eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-03-30 23 1 5 14 article Ngo Van Tai 1 Nguyen Minh Thuy 2 Huynh Thi Thu Huong 3 Pham Cam Dang 3 Vo Quang Minh 3 School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Thailand Institute of Food and Biotechnology, Can Tho University, Vietnam Department of Land Resources, College of Environment and Natural Resources, Can Tho University, Vietnam Background. The economic worth of moringa leaves may increase if drying is applied to the leaves to produce a powder. This is a source that can be applied to a variety of food products instead of using it as animal feed or discarding it. In addition, the key factors that affect a product’s quality and impact on the environment are its energy consumption and quality change. Material and methods. In this study, the impact of various drying temperatures (55–70°C) on kinetic behaviour, effective moisture diffusivity coefficient (Deff), activation energy (Ea), specific energy consumption (SEC), rehydration index, hunter whiteness, and gas emissions was evaluated. Results. Seven models were applied and fitted on actual data for the drying process. Among these, Page showed the best fit, with high R2, low RMSE (Root-mean-square error), and low Chi-square. The results showed that Deff and Ea values were 8.36 × 10–12 – 1.22 × 10–11 m2/s and 20.14 kJ/mol, respectively. The energy consumption of drying the moringa leaves ranged from 39.92 to 154.01 kWh/kg. The high in hunter whiteness and low in gas emissions were found when the sample was dried at 65–70°C. Conclusion. The grade of dried moringa leaves and the amount of energy used were both significantly influenced by temperature. Additionally, the first data concerning the amount of energy used to dry moringa leaves also offer greater details on the impact of drying on environmental carbon emissions. To ensure sustainable agricultural production in the future, research aiming at enhancing product quality and reducing environmental consequences should be carried out and put into practice. https://www.food.actapol.net/volume23/issue1/1_1_2024.pdf drying model energy consumption kinetic moringa leaves sustainable eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-03-30 23 1 15 27 article Ho Thi Ngan Ha 1 3 Nguyen Thi Ngoc Giang 2 3 Phan Uyen Nguyen 1 3 Diep Kim Quyen 1 3 Tran Nguyen Tuong Vy 1 3 Le Hoang Bao Ngoc 1 3 Faculty of Agriculture and Natural Resources, An Giang University, Vietnam Experimental-practical Area, An Giang University, Vietnam Vietnam National University Ho Chi Minh City, Vietnam Background. Okra (Abelmoschus esculentus L.) is regarded as a good source of carbohydrates, protein, lipids, fiber, vitamins, and minerals. It also presents significant antioxidant capabilities, mostly due to its substantial amounts of vitamin C, chlorophyll, β-carotene, and phenolic. However, a high variation in the characteristics and composition of okra fruit has been reported among different harvest stages. Material and methods. Data on physical parameters, nutritional values, content of bioactive compounds, and antioxidant activity of the “Mai Vang” okra variety cultivated in Vietnam were recorded from 5 to 17 days after flowering at an interval of 2 days. Results. The results demonstrated that quick fruit development occurred between 11 and 17 days, and fruits at this stage were of highest fresh weight, length, diameter, and firmness. However, the okra at the stage of 15 days old had the optimum value of nutritional components (protein and lipid) and bioactive substances (β-carotene and phenolic), as well as antioxidant activity, which is very suitable for processing food products. Conclusion. The findings are useful for understanding the change in physicochemical properties and the accumulation of nutrients and bioactive compounds in okra fruits during maturation. They can also help in identifying the best stage of maturation for the production of healthy products. https://www.food.actapol.net/volume23/issue1/2_1_2024.pdf Abelmoschus esculentus antioxidant bioactive day after flowering physicochemical eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-03-30 23 1 29 38 article Igor Dudarev 1 Oleh Kuzmin 2 Nataliia Stukalska 2 Artem Antonenko 3 Tetiana Brovenko 3 Nataliia Kovalenko 4 Tetiana Lebedenko 4 Faculty of Customs Affairs, Materials and Technologies, Lutsk National Technical University, Ukraine Faculty of Hotel-Restaurant and Tourism Business named after Prof. Dotsenko V.F., National University of Food Technologies, Kyiv, Ukraine Faculty of Food Technology and Quality Control of Agricultural Products, National University of Life and Environmental Sciences, Kyiv, Ukraine Faculty of Innovative Nutrition Technologies, Restaurant and Hotel Business, Odesa National Technological University, Ukraine Background. In the food industry, fat-reducing ingredients are used to reduce the fat content of foods. Oat milk is a low-fat product which is consumed and used as an ingredient in food. The aim of this study is to formulate homemade mayonnaise sauce containing oat milk and analyze its sensory and physicochemical properties. Materials and methods. The sensory and physicochemical properties of mayonnaise sauce containing oat milk were examined using methods specified in the international standards. Linear optimization was used to obtain the mayonnaise sauce recipe. Results. Mayonnaise sauce containing 20.3% oat milk had better sensory properties and a higher quality index than traditional homemade mayonnaise. The developed sauce had a white color with a grayish tint, a pleasant taste and smell, and a creamy consistency. Increasing the oat milk content reduced the titratable acidity and viscosity of the mayonnaise sauce, but the emulsion stability of the sauce was 100%. Increasing the oat milk content also increased the moisture content and decreased the fat content of the sauce. Conclusion. The functional mayonnaise sauce with oat milk had 19.9% fewer calories than traditional homemade mayonnaise. https://www.food.actapol.net/volume23/issue1/3_1_2024.pdf mayonnaise sauce oat milk caloric value eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-03-30 23 1 39 47 article Nurkhasanah Mahfudh 1 Nanik Sulistyani 1 Ika D. Kumalasari 2 Ananda K. Hilal 1 Refliandi Refliandi 1 Fezah Othman 3 Zainul A. Zakaria 4 Faculty of Pharmacy, Universitas Ahmad Dahlan, Yogyakarta, Indonesia Faculty of Industrial Technology, Universitas Ahmad Dahlan, Yogyakarta, Indonesia Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia Department of Biomedical Science, Faculty of Medicine and Health Sciences, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia Oxidative stress is related to several metabolic diseases, including hyperlipidemia. Previous studies have shown the antioxidant properties of Zingiber cassumunar rhizomes and Guazuma ulmifolia leaves. The objective of this study was to see how Z. cassumunar rhizomes, G. ulmifolia leaves extracts, and their combinations affect antihyperlipidemic and hepatoprotective activity in a high-fat diet-fed (HFD) rat. The water extract of Z. cassumunar rhizomes and G. ulmifolia leaves was evaporated in a freeze dryer to produce dry extracts. The Wistar rats were assigned into six groups at random: normal, positive, negative, Z. cassumunar rhizome extract at 400 mg/kg BW (ZC), G. ulmifolia leaf extract at 50 mg/kg BW (GU), and the combination of Z. cassumunar rhizome extract and G. ulmifolia leaf extract at (350+50) mg/kg BW (ZC+GU). The rats were fed HFD for 28 days, and the treatment groups also received the extracts for the last 14 days. The study revealed that ZC, GU, and ZC+GU significantly (p < 0.05) reduced the levels of cholesterol and triglyceride when compared to the negative control. These treatments also showed a hepatoprotective effect by reducing the serum glutamic pyruvate transaminase (SGPT) and histopathological observation. The conclusion of the study showed that ZC, GU, and ZC+GU play an essential role in their antihyperlipidemic and hepatoprotective activities. https://www.food.actapol.net/volume23/issue1/4_1_2024.pdf antihyperlipidemic extract hepatoprotective high fat diet Guazuma ulmifolia Zingiber cassumunar eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-03-30 23 1 49 64 article Mohamed N. A. Hassan 1 Aida S. Salem 2 Ashwak Abdel-moneim Hassan 1 Hoda H. Abozied 1 Dairy Science Department, Faculty of Agriculture, Cairo University, Egypt Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Giza, Egypt Background. Psyllium has a long history as a dietary supplement, since it is a rich source of both soluble and insoluble fibre that is reported as a traditional medicine in areas of India and China. Its consumption has been shown to provide nutritional benefits, Thus, interest in the incorporation of psyllium into food products is growing. This study was designed to assess how adding psyllium husk mucilage (PHM) at different concentrations impacts on the physical and quality characteristics of yoghurt during storage for 15 days at 5 ±1°C. Materials and methods. Three different concentrations [33.3 (low), 66.6 (medium), and 100 mg/100 g (high)] were used in low-fat yoghurt fortifications. Water-holding capacity, syneresis, pH, titratable acidity, total phenolic content (TPC), DPPH scavenging activity, flavour compounds, texture profile, and sensory properties of resultant yoghurt were analyzed. Results. The addition of PHM to low-fat yoghurts modified the acidification rate, fermentation time and significantly (p < 0.05) increased the viscosity, water-holding capacity, further improved the diacetyl concentration during storage. Total phenolic compounds and DPPH scavenging activity were significantly increased by the addition of PHM at a high dose (100 mg/100 g). Furthermore, low-fat yoghurt enriched with PHM had a compact and thick gel structure, together with a homogenous systematic protein aggregation network.Sensorially, low-fat yoghurt with 66.6 mg/100 g PHM revealed the highest sensory attributes score. Conclusion. Overall, PHM extract offers a promising choice as a natural stabilizer for a unique fibre-fortified yoghurt with nutritional value. https://www.food.actapol.net/volume23/issue1/5_1_2024.pdf low-fat yoghurt psyllium husk physiochemical antioxidant characteristics microstructure and sensory attribute eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-03-30 23 1 65 76 article Monika A. Zielinska-Pukos 1 Aleksandra WesoĹ‚owska 2 Jadwiga Hamulka 1 Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), Poland Department of Medical Biology, Laboratory of Human Milk and Lactation Research at Regional Human Milk Bank in Holy Family Hospital, Faculty of Health Sciences, Medical University of Warsaw, Poland Background. The composition of breast milk depends on the lactation period, the phase of single breastfeeding, time of day, and frequency of breastfeeding throughout the day, alongside other maternal and infant variables. This study aimed to assess the macronutrient and energy content of breastmilk during the first six months of lactation and evaluation of maternal determinants and association with infant anthropometric development. Material and methods. Breast milk samples were collected from 47 mothers from Warsaw in the first, third, and sixth month of lactation. Breast milk macronutrient composition was assessed using the MIRIS Human Milk Analyzer. Maternal diet was assessed using 3-day food records in the third and sixth months of lactation. At each study visit, we assessed maternal and infant anthropometric parameters. Results. Protein content declined consistently from 1.3 g/100 ml in the first month to 1.0 g/100 ml in the sixth month (p < 0.001). However, fat, lactose content, and energy values showed no significant changes throughout lactation. Fat content and milk energy value varied over time of the day in the 1st and 3rd month of lactation. There were no significant differences in the protein and lactose content according to the time of the day. Breastmilk fat adversely correlated with pre-pregnancy BMI, but not current BMI. The energy values of the diet were 2180 ±614 and 2046 ±503 kcal (p > 0.05), respectively, in the third and sixth month of lactation. The majority of mothers had lower than recommended intakes of vitamin D, folate, vitamins B1, B2, B3, B6, B12, C, A, E, magnesium, zinc, and calcium for at least one of the study periods. However, maternal dietary intake and anthropometric parameters showed a limited correlation with breastmilk macronutrient composition. We did not observe any significant correlations between breastmilk macronutrient composition and infants’ body mass, length, or BMI to age z-score, nor changes in these parameters between the third and sixth month of life. Conclusion. Our findings support the assumption that breastmilk offers chrononutrition to infants. It is important to consider diurnal changes in its composition, especially when the infant is fed expressed breastmilk. Furthermore, it is necessary to implement educational programs targeting maternal nutrition, as many women do not maintain adequate dietary intake. https://www.food.actapol.net/volume23/issue1/6_1_2024.pdf anthropometric development breastmilk Body Mass Index (BMI) chrononutrion dietary intake eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-03-30 23 1 77 86 article Joanna Bajerska 1 Mari Mori 2 Toshiya Toda 3 Naho Mizuno 3 Aleksandra Skoczek-RubiĹ„ska 1 4 Aleksandra Bykowska-Derda 1 Jakub Noskiewicz 1 Karolina Łagowska 1 Shigeru Murakami 5 Yukio Yamori 6 Department of Human Nutrition and Dietetics, PoznaĹ„ University of Life Sciences, Poland Department of Laboratory Medicine, Jikei University School of Medicine, Tokyo, Japan Department of Innovative Food Sciences, School of Food Sciences and Nutrition, Mukogawa Women’s University, Japan Department of Dietetics, Faculty of Physical Culture in GorzĂłw Wielkopolski, PoznaĹ„ University of Physical Education, Poland Department of Bioscience and Biotechnology, Fukui Prefectural University, Japan Institute for World Health Development, Mukogawa Women’s University, Japan Background. Equol (Eq) is the most potent soy isoflavone metabolite but individual people differ in their ability to produce it. It has been highlighted that some dietary factors may play a role in Eq formation. This study examines the hypothesis that there are specific dietary factors that determine the ability to produce Eq in Polish postmenopausal women. Moreover, Eq-producing phenotypes were also identified among. Thirtythree healthy, non-smoking Polish postmenopausal women aged 48–68 years were recruited. The women were asked to take soy isoflavone (100 mg/day) for three consecutive days. Mean daily intakes of energy and nutrients were estimated from 3-day food records. After dietary intervention, 24-hour urine samples were collected. Urinary isoflavones and their metabolites were measured using liquid chromatography with the tandem mass spectrometry method. Eq producers were defined using the cut-off of log10-transformed urinary Eq: daidzein (De) ratios > −1.75. 43.75% of participants excreted Eq. Results. The mean urine Eq excretion ±standard error, corrected for urinary creatinine (Cr), was 41.1 ±9.6 μmol/g-Cr in the Eq producers and 0.2 ±0.07 μmol/g-Cr in the nonproducers. Multivariable logistic regression analysis showed that participants who reported higher pulses intake were more likely to be Eq producers after adjusting for age, BMI and years after menopause (odds ratio: OR = 1.109, 95% CI: 1.033; 1.190; p = 0.004). Conclusions. In summary, higher pulses intake was associated with the ability to produce Eq among Polish postmenopausal women. https://www.food.actapol.net/volume23/issue1/7_1_2024.pdf equol phenotype postmenopausal women dietary factors pulses eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-03-30 23 1 87 122 article Amabile Manianga 1 Chinchu Bose 2 Sreeraj S 2 Amrita School for Sustainable Futures Amrita Vishwa Vidyapeetham, Amritapuri Campus, Kollam, Kerala, India Amrita School of Biotechnology Amrita Vishwa Vidyapeetham, Amritapuri Campus, Kollam, Kerala, India There is growing evidence that plant seeds such as jackfruit offer myriad nutritional, livelihood, and health benefits to humans and animals which could be further harnessed in sustainable practices such as farming and human health. However, most of the seeds are discarded and wasted and little research has been done to understand the phytochemicals therein and the nutritive values that seeds offer. As a result, vital chemicals are lost, and their potential for value addition is reduced. Our study contributed to understanding this by employing a non-systematic literature review method where we sourced 219 documents (mainly articles related to plants, seeds, and phytochemicals) and these were sourced from five (5) digital databases: Scopus, Science Direct, PubMed, ResearchGate, and Google Scholar. Our study contributes to scholarship by systematically gathering and synthesizing scholarly literature on 11 tropical seed varieties to analyze the various sustainable applications of phytochemicals and nutritive components found in underutilized seeds such as the Indian almond, tamarind, papaya, mango, pumpkin, Indian gooseberry, custard apple, lemon, as well as shells from cashew nuts, and coconuts and the phytochemicals therein such as phenolics, saponins, alkaloids, tannins, flavonoids, anthraquinone glycosides, and nutrients like proteins, carbohydrates, vitamins, and minerals. Studies have reported that underutilized seeds could offer substantial potential in the food, pharmaceutical, and agricultural industries. Metabolites isolated from these seeds have been employed as colourants, preservatives, flavourings, and nutraceuticals, offering health advantages beyond basic nutrition. Their anti-inflammatory, anticancer, antibacterial, and antispasmodic qualities have drawn significant attention in the pharmaceutical industry. Additionally, they have demonstrated their potential in agriculture as antiparasitic, insecticidal, and antifungal agents. Hence, the compilation of information on the uses of underutilized seeds is essential to set a path to sustainable and innovative solutions. By doing so, waste would be minimized and their potential would be realized. https://www.food.actapol.net/volume23/issue1/8_1_2024.pdf phytochemicals underutilized seeds waste nutrients sustainability value addition eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2024-03-30 23 1 123 132 article Sediqeh Soleimanifard 1 Zahra Emam-Djomeh 2 Gholamreza Askari 2 Mohammad Shahedi 3 Department of Food Science and Technology, College of Agriculture, University of Zabol, Iran Transfer Phenomena Laboratory, Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Iran Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Iran Background. A susceptor is a material that can absorb electromagnetic energy and convert it to heat more rapidly than food materials, effectively transforming a microwave oven into a conventional oven. This study used a new nano-composite ceramic as a microwave susceptor to bake cupcakes and investigated its effects on texture characteristics, as well as comparing this method with baking in a conventional oven and the use of a microwave without a susceptor. Materials and methods. The nano-composite susceptor was utilized to bake cupcakes at various operational power levels (150, 300, 450, and 600 W). The study examined the impact of using a susceptor on the rate of baking, temperature, and texture attributes. A comparison was made between the use of a microwave with a susceptor, the use of a microwave without a susceptor at the same power level, and conventional baking at various temperatures (140, 160, 180, and 200°C). Results. The susceptor has a higher rate of microwave absorption and heat conversion than cupcakes. Heat is primarily transmitted from the susceptor to the cupcake through conduction. A significant difference in detectable temperature between the sample and the susceptor resulted in accelerated heat transfer. This also yielded the highest rate of baking among the three methods. Moreover, the surface temperature of the cupcake increased with power during baking, and the final surface temperature of the cupcake baked using the microwave susceptor was similar to that of conventionally baked cupcakes. Baking using the susceptor led to a reduction in hardness and chewiness, and an increase in springiness, cohesiveness, and resilience. Furthermore, the cupcakes baked using the susceptor had hardness and chewiness values similar to conventionally baked ones. The use of a microwave susceptor led to an increase in crispiness compared to cupcakes baked without a susceptor, and the crispiness value was close to that obtained with conventional baking. Conclusions. The use of a microwave susceptor led to an improvement in cupcake texture, resulting in a texture that was close to that obtained with conventional baking. Overall, microwave baking with a susceptor is the most suitable baking method for cakes due to the high surface temperature, cohesiveness, and springiness obtained using this method, and also the minimal processing time, hardness, and chewiness. https://www.food.actapol.net/volume23/issue1/9_1_2024.pdf hardness cupcake microwave susceptor crispiness baking