Polish Journal of Food and Nutrition Sciences最新文献

{"title":"Antioxidant Capacity of Lentil Flour Hydrolysates Obtained with Pancreatin","authors":"Katarzyna Sulewska, Anna Rybarczyk-Płońska, M. Karamać","doi":"10.31883/pjfns/155932","DOIUrl":"https://doi.org/10.31883/pjfns/155932","url":null,"abstract":"Lentil is a valuable protein-rich crop, the health-promoting value of which can be further enhanced by its protein hydrolysis. In the present study, lentil flour was treated with pancreatin and the antioxidant capacity of the obtained hydrolysates with different degrees of hydrolysis (DH, 4–20%) was determined and compared with that of flour. The molecular weight (MW) distribution of the lentil proteins and their products of hydrolysis was analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Size exclusion-high performance liquid chromatography (SE--HPLC) was deployed to show the profile of low MW compounds of the hydrolysates. Additionally, total phenolic contents were determined with the Folin-Ciocalteu’s phenol reagent. The hydrolysates had higher antiradical activity against DPPH • , Trolox equivalent antioxidant capacity (TEAC) measured by the assay with ABTS •+ , ferric reducing antioxidant power (FRAP), and ability to bind Fe 2+ compared to lentil flour. Between the hydro - lysates, the highest DPPH • scavenging activity (EC 50 of 0.298 mg/mL), TEAC (98.6 µmol Trolox/g), FRAP (109.2 µmol Fe 2+ /g), antioxidant capacity of lipid-soluble compounds (ACL) determined by photoluminescence method (4.32 µmol Trolox/g), and Fe 2+ chelating activity (80% at hydrolysate concentration of 0.3 mg/mL) were found for those with low DH (4–8%), which contained some subunits of proteins, polypeptides, and peptides with a wide MW range (0.556–66.0 kDa). The total phenolic content increased with increasing DH. In conclusion, the antioxidant capacity of lentil flour can be significantly improved by the limited hydrolysis of its proteins with pancreatin, as a result of the release of polypeptides and peptides with a wide range of MW. Thus modified lentil flour may be addressed and explored in future research as a functional food ingredient.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47825311","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Jamun Seed: A Review on Bioactive Constituents, Nutritional Value and Health Benefits","authors":"Yamini Tak, Manpreet Kaur, M. Jain, M. Samota, N. Meena, Gurpreet Kaur, Rajendra Kumar, D. Sharma, J. Lorenzo, R. Amarowicz","doi":"10.31883/pjfns/152568","DOIUrl":"https://doi.org/10.31883/pjfns/152568","url":null,"abstract":"Jamun fruit, a member of the Myrtaceae family, is commercially grown in tropical and subtropical areas of the world for its fruits with sweet, sour, and astringent luscious flesh. Seeds of jamun fruits are discarded as trash during the industrial processing of fruit pulp into beverages, jellies, jam, vinegar, wine, and squash. These seeds are a potential source of bioactive compounds including hydrolysable tannins, phenolic acids, flavonoids, other phenolics, terpenoids, phloroglucinol derivatives and saponins, which have been endorsed several biological activities, such as antidiabetic, anticancer, anti-inflammatory, antioxidant, antimicrobial, antihyperlipidemic and antihypercholesterolemic, as well as cardioprotective, hepatoprotective and neu - roprotective properties. High contents of carbohydrates, dietary fiber, minerals, and ascorbic acid have also been found in jamun seeds. However, potential utilization of these seeds as innovative implements for health benefits has not yet been fully understood. We aim to compile scientific research and recent advances on jamun seed nutritional profile, bioactive compounds composition, bioactive properties, and their potential as an ingredient in functional food formulation.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44630800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology","authors":"L. López-Martínez, Nill Campos-González, V. Zamora-Gasga, J. A. Domínguez-Avila, S. Pareek, M. A. Villegas-Ochoa, Sonia G. Sáyago Ayerdi, G. González‐Aguilar","doi":"10.31883/pjfns/152432","DOIUrl":"https://doi.org/10.31883/pjfns/152432","url":null,"abstract":"phenolic content (TSP), total carotenoid content (TC) and antioxidant capacity (AOC) was evaluated. Response surface methodology (RSM) was applied to obtain the optimal formulation of the beverage. The AOC was assigned as a response variable in addition to TSP and TC. Mathematical modeling showed that the formulation with 35% ( v/v ) of mango pulp, 10% ( v/v ) of carrot juice, and 0.7% ( w/v ) of turmeric powder, yielded the highest values of TSP, TC, and AOC. The beverages were subjected to different ultrasound conditions with varying exposure times (ET), sonication amplitudes (SA), and pulse cycles (PC) to obtain the highest values for response variables. Statistical modeling showed that a UT at 21 min ET, 100% SA, and 0.7 s PC, increased TSP, Trolox equivalent antioxidant capacity (TEAC), and ferric reducing antioxidant power (FRAP) by 15.5%, 45.1%, and 15.9%, respectively. Seven phenolic acids, three curcuminoids, five flavonoids, and a xanthonoid were identified in the beverages. The quantities of 3,4-dihydroxybenzoic acid, gallic acid, chlorogenic acids, (+)-catechin, quercetin, kaempferol, (–)-gallocatechin gallate, and mangiferin were higher in the UT beverage compared to the control, suggesting their release from cell-wall structures as a result of UT. acid), FRAP, ferric reducing antioxidant power, TPTZ, 2,4,6-tripyridyl- s -triazine; GAE, gallic acid equivalent; TE, Trolox equivalent.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47352182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characteristic and Antimicrobial Resistance of Bacillus cereus Group Isolated from Food in Poland","authors":"Joanna Kowalska, E. Maćkiw, D. Korsak, J. Postupolski","doi":"10.31883/pjfns/152677","DOIUrl":"https://doi.org/10.31883/pjfns/152677","url":null,"abstract":"foodborne","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45110936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Electrolyzed Cassava Starch-Gelatin Coating on Biochemical Properties and Ripening of Banana (Musa acuminata L.) Fruits","authors":"Thanh Tung Pham, Le Phuong Lien Nguyen, L. Baranyai, T. Nguyen, K. Trinh","doi":"10.31883/pjfns/152667","DOIUrl":"https://doi.org/10.31883/pjfns/152667","url":null,"abstract":"In this study, cassava starch oxidized by the electrolysis was used as an edible coating to improve the shelf life of banana fruits. The effects of coating in solutions of electrolyzed starch with 1, 2 and 3% ( w/v ) gelatin and without gelatin addition on respiratory rate and biochemical properties of banana during 8 days of storage at room temperature (75–80% relative humidity) were evaluated. The micrographs of scanning electron micros - copy showed very thin coating layers (<25.2 mm) with continuous network topology and no cracks. During the storage period, a significant reduction in respiration rate and weight loss of coated bananas compared to uncoated fruits was noted. Furthermore, the change in titratable acidity and contents of soluble solids, total carbohydrates and reducing sugars of coated bananas were slower. Increasing the gelatin content in the coating had a beneficial effect on delaying the ripening of bananas. The oxidized starch coating formulation with 3% ( w/v ) of gelatin demonstrated the highest efficiency as it delayed the respiratory peak 4 days more than in the uncoated bananas. This study results suggest that electrolyzed starch-gelatin coating could be a potential material to extend the shelf life of fruits.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43606927","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups","authors":"Karolína Průchová, A. Grégrová, Hana Helísková, Vojtěch Kružík, H. Čížková","doi":"10.31883/pjfns/152237","DOIUrl":"https://doi.org/10.31883/pjfns/152237","url":null,"abstract":"Demand for a reliable distinction of the strawberry flavour naturalness stood in the beginning of this research. An efficient chiral column with CP-Chirasil-Dex CB stationary phase was involved in headspace solid-phase microextraction-gas chromatography-mass spectrometry analysis of strawberry flavour in 6 strawberry cultivars, 7 samples of strawberry flavourings and 14 samples of strawberry syrups to evaluate the authenticity of flavour naturalness and reveal adulteration. Enantiomeric ratios of 8 selected chiral volatiles (methyl 2-methylbutanoate, ethyl 2-methylbutano ate, 2-methylbutanoic acid, linalool, α -ionone, γ -decalactone, γ -undecalactone, δ -dodecalactone) were evaluated. Seven chiral volatiles contributed to the revelation of synthetic origin. γ -Decalactone (enantiomeric ratios: 100∕0, 100∕0, 99∕1, 99∕1, 100∕0, and 99∕1 in strawberries; 100∕0 in 3 natural flavourings; 100∕0 in syrup with natural flavour) was the most contributive indicator of synthetic and natural strawberry flavour, followed by ethyl 2-methylbutanoate (enantiomeric ratios: 0∕100, 5∕95, 5∕95 in 3 natural flavourings, 0∕100 in syrup with natural flavour). The best chiral resolution was observed for α -ionone (R S >4). One syrup supposed to contain only natural strawberry flavouring was suspected to be adulterated regarding nearly racemic ratios of its four crucial chiral volatiles. Investigation of enantiomeric ratios of the unique selection of chiral volatiles and strawberry samples using the CP-Chirasil-Dex CB chiral column wider revealed possibilities for reliable recognition of strawberry flavour naturalness in complex matrices and in food samples in general.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44211121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Long-Term Dietary Administration of Kale (Brassica oleracea L. var. acephala DC) Leaves on the Antioxidant Status and Blood Biochemical Markers in Rats","authors":"K. Papierska, E. Ignatowicz, J. Jodynis-Liebert, M. Kujawska, R. Biegańska-Marecik","doi":"10.31883/pjfns/152434","DOIUrl":"https://doi.org/10.31883/pjfns/152434","url":null,"abstract":"Kale ( Brassica oleracea L. var. acephala DC) is a leafy green vegetable which belongs to the Brassicaceae family, one of the most commonly culti - vated and consumed edible plants. The aim of this study was to investigate the potential adverse effects and antioxidant properties of freeze-dried kale leaves in 90-day dietary experiment on Wistar rats. The kale leaf powder was added to a diet at levels: 10, 30, and 60 g/kg feed. The standard blood biochemical and hematological markers, antioxidant enzyme activities, level of lipid peroxidation, reduced glutathione content, and damage to DNA in the liver were measured. Antioxidant potential in serum was measured and expressed as Trolox equivalents antioxidant capacity (TEAC). The kale leaf phytochemicals, i.e. , glucosinolates, phenolic acids and flavonols, were quantified. Major glucosinolates were glucoiberin (164.6 mg/100 g d.w.) and glucobrassicin (130.6 mg/100 g d.w.), whereas kaempferol (159.1 mg/100 g d.w.), quercetin (119.6 mg/100 g d.w.), and sinapic acid (73.8 mg/100 g d.w.) dominated among phenolics. The lowest dose of kale leaves augmented the activity of catalase by 34% in males and by 44% in females. The high est applied dose increased activities of glutathione reductase by 31%, superoxide dismutase by 27%, and glutathione S -transferase by 24% in males only. Kale administration did not affect the activities of glutathione peroxidase and paraoxonase 1, glutathione concentration, lipid peroxidation level, and the level of DNA damage in the liver and the whole blood leukocytes. TEAC increased upon all doses of kale leaves by 30–90% in males and by 40–90% in females. The diet with kale did not affect blood biochemical and hematological markers. Results confirm no adverse effects of dried kale leaves used in model rat’s diet up to 60 g/kg for 90 days. The changes in hepatic antioxidant enzymes and plasma TEAC suggest beneficial effect of kale leaves on the antioxidant status in rats. Interestingly, these changes were more pronounced in male versus female animals.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48540995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment","authors":"Chunli Deng, O. Melnyk, T. Marenkova, Yanghe Luo","doi":"10.31883/pjfns/151566","DOIUrl":"https://doi.org/10.31883/pjfns/151566","url":null,"abstract":"The objective of this study was to investigate the effects of modification by heat-moisture treatment (HMT) combined with microwave pre- and post-treatment (MW) on the physicochemical, structural and digestive properties of potato starch. The light microscopy, scanning electron micros copy (SEM), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) were used to determine the structural properties of starch. FT-IR and XRD spectra implied that MW and HMT destroyed the double helices and crystalline structure of potato starch. The relative crystallinity of modified starch granules (15.17–18.17%) was lower than that of native starch (19.39%). In the case of physicochemical properties, the modified starches had higher pasting temperature (68.8–93.0°C) and setback viscosity (807–3168 cP), but lower peak viscosity (1315–3662 cP) and breakdown viscosity (17.3–78.3 cP) than that of native potato starch, which were 68.5°C, 496 cP, 6598 cP and 2526 cP, respectively. The HMT and MW modifica - tions significantly increased the content of slowly digestible starch and resistant starch. The resistant starch content of starch obtained by HMT com bined with MW post-treatment was significantly higher than that of starch obtained by HMT combined with MW pre-treatment and single HMT. These results may promote good understanding of the effects of HMT combined with MW pre- and post-treatment on physicochemical properties and digest ibility of potato starch, and wide utilization of microwave and heat-moisture techniques in starch modification.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41573882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Chromium Picolinate and Chromium Nanoparticles Added to Low- or High-Fat Diets on Chromium Biodistribution and the Blood Level of Selected Minerals in Rats","authors":"A. Stępniowska, J. Juśkiewicz, K. Tutaj, J. Fotschki, B. Fotschki, K. Ognik","doi":"10.31883/pjfns/151750","DOIUrl":"https://doi.org/10.31883/pjfns/151750","url":null,"abstract":"phosphorus zinc interconnected, and their deficiency or excessive accumulation may lead to various disturbances, including anemia and diabetes. The current research was undertaken to determine whether low-fat or high-fat diets with the Cr(III) addition in the form of picolinate (CrPic) or nanoparticles (CrNPs) have an interactive effect on the retention and accumulation of this element in organs and the content of P, Ca, Fe, Cu and Zn in the blood plasma of rats. The experiment was performed using 48 outbred male Wistar rats fed a low-fat or high-fat semi-purified rat diet with dietary addition of chromium at a dose of 0.3 mg/kg body weight. The obtained results point to the paramount importance of the dietary Cr form on the excretion pattern of this microelement. It has been found that CrNPs were to a greater extent excreted from the rat’s body via urine and feces in comparison to CrPic, as indicated by the val - ues of the Cr retention index (44.4 vs. 65.9%, respectively). The additional dietary Cr, irrespective of its form and diet type, was not accumulated in the analyzed internal organs, i.e. brain, spleen, kidneys, liver, thigh bone, and thigh muscle. It should be stressed that dietary CrPic, unlike CrNPs, added to the high-fat diet adversely reduced plasma concentration of vital minerals in comparison to the levels observed in rats fed the low-fat diet, i.e. Zn (60.5 vs. 69.9 µM), Cu (13.6 vs. 15.7 µM), and P (1.12 vs. 1.30 µM). In turn, the CrNPs, but not CrPic, added to the high-fat diet decreased plasma Fe level (1.41 vs. 2.43 µM).","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46388298","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta","authors":"Natalia Drabińska, M. Nogueira, E. Ciska, H. Jeleń","doi":"10.31883/pjfns/152070","DOIUrl":"https://doi.org/10.31883/pjfns/152070","url":null,"abstract":"Pasta is a great vehicle for the incorporation of vegetable-derived ingredients to increase the consumption of the health-beneficial components originating from vegetables. Notably, by-products of vegetable processing can also serve as a rich source of phytochemicals. An important step in pasta processing is drying which can affect the content of bioactive compounds in pasta. This study aimed to evaluate the effect of drying on the nutritional quality and cooking properties of durum wheat pasta fortified with broccoli leaves. Pasta enriched with broccoli leaf powder (BLP) at 2.5% (B2.5) and 5% (B5), and control pasta without BLP (C), which differed in drying conditions: fresh pasta without drying (F), pasta dried at 50°C for 8 h (L), and pasta dried at 80°C for 3 h (H) were formulated. The obtained pasta products were analysed for the cooking properties (optimal cooking time, cooking loss, water absorption and swelling capacity); colour parameters; proximate composition; and contents of free amino acids (FAA), fatty acids and sugars. BLP significantly improved the contents of ash by up to 35 g/100 g, FAA and fatty acids to up to 1298 nmol/g dry matter (DM) and 16741 µg/g DM, respectively, without compromising the cooking quality of pasta. Drying had a significant effect on fatty acids, which content in pasta processed at the highest temperature tested decreased. From the nutritional point of view, the low-temperature drying seems to be an interest ing method for pasta preparation, with the highest content of FAA, fatty acids, especially unsaturated ones, and the lowest content of sugar. However, at the same time, the dried pasta products were characterised by greater cooking loss approximating 10%.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48578968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}