Search

Every kind of honey is a very precious natural product which is made by Mellifera bees species. The chemical composition of honey depends on its origin or mode of production. Honey consists essentially of different sugars, predominantly fructose and glucose. There are also non – sugar ingredients like proteins and amino acids, as well as some kind of enzymes, such as: invertase, amylase, glucose oxidase, catalase and phosphatase. The fact that honey is one of the oldest medicine known worldwide is remarkable. Scientists all over the world have been trying to improve analytical methods as well as to implement new ones in order to reaffirm the high quality of honey the benefits of which may be distracted or disturbed. There are many methods and popular analytical techniques, including as follows: mass spectroscopy and molecular spectroscopy (especially FTIR spectroscopy). The infrared spectroscopy technique is one of the most common analytical methods which are used to analyse honey nowadays. The main aim of the task was to use ATR-FTIR infrared spectroscopy to compare selected honey samples as well as typical sequences coming out from certain functional groups in the analysed samples.

The packaging system is one of the factors influencing the preservation of the nutritional value, microbiological safety, and sensory attributes of meat. The study investigated changes in physicochemical and microbiological properties taking place during 15-day refrigerated storage of two calf muscles, the longissimus lumborum (LL) and semitendinosus (ST), packaged in three systems, respectively, vacuum packing (VP), modified atmosphere packaging (MAP, 80% O 2  + 20% CO 2 ), and a combined system (VP + MAP, 8 d in VP followed by 7 d in MAP). LL and ST stored in VP had significantly lower levels of lipid oxidation, higher α-tocopherol content, and higher instrumentally measured tenderness in comparison with the samples stored in MAP. On the other hand, the MAP samples had lower purge loss at 5 and 15 days, a higher proportion of oxymyoglobin up to 10 days of storage, and a better microbiological status. Calf muscle samples stored in the VP + MAP system had intermediate values for TBARS and α-tocopherol content and at the same time were the most tender and had the lowest counts of Pseudomonas and Enterobacteriaceae bacteria at 15 days. All packaging systems ensured relatively good quality of veal characteristics up to the last day of storage. However, for MAP at 15 days of storage, unfavourable changes in colour (a high level of metmyoglobin and a decrease in oxymyoglobin, redness and R630/580 ratio) and in the lipid fraction (a high TBARS value and a significant decrease in α-tocopherol content) were observed., Competing Interests: Declaration of competing interest There is no conflict of interest., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

The aim of the study was to compare the content of major components, selected elements and heavy metals in the fillet, spine and bones of a carp ( Cyprinus carpio ). Moreover, the extent to which a prepared portion of carp tissue (100 g of fillet and 10 g of carp spine or bones) met the requirements for analyzed elements in adults (women and men) and children was calculated. The proximate composition (total protein, total lipid, ash, moisture) and mineral content of the fish samples were determined. The nutrient composition presented fluctuations among the different tissues. Moisture was the main constituent in the fillet and in the spine with 77.8% and 56.0%, respectively, whereas in bones, the main ingredient was ash (36.2%). All carp tissues were good sources of protein, with 16.5%, 21.0% and 17.0% in spine, bones and fillet, respectively. The most abundant main elements were the potassium in the fillet (4005 mg kg -1 ) and calcium in the bones (116,463 mg kg -1 ). The most abundant trace elements were iron in fillet and zinc in bones and spine. Carp meat can be considered a safe foodstuff in terms of concentrations of Hg, Pb and Cd, as the levels of these contaminants were less than FAO and European Commission maximum guidelines.

On the basis of routine microbiological tests and selected physicochemical parameters, the quality and food safety of Polish varietal honeys were evaluated. The study included 21 honey samples from 5 varieties (multifloral, honeydew, rapeseed, buckwheat and linden), in which the moisture and extract content, water activity, pH and free acids were determined, and the colony count, the presumptive Bacillus spp., the total fungal count and the presence of anaerobic spore-forming bacilli were examined. More than half (52%, 11/21) of the analyzed honeys contained fewer microorganisms than 10 cfu/g, and in the remaining samples, their numbers ranged from 5 × 10 1 cfu/g to 4.5 × 10 2 cfu/g. In all the honeys, the number of presumptive Bacillus spp. in 1 g was less than 10 cfu. In 81% (17/21) of the samples, the total count of fungi in 1 g of honey was less than 10 cfu, and the most contaminated was buckwheat honey (3 samples). The anaerobic spore-forming bacteria was detected in 0.1 g only in one sample of buckwheat honey. The values of the physicochemical parameters did not exceed the accepted limits, which indicated that the honey environment was unfavourable for the development of the tested microbial profile.

The nutritional quality of meat and the health-promoting properties of intramuscular fat from randomly selected rearing pigs of the native Puławska breed (PUL, n = 15) and its crossbreeds with the Polish Large White breed (PLW × PUL, n = 16) and the DanBred hybrids (DAN, n = 17) were compared. The typical commercial fattening period was carried out up to 80 days of age. The initial body weight of PUL weaners was 30.55 kg (±3.98 kg), that of PLW × PUL weaners was 30.00 kg (±4.29 kg) and that of DAN weaners was 30.70 kg (±3.40 kg). The protein content and energy value of the complete feeds (Grower and Finisher) were 165 and 155 g/kg, and 12 and 11.8 MJ/kg, respectively. The research material consisted of samples of Longissimus lumborum and Semimembranosus . The chemical analyses included the determination of proximate composition, fatty acid content and amino acid concentration. The lowest fat content was found in the meat of the Puławska pigs, while the highest was found in the DanBred fattening pigs. The highest content of SFAs and MUFAs was found in the meat of DanBred hybrids, while it was significantly lower in Puławska pigs. The genetic group did not affect the content of PUFAs, including n -3 and n -6. Significantly lower and more favourable atherogenic and thrombogenic indices were found for the intramuscular fat of Puławska pigs. The very limited effect of the genetic group on amino acid content was observed, except for that of serine, histidine and lysine. In general, the meat of pigs of the Puławska breed showed the highest nutritional value and the most favourable health-promoting properties.

The chemical composition, content of cholesterol, retinol and α-tocopherol, and the total antioxidant capacity of different tissues from wild beavers were investigated. The total phenolic contents and free radical scavenging activity (DPPH and ABTS assays) were analysed spectrophotometrically, and fat-soluble vitamins were quantified using high-performance liquid chromatography. The type of tissue (skeletal muscle from loin and hind leg vs. adipose tissue from subcutaneous fat and tail) significantly affected content of all chemical components. The concentration of cholesterol was not related to total fat content. The retinol and α-tocopherol contents (µg/100 g) were significantly higher in the tail (13.0 and 391.2) and subcutaneous fat (12.2 and 371.3) compared to skeletal muscles (as an average 9.1 and 361.4). Among all tissues the tail showed significantly the highest values of DPPH (3.07 mM TE/100 g), ABTS (3.33 mM TE/100 g), and total phenolics (TPC, 543.7 mg GAE/100 g). The concentration of retinol was positively correlated with α-tocopherol (0.748, p < 0.001), and both vitamins were very strongly correlated with DPPH (0.858 and 0.886, p < 0.001), ABTS (0.894 and 0.851, p < 0.001), and TPC (0.666 and 0.913, p < 0.001). The principal component analysis proved that moisture, ash, and protein contents were representative for skeletal muscles, whereas, retinol, α-tocopherol, ABTS and DPPH accurately described the antioxidant capacity of tissue from the tail.

The aim of the study was to assess the effect of methods of heat treatment on selected quality parameters of longissimus thoracis muscle of Limousin calves, subjected to grilling, steaming, and sous vide cooking. The type of heat treatment did not significantly affect shear force or water activity. Cooking loss in the grilled and steamed meat was significantly higher than in the sous vide. While the content of vitamin E was significantly lower in the cooked meat, it was retained to the greatest degree in the grilled meat and least in the steamed meat. The TBARS index significantly increased during all cooking methods with the highest level in steamed meat. The sensory analysis revealed a preference for the sous vide and grilled meat, while the steamed meat received the lowest scores. Although veal is commonly assumed to be highly nutritious and palatable, its quality can be significantly influenced by the type of heat treatment., (Copyright © 2022 The Authors. Published by Elsevier Ltd.. All rights reserved.)

The levels of chemical pollutants were determined in 30 samples of varietal honey from southeastern Poland, including 223 pesticides (insecticides, herbicides, fungicides, acaricides, plant growth regulators, and veterinary drugs) and 5 heavy metals (Pb, Cd, Hg, Cu, and Zn). In 10% of the samples, no pesticide residues were found. The most frequently identified pesticides were thiacloprid (90% of the samples, max 0.337 mg/kg), acetamiprid (86.6%, max 0.061 mg/kg), carbendazim (60%, max 0.049 mg/kg), DMF (56.6%, max 0.038 mg/kg), total amitraz (53.3%, max 0.075 mg/kg), thiamethoxam (26.6%, max 0.004 mg/kg), thiacloprid-amide (13.3%, max 0.012 mg/kg), dimethoate (10%, max 0.003 mg/kg), azoxystrobin (10%, max 0.002 mg/kg), tebuconazole (6.66%, max 0.002 mg/kg), and boscalid (3.33%, max 0.001 mg/kg). The acceptable limits for the compounds were not exceeded in any sample. The Pb content ranged between 0.044 and 0.081 mg/kg. The concentration of Hg and Cd did not exceed 5.0 µg/kg and 0.02 mg/kg, respectively. The honey variety significantly (p < 0.01) influenced the content of Cu, which ranged from 0.504 (rapeseed honey) to 1.201 mg/kg (buckwheat). A similar tendency (p > 0.05) was observed for the Zn content, which ranged from 0.657 mg/kg (linden) to 2.694 mg/kg (buckwheat). Honey produced in southeastern Poland was shown to be safe for human consumption.

The aim of the study was to determine the effect of milk thistle supplementation of fattener pig feeds on physical and chemical properties of pork offal. The experiments were conducted on 60 fatteners (group C-control (30 pigs) and group E-experimental (30 pigs)). The experimental group was supplemented with ground milk thistle ( Silybum marianum ) at 7 g/kg feed. The offal (tongues, kidneys, hearts, lungs and livers) was analyzed for weight, pH, WHC, water, protein, fat, energy value, fatty acid profile and content of major and trace elements. The present study shows that milk thistle added to fattener pig diets increased pH45 and pH24 values in most of the analyzed offal and significantly ( p ≤ 0.01) decreased the weight of heart and lungs and increased the weight of liver and kidneys. Hearts, lungs and kidneys of the experimental group contained more fat and the liver less, than the same offal of the control group. As regards the content of elements, the dietary supplement most often had an effect on the heart and lungs. In general, milk thistle supplemented in fattener diets had modified the physical parameters and chemical composition of the analyzed products.

Silver nanoparticles (AgNPs) were synthesized using aqueous honey solutions with a concentration of 2%, 10%, and 20%-AgNPs-H2, AgNPs-H10, and AgNPs-H20. The reaction was conducted at 35 °C and 70 °C. Additionally, nanoparticles obtained with the citrate method (AgNPs-C), while amphotericin B (AmB) and fluconazole were used as controls. The presence and physicochemical properties of AgNPs was affirmed by analyzing the sample with ultraviolet-visible (UV-Vis) and fluorescence spectroscopy, scanning electron microscopy (SEM), and dynamic light scattering (DLS). The 20% honey solution caused an inhibition of the synthesis of nanoparticles at 35 °C. The antifungal activity of the AgNPs was evaluated using opportunistic human fungal pathogens Candida albicans and Candida parapsilosis . The antifungal effect was determined by the minimum inhibitory concentration (MIC) and disc diffusion assay. The highest activity in the MIC tests was observed in the AgNPs-H2 variant. AgNPs-H10 and AgNPs-H20 showed no activity or even stimulated fungal growth. The results of the Kirby-Bauer disc diffusion susceptibility test for C. parapsilosis strains indicated stronger antifungal activity of AgNPs-H than fluconazole. The study demonstrated that the antifungal activity of AgNPs is closely related to the concentration of honey used for the synthesis thereof.

The study was conducted to determine the effect of humic mineral substances from oxyhumolite added to the diet of Holstein-Friesian cows on the coagulation properties, proximate chemical composition, and mineral profile of milk. The experiment was conducted on 64 cows divided into two groups of 32 each, control (CON) and experimental (H). The group H cows received the humic mineral substances as feed additive, containing 65% humic acids, for 60 days (100 g cow/day). Milk samples were collected twice, after 30 and 60 days. After 30 days no significant changes were observed in the chemical composition, somatic cell count (SCC), mineral content (except potassium), or curd texture parameters. However, the coagulation properties improved. The milk from group H after both 30 and 60 days coagulated significantly (15%) faster on average ( p < 0.05), and the curd was about 36% and 28% firmer after 30 and 60 days, respectively ( p < 0.05). After 60 days there was an increase in the content of fat (by 0.27 p.p.; p = 0.041), protein (by 0.14 p.p.; p = 0.012), and casein (by 0.12 p.p.; p = 0.029). SCC decreased by 20% ( p = 0.023). The curds were significantly harder and less fracturable compared to the control. Calcium and iron content increased as well. The results indicate that humic mineral substances from oxyhumolite in the diet of cows can improve the suitability of milk for cheese production.

The study compared the content of eight phenolic acids and four flavonoids and the antioxidant activity of six Polish varietal honeys. An attempt was also made to determine the correlations between the antioxidant parameters of the honeys and their polyphenol profile using principal component analysis. Total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (ABTS) and reduction capacity (FRAP) were determined spectrophotometrically, and the phenolic compounds were determined using high-performance liquid chromatography (HPLC). The buckwheat honeys showed the strongest antioxidant activity, most likely because they had the highest concentrations of total phenols, total flavonoids, p-hydroxybenzoic acid, caffeic acid, p-coumaric acid, vanillic acid and chrysin. The principal component analysis (PCA) of the data showed significant relationships between the botanic origin of the honey, the total content of phenolic compounds and flavonoids and the antioxidant activity of the six Polish varietal honeys. The strongest, significant correlations were shown for parameters of antioxidant activity and TPC, TFC, p-hydroxybenzoic acid, caffeic acid and p-coumaric acid. Analysis of four principal components (explaining 86.9% of the total variance), as a classification tool, confirmed the distinctiveness of the Polish honeys in terms of their antioxidant activity and content of phenolic compounds.

Background: Due to excellent nutritional properties of fish and fish products, dietitians recommend their larger share in the diet, for both the prevention and treatment of diet-related diseases. In this context particular attention should be given to fish eggs (roe). The aim of the study was to compare the content of selected minerals and trace elements in the roe and muscle tissue of aquaculture-reared rainbow trout. Moreover, the extent to which an edible portion of 100 g of fish product (roe or fillet) satisfies the requirements for these elements in adult consumers (women and men) and children was determined., Methods: The research material was represented by 20 farmed rainbow trout females (Oncorhynchus mykiss). In muscle tissue and roe the proximate composition, energy value, and nutritional quality index were examined. Concentrations of K, Na, Ca, Mg, Zn, Fe, Mn and Cu were determined by flame atomic absorption spectrometry analysis. The levels of minerals and trace elements in fish products were used to calculate the percentages of the recommended dietary reference values for adults and children in portion of 100 g., Results: The roe had higher content of 7 elements including, Zn (29.40 ± 1.38, 27.74-30.91 mg/kg), Mn (1.66 ± 0.08, 1.55-1.73 mg/kg), Fe (11.17 ± 0.35, 10.75-11.60 mg/kg), Cu (1.24 ± 0.04, 1.21-1.30 mg/kg), Ca (546.90 ± 23.68, 522.02-578.96 mg/kg), Mg (546.97 ± 23.68, 522.02-578.96 mg/kg), Na (403.61 ± 5.53, 397.29-407.57 mg/kg) compared to muscle tissue, respectively, Zn (2.73 ± 0.97, 0.94-3.77 mg/kg, Mn (0.22 ± 0.10, 0.14-0.46 mg/kg), Fe (2.19 ± 1.44, 1.02-5.50 mg/kg), Cu (0.24 ± 0.06, 0.17-0.36 mg/kg), Ca (164.07 ± 71.72, 93.24-306.32 mg/kg), Mg (240.00 ± 73.37, 127.92-316.41 mg/kg), Na (273.37 ± 99.65, 183.93-524.41 mg/kg). In turn, the muscle tissue contained 3 times as much K (5159.87 ± 974.70, 4004.63-6343.91 mg/kg) as the roe (1713.65 ± 58.68, 1643.97-1764.14 mg/kg). The roe covered the recommended nutrition standards (population reference intake, PRI and adequate intake, AI) to a greater extent than the fillet for all analysed trace elements and minerals except K. For children, the contribution of roe to the reference intake of such elements as Mg, Zn, Fe, Mn and Cu was particularly high. Therefore the roe should be considered as a source of Mg for all consumer groups, and as high in Zn for women and children. The suggested portion of fillet and roe provided only 2-3 % of the daily requirement for Na., Conclusions: Despite the differences found, both roe and fillet from rainbow trout are a good source of analysed elements. The results indicate the need to continue research in order to determine the influence of other factors on the content of minerals and trace elements in roe and the possibility of using gonads to enrich other food products with elements., (Copyright © 2020 Elsevier GmbH. All rights reserved.)

The lipid characteristics of the intramuscular fat (IMF) from skeletal muscles of different beaver carcass parts (the loin, hind leg and shoulder) were characterised in detail for the first time. The shoulder muscles had higher (P < 0.05) proportion of n-3 polyunsaturated fatty acids (PUFA) than the loin muscles, which had higher percentages of saturated fatty acids (SFA), odd-chain fatty acids (OCFA) and sum of conjugated linoleic acids (ΣCLA). Moreover, the shoulder muscles were found to contain higher fat, cholesterol and total fatty acids (FA) concentrations, as well had a beneficial fatty acid profile, especially in terms of the absolute content of PUFA and some nutritional FA indices (thrombogenic index and SFA/PUFA), as well as FA ratios (n-6/n-3 and PUFA/SFA). No differences (P > 0.05) in lipid oxidation parameters (FFA, PV and TBARS) were observed between muscles from different carcass parts. Irrespective of muscle location, the predominant class of FA in IMF of beaver was PUFA (averaging 49.39%), followed by SFA (27.81%) and MUFA cis (15.96%). Linoleic acid (LA, 18:2 n-6) was the most abundant FA in all muscles (>34% of total FA). Minor percentages of unusual FA (OCFA, trans FA and branched-chain FA), which are more typical for ruminants than monogastric animals, were also detected (3.46%, 1.92% and 1.22%, respectively)., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

The aim of the study was to compare the content of selected minerals in different nectar honeys (acacia, buckwheat, raspberry, linden, rapeseed, and multifloral) available on the Polish market. The degree to which the demand for eight minerals (K, Na, Mg, Ca, Zn, Fe, Mn, Cu) by adults is met by a portion of 100 g of honey was estimated as well. The material consisted of 34 artisanal honeys from direct sale and 34 samples purchased from retail stores. The artisanal honeys contained significantly more K, Mg, and Mn, but significantly less Na and Fe than the honeys purchased from the retail stores. The raspberry honey contained significantly the most K and Ca (1104.7 and 68.8 mg kg -1 ), the multifloral honey contained the most Ca and Mg (68.5 and 48.0 mg kg -1 ), and the buckwheat honey contained the most Zn and Mn (3.97 and 4.96 mg kg -1 ). The highest content of Na was shown in buckwheat and linden honeys (79.1 and 80.0 mg kg -1 ). Consumption of 100 g of honey from direct sale satisfied from 2.5 to 4.5% of the recommended intakes for K and from 10.4 to 17.3% for Mn, while the same portion of honey from retail satisfied from 1.6 to 4.8% for Fe, and from 2.3 to 6.1% for Zn and Cu. The buckwheat honey met to the greatest degree the recommended dietary intakes for Mn (16.5-27.6%), followed by raspberry honey (10.0-16.7%) and multifloral honey (6.9-11.6%).

The physicochemical properties, colour characteristics and dynamic viscosity of fresh rapeseed honey (control, CON) and those stored for 18 months at room temperature (RT) or in freezer (FRO) were compared. The significant decrease of pH after storage was found. Honey stored at RT showed an increase of 5-hydroxymethylfurfural (HMF) (+543.0 %) and decrease of diastase activity (-24.4 %), while in FRO samples the decreasing course (-50.5 and -7.3 %, p  > 0.05) were found in comparison with CON samples (3.07 and 28.37 mg kg -1 ). The negative correlation between HMF content and diastase activity was found. The temperature of storage significantly influenced colour parameters, however, RT differentiated colour of honey to a greater extent (ΔE = 20.37) than FRO (ΔE = 8.07). The lightness (L*), hue (h°), whiteness index (WI) and colour intensity (ABS 450 ) of CON honey samples were similar to honey from FRO. The dynamic viscosity was significantly higher in honey stored in FRO in comparison to CON honey and honey stored at RT. However, in comparison with CON honey, higher (almost twice) viscosity for honey stored at RT was observed., Competing Interests: None.

The effect of heating at various temperatures (30, 40, 50, 60, 70 and 80 °C) on dynamic viscosity, colour, 5-hydroxymethylfurfural (5-HMF) concentration and diastase activity of raw rape honey were assessed. In fresh honey, moisture, ash, free acidity, pH and electrical conductivity averaged 185.3 g kg(-1), 1.2 g kg(-1), 18.71 mEq kg(-1), 4.2 and 0.25 mS cm(-1), respectively. Heating significantly (p ≤ 0.05) increased lightness (L*), yellowness (b*), chroma (C*), hue (h°) values, but decreased redness (a*). The viscosity at 20 °C (33.6 Pa s) differed significantly (p ≤ 0.01) with those at 30, 40 and 50 °C (8.2, 2.5, and 1.6 Pa s, respectively). Diastase activity decreased concomitant with heating at higher temperatures. Honey heated at 80 °C for 15 min showed the maximum increase of 5-HMF content, with an average of 1.9 mg kg(-1) (62 %), compared to unheated samples. Heating for 15 min between 50 °C and 80 °C did not significantly degrade the quality of the honey, but, slightly enhanced formation of 5-HMF and reduced the diastase activity.