eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-06-30 24 2 163 176 article Anthony Amotoe-Bondzie 1 2 Emmanuel Duah Osei 2 3 Eva IvaniĹĄovĂĄ 2 4 KristĂ­na DĂĄvidovĂĄ 2 Ä˝uboĹĄ Harangozo 2 Matej ÄŒech 2 JĂşlius Árvay 2 Daniela KunecovĂĄ 5 Jan Jakub Kucharski 6 PrzemysĹ‚aw Łukasz Kowalczewski 7 Lumpkin College of Business and Technology, School of Technology, Eastern Illinois University, Charleston, USA Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia School of Food Science and Environmental Health, Technological University Dublin, Ireland Food Incubator, AgroBioTech Research Centre, Slovak University of Agriculture, Nitra, Slovakia Institute of the Electrical Engineering, Automation, Informatics and Physics, Faculty of Engineering, Nitra, Slovakia Students’ Scientific Club of Food Technologists, PoznaĹ„ University of Life Sciences, Poland Department of Food Technology of Plant Origin, PoznaĹ„ University of Life Sciences, Poland Background. With growing consumer health consciousness, there is an increasing demand for value-added food products that offer greater nutritional benefits and improved sensory profiles. Enhancing traditional foods with functional ingredients provides a vital avenue for meeting this demand. Materials and methods. This study describes the preparation and analysis of gingerbread enriched with 10% green coffee and 10% cascara. The formulated samples were analysed to determine their nutritional composition, antioxidant characteristics, chlorogenic acid content, and caffeine content, and they were sub­jected to a sensory evaluation. Results. The ash content in the gingerbread samples ranged from 1.16% to 1.34%, with the sample con­taining 10% green coffee exhibiting the highest crude protein level at 10.57%. The antioxidant capacity was between 0.91 mg TEAC/g and 1.5 mg TEAC/g, with the green coffee sample containing the highest total polyphenol content at 1.38 mg GAE/g. Caloric values remained consistent across all samples at ap­proximately 45.700 kcal/100 g. Additionally, minerals including copper, zinc, manganese and iron were detected in the enriched gingerbread samples, while no detectable levels of risk elements (cadmium, lead or mercury) were observed. The addition of green coffee and cascara significantly (p < 0.005) increased the concentrations of chlorogenic, neo-chlorogenic and crypto-chlorogenic acids. The green coffee had a caffeine concentration of 303.67 μg/g. The sensory evaluation generated positive feedback, especially regarding aroma and taste, indicating that the addition of green coffee and cascara enhanced the product’s nutritional and sensory properties. Conclusions. This study suggests that gingerbread enriched with green coffee and cascara presents an ap­pealing option for health-conscious consumers, offering a pastry that maintains its freshness with the added benefit of a mild, natural stimulant effect from caffeine. This enrichment not only contributes to the product’s nutritional profile but also aligns with current consumer trends favouring functional and health-promoting foods. https://www.food.actapol.net/volume24/issue2/1_2_2025.pdf stimulating plants enriched food caffeine phenolic acids antioxidant eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-06-30 24 2 177 188 article Thi Trang Nguyen 1 Thi Hanh Nguyen 1 Department of Food Engineering, school of Chemistry and Life Sciences, Hanoi University of Science and Technology, Vietnam Background. With the expansion of the kimchi market, maintaining an appropriate temperature and select­ing a suitable starter culture for predicable fermentation are crucial for the production of kimchi of consist­ently high quality. The flavor of kimchi heavily depends on organic acids and mannitol. This study aims to investigate the effect of different fermentation temperatures and starter strains on the accumulation of these metabolites and changes in acidity during the storage of kimchi. Its findings will provide insights into the synergistic effects of temperature and starter cultures on kimchi fermentation, thus supporting the production of probiotic vegetable-based foods with desirable flavor profiles. Materials and methods. A physiochemical analysis was conducted to measure changes in organic acids and mannitol in different kimchi samples fermented at different temperatures (10–30°C) and with different starter strains (Leuconostoc mesenteroides, Lactobacillus fermentum and Lactobacillus plantarum). Changes in acidity during 30 days of storage were also recorded. Results. Within the examined temperature range, the most lactic acid was produced at 30°C in most of the starter culture-inoculated samples, suggesting that this temperature favored microbial pathways promoting the synthesis of lactic acid, which is the most characteristic organic acid contributing to the flavor of kimchi. Higher temperatures also fostered mannitol production in all samples. Conclusion. Principle component analysis (PCA) of organic acid profiles indicates that the samples inocu­lated with starter cultures produced a more balanced and characteristic flavor at 30°C. At 30°C, Leu. mesente­roides exhibited the highest mannitol yield. During 30 days of storage, the most significant changes in acidity and pH were observed in the sample inoculated with Leu. mesenteroides and the control sample. https://www.food.actapol.net/volume24/issue2/2_2_2025.pdf fermentation flavor kimchi metabolites starter cultures temperature eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-06-30 24 2 189 202 article Jakub MichaĹ‚ Kurek 1 Ewelina KrĂłl 1 Halina Staniek 1 Zbigniew Krejpcio 1 Department of Human Nutrition and Dietetics, PoznaĹ„ University of Life Sciences, Poland Background. Steviol glycosides (stevioside and rebaudioside A) have been reported to have lipid and glu­cose regulatory potential. The published literature presents conflicting results regarding the impact of hyper­glycemia on Fe, Zn, and Cu levels, and almost no data exist on whether supplementary steviol glycosides can affect the status of trace elements in diabetes. This study aimed to evaluate the effect of hyperglycemia and dietary steviol glycoside supplementation on Fe, Zn, and Cu levels and the ratios of these elements in the liver and kidneys of diabetic rats. Material and methods. The experiment was conducted on 70 male Wistar rats, of which 60 were fed a high-fat diet for 8 weeks, followed by intraperitoneal streptozotocin injection to induce type 2 diabetes, while 10 healthy controls were fed the AIN-93M diet. Thereafter, the diabetic rats were allocated to the following six high-fat diet-fed experimental groups: untreated, supplemented with metformin, or supplemented with stevioside or rebaudioside A (0.5 or 2.5%) for 5 weeks. After the experiment, internal organs were harvested for mineral analyses. The Fe, Zn, and Cu content in tissues were determined using the Atomic Absorption Spectroscopy (AAS) method. Results. Hyperglycemia was found to significantly elevate the liver Zn/Cu ratio and decrease the kidney Fe level, as well as the kidney Fe/Zn and Zn/Cu ratios, in diabetic non-supplemented rats. In the supplemented groups, steviol glycosides tended to normalize the kidney Zn/Cu ratio, while high doses of steviol glycosides tended to normalize the kidney Fe concentration. Higher doses of steviol normalized the liver Zn/Cu ratio, and higher doses of rebaudioside A normalized the kidney Fe/Zn ratio. The type of glycoside affected the kidney Zn level and the Fe/Zn ratio in diabetic rats. Conclusion. Hyperglycemia affected Fe, Zn, and Cu balance in diabetic rats, while steviol glycosides showed potential to normalize mineral levels depending on dosage and type. Future research should explore the underlying mechanisms and long-term effects of steviol glycoside supplementation on trace element homeo­stasis in diabetes. https://www.food.actapol.net/volume24/issue2/3_2_2025.pdf stevia steviol glycosides trace elements diabetes rats eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-06-30 24 2 203 215 article Dyah Hesti Wardhani 1 Siswo Sumardiono 1 Aprilina Purbasari 1 Asep Muhamad Samsudin 1 Hana Nikma Ulya 1 Aprilia Dwi Susanti 1 Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Semarang, Indonesia Background. Polysaccharides are attractive materials for various applications due to their non-toxicity, wide availability, biocompatibility, biodegradability, and ease of chemical modification. In the food, cosmetic, and pharmaceutical industries, they serve as natural emulsifiers and stabilizers, preventing creaming and droplet flocculation in emulsions. Alginate, a widely recognized stabilizer, can be modified for use in oil-in-water (o/w) emulsions; however, the effects of emulsion conditions on the performance of modified alginate require further investigation. This study investigates how alginate modification, emulsion pH, and storage temperature affect emulsion stability, kinetics, viscosity, droplet size, emulsifying activity index (EAI), and emulsifying stability index (ESI). Material and methods. Alginate was modified with dodecenyl succinic anhydride (DSA) at 30°C with continuous stirring for 150 minutes. Emulsions were prepared with alginate-to-fish oil ratios of 1:2 and 2:1 (w/w), at pH levels of 4, 6, and 8, and stored at 30°C and 40°C. Emulsion stability, viscosity, droplet size, EAI, and ESI were systematically characterized. Results. The modification successfully increased alginate’s hydrophobicity, achieving a degree of substitu­tion (DS) of 0.1407. Modified alginate-stabilized fish oil emulsions, maintaining up to 10% stability after 300 minutes of storage at 30°C, using a 2:1 alginate-to-oil ratio at pH 8. Phase separation followed zero-order kinetics (R2 = 0.9630). Higher emulsifier concentrations and pH enhanced viscosity, EAI, and ESI, while reducing droplet size. Increasing storage temperature negatively affected the emulsion stability. Conclusion. The stability of fish oil emulsions stabilized with modified alginate is significantly influenced by emulsifier concentration, pH, and storage temperature. Modeling emulsion instability offers a valuable tool for optimizing formulation parameters. Future research should focus on enhancing emulsification efficiency to promote the sustainable use of alginate in fish oil fortification. https://www.food.actapol.net/volume24/issue2/4_2_2025.pdf oil-in-water (o/w) emulsion dodecenyl succinic anhydride (DSA) phase separation kinetics fish oil emulsion pH eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-06-30 24 2 217 227 article Rafli Zulfa Kamil 1 Sri Mulyani 1 Nurwantoro Nurwantoro 1 Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Indonesia Background. Blondo, a by-product of coconut oil production, is primarily used as livestock feed despite its high protein and fat content. The valorisation of blondo into ice cream products with high functional value has strong development potential. This research aims to create a LAB-fermented, blondo-based ice cream with varying fat content, and to characterise its properties. Material and methods. A comprehensive investigation was conducted to determine the chemical properties of proximate composition, pH, and total acidity. The physical properties examined were overrun and melt­ing time. The total lactic acid bacteria (LAB) was also analysed. Sensory evaluation was conducted using descriptive and hedonic methods to assess overall acceptance. Furthermore, an in vitro simulation of LAB resistance in the gastrointestinal tract was performed, specifically under low pH (pH:2) in the presence of pepsin in gastric simulation, as well as bile salt and pancreatin in a small intestine simulation, ensuring the validity of the findings. Results. The final ice cream product consisted of three variations: light ice cream with a fat content of 4.77 ±0.36%, reduced-fat ice cream with a fat content of 7.22 ±0.86%, and regular-fat ice cream with a fat content of 9.16 ±0.25%. Higher fat content led to increased overrun and melting time. It also impeded the growth of LAB and the generation of acid. However, it enhanced the ability of LAB cells to withstand stress in the simulated gastrointestinal tract. Conclusion. This research underscores the potential of blondo, a by-product of coconut oil production, to contribute to advances in food technology. It can serve as an alternative ingredient in functional foods in the form of ice cream, offering a novel method to protect LAB against extreme conditions in the gastrointestinal tract. This promising development offers hope for the future of food technology. https://www.food.actapol.net/volume24/issue2/5_2_2025.pdf blondo coconut oil dregs blondo-based fermented ice cream in vitro gastrointestinal simulation valorisation functional food eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-06-30 24 2 229 242 article Mariola Friedrich 1 Joanna Sadowska 1 Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, Poland Although dietary supplements are generally recommended only when nutritional needs cannot be met through diet alone, their use remains widespread in Poland. This review explores the current Polish recommendations on dietary supplementation, evaluating their relevance across different stages of life in healthy individuals. The analysis is grounded in scientific research, nutritional dietary standards, and expert opinions from lead­ing professional bodies, including the Committee on Human Nutrition Science of the Polish Academy of Sciences, the National Consultant in Pediatrics, the Main Board of the Polish Pediatrics Society, the Polish Society of Gynecologists and Obstetricians (PSGO), and the Polish Menopause and Andropause Society. The collected evidence suggests that supplementation should be employed only when clearly warranted. Deci­sions regarding the use of supplements should be made in consultation with qualified healthcare profession­als – physicians, pharmacists, or registered dieticians – especially in cases involving concurrent medication use. Current literature provides limited and inconclusive evidence regarding the efficacy of diet supplements in the prevention of non-communicable diseases. https://www.food.actapol.net/volume24/issue2/6_2_2025.pdf dietary supplementation public health recommendations nutritional deficiencies age physiological state eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-06-30 24 2 243 255 article Marta KoĹ„czak 1 Izabela BolesĹ‚awska 2 Ilona GĂłrna 2 SĹ‚awomira DrzymaĹ‚a-CzyĹź 2 The Student Scientific Society of PoznaĹ„ University of Medical Sciences, Poland Department of Bromatology, PoznaĹ„ University of Medical Sciences, Poland Depression, a condition affecting over 300 million individuals worldwide, is characterised by the limited effi­cacy of current pharmacological treatments. Lion’s mane [Hedgehog soprano] (Hericium erinaceus, HE) has demonstrated notable neuroprotective and antidepressant properties, believed to result from its modulation of the gut-brain axis and its anti-inflammatory effects. This literature review which includes studies from Pub­Med, Web of Science, and Scopus published over the past decade, examines the impact of HE on neurotrans­mitter systems, neuroprotection, inflammation, and gut microbiota. The findings suggest that HE stimulates nerve growth factor (NGF) production, which promotes neurogenesis, and modulates the gut microbiota, which in turn influences the synthesis of key neurotransmitters such as serotonin and dopamine. Furthermore, HE exhibits anti-inflammatory effects by reducing pro-inflammatory cytokines. Both preclinical and clinical studies support its antidepressant effects. However, further research is needed to determine optimal dosages, clarify the underlying mechanisms of action, and assess potential drug interactions. https://www.food.actapol.net/volume24/issue2/7_2_2025.pdf Hedgehog soprano Hericium erinaceus gut-brain axis mood disorders neuroprotection microbiota eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-06-30 24 2 257 269 article Lesly Edith Yata 1 Laumer Tocto 1 Rafael Julian Malpartida 1 Jimmy Pablo Echevarria 1 Franklin Ore 2 Facultad de Ingenieria, Ingenieria Agroindustrial, Universidad Nacional AutĂłnoma Altoandina de Tarma, Acobamba-Tarma, Peru Department of Agroindustrial Engineering, National University of Huancavelica, Peru Conventional thermal concentration methods often degrade bioactive compounds in foods due to high-tem­perature exposure. Cryoconcentration has emerged as a promising non-thermal alternative, offering improved retention and concentration of these sensitive compounds. This review systematically analyzes 22 articles published between 2020 and 2024, sourced from Scopus, ScienceDirect and PubMed, using the PRISMA methodology. The evidence highlights the effectiveness of block cryoconcentration – with or without assis­tance – in increasing the concentrations of phenolic compounds, flavonoids, anthocyanins, and antioxidant activity, by up to 9-, 4-, 6-, and 11-fold, respectively. Moreover, the technique achieves retention rates ex­ceeding 80% after three cycles and reduces energy consumption by up to 86% compared to traditional ther­mal methods. With advancements in scaling for industrial applications, cryoconcentration holds significant potential for the large-scale recovery and incorporation of bioactive compounds into functional food systems, enabling the production of nutritionally rich and functionally enhanced products. https://www.food.actapol.net/volume24/issue2/8_2_2025.pdf freezing concentration non-thermal concentration phenolic compounds volatile compounds eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-06-30 24 2 271 282 article Ahmed R. M. Ali 1 Meranda A. Tawfek 1 Sanaa E. Abd El-Halim 1 Food Technology Research Institute, Agriculture Research Center, Giza, Egypt Background. Plant-based additives are increasingly used in the dairy industry for their functional and nutri­tional benefits. Incorporating plant residues or by-products into dairy products such as cheese, yoghurt and Labneh can enhance their nutritional value. This study aimed to improve the nutritional properties of Karish cheese by fortifying it with plant sources such as guava and lemon leaves, which are rich in vitamins, and essential minerals. Materials and methods. Fresh guava and lemon leaves were added to Karish cheese at concentrations of 0.25%, 0.50% and 0.75%. The physicochemical, microbiological, rheological, antioxidant, and organoleptic properties, as well as bioactive compounds (total phenolic and total flavonoid content), were assessed during storage at 5 ±1°C for 21 days. Nutritional content, including selected minerals and vitamins, was evaluated in fresh samples. Results. The addition of guava and lemon leaves significantly affected the moisture, protein, SN, ash, acidity and pH of Karish cheese. Fortified samples exhibited elevated levels of essential minerals (Ca, Fe, Mg, P, K and Zn) and vitamins (B1, B2, B3, B6, A, C and E). Cheeses enriched with guava leaves showed significantly higher (p ≤ 0.05) antioxidant activity, total phenols, and flavonoid contents than those with lemon leaves. Total bacterial counts were higher in the fortified treatments compared to the control, but coliforms were un­detectable across all treatments throughout storage. Texture profile analysis revealed significant increases (p ≤ 0.05) in hardness, cohesiveness, gumminess, and chewiness and decreases in adhesiveness and springiness. All cheese treatments were found to be organoleptically acceptable, with the highest overall acceptability recorded for cheese fortified with 0.25% guava and lemon leaves. Conclusion. Fresh guava and lemon leaves can be effectively used to fortify Karish cheese at levels up to 0.75%, enhancing its nutritional, functional and sensory qualities without compromising overall acceptability. https://www.food.actapol.net/volume24/issue2/9_2_2025.pdf guava leaves lemon leaves Karish cheese functional properties nutritional properties acceptable organoleptically eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-06-30 24 2 283 294 article Marjan Nouri 1 Department of Biology, Islamic Azad University, Roudehen Branch, Tehran, Iran Background. Ice cream can serve as an effective vehicle for delivering probiotic bacteria with health-pro­moting benefits. This study aimed to extract pectin from bitter orange peel waste for use as a bioactive, prebiotic component in microcapsules containing Bifidobacterium lactis (B. lactis) and Lacticaseibacillus rhamnosus (L. rhamnosus), to enhance the nutritional and functional properties of ice cream. Materials and methods. Microcapsules were prepared using different ratios of bitter orange peel pectin (BOPP) to aluminum carboxymethyl cellulose (ACMC) (1:0, 1:1, and 1:1.5) as coating materials for the probiotics. The physical characteristics and microstructure of the microcapsules were examined. The optimal formulation was then incorporated into ice cream at 10%, 20%, and 30% concentrations. The resulting ice cream samples were analyzed for physicochemical properties, antioxidant activity, probiotic viability, and folate content. Results. The 1:1 BOPP to ACMC ratio produced the most suitable formulation for application in ice cream. Ice cream containing 30% of the encapsulated probiotics showed the highest antioxidant activity and total phenolic content. Furthermore, the co-encapsulation of B. lactis and L. rhamnosu significantly enhanced both probiotic survival and folate levels. Conclusions. The results indicate that microcapsules containing B. lactis and L. rhamnosus in a 1:1 ratio of ACMC to BOPP, particularly at 30% concentration, can be effectively used in probiotic ice cream, offering enhanced functional and nutritional benefits for industrial applications. https://www.food.actapol.net/volume24/issue2/10_2_2025.pdf probiotic ice cream Bifidobacterium lactis Lacticaseibacillus rhamnosus microencapsulation bitter orange peel pectin functional food