81 results on '"Urszula Pankiewicz"'
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2. The Effect of Peppermint and Thyme Oils on Stabilizing the Fatty Acid Profile of Sunflower Oil
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Radosław Kowalski, Grażyna Kowalska, Przemysław Mitura, Rafał Rowiński, Urszula Pankiewicz, and Joanna Hawlena
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sunflower oil ,fatty acid composition ,peppermint and thyme oils ,oil storage ,Organic chemistry ,QD241-441 - Abstract
Presently, there is an increasing shift towards the utilization of natural antioxidants and compounds with protective attributes for fatty acids in order to replace synthetic counterparts that may pose health risks. This transition aligns with the growing emphasis on promoting healthy and organic food choices. Essential oils stand out in this context due to scientific validations of their antioxidant properties. There are few published research results concerning changes in the fatty acid composition in model systems with the addition of essential oils. This study aims to investigate the impact of incorporating peppermint and thyme oils on inhibiting changes in the fatty acid profile of sunflower oil stored at both room temperature with exposure to daylight and in a thermostat set at 40 °C. The experimental procedure involved the addition of peppermint and thyme oils, along with butylated hydroxyanisole (BHA), to batches of sunflower oil. The samples were then stored for 11 months. The study observed a detrimental influence of storage conditions on the quantitative changes in the fatty acid profile of the sunflower oil. The addition of BHA stabilized the content of linoleic acid in the sunflower oil (approximately 53 g/100 g of linoleic acid compared to approximately 58 g/100 g in the control sample). Meanwhile, the model system of sunflower oil with the addition of peppermint and thyme oils (40 °C) exhibited a statistically significant decrease in the concentration of linoleic acid to approximately 8 g/100 g after eleven months of thermostating. Similar trends to those observed for linoleic acid were noted for the total fatty acid content in the sunflower oil. Notably, the efficacy of the selected substances in inhibiting adverse transformations in fats was contingent upon their concentration and the storage temperature.
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- 2024
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3. The Potential for the Use of Edible Insects in the Production of Protein Supplements for Athletes
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Ewelina Zielińska and Urszula Pankiewicz
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banded cricket ,edible insects ,entomophagy ,protein supplements ,sports ,athletes ,Chemical technology ,TP1-1185 - Abstract
Several types of proteins are used in athletes’ supplementation; nevertheless, given the problem of protein deficiency in the world and the growing need for ecological sources of protein, it is very interesting to study the quality of alternative protein sources, such as insect protein. This study investigated the nutritional value, micronutrient content, amino acid profile, and chemical score of banded cricket protein quality in the form of flour, defatted flour, and a protein preparation, as well as popular commercial protein supplements. In addition, in vitro digestion was performed, and the antiradical activity of the hydrolysates was compared. Generally, the defatted cricket flour was the most similar to commercial supplements regarding nutritional value because it contained 73.68% protein. Furthermore, the defatted flour was abundant in essential minerals, such as iron (4.59 mg/100 g d.w.), zinc (19.01 mg/100 g d.w.), and magnesium (89.74 mg/100 g d.w.). However, the protein preparation had an amino acid profile more similar to that of commercial supplements (total content of 694 mg/g protein). The highest antiradical activity against ABTS·+ was noted for the defatted flour (0.901 mM TE/100 g) and against DPPH· for the cricket flour (2.179 mM TE/100 g). Therefore, cricket can be considered an organic protein source for the production of valuable protein supplements.
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- 2023
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4. Biological Control of Aspergillus parasiticus and Aspergillus ochraceus and Reductions in the Amount of Ochratoxin A and Aflatoxins in Bread by Selected Non-Conventional Yeast
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Izabela Podgórska-Kryszczuk, Urszula Pankiewicz, and Lidia Sas-Paszt
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Aspergillus parasiticus ,Aspergillus ochraceus ,non-conventional yeast ,biocontrol ,ochratoxin A ,aflatoxins ,Chemical technology ,TP1-1185 - Abstract
Aspergillus parasiticus and Aspergillus ochraceus are important pathogenic fungi that pose a serious threat because of their ability to produce mycotoxins, including ochratoxin A (OTA) and aflatoxins (AFs). The main method of reducing these pathogens is the use of chemical fungicides, though recently there has been a focus on finding biological control agents. The obtained results from this study indicate the great potential of two wild yeast strains, Aureobasidium pullulans PP3 and Saitozyma podzolicus D10, in the biological control of A. parasiticus and A. ochraceus and reductions in the amount of OTA and AFs they produce. In vitro, the growth of the mycelium of pathogens was reduced by 41.21% to 53.64%, and spore germination was inhibited by 58.39% to 71.22%. Both yeast strains produced the enzymes chitinase, β-1,3-glucanase, and amylase, and A. pullulans PP3 additionally produced protease and cellulase. This yeast strain also had the ability to grow over a wide range of temperature (4–30 °C), salinity (0–12%) and pH (4–11) conditions. No growth of the yeast was observed at 37 °C, nor any biogenic amines or hydrogen sulfide production. Adding the tested yeast inoculum to the dough reduced OTA (within 14.55–21.80%) and AFs (within 18.10–25.02%) in the model bread.
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- 2023
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5. Assessment of the Fungistatic Properties of Calendula officinalis L. Water Extract and the Effect of Its Addition on the Quality of Wheat Bread
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Izabela Podgórska-Kryszczuk and Urszula Pankiewicz
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Aspergillus niger ,Penicillium sp. ,marigold ,biopreservatives ,fungal control ,bread fortification ,Technology ,Engineering (General). Civil engineering (General) ,TA1-2040 ,Biology (General) ,QH301-705.5 ,Physics ,QC1-999 ,Chemistry ,QD1-999 - Abstract
The potential of Calendula officinalis water extract against fungi Aspergillus niger and Penicillium sp. and the effect of extract addition on the quality of wheat bread were investigated. In vitro, the extract reduced the mycelial growth and biomass production of A. niger, but there was no inhibitory effect on Penicillium sp. Enriched bread showed significantly higher total phenolic content, by about 77% and 95% in the bread, in which 10% and 15% of the water was replaced with extract, respectively. The antioxidant potential against DPPH• was significantly higher (compared to the control) in both variants used in the experiment, and the level of antioxidant activity increased with the addition of extract. The enriched bread had good quality characteristics—lower baking losses and higher volume than the control. The moisture content and acidity of the crumb of the extract-enriched bread were also higher. The extract additive used did not affect the sensory properties of the bread.
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- 2023
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6. The Use of Saccharomyces cerevisiae Supplemented with Intracellular Magnesium Ions by Means of Pulsed Electric Field (PEF) in the Process of Bread Production
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Urszula Pankiewicz, Ewelina Zielińska, Aldona Sobota, and Anna Wirkijowska
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bread ,magnesium ,PEF ,antioxidant properties ,Chemical technology ,TP1-1185 - Abstract
Bread was supplemented with magnesium through an addition of yeasts subjected to the effect of PEF at optimised parameters to obtain the maximum bioaccumulation of magnesium in cells. Bread produced with the use of yeasts supplemented with magnesium by means of PEF was characterised by its highest content, at 39.3 mg/100 g, which was higher by 50% and 24%, respectively, compared to the control bread sample with an admixture of yeasts cultured without any addition of magnesium and with no PEF treatment and to the control bread sample with an admixture of yeasts cultured with an addition of magnesium but no PEF treatment. The addition of yeasts supplemented with magnesium using PEF in bread production did not cause any statistically significant changes in the chemical composition of any of the analysed samples. However, statistically significant changes were noted in the technological properties of breads produced with an admixture of yeasts supplemented with magnesium by means of PEF treatment. An increase of moisture to 54.03 ± 0.29% led to a reduction of the total baking loss. No statistically significant differences were noted in the bread volume in samples K1, K2, and P, varying from 239 to 269 cm3/100 g.
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- 2022
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7. Accumulation of Vitamin C in Yeast under Pulsed Electric Field (PEF) Conditions
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Karolina Nowosad, Monika Sujka, Ewelina Zielińska, and Urszula Pankiewicz
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Saccharomyces cerevisiae ,pulsed electric field ,vitamin C ,storage ,Technology ,Engineering (General). Civil engineering (General) ,TA1-2040 ,Biology (General) ,QH301-705.5 ,Physics ,QC1-999 ,Chemistry ,QD1-999 - Abstract
Enriching food with vitamin C is a process that challenges food engineers. To prevent the degradation of this vitamin, a microencapsulation can be used in Saccharomyces cerevisiae cells. Previous works have shown that applying a pulsed electric field can increase the efficiency of the accumulation of minerals in yeast. The aim of this study was to optimize PEF parameters in order to increase the accumulation of vitamin C in yeast cells, to evaluate the effect of electroporation on biomass and yeast viability, and to assess the effect of storage conditions on the vitamin C content and its antioxidant activity. The most effective accumulation of vitamin C in cells (approx. 1.3 mg/g dry mass) was achieved when a 20-h yeast culture was treated with PEF at a concentration of 5 mg/mL vitamin C in the medium. The optimal PEF parameters were: voltage of 1000 V, pulse width of 10 µs, treatment time of 20 min, and number of pulses, 1200. The process conditions did not affect significantly biomass production nor cell viability. Yeast cells with vitamin C were stored for 7, 14, and 28 days at 20 °C (after prior freeze-drying), 4 °C, and −22 °C. The lowest decrease in vitamin C content was observed for the freeze-dried yeast stored at 20 °C.
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- 2022
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8. Assessment of Pesticide Content in Apples and Selected Citrus Fruits Subjected to Simple Culinary Processing
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Grażyna Kowalska, Urszula Pankiewicz, and Radosław Kowalski
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pesticide residues ,fruits ,fruit peel ,culinary processing ,washing ,Technology ,Engineering (General). Civil engineering (General) ,TA1-2040 ,Biology (General) ,QH301-705.5 ,Physics ,QC1-999 ,Chemistry ,QD1-999 - Abstract
Over the span of the last decade, certain pesticides have been banned in apple tree and citrus tree cultivations. Hence, it is important to conduct research focused on estimating the occurrence of residues of pesticides from the perspective of compliance with the relevant legislative regulations. Equally important is to estimate the reduction in pesticide residues through simple procedures such as washing and peeling. This research was conducted in the years 2012 and 2020. An assessment was made of the effect of in-house processing, such as conventional washing with tap water and peeling, on the level of pesticide residues in apples and citrus fruits (oranges, grapefruits and lemons). The level of pesticide residue was determined with the use of the QuEChERS method of extraction in conjunction with LC-MS/MS analysis. One can clearly observe a smaller number of pesticides identified in the edible parts of fruits in 2020 (seven pesticides in apples and three in citrus fruits) compared to 2012 (26 pesticides in apples and 4 in citrus fruits). In apples from 2012, only in the case of disulfoton was the maximum residue limit (MRL) exceeded, while in samples of apples from 2020 no instance of exceeded MRL was noted. This study did not reveal exceeded MRL values in the edible parts of citrus fruits in the analysed years. The absence of detected instances of pesticides not approved for use in the analysed years indicates that the producers complied with the relevant legislative regulations. The results obtained indicate that conventional washing with water (about 1.5 L/one fruit) did not have any effect on the level of pesticide residues in the analysed fruits. Apple peeling allowed for a reduction in pesticide levels in the range of 24% (carbendazim) to 100% (triflumuron, thiodicarb, tebuconazole).
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- 2022
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9. Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties
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Ada Krawęcka, Aldona Sobota, Urszula Pankiewicz, Ewelina Zielińska, and Piotr Zarzycki
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enriched pasta ,functional food ,glycemic index ,phytochemicals ,pigments ,minerals ,Organic chemistry ,QD241-441 - Abstract
Stinging nettle (Urtica dioica L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of selected minerals and pigments, the in vitro glycemic response, and the cooking and sensory quality of extruded pasta. Tagliatelle-shaped pasta was produced under semi-technical scale by partial replacement of durum wheat semolina with 0, 1, 2, 3, 4, and 5% of lyophilized nettle. The partial substitution with freeze-dried nettle caused a statistically significant (p ≤ 0.05) increase in the content of minerals, especially calcium, iron, potassium, and magnesium in the products. The calcium content in the pasta fortified with 5%-addition of stinging nettle was 175.9 mg 100 g−1 and this concentration was 5.8 times higher than in the control sample. At the same time, high content of chlorophylls and carotenoids (237.58 µg g−1 and 13.35 µg g−1, respectively) was noticed. Enriching pasta with a 0–5% addition of stinging nettle resulted in a statistically significant (p ≤ 0.05) increase in the content of the total dietary fiber (TDF) (from 5.1 g 100 g−1 to 8.82 g 100 g−1) and the insoluble dietary fiber (IDF) (from 2.29 g 100 g−1 to 5.63 g 100 g−1). The lowest hydrolysis index of starch (HI = 17.49%) and the lowest glycemic index (GI = 49.31%) were noted for the pasta enriched with 3% nettle.
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- 2021
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10. Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses
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Jakub Wyrostek, Radosław Kowalski, Urszula Pankiewicz, and Ewa Solarska
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Analytical chemistry ,QD71-142 - Abstract
Primary and secondary herbal brews were tested for the content of polyphenolic compounds, flavonoids, and essential oil. The brewing process was carried out at an initial temperature of 95°C and different time parameters (5, 10, 15, and 30 min). A secondary brewing was also carried out to estimate the reuse of the herbal material. The highest content of polyphenol compounds and flavonoids was determined in the primary peppermint brews (4017 mg L−1 and 360 mg L−1, respectively). The secondary brews were characterised by a lower content of active substances than the primary brews. The study showed that the herbal postbrewing material contained significant levels of essential oil (from 13.04% to 95.65%) and may be an alternative source of volatile bioactive compounds.
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- 2020
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11. Determination of the Level of Selected Elements in Canned Meat and Fish and Risk Assessment for Consumer Health
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Grażyna Kowalska, Urszula Pankiewicz, and Radosław Kowalski
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Analytical chemistry ,QD71-142 - Abstract
The objective of the study was to determine the content of cobalt, silver, tin, antimony, lead, mercury, cadmium, arsenic, vanadium, chromium, manganese, nickel, and uranium in canned meat and canned fish by means of ICP-MS apparatus and mercury analyzer. Also, probabilistic risk assessment (non carcinogenic) was estimated by models including target hazard quotient (THQ). It was found that Mn was the element with the highest concentration in the analyzed products, with average concentration of 0.216 mg·kg−1 in canned meat and 1.196 mg·kg−1 in canned fish. The average contents of other elements were as follows (respectively, for canned meat and fish): Co 0.018 and 0.028 mg·kg−1, Ag 0.0386 and 0.0053 mg·kg−1, Sn 0.059 and 0.200 mg·kg−1, Sb 0.0268 and 0.0377 mg·kg−1, Pb 0.202 and 0.068 mg·kg−1, Hg 0.00003 and 0.02676 mg·kg−1, Cd 0.00496 and 0.0202 mg·kg−1, As 0.002 and 0.857 mg·kg−1, V 0.0003 and 0.095 mg·kg−1, Cr 0.244 and 0.590 mg·kg−1, Mn 0.216 and 1.196 mg·kg−1, Ni 0.004 and 0.088 mg·kg−1, and U
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- 2020
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12. SECRETORY STRUCTURES AND ESSENTIAL OIL COMPOSITION OF SELECTED INDUSTRIAL SPECIES OF LAMIACEAE
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Radosław Kowalski, Grażyna Kowalska, Monika Jankowska, Agnieszka Nawrocka, Klaudia Kałwa, Urszula Pankiewicz, and Marzena Włodarczyk-Stasiak
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micromorphological analyses ,trichomes ,Lamiaceae ,essentials oil ,Biochemistry ,QD415-436 ,Plant culture ,SB1-1110 ,Science - Abstract
The objective of the study was to perform micromorphological analyses of the secretory structures of leaves and stems of oil-bearing industrial plants from the Lamiaceae family such as lemon balm (Melissa officinalis L.), peppermint (Mentha × piperita L.), sage (Salvia officinalis L.), marjoram (Origanum majorana L., syn. Origanum dubium Boiss.), rosemary (Rosmarinus officinalis L.) and common thyme (Thymus vulgaris L.) using light microscope and scanning electron microscope. In addition, an estimation of the content of volatile substances in the plant species under study was performed using GC-MS, as well as the qualitative and quantitative analysis of essential oil, that is an important component in terms of the estimation of raw material applicability for use in the industry. In the epidermal cells of studied plants, 2 types of Lamiaceae-type glandular trichomes were identified: short- and long-stalked capitate glandular trichomes with single- and bicellular secretory capitulum, and peltate glandular trichomes with eight- and over a dozen-cell secretory capitulum. Capitate trichomes were densely distributed on the surface of the epidermis, while peltate trichomes were sparse, though regular, and were situated in depressions. Glandular trichomes were found more frequently on leaves than on stems. The cuticle of the abaxial of leaf was characterized in most cases by the occurrence of larger average diameter peltate trichomes compared to the cuticle of the adaxial side of leaf. Peppermint produced the largest structures accumulating essential oil on the leaves (average diameter of peltate trichomes – 78.48 µm on the adaxial side of leaf, up to 96.43 µm), while on the stem, the highest average diameter of the peltate trichomes was observed in sage (an average of 75.53 µm, up to 85.99 µm). The lemon balm was characterized by the presence of capitate and peltate trichomes with the smallest diameter (an average of 44.26 µm). Lemon balm was characterized by the greatest density of glandular trichomes compared to other plant species. Among the plants studied, the highest content of oil was noted in the case of thyme and peppermint (2.22% and 2.20% v/w, respectively), and the lowest in green parts of lemon balm (0.17% v/w). The isolated essential oils contained predominantly components from the groups of monoterpenes and sesquiterpenes, and it is the presence of those substances that determines the possibility of utilizing the plants studied for a variety of purposes.
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- 2019
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13. Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour
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Ewelina Zielińska, Urszula Pankiewicz, and Monika Sujka
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edible insects ,entomophagy ,biological activity ,muffins with insects ,mealworm ,cricket ,Therapeutics. Pharmacology ,RM1-950 - Abstract
Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins enriched with different levels of cricket (Gryllodes sigillatus) and mealworm (Tenebrio molitor) flours. The approximate composition was analyzed, along with the physical and textural properties, color, and consumer acceptance. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. As we expected, the protein content in muffins supplemented with insect flour increased, while the carbohydrates content decreased. Moreover, the total phenolic content and antioxidant capacity against ABTS·+ and DPPH· increased correspondingly as the percentage of insect flour in the muffins increased. The estimated glycemic index was lower for the fortified muffins than the control (p < 0.05). Additionally, enriched muffins were accepted by consumers, and their taste positively surprised respondents (p < 0.05). Therefore, the results obtained are satisfactory as regards the use of insects for the supplementation of traditional products, and further research into the addition of insects to other nutrient matrices is needed. Furthermore, examining the effect of insect addition on in vivo food biological activity is highly desirable.
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- 2021
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14. Pulsed Electric Field (PEF) Enhances Iron Uptake by the Yeast Saccharomyces cerevisiae
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Karolina Nowosad, Monika Sujka, Urszula Pankiewicz, Damijan Miklavčič, and Marta Arczewska
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iron accumulation ,yeast ,iron deficiency ,PEF ,Microbiology ,QR1-502 - Abstract
The aim of the study was to investigate the influence of a pulsed electric field (PEF) on the level of iron ion accumulation in Saccharomyces cerevisiae cells and to select PEF conditions optimal for the highest uptake of this element. Iron ions were accumulated most efficiently when their source was iron (III) nitrate. When the following conditions of PEF treatment were used: voltage 1500 V, pulse width 10 μs, treatment time 20 min, and a number of pulses 1200, accumulation of iron ions in the cells from a 20 h-culture reached a maximum value of 48.01 mg/g dry mass. Application of the optimal PEF conditions thus increased iron accumulation in cells by 157% as compared to the sample enriched with iron without PEF. The second derivative of the FTIR spectra of iron-loaded and -unloaded yeast cells allowed us to determine the functional groups which may be involved in metal ion binding. The exposure of cells to PEF treatment only slightly influenced the biomass and cell viability. However, iron-enriched yeast (both with or without PEF) showed lower fermentative activity than a control sample. Thus obtained yeast biomass containing a high amount of incorporated iron may serve as an alternative to pharmacological supplementation in the state of iron deficiency.
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- 2021
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15. Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour
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Ewelina Zielińska and Urszula Pankiewicz
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edible insects ,entomophagy ,shortcake biscuits with insects ,mealworm ,novel protein ,Organic chemistry ,QD241-441 - Abstract
Edible insects, due to their high nutritional value, are a good choice for traditional food supplementation. The effects of partial replacement of wheat flour and butter with mealworm flour (Tenebrio molitor) on the quality attributes of shortcake biscuits were studied. The approximate composition was analyzed, along with the physical properties and color. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. The protein and ash contents in biscuits supplemented with mealworm flour increased, while the carbohydrates content decreased. The increasing insect flour substitution decreased the lightness (L*) and yellowness (b*) but increased the redness (a*), total color difference (ΔE), and browning index (BI). The spread factor for the sample with the highest proportion of mealworm flour was significantly higher than the other biscuits. Furthermore, higher additions of mealworm flour increased the antioxidant activity of the biscuits and contributed to an increase in the content of slowly digested starch, with a decrease in the content of rapidly digested starch. Therefore, the results of the research are promising and indicate the possibility of using edible insects to enrich food by increasing the nutritional and health-promoting values.
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- 2020
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16. Estimation of Pesticide Residues in Selected Products of Plant Origin from Poland with the Use of the HPLC-MS/MS Technique
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Grażyna Kowalska, Urszula Pankiewicz, and Radosław Kowalski
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pesticide residues ,QuEChERS ,LC-MS/MS ,vegetables ,fruits ,herbs ,Agriculture (General) ,S1-972 - Abstract
The purpose of this work was to compare the content of pesticide residues (250) in unprocessed plant products from farms situated in the eastern part of Poland. The content of pesticide residues in the analysed samples was assayed with the use of the QuEChERS (Quick Easy Cheap Effective Rugged Safe) method combined with HPLC-MS/MS (high performance liquid chromatography with tandem mass spectrometry) analysis. The analyses revealed that among 160 analysed samples, pesticide residues were detected in 83 samples (approximately 52%), while in 77 samples (approximately 48%), no presence of those substances was noted. In all the samples in which the presence of the sought compounds was identified, their levels did not exceed the Maximum Residue Levels (MRL). The most often identified ones were azoxystrobin—detected in 36 samples (22.5%), linuron—assayed in 33 samples (20.6%), chlorpyrifos and carbendazim—each detected in 13 samples (8.1%), metalaxyl and metalaxyl M—in 11 samples (6.9%), and acetamiprid—in 7 samples (4.4%).
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- 2020
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17. Effects of Ultrasound Technique on the Composition of Different Essential Oils
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Radosław Kowalski, Mariusz Gagoś, Grażyna Kowalska, Urszula Pankiewicz, Monika Sujka, Artur Mazurek, and Agnieszka Nawrocka
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Analytical chemistry ,QD71-142 - Abstract
The objective of the experiment was to investigate the stability of the composition of selected essential oils in the model systems containing methanol and hexane solutions which were treated with ultrasound. Solutions of the oils, with a concentration of 90 mg/ml, were subjected to the effect of ultrasounds with a frequency of 20 kHz and an output power of 200 W for periods of 2 min and 10 min at 50% and 80% power. The experiment has shown no significant effect on the composition of the essential oils resulting from the applied parameters of the process in the tested model systems. The study indicates that the sonication parameters adopted in the experiment can be applied in the case of analogous systems containing essential oils in their composition.
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- 2019
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18. Evaluation of Chemical Composition of Some Silphium L. Species as Alternative Raw Materials
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Grażyna Kowalska, Urszula Pankiewicz, and Radosław Kowalski
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Silphium L. ,Silphium perfoliatum L. ,Silphium trifoliatum L. ,Silphium integrifolium Michx. ,chemical composition ,alternative plants ,Agriculture (General) ,S1-972 - Abstract
The chemical composition of three Silphium species in the aspect of the possibility of their use for various purposes has been evaluated. The plant material of three Silphium species (S. perfoliatum, S. trifoliatum and S. integrifolium) was acquired from cultivation located in eastern Poland. The vegetative propagating material consisted of seeds and rhizomes. Content of protein (up to 22.9% in leaves of S. perfoliatum), amino acids (aspartic acid—up to 12.0%, glutamic acid—up to 9.5%, and leucine—up to 9.4%), fat (up to 4.2% in inflorescences of S. perfoliatum), cellulose (up to 42.9% in stems of S. trifoliatum), water-soluble sugars (up to 26.7% in rhizomes of S. perfoliatum) and mineral substances (ash up to 20.9% in stems of S. integrifolium, with significant levels of elements such as K, Ca, Mg, Fe, Mn) in the tested Silphium species can be an important criterion determining a positive evaluation of these plants as sources of alternative raw materials. The conducted research is meant to draw attention to the possibility of use of the biomass of three Silphium species as a potential source of ecological and renewable raw material for food, pharmaceuticals, feed and possibly also for energy generation purposes.
- Published
- 2020
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19. Evaluation of physicochemical and sensory properties of ethanol blended with pear nectar
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Urszula Pankiewicz and Jerzy Jamroz
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alcohol ,nectar ,model alcohol ,perceived density ,perceived viscosity ,Agriculture - Abstract
Ten trained panelists evaluated the perceived density as well as the physical and perceived viscosities of the product obtained by blending ethanol with pear nectar. There was a link between the concentrations of ethanol in pure vodka and in its blend with the nectar, and the perceived sensory viscosity and the drink density. There was a very good (R2 = 0.9442) and poor (R2 = 0.6464) correlation, respectively, between the experimentally found density and viscosity and the perceived viscosity of aqueous ethanol. These properties of aqueous ethanol and alcohol pear drinks correlated very well (R2 = 0.9430 and 0.9774) with one another. 50% ethanol with the nectar had a density similar to that of aqueous ethanol solution taken as the standard. The admixture of the pear nectar increased the sensory sensitivity of the viscosity measurements of these solutions. The correlation between the perceived and physical viscosities could be used as a guide for the sensory and qualitative control of vodkas.
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- 2013
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20. Estimation of Potential Availability of Essential Oil in Some Brands of Herbal Teas and Herbal Dietary Supplements.
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Radosław Kowalski, Tomasz Baj, Grażyna Kowalska, and Urszula Pankiewicz
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Medicine ,Science - Abstract
The aim of the study was to estimate potential availability of essential oil in some brands of herbal products.A comparison was performed on the basis of the essential oil yield in the unprocessed raw materials such as leaves of peppermint and lemon balm and inflorescence of chamomile as well as herbal tea bags and in dietary supplements. The yield of essential oil was determined by distillation. Essential oil was analyzed by GC-FID and GC-MS.It was found that the average potential availability of essential oils in the products such as dietary supplements for the doses recommended by the producers is lower than in the corresponding tea infusions: for peppermint formulations approximately 6-fold lower, for the formulations with lemon balm about 4-fold lower, and for the chamomile preparations about 3-fold lower. It was found that essential oils extracted from herbal teas have a similar chemical profile with characteristic deviations in the amount of individual components, which arise from the origin of the raw material.In contrast to homogenous pharmaceutical herbal mixtures consistent with, the Pharmacopoeia requirements, herbal teas (available in grocery stores) and dietary supplements are often out of control in terms of the yield and composition of the essential oil, which is primarily responsible for the health benefits and aromatic qualities of these products. Analysis of the composition of the dietary supplements showed that they contain on average significantly lower amounts of plant material compared to the herbal teas.
- Published
- 2015
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21. CHANGES OF DEHYDROASCORBIC ACID CONTENT IN RELATION TO TOTAL CONTENT OF VITAMIN C IN SELECTED FRUITS AND VEGETABLES
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Artur Mazurek and Urszula Pankiewicz
- Subjects
L-ascorbic acid ,dehydro-L-ascorbic acid ,differential method ,TCEP ,HPLC ,Biochemistry ,QD415-436 ,Plant culture ,SB1-1110 ,Science - Abstract
Vitamin C performs many functions in the human body and is very important for its proper functioning. The main vitamin C sources in the human diet are fruits and vegetables. Changes of total content of vitamin C (Tc), L-ascorbic acid (AA) and dehydro-L-ascorbic acid (DHA) in selected fruits and vegetables during storage at 20°C until spoilage were determined. A decrease of Tc and AA contents and an increase of DHA concentration were noted. Products of high acidity such as lemon and tomato were characterized by the highest retention of vitamin C. An increase of the DHA to Tc ratio (%) was observed. On the first day of storage the DHA/Tc ratio was higher than 10% in broccoli, cucumber and banana, while on the last day – it amounted over 40% in banana and cucumber, between 20 and 40% in parsley leaves and broccoli, and below 20% in tomato, cauliflower and lemon. In order to obtain correct results of vitamin C determination in fruits and vegetables it is necessary to take DHA content into consideration.
- Published
- 2012
22. Wpływ pulsacyjnego pola elektrycznego na akumulacje selenu w drożdżach Rodothorula rubra
- Author
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Jerzy Jamroz and Urszula Pankiewicz
- Subjects
Agriculture (General) ,S1-972 ,Ecology ,QH540-549.5 - Abstract
The shaker culture of Rodothorula rubra yeast was exposed to a pulsed electric field. The highest incorporation of selenium into the cells was observed at an electric field strength of 1.5 kV/cm, a 1Hz frequency, a pulse witdh of 1ms and for 15 min. Ofter 16 hours PEF exposure of culture on 15 μg/ml, the highest concentration selenium in the cells was observed. Selenium was determined by means of AAS technique.
- Published
- 2004
23. Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound
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Radosław Kowalski, Jakub Wyrostek, Klaudia Kałwa, Grażyna Kowalska, Urszula Pankiewicz, Monika Sujka, Marzena Włodarczyk-Stasiak, and Artur Mazurek
- Subjects
infusões de chá ,sonicação ,sensorial ,análise fitoquímica ,Agriculture ,Agriculture (General) ,S1-972 - Abstract
ABSTRACT: The aim of the study was to evaluate sensory and phytochemical (polyphenols, flavonoids and caffeine) estimation of black and green tea brews obtained in an alternative way through brewing with the assistance of ultrasound. Brews produced with the application of sonication for 2 minutes and 1 minute were the most preferred by the sensory evaluation team. Evaluation of the brews in terms of component descriptors, i.e. fragrance, flavour and colour, was varied and depended on the kinds of tea and on the applied experimental factors. It was demonstrated that ultrasound have a significant effect on the extraction of active substances, i.e. polyphenols, flavonoids and caffeine, from black and green tea. The application of sonication caused a significant increase in the concentration of flavonoids (by ca. 29% and 73%), polyphenols (by ca. 34% and 41%) and caffeine (by ca. 51% and 60%) in the tea brews.
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24. The Use of
- Author
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Urszula, Pankiewicz, Ewelina, Zielińska, Aldona, Sobota, and Anna, Wirkijowska
- Abstract
Bread was supplemented with magnesium through an addition of yeasts subjected to the effect of PEF at optimised parameters to obtain the maximum bioaccumulation of magnesium in cells. Bread produced with the use of yeasts supplemented with magnesium by means of PEF was characterised by its highest content, at 39.3 mg/100 g, which was higher by 50% and 24%, respectively, compared to the control bread sample with an admixture of yeasts cultured without any addition of magnesium and with no PEF treatment and to the control bread sample with an admixture of yeasts cultured with an addition of magnesium but no PEF treatment. The addition of yeasts supplemented with magnesium using PEF in bread production did not cause any statistically significant changes in the chemical composition of any of the analysed samples. However, statistically significant changes were noted in the technological properties of breads produced with an admixture of yeasts supplemented with magnesium by means of PEF treatment. An increase of moisture to 54.03 ± 0.29% led to a reduction of the total baking loss. No statistically significant differences were noted in the bread volume in samples K1, K2, and P, varying from 239 to 269 cm
- Published
- 2022
25. The application of PEF technology in food processing and human nutrition
- Author
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Radosław Kowalski, Urszula Pankiewicz, Karolina Nowosad, and Monika Sujka
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0106 biological sciences ,Food processing ,business.industry ,Process (engineering) ,media_common.quotation_subject ,Functional food ,Food technology ,Review Article ,04 agricultural and veterinary sciences ,040401 food science ,01 natural sciences ,0404 agricultural biotechnology ,Human nutrition ,Risk analysis (engineering) ,010608 biotechnology ,Production (economics) ,Quality (business) ,business ,Food quality ,ComputingMilieux_MISCELLANEOUS ,Pulsed electric field ,Food Science ,media_common - Abstract
During the last decades, many novel techniques of food processing have been developed in response to growing demand for safe and high quality food products. Nowadays, consumers have high expectations regarding the sensory quality, functionality and nutritional value of products. They also attach great importance to the use of environmentally-friendly technologies of food production. The aim of this review is to summarize the applications of PEF in food technology and, potentially, in production of functional food. The examples of process parameters and obtained effects for each application have been presented.
- Published
- 2020
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26. Determination of the content of selected trace elements in Polish commercial fruit juices and health risk assessment
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Radosław Kowalski, Grażyna Kowalska, Urszula Pankiewicz, and Artur Mazurek
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inorganic chemicals ,0303 health sciences ,Health risk assessment ,Chemistry ,030302 biochemistry & molecular biology ,packaging ,chemistry.chemical_element ,food and beverages ,trace elements ,General Chemistry ,010501 environmental sciences ,Uranium ,01 natural sciences ,fruit juices ,Trace (semiology) ,uranium ,03 medical and health sciences ,Environmental chemistry ,Materials Chemistry ,health risk assessment ,QD1-999 ,0105 earth and related environmental sciences - Abstract
The objective of the study was to determine the content of cadmium (Cd), lead (Pb), arsenic (As), aluminium (Al), thallium (Tl), antimony (Sb) and uranium (U) in the apple and orange juices and black currant nectar in relation to the kind of packaging. Also, probabilistic risk assessment (non-carcinogenic) was estimated by models including target hazard quotient (THQ and THQ*). Aluminium (Al) was present at the highest concentration in the analysed juices and nectars, with average concentration ranging from 1.34 mg/kg in orange juices (glass) to 4.26 mg/kg in black currant nectar (glass). Fruit juices and nectars kept in tetra pack packaging were characterised by elevated concentrations of Al and Sb, while the products in glass packaging contained significantly higher concentrations of As compared with the products in tetra pack packaging. Although the average concentrations of trace elements were lower than the standard limit, exposure to non-carcinogenic factors was demonstrated.
- Published
- 2020
27. Stinging Nettle (Urtica dioica L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties
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Ewelina Zielińska, Ada Krawęcka, Urszula Pankiewicz, Aldona Sobota, and Piotr Zarzycki
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food.ingredient ,Starch ,Potassium ,pigments ,Pharmaceutical Science ,chemistry.chemical_element ,Organic chemistry ,Analytical Chemistry ,functional food ,chemistry.chemical_compound ,food ,QD241-441 ,Functional food ,Drug Discovery ,Food science ,Physical and Theoretical Chemistry ,Urtica dioica ,Carotenoid ,Glycemic ,chemistry.chemical_classification ,enriched pasta ,minerals ,dietary fiber ,phytochemicals ,Glycemic index ,chemistry ,Chemistry (miscellaneous) ,Herb ,Molecular Medicine ,glycemic index - Abstract
Stinging nettle (Urtica dioica L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of selected minerals and pigments, the in vitro glycemic response, and the cooking and sensory quality of extruded pasta. Tagliatelle-shaped pasta was produced under semi-technical scale by partial replacement of durum wheat semolina with 0, 1, 2, 3, 4, and 5% of lyophilized nettle. The partial substitution with freeze-dried nettle caused a statistically significant (p ≤ 0.05) increase in the content of minerals, especially calcium, iron, potassium, and magnesium in the products. The calcium content in the pasta fortified with 5%-addition of stinging nettle was 175.9 mg 100 g−1 and this concentration was 5.8 times higher than in the control sample. At the same time, high content of chlorophylls and carotenoids (237.58 µg g−1 and 13.35 µg g−1, respectively) was noticed. Enriching pasta with a 0–5% addition of stinging nettle resulted in a statistically significant (p ≤ 0.05) increase in the content of the total dietary fiber (TDF) (from 5.1 g 100 g−1 to 8.82 g 100 g−1) and the insoluble dietary fiber (IDF) (from 2.29 g 100 g−1 to 5.63 g 100 g−1). The lowest hydrolysis index of starch (HI = 17.49%) and the lowest glycemic index (GI = 49.31%) were noted for the pasta enriched with 3% nettle.
- Published
- 2021
28. Stinging Nettle (
- Author
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Ada, Krawęcka, Aldona, Sobota, Urszula, Pankiewicz, Ewelina, Zielińska, and Piotr, Zarzycki
- Subjects
functional food ,Glycemic Index ,pigments ,Dietary Supplements ,Flour ,Urtica dioica ,enriched pasta ,Cooking ,minerals ,phytochemicals ,dietary fiber ,Triticum ,Article - Abstract
Stinging nettle (Urtica dioica L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of selected minerals and pigments, the in vitro glycemic response, and the cooking and sensory quality of extruded pasta. Tagliatelle-shaped pasta was produced under semi-technical scale by partial replacement of durum wheat semolina with 0, 1, 2, 3, 4, and 5% of lyophilized nettle. The partial substitution with freeze-dried nettle caused a statistically significant (p ≤ 0.05) increase in the content of minerals, especially calcium, iron, potassium, and magnesium in the products. The calcium content in the pasta fortified with 5%-addition of stinging nettle was 175.9 mg 100 g−1 and this concentration was 5.8 times higher than in the control sample. At the same time, high content of chlorophylls and carotenoids (237.58 µg g−1 and 13.35 µg g−1, respectively) was noticed. Enriching pasta with a 0–5% addition of stinging nettle resulted in a statistically significant (p ≤ 0.05) increase in the content of the total dietary fiber (TDF) (from 5.1 g 100 g−1 to 8.82 g 100 g−1) and the insoluble dietary fiber (IDF) (from 2.29 g 100 g−1 to 5.63 g 100 g−1). The lowest hydrolysis index of starch (HI = 17.49%) and the lowest glycemic index (GI = 49.31%) were noted for the pasta enriched with 3% nettle.
- Published
- 2021
29. Wpływ ultradźwięków na stężenie wybranych związków bioaktywnych w naparach z mięty pieprzowej, rumianku pospolitego oraz kawy
- Author
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Radosław Kowalski, Urszula Pankiewicz, Jakub Wyrostek, and Grażyna Kowalska
- Subjects
Industrial and Manufacturing Engineering ,Food Science - Abstract
Procesy przygotowania naparów roślinnych mogą być modyfikowane w celu otrzymania napojów charakteryzujących się bogatszym składem chemicznym i bardziej pożądanymi cechami sensorycznymi. Interesujące jest zastosowanie ultradźwięków w procesie otrzymywania naparów z różnych materiałów pochodzenia roślinnego. Celem podjętych badań była ocena wpływu sposobu przygotowania naparu na stężenie polifenoli i kofeiny. Napary z mięty pieprzowej, rumianku pospolitego oraz kawy otrzymano przy zmiennych parametrach czasowych, temperaturowych oraz poprzez parzenie tradycyjne i ze wspomaganiem ultradźwiękami. Wykazano, że czas trwania procesu parzenia oraz temperatura wody, jak też zastosowanie sonikacji wpływały na stężenie substancji czynnych w gotowych naparach. Dowiedziono, że zastosowanie sonikacji wpłynęło istotnie na zwiększenie stężenia polifenoli (o 7 ÷ 54 %) i kofeiny (o 3 ÷ 20 %) w otrzymanych naparach. Wspomaganie procesu parzenia sonikacją pozwoliło na uzyskanie wartościowych naparów zarówno z badanych ziół, jak i kawy, przy zastosowaniu wody o niższej temperaturze (70 ºC) i przy krótszym czasie parzenia. Ultradźwięki są interesującą techniką, która może znacznie poprawić jakość naparów ziołowych i kawowych pod względem zawartości substancji aktywnych. Zastosowanie ultradźwięków stwarza możliwości uzyskania naparów o podobnych stężeniach substancji aktywnych z mniejszej ilości surowca lub w krótszym czasie w stosunku do naparów parzonych w sposób tradycyjny.
- Published
- 2020
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30. Determination of the content of Pb, Cd, Cu, Zn in dairy products from various regions of Poland
- Author
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Monika Sujka, Magorzata Góral, Artur Mazurek, Urszula Pankiewicz, Radosław Kowalski, and Katarzyna Ślepecka
- Subjects
Cadmium ,chemistry.chemical_element ,dairy foods ,icp- ms ,Heavy metals ,04 agricultural and veterinary sciences ,General Chemistry ,Zinc ,010501 environmental sciences ,040401 food science ,01 natural sciences ,Chemistry ,0404 agricultural biotechnology ,chemistry ,Milk products ,Environmental chemistry ,Materials Chemistry ,Composition (visual arts) ,heavy metals ,QD1-999 ,Dairy foods ,0105 earth and related environmental sciences - Abstract
The toxicity of heavy metals and their capacity for accumulation in the human organism make it necessary to conduct monitoring of their concentration in food. The objective of the study was to determine the content of lead, cadmium, copper and zinc in milk and dairy products from various regions of Poland: the Lublin Region, Podlasie, Podkarpacie, and Silesia. The study showed the presence of the analysed heavy metals in most of the products. The content of lead was related to the level of industrialisation of a region. Higher levels of Pb were found in products from Silesia than in those from the other regions. The study revealed the presence of cadmium in 50% of the samples. Its content varied in range from 0.0067 to 0.0058 mg/kg. The levels of Cu and Zn concentration in the analysed products were within broad ranges, from 0.0015 to 4.94 mg/kg and from 0.01 to 56.44 mg/kg, respectively. In the case of all analysed elements an increase in their concentration was noted in cheese spreads and cottage cheeses. No relationship was found between the content of heavy metals in the analysed products, and the region of their origin.
- Published
- 2019
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- View/download PDF
31. The effect of selected substances on the stability of standard solutions in voltammetric analysis of ascorbic acid in fruit juices
- Author
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Monika Sujka, Artur Mazurek, Jakub Wyrostek, Urszula Pankiewicz, Marzena Włodarczyk-Stasiak, Klaudia Kałwa, and Radosław Kowalski
- Subjects
Chromatography ,Vitamin C ,010405 organic chemistry ,Chemistry ,010401 analytical chemistry ,vitamin c ,General Chemistry ,Standard solution ,differential pulse polarography ,Ascorbic acid ,01 natural sciences ,fruit juice ,0104 chemical sciences ,storage ,chemistry.chemical_compound ,Food products ,Materials Chemistry ,Tartaric acid ,Fruit juice ,ascorbic acid ,QD1-999 - Abstract
The objective of the study was to identify suitable additives stabilizing standard solutions of ascorbic acid (AA) that would not cause interference in the analytical process with the use of voltammetry in the determination of the AA content in food products. In addition, the effect of various conditions of storage of selected fruit juices and drinks on the concentration of vitamin C was studied. The study demonstrated that AA degradation was inhibited the most effectively by tartaric acid and its optimum concentration was set to 200 mg L-1. Analysis of selected fruit juices stored in various temperature conditions confirmed that an elevation of temperature and extension of the time of storage caused a decrease in the content of vitamin C in the analyzed samples, while closing the packages caused a limitation of the changes in concentration of this vitamin. On the basis of literature data and of the results obtained in the present study it can be concluded that fruit juices should be stored at a temperature lower than room temperature to retain their nutritive value.
- Published
- 2019
32. The effect of an addition of marjoram oil on stabilization fatty acids profile of rapeseed oil
- Author
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Urszula Pankiewicz, Monika Sujka, Grażyna Kowalska, Marzena Włodarczyk-Stasiak, Jakub Wyrostek, Artur Mazurek, and Radosław Kowalski
- Subjects
0106 biological sciences ,chemistry.chemical_classification ,Rapeseed ,Antioxidant ,Chemistry ,medicine.medical_treatment ,Fatty acid ,04 agricultural and veterinary sciences ,040401 food science ,01 natural sciences ,Human health ,0404 agricultural biotechnology ,010608 biotechnology ,medicine ,Food science ,Food Science - Abstract
Currently, natural antioxidants and substances with a protective effect on fatty acids are used more and more often instead of synthetic compounds that may have a negative impact on human health. This is related to the prevailing trend of promoting healthy and organic food. Essential oils are interesting in this respect because studies confirm their antioxidant properties. The aim of this study was to analyse the effect of the addition of marjoram oil on the inhibition of changes in the fatty acid profile of rapeseed oil, stored under different temperature conditions. In the experiment, marjoram oil and BHA were added to the batches of rapeseed oil. The samples of rapeseed oil with the addition of marjoram oil and BHA were stored at room temperature and at 40 °C. The negative effect of storage on quantitative changes in fatty acid profile of rapeseed oil was observed. It was found that the ability of selected substances to inhibit unfavourable transformations in fats depends on their concentration and the temperature of storage. Marjoram oil can potentially be used as an additive stabilizing the fatty acid profile in vegetable oils.
- Published
- 2019
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- View/download PDF
33. Use of sweeteners in osmotic pretreatment before freeze-drying of pear and pineapple
- Author
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Marzena Włodarczyk-Stasiak, Radosław Kowalski, Artur Mazurek, Jerzy Jamroz, and Urszula Pankiewicz
- Subjects
0303 health sciences ,Sucrose ,Water activity ,030309 nutrition & dietetics ,food and beverages ,04 agricultural and veterinary sciences ,Xylitol ,medicine.disease ,040401 food science ,Trehalose ,03 medical and health sciences ,chemistry.chemical_compound ,Freeze-drying ,0404 agricultural biotechnology ,chemistry ,medicine ,Sorbitol ,Food science ,Dehydration ,Food Science ,Osmotic dehydration - Abstract
The aim of the study was to analyse the influence of the type of osmotic substance (sucrose, glucose, xylitol, trehalose, and sorbitol) on the physicochemical properties of freeze-dried fruit (pear and pineapple). Controlling the functional properties of freeze-dried fruit after osmotic dehydration with aqueous solutions at water activity of aw=0.90 is presented. Decrease in the water adsorption index (WAI) was recorded for all dehydrated samples. The largest decrease (for pears and pineapples by 25 and 65%, respectively) was observed in osmoactive solutions containing trehalose. Considerable increase in the FAI was recorded in samples of dehydrated pineapple. In osmoactive trehalose solutions that increase hardly reached 46%, whereas in sorbitol and xylitol its value elevated to 39% and 13%, respectively. Regardless of the osmoactive sweetener applied prior to freeze-drying, an increase in specific surface area (SBET) of dried materials was observed. For dehydrated pears, SBET ranged from 96 to 697 m² g⁻¹, and for pineapple, from 115 to 938 m² g⁻¹. Osmotic dehydration before lyophilisation of fruit samples weakened rehydration relative to the control. The dehydration carried out with osmoactive sweeteners, that is, sorbitol, xylitol, and trehalose, allows obtaining a product with good functional properties that can be successfully used for supplementation of dietary products, in particular for diabetics.
- Published
- 2019
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34. Pulsed Electric Field (PEF) Enhances Iron Uptake by the Yeast
- Author
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Damijan Miklavčič, Karolina Nowosad, Marta Arczewska, Urszula Pankiewicz, and Monika Sujka
- Subjects
0106 biological sciences ,pomanjkanje železa ,Cell Survival ,Iron ,Saccharomyces cerevisiae ,kopičenje železa ,yeast ,01 natural sciences ,Biochemistry ,Microbiology ,Article ,Ion ,Metal ,03 medical and health sciences ,chemistry.chemical_compound ,iron deficiency ,Nitrate ,010608 biotechnology ,Electric field ,udc:577:621.3 ,Viability assay ,Food science ,Biomass ,Iron deficiency (plant disorder) ,Molecular Biology ,030304 developmental biology ,0303 health sciences ,kvas ,biology ,Dose-Response Relationship, Drug ,Optical Imaging ,Biological Transport ,biology.organism_classification ,PEF ,Yeast ,QR1-502 ,Electrophoresis, Gel, Pulsed-Field ,chemistry ,iron accumulation ,visual_art ,visual_art.visual_art_medium - Abstract
The aim of the study was to investigate the influence of a pulsed electric field (PEF) on the level of iron ion accumulation in Saccharomyces cerevisiae cells and to select PEF conditions optimal for the highest uptake of this element. Iron ions were accumulated most efficiently when their source was iron (III) nitrate. When the following conditions of PEF treatment were used: voltage 1500 V, pulse width 10 μs, treatment time 20 min, and a number of pulses 1200, accumulation of iron ions in the cells from a 20 h-culture reached a maximum value of 48.01 mg/g dry mass. Application of the optimal PEF conditions thus increased iron accumulation in cells by 157% as compared to the sample enriched with iron without PEF. The second derivative of the FTIR spectra of iron-loaded and -unloaded yeast cells allowed us to determine the functional groups which may be involved in metal ion binding. The exposure of cells to PEF treatment only slightly influenced the biomass and cell viability. However, iron-enriched yeast (both with or without PEF) showed lower fermentative activity than a control sample. Thus obtained yeast biomass containing a high amount of incorporated iron may serve as an alternative to pharmacological supplementation in the state of iron deficiency.
- Published
- 2021
35. The hop cones (Humulus lupulus L.): Chemical composition, antioxidant properties and molecular docking simulations
- Author
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Grażyna Kowalska, Salim Bouchentouf, Radosław Kowalski, Jakub Wyrostek, Urszula Pankiewicz, Artur Mazurek, Monika Sujka, and Marzena Włodarczyk-Stasiak
- Subjects
Complementary and alternative medicine - Published
- 2022
- Full Text
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36. Effect of electroporation in a continuous flow system on bioaccumulation of magnesium, zinc and calcium ions in Lactobacillus rhamnosus B 442 cells
- Author
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Monika Sujka, Saša Haberl-Meglič, Damijan Miklavčič, Karel Flisar, and Urszula Pankiewicz
- Subjects
biology ,Membrane permeability ,Magnesium ,Lacticaseibacillus rhamnosus ,Electroporation ,Biophysics ,chemistry.chemical_element ,General Medicine ,Zinc ,Calcium ,biology.organism_classification ,Bioaccumulation ,Permeability ,chemistry ,Lactobacillus rhamnosus ,Permeability (electromagnetism) ,Lactobacillus ,Electrochemistry ,Physical and Theoretical Chemistry ,Nuclear chemistry - Abstract
Biomass of Lactobacillus rhamnosus B 442 was subjected to the continuous electroporation using an electroporator with a flow chamber (length of 10 cm, distance between electrodes 0.25 cm, stream width 0.25 cm, flow speed 10 mL/min) to improve accumulation of calcium, magnesium and zinc in the cells. For all tested ions, the following parameters were applied: voltage of 250 V (E = 1 kV/cm), 570 V (E = 2.28 kV/cm), 950 V (E = 3.8 kV/cm), and 1400 V (E = 5.6 kV/cm, the positive control), a frequency of 10 Hz, a pulse width of 100 µs and 30 electrical pulses. The use of PEF increased the accumulation of magnesium, zinc and calcium by 39, 73 and 162%, respectively, compared to the control. Positive correlation was found between ion accumulation and membrane permeability for zinc and magnesium. For calcium, the initial increase in permeability resulted in higher ion accumulation, but with a further increase of this parameter at 3.8 kV/cm, its decrease was observed caused by a drop in cell viability. Total number of bacteria ranged from 1.67 × 108 (for the cultures supplemented with calcium) to 1.34 × 1012 cfu/mL (for the cultures supplemented with magnesium).
- Published
- 2020
37. The impact of polystyrene consumption by edible insects Tenebrio molitor and Zophobas morio on their nutritional value, cytotoxicity, and oxidative stress parameters
- Author
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Ewelina Zielińska, Urszula Pankiewicz, Sławomir Lewicki, Barbara Flasz, Damian Zieliński, Marta Dziewięcka, Monika Karaś, and Anna Jakubczyk
- Subjects
Cell Survival ,media_common.quotation_subject ,Insect ,medicine.disease_cause ,Analytical Chemistry ,Cell Line ,chemistry.chemical_compound ,Mice ,Nutrient ,Reduced fat ,medicine ,Animals ,Food science ,Cytotoxicity ,Tenebrio ,media_common ,biology ,Zophobas morio ,General Medicine ,biology.organism_classification ,Diet ,Oxidative Stress ,chemistry ,Larva ,Polystyrenes ,Composition (visual arts) ,Polystyrene ,Reactive Oxygen Species ,Nutritive Value ,Oxidative stress ,Food Science - Abstract
The objective of this study was to determine of nutritional value, in vitro cytotoxicity, and oxidative stress parameters in cells of selected insect species (Tenebrio molitor and Zophobas morio) after 30 days of Styrofoam consumption. Furthermore, part of our research is also a consumer survey on the willingness to eat insects fed with Styrofoam (EPS 80). Mealworms fed with Styrofoam were determined to have higher protein (48.66 ± 0.92%) and ash content (4.81 ± 0.22%) with reduced fat (24.05 ± 0.55%) and carbohydrate content (2.95 ± 0.15%) than insects with a conventional diet (48.66 ± 0.92, 2.82 ± 0.12, 43.74 ± 0.77, and 4.78 ± 0.18, respectively) while in the case of superworms, no significant difference in nutrient composition was observed. Moreover, Styrofoam has no influence on the health status of gut cells in examined insects. Additionally, in studied concentrations of insects extracts standardized for protein replacement of the traditional insect diet with polystyrene foam did not increase the cytotoxic properties.
- Published
- 2020
38. Novel method of zinc ions supplementing with fermented and unfermented ice cream with using<scp>PEF</scp>
- Author
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Urszula Pankiewicz, Katarzyna Kozłowicz, Dariusz Góral, and Małgorzata Góral
- Subjects
0303 health sciences ,Carbohydrate content ,biology ,030309 nutrition & dietetics ,Fat content ,Chemistry ,Zinc ion ,chemistry.chemical_element ,04 agricultural and veterinary sciences ,Zinc ,biology.organism_classification ,040401 food science ,Industrial and Manufacturing Engineering ,03 medical and health sciences ,0404 agricultural biotechnology ,Lactobacillus rhamnosus ,Ice cream ,Fermentation ,Food science ,Bacteria ,Food Science - Abstract
Bacteria of Lactobacillus rhamnosus B 442 were enriched with zinc ions using a pulsed electric field technology. The strain was added to the mix and used for the production of two types of ice cream: unfermented and fermented. Zinc content in the ice cream varied from 0.962 mg·100 g⁻¹ to 1.81 mg·100 g⁻¹. Differences were observed in some properties of unfermented and fermented ice cream. Lower fat content (from 4.86% to 4.92%) and lower hardness (3.88 N–4.32 N) were determined for the fermented ice cream, whereas the unfermented samples had higher meltability (1880s–1936s) and adhesiveness (from 29.66 Ns to −28.27 Ns). There was no statistically significant effect of the type of ice cream and Zn²⁺ addition on protein, ash and carbohydrate content in the final product. The viability of the bacteria was at a high level (4.09·10⁸–3.26·10¹²).
- Published
- 2019
- Full Text
- View/download PDF
39. Bioaccumulation of zinc ions in Lactobacillus rhamnosus B 442 cells under treatment of the culture with pulsed electric field
- Author
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Radosław Kowalski, Urszula Pankiewicz, Monika Sujka, and Małgorzata Góral
- Subjects
0303 health sciences ,biology ,030309 nutrition & dietetics ,Microorganism ,Electroporation ,chemistry.chemical_element ,04 agricultural and veterinary sciences ,General Chemistry ,Zinc ,biology.organism_classification ,040401 food science ,Biochemistry ,Industrial and Manufacturing Engineering ,Bioavailability ,03 medical and health sciences ,0404 agricultural biotechnology ,chemistry ,Lactobacillus rhamnosus ,Electric field ,Bioaccumulation ,Food science ,Bacteria ,Food Science ,Biotechnology - Abstract
Pulsed electric field (PEF) technology was used to enrich Lactobacillus rhamnosus B 442 cells in zinc ions to obtain source of this element with high bioavailability. The highest bioaccumulation of zinc was achieved when electroporation was performed at optimal parameters: field strength of 3.0 kV/cm, pulse width of 20 µs, electroporation time of 15 min after 20 h of culturing and at zinc concentration of 500 µg/mL medium. The maximum bioaccumulation of ions in cells (2.85 mg Zn/g d.m.) was 164% higher than in the control sample which was supplemented with zinc but not treated with PEF. The action of PEF did not reduce the total number of microorganisms in the medium or the biomass of bacteria.
- Published
- 2019
- Full Text
- View/download PDF
40. Minimum Velocity of Impingement Fluidization for Parachute-Shaped Vegetables
- Author
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Dariusz Góral, Tomasz Guz, and Urszula Pankiewicz
- Subjects
Renewable Energy, Sustainability and the Environment ,Geography, Planning and Development ,parachute-shaped vegetable ,drag coefficient ,minimum velocity of fluidization ,impingement fluidization ,Management, Monitoring, Policy and Law - Abstract
Accurate calculation of the minimum fluidization velocity makes it possible to reduce raw material losses due to the use of excessively high or excessively low air velocities. This is particularly true for impingement fluidization, which is little studied, especially when treating parachute-shaped raw material. This paper focused on determining the drag coefficient for cauliflower florets, mushrooms, and broccoli. Analysis of the critical particle lift velocity showed that the lowest value of the drag coefficient was found for mushrooms (0.9). The parachute-shaped vegetables analyzed had a large scatter of drag coefficient values associated with their specific shape (standard deviation: mushrooms 0.10 broccoli 0.14, and for cauliflower 0.15). The measured mean values of the minimum fluidization velocity of the tested vegetables in the impingement fluidization method ranged from 6.9 m∙s−1 to 10.97 m∙s−1. Application of the procedure recommended by Shilton and Narajan for calculating the minimum fluidization velocity on the basis of the shape coefficient ε resulted in large discrepancies between the calculated and experimental values (from 2.4 m∙s−1 to 3.8 m∙s−1).
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- 2022
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41. Porous starch and its application in drug delivery systems
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Karolina Nowosad, Urszula Pankiewicz, Monika Sujka, Radosław Kowalski, and Agnieszka Noszczyk-Nowak
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Biocompatibility ,Starch ,02 engineering and technology ,Raw material ,engineering.material ,03 medical and health sciences ,chemistry.chemical_compound ,Drug Delivery Systems ,0302 clinical medicine ,Specific surface area ,Drug Carriers ,Chemistry ,food and beverages ,Biomaterial ,General Medicine ,Biodegradation ,021001 nanoscience & nanotechnology ,Microspheres ,Solubility ,Chemical engineering ,030220 oncology & carcinogenesis ,Drug delivery ,engineering ,Biopolymer ,0210 nano-technology ,Porosity - Abstract
In recent years, starch has become a new potential biomaterial for pharmaceutical applications. This biopolymer has unique physicochemical and functional characteristics, as well as various advantages such as low price, relative ease of isolation in pure form from the plant source, non-toxicity, biodegradability, good biocompatibility, and interaction with living cells. Starch is currently used in pharmacy as a binder, disintegrating agent, film-forming material, raw material for production of microspheres and nanoparticles, and a component of drug delivery systems. Porous starch, which can be obtained with physical, chemical and enzymatic methods of modification, has a large specific surface area thanks to the presence of pores and channels. It has excellent adsorption capacity and can be used to enhance the dissolution rate of poorly soluble drugs or as shell material to improve the stability and water-solubility of compounds. As a component of drug delivery systems, porous starch has another advantage: it is biodegradable, so there is no need to remove it from the body after the release of the active agent.
- Published
- 2018
- Full Text
- View/download PDF
42. Effect of the method of rapeseed oil aromatisation with rosemary Rosmarinus officinalis L. on the content of volatile fraction
- Author
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Marzena Włodarczyk-Stasiak, Artur Mazurek, Monika Sujka, Klaudia Kałwa, Radosław Kowalski, Urszula Pankiewicz, and Grażyna Kowalska
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Antioxidant ,Rapeseed ,biology ,Chemistry ,DPPH ,Sonication ,medicine.medical_treatment ,010401 analytical chemistry ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,01 natural sciences ,Rosmarinus ,0104 chemical sciences ,law.invention ,chemistry.chemical_compound ,0404 agricultural biotechnology ,law ,Officinalis ,medicine ,Maceration (wine) ,Food science ,Essential oil ,Food Science - Abstract
The aim of this study was to estimate the effect of aromatisation of rapeseed oil with rosemary on the content of volatile substances and to analyze the antioxidant properties of the aromatised oils obtained. Rapeseed oil is flavoured by direct addition of rosemary essential oil (F) and by classical macerations of rosemary herb (A, B) as well as by ultrasound assisted maceration (C, D) and microwave assisted maceration (E). The dominant aromatic component was 1,8-cineole whose concentration varied within the range from 25.17 μg/ml in macerate C (sonication, 60 min, 25 °C) to 38.61 μg/ml in macerate D (sonication, 300 min, 25 °C), while in variant F (mixture of oil with essential oil) the content of 1,8-cineole was 1093.21 μg/ml. In spite of the highest concentration of volatile compounds in the sample aromatised through direct addition of essential oil, that variant was characterised by the lowest antioxidant activity. In terms of the capacity for quenching DPPH radicals the most effective were the macerates obtained with the use of sonication.
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- 2018
- Full Text
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43. Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream
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Małgorzata Góral, Urszula Pankiewicz, Katarzyna Kozłowicz, Franciszek Kluza, Agnieszka Wójtowicz, and Dariusz Góral
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0301 basic medicine ,030109 nutrition & dietetics ,Chemistry ,Organoleptic ,Inulin ,04 agricultural and veterinary sciences ,040401 food science ,Two stages ,03 medical and health sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Ice cream ,Locust bean gum ,Food science ,Chemical composition ,Food Science - Abstract
The objective of the study was to characterize the effects of selected stabilizers on the freezing process and the physicochemical properties of coconut milk ice cream. Two stabilizers were used: inulin (0.8, 1.6, 2.4, 3.2 and 4 g/100 g of the mixture) and locust bean gum (LBG) (0.2, 0.4, 0.6 and 0.8 g/100 g of the mixture). Freezing process was performed in two stages. After the temperature of the ice cream mixtures reached −6 °C, they were hardened at −30 °C for 24 h. Then the samples were examined for their chemical composition, overrun, melting time and melting resistance, hardness and colour. The results showed that increasing concentration of inulin and LBG resulted in a decrease in the cryoscopic temperature and melting time of ice cream. On the other hand, ice cream produced from the mixtures containing higher inulin concentration and lower LBG concentration were characterized by higher overrun. Addition of inulin and LBG cause statistically significant changes in hardness of ice cream. The differences in colour of tested ice creams were shown. The highest scores in the sensory evaluation were obtained for ice cream with LBG and 0.8 g/100 g and 4 g/100 g of inulin.
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- 2018
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44. Evaluation of cadmium, lead, zinc and copper levels in selected ecological cereal food products and their non-ecological counterparts
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Katarzyna Slepecka, Jakub Wyrostek, Klaudia Kałwa, and Urszula Pankiewicz
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0106 biological sciences ,Pharmacology toxicology ,chemistry.chemical_element ,Pharmacy ,cereal products ,01 natural sciences ,Biochemistry ,03 medical and health sciences ,0302 clinical medicine ,Lead zinc ,Medicine ,Copper levels ,heavy metals ,Molecular Biology ,Pharmacology ,Cadmium ,business.industry ,digestive, oral, and skin physiology ,food and beverages ,General Medicine ,030205 complementary & alternative medicine ,Biotechnology ,chemistry ,ecological and non-ecological products ,Food products ,business ,010606 plant biology & botany - Abstract
In the everyday human diet, cereal products are considered to be basics. Such food should have healthy properties and not contain harmful additives, especially heavy metals as exposure to low doses of such xenobiotics can adversely affect human health. Ecological farming is the answer to consumer expectations regarding food safety, and ecological products are recommended as a basis for proper nutrition, despite the higher cost of their purchase. The present study was carried out to evaluate the content of heavy metals in ecological cereal products and their non-ecological analogues.
- Published
- 2017
45. Influence of Pulsed Electric Field on Accumulation of Calcium in
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Małgorzata, Góral, Urszula, Pankiewicz, Monika, Sujka, Radosław, Kowalski, Dariusz, Góral, and Katarzyna, Kozłowicz
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Ions ,Electroporation ,Lacticaseibacillus rhamnosus ,Calcium ,Fluorescence ,Culture Media - Abstract
Calcium is an element that performs many important functions in the human body. A study was conducted on the use of a pulsed electric field (PEF) to enrich cells of
- Published
- 2019
46. Avaliação sensorial e química de infusões de chás preparados com o emprego do ultrassom
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Radosław Kowalski, Grażyna Kowalska, Urszula Pankiewicz, Artur Mazurek, Jakub Wyrostek, Klaudia Kałwa, Marzena Włodarczyk-Stasiak, and Monika Sujka
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sonication ,General Veterinary ,Chemistry ,phytochemical analysis ,sonicação ,tea brews ,lcsh:S ,technology, industry, and agriculture ,0402 animal and dairy science ,food and beverages ,infusões de chá ,04 agricultural and veterinary sciences ,sensory ,Green tea ,lcsh:S1-972 ,040201 dairy & animal science ,lcsh:Agriculture ,sensorial ,040103 agronomy & agriculture ,0401 agriculture, forestry, and fisheries ,Animal Science and Zoology ,Food science ,lcsh:Agriculture (General) ,análise fitoquímica ,Agronomy and Crop Science - Abstract
The aim of the study was to evaluate sensory and phytochemical (polyphenols, flavonoids and caffeine) estimation of black and green tea brews obtained in an alternative way through brewing with the assistance of ultrasound. Brews produced with the application of sonication for 2 minutes and 1 minute were the most preferred by the sensory evaluation team. Evaluation of the brews in terms of component descriptors, i.e. fragrance, flavour and colour, was varied and depended on the kinds of tea and on the applied experimental factors. It was demonstrated that ultrasound have a significant effect on the extraction of active substances, i.e. polyphenols, flavonoids and caffeine, from black and green tea. The application of sonication caused a significant increase in the concentration of flavonoids (by ca. 29% and 73%), polyphenols (by ca. 34% and 41%) and caffeine (by ca. 51% and 60%) in the tea brews. RESUMO: O objetivo do estudo foi verificar a atividade sensorial e fitoquímica (polifenóis, flavonóides e cafeína) de infusões de chá preto e verde empregando o ultrassom. As infusões produzidas com a aplicação de sonicação por 2 e 1 minutos foram as mais preferidas pela equipe de avaliação sensorial. A avaliação das infusões em termos de descritores de componentes, isto é, fragrância, sabor e cor, foi variada e dependeu dos tipos de chás e dos fatores experimentais aplicados. Foi demonstrado que o ultrassom tem um efeito significativo na extração de substâncias ativas, ou seja, polifenóis, flavonóides e cafeína, do chá preto e verde. A aplicação de sonicação causou um aumento significativo na concentração de flavonóides (em cerca de 29% e 73%), polifenóis (em cerca de 34% e 41%) e cafeína (em cerca de 51% e 60%) das infusões de chá.
- Published
- 2019
47. Evaluation of glycerol usage for the extraction of anthocyanins from black chokeberry and elderberry fruits
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Urszula Pankiewicz, Radosław Kowalski, Grażyna Kowalska, and Jakub Wyrostek
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0106 biological sciences ,Ethanol ,fungi ,Extraction (chemistry) ,food and beverages ,Plant Science ,01 natural sciences ,0104 chemical sciences ,Solvent ,010404 medicinal & biomolecular chemistry ,chemistry.chemical_compound ,Pigment ,chemistry ,Food products ,Anthocyanin ,visual_art ,Drug Discovery ,Glycerol ,visual_art.visual_art_medium ,Food science ,Black chokeberry ,010606 plant biology & botany - Abstract
Anthocyanins can be used as natural pigments and health-promoting components. The extraction methods of obtaining those phytocompounds are of particular interest. Therefore, the objective of the presented study was to evaluate the possibility of using water-glycerol systems for the acquisition of anthocyanin extracts from fruits of black chokeberry and from elderberry fruits. Glycerol is characterised by a lower polarity compared to water, due to which its presence enhances the efficiency of extraction of anthocyanins from the plant material. It was demonstrated that the highest concentration of anthocyanins was obtained for a water-glycerol system with 50 % glycerol concentration, at extraction temperatures of 20°C and 50°C. The extraction system with 65 % glycerol content was optimal in the case of extraction conducted at temperature of 80°C. The study showed that glycerol can be an alternative solvent in the extraction of anthocyanins, replacing e.g. ethanol which for various reasons cannot always be used in food products, due to e.g. age or health-related limitations.
- Published
- 2021
- Full Text
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48. Application of pulsed electric field in production of ice cream enriched with probiotic bacteria (L. rhamnosus B 442) containing intracellular calcium ions
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Dariusz Góral, Małgorzata Góral, Urszula Pankiewicz, and Katarzyna Kozłowicz
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biology ,Microorganism ,food and beverages ,chemistry.chemical_element ,04 agricultural and veterinary sciences ,Calcium ,biology.organism_classification ,040401 food science ,Calcium in biology ,law.invention ,03 medical and health sciences ,Probiotic ,0404 agricultural biotechnology ,0302 clinical medicine ,chemistry ,law ,030221 ophthalmology & optometry ,Fermentation ,Dry matter ,Food science ,Chemical composition ,Bacteria ,Food Science - Abstract
Pulsed Electric Field (PEF) with appropriately selected parameters was used to enrich the probiotic L. rhamnosus B 442 strain with calcium ions. Next, six types of ice-cream mixes were prepared and supplemented with 200 μg of calcium ions. Enrichment of 3 variants of mixes: unfermented, lyophilised and fermented, consisted in the addition of bacteria exposed to PEF to increase calcium bioaccumulation. Calcium levels were measured in bacterial cells and ice cream. After 24 h from the production of ice cream their chemical composition, pH, melting rates, and texture were determined. The colour parameters and the total number of microorganisms were analysed as well. The highest accumulation of Ca2+ ions in cells was achieved when the pulsed electric field was applied at the field strength of 3.0 kV/cm and at calcium concentration of 200 μg/mL of medium. The significant differences in all physicochemical parameters that were dependent on the ice cream production process were observed. The use of the PEF-modified L. rhamnosus B 442 bacteria for milk fermentation caused that obtained ice cream had the highest content of dry matter, fat, protein, and carbohydrates, as well as the lowest melting rates. There were no differences in the colour parameters a* and ΔH. Ice cream enriched with calcium ions with the use of PEF did not differ significantly in terms of bacterial survival rates.
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- 2020
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49. Bioaccumulation of the Selected Metal Ions in Saccharomyces cerevisiae Cells Under Treatment of the Culture with Pulsed Electric Field (PEF)
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Urszula Pankiewicz, Jerzy Jamroz, and Monika Sujka
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Ions ,Microbial Viability ,biology ,Physiology ,Magnesium ,Metal ions in aqueous solution ,Cell Membrane ,Saccharomyces cerevisiae ,Biophysics ,chemistry.chemical_element ,Cell Biology ,Zinc ,Calcium ,biology.organism_classification ,Yeast ,Microbiology ,Ion ,Electroporation ,chemistry ,Metals ,Bioaccumulation ,Biomass ,Nuclear chemistry - Abstract
The obtained results demonstrated an influence of PEF on increase in accumulation of various ions in S. cerevisiae cells. Optimization of particular PEF parameters and ions concentrations in the medium caused twofold increase in accumulation of magnesium and zinc ions and 3.5-fold higher accumulation of calcium ions in the cells. In the case of ion couple, accumulation of magnesium and zinc was, respectively, 1.5-fold and twofold higher in comparison to the control cultures. Yeast cells biomass enriched with Mg(2+), Zn(2+), Ca(2+) as well as Mg(2+) and Zn(2+) (simultaneously) may be an alternative for pharmacological supplementation applied in deficiency of these cations.
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- 2015
- Full Text
- View/download PDF
50. Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production
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Małgorzata Góral, Katarzyna Kozłowicz, Urszula Pankiewicz, and Dariusz Góral
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0106 biological sciences ,Gram-positive bacteria ,Colony Count, Microbial ,chemistry.chemical_element ,01 natural sciences ,Analytical Chemistry ,law.invention ,Probiotic ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Lactobacillus rhamnosus ,law ,010608 biotechnology ,Magnesium ,Food science ,Lactic Acid ,skin and connective tissue diseases ,Magnesium ion ,biology ,Ice Cream ,Probiotics ,Lactococcus lactis ,food and beverages ,04 agricultural and veterinary sciences ,General Medicine ,biology.organism_classification ,040401 food science ,Lactic acid ,Lactobacillus ,chemistry ,Bacteria ,Food Science - Abstract
The following strains of bacteria: Lactobacillus rhamnosus B 442, Lactobacillus rhamnosus 1937, and Lactococcus lactis JBB 500 were enriched with magnesium ions using Pulsed Electric Fields. The potentially probiotic strains were added to the mixture in the DVS process and applied for the production of ice cream which were then analyzed physicochemically and microbiologically. Results showed that addition of bacteria enriched with magnesium did not change chemical parameters of the ice cream and did not affect the freezing process, meltability, and hardness. No significant differences were noted in colour of the samples. The ice cream with addition of bacteria enriched with magnesium had higher adhesiveness. The results of viability determination showed that the total number of microorganisms in the ice cream was higher than in the starter cultures. Viability of the bacteria enriched with magnesium in the obtained ice cream was lower in comparison to the control samples.
- Published
- 2017
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