issue3/1_3_2022.pdf antioxidant activity freezing-thawing process ultrasound-assisted extraction plant pigments polyphenols Prunus domestica L. eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-09-30 21 3 251 259 article Agnieszka Dudkiewicz 1 2 BartĹ‚omiej KoĹşniewski 1 Tomasz MichaĹ‚owski 1 Anna SzymaĹ„ska 1 JARS S.A. Legionowo, Poland Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Poland Background. The aim of this study is to evaluate near infrared spectroscopy (NIR) for the verification of nutrition declaration on food labels of selected Polish deli products. The accurate declaration of nutritional information is very important for food manufacturers due to legal requirements and for maintaining the image of a trustworthy business. Laboratory analysis is the golden standard, but it is also time consuming and requires infrastructure to run the processing of the samples safely. The alternative solution, NIR, is a rapid, cost-effective, and safe analytical technique which is already used in food industry, however, so far, there is no information on the performance of this method in relation to the verification of nutritional declarations on the labels of processed foods. Materials and methods. In this work, the performance of previously developed NIR calibrations for three groups of Polish deli foods, containing meat (DM), cheese (DC), and pasta (DP), is evaluated. In each product group, between 29 and 50 products have been analysed. Samples were analysed simultaneously using NIR as well as traditional laboratory techniques. Then the differences of the measurements between the NIR prediction and the analytical results were compared with the label declaration tolerance levels set by the European Commission. Results. The developed NIR calibrations allow the fibre and carbohydrate contents to be predicted in compliance with tolerance levels in all three product groups for 100% of the analysed samples. Any remaining nutrients which need to be declared on the label are predicted correctly in 100% of the samples within at least one group of analysed Polish deli foods. The only exception is the content of saturates which is predicted correctly in 83–97% of the samples. These results indicate that NIR could aid food manufacturers in reducing the number of non-compliant nutrition declarations by 9 to 27%. Conclusions. The NIR method is a rapid solution that can effectively support food manufacturers in reducing the number of incorrectly labelled food products, controlling compliance with the recipe, and demonstrating due diligence to ensure that the information about the nutritional value of the purchased food is appropriate. Further research should focus on including a wider variety of products into calibration sets to ensure even better performance of NIR for prediction of the nutritional value of processed foods. https://www.food.actapol.net/volume21/issue3/2_3_2022.pdf near infrared spectroscopy nutrition value food label information compliance in-situ food analysis accuracy deli products eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-09-30 21 3 261 269 article Nguyen Thi Ngoc Giang 1 Tran Van Khai 2 Nguyen Minh Thuy 3 Experimental-Practical Area, An Giang University, Vietnam National University Ho Chi Minh city, Vietnam Crop Science Department, An Giang University, Vietnam National University Ho Chi Minh city, Vietnam Department of Food Technology, College of Agriculture, Can Tho University, Vietnam Background. Pleurotus sajor-caju has nutritional and medicinal values but it cannot be stored for more than 24 hours at room temperature because of its high water content. In addition, using the Modified Atmosphere in Packaging (MAP) method to store fresh mushrooms is an effective way to extend their shelf life. Materials and methods. The protein, total sugar and lipid contents were determined for fresh oyster mushrooms packed in paper (P), high-density polyethylene (HDPE) and polyethylene terephthalate (PET) at 3–5°C and 28–30°C (with 60–62% and 76–78% of air humidy, respectively) during storage. The kinetics of chemical degradation were explored, and the best model was selected based on the highest R2 value and the lowest RMSE value. Results. The loss of protein, total sugar and total lipid contents were lowest in the samples packed in HDPE packaging. Changes in the kinetics of protein and total sugar in different packaging and temperatures during storage followed the first-order model, while changes in total lipid followed the zero-order model. The halflife (t1/2) values of the samples at 3–5°C were 4–5 times higher than at 28–30°C. Conclusion. The use of HDPE packaging was effective in maintaining the composition of Pleurotus sajor-caju at 28–30°C for 2–3 days and 13–15 days at 3–5°C. https://www.food.actapol.net/volume21/issue3/3_3_2022.pdf chemical composition kinetic oyster mushrooms packaging temperature storage eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-09-30 21 3 271 280 article Hassan M. Sobhy 1 Mohammed El-Nawawy 2 Nagla A. Hegazi 3 Samia El-Dieb 4 Fatma H. Abd El-Razik 3 Hany Elkashef 4 Department of Natural Resources, Faculty of African Postgraduate Studies, Cairo University, Egypt Department of Food Science, Faculty of Agriculture, Ain Shams University, Cairo, Egypt Dairy Technology Section, Animal Production Research Institute, Dokki, Giza, Egypt Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt Background. Tiger nut milk is an underused food product in Europe, Africa, and a number of developing countries. This milk has been suggested as a substitute for bovine milk to reduce malnutrition in poor parts of the world. Hence, this study aimed to prepare tiger nut tuber milk using milk permeate or cheese whey as an extraction medium. A novel probiotic fermented tiger nut milk was also developed using probiotic culture of Lactobacillus helveticus Lh-B02. Materials and methods. The physico-chemical, color, sensory, and microbiological properties of the tiger nut milk were determined. Results. Our results showed that substituting water for permeate or whey led to an enhancement of the nutritional, physico-chemical, and viscosity properties of tiger nut milk. No differences were observed in the sensory properties between water-tiger nut milk and permeate- or whey-tiger nut milk. As for fermentation of tiger nut milk, fermented permeate- and whey-tiger nut milk had the highest values of viscosity and L. helveticus Lh-B02 count. Also, the color parameters (a*, b*, and L*) were enhanced in fermented permeate- and whey-tiger nut milk. Regarding the sensory properties, all fermented tiger nut milk types were acceptable, and the panelists preferred the flavor of fermented whey-tiger nut milk. During cold storage (20 days), fermented  water-tiger nut milk exhibited the lowest values of chroma, L. helveticus Lh-B02 count, and appearance compared to other fermented tiger nut milk types. The storage period revealed a negative effect on the viscosity and a positive effect on the luminosity values (L*) of all fermented tiger nut milk types. Conclusion. It is possible to substitute water with milk permeate or cheese whey to prepare tiger nut tuber milk with high nutritional and organoleptic properties. https://www.food.actapol.net/volume21/issue3/4_3_2022.pdf tiger nut milk fermentation probiotic bacteria milk permeate cheese whey eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-09-30 21 3 281 291 article Adrielle Bahiense Trevisan 1 Marcos Cruz dos Santos 1 Juliana Sant’Ana FalcĂŁo Leite 1 Brenno GuimarĂŁes Barreto 1 Rafael SepĂşlveda FonsĂŞca Trevisan Passos 1 Carlos Roberto Franke 2 MaurĂ­cio Costa Alves da Silva 1 Carlos Pasqualin Cavalheiro 1 LaboratĂłrio de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Escola de Medicina VeterinĂĄria e Zootecnia (EMEVZ), Universidade Federal da Bahia (UFBA), Brasil Programa de PĂłs-Graduação em CiĂŞncia Animal nos TrĂłpicos, EMEVZ, UFBA, Brasil Background. Probiotics have been widely used in foods due to their health implications and can be used in meat products to improve physicochemical and microbiological properties. Materials and methods. Free and encapsulated L. plantarum and L. rhamnosus were added to beef patties. The physicochemical and microbiological properties of the beef patties were analyzed during refrigerated storage (10 days). A control treatment was made without probiotic addition. The encapsulation yield, morphological characterization, and size of the capsules were also measured. Results. The pH values of the beef patties decreased during storage in treatments with probiotic addition. Furthermore, the probiotic strains were able to maintain the traditional meat color of the products. Lipid oxidation was lower in the treatments with probiotics as free cells. The beef patties with probiotic addition presented high levels of lactic acid bacteria during the whole refrigerated storage period. The treatments with specific strain addition also had higher levels of specific probiotic counts. However, the treatments with L. rhamnosus showed higher specific counts than those with L. plantarum at the end of the storage period. Conclusion. Both probiotic strains and strategies of incorporation proved to be suitable for use in beef patties because of their high probiotic viability. However, encapsulated L. rhamnosus provided higher bacterial counts at the end of the storage period of the beef patties. https://www.food.actapol.net/volume21/issue3/5_3_2022.pdf burger extrusion probiotic alginate lipid oxidation eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-09-30 21 3 293 304 article Miguel Angel Quispe Solano 1 Erika Amelia De La Cruz-Porta 2 Becquer Frauberth Camayo Lapa 2 Galia Mavel Manyari Cervantes 3 Alex RubĂŠn HuamĂĄn De La Cruz 4 Denis Dante Corilla Flores 5 Facultad de IngenierĂ­a en Industrias Alimentarias, Universidad Nacional del Centro del PerĂş, PerĂş Facultad de Ciencias Aplicadas, Universidad Nacional del Centro del PerĂş, PerĂş Facultad de Ciencias de la Salud, Universidad Nacional AutĂłnoma Altoandina de Tarma, PerĂş Escuela Profesional de IngenierĂ­a Ambiental, Universidad Nacional Intercultural de la Selva Central Juan Santos Atahualpa, La Merced, PerĂş Universidad Nacional de Huancavelica, PerĂş Background. Aguaymanto (Physalis peruviana L.) is a rich source of nutrients, antioxidants, and bioactive compounds that provides health benefits. As such, it is considered a superfood. It can also be used in other foods, such as juices, liqueurs, jams, desserts, compotes, gastronomic ingredients, supplements, and dried fruit. The objective of this research was to evaluate the effects of three gelling agents: carboxymethylcellulose, pectin, and xanthan gum, on the shelf life and the rheological, physicochemical, nutritional, microbiological, and sensory characteristics of aguaymanto compote during its formulation. Materials and methods. Three thickening agents (xanthan gum, carboxymethylcellulose, and pectin) were used to prepare the aguaymanto compote, whose values of shear stress and strain rate (γ) were evaluated and adjusted to the Ostwald de Waele model. Likewise, physicochemical characterization and sensory evaluation were carried out in two different environments, involving university students using a 5-point hedonic scale and preschool children, in which the percentage of acceptability was established. The product with the best sensory attributes had its proximal chemical composition, microbiological analysis, and shelf life determined. Results. The compotes showed non-Newtonian behavior of the pseudoplastic type. Flow curves adjusted to the model showed that as the temperature increases (17°C, 25°C, 35°C, and 45°C) with the same concentration, the consistency index decreases, and the flow behavior index increases. In all the samples, as γ and temperature increase, the apparent viscosity decreases, and the 0.1% gelling agents generate different apparent viscosities (p < 0.05). Likewise, the panelists gave high scores to the compote formulated with carboxymethylcellulose, presenting a lower pH (3.96) and high moisture (77.49%) with an absence of total coliforms, molds and yeasts. In addition, the shelf life was approximately 367 days, without the addition of preservatives. Conclusion. The results show that the aguaymanto compote presents a non-Newtonian behavior with pseudoplastic fluid characteristics, guarantees hygiene and sanitation concerning national and international technical standards, and presents a shelf life of 367.03 days, making it an excellent alternative for large-scale application in the food industry. In addition, values closely related to the expected values were found; therefore, the models were well developed. https://www.food.actapol.net/volume21/issue3/6_3_2022.pdf rheological parameters cape gooseberry carboxymethylcellulose pectin xanthan gum eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-09-30 21 3 305 310 article Jakub Piekara 1 Ewa BÄ…kowska 1 Anna Grygier 2 Krzysztof Dwiecki 1 Department of Food Biochemistry and Analysis, PoznaĹ„ University of Life Sciences, Poland Department of Food Technology of Plant Origin, PoznaĹ„ University of Life Sciences, Poland Background. Soybean oil is one of the most commonly consumed vegetable oils in the world. It is rich in unsaturated fatty acids and contains surface-active compounds which, due to their amphiphilic nature, are capable of forming association colloids. These structures are considered to be autoxidation centers. Interactions of amphiphilic antioxidants present in soybean oil and association colloids may influence their solubility and  antioxidant activity, as well as changing the organoleptic properties of the oil (such as opacity). The aim of this study was to characterize the interactions of isoflavone daidzein (DAI) with phosphatidylcholine association colloids (reverse micelles) and get insights into the aggregates formed from daidzein itself in soybean oil. Materials and methods. In this investigation, static and dynamic light scattering techniques (SLS, DLS) were applied to take measurements. Association colloids (reverse micelles) containing daidzein were formed from DOPC (1,2-dioleoyl-sn-glycero-3-phosphocholine) in soybean oil from which the amphiphilic minor components were removed. Results. Daidzein was found to be able to self-assemble and form associates in soybean oil, as well as incorporating itself into DOPC reverse micelles. This antioxidant increases the hydrodynamic diameter of DOPC structures only above a specified critical concentration (600 μmol/kg according to DLS measurements), while structures composed of DAI are formed at its lower concentrations (above 50 μmol/kg as measured by SLS). Conclusions. The present findings may help in the formulation of oils that possess health protecting properties with an increased daidzein content and in the elucidation of daidzein antioxidant action mechanisms in bulk oils. https://www.food.actapol.net/volume21/issue3/7_3_2022.pdf daidzein soybean oil association colloids reverse micelles phosphatidylcholine dynamic light scattering eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-09-30 21 3 311 320 article Marielos Peraza-Juan 1 Edward Alexander Espinoza-SĂĄnchez 2 JesĂşs Alberto Lara-Reyes 1 Luisaldo Sandate-Flores 1 3 Gerardo MĂŠndez-Zamora 1 QuintĂ­n RascĂłn-Cruz 2 Eduardo Alejandro Garcia-Zambrano 1 Francisco Zavala-Garcia 1 Sugey Ramona Sinagawa-Garcia 1 Laboratorio de BiotecnologĂ­a, Facultad de AgronomĂ­a, Universidad AutĂłnoma de Nuevo LeĂłn – UANL, MĂŠxico Laboratorio de BiotecnologĂ­a I, Facultad de Ciencias QuĂ­micas, Universidad AutĂłnoma de Chihuahua, MĂŠxico Facultad de Ciencias QuĂ­micas, Universidad AutĂłnoma de Nuevo LeĂłn – UANL, MĂŠxico Background. Bioactive peptides derived from food proteins have been the subject of considerable interest in recent years. Therefore, the present study aimed to evaluate the nutraceutical properties (antioxidant, antihypertensive, and antidiabetic activities) of bioactive peptides encrypted in seed storage proteins of Moringa oleifera using in vitro gastrointestinal digestion. Materials and methods. Seeds were ground and sieved. Next, the flour was defatted, washed, and dried. Seed storage proteins were obtained from moreinga seed flour using different solvents. Total proteins were extracted with sodium borato, centrifuged, and precipitated. Finally, hydrolysates were obtained with pepsin, trypsin, and chymotrypsin. The hydrolysates were fractionated by ultrafiltration with 10 and 3 kDa membranes. Results. Based on the obtained results, total globulin hydrolysate possessed a high percentage of angiotensinconverting enzyme inhibition (79.51 ±6.89%) and α-amylase inhibition activity (61.19 ±2.93%). On the other hand, the fraction F < 3 kDa had good antioxidant activity (290.66 ±26.9 μM). Conclusion. This study suggests that total globulin hydrolysates and F < 3 kDa had excellent in vitro nutraceutical potential. https://www.food.actapol.net/volume21/issue3/8_3_2022.pdf Moringa oleifera storage proteins enzymatic hydrolysis bioactive peptides eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-09-30 21 3 321 328 article Pengbo Li 1 Guowei Shu 1 Xin Yang 2 Chunji Dai 1 Meng Zhang 3 Hongchang Wan 3 School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang University Park, Xi’an, Shaanxi, China College of Food and Environment, Jinzhong College of Information, Shanxi Province, China Shaanxi Yatai Dairy Co., Xianyang, Industrial Park, Wangqiao Town, Shaanxi Province, China Background. Selenium zinc chromium is an essential nutrient for humans and animals, and the free form of selenium zinc chromium state is not easily absorbed and is highly toxic. Yeast has characteristics such as easy growth and a high absorption rate of trace elements, which make it an ideal carrier for enrichment of trace elements. Therefore, in order to solve the problems of the low absorption rate of trace elements and the difficulty of effective daily supplementation, this study will examine the use of yeast to enrich more than two kinds of nutrients at the same time and to obtain and identify the strain with a good enrichment effect, high biomass and a broad development prospect. Methods. Sixteen yeast strains were selected in order to study their enrichment capacity for selenium, zinc and chromium, respectively, using enrichment amount and conversion rate as screening indicators. The strains were then identified by sequence analysis of the 26S rDNA D1/D2 region. Results. The strain with a better enrichment effect of selenium, zinc and chromium was obtained as Saccharomyces boulardii L2. When the compound nutrients sodium selenite (30 μg/mL), zinc sulfate (200 μg/mL) and chromium chloride (100 μg/mL) were added to the medium, the selenium content of the yeast was obtained, and the zinc content and chromium content were 917.37 μg/g, 1202.3 μg/g, 680.11 μg/g, respectively. The biomass was 19.58 g/L. Conclusion. Fortified yeast enriched with selenium, zinc and chromium was obtained using S. boulardii L2 as a carrier. This study provides the theoretical basis and technical support for the preparation of yeast rich in selenium, zinc and chromium. https://www.food.actapol.net/volume21/issue3/9_3_2022.pdf sodium selenite zinc sulfate chromium trichloride Saccharomyces boulardii screening and identification yeast eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2022-09-30 21 3 329 336 article Florence Abolaji Bello 1 Babatunde Stephen Oladeji 2 Precious Samuel Akpan 1 Department of Food Science and Technology, University of Uyo, Uyo, Nigeria Department of Food Science and Technology, University of Calabar, Calabar, Nigeria Background. Indigenous crops are known to help people in the tropics improve their food security. However, due to a lack of knowledge about their compositions, these advantages are not completely realized. Cocoyam and green gram are examples of underutilized crops rich in carbohydrate and protein content, respectively. This research looked at the functional characteristics, nutritional and antinutrient composition, and pasting properties of composite flours made from cocoyam and green gram. Materials and methods. A red variety of cocoyam tubers were processed into dried slices, milled, sieved, and packaged. The experimental design was performed by applying the response surface methodology. Eight (8) runs were formulated for the cocoyam and green gram flour blends. The independent variables were cocoyam flour and green gram flour with design constraints of 85.00–100.00% and 0.00–15.00%, respectively, while the dependent variables are the functional characteristics. Results. The addition of green gram flour significantly (p < 0.05) increases the bulk density, foaming capacity, gelation temperature, and oil absorption capacity of the blends. The proximate composition also showed that the addition of green gram flour enhanced the nutritional value, with run 2 having the overall best proximate composition of 18.29% crude protein, 1.44% crude fat, and 2.85% ash. Flour blends showed low antinutrient contents, while run 3 competes favorably with 100% cocoyam flour for pasting properties. Conclusion. The selected flour blends revealed a potential for value-added products like snacks and complementary foods. https://www.food.actapol.net/volume21/issue3/10_3_2022.pdf processing nutritional food security responses indigenous value addition