Acta Scientiarum Polonorum. Technologia Alimentaria

BACKGROUND: Bintangor oranges are a mandarin species that is abundant in vitamin C and beta-carotene. However, due to its short shelf life, the fresh fruit can be converted into powder form, which is comparatively more stable. METHODS: This study compares the effects of spray drying, freeze drying, drum drying, vacuum oven drying, and convection oven drying on the physicochemical properties of Bintangor orange powder, including vitamin C and total carotenoid content...

BACKGROUND: Overweight and obesity are associated with deaths and diseases worldwide. Cordia ecalyculata is a plant marketed as a slimmer. METHODS: The study evaluated the anti-obesity effects of the dry extract from C. ecalyculata in rats fed with a standard diet (STD) or cafeteria diet (CD) receiving the dry extract from C. ecalyculata at 500, 1000, and 2000 mg/kg for 40 days. Furthermore, it evaluated the slimming effect on diet-induced obese rats by the treatment with the same doses for 30 days...

BACKGROUND: Microwave heating may affect some non-starch polysaccharides of cereal kernels. This microwave effect can be positive for functional properties and the final product. Therefore, the purpose of this work was to explore the effects of microwave heating on mechanical properties, malt extract yield, wort viscosity, β-glucan of wort, and soluble, insoluble, and total dietary fiber in malting and feed barley. METHODS: The barley kernels were microwave heated for 4 and 8 s and compared with a control (0 s) with no microwave irradiation treatment...

BACKGROUND: Food products made from red beet have aroused growing interest among consumers owing to their health qualities. The quality of food products is determined to a large extent by the ingredients they are produced from. The health properties and sensory qualities of a given product are the most important features for consumers when choosing a particular product. The triterpene saponins in red beets constitute a group of compounds which influence the sensory quality of food products from this raw material...

Obesity is a pandemic disease that poses a serious problem for the entire world population. Preventative and non-pharmacological treatments for obesity include changing eating habits and increasing physical activity. The use of certain dietary supplements also brings beneficial results in the process of reducing excess body weight. There are many options for the treatment of obesity available on the pharmaceutical market. This study aims to review the latest publications on selected dietary supplements in the treatment of excess body weight...

The gastrointestinal (GI) microbiota is one of the most complex ecosystems in nature that are mainly comprised of bacteria and other microbes like fungi, protozoa, and viruses. More than 1000 bacterial species have been reported in the gut microbiome, of which most of these species belong to Firmicutes (31.1%), Proteobacteria (29.5%), Actinobacteria (25.9%), or Bacteroidetes (7.1%) phylum. A symbiotic relationship, which plays a critical role in host health, exists between intestinal microflora and its host...

BACKGROUND: Herbs and spices are natural ingredients that have been widely used not just as food flavouring but also for their health attributes. The antioxidant, antimicrobial and anticancer components present in them enhance the health and medical status of human beings. The present study aims to produce Labneh fortified with cardamom and bay leaf powder to enhance the quality and shelf life. METHODS: Cardamom or bay leaf powder were added separately at the ratios of 0...

BACKGROUND: The long fermentation process makes the nutritional content of milk decrease due to spoilage. One of the causes of spoilage is the growth of pathogenic bacteria in milk. In regard to this, Lactobacillus acidophilus bacteria have proven effective as an antibacterial pathogen. This study aims to determine the magnetic flux density (MFD) and exposure time that result in the optimum growth of Lactobacillus acidophilus bacteria and their effect on fermented milk’s lactic acid content and pH...

BACKGROUND: Large quantities of banana peels are discarded as waste or used as cattle feed or fertilisers. Moreover, the use of banana peel waste is considered to be a valuable polysaccharide like pectin that is valued by both pharmaceutical and food industries. It is well known that pectin is a high-value functional food ingredient widely used due to its special functional properties. METHODS: Pectin was extracted from banana peel waste using ultrasound assisted extraction (UAE) and the extraction was optimised by response surface methodology...

BACKGROUND: In recent years, there has been an increased fruit addition to the brewing process, especially in craft breweries. Fruit addition leads to changes in the organoleptic characteristics and chemical composition of beers. Bilberries are rich in phenolic compounds and possess significant antioxidant capacity. The effects of bilberry addition and brewing process parameters on the changes in the phenolic and protein profile of beer have not been sufficiently studied. The aim of this research was to investigate the changes in the individual phenolic compounds and the protein fractions in beer when bilberries were added at different maturation stages...

BACKGROUND: In pork colour measurements, the value of each parameter depends on the type of illuminant used. The spectra of D65 and A illuminants show great differences, with illuminant A having greater emission in the red part of the visible spectrum. Therefore, its application in the colour measurements of the pork longissimus muscle should result in larger changes in redness (Δa*) and hue angle (Δh°) and higher correlation between Δa* and Δh° and pH48 and WHC...

BACKGROUND: ood producers strive to meet the changing needs of consumers while maintaining the highest nutritional value of the products they supply. Physicochemical methods, which include modified atmosphere packaging, membrane techniques or ultrasounds, are the most frequently used to preserve food. Alternatively, biological methods can be applied, one of which is the use of bacteriophages (phages) to limit bacterial growth in the food environment. The purpose of our research was to verify the possibility of the use of bacteriophages as an antibacterial agent in minimally processed food environments of vegetable origin...

BACKGROUND: The aim of the current study was to assess the antimicrobial and antioxidant potential of ethanol extracts obtained from the fruit of five species of fresh chili pepper, Capsicum (C.) baccatum L. (Aji Amarillo), C. chinense (Fidalgo Roxa), C. annuum (Cherry Chocolate), C. pubescens (Rocoto Orange) and C. frutescens (Peruvian Purple). METHODS: To obtain the ethanol extracts, accelerated solvent extraction (ASE) was applied. DPPH assay was used to determine the antioxidant activity of the extract samples...

BACKGROUND: and objectives. Ovariectomy leads to an alteration of estrogen status associated with impaired calcium metabolism, reduced bone mineral density, and disorder in lipid metabolism. Calcium deficiency may enhance the effect of estrogen-deficiency condition. Therefore, this study aimed to define whether a calcium deficit in a diet affected the body composition, glucose, and lipid blood parameters in ovariectomized rats. METHODS: This study included thirty female Wistar rats (three months old)...

BACKGROUND: A statistical model was developed in this study to describe lactic acid production through a fermentation process of carrot in a rice bran bed by Lactobacillus plantarum. METHODS: Response surface methodology (RSM) based on Box-Behnken design was employed to statistically evaluate and optimize the conditions for maximum lactic acid production. RESULTS: The significance and interaction of salt concentration, water and initial L...

BACKGROUND: Type-2 diabetes is the most prevalent metabolic disease, which calls for researchers to find many natural products that are effective in fighting diabetes and its complications. METHODS: Stirred yoghurt samples were prepared, enriched with probiotics, and fortified with either 1% or 2% of the fine powder of beetroots. The chemical, physical, sensorial, and microbial properties of the yoghurt samples were studied over a 15-day storage period. The total phenolic compounds, flavonoids, antioxidant activity as well as the reducing power of the dried beetroot and the yoghurt samples were assessed...

BACKGROUND: ‘Kedondong’ fruit is regarded as an exotic fruit that is gaining popularity due to its deliciousness and pleasant flavour. However, this fruit has a short shelf life, leading to problems with postharvest loss. In order to prevent losses, the fruit could be produced as a value-added product. In this study, the ‘kedondong’ fruit was preserved by drying into powder using different drying methods. METHODS: The kedondong powder was dried using five methods: convection oven drying, vacuum drying, spray drying, drum drying and freeze drying...

BACKGROUND: The Amazon region hosts several species of exotic fruits with great functional potential which are important sources of nutrients and biologically active compounds. These fruits are widely consumed by the local population, but unknown to the general population and the scientific community. In addition, the seasonality inherent in these fruits limits their consumption. In this context, the processing of food products is one of the main tools for improving sensory quality and increasing the useful life of fruits...

Plants offer a variety of sources of substances that can function as nutraceuticals, such as phytotherapeutic raw materials, as functional products or as food products in a diet. These substances can affect the respiratory system by modulating the human immune system. The mechanism of indirect immunomodulation of the respiratory system also occurs through the action of substances in the digestive tract. The presented compounds were found in the form of foods, functional foods or nutraceuticals. The aim of this study was to demonstrate that plants and the compounds contained within them can be modulators in chronic infectious diseases and inflammations of the respiratory system in disease units such as asthma and chronic obstructive pulmonary disease (COPD)...

BACKGROUND: Saffron tepals are a by-product from the processing of Crocus sativus flowers, whose dried stigmas (saffron spice) are widely used both in the food and health sectors. Saffron tepals are rich in polyphenols, particularly flavonol glycosides and anthocyanins, which are considered to be potent antioxidants. Enzyme-assisted extraction of polyphenols offers several advantages in comparison to conventional methods. The present study evaluated the efficiency of enzyme-assisted extraction as a green technology for recovery of polyphenols from saffron tepals...