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Essential oils are a mixture of chemical compounds very susceptible to the effects of the external environment. Hence, more attention is drawn to their preservation methods. The aim of the study was to test the possibility of using complex coacervation for the microencapsulation of essential oils. Black pepper (Piper nigrum) and juniper (Juniperus communis) essential oils dissolved in grape seed (GSO) and soybean (SBO) oil formed the core material, while gelatin (G) and gum Arabic (GA) formed the wall materials. Various mixing ratios of polymers were tested: 1:1; 1:2, and 2:1. The oil content was 10%, and the essential oil content was 1%. The prepared coacervates were lyophilized and then screened to obtain a powder. For all samples, among others, the following were determined: encapsulation efficiency (EE), Carr Index (CI), Hausner Ratio (HR), solubility, hygroscopicity, moisture content, and particle size. The highest encapsulation efficiency achieved was within the range of 64.09–59.89%. The mixing ratio G/GA = 2:1 allowed to obtain powders that were characterized by the lowest solubility (6.55–11.20%). The smallest particle sizes, that did not exceed 6 µm, characterized the powders obtained by mixing G/GA = 1:1. All powder samples were characterized by high cohesiveness and thus poor or very poor flow (CI = 30.58–50.27, HR = 1.45–2.01).

Rosemary extract (RE) is a natural antioxidant, whose effectiveness depends on the extraction method. It can be considered an alternative for synthetic antioxidants in the food industry. The aim of this research was to evaluate the rosemary extract antioxidant efficiency, obtained by various solvents, on hemp oil quality and storage stability. The following solvents were used to extract antioxidant compounds from rosemary leaves: ethanol (RE-ETOH), methanol (RE-MEOH), acetone (RE-AC) and ethyl acetate (RE-ETH_ACE). The complex evaluation of the antioxidant properties of those extracts was performed. In addition, their impact on the oxidation dynamics of hemp oil throughout the storage period was tested. Their effectiveness was compared to butylated hydroxytoluene (BHT). The highest total phenolic content (TPC) and antioxidant capacity were characterised by RE-MEOH and the lowest by RE-ETH_ACE. The lowest thiobarbituric acid reactive substances (TBARS) value after 14 days of storage, however, was noted for RE-MEOH and RE-ACE (1.01 and 1.18 μmol/kg respectively). The addition of rosemary extract indicates a greater antioxidant effect for some n-3 fatty acids, e.g. α-linoleic acid, than BHT. Rosemary extract has a positive effect in reducing the oxidation process and can provide a natural alternative to synthetic antioxidants, especially for products with a high n-3 fatty acid content.

The demand for new gluten-free (GF) products is still very crucial issue in food industry. There is also a need for bioactive compounds and natural alternatives for food additives. For now, not only providing structure without gluten is major challenge, but also high sensory acceptance and nutritional value are on the top. This study is focused on the effect of high-purity oat β-glucan as a structure-making agent on physicochemical and sensory properties of gluten-free yeast leavened cake. The response surface methodology (RSM) was used to set the design of the experiment. Water and oat β-glucan were chosen as independent variables. Enzymatic extraction was conducted in order to obtain pure oat β-glucan (approx. 85%). Physicochemical and microstructure analyses, and a consumer hedonic test were carried out to check the quality of the final product. As a last step, verification was undertaken to compare the predicted and experimental values of the results. The results showed that the optimisation process was crucial in obtaining high-quality, gluten-free yeast leavened cake. The optimised amounts of water and oat β-glucan were 66.12% and 2.63% respectively. This proves that the application of oat β-glucan to gluten-free products is possible and gives positive results in terms of texture, volume and sensory acceptance. Due to oat β-glucan’s pro-health benefits, the final product can be seen as a functional alternative for common gluten-free products in the market.

Modified atmosphere packaging and active packaging were combined to prolong the shelf life and quality of the clean label, gluten-free (GF), yeast-leavened cakes enriched in oat fiber preparation. Star anise, cinnamon bark, and clove essential oils were used as emitters of active substances. The following concentrations of gases were chosen: 0% CO2/100%/N2 (MAP1), 60% CO2/40% N2 (MAP2), and approx. 78% N2/21% O2/0.04% CO2 (ATM). Microbiological and physicochemical analyses were conducted. GF cakes were stored for 14 days (analysis in 0, 7, and 14 days). The results showed a decrease in moisture content and lightness of crumb and an increase in hardness. EOs significantly (p ≤ 0.05) slowed down the growth of microorganisms regardless of the type of gas mixture. However, the best bacteriostatic effect was in MAP2. The content of beta-glucan did not change throughout the storage time. Generally, the best results were obtained with the combination of MAP and active packaging—60% of CO2 and 40% of N2—where cinnamon or clove essential oils were used.

More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the technology for the creation of a muffin with β-glucan (BG) and pomegranate (PG), while establishing water share (WT), using the response surface methodology. It was shown that β-glucan and water had the most significant influence on specific volume and moisture (p ≤ 0.001). However, the increase of hardness, color, and total phenolic content (TPC) was mainly influenced by the increase of pomegranate content (p ≤ 0.01 for harness and color and p ≤ 0.001 for TPC). Consumers accepted products high in β-glucan more than high in pomegranate. Optimization ended with a composition that included 1.89% BG, 9.51% PG, and 77.87% WT. There were no significant differences between the model and the experimental sample, apart from higher consumer acceptability.

This paper presents a comprehensive study of the microstructure-property relationships in Ta and stainless or carbon steel composites, fabricated by explosive welding using Cu interlayer. Employing scanning (SEM) and transmission (TEM) electron microscopy and X-ray synchrotron diffraction, a complex microstructure of interfacial layers was examined. Particular attention was placed on the description of the phase transformation mechanisms in the reaction regions, and the competition between the strain-hardening and softening processes in parent sheets. SEM and TEM analyses showed that Cu and Ta nanoparticles, and small dendrites, dominated the reaction regions near the Ta/Cu interfaces, whereas the nano-grained phases having more complex chemical compositions were identified near the Cu/steel interfaces. SEM orientation mapping revealed that the interfacial layers of the parent sheets underwent severe plastic deformation as a result of dislocation slip, twinning, and shear banding. Such heavily deformed areas can easily undergo recovery and recrystallization already during clad processing. In consistence with these findings, the micro-hardness values of the welded sheets increased as the joining interface approached, except for the layers directly adhering to large reaction regions, where a decrease in micro-hardness was observed. However, the solidified melt regions were essentially softer than the strain-hardened layers of both steels. Based on experimental results a new explanation for the reaction region formation was proposed and a significant modification of the description of the interfacial microstructure of parent sheets was done. Finally, the effect of microstructural changes on the clads properties was discussed.

The study of the effect of the modified atmosphere packaging on quality of the bread was done after replacing wheat flour with amaranth flour in replacement of wheat flour for 0, 5, 10 and 15% by weight. The bread was stored for one, three and seven days in the ATM, 100% N2 and 30% CO2. The study proved the 30% CO2 modified atmosphere to be the optimal storage condition. It allowed to preserve volume, water content and contributed at least to increase in hardness of bread, which with the addition of amaranth flour decreased. The colour of bread during storage was characterised by the increase in L* parameter and decrease in a* and b*. For the decreased storage time, the effect was opposite. The replacement by 5% of amaranth flour increased the polyphenol content and did not affect bread quality.

The oil-in-water emulsion system is very common in food production. The aim of this study was the evaluation of extracted (enzymatic treatment) cereal β-glucan as a stabiliser in comparison to other commonly used food additives. Oat (OBG) and barley (BBG) β-glucan were applied at concentrations of 1%, 2% and 4%; gum guar, xanthan gum, hydroxypropyl methylcellulose at 0.5% each; lecithin at 2%; polyglycerol polyricinoleate at 4%; and, finally pectin at 3.2%. The following physical properties were examined: emulsion stability, foaming capacity and stability, droplet size distribution and viscosity. The results showed that cereal β-glucan reached very good emulsion stability (80% after 14 days) and relatively high values of apparent viscosity (up to 12,243 cPa·s for 4% OBG, and 2264 cPa·s for 4% BBG; γ̇=20 1/s, day 14). The droplet size of barley β-glucan emulsion ranged between 14.88 and 60.06 μm, and of oat β-glucan emulsion between 15.68 and 46.22 μm. The results showed that cereal β-glucan acts like a viscosifier and can be applied in a variety of food products to improve their texture and viscosity.

The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat β-glucan as the thickening and structure-making agent instead of xanthan (control sample), due to its pro-health technological properties, in yeast-leavened gluten-free cake. Thus, high-in-β-glucan oat fibre powder was incorporated into cake formulations as 5, 10, 15 and 20% replacement of rice or corn flour. The complex analysis of physicochemical and sensory properties was conducted, where texture and rheological aspects were the most important. An analysis of the correlation between rheological and physical properties was also conducted. Corn and rice cakes differed, but the results showed the increase of β-glucan, total dietary fibre, springiness, cohesiveness, storage (G′) and loss (G″) modulus and the decrease of firmness and lightness. Improvement of porosity and volume was also noticed. Significant correlation was observed among G′, G″, specific volume and texture components. Accelerated texture changes were noticed after 24 h of storage. To sum up, it is justified to incorporate oat fibre into gluten-free baked products, both to increase nutritional value and improve cake structure.

The aim of the study was to investigate the potential of using β-glucan as wall material to microencapsulate the elderberry extract. Firstly, the extract was obtained by the water-acetone extraction method to extract mainly anthocyanins from ground dried fruits. The extract was mixed with wall materials: maltodextrin-β-glucan mixture and the control sample as a widely used combination of maltodextrin and arabic gum (92.5:7.5). In the examined samples the content of β-glucan was 0.5, 1, 2 and 3%. Properties of encapsulated extracts of final powders were measured using particle size and morphology, encapsulation efficiency, color measurement, total anthocyanin and ascorbic acid content (TAC and TAAC) methods. Our results indicated that the β-glucan wall material samples had higher process quality compared to control samples. Addition of β-glucan insignificantly decreases encapsulation efficiency. Among powders with β-glucan content, the powder with 1% β-glucan content was characterized by the smallest (24 μm) particle size. The sample with 2% β-glucan content had the highest water solubility and polydispersity index. Due to the encapsulation efficiency, moisture content, and water solubility index, the optimum condition of microencapsulation process for elderberry extract was for samples with 0.5% β-glucan as wall material content. To conclude, due to high molecular weight of β-glucan the higher than 0.5% ratio of β-glucan is not recommended for spray-drying method. However, small quantity of health-beneficial β-glucan could act as potential encapsulation agent in clean label products to replace Arabic gum.

When formulating fracture criteria for fiber composites, it is essential to know the characteristics of the material’s microstructure. The present research is carried out on specimens made of composite laminate with thermoplastic matrix PA6 reinforced by continuous glass fibers. Specimens are subjected to static three- and four – point bending tests at different spans between supports, resulting in different values of the ratio between maximal normal and shear stresses. Both distribution of normal stress coming from bending and distribution of shear stress, according to transverse shear stress in beams equation, coming from shear are considered. The results of the analysis are as follows: variation in the cross-section of shear stresses according to the transverse shear stress in beams equation, and distribution of bending stresses, according to the elastic model (value of normal stress increases linearly with increasing distance from the neutral plane). Depending on the combination of shear and normal stresses, cracking is initiated by either shear or normal stress.

Due to large amounts of polyunsaturated fatty acids, carotenoids, polyphenols and tocopherols, sea buckthorn oil is enjoying growing popularity among consumers. To meet their expectations food producers are more and more willing to add it to products such as yogurts, juices and bread. Unfortunately due to high content of compounds sensitive to the process to which food products are subjected, the oil addition is limited. The solution may be adding oil in the form of capsules. Microencapsulation is a developing technology which depends on enclosing active material in special wall material. The process makes it possible to protect the core material against the influence of external factors such as: sun rays, oxygen or microorganisms. As the research has shown the process of oil microencapsulation does not contribute to the degradation of lipids. In turn product maintains durability and stability for longer. For example lipid oxidation after one week storage in microcapsules with 3% beta-glucan in the coating material was 5.50 mEq/kg fat. The oxidation was about five times lower than during conventional storage oil in the fridge (31.78 mEq/kg fat). In addition, the process makes it possible to increase the intake of soluble dietary fiber fraction thanks to the possibility of using beta-glucan as a wall material for the microcapsules prepared.

Today, market searches for new alternatives to traditional food products that could be more nutritious for consumers. Modified atmosphere packaging could be used as the preservation method for the products with increased nutritional value. Therefore, the research was conducted wherein bread with added oat dietary fibre (16% beta-glucan), and two soy flours [1.2% (full fat soy flour (FFS)) and 14.5% fat (defatted soy flour (DFS))] were used. The bread were stored for 3 and 7 days in normal atmosphere and with 0, 25, 50, 75 and 100% carbon dioxide. The methodology consisted of specific volume, firmness, colour, beta-glucan and dietary fibre determination and fatty acid profile. The fatty acid profile was most promising in terms of health in the sample with added DFS (polyunsaturated fatty acids% > 49.6). The optimisation procedure estimated that the carbon dioxide should be 15.5% for control, 38.5% for FFS, and 4.8% for DFS bread.

Anthocyanins are value-added food ingredients that have health-promoting impacts and biological functionalities. Nevertheless, there are technological barriers to their application in the food industry, mainly because of their poor stability and susceptibility to harsh environmental conditions, such as oxygen, temperature, pH, and light, which could profoundly influence the final food product′s physicochemical properties. Microencapsulation technology is extensively investigated to enhance stability, bioaccessibility, and impart controlled release properties. There are many varieties of microencapsulation methods and diverse types of wall materials. However, choosing a proper approach involves considering the processing parameters, equipment availability, and application purposes. The present review thoroughly scrutinizes anthocyanins′ chemical structure, principles, benefits, and drawbacks of different microencapsulation methods, including spray drying, freeze drying, electrospinning/electrospraying, inclusion complexes, emulsification, liposomal systems, ionic gelation, and coacervation. Furthermore, wall materials applied in different techniques plus parameters that affect the powders′ encapsulation efficiency and physicochemical properties are discussed. Future studies should focus on various processing parameters and the combination of different techniques and applications regarding microencapsulated anthocyanins in functional foods to assess their stability, efficiency, and commercialization potentials.

Steviol glycosides (SGs) could be used as food additives, and as with all food additives they should be stable in the food matrix as well as during each step of processing and storage in the set conditions. Their lack of stability could lead to a decrease in the sweet taste and thus a lack of consumer satisfaction. Some processes could also lead to decomposing of SGs, which results in products with off-flavors or even toxic properties. Therefore there is a high need to prove how the SGs degrade in food matrices and whether they are stable or not throughout the whole process and storage. In this review, we present a summary of the chemical changes that occur during processing of SGs and provide examples of the most commonly used food matrices where SGs can be found and their changes.

The main purpose of this paper is to propose, based on the literature review, a new multiaxial fatigue strain criterion, analogous to the Dang Van stress criterion, considering the maximum amplitude of the shear strain and volumetric strain. The proposed strain criterion was successfully verified by fatigue tests in cyclic bending with torsion of specimens made of 2017A-T4 and 6082-T6 aluminum alloy. The scatter of test results for cyclic bending and the combination of cyclic bending and torsion is included in the scatter of tests for the cyclic torsion of the analyzed materials. Fracture surfaces for respective bending and torsion in the 6082-T6 aluminum test with strain control showed that, in the case of bending, cracks can be observed that develop from the surface of the specimen towards the bending plane. They are inclined from the fatigue crack at an angle of 45° in relation to the crack surface and the remaining cracks come from the static fracture. In the case of torsion, however, a conical fracture at 45° and a static torsion zone can be observed.

Conscious consumers have created a need for constant development of technologies and food ingredients. This study aimed to examine the properties of emulsions and spray-dried microcapsules prepared from hempseed oil by employing a combination of maltodextrin with hemp, pea, and rice protein as carrier materials. Oil content in the microcapsules was varied at two levels: 10 and 20%. Increasing oil load caused a decrease in viscosity of all samples. Consistency index of prepared emulsions was calculated according to Power Law model, with the lowest (9.2 ± 1.3 mPa·s) and highest values (68.3 ± 1.1 mPa·s) for hemp and rice protein, respectively, both at 10% oil loading. The emulsion stability ranged from 68.2 ± 0.7% to 88.1 ± 0.9%. Color characteristics of the microcapsules were defined by high L* values (from 74.65 ± 0.03 to 83.06 ± 0.03) and low a* values (−1.02 ± 0.015 to 0.12 ± 0.005), suggesting that the materials were able to coat the greenish color of the hemp seed oil acceptably. The highest encapsulation efficiency was observed in samples with rice protein, while the lowest was with hemp protein. Combination of maltodextrin and proteins had a preventive effect on the oxidative stability of hempseed oil. Oil release profile fitted well with the Higuchi model, with hempseed oil microencapsulated with pea protein–maltodextrin combination at 10% oil loading depicting lowest oil release rates and best oxidative stability.

The work presents the analysis of fatigue characteristics and differences between fatigue characteristics prepared with consideration of the assumptions of small and large deformations theories in the calculations. This is especially important with high-resistance materials, elastic-plastic materials and those working in the low-cycle fatigue conditions. It has been concluded, as a result of the analysis that, irrespectively of material, fatigue limit exponent and fatigue limit coefficient at tension-compression increases, in terms of the absolute value, for finite deformations; whereas, a plastic fatigue deformation exponent and plastic fatigue deformation coefficient decreases in terms of the absolute value.

In this study, 16Mo3 steel was analysed for fatigue tests under tension-compression and oscillatory bending conditions. The analysis involved a comparison of fatigue test results obtained using the Manson-Coffin-Basquin, Langer and Kandil models and the models proposed by Kurek-Łagoda. It was observed that it is possible to substitute the basic tension-compression test performed in large testing machines with oscillatory bending tests carried out on a simple, modern test stand. The tests were performed under oscillatory bending on a prototype machine. The testing of 16Mo3 steel proved that the best-known Mason-Coffin-Basquin fatigue characteristic describes the results of all of the experimental tests very well, but the model can only be used when it is possible to divide strains into elastic and plastic components. It should be emphasised here that there is no such possibility in the case of tests performed under oscillatory bending conditions. It was proven that the proposed test method can substitute the tension-compression test very well and be a much more cost efficient way to obtain LCF material fatigue properties.

Dietary fiber from three gluten-free sources (quinoa, amaranth, and millet) was recovered via enzymatic, enzymatic-ultrasonic and ultrasonic extraction. Two raw materials were used for this study: commercially available flour and whole seeds. Various physicochemical and nutritional parameters were evaluated. Generally, the highest extraction yield was observed from enzymatic-ultrasonic extraction. In millet samples (ML-F and ML-W), ultrasonic extraction was characterized by yields than enzymatic extraction. Bulk density in millet samples achieved results exceeding 0.8 g · cm−1, indicating that apart from bigger particle size, millet dietary fiber particles were more dense and thus heavier. Amaranth samples had relatively higher amounts of soluble fractions of dietary fiber. The most prominent differences in color between raw material and dietary fiber were observed within quinoa samples. Results reveal that quinoa, amaranth, and millet could act as substantial sources of dietary fiber with various physicochemical properties.

This paper compares the results of experimental fatigue life tests for two types of materials. For each of them, fatigue tests taking into account both the size effect and stress or strain gradient were considered. Two different materials were selected for the analysis: 16Mo3 steel and 6082-T6 aluminum alloy. In the case of 6062-T6 aluminum, both the scale effect and the gradient effect are small, which is probably due to the fact that the material behaves elastically to a very large extent. On the other hand, this effect is noticeable for the tests of 16Mo3 steel, where the material is to a large extent a material in the elastic–plastic state. The analysis shows that the stress gradient obtained in fatigue bending of 16Mo3 steel and 6082-T6 aluminum produces a similar effect as that of small specimens, i.e., an increase of the fatigue life compared to standard tension–compression tests. Therefore, the bending stress gradient of specimens without geometric notch can be considered as a different type of size effect.

We analyze the comparison of the fatigue characteristics and, in particular, the coefficients of tensioncompression and cyclic torsion based on the data of available tests performed under low-cycle fatigue in various materials. The correlation of torsion and tension-compression fatigue strength coefficients does not depend on the relative slope of the fatigue diagrams used to describe plastic strains. On the basis of the performed analyses, we conclude that the ratio of the fatigue strength coefficients in tensioncompression varies, in most materials, within the range from 0.5 to $$ \frac{1}{1+\nu } $$ . At the same time, the correlation of the strain-based fatigue coefficients in torsion and in tension-compression strongly depends on the relative slope of the plastic strain-based curves of fatigue life.

Nowadays, there is an increasing interest in developing foods that have functional properties. The aim of the study was to identify the effect of the particle size (PS) of dietary fiber (DF) preparations on selected for B vitamins bioaccessibility in bread. Three different levels of particle size, obtained by sieving, were used (100, 190 and 280 μm) with different dietary fiber content in bread (2.1, 7.2 and 12.3%) according to a response surface methodology experiment design. The estimation of level of thiamine and riboflavin in bread revealed that the decreasing particle size of dietary fiber could negatively influence the bioaccessibility (69.1–91.2% and 40.9–50.2%, respectively). The interaction between the DF and PS also significantly influenced (p ≤ 0.01) the bioaccessibility of niacin (60.2–70.2%) and pyridoxine (27.52–34.01%). This research shows that the optimal particle size of dietary fiber (124.12 μm) can be used in fortifying wheat bread without significantly influencing B vitamin levels and their bioaccessibility.

The research, evaluated the rheological properties of dough and final bread quality production, in function of time, made from wheat refined flour that was enriched with an oat dietary fiber in two dosages (WOF 6% and WOF 12%), spelt flour and two types of wholegrain flour: wholegrain (full milling) and wholemeal (one-step milling). The rheological measurements revealed that the highest instantaneous compliance (J 0 ) was observed in the wholemeal sample and the lowest was in the WOF 6%. The lowest specific volume was observed in the wholegrain bread (0.82 cm 3 /g), while the highest was observed in the control white bread sample (1.60 cm 3 /g). The most rapid loss of moisture appeared in white bread. The moisture content was significantly influenced by the type of flour, day of storage and the interaction of these two variables (p ≤ 0.01). The hardest was the sample of wholegrain bread on the first and third day. The smallest pores were noticed in WOF 12% sample. In water extraction, white bread and WOF 12% were comparable and there were no significant differences between spelt bread and wholegrain bread. THE WOF 12% sample had the optimal ratio of health benefits and technological properties.

In this study, we created a new model to determine strain fatigue characteristics obtained from a bending test. The developed model consists of comparing the stress and strain gradient surface ratio for bending and tensile elements. For model verification, seven different materials were examined based on fatigue tests we conducted, or data available in the literature: 30CrNiMo8, 10HNAP, SM45C, 16Mo3 steel, MO58 brass, and 2017A-T4 and 6082-T6 aluminum alloys. As a result, we confirmed that the proposed method can be used to determine strain fatigue characteristics that agree with the values determined on the basis of a tensile compression test.

The aim of the study was to prove the usefulness of microencapsulation of Camelina sativa oil regarding its vulnerability to oxidation caused by oxygen, temperature, and other factors. Pectin, inulin, gum arabic, and &beta, glucan, each of them mixed with maltodextrin, were used as wall materials and their appropriability to reduce oxidation of the core material was examined. Microcapsules were prepared by spray drying, which is the most commonly used and very effective method. The research confirmed results known from literature, that gum arabic and inulin are most proper wall materials, because they ensure small oxidation increase during storage (4.59 and 5.92 eq/kg after seven days respectively) and also provide high efficiency of process (83.93% and 91.74%, respectively). Pectin turned out to be the least appropriate polysaccharide because it is not able to assure sufficient protection for the core material, in this case Camelina sativa oil, due to low efficiency (61.36%) and high oxidation (16.11 eq/kg after seven days). &beta, glucan occurred to be the coating material with relatively high encapsulation efficiency (79.26%) but high humidity (4.97%) which could negatively influence the storage of microcapsules. The use of polysaccharides in microencapsulation, except performing the role of wall material, has the advantage of increasing the amount of dietary fiber in human diet.

The study aimed to assess the influence of quinoa flour of different particle size and degree of wheat flour replacement on dough and bread characteristics. Dynamic rheology and farinographs were used to describe the dough parameters. Specific volume, texture, porosity, color, overall quality and chemical assessment were performed as well. It could be observed that the degree of wheat flour substitution by quinoa flour significantly influenced the G’ and G” values in linear and quadratic terms (p ≤ 0.01 and p ≤ 0.05). Particle size played a significant role in increasing G’ and G” only in quadratic terms. Increasing quinoa substitution of wheat flour and interaction of PS and QS significantly increased the porosity of breadcrumbs. Moisture content was mainly affected by the particle size of quinoa flour and increased the values of this parameter. The optimization revealed that the most suitable combination would be the composition of bread with 219 μm and 5.41% of substitution.

The aim of the study was to prove the usefulness of microencapsulation of Camelina sativa oil regarding its vulnerability to oxidation caused by oxygen, temperature, and other factors. Pectin, inulin, gum arabic, and β-glucan, each of them mixed with maltodextrin, were used as wall materials and their appropriability to reduce oxidation of the core material was examined. Microcapsules were prepared by spray drying, which is the most commonly used and very effective method. The research confirmed results known from literature, that gum arabic and inulin are most proper wall materials, because they ensure small oxidation increase during storage (4.59 and 5.92 eq/kg after seven days respectively) and also provide high efficiency of process (83.93% and 91.74%, respectively). Pectin turned out to be the least appropriate polysaccharide because it is not able to assure sufficient protection for the core material, in this case Camelina sativa oil, due to low efficiency (61.36%) and high oxidation (16.11 eq/kg after seven days). β-glucan occurred to be the coating material with relatively high encapsulation efficiency (79.26%) but high humidity (4.97%) which could negatively influence the storage of microcapsules. The use of polysaccharides in microencapsulation, except performing the role of wall material, has the advantage of increasing the amount of dietary fiber in human diet.

This paper presents a cocoa dietary fibre and a stevia sweetener as an alternative replacements of cocoa powder and sugar in sweet bakery production. Pro‐health benefits and lower energy value were obtained due to fibre and stevia addition. Generally muffins with natural alternatives met the consumers’ acceptance . The result also reviled increase of porosity, firmness and TPC, TDF content while lightness, springiness and cohesiveness of muffins decreased.

The aim of our research is to optimize the BG and water content to obtain bread with high-quality attributes and then examine it in terms of staling, comparing it to a control wheat bread. To find the behavior of variables by means of surface plots, the models created in this study were utilized for modeling purposes, using point prediction post analysis to optimize the BG and water content in the bread, which could be stored, while maintaining high-quality traits. Using the central composite rotational design, we developed an optimal BG addition of 1.24% with 63.48% water to achieve a final product with minimum firmness value and maximum porosity, springiness, and beta-glucan content. The analysis of the staling kinetics of bread fortified with BG revealed this optimized content could prevent staling in enthalpy and firmness of bread, even up to 7 days of storage.

Overconsumption of sweets contributes to increasing obesity among children and adults. Functional food brings an opportunity to improve nutritional value of commonly eaten products, e.g., pastry products. New trends in the food industry tend to produce low-calorie products by replacing sugar or fat with additives having pro-health benefits. The aim of this study was to determine the effect of replacing sucrose with steviol glycosides (natural non-caloric sweetener) on the quality properties of bakery products. The analysis of muffin's texture, color, cooking yield, browning index, and sensory analysis were performed. The study showed that a 25% addition of steviol sweetener (as a sucrose replacement) was the most appropriate modification of the basic formula. The resulting muffins gained sensory attractiveness and health-promoting qualities. Moreover, the study showed that a reduction of sucrose in excess of 50% had a negative impact on the quality of muffins and their sensory profiles.

The paper presents a comparison of the fatigue life curves based on test of 15Mo3 steel under cyclic, pendulum bending and tension-compression. These studies were analyzed in terms of a large and small number of cycles where strain amplitude is dependent on the fatigue life. It has been shown that commonly used Manson-Coffin-Basquin model cannot be used for tests under cyclic bending due to the impossibility of separating elastic and plastic strains. For this purpose, some well-known models of Langer and Kandil and one new model of authors, where strain amplitude is dependent on the number of cycles, were proposed. Comparing the results of bending with tension-compression it was shown that for smaller strain amplitudes the fatigue life for both test methods were similar, for higher strain amplitudes fatigue life for bending tests was greater than for tension-compression.

The aim of the study was to evaluate the effect of drying methods on the physical properties of pasta. Pasta was processed from durum wheat semolina and dried at low temperature in a drying oven, at very high temperature in a convection-air oven, and under reduced pressure in a vacuum-drier. Pasta after extrusion without drying was referred to as control. Cooking properties, color, and textural properties of the pasta were evaluated. The results show that drying method had a significant impact on the physical properties of pasta. Vacuum-drying resulted in bright yellow pasta characterized by high hardness, low adhesiveness, high water uptake, and low cooking losses. The study results demonstrate the beneficial effects of vacuum-drying on the physical properties of pasta.

The paper presents a comparison of the fatigue life curves based on test of 15Mo3 steel under cyclic, pendulum bending and tension-compression. These studies were analyzed in terms of a large and small number of cycles where strain amplitude is dependent on the fatigue life. It has been shown that commonly used Manson-Coffin-Basquin model cannot be used for tests under cyclic bending due to the impossibility of separating elastic and plastic strains. For this purpose, some well-known models of Langer and Kandil and one new model of authors, where strain amplitude is dependent on the number of cycles, were proposed. Comparing the results of bending with tension-compression it was shown that for smaller strain amplitudes the fatigue life for both test methods were similar, for higher strain amplitudes fatigue life for bending tests was greater than for tension-compression.

Conscious consumers have created a need for constant development of technologies and food ingredients. This study aimed to examine the properties of emulsions and spray-dried microcapsules prepared from hempseed oil by employing a combination of maltodextrin with hemp, pea, and rice protein as carrier materials. Oil content in the microcapsules was varied at two levels: 10 and 20%. Increasing oil load caused a decrease in viscosity of all samples. Consistency index of prepared emulsions was calculated according to Power Law model, with the lowest (9.2 &plusmn, 1.3 mPa&middot, s) and highest values (68.3 &plusmn, 1.1 mPa&middot, s) for hemp and rice protein, respectively, both at 10% oil loading. The emulsion stability ranged from 68.2 &plusmn, 0.7% to 88.1 &plusmn, 0.9%. Color characteristics of the microcapsules were defined by high L* values (from 74.65 &plusmn, 0.03 to 83.06 &plusmn, 0.03) and low a* values (&minus, 1.02 &plusmn, 0.015 to 0.12 &plusmn, 0.005), suggesting that the materials were able to coat the greenish color of the hemp seed oil acceptably. The highest encapsulation efficiency was observed in samples with rice protein, while the lowest was with hemp protein. Combination of maltodextrin and proteins had a preventive effect on the oxidative stability of hempseed oil. Oil release profile fitted well with the Higuchi model, with hempseed oil microencapsulated with pea protein&ndash, maltodextrin combination at 10% oil loading depicting lowest oil release rates and best oxidative stability.

The study is about the determination of the fatigue life for the shaft being bent made of the materials of two types. These are 10HNAP steel and 6082-T6 aluminium. The lives have been determined using the stress amplitude and the nominal strain as well as according to a elasto-plastic model. To find out the fatigue life both the stress and deformation fatigue characteristics determined in the tests carried out in tension-compression conditions and cyclic bending have been used. It has been shown that for the loading of an element with a bending moment and with the use the tension-compression characteristic in the calculations the computational fatigue life is definitely underestimated. Particularly, this can be noticed when the stress characteristics and the minimum stress are used in calculations. A lower error is obtained when deformation characteristics are used, Besides, higher differences occur in the calculations for steel elements rather than aluminium ones.

The study is about the determination of the fatigue life curves for strain-controlled torsional loads on the basis of 6082-T6 aluminium alloy experimental data. ‘Diabolo’ type full specimens have been tested on newly designed test stand. Tree models and two fitting methods were used to determine strain-life curve constraints. The models used in this paper were: Kandil, Langer and recently proposed Kurek-Łagoda. And the methods were standard least squares approach and bisquare waged approach. MATLAB software was used for curve fitting for this article.