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There is currently a growing interest in health-promoting foods. The beneficial effects of food on human health are actively promoted by health professionals and nutritionists. This growing awareness is influencing the increasing range of functional foods and the pursuit of more innovative solutions. Recent research indicates that spherical nanoparticles have the potential to be used as functional biomaterials in the food industry, particularly for encapsulating hydrophobic natural phytochemicals. Techniques and systems based on micro- and nano-encapsulation are of great importance in the food and pharmaceutical industries. It is of paramount importance that encapsulation materials are safe for use in food. The aim of this study was to obtain micelles containing extracts from chokeberry fruit pomace using egg yolk powder (EYP) for emulsification (as a source of lecithin) and egg white powder (EWP) for stabilisation. The structural properties of the micelles in the resulting powders were characterised using Fourier transform infrared spectroscopy (FTIR). Scanning electron microscopy (SEM) analysis confirmed the presence of spherical micellar structures between 500 and 1000 nm in size. The water activity and water content of the obtained powders were determined, and the thermal (DSC) and antioxidant properties were investigated. The results indicated that the powder with the micellar structures had a higher stability compared to the powder obtained by simple mixing without the use of encapsulation techniques. [ABSTRACT FROM AUTHOR]

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The objective of this study was to analyse the influence of inulin with different degrees of polymerization (DP values) and oligofructose preparation on the sensory properties and antioxidant activity of apple jelly. It has been determined that both the addition of inulin (independently of DP) as well as oligofructose significantly modifies colour and sensory properties and influence antioxidant activity of apple jelly. It has been observed that the manner in which water is bound by the applied preparations may have a significant impact on the analysed properties of jelly. In terms of taste, the highest scores were awarded to the desserts with addition of long-chain inulin and in terms of the overall sensory evaluation those with addition of preparation with medium length chain. The variability of the sensory properties depended on the type and level of the additive, and this impact varied between individual preparation types. The conducted study has enabled the conclusion that inulin may pose an attractive ingredient of desserts with health-promoting properties. [ABSTRACT FROM AUTHOR]

Potato protein applied at 2-10% level significantly modified rheology of gluten-free dough. The volume of the resulting loaves was higher than control by 8% when the smallest addition was applied, but lower by 26-30% at higher concentration levels. Potato protein caused a decrease in crumb porosity up to 10%, and a change in pore distribution, which also depended on the applied level. Lightness ( L*) of bread with potato protein was higher than control at low concentrations and decreased when higher additions of potato protein were applied. Bread hardness increased with rising amounts of the preparation, but the extent of these changes was narrow at small addition levels. Enthalpy of retrograded amylopectin on the first day of storage slightly increased, with no significant variations among the samples, but it decreased on the third day of storage, and the difference between samples with potato protein and control was significant (up to 25%). Practical applications Bakery products based on raw materials naturally free of gluten are often characterized by improper technological parameters and nutritional properties. The study was conducted to evaluate the usability of potato protein as a component of gluten-free bread, which could improve its properties and nutritional value. We found that addition of potato protein, significantly influenced bread properties. The exact impact depended on protein level. The analysis of volume changes suggests that, protein, when used in relatively small amounts (2%), causes a diminished density of bread crumb, reduced porosity and increased bread volume. Further increase in protein addition level leads to a deterioration of bread quality, including decrease in its volume. We concluded that potato protein could be a valuable component of gluten-free bread, in terms of its nutritional quality, however the formulation with its share should be optimized by balancing the level of other ingredients and additives. [ABSTRACT FROM AUTHOR]

This study investigated the relationships between equilibrium water content and water activity for candied orange peel produced by saturation in sucrose-based and glucose-fructose syrups, and for native orange peel. Dry matter loss due to candying was found to be the highest for glucose-fructose syrup dehydrated products. The greatest amount of sugars was absorbed by products candied in sucrose syrup. The sorption isotherms of candied orange peel corresponded with type III isotherms, according to Brunauer's et al. classification, whereas the sorption isotherm of native orange peel displayed a sigmoidal shape characteristic for type II isotherm. For products owing the highest sucrose content (above 40%), the sorption isotherms showed a discontinuity in the water activity range of 0.3-0.4. The results demonstrated that the sorption properties of the studied products depend on the levels of individual sugars they contain. Principal component analysis revealed marked differences between candied and native peel and between products candied in sucrose syrup and those prepared in glucose-fructose syrup. Seven most popular models used for describing the sorption process of foods were examined. Among those, the Lewicki model appeared to best describe the experimental data. The Peleg model was well fitted into the data for candied orange peel in the limited range of water activity (up to 0.86). Practical Applications Candied fruits have for centuries enjoyed huge popularity among the consumers. Their properties depend on the sugar composition of hypertonic solutions used during candying process. The present study was aimed to determine the relationship among the sugar composition of hypertonic solutions, and the sugar composition of the product, as well as examining the influence of those solutions on the relationship between equilibrium water content and water activity of candied orange peel. Identifying the sorption model that describes the changes in the product's water content as dependent on water activity in the widest possible range, it can be helpful to predict the quality of the product during storage and extending its shelf-life, and thus in optimizing and enhancing the quality of the final product. [ABSTRACT FROM AUTHOR]

The aim of this work was to analyze selected physical, chemical, thermal, and rheological properties of starches isolated from different spelt wheat varieties. The analyzed starches contained from 22.5 to 24.6 g/100 g of amylose and from 45.9 to 50.6mg/100 g of phosphorus. Ranges of characteristic gelatinization temperatures, TO, TP, and TE were 55.7-58.5°C, 61.1-62.6°C, and 67.4-68.2°C, respectively, while gelatinization enthalpy ranged from8.87 to 9.96 J/g. The pasting curves showed significant differences in pasting characteristics of the starches. The values of maximum viscosity (ηmax) and viscosity after cooling (η50) determined for the starch shear thinning flow behaviour and thixotropy phenomenon. After cooling the resulting starch gels were characterized by different viscoelastic properties, with a dominance of elastic features (G' > G"). The starches exhibited different tendency to retrogradation, with its degree (R = ΔHR/ΔHG) in the range 21.1-37.4%. [ABSTRACT FROM AUTHOR]