eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2026-03-30 25 1 5 18 article Youssef Mimoune Reffai 1 Taoufiq Fechtali 1 2 Laboratory of Engineering Sciences and Biosciences, Faculty of Sciences and Techniques-Mohammedia, University Hassan II, Morocco Laboratory of Natural Resources, Health and Environment, Faculty of Sciences Moulay Ismail University, Zitoune, Meknès, Morocco Background. Whole-grain cereals are a vital source of nutrients. However, their bioavailability is often re­duced by anti-nutritional factors such as phytic acid and by the limited digestibility of cereal proteins. Sour­dough fermentation is a well-established biotechnological approach to mitigate these issues; however, the enzymatic traits required for this process are highly strain-specific and often uncorrelated among individual lactic acid bacteria (LAB) isolates. This study aimed to isolate and characterize LAB from rye sourdough to identify strains with strong phytase and proteolytic capacities. Material and methods. A total of 12 LAB isolates were recovered from laboratory-prepared rye sourdough and screened for extracellular phytase and proteolytic activities. The top-performing isolates were subse­quently identified via 16S rRNA gene sequencing. Results. Distinct functional specialization was observed among the isolates. Isolate PP-01 (Pediococcus pentosaceus) exhibited exceptionally high phytase activity (184.6 U/mg), whereas the strongest proteolytic activities were recorded for isolates LB-01 (Levilactobacillus brevis) and LP-03 (Lactiplantibacillus planta­rum), with specific activities of 51.93 U/mg and 42.97 U/mg, respectively. Conclusion. The lack of association between phytase and proteolytic activities highlights the value of a mul­ti-strain starter culture for achieving comprehensive nutritional enhancement in rye-based products. Future work should evaluate the performance of these specialized strains under real-world bread-making conditions and investigate the genetic basis of their elevated enzymatic efficiency. https://www.food.actapol.net/volume25/issue1/1_1_2026.pdf lactic acid bacteria sourdough fermentation phytase activity carbohydrate fermentation profiles rye sourdough proteolysis eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2026-03-30 25 1 19 28 article Wei Jiang 1 Yao Liu 2 Shaogeng Zeng 1 Zhongyan Liu 1 Jinfang Liu 1 Shuwen Wang 2 School of Computer Science and Intelligence Education, Lingnan Normal University, Zhanjiang, China School of Electronic and Electrical Engineering, Lingnan Normal University, Zhanjiang, China Background. Rapid and accurate identification of frozen-thawed fish remains a challenge in food quality as­sessment. This study proposes a qualitative detection model based on near-infrared spectroscopy combined with a Directed Acyclic Graph Least Squares Twin Mahalanobis Distance-based Support Vector Machine (DAG-LSTMSVM). The model is designed to effectively classify fish meat subjected to different thawing methods. Material and methods. A near-infrared reflectance spectroscopy system was employed to collect spectral data from fresh fish meat, ultrasonic-thawed fish meat, and microwave-thawed fish meat across the wave­length range of 950–1700 nm. Various pre-processing methods were applied to the spectral data to evaluate their influence on model performance. Results. The DAG-LSTMSVM model combined with Savitzky-Golay (SG) smoothing pre-processing achieved a detection accuracy of 97.8%, outperforming conventional support vector machine models. No­tably, this high accuracy was maintained even when the sample size was substantially reduced, indicating strong robustness. Conclusion. The integration of near-infrared spectroscopy with the DAG-LSTMSVM model provides a rapid and reliable https://www.food.actapol.net/volume25/issue1/2_1_2026.pdf near-infrared spectroscopy; freeze-thaw; twin support vector machine; fish; non-destructive testing eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2026-03-30 25 1 29 44 article Nurhan Sahin 1 Erdal Kekeç 1 Veysi Kayri 2 Cemal Orhan 1 Busra Ozmen 1 Ibrahim Ozercan 3 Kazim Sahin 1 Department of Animal Nutrition, Faculty of Veterinary Medicine, Firat University, Elazig, TĂźrkiye Department of Medical Laboratory Techniques, School of Health Vocational School,Batman University, Batman, TĂźrkiye Department of Pathology, Faculty of Medicine, Firat University, Elazig, TĂźrkiye Background. The metabolic effects of capsicum in organisms fed a high-fat diet (HFD) remain unclear. This study investigated the impact of a capsicum composition on metabolic parameters and key molecular mark­ers – including PPAR-γ, IRS-1, glucose transporters, and NF-κB – to assess its anti-obesity effects. Materials and methods. Rats were divided into four groups: (1) control; (2) capsicum compositions (CC), rats fed a standard diet with oral administration of capsicum compositions; (3) high-fat diet (HFD), rats fed a high-fat diet; and (4) HFD+CC, rats fed an HFD with oral administration of capsicum compositions. Results. CC supplementation significantly reduced final body weight, visceral fat mass, and liver weight in the HFD-fed rats (p < 0.001). The HFD+CC group also showed significant decreases in serum glucose, insulin, total cholesterol, triglycerides, and free fatty acids (p < 0.05). In addition, CC administration to rats on a high-fat diet reduced malondialdehyde (MDA) concentrations and increased serum total antioxidant capacity (TAC) (p < 0.05). Moreover, CC significantly increased liver GLUT-2, PPAR-γ, and IRS-1 levels (p < 0.001). Conclusion. The capsicum composition effectively attenuated HFD-induced metabolic disturbances by mod­ulating glucose and lipid homeostasis and improving oxidative status. https://www.food.actapol.net/volume25/issue1/3_1_2026.pdf capsicum high-fat diet oxidative stress metabolic profile eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2026-03-30 25 1 45 57 article Xinru Yu 1 Guowei Shu 1 Xin Yang 2 Jianhao Nan 2 Meng Zhang 3 School of Food and Biological Engineering, Shaanxi University of Science & Technology, Weiyang District, Xi’an City, Shaanxi Province, China College of Food and Environment, Jinzhong College of Information. Auxiliary Road, Huitong North Road, Yuci District, Jinzhong City, Shanxi Province, China Shaanxi Yatai Dairy Co., Ltd.Industrial Park, Wangqiao Town, Jingyang County, Xianyang City, Shaanxi Province, China Background. Selenium, zinc, and chromium are essential trace elements for maintaining human and animal health. However, their free ionic states exhibit low bioavailability and significant toxicity. Saccharomyces cerevisiae serves as an ideal carrier for trace element enrichment, which is due to its rapid proliferation and efficient biotransformation capabilities. Methods. Using Saccharomyces boulardii L2 as a model, this study systematically analyzed the effects of sodium selenite, zinc sulfate, and chromium trichloride concentration on Saccharomyces boulardii L2 growth and element enrichment through adding single Na2SeO3, ZnSO4 and CrCl3 and their combination. Scanning electron microscopy (SEM) was employed to observe changes in cell surface. Results. The optimal individual concentrations for sodium selenite, zinc sulfate, and chromium trichloride were 30 μg/mL, 300 μg/mL, and 300 μg/mL. The enrichment of Se, Zn and Cr per gram of dried Saccharo­myces boulardii L2 cells was 1,060.59 μg, 3,164.76 μg and 1,504.95 μg, respectively. Synergistic effects were observed in composite enrichment, with no elemental antagonism detected. Conclusion. Saccharomyces boulardii L2 efficiently enriches single sodium selenite, zinc sulfate and chro­mium trichloride and their combination system, which thereby provides critical process parameters and theo­retical support for developing efficient and low-toxicity trace element yeast preparations. https://www.food.actapol.net/volume25/issue1/4_1_2026.pdf Saccharomyces boulardii L2 Sodium selenite zinc sulfate chromium trichloride eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2026-03-30 25 1 59 69 article Laumer Tocto-Yajahuanca 1 Lesly Edith Yata-Franco 1 Rafael JuliĂĄn Malpartida- Yapias 1 Gina De La Cruz-CalderĂłn 1 Yoselyn Erika Canchari-Fierro 2 Grupo de investigaciĂłn Innovadores dinamizando la agroindustria y los agronegocios, Universidad Nacional AutĂłnoma Altoandina de Tarma, Acobamba, PerĂş Facultad de Ciencias de la Salud, Universidad Nacional AutĂłnoma Altoandina de Tarma, Acobamba, PerĂş Background. Conventional pectin extraction requires high temperatures, long extraction times, and mineral acids, leading to significant environmental impact. This study explored the extraction of pectin from rough lemon peel (Citrus jambhiri) using a combined ultrasound–microwave assisted method (UMAE) with citric acid as a green solvent. Materials and methods. The effects of temperature (60–65°C), microwave power (500–600 W), and ultra­sonic amplitude (50–55%) on pectin yield, degree of esterification (DE), methoxyl (MeO) content, anhydro­uronic acid (AUA), water retention capacity (WRC), oil retention capacity (ORC), emulsification capacity (EC), and emulsion stability (ES) were evaluated using a 2³ factorial design. Results. Optimal extraction (60°C, 500 W, 50% amplitude) yielded 47.37% pectin with an equivalent weight of 616 g/mol, MeO of 9.07%, DE of 73.27%, and AUA of 80.08%, classifying it as high-methoxyl and high-purity pectin. The extracted pectin exhibited high water retention (10.85 g water/g), oil retention (5.45 g of oil/g), and strong emulsifying properties (EC: 46.65%; ES: 76.25%), demonstrating its potential as a stabi­liser and emulsifier in food applications. Conclusion. UMAE with citric acid is an efficient, environmentally friendly approach for producing high-quality pectin from citrus waste, offering excellent physicochemical, techno-functional, and emulsifying properties suitable for food matrices. https://www.food.actapol.net/volume25/issue1/5_1_2026.pdf Waste valorisation Microwave Ultrasound Citrus peels Functional biopolymers eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2026-03-30 25 1 71 79 article Natalia Wawrzyniak 1 Damla Selvan 1 Rafsan Syabani Cholik 1 Joanna Suliburska 1 Poznan University of Life Sciences, Poland Background. Estrogen deficiency during menopause leads to time-dependent alterations in calcium metabo­lism, bone turnover, and antioxidant status. Rodent ovariectomy models replicate these processes; however, the onset of measurable changes varies with the duration of estrogen deprivation. Early post-ovariectomy stages may remain physiologically compensated, thereby masking metabolic disturbances. This study exam­ined whether a three-week estrogen deficit is sufficient to induce detectable changes in calcium content, organ mass, bone markers, and antioxidant status in rats. Material and Methods. Twenty-four female Wistar rats were assigned to control, sham-operated, or ova­riectomized groups. Following bilateral ovariectomy or sham surgery, the animals were maintained for three weeks on a standard AIN-93M diet. Body weight and food intake were monitored throughout the study. At the end of the experiment, serum, tissues, and organs were collected for analysis. Calcium content in the diet and tissues was quantified using flame atomic absorption spectrometry. Serum concentrations of C-terminal telopeptide of type I collagen (CTX), procollagen type I N-terminal propeptide (PINP), tartrate-resistant acid phosphatase 5b (TRACP-5b), osteocalcin (OCN), parathyroid hormone (PTH), and total antioxidant status (TAS) were determined by ELISA. Data were analyzed using one-way analysis of variance (ANOVA) fol­lowed by Tukey’s post hoc test (p < 0.05). Results. Ovariectomized rats exhibited a significant reduction in hair calcium content, whereas calcium con­centrations in serum and other tissues remained unchanged. No significant differences were detected among experimental groups in bone turnover markers, total antioxidant status, or relative organ masses. Collectively, these findings suggest that systemic calcium balance and antioxidant capacity are maintained during the early post-ovariectomy phase. Conclusion. Three weeks of estrogen deficiency did not result in marked alterations in calcium homeostasis, bone turnover, or antioxidant status, indicating that this period duration may be insufficient to elicit the char­acteristic metabolic changes associated with postmenopausal conditions. Longer-term studies are warranted to fully capture the effects of chronic estrogen loss. https://www.food.actapol.net/volume25/issue1/6_1_2026.pdf estrogen deficiency ovariectomy calcium homeostasis bone turnover markers antioxidant status menopause-related changes eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2026-03-30 25 1 81 89 article Tianyue Liu 1 Yiting Zheng 1 Xiner Li 1 Chaoyue Yang 1 Yahong Wang 1 Jinglu Liang 1 School of Chemistry and Pharmaceutical Engineering, Jilin University of Chemical Technology, China Background. Corn silk, rich in flavonoids and polysaccharides, is an agricultural by-product with diuretic and antioxidant properties; yet it remains underutilized. The global prevalence of hyperuricemia continues to rise, highlighting the need for functional dietary interventions. This study aims to develop a corn silk com­posite tea bag (CCT) comprising corn silk, lotus leaf, mint, and hawthorn, with favorable sensory attributes and uric acid-lowering and antioxidant potential. Material and methods. Raw materials were evaluated using a structured sensory scoring system (100-point scale) based on appearance (20), aroma (20), color (20), and taste (40). Formulation optimization was con­ducted using single-factor experiments and response surface methodology. Anti-hyperuricemic activity was determined by xanthine oxidase (XOD) inhibition, and antioxidant capacity was assessed using DPPH⁺, ABTS⁺, and hydroxyl radical (OH⁝) scavenging assays. Results. The optimized formulation comprised: corn silk 53%, lotus leaf 11%, mint 4%, and hawthorn 14%, achieving a sensory score of 96 ±0.51. After infusion in 200 mL of water at 100°C for 15 minutes, the ex­tract contained 0.59 ±0.06 mg/mL of flavonoids and 1.08 ±0.02 mg/mL of polysaccharides in the tea extract. XOD inhibition rate reached 61.78 ±0.53%, while DPPH⁺, ABTS⁺, and OH⁝ scavenging activities were 90.89 ±0.23%, 88.56 ±0.18%, and 60.34 ±0.31%, respectively. Conclusion. CCT exhibited superior sensory quality and enhanced bioactivity relative to corn silk alone, with a 105.93% increase in XOD inhibition and improvements of 10.80%, 20.39% and 1.09% in DPPH⁺, ABTS⁺, and OH⁝ scavenging activities, respectively. These results support the potential of CCT as a functional bev­erage that adds value to agricultural by-products and provides a transferable model for the development of bioactive botanical formulations. https://www.food.actapol.net/volume25/issue1/7_1_2026.pdf Corn silk Composite tea bag Formulation Uric acid reduction Antioxidant eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2026-03-30 25 1 91 100 article Thi Thuy Hong Nguyen 1 2 Thi Thanh Ngan Huynh 1 Minh Tri Nhan 1 Institute of Food and Biotechnology, Can Tho University, , Vietnam Faculty of Mechanical Engineering, Can Tho University of Technology, Vietnam Background. Taro corms (Colocasia esculenta (L.) Schott) are rich in antioxidants, particularly polyphenols and mucilage, which contribute to their nutritional and functional properties. Mucilage not only exhibits free radical scavenging activity but also provides important techno-functional properties, such as emulsifying ability and foaming capacity. However, these compounds are heat-sensitive and may undergo substantial degradation during drying. Thermal degradation kinetics can be used to describe changes in antioxidant con­tent during the drying process of taro leather. The effects of drying temperature and time on the texture and sensory quality of taro leather were also examined. Material and methods. This study investigated the effects of drying temperature (65, 70, and 75°C) on the quality properties, antioxidant capacity, and sensory attributes of taro leather. Quality parameters assessed included moisture content, polyphenol content, water activity, texture, color values, and antioxidant capacity (Trolox equivalent content). Results. The drying process followed the Newton model, while the degradation of total polyphenol content (TPC) and antioxidant capacity (TE) conformed to first-order reaction kinetics. The activation energies (Ea) for TPC and TE degradation were calculated as 35.38, 106.07, and 151.23 kJ/mol, respectively, using the Arrhenius equation. Among the drying conditions evaluated, drying at 70°C for 135 minutes yielded the highest-quality taro leather in terms of color (L* = 43.7), moisture content (19.82%), water activity (0.75), hardness (17.69 N/cm²), extensibility (0.99 cm), TPC (0.62 mg GAE/g dry weight), and TEAC (mg TE/g dry weight), as well as the most favorable sensory attributes. Conclusion. An intermediate drying temperature of 70°C was identified as the most suitable condition, effec­tively balancing drying efficiency with the retention of nutritional and functional properties. These findings provide practical guidance for optimizing processing parameters in the industrial production of taro leather, thereby supporting enhanced nutritional quality and increased consumer acceptance. https://www.food.actapol.net/volume25/issue1/8_1_2026.pdf drying kinetic DPPH polyphenol taro leather texture eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2026-03-30 25 1 101 115 article Syamsul Ancu Rahman 1 Andi Siti Fatmawaty 2 Agribusiness Study Program, Faculty of Agriculture, Universitas Islam Makassar (UIM) Al-Ghazali, Indonesia Agribusiness Study Program, Faculty of Agriculture, Muslim University of Indonesia (UMI), Makassar, Indonesia Background. The potential of palado seeds (Aglaia sp.) is a local starch source that has the potential to be developed as an alternative local flour to reduce the use of wheat flour in the food industry. However, the limitations of the functional properties of natural starch, such as resistance to heating, low solubility, high retrogradation, and less stable pasta, limit its use in the food industry. This study aims to analyse the effect of pregelatinization, cross-linking, and acetylation modifications on the profile and functional properties of palado seeds (Aglaia sp.) flour pasta, produced, and compare each modification method to determine the best potential in its development as an alternative local flour. Materials and methods. The analysis was carried out using the Rapid Visco Analyzer (RVA) method to determine the gelatinization temperature, peak viscosity, breakdown viscosity, maximum viscosity, setback viscosity, final viscosity, and peak gelatinization time. Results. The gelatinization temperature of pasta increases with cross-linking, requiring high heat; converse­ly, it decreases in pregelatinization and acetylation, making it easier to gelatinize. Peak viscosity decreases in cross-linking, meaning swelling is inhibited, while it increases in acetylation, resulting in greater swell­ing. High breakdown viscosity in cross-linking pasta is easily damaged but decreases in pregelatinization, with acetylation pasta being more stable. Minimum viscosity indicates that pasta is stable in cross-linking and unstable in pregelatinization and acetylation. High setback viscosity in acetylation and pregelatinization pasta tends to experience retrogradation, while in low cross-linking pasta, it is more stable against syneresis. High final viscosity in acetylation gel is more solid, while in pregelatinization and low cross-linking, the gel structure is weak. The time required for flour to form a paste in pregelatinization and acetylation is shorter than in cross-linking. Conclusion. Modification of true palado (Aglaia sp.) seed flour has the potential to increase its functionality as an alternative local flour in processed food applications. https://www.food.actapol.net/volume25/issue1/9_1_2026.pdf palado (Aglaia sp.) modified flour gelatinization profile functional properties of pasta eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2026-03-30 25 1 117 124 article Nguyen Chi Dung 1 Nguyen Minh Thuy 1 Tran Ngoc Giau 1 Hong Van Hao 1 Vo Quang Minh 2 Ngo Van Tai 3 Institute of Food and Biotechnology, Can Tho University, Vietnam College of Environment and Natural Resources, Can Tho University, Vietnam School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, Thailand Background. Purple sweet potato (PSP) has attracted increasing scientific and industrial interest due to its distinctive purple flesh, which is primarily attributed to anthocyanins. Although PSP is produced in large quantities in Vietnam, comprehensive information on its functional groups and anthocyanin pig­ment composition remains limited. Therefore, characterization of functional groups and identification of anthocyanin pigments are essential to support both scientific research and industrial applications of this raw material. Materials and methods. PSP tubers were collected from farms in Vinh Long Province, Vietnam. The tubers were washed, peeled, sliced, and steam-blanched at 100°C for 3 min, dried at 50°C for 8 h, and milled into powder. Functional groups were characterized using Fourier transform infrared (FTIR) spectroscopy. Antho­cyanins were extracted with acidified methanol and analyzed using high-performance liquid chromatography (HPLC) with external standards for pigment identification and quantification. Results. FTIR analysis revealed 14 characteristic absorption bands in PSP grown in Vietnam within the wavenumber range of 3288.63–418.55 cm⁝¹. These bands corresponded to hydroxyl, C–H/O–H/N–H, aro­matic (C=O and C=C), ester C–O–C, glycosidic, and pyran ring functional groups, consistent with structural features typical of anthocyanin compounds. HPLC analysis detected three main anthocyanin pigments with retention times of 7.85, 8.77, and 9.93 min, identified as delphinidin, cyanidin, and peonidin, respectively. Their concentrations were 4.034 μg/g (2.2%), 28.490 μg/g (15.5%), and 151.206 μg/g (82.3%). Conclusion. These results indicate that PSP is a promising source of anthocyanins and has strong potential for use as a functional food with health-promoting properties. https://www.food.actapol.net/volume25/issue1/10_1_2026.pdf anthocyanin pigments; Fourier transform infrared; functional groups; high-performance liquid chromatography (HPLC); purple sweet potato