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Biodegradable materials are used in the manufacture of packaging and compostable films and various types of medical products. They have demonstrated a large number of potential practical applications in medicine and particularly in the treatment of various cardiac, vascular, and orthopedic conditions in adults as well in children. In our research, the extrusion-cooking technique was applied to prepare thermoplastic starch (TPS), which was then utilized to obtain environmentally friendly starch-based films. Potato starch was the basic raw material exploited. Polyvinyl alcohol and keratin were used as functional additives in amounts from 0.5 to 3%, while 20% of glycerol was harnessed as a plasticizer. The processing of the thermoplastic starch employed a single screw extruder-cooker with an L/D ratio of 16. The film blowing process was carried out using a film-blowing laboratory line with L/D = 36. FTIR Spectroscopy was applied for the assignment of the prominent functional groups. The results showed that the processing efficiency of thermoplastic starch with functional additives varied depending on the level of polyvinyl alcohol and keratin addition. Moreover, the FTIR data correlated with the changes in the physical properties of the tested films. The analysis of FTIR spectra revealed several changes in the intensity of bands originating from stretching vibrations characteristic of the –OH substituent. The changes observed depended on the presence/lack of the hydrogen bonding occurring upon interactions between the starch molecules and the various additives used. In addition, notable changes were observed in bands assigned to glycoside bonds in the starch.
Maciej Combrzyński; Tomasz Oniszczuk; Karol Kupryaniuk; Agnieszka Wójtowicz; Marcin Mitrus; Marek Milanowski; Jakub Soja; Iwona Budziak-Wieczorek; Dariusz Karcz; Daniel Kamiński; Sławomir Kulesza; Karolina Wojtunik-Kulesza; Kamila Kasprzak-Drozd; Marek Gancarz; Iwona Kowalska; Lidia Ślusarczyk; Arkadiusz Matwijczuk. Physical Properties, Spectroscopic, Microscopic, X-ray, and Chemometric Analysis of Starch Films Enriched with Selected Functional Additives. Materials 2021, 14, 2673 .
AMA StyleMaciej Combrzyński, Tomasz Oniszczuk, Karol Kupryaniuk, Agnieszka Wójtowicz, Marcin Mitrus, Marek Milanowski, Jakub Soja, Iwona Budziak-Wieczorek, Dariusz Karcz, Daniel Kamiński, Sławomir Kulesza, Karolina Wojtunik-Kulesza, Kamila Kasprzak-Drozd, Marek Gancarz, Iwona Kowalska, Lidia Ślusarczyk, Arkadiusz Matwijczuk. Physical Properties, Spectroscopic, Microscopic, X-ray, and Chemometric Analysis of Starch Films Enriched with Selected Functional Additives. Materials. 2021; 14 (10):2673.
Chicago/Turabian StyleMaciej Combrzyński; Tomasz Oniszczuk; Karol Kupryaniuk; Agnieszka Wójtowicz; Marcin Mitrus; Marek Milanowski; Jakub Soja; Iwona Budziak-Wieczorek; Dariusz Karcz; Daniel Kamiński; Sławomir Kulesza; Karolina Wojtunik-Kulesza; Kamila Kasprzak-Drozd; Marek Gancarz; Iwona Kowalska; Lidia Ślusarczyk; Arkadiusz Matwijczuk. 2021. "Physical Properties, Spectroscopic, Microscopic, X-ray, and Chemometric Analysis of Starch Films Enriched with Selected Functional Additives." Materials 14, no. 10: 2673.
A new type of multigrain snack has been designed containing varied additions of Moldavian dragonhead (Dracocephalum moldavica L.) seeds. The antioxidant properties and the general health benefits of this plant material have already been widely acknowledged. The research discussed herein aimed to investigate the influence of the formulation and expansion method (frying) on the content of polyphenolic compounds, individual phenolic acids, and antiradical properties of innovative snacks enriched with dragonhead seeds. The highest content of polyphenols (0.685 mg GAE/mL), free phenolic acids (47.052 µg/g of dry matter), and highest radical scavenging activity (96.23% towards DPPH) were found in the fried snacks enriched with 22% of seeds. In these samples, 11 phenolic acids were detected. Strong positive correlations were seen between the addition of dragonhead and the polyphenol content (r = 0.989) and between the quantity of the enriching additive and the content of free phenolic acids (r = 0.953). The research has shown that such innovative snacks have the potential to supply health-benefiting free phenolic acids, e.g., salicylic, isoferulic, ferulic, p-coumaric, vanillic. Our studies provide an introduction to the development of a new range of functional foods.
Tomasz Oniszczuk; Kamila Kasprzak-Drozd; Marta Olech; Agnieszka Wójtowicz; Renata Nowak; Robert Rusinek; Jarosław Szponar; Maciej Combrzyński; Anna Oniszczuk. The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with Dracocephalum moldavica L. Seeds: Introduction to Receiving a New Functional Food Product. Molecules 2021, 26, 1245 .
AMA StyleTomasz Oniszczuk, Kamila Kasprzak-Drozd, Marta Olech, Agnieszka Wójtowicz, Renata Nowak, Robert Rusinek, Jarosław Szponar, Maciej Combrzyński, Anna Oniszczuk. The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with Dracocephalum moldavica L. Seeds: Introduction to Receiving a New Functional Food Product. Molecules. 2021; 26 (5):1245.
Chicago/Turabian StyleTomasz Oniszczuk; Kamila Kasprzak-Drozd; Marta Olech; Agnieszka Wójtowicz; Renata Nowak; Robert Rusinek; Jarosław Szponar; Maciej Combrzyński; Anna Oniszczuk. 2021. "The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with Dracocephalum moldavica L. Seeds: Introduction to Receiving a New Functional Food Product." Molecules 26, no. 5: 1245.
Karol Kupryaniuk; Tomasz Oniszczuk; Maciej Combrzyński; Agnieszka Wójtowicz; Marcin Mitrus. Effect of extrusion-cooking conditions on the physical properties of Jerusalem artichoke straw. International Agrophysics 2020, 34, 441 -449.
AMA StyleKarol Kupryaniuk, Tomasz Oniszczuk, Maciej Combrzyński, Agnieszka Wójtowicz, Marcin Mitrus. Effect of extrusion-cooking conditions on the physical properties of Jerusalem artichoke straw. International Agrophysics. 2020; 34 (4):441-449.
Chicago/Turabian StyleKarol Kupryaniuk; Tomasz Oniszczuk; Maciej Combrzyński; Agnieszka Wójtowicz; Marcin Mitrus. 2020. "Effect of extrusion-cooking conditions on the physical properties of Jerusalem artichoke straw." International Agrophysics 34, no. 4: 441-449.
Goji fruit (Lycium barbarum L.) has been identified as a polyphenolic compound plant source of noted richness. It also contains polysaccharides, carotenoids, vitamins and minerals, fatty and organic acids. The purpose of the presented research was to produce innovative instant corn gruels with various dry goji berry contents (1, 3 and 5%), to determine the level of included polyphenolic compounds (including individual free phenolic acids) and to assess the antioxidant properties of these functional-food products. A further objective was to identify the optimum value of one of the most important production parameter, the rotational speed of the extruder’s screw during gruel processing. The undertaken chromatographic analysis (LC-ESI-MS/MS) showed a wide variety of available phenolic acids. In the samples with 5% addition of fruit, eight phenolic acids were detected, whereas in the corn gruel without additives, only five were noted. The antioxidant activity, the content of free phenolic acids and the sum of polyphenols increased with increase of the functional additive. For all goji content, screw speeds of 100 and 120 rpm rather than 80 rpm resulted in higher polyphenol amounts and greater Trolox equivalent antioxidant capacity, as well as higher ability to scavenge DPPH.
Marta Olech; Kamila Kasprzak; Agnieszka Wójtowicz; Tomasz Oniszczuk; Renata Nowak; Monika Waksmundzka-Hajnos; Maciej Combrzyński; Marek Gancarz; Iwona Kowalska; Anna Krajewska; Anna Oniszczuk. Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit. Molecules 2020, 25, 4538 .
AMA StyleMarta Olech, Kamila Kasprzak, Agnieszka Wójtowicz, Tomasz Oniszczuk, Renata Nowak, Monika Waksmundzka-Hajnos, Maciej Combrzyński, Marek Gancarz, Iwona Kowalska, Anna Krajewska, Anna Oniszczuk. Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit. Molecules. 2020; 25 (19):4538.
Chicago/Turabian StyleMarta Olech; Kamila Kasprzak; Agnieszka Wójtowicz; Tomasz Oniszczuk; Renata Nowak; Monika Waksmundzka-Hajnos; Maciej Combrzyński; Marek Gancarz; Iwona Kowalska; Anna Krajewska; Anna Oniszczuk. 2020. "Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit." Molecules 25, no. 19: 4538.
The aim of the study is to determine the energy consumption of the extrusion-cooking process of corn straw under various conditions (screw speed, moisture content), water absorption measurements and water solubility indices as well as biogas efficiency evaluation. The extrusion-cooking of corn straw was carried out using a single screw extruder with L/D = 16:1 at various rotational screw speeds (70, 90, and 110 rpm) and with various initial moisture content of raw material (25 and 40%). Prior to the process, the moisture content of the raw material was measured, and next, it was moistened to 25 and 40% of dry matter. For example, at 70 rpm extruder screw speed, the temperature range was 126–150 °C. Energy consumption of straw pretreatment through extrusion-cooking was assessed in order to evaluate the possibility of using the process in an agricultural biogas plant. Biogas and methane efficiency of substrates after extrusion was tested in a laboratory scale biogas plant and expressed as a volume of cumulative methane production for fresh matter, dry matter, and dry organic matter. Pretreated corn straw moistened to 25% and processed at 110 rpm during the extrusion-cooking processing produced the most advantageous effect for methane and biogas production (51.63%) efficiency as compared to corn straw without pretreatment (49.57%). Rotational speed of the extruder screw influenced biogas and methane production. With both dry matter and dry organic matter, the increase of rotational speed of the extruder screw improved the production of cumulated biogas and methane. Pretreatment of corn straw has a positive effect on the acquisition of cumulated methane (226.3 Nm3 Mg−1 for fresh matter, 243.99 Nm3 Mg−1 for dry matter, and 254.83 Nm3 Mg−1 for dry organic matter). Preliminary analysis of infrared spectra revealed changes in the samples also at the molecular level, thus opening up the possibility of identifying marker bands that account for specific degradation changes.
Karol Kupryaniuk; Tomasz Oniszczuk; Maciej Combrzyński; Wojciech Czekała; Arkadiusz Matwijczuk. The Influence of Corn Straw Extrusion Pretreatment Parameters on Methane Fermentation Performance. Materials 2020, 13, 3003 .
AMA StyleKarol Kupryaniuk, Tomasz Oniszczuk, Maciej Combrzyński, Wojciech Czekała, Arkadiusz Matwijczuk. The Influence of Corn Straw Extrusion Pretreatment Parameters on Methane Fermentation Performance. Materials. 2020; 13 (13):3003.
Chicago/Turabian StyleKarol Kupryaniuk; Tomasz Oniszczuk; Maciej Combrzyński; Wojciech Czekała; Arkadiusz Matwijczuk. 2020. "The Influence of Corn Straw Extrusion Pretreatment Parameters on Methane Fermentation Performance." Materials 13, no. 13: 3003.
There is increased interest in following a healthy lifestyle and consuming a substantial portion of secondary plant metabolites, such as polyphenols, due to their benefits for the human body. Food products enriched with various forms of fruits and vegetables are sources of pro-health components. Nevertheless, in many cases, the level of their activities is changed in in vivo conditions. The changes are strictly connected with processes in the digestive system that transfigure the structure of the active compounds and simultaneously keep or modify their biological activities. Much attention has focused on their bioavailability, a prerequisite for further physiological functions. As human studies are time consuming, costly and restricted by ethical concerns, in vitro models for investigating the effects of digestion on these compounds have been developed to predict their release from the food matrix, as well as their bioaccessibility. Most typically, models simulate digestion in the oral cavity, the stomach, the small intestine and, occasionally, the large intestine. The presented review aims to discuss the impact of in vitro digestion on the composition, bioaccessibility and antioxidant activity of food polyphenols. Additionally, we consider the influence of pH on antioxidant changes in the aforementioned substances.
Karolina Wojtunik-Kulesza; Anna Oniszczuk; Tomasz Oniszczuk; Maciej Combrzyński; Dominika Nowakowska; Arkadiusz Matwijczuk. Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols—A Non-Systematic Review. Nutrients 2020, 12, 1401 .
AMA StyleKarolina Wojtunik-Kulesza, Anna Oniszczuk, Tomasz Oniszczuk, Maciej Combrzyński, Dominika Nowakowska, Arkadiusz Matwijczuk. Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols—A Non-Systematic Review. Nutrients. 2020; 12 (5):1401.
Chicago/Turabian StyleKarolina Wojtunik-Kulesza; Anna Oniszczuk; Tomasz Oniszczuk; Maciej Combrzyński; Dominika Nowakowska; Arkadiusz Matwijczuk. 2020. "Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols—A Non-Systematic Review." Nutrients 12, no. 5: 1401.
This paper describes the possibility of electronic nose-based detection and discrimination of volatile compound profiles of coffee from different countries roasted in a Gothot roaster under identical time and thermal regimes. The material used in the study was roasted Arabica coffee beans from Brazil, Ethiopia, Guatemala, Costa Rica, and Peru. The analyses were carried out with the use of the Agrinose electronic nose designed and constructed at the Institute of Agrophysics of the Polish Academy of Sciences in Lublin. The results of the volatile compound profile analysis provided by the Agrinose device were verified with the GC-MS technique. Chemometric tests demonstrated a dominant role of alcohols, acids, aldehydes, azines, and hydrazides in the coffee volatile compound profile. The differences in their content had an impact on the odor profile of the coffees originating from the different countries. High content of pyridine from the group of azines was detected in the coffee from Peru and Brazil despite the same roasting conditions. The results of the Agrinose analysis of volatile substances were consistent and correlated with the GC-MS results. This suggests that the Agrinose is a promising tool for selection of coffees based on their volatile compound profile.
Gancarz Marek; Jr. Bohdan Dobrzański; Tomasz Oniszczuk; Maciej Combrzyński; Daniel Ćwikła; Robert Rusinek. Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS. Sensors 2020, 20, 2124 .
AMA StyleGancarz Marek, Jr. Bohdan Dobrzański, Tomasz Oniszczuk, Maciej Combrzyński, Daniel Ćwikła, Robert Rusinek. Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS. Sensors. 2020; 20 (7):2124.
Chicago/Turabian StyleGancarz Marek; Jr. Bohdan Dobrzański; Tomasz Oniszczuk; Maciej Combrzyński; Daniel Ćwikła; Robert Rusinek. 2020. "Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS." Sensors 20, no. 7: 2124.
Biodegradable materials are used in the manufacture of packaging and compostable films and various types of medical products. These have demonstrated high potential in medical applications: cardiac, vascular and orthopaedic conditions in adults as well in children. In our research, the extrusion-cooking technique was used to obtain environmentally friendly loose-fill foams as packaging. Potato starch was the basic raw material. Polyvinyl alcohol was used as an additive in the amount of 1%, 2% and 3% to replace starch. The components were mixed and moistened with water to various initial moisture contents of the blend (17%, 18% and 19%). The processing of starch foams employed the TS-45 single screw extruder-cooker (Gliwice, Poland) with the L/D ratio of 12. The foams were processed with various screw speeds (100 and 130 rpm) and with two types of forming dies (circular and ring die). The extrusion-cooking process efficiency (kg h−1) and the energy consumption (kWh kg−1) during the processing were also measured. The results showed that the processing efficiency of potato starch foams varied depending on the level of polyvinyl alcohol, the shape of the forming die and the screw speed applied. The analysis of energy consumption, mechanical properties and FTIR analyses demonstrated that the type of the forming die and the initial moisture level had the most significant impact on specific energy demands during the processing of potato starch-based foams.
Maciej Combrzyński; Arkadiusz Matwijczuk; Agnieszka Wójtowicz; Tomasz Oniszczuk; Dariusz Karcz; Jarosław Szponar; Agnieszka Niemczynowicz; Dariusz Bober; Marcin Mitrus; Karol Kupryaniuk; Mateusz Stasiak; Bohdan Dobrzański; Anna Oniszczuk. Potato Starch Utilization in Ecological Loose-Fill Packaging Materials—Sustainability and Characterization. Materials 2020, 13, 1390 .
AMA StyleMaciej Combrzyński, Arkadiusz Matwijczuk, Agnieszka Wójtowicz, Tomasz Oniszczuk, Dariusz Karcz, Jarosław Szponar, Agnieszka Niemczynowicz, Dariusz Bober, Marcin Mitrus, Karol Kupryaniuk, Mateusz Stasiak, Bohdan Dobrzański, Anna Oniszczuk. Potato Starch Utilization in Ecological Loose-Fill Packaging Materials—Sustainability and Characterization. Materials. 2020; 13 (6):1390.
Chicago/Turabian StyleMaciej Combrzyński; Arkadiusz Matwijczuk; Agnieszka Wójtowicz; Tomasz Oniszczuk; Dariusz Karcz; Jarosław Szponar; Agnieszka Niemczynowicz; Dariusz Bober; Marcin Mitrus; Karol Kupryaniuk; Mateusz Stasiak; Bohdan Dobrzański; Anna Oniszczuk. 2020. "Potato Starch Utilization in Ecological Loose-Fill Packaging Materials—Sustainability and Characterization." Materials 13, no. 6: 1390.
Oils often have similar properties and can be difficult to identify based on color, smell or taste alone. The present paper suggests the use of Fourier-transform infrared spectroscopy (FTIR) in combination with chemometric methods to explore similarities and differentiate between samples of Moldavian dragonhead oil subjected to different storage conditions. Dragonhead is a plant characterized by very good honey output and ease of cultivation. Principal component analysis (PCA) was applied to a standard, full range of FTIR spectra. Additionally, hierarchical cluster analysis (HCA) was employed to explore the organization of the samples in groups relative to their “proximity” (similarity), by way of Euclidean distance measurement. PC1 and PC2 accounted respectively for 85.4% and 10.1% of the total data variance. PC1 and PC2 were strongly, negatively correlated within the entire spectral range; the only exception was the region corresponding to νs(-C-Hvst, -CH2) vibrations (aliphatic groups in triglycerides), where PC2 was positively correlated. The use of FTIR spectral analysis revealed noticeable differences in the intensity of bands characteristic of the ageing processes (markers of oxidative processes, etc.) taking place in oleaginous samples and related to the processes of fatty acids oxidation.
Arkadiusz Matwijczuk; Tomasz Oniszczuk; Edyta Chruściel; Anna Kocira; Agnieszka Niemczynowicz; Agnieszka Wójtowicz; Maciej Combrzyński; Dariusz Wiącek. Use of FTIR Spectroscopy and Chemometrics with Respect to Storage Conditions of Moldavian Dragonhead Oil. Sustainability 2019, 11, 6414 .
AMA StyleArkadiusz Matwijczuk, Tomasz Oniszczuk, Edyta Chruściel, Anna Kocira, Agnieszka Niemczynowicz, Agnieszka Wójtowicz, Maciej Combrzyński, Dariusz Wiącek. Use of FTIR Spectroscopy and Chemometrics with Respect to Storage Conditions of Moldavian Dragonhead Oil. Sustainability. 2019; 11 (22):6414.
Chicago/Turabian StyleArkadiusz Matwijczuk; Tomasz Oniszczuk; Edyta Chruściel; Anna Kocira; Agnieszka Niemczynowicz; Agnieszka Wójtowicz; Maciej Combrzyński; Dariusz Wiącek. 2019. "Use of FTIR Spectroscopy and Chemometrics with Respect to Storage Conditions of Moldavian Dragonhead Oil." Sustainability 11, no. 22: 6414.
The below article presents the results of spectroscopic research, theoretical (time-dependent density functional theory (TD-DFT)), microbiological, and antioxidative calculations for three compounds from the group of 1,3,4-thiadiazoles: 2-amino-5-phenyl-1,3,4-thiadiazole (TB), 2-amino-5-(2-hydroxyphenyl)-1,3,4-thiadiazole (TS), 2-amino-5-(2-hydroxy-5-sulfobenzoyl)-1,3,4-thiadiazole (TSF). In the fluorescence emission spectra (TS) of solutions with varying concentrations of hydrogen ions, a particularly interesting effect of dual fluorescence was observed. The aforementioned effect was observed even more clearly in the environment of butan-1-ol, relative to the compound’s concentration. Depending on the modification of the resorcylic substituent (TS and TSF), we observed the emergence of two separate, partially overlapping, fluorescence emission spectra or a single emission spectrum. Interpretation of the obtained spectra using stationary and time-resolved spectroscopy allowed the correlation of the effect’s emergence with the phenomenon of molecular aggregation (of a particular type) as well as, above all, the structure of the substituent system. The overlap of said effects most likely induces the processes related to the phenomenon of charge transfer (in TS) and is responsible for the observed fluorescence effects. Also, the position of the –OH group (in the resorcylic ring) is significant and can facilitate the charge transfer (CT). The determinations of the changes in the dipole moment and TD-DFT calculations further corroborate the above assumption. The following paper presents the analysis (the first for this particular group of analogues) of the fluorescence effects relative to the changes in the structure of the resorcylic group combined with pH effects. The results of biological studies also indicate the highest pharmacological potential of the analogue in the case where the effects of dual fluorescence emission are observed, which predisposes this particular group of fluorophores as effective fluorescence probes or potential pharmaceuticals with antimycotic properties.
Iwona Budziak; Dariusz Karcz; Marcin Makowski; Kamila Rachwał; Karolina Starzak; Arkadiusz Matwijczuk; Beata Myśliwa-Kurdziel; Anna Oniszczuk; Maciej Combrzyński; Anna Podleśna. Non-Typical Fluorescence Effects and Biological Activity in Selected 1,3,4-thiadiazole Derivatives: Spectroscopic and Theoretical Studies on Substituent, Molecular Aggregation, and pH Effects. International Journal of Molecular Sciences 2019, 20, 5494 .
AMA StyleIwona Budziak, Dariusz Karcz, Marcin Makowski, Kamila Rachwał, Karolina Starzak, Arkadiusz Matwijczuk, Beata Myśliwa-Kurdziel, Anna Oniszczuk, Maciej Combrzyński, Anna Podleśna. Non-Typical Fluorescence Effects and Biological Activity in Selected 1,3,4-thiadiazole Derivatives: Spectroscopic and Theoretical Studies on Substituent, Molecular Aggregation, and pH Effects. International Journal of Molecular Sciences. 2019; 20 (21):5494.
Chicago/Turabian StyleIwona Budziak; Dariusz Karcz; Marcin Makowski; Kamila Rachwał; Karolina Starzak; Arkadiusz Matwijczuk; Beata Myśliwa-Kurdziel; Anna Oniszczuk; Maciej Combrzyński; Anna Podleśna. 2019. "Non-Typical Fluorescence Effects and Biological Activity in Selected 1,3,4-thiadiazole Derivatives: Spectroscopic and Theoretical Studies on Substituent, Molecular Aggregation, and pH Effects." International Journal of Molecular Sciences 20, no. 21: 5494.
Agnieszka Wójtowicz; Katarzyna Lisiecka; Marcin Mitrus; Gabriela Nowak; Martyna Golian; Anna Oniszczuk; Kamila Kasprzak; Gabriela Widelska; Tomasz Oniszczuk; Maciej Combrzyński. Physical properties and texture of gluten-free snacks supplemented with selected fruit additions. International Agrophysics 2019, 4, 407 -416.
AMA StyleAgnieszka Wójtowicz, Katarzyna Lisiecka, Marcin Mitrus, Gabriela Nowak, Martyna Golian, Anna Oniszczuk, Kamila Kasprzak, Gabriela Widelska, Tomasz Oniszczuk, Maciej Combrzyński. Physical properties and texture of gluten-free snacks supplemented with selected fruit additions. International Agrophysics. 2019; 4 (33):407-416.
Chicago/Turabian StyleAgnieszka Wójtowicz; Katarzyna Lisiecka; Marcin Mitrus; Gabriela Nowak; Martyna Golian; Anna Oniszczuk; Kamila Kasprzak; Gabriela Widelska; Tomasz Oniszczuk; Maciej Combrzyński. 2019. "Physical properties and texture of gluten-free snacks supplemented with selected fruit additions." International Agrophysics 4, no. 33: 407-416.
Tomasz Oniszczuk; Agnieszka Wójtowicz; Maciej Combrzyński; Marcin Mitrus; Karol Kupryaniuk; Arkadiusz Matysiak; Sławomir Kocira; Anna Oniszczuk. Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition. International Agrophysics 2019, 33, 363 -371.
AMA StyleTomasz Oniszczuk, Agnieszka Wójtowicz, Maciej Combrzyński, Marcin Mitrus, Karol Kupryaniuk, Arkadiusz Matysiak, Sławomir Kocira, Anna Oniszczuk. Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition. International Agrophysics. 2019; 33 (3):363-371.
Chicago/Turabian StyleTomasz Oniszczuk; Agnieszka Wójtowicz; Maciej Combrzyński; Marcin Mitrus; Karol Kupryaniuk; Arkadiusz Matysiak; Sławomir Kocira; Anna Oniszczuk. 2019. "Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition." International Agrophysics 33, no. 3: 363-371.
Maciej Combrzyński; Agnieszka Wójtowicz; Marcin Mitrus; Tomasz Oniszczuk; Arkadiusz Matwijczuk; Paulina Pawelczyk; Leszek Mościcki. Effect of starch type and screw speed on mechanical properties of extrusion-cooked starch-based foams. International Agrophysics 2019, 33, 233 -240.
AMA StyleMaciej Combrzyński, Agnieszka Wójtowicz, Marcin Mitrus, Tomasz Oniszczuk, Arkadiusz Matwijczuk, Paulina Pawelczyk, Leszek Mościcki. Effect of starch type and screw speed on mechanical properties of extrusion-cooked starch-based foams. International Agrophysics. 2019; 33 (2):233-240.
Chicago/Turabian StyleMaciej Combrzyński; Agnieszka Wójtowicz; Marcin Mitrus; Tomasz Oniszczuk; Arkadiusz Matwijczuk; Paulina Pawelczyk; Leszek Mościcki. 2019. "Effect of starch type and screw speed on mechanical properties of extrusion-cooked starch-based foams." International Agrophysics 33, no. 2: 233-240.
The paper presents the results of studies related to the impact of functional additives in the form of polylactide (PLA), polyvinyl alcohol (PVA), and keratin hydrolysate (K) on the physical characteristics of biopolymer foils. TPS granulate was obtained using a TS-45 single-screw extruder with L/D = 16. Foil was produced with the use of an L/D = 36 extruder with film-blowing section. The impact of the quantity and type of the functional additives on the processing efficiency and energy consumption of granulate extrusion, as well as the physical characteristics of the foil produced: thickness, basis weight, and colour were determined. By measuring the FTIR spectra it was determined the type and origin of the respective functional groups. It was observed that foils produced from granulates with the addition of 3% PVA were characterised by the lowest thickness and basis weight. Addition of 2 and 3% of PLA increased thickness and basis weight of starch-based foils significantly. Increasing the content of keratin in SG/K samples resulted in a decrease of brightness and intensify the yellow tint of foils, especially when 2 and 3% of keratin was used. In terms of the other samples, it was observed that the colour remained almost unchanged irrespective of the percentage content of the additive used. Infrared analyses conducted on foil containing PVA, PLA, and K revealed a change in spectra intensity in the frequency range associated with–OH groups originating from the forming free, intra- and intermolecular hydrogen bonds. Based on an analysis of the respective bands within the IR range it was also concluded that considerable structural changes took place with respect to the glycosidic bonds of starch itself. The application of the mentioned additives had a significant structural impact on the produced starch-based foils. Furthermore, the conducted UV-Vis analyses revealed a substantial increase in absorbance and a related reduction of the permeability (colour change) of the obtained materials in the range of ultraviolet and visible light.
Tomasz Oniszczuk; Maciej Combrzyński; Arkadiusz Matwijczuk; Anna Oniszczuk; Bożena Gładyszewska; Janusz Podleśny; Grzegorz Czernel; Dariusz Karcz; Agnieszka Niemczynowicz; Agnieszka Wójtowicz. Physical assessment, spectroscopic and chemometric analysis of starch-based foils with selected functional additives. PLoS ONE 2019, 14, e0212070 .
AMA StyleTomasz Oniszczuk, Maciej Combrzyński, Arkadiusz Matwijczuk, Anna Oniszczuk, Bożena Gładyszewska, Janusz Podleśny, Grzegorz Czernel, Dariusz Karcz, Agnieszka Niemczynowicz, Agnieszka Wójtowicz. Physical assessment, spectroscopic and chemometric analysis of starch-based foils with selected functional additives. PLoS ONE. 2019; 14 (2):e0212070.
Chicago/Turabian StyleTomasz Oniszczuk; Maciej Combrzyński; Arkadiusz Matwijczuk; Anna Oniszczuk; Bożena Gładyszewska; Janusz Podleśny; Grzegorz Czernel; Dariusz Karcz; Agnieszka Niemczynowicz; Agnieszka Wójtowicz. 2019. "Physical assessment, spectroscopic and chemometric analysis of starch-based foils with selected functional additives." PLoS ONE 14, no. 2: e0212070.
Maciej Combrzyński. Wpływ dodatku środka spieniającego na właściwości pianek skrobiowych. PRZEMYSŁ CHEMICZNY 2018, 1, 28 -31.
AMA StyleMaciej Combrzyński. Wpływ dodatku środka spieniającego na właściwości pianek skrobiowych. PRZEMYSŁ CHEMICZNY. 2018; 1 (5):28-31.
Chicago/Turabian StyleMaciej Combrzyński. 2018. "Wpływ dodatku środka spieniającego na właściwości pianek skrobiowych." PRZEMYSŁ CHEMICZNY 1, no. 5: 28-31.
The results of measurements of the selected properties of the extruded potato pellets and snacks expanded in the microwave field are presented in the paper. The potato pellets with the addition of the baking soda were prepared with a single screw extruder TS-45. The snacks were obtained by pellets expansion in a conventional microwave oven. The expansion index and the hardness of the pellets and the snacks, as well as, the texture properties of the snacks were evaluated during this study. The results showed that baking soda addition reduced the potato pellet expansion during their extrusion. This was an effect of a smaller thickness of the obtained pellets. The addition of baking soda had positive influence on potato snacks expansion in microwave radiation. The higher content of the soda additive resulted in lower hardness of pellets during cutting tests. The opposite effect was observed during texture measurements of the snacks. The addition of baking soda increased hardness of the expanded snacks. Soda addition lowers crispness and fragilityof the potato snacks expanded in the microwave radiation.
Marcin Mitrus; Martyna Golian; Maciej Combrzyński; Arkadiusz Matysiak. Selected properties of the potato snacks expanded in the microwave radiation. BIO Web of Conferences 2018, 10, 02021 .
AMA StyleMarcin Mitrus, Martyna Golian, Maciej Combrzyński, Arkadiusz Matysiak. Selected properties of the potato snacks expanded in the microwave radiation. BIO Web of Conferences. 2018; 10 ():02021.
Chicago/Turabian StyleMarcin Mitrus; Martyna Golian; Maciej Combrzyński; Arkadiusz Matysiak. 2018. "Selected properties of the potato snacks expanded in the microwave radiation." BIO Web of Conferences 10, no. : 02021.
Foamed materials are widely used, mainly as a protection objects during transport of various products. Traditionally foams are produced from plastics so they are very difficult for waste management. It is the challenge for many scientific centres to develop a technology for the production of bio-based materials which can be rapidly decomposed. The task for the researcher is to obtain a relatively cheap, easy to use and completely biodegradable materials. The aim of this work was the selection of the main raw materials, functional additives and process parameters to obtain the most effective parameters of extrusion-cooking process for foamed starch-based materials. Properties of the products and processing costs were taken into account. During the study, the extrusion-cooking process was performed under various conditions: temperature, humidity, type of the die, screw rotational speed, various raw materials and additives blends. The best results were obtained for mixtures based on potato starch and with addition the foaming agent Plastron foam PDE and poly(vinyl) alcohol PVA.
Maciej Combrzyński; Leszek Mościcki; Marcin Mitrus; Karol Kupryaniuk; Anna Oniszczuk. Application of extrusion-cooking technique for foamed starch-based materials. BIO Web of Conferences 2018, 10, 01004 .
AMA StyleMaciej Combrzyński, Leszek Mościcki, Marcin Mitrus, Karol Kupryaniuk, Anna Oniszczuk. Application of extrusion-cooking technique for foamed starch-based materials. BIO Web of Conferences. 2018; 10 ():01004.
Chicago/Turabian StyleMaciej Combrzyński; Leszek Mościcki; Marcin Mitrus; Karol Kupryaniuk; Anna Oniszczuk. 2018. "Application of extrusion-cooking technique for foamed starch-based materials." BIO Web of Conferences 10, no. : 01004.
The aim of this work was to determine selected physical properties of biodegradable thermoplastic starch (TPS) filling foams manufactured by extrusion-cooking technique from different combinations of potato starch and two additives: poly(vinyl alcohol) PVA and Plastronfoam PDE. Foams were processed with seven starch/additives combinations at two different extruder-cooker’s screw rotational speeds. The densities of starch foams depended significantly on the additive type and content. The linear relationship between the Young modulus and the ultimate compression force and apparent density was found. The foams processed with the addition of PVA had low density, porosity and lower values of the Young modulus than the foams prepared with PDE.
Maciej Combrzyński; Leszek Mościcki; Anita Kwaśniewska; Tomasz Oniszczuk; Agnieszka Wójtowicz; Magdalena Kręcisz; Bartosz Sołowiej; Bożena Gładyszewska; Siemowit Muszyński. Effect of PVA and PDE on selected structural characteristics of extrusion-cooked starch foams. Polímeros 2018, 28, 76 -83.
AMA StyleMaciej Combrzyński, Leszek Mościcki, Anita Kwaśniewska, Tomasz Oniszczuk, Agnieszka Wójtowicz, Magdalena Kręcisz, Bartosz Sołowiej, Bożena Gładyszewska, Siemowit Muszyński. Effect of PVA and PDE on selected structural characteristics of extrusion-cooked starch foams. Polímeros. 2018; 28 (1):76-83.
Chicago/Turabian StyleMaciej Combrzyński; Leszek Mościcki; Anita Kwaśniewska; Tomasz Oniszczuk; Agnieszka Wójtowicz; Magdalena Kręcisz; Bartosz Sołowiej; Bożena Gładyszewska; Siemowit Muszyński. 2018. "Effect of PVA and PDE on selected structural characteristics of extrusion-cooked starch foams." Polímeros 28, no. 1: 76-83.
Investigations were performed to study the freeze-drying process of kale (Brassica oleraceaL. varacephala). The process of freeze-drying was performed at temperatures of 20, 40, and 60°C for whole pieces of leaves and for pulped leaves. The kinetics of the freeze-drying of both kale leaves and kale pulp were best described by the Page model. The increasing freeze-drying temperature from 20 to 60°C induced an approximately two-fold decrease in the drying time. Freeze-drying significantly increased the value of the lightness, delta Chroma, and browning index of kale, and had little influence on the hue angle. The highest increase in the lightness and delta Chroma was observed for whole leaves freeze-dried at 20°C. An increase in the drying temperature brought about a slight decrease in the lightness, delta Chroma and the total colour difference. Pulping decreased the lightness and hue angle, and increased browning index. Freeze-drying engendered a slight decrease in the total phenolics content and antioxidant activity, in comparison to fresh leaves. The temperature of the process and pulping had little influence on the total phenolics content and antioxidant activity of dried kale, but significantly decreased the contents of chlorophyllaand chlorophyllb.
Dariusz Dziki; Renata Polak; Stanisław Rudy; Andrzej Krzykowski; Urszula Gawlik-Dziki; Renata Różyło; Antoni Miś; Maciej Combrzyński. Simulation of the process kinetics and analysis of physicochemical properties in the freeze drying of kale. International Agrophysics 2018, 32, 49 -56.
AMA StyleDariusz Dziki, Renata Polak, Stanisław Rudy, Andrzej Krzykowski, Urszula Gawlik-Dziki, Renata Różyło, Antoni Miś, Maciej Combrzyński. Simulation of the process kinetics and analysis of physicochemical properties in the freeze drying of kale. International Agrophysics. 2018; 32 (1):49-56.
Chicago/Turabian StyleDariusz Dziki; Renata Polak; Stanisław Rudy; Andrzej Krzykowski; Urszula Gawlik-Dziki; Renata Różyło; Antoni Miś; Maciej Combrzyński. 2018. "Simulation of the process kinetics and analysis of physicochemical properties in the freeze drying of kale." International Agrophysics 32, no. 1: 49-56.
Agnieszka Wójtowicz; Tomasz Oniszczuk; Tomasz Klepka; Karol Kupryaniuk; Maciej Combrzyński; Francesco Picchioni. Selected Mechanical Properties of Polypropylene/TPS Composites as a Material for Flowerpots and Horticulture Containers. Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium 2017, 1 .
AMA StyleAgnieszka Wójtowicz, Tomasz Oniszczuk, Tomasz Klepka, Karol Kupryaniuk, Maciej Combrzyński, Francesco Picchioni. Selected Mechanical Properties of Polypropylene/TPS Composites as a Material for Flowerpots and Horticulture Containers. Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium. 2017; ():1.
Chicago/Turabian StyleAgnieszka Wójtowicz; Tomasz Oniszczuk; Tomasz Klepka; Karol Kupryaniuk; Maciej Combrzyński; Francesco Picchioni. 2017. "Selected Mechanical Properties of Polypropylene/TPS Composites as a Material for Flowerpots and Horticulture Containers." Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium , no. : 1.