eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-12-30 24 4 447 456 article Fahad Aljuhaimi 1 Nurhan Uslu 2 Mehmet Musa Ă–zcan 2 Isam A Mohamed Ahmed 1 Noman Walayat 3 Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia Faculty of Agriculture, Department of Food Engineering, Selcuk University, Konya, Turkey College of Tea Science and Tea Culture, Agriculture and Forestry Zhejiang University, Hangzhou, Zhejiang, China Background. Leek is one of the most widely cultivated winter vegetables in Turkey and Western Europe, with large-scale production in Turkey, France, Belgium and Poland. Material and methods. The bioactive properties and phenolic compounds of leek layers, numbered from the outermost to the innermost, were determined using spectrophotometric and chromatographic methods, respectively. Results. Total phenol and flavonoid contents were highest in the outermost (1st layer) and innermost (9th layer) parts of the leek, while intermediate layers (3rd–4th layers) showed comparatively lower levels. Total phenol content ranged from 90.92 mg GAE/100 g (4th layer) to 177.13 mg GAE/100 g (9th layer), and total flavonoid content ranged from 171.84 mg/100 g (4th layer) to 340.58 mg/100 g (1st layer). The predominant phenolic compounds were quercetin, kaempferol, cinnamic acid, gallic acid and catechin. Quercetin content ranged from 49.09 mg/100 g (1st layer) to 207.56 mg/100 g (7th layer), and kaempferol from 35.52 mg/100 g (1st layer) to 291.81 mg/100 g (8th layer). Cinnamic acid content ranged from 5.22 mg/100 g (1st layer) to 184.40 mg/100 g (9th layer). Gallic acid and 3,4-dihydroxybenzoic acid levels ranged from 39.39 mg/100 g (5th layer) to 75.67 mg/100 g (3rd layer) and from 2.22 mg/100 g (8th layer) to 47.57mg/100g (9th layer), respectively. Conclusion. Both the outermost and innermost layers exhibited the highest total phenol and flavonoid con­tents. The higher concentration in the outermost layer compared to the innermost layer may be attributed to a relative decrease in water content, which concentrates bioactive compounds. https://www.food.actapol.net/volume24/issue4/1_4_2025.pdf leek layers bioactive properties phenolic compounds PCA HPLC eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-12-30 24 4 457 472 article Tran Minh Phuc 1 2 Duong Thi Phuong Lien 1 Ha Thanh Toan 1 Department of Food Technology, Institute of Food and Biotechnology, Can Tho University, Vietnam Faculty of Biochemistry and Food technology, Vinh Long University of Technology Education, Vietnam Background. Sufu (fermented tofu) is a traditional food in several Asian countries, produced through the fer­mentation of tofu with molds such as Actinomucor elegans. Enzymes from microorganisms metabolize tofu substrates, generating volatile compounds that contribute to the product’s distinctive flavor when combined with alcohol and salt during ripening. This fermentation process also improves digestibility. Incorporating pur­ple sweet potato (PSP) into tofu creates a novel product with enhanced nutritional value and antioxidant activity. Materials and methods. Local raw materials and an Actinomucor elegans strain from the Institute of Food and Biotechnology, Can Tho University, were used. The effects of varying salt concentrations (8,10, and 12% w/v) and alcohol concentrations (8, 10, 12, and 14% v/v) in the brine were examined during PSP sufu ripening (10, 20, and 30 days). Nutritional components, including soluble protein, free amino acids, ammonia content, and bioactive compounds, including total phenolic content (TPC), total flavonoid content (TFC), and anthocyanins, were analyzed. Antioxidant activity was assessed using DPPH radical scavenging, expressed as IC50 values. Results. Optimal brine parameters for PSP sufu production were identified. The nutrient composition in­cluded 18.5% free amino acids, 6.94% soluble protein, 1.55% NH3, pH 5.66, and 0.36% total acid. TPC, TFC, and anthocyanin content were 82.7 mg GAE/g d.w., 22.6 mg QE/g d.w., and 117.86 μg/g d.w., respectively. DPPH radical scavenging activity was 97.5 μmol TE/g d.w., with an IC50 value of 4.66 mg/ml. Conclusions. PSP sufu demonstrates high nutritional and antioxidant quality when ripened for 30 days in brine containing 10% salt and 12% alcohol. These aging conditions promote favorable biochemical changes, enhancing both its functional properties and nutritional value. https://www.food.actapol.net/volume24/issue4/2_4_2025.pdf antioxidant purple sweet potato tofu ripening salt alcohol eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-12-30 24 4 473 486 article Julia Graciela Plaza de Oliveira 1 JĂŠssica Pereira Barbosa 1 Bibiana da Silva 2 Ana Carolina de Oliveira Costa 2 Eduardo Purgatto 3 JosĂŠ Eduardo Gonçalves 4 PatrĂ­cia Amaral Souza 1 Federal University of GoiĂĄs, Goiânia, Brasil Federal University of Santa Catarina, FlorianĂłpolis, Brasil University of SĂŁo Paulo, Brasil Federal University of Minas Gerais, Belo Horizonte, Brasil Background. Limited information exists on the chemical composition and prebiotic properties of cajuzinho- -do-cerrado (Anacardium humile) and marmelo-do-cerrado (Alibertia sessilis) residues, which are typically discarded during fruit processing. This study characterizes these residues and investigates their prebiotic potential. Material and methods. The antioxidant capacity, phenolic compounds, functional properties, and prebiotic potential of the residues were evaluated. Methanolic extracts were analyzed using spectrophotometric meth­ods (DPPH, Folin-Ciocalteu) and HPLC. Water and oil holding capacities were measured by centrifugation. Three probiotic strains and two E. coli strains were cultivated in modified media using the residues as carbon sources. Cell viability was assessed by agar plate counts. Metabolic activity was monitored by measuring pH, sugar and organic acid concentrations, and bioactive amine production using HPLC. These analyses were designed to evaluate functional characteristics of the residues, including antioxidant capacity, water and oil holding abilities, and their ability to support probiotic growth and metabolism, thereby assessing prebiotic potential. Results. CR and MR showed high levels of total dietary fiber and protein. Considerable concentrations of total phenolic compounds were detected; gallic acid and coniferaldehyde were quantified in CR, while p-coumaric acid and luteolin were quantified in MR. Cultivation of Lactobacillus acidophilus LA-05, Lacti­caseibacillus casei L-26, and Bifidobacterium animalis subsp. lactis BB-12 in media containing CR and MR promoted their growth – especially L. casei – along with a decrease in pH and significant production of or­ganic acids, such as lactic and acetic acids. Fermentation of these residues also led to polyamine production, including spermidine, indicating intense fermentative metabolic activity by these microorganisms. Conclusion. The residues display characteristics indicative of prebiotic potential and may confer human health benefits. They could also be considered as functional ingredients for the formulation of new food products. https://www.food.actapol.net/volume24/issue4/3_4_2025.pdf cerrado biome dietary fibers functional food phenolic compounds spermidine Bifidobacterium eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-12-30 24 4 489 511 article Maolan Lin 1 Zhenchang Gao 2 Wenliang Liao 1 Honghao Cai 1 Department of Physics, School of Science, Jimei University, China School of Information Science and Technology, ShanghaiTech University, Shanghai, China Computer vision has become a cornerstone technology in the food and agriculture industries, driving innovation and enabling automation across a wide range of processes. Within this field, object detection plays a critical role, supporting efficiency, accuracy, and scalability in real-world applications. The Transformer, first introduced in natural language processing, demonstrated outstanding performance thanks to its powerful self-attention mechanism and parallel processing capabilities. More recently, it has been rapidly adopted in object detection and is emerging as a strong alternative to traditional convolutional neural networks. However, much of the related research remains scattered and interdisciplinary. This paper systematically reviews the development of transformer-based models for computer vision, analysing research trends, key topics, and distinctions from other algorithms. It introduces the basic architecture of the Vision Transformer (ViT) and other transformer-based vision models, explains core principles such as self-attention and multi-stage processing, and examines applications in food and agriculture, including food quality analysis, crop monitoring, pest and disease detection, and weed identification. Challenges and future directions of transformer-based models are also discussed, alongside a review of the latest research for reference. By consolidating a large body of literature, this study provides a comprehensive overview of the structure, development,  dvantages, and limitations of transformer-based vision models, while highlighting their potential to deliver more intelligent, sustainable, and efficient decision-support systems for precision food and farming practices. https://www.food.actapol.net/volume24/issue4/4_4_2025.pdf deep learning convolutional neural network computer vision intelligent agriculture self-attention mechanism food quality eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-12-30 24 4 513 522 article Dawid Rosiejka 1 Anna SzczepaĹ„ska-Alvarez 2 Karol Jakubowski 1 SĹ‚awomira DrzymaĹ‚a-CzyĹź 1 Department of Bromatology, Poznan University of Medical Sciences,, Poland Department of Mathematical and Statistical Methods, PoznaĹ„ University of Life Sciences, Poland Background. Differences in gut microbiota composition between vegetarians and individuals consuming mixed diets are well documented. Increased dietary fibre promotes bacterial fermentation, producing shortchain fatty acids (SCFA). This study analysed whether a shift to a lacto-ovo-vegetarian diet alters faecal SCFA profiles. Material and methods. Seventy-five healthy adults were enrolled and divided into two groups: participants who adopted a lacto-ovo-vegetarian diet for one month, and a control group who maintained their usual diet. The study was conducted in 2023–2024 in PoznaĹ„, at the Department of  Bromatology, PoznaĹ„. University of Medical Sciences. Results. Baseline faecal SCFA concentrations did not differ significantly between groups. After 30 days, the study group (SG) showed significant changes in acetic acid concentrations compared with baseline. Propionic acid concentrations also differed significantly between the study group and the control group (CG) after four weeks. Within the SG, significant changes in propionic acid were observed between baseline, two weeks, and four weeks. No significant differences were observed in butyric acid concentrations. Conclusions. Although some changes in acetic and propionic acid concentrations were observed, the overall lack of consistent differences in SCFA profiles may be explained by insufficient increases in dietary fibre intake. Fibre intake remained comparable between groups and did not increase in the study group. Since fibre is the primary substrate for SCFA production by intestinal bacteria, its limited consumption likely constrained broader changes in faecal SCFA concentrations. https://www.food.actapol.net/volume24/issue4/5_4_2025.pdf SCFA vegetarian diet microbiota lacto-ovo-vegetarian diet eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-12-30 24 4 523 535 article Nguyen Thi Ngoc Giang 1 3 Tran Van Khai 2 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 Vietnam National University, Ho Chi Minh city, Vietnam Background. This study aimed to determine the optimal bacterial cell density in the initial starter culture for fermentation of plant-based yogurt produced from purple brown rice supplemented with soy milk. Material and methods. The relationship between bacterial density and the quality of the final product was examined in terms of both physicochemical and sensory properties. The initial starter cultures had bacterial densities of 107, 2×107, 4×107, 6×107, 8×107, and 108 cfu/mL, which were used for fermentation. Results and discussion. The optimal bacterial density was found to be 6×107 cfu/mL. Yogurt produced at this density exhibited the highest water-holding capacity (96.60%) and firmness (3.88 g-force), resulting in a soft texture with minimal syneresis. The brightness L and a redness value in the CIELAB scales were 43.49 and 1.65, respectively, corresponding to the peak sensory scores. The viable cell count reached at least 2.14×108 cfu/mL; °Brix, lactic acid, protein, total sugar, and reducing sugar contents were 11.64, 0.63, 9.26, 19.98, and 16.28 g/100 g dry matter, respectively – values consistent with the requirements for mar­ketable yogurt products. Although bioactive components such as anthocyanins and phenolics were present in relatively low concentrations (0.07 g and 1.08 g TAE per 100 g dry matter, respectively), their presence indicates the product’s antioxidant potential. Conclusion. The study demonstrated that an initial microbial density of 6×107 cfu/mL in the starter culture yields a product with the most desirable balance of fermentation efficiency and yogurt quality. https://www.food.actapol.net/volume24/issue4/6_4_2025.pdf bacterial density fermentation organoleptic physicochemical purple brown rice eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-12-30 24 4 537 552 article Katarzyna Skrypnik 1 Damla Selvan 1 Joanna Suliburska 1 Department of Human Nutrition and Dietetics, PoznaĹ„ University of Life Sciences,, Poland Background. Obesity is a significant global health issue, associated with many metabolic disorders. Mag­nesium (Mg) and calcium (Ca) play critical roles in body metabolism, and deficiencies in these minerals can increase complications associated with obesity. This study aimed to investigate the effects of twelve weeks of multi-strain probiotic supplementation on Ca and Mg metabolism in obese women. Material and methods. The study is a multicentre, randomised, double-blind, placebo-controlled trial con­ducted at the University of Medical Sciences in PoznaĹ„ and the University of Life Sciences in PoznaĹ„. Ninety obese women, aged 45–70, with a BMI > 30 kg/m², participated in the study. Participants were randomly as­signed to either a high-dose (HD) or low-dose (LD) probiotic or placebo group. The probiotic groups received the Ecologic Barrier multi-strain probiotic combination. Results. Hair Ca concentration was significantly lower in the LD group after the intervention (p < 0.05), while no significant changes were observed in serum calcium or magnesium levels. Additionally, osteocalcin levels were significantly decreased in the HD group compared to baseline (p < 0.05), indicating a potential effect of probiotics on bone metabolism. No significant differences were observed in oestradiol (E2), para­thyroid hormone (PTH), or Procollagen Type 1 N-Terminal Propeptide (PINP) levels between the baseline and post-intervention. Conclusion. The probiotic supplementation may influence calcium metabolism and bone turnover, as re­flected in changes in hair calcium and osteocalcin levels. Further research is needed to explore the underlying mechanisms and their long-term clinical relevance. https://www.food.actapol.net/volume24/issue4/7_4_2025.pdf obesity calcium magnesium probiotic eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-12-30 24 4 553 565 article Yohanes Kristianto 1 Arsinah Habibah Habibah Fitriah 2 Nur Rahman 1 Indri Hapsari 1 Tri Dewanti Dewanti Widyaningsih 2 Siti Narsito Narsito Wulan 2 Hidayat Sujuti 3 Department of Nutrition, Polytechnic of Health Ministry of Health, Malang, East Java, Indonesia Faculty of Agricultural Technology, Universitas Brawijaya, Kota Malang, Jawa Timur, Indonesia Faculty of Medicine, Universitas Brawijaya, Kota Malang, Jawa Timur, Indonesia Background. Red beetroot is rich in bioactive compounds and antioxidants with numerous health benefits. However, its high moisture content makes it susceptible to decomposition. This study investigated the effects of different drying methods, following blanching pretreatments, on the quality of beetroot powder. Material and methods. Beetroot samples were pretreated by either water or steam blanching and subse­quently dried using vacuum or oven drying. Freeze drying was performed for comparison. Proximate compo­sition, nitrate content, betalain concentration, antioxidant activity (IC50), and color parameters were analyzed using analysis of variance (ANOVA). Principal component analysis (PCA) was conducted to further evaluate the effects of treatments. Results. Drying methods significantly influenced the bioactive properties of beetroot. Compared with con­ventional oven drying, vacuum drying yielded powder with higher betalain content (3,478.33 mg/100 g) and stronger antioxidant activity (IC50 = 541.73 ppm). Blanching pretreatment also had a significant effect. Steam blanching followed by oven drying produced powder with a nitrate content of 413.23 mg/kg. When steam blanching was combined with vacuum drying, the betalain content increased further to 3,996.81 mg/100 g, significantly higher than that obtained by oven drying, regardless of blanching type. This combination also produced powder with the strongest antioxidant activity (IC50 = 493.32 ppm). Blanching and drying treat­ments both increased the redness (a*) of beetroot powder. Steam blanching followed by vacuum drying re­sulted in the most intense red color, decreasing yellowness (b*) and lightness (L*) more than water blanching. Freeze-drying preserved high nitrate content, strong antioxidant activity, and good color retention. Conclusion. Vacuum drying preceded by either steam or water blanching is an effective method for produc­ing beetroot powder with high bioactive compound content. https://www.food.actapol.net/volume24/issue4/8_4_2025.pdf beetroot drying blanching betalain nitrate antioxidant eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-12-30 24 4 567 577 article Vu Thi Hanh 1 Than Thi Huong 1 Nguyen Van Vien 1 Duong Anh Viet 1 Nguyen Duy Anh 1 Tran Thanh Mai 1 Faculty of Food Science and Technology, Vietnam National University of Agriculture, Ngo Xuan Quang Street, Gia Lam District, Hanoi, Vietnam Background. Guava (Psidium guajava L.) leaves are rich in polyphenols and flavonoids with established an­tioxidant and antidiabetic properties. However, the quality and functionality of guava leaf tea are influenced by processing parameters, including leaf maturity, drying temperature, grinding size, and brewing conditions. This study aimed to determine the optimal processing conditions for enhancing the bioactive compound con­tent and functional properties of guava leaf tea bags. Materials and methods. Leaves at three maturity stages (young, mature, and old) were dried under different temperatures (40–70°C and cooling drying at 45°C), ground into four particle size ranges, and packed into tea bags. The teas were brewed at water temperatures between 70°C and 100°C. Total polyphenol content (TPC) and total flavonoid content (TFC) were quantified spectrophotometrically. Antioxidant capacity was assessed by DPPH radical scavenging, while α-glucosidase inhibitory activity was measured to evaluate antidiabetic potential. Sensory attributes were evaluated by a trained panel. Results. Drying at 50°C retained the highest TPC (176.19 mg GAE/g dw) and TFC (9.72 mg QE/g dw), while grinding to 0.5–1 mm enhanced compound extraction without compromising sensory quality. Brewing at 100°C yielded the greatest concentrations of bioactive compounds; however, infusions prepared at 90°C received the highest flavor and aroma scores. The optimized tea infusion also exhibited strong antioxidant activity (35.92% DPPH inhibition) and potent α-glucosidase inhibitory activity (ICâ‚…â‚€ = 6.97 μg/mL), approxi­mately 17 times more effective than acarbose. Conclusion. These findings indicate that guava leaf tea, when processed under optimal conditions, has the potential to serve as a functional beverage with significant health-promoting properties, particularly through its antioxidant activity and blood sugar–regulating effects. https://www.food.actapol.net/volume24/issue4/9_4_2025.pdf guava leaf tea polyphenols flavonoids antioxidant activity α-Glucosidase inhibition eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2025-12-30 24 4 579 596 article Krystian Zbierski 1 Zbigniew Krejpcio 1 Department of Human Nutrition and Dietetics, PoznaĹ„ University of Life Sciences, Poland Chromium(III) is a trace element traditionally associated with carbohydrate metabolism and insulin signaling. This review examines the effects of chromium supplementation on insulin sensitivity and glycemic control, particularly in individuals with type 2 diabetes mellitus (T2DM) and insulin resistance. Chromium picoli­nate (CrPic), typically administered at 100–1000 μg/day, is the most extensively investigated formulation. Numerous randomized controlled trials have reported significant reductions in fasting glucose, insulin con­centrations, and glycated hemoglobin (HbA1c) in patients with T2DM following chromium supplementation. Improvements in glucose tolerance (OGTT) and insulin sensitivity assessed by hyperinsulinemic–euglycemic clamp studies have also been documented, although the number of studies employing these diagnostic tech­niques remains limited. Results across the literature, however, remain inconsistent, with several trials report­ing no significant changes in glycemic markers or insulin sensitivity indices such as HOMA-IR and QUICKI. Chromium efficacy appears to depend on individual patient characteristics, baseline chromium status, and the presence of metabolic disorders, suggesting that those with chromium deficiency or pronounced metabolic impairment may derive greater benefit. Future research should enroll larger patient cohorts and incorporate comprehensive methods for assessing insulin sensitivity. To ensure comparability with earlier clinical trials, upcoming studies should also replicate key methodological assumptions – particularly those related to chromi­um dosage and participant health status. Although findings are promising in selected subpopulations, additional large-scale, rigorously controlled trials are required to establish optimal dosing strategies and long-term safety. In this review, we evaluated the effects of supplemental chromium(III) on major biochemical indices relevant to metabolic assessment, including fasting plasma glucose (FPG), glycated hemoglobin (HbA1c), fasting in­sulinemia, HOMA-IR, QUICKI, oral and intravenous glucose tolerance tests (OGTT, IVGTT/FSIVGTT), and the hyperinsulinemic–euglycemic clamp. Detailed findings are presented in the following sections. https://www.food.actapol.net/volume24/issue4/10_4_2025.pdf the following sections. Keywords: