A5031686098- Phytochemicals and Antioxidant Activities
- Edible Oils Quality and Analysis
- Cholesterol and Lipid Metabolism
- Nutrition and Health Studies
- Meat and Animal Product Quality
- Antioxidant Activity and Oxidative Stress
- Food composition and properties
- Food Chemistry and Fat Analysis
- Fatty Acid Research and Health
- Free Radicals and Antioxidants
- Proteins in Food Systems
- Biochemical Analysis and Sensing Techniques
- Protein Hydrolysis and Bioactive Peptides
- Lipid metabolism and biosynthesis
- Food Quality and Safety Studies
- Ginkgo biloba and Cashew Applications
- Seed and Plant Biochemistry
- Spectroscopy and Chemometric Analyses
- Microbial Metabolites in Food Biotechnology
- Agriculture Sustainability and Environmental Impact
- Consumer Attitudes and Food Labeling
- Insect Utilization and Effects
- Tea Polyphenols and Effects
- Phytochemical Studies and Bioactivities
- Animal Nutrition and Physiology
University of Life Sciences in Poznań
2015-2024
Food and Nutrition Service
2019
University of Life Sciences in Lublin
2019
Poznań University of Technology
2019
Instytut Środowiska Rolniczego i Leśnego Polskiej Akademii Nauk
2006
This article provides an overview of the literature data on role liposomal structures and encapsulated substances in food technology human nutrition. The paper briefly describes how liposomes are created they encapsulate ingredients, which can either be individual compounds or plant extracts. Another very interesting application is their use as antimicrobial carriers to protect products from spoilage during storage. encapsulation ingredients increase bioavailability, particularly important...
Common hop (Humulus lupulus L.) has significant health-promoting properties. Hop cones contain resins, essential oils, proteins, polyphenols, lipids, waxes, and cellulose. extracts include bioactive compounds such as polyphenolic (phenolic acids, flavonols), chlorophylls. The aim of this study was to compare the pro-health potential cone obtained from three cultivars (Magnum, Lubelski, Marynka). results showed that Magnum cultivar demonstrated highest biological activity. sum phenolic acids...
Cricket powder, described in the literature as a source of nutrients, can be valuable ingredient to supplement deficiencies various food products. Work continues on implementation cricket powder products that are widely consumed. The aim this study was obtain gluten-free bread with superior nutritional profile by means insect addition. Gluten-free breads enriched 2%, 6%, and 10% (Acheta domesticus) were formulated extensively characterized. value, well antioxidant β-glucuronidase activities,...
Microalgae are exceptional organisms from a nutritional perspective, boasting an array of bioactive compounds that have long justified their incorporation into human diets. In this study, we explored the potential five microalgae species: Nannochloropsis sp., Tetraselmis chuii, Chaetoceros muelleri, Thalassiosira weissflogii, and Tisochrysis lutea. We conducted comprehensive analyses profiles, encompassing protein content, individual amino acid composition, mineral trace element levels,...
Chia seeds are gaining increasing interest among food producers and consumers because of their prohealth properties. The aim this work was to evaluate the potential chia act as acetylcholinesterase (AChE) butyrylcholinesterase (BChE) inhibitors. highest inhibitory activity against AChE BChE observed for colored seed ethanol extracts. A positive correlation found between presence quercetin isoquercetin well protocatechuic, hydroxybenzoic, coumaric acids extracts It has also been shown that...
This paper presents a study on the antiradical properties of red fruits commonly consumed in Europe, i.e. strawberry (Fragaria ananasa), raspberry (Rubus ideaus), blackberry fruticosus), cranberry (Vaccinium macrocarpon) and pomegranate (Punica granatum) extracts by various vitro tests as well determination qualitative quantitative features their phenolic compounds. Our results indicated richness compounds variability chemical mixtures dominated generally anthocyanins, ellagic acid...
The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced functional and value biscuits, a popular sweet snack, by replacing wheat flour 2%, 6%, or 10% (w/w) cricket powder. Consumer acceptance ratings reference 2% augmented cookies were comparable, whereas higher levels enhancement received inferior consumer scores. This relatively small change in biscuit recipe provided significant nutritionally desirable...
The growing awareness of consumers means that new products are sought after, which, apart from meeting the basic demand for macronutrients and energy, will have a positive impact on our health. This article is report characteristics oil blends with nutritious ω6/ω3 fatty acid ratio (5:1), as well heat treatment effect nutritional value stability oils. Prepared were heated at 170 200 °C. composition changes in tocochromanols content during heating analyzed, formation process polar compounds...
Plant oils contain a high content of unsaturated fatty acids. Studies food products have revealed considerable disproportion in the ratio ω6 to ω3. This article presents information on healthful qualities eight new oil blends that beneficial proportion ω3 acids (5:1), as well their degradation during heating at 170 and 200 °C. The acid profile was analyzed by gas chromatography (GC), polar compounds polymers triacylglycerols liquid (LC), water measured Karl Fischer method, oxidative...
Thermo-oxidative changes were assessed during simulated storage and frying of refined rapeseed oil (RRO). When RRO was heated at 60 180 °C for 8h phytosterols content decreased by 10 40%, however tocopherols disappeared 7 30%, respectively. The oxyphytosterols increased first 2 h heating both temperatures to 55 211 μg/g, extended resulted in reduction these compounds 38 169 Total polar observed 8 12 42%, Polar consisted by: free fatty acids (FFA), low molecular weight (LMW) including...
Many refined oils from soybean, rapeseed, and sunflower, among others, are available on the food market, except olive oil. Refining, small production scale of niche oils, is not used due to high cost refining process. Unrefined characterized by intense taste, odor, color, undesirable nutrients. The problem be solved determining effects incomplete their composition. One process, which does require use complex apparatus, bleaching results presented in this article relate research stage, aim...
Abstract This study investigated the effect of antioxidants on lipid stability frozen‐stored meat products. Buckwheat hull extract was used to enrich fried meatballs made from ground pork. During 180‐d storage products, oxidation (peroxide and 2‐thiobarbituric acid reactive substances [TBARS] value) periodically monitored. The results were compared with butylated hydroxytoluene (BHT). addition decreased in stored meatballs. highest ability control peroxide TBARS values demonstrated for...
Background. Asparagus officinalis has a high nutritional value. is rich in number of bioactive compounds, mainly flavonoids (quercetin), glutathione, vitamin C, E, fructans (inulin and fructooligosaccharides) phytosterols (b-sitosterol). These compounds may play an important role human health. The purpose this study was to examine the antioxidant potential polyphenol composition white, pale-colored green asparagus spears different cultivars. Material methods. Investigations were conducted on...
The aim of the present study was to develop a novel type probiotic chocolate with additive<italic>Bacillus coagulans</italic>bacteria and determine concentration polyphenols their bioaccessibility.
Phytosterols are naturally occurring substances in foods of plant origin that have positive effects on the human body. Their consumption can reduce level low density lipoprotein (LDL) cholesterol. The presence unsaturated bonds their structure leads to oxidation during production, storage, and thermal processes. aim study was determine how degree unsaturation rapeseed oil affects phytosterols 48 h heating. In all not-heated oils, dominant groups oxyphytosterols were 7α- 7β-hydroxy sterols....
The aim of the study was to analyze influence surface area volume ratio pressed and refined rapeseed oils on changes in tocopherol content polymerization triacylglycerols during heating. In oil heated at 170 °C, 6, 12, 18 h with three different (s/v) ratios (0.378, 0.189, 0.126 cm
In the last decade, demand for edible niche oils has increased. Therefore, aim of this study was to characterize seeds hemp (