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Mrs. Klaudia Masztalerz
Wrocław University of Environmental and Life Sciences

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0 antioxidant activity
0 Drying technologies
0 Osmotic dehydration
0 Drying of natural products
0 phenolic composition

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Osmotic dehydration

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Journal article
Published: 28 May 2021 in Molecules
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Background: Filtration of osmotic solution affects selective penetration during osmotic dehydration (OD), and after drying is finished, this can influence the chemical composition of the material, which is also modified by OD. Methods: Osmotic dehydration was carried out in filtrated and non-filtrated concentrated chokeberry juice with the addition of mint infusion. Then, this underwent convective drying, vacuum-microwave drying and combined convective pre-drying, followed by vacuum-microwave finishing drying. Drying kinetics were presented and mathematical models were selected. The specific energy consumption for each drying method was calculated and the energy efficiency was determined. Results and Discussion: The study revealed that filtration of osmotic solution did not have significant effect on drying kinetics; however, it affected selective penetration during OD. The highest specific energy consumption was obtained for the samples treated by convective drying (CD) (around 170 kJ·g−1 fresh weight (fw)) and the lowest for the samples treated by vacuum-microwave drying (VMD) (around 30 kJ·g−1 fw), which is due to the differences in the time of drying and when these methods are applied. Conclusions: Filtration of the osmotic solution can be used to obtain the desired material after drying and the VMD method is the most appropriate considering both phenolic acid content and the energy aspect of drying.

ACS Style

Klaudia Masztalerz; Jacek Łyczko; Krzysztof Lech. Effect of Filtrated Osmotic Solution Based on Concentrated Chokeberry Juice and Mint Extract on the Drying Kinetics, Energy Consumption and Physicochemical Properties of Dried Apples. Molecules 2021, 26, 3274 .

AMA Style

Klaudia Masztalerz, Jacek Łyczko, Krzysztof Lech. Effect of Filtrated Osmotic Solution Based on Concentrated Chokeberry Juice and Mint Extract on the Drying Kinetics, Energy Consumption and Physicochemical Properties of Dried Apples. Molecules. 2021; 26 (11):3274.

Chicago/Turabian Style

Klaudia Masztalerz; Jacek Łyczko; Krzysztof Lech. 2021. "Effect of Filtrated Osmotic Solution Based on Concentrated Chokeberry Juice and Mint Extract on the Drying Kinetics, Energy Consumption and Physicochemical Properties of Dried Apples." Molecules 26, no. 11: 3274.

Original article
Published: 03 May 2021 in Journal of Food Process Engineering
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The main objective of the study is to assess the effect of filtration of osmotic solution on the selective penetration during osmotic dehydration and on the retention of volatile compounds, obtained from mint extracts, in apple cylinders cv. Champion after drying using different methods. For this purpose, osmotic dehydration in filtrated and nonfiltrated concentrated chokeberry juice with the addition of mint extract was performed. Then, the process was followed by convective drying, vacuum‐microwave drying, or combined drying methods. Physical properties were determined such as open, closed, total porosity, shrinkage, and water activity. SPME and GC/MS analyses were performed to assess the changes in carvone contribution in the osmotic solutions as well as apple cylinders. Statistical analysis of variance (ANOVA) was also presented. It was found that even though, filtration did not influence osmotic dehydration kinetics, it led to significantly (p <.05) higher carvone contribution in dried material than in the case of nonfiltrated solutions. Convective drying was significantly (p <.05) better in preserving carvone than other drying methods such as vacuum‐microwave drying and combined drying consisting of convective predrying and vacuum‐microwave finishing drying. Drying methods also affected physical parameters like open and closed porosities. Filtration did not influence drying kinetics but resulted in better retention of carvone in dried apples, especially when convective drying was applied. Practical Applications The study might be of special interest to food processing industry, as it presents new developments (filtration of osmotic solution) in osmotic dehydration that allow to achieve higher contents of volatile compounds (carvone) in dehydrated material after drying compared to conventional osmotic dehydration. The study shows how to work with complex osmotic solutions and obtain high quality dried materials. Obtained results demonstrate that filtration of concentrated juice used as osmotic solution can be applied to affect the selective penetration during osmotic dehydration. Addition of herbal extracts to the osmotic solution can further improve the chemical composition of the dried material and lead to higher contribution of volatile compounds. Osmotic dehydration followed by convective drying results in higher retention of carvone in comparison to other drying methods. The methods presented in the manuscript might be used to create other new compositions with high volatile concentration in the biological material after drying.

ACS Style

Klaudia Masztalerz; Jacek Łyczko; Krzysztof Lech; Antoni Szumny; Adam Figiel. The effect of filtrated osmotic solutions based on chokeberry juice enriched with mint extract on volatile compounds in dried apples. Journal of Food Process Engineering 2021, 44, e13728 .

AMA Style

Klaudia Masztalerz, Jacek Łyczko, Krzysztof Lech, Antoni Szumny, Adam Figiel. The effect of filtrated osmotic solutions based on chokeberry juice enriched with mint extract on volatile compounds in dried apples. Journal of Food Process Engineering. 2021; 44 (7):e13728.

Chicago/Turabian Style

Klaudia Masztalerz; Jacek Łyczko; Krzysztof Lech; Antoni Szumny; Adam Figiel. 2021. "The effect of filtrated osmotic solutions based on chokeberry juice enriched with mint extract on volatile compounds in dried apples." Journal of Food Process Engineering 44, no. 7: e13728.

Original article
Published: 17 February 2021 in Journal of Food Processing and Preservation
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1) Aim of the study: The main aim of the study was to examine the quality and properties of sweet corn kernels treated by osmotic dehydration (OD) and different drying methods. 2) Methods: Drying kinetics, texture profile analysis (TPA), color and a descriptive sensory analysis were performed in the study. 3) Results: The study found that the use of vacuum‐microwave drying (VMD) as a part of the drying process had a significant impact on the formation of crispy characteristic of the sample. Also, application of osmotic dehydration performed in concentrated apple juice followed by drying resulted in a fruitier, not that crispy but juicier material when compared to non‐OD samples. 4) Conclusions: At the end, VMD was selected as optimal for production of crunchy sweet corn kernels while OD/VMD was recommended for obtaining juicier, less crunchy material with improved taste as a result of OD.

ACS Style

Salvador Castillo‐Gironés; Klaudia Masztalerz; Krzysztof Lech; Hanán Issa‐Issa; Adam Figiel; Angel A. Carbonell‐Barrachina. Impact of osmotic dehydration and different drying methods on the texture and sensory characteristic of sweet corn kernels. Journal of Food Processing and Preservation 2021, 45, e15383 .

AMA Style

Salvador Castillo‐Gironés, Klaudia Masztalerz, Krzysztof Lech, Hanán Issa‐Issa, Adam Figiel, Angel A. Carbonell‐Barrachina. Impact of osmotic dehydration and different drying methods on the texture and sensory characteristic of sweet corn kernels. Journal of Food Processing and Preservation. 2021; 45 (4):e15383.

Chicago/Turabian Style

Salvador Castillo‐Gironés; Klaudia Masztalerz; Krzysztof Lech; Hanán Issa‐Issa; Adam Figiel; Angel A. Carbonell‐Barrachina. 2021. "Impact of osmotic dehydration and different drying methods on the texture and sensory characteristic of sweet corn kernels." Journal of Food Processing and Preservation 45, no. 4: e15383.

Journal article
Published: 12 February 2021 in Foods
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Coriandrum sativum L. is a medicinal and aromatic plant spread around the world, with beneficial properties that are well recognized. Both coriander seeds and leaves are used for pharmaceutical and flavoring purposes. Even though coriander seeds tend to be more popular, the leaves are receiving a consistently growing interest, especially because of popularization of Mexican, Northern African, and Indian cuisines. This increased attention brings about the necessity for providing the product with guaranteed quality, which will retain its valuable characteristics, even after post-harvest treatment. For this reason, it is highly necessary to determine reliable protocols for cilantro preservation, which usually include drying procedures; in order to identify the optimal drying treatments, a spectrum of drying techniques—convective, vacuum-microwave, and a combination of convective and vacuum-microwave—were evaluated. Cilantro-based dried products were examined from the perspectives of volatile organic constituent composition and sensory quality. After headspace solid-phase microextraction-GC/MS analysis and sensory tests, the results demonstrate that convective drying at 70 °C for 120 min followed by vacuum-microwave drying at 360 W and convective drying at 70 °C were the optimal drying methods for preserving cilantro aroma quality, while convective drying at 70 °C for 120 min followed by convective finishing drying at 50 °C decreased cilantro aroma quality.

ACS Style

Jacek Łyczko; Klaudia Masztalerz; Leontina Lipan; Hubert Iwiński; Krzysztof Lech; Ángel Carbonell-Barrachina; Antoni Szumny. Coriandrum sativum L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile. Foods 2021, 10, 403 .

AMA Style

Jacek Łyczko, Klaudia Masztalerz, Leontina Lipan, Hubert Iwiński, Krzysztof Lech, Ángel Carbonell-Barrachina, Antoni Szumny. Coriandrum sativum L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile. Foods. 2021; 10 (2):403.

Chicago/Turabian Style

Jacek Łyczko; Klaudia Masztalerz; Leontina Lipan; Hubert Iwiński; Krzysztof Lech; Ángel Carbonell-Barrachina; Antoni Szumny. 2021. "Coriandrum sativum L.—Effect of Multiple Drying Techniques on Volatile and Sensory Profile." Foods 10, no. 2: 403.

Journal article
Published: 19 November 2020 in Molecules
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Osmotic dehydration (OD) performed in concentrated fruit juices used as osmotic solution (OS) comes with some limitations resulting from the material cell structure and is not entirely recognized at the moment. Filtration of the juice could provide some insight into the phenomena occurring throughout the OD. Therefore, the main aim of the study was to recognize the mechanism of selective penetration during OD and evaluate the effect of filtration on physical and chemical properties of osmo-dehydrated material. For this purpose, OD of pumpkin in non-filtrated and filtrated (filters 0.2, 0.45, 0.8, 1.2, 3, 5 and 8 μm) concentrated chokeberry juice was carried out in the study. Moreover, scanning electron microscope (SEM) images were provided. Total phenolic content (TPC) and antioxidant capacity measured by Ferric Reducing Antioxidant Potential (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC ABTS) of OS and the material were determined. It was found that even though filtration of osmotic solution had a moderate influence on the mass transfer, it greatly affected the chemical composition of dehydrated material. The best option, considering both chemical and physical properties of the dehydrated material, is the use of non-filtrated solution. However, when shorter time of OD is considered, much better results are obtained for filtrated solutions.

ACS Style

Klaudia Masztalerz; Adam Figiel; Anna Michalska-Ciechanowska; Aneta Wojdyło; Paulina Nowicka; Krzysztof Lech. The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material. Molecules 2020, 25, 5412 .

AMA Style

Klaudia Masztalerz, Adam Figiel, Anna Michalska-Ciechanowska, Aneta Wojdyło, Paulina Nowicka, Krzysztof Lech. The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material. Molecules. 2020; 25 (22):5412.

Chicago/Turabian Style

Klaudia Masztalerz; Adam Figiel; Anna Michalska-Ciechanowska; Aneta Wojdyło; Paulina Nowicka; Krzysztof Lech. 2020. "The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material." Molecules 25, no. 22: 5412.

Review
Published: 09 September 2020 in Foods
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Drying is known as the best method to preserve fruits, vegetables, and herbs, decreasing not only the raw material volume but also its weight. This results in cheaper transportation and increments the product shelf life, limiting the food waste. Drying involves the application of energy in order to vaporize and mobilize the moisture content within the porous products. During this process, the heat and mass transfer occurs simultaneously. The quality of dehydrated fruits, vegetables, and aromatic herbs is a key problem closely related to the development and optimization of novel drying techniques. This review reports the weaknesses of common drying methods applied for fruits, vegetables, and aromatic herbs and the possible options to improve the quality of dried products using different drying techniques or their combination. The quality parameters under study include color, bulk density, porosity, shrinkage, phytochemicals, antioxidant capacity, sugars, proteins, volatile compounds, and sensory attributes. In general, drying leads to reduction in all studied parameters. However, the behavior of each plant material is different. On the whole, the optimal drying technique is different for each of the materials studied and specific conditions must be recommended after a proper evaluation of the drying protocols. However, a novel or combined technique must assure a high quality of dried products. Furthermore, the term quality must englobe the energy efficiency and the environmental impact leading to production of sustainable dried products.

ACS Style

Ángel Calín-Sánchez; Leontina Lipan; Marina Cano-Lamadrid; Abdolreza Kharaghani; Klaudia Masztalerz; Ángel A. Carbonell-Barrachina; Adam Figiel. Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs. Foods 2020, 9, 1261 .

AMA Style

Ángel Calín-Sánchez, Leontina Lipan, Marina Cano-Lamadrid, Abdolreza Kharaghani, Klaudia Masztalerz, Ángel A. Carbonell-Barrachina, Adam Figiel. Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs. Foods. 2020; 9 (9):1261.

Chicago/Turabian Style

Ángel Calín-Sánchez; Leontina Lipan; Marina Cano-Lamadrid; Abdolreza Kharaghani; Klaudia Masztalerz; Ángel A. Carbonell-Barrachina; Adam Figiel. 2020. "Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs." Foods 9, no. 9: 1261.

Journal article
Published: 13 August 2020 in Foods
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Flowers of hemp (Cannabis sativa L.) are widely used in cosmetics, food, and in the pharmaceutical industry. The drying process plays a key role in retention of aroma and also in the quality of products. Seven variants of hemp flower drying, including convection drying (CD), vacuum–microwave drying (VMD), and combined drying consisting of convective pre-drying followed by vacuum–microwave finishing drying (CPD-VMFD) were checked in this study. For each process, we applied the two-term model. Dried material was submitted to color and chromatographical assessments. Analyses of obtained essential oil showed the presence of 93 volatile compounds, predominantly β-myrcene, limonene, and β-(E)-caryophyllene, as well as α-humulene. Application of 240 W during VMD and 50 °C during CD gave the highest retention of aroma compounds, amounting to 85 and 76%, respectively, but with huge color changes. Additionally, sensory analysis proved that drying with a microwave power of 240 W provides a product most similar to fresh material.

ACS Style

Andrzej Kwaśnica; Natalia Pachura; Klaudia Masztalerz; Adam Figiel; Aleksandra Zimmer; Robert Kupczyński; Katarzyna Wujcikowska; Angel A. Carbonell-Barrachina; Antoni Szumny; Henryk Różański. Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.). Foods 2020, 9, 1118 .

AMA Style

Andrzej Kwaśnica, Natalia Pachura, Klaudia Masztalerz, Adam Figiel, Aleksandra Zimmer, Robert Kupczyński, Katarzyna Wujcikowska, Angel A. Carbonell-Barrachina, Antoni Szumny, Henryk Różański. Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.). Foods. 2020; 9 (8):1118.

Chicago/Turabian Style

Andrzej Kwaśnica; Natalia Pachura; Klaudia Masztalerz; Adam Figiel; Aleksandra Zimmer; Robert Kupczyński; Katarzyna Wujcikowska; Angel A. Carbonell-Barrachina; Antoni Szumny; Henryk Różański. 2020. "Volatile Composition and Sensory Properties as Quality Attributes of Fresh and Dried Hemp Flowers (Cannabis sativa L.)." Foods 9, no. 8: 1118.

Journal article
Published: 20 July 2020 in Industrial Crops and Products
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Herbs market is constantly growing worldwide, and is trying to find new species and varieties coming from specific geographical regions. While the increasing production demands novel solutions for product preservation, consumers demand guaranteed quality for these products. In case of herbs, the most common preservation method is thermo-based process – drying, which strongly affects products quality. Regarding the technological possibilities and efficiency, convective drying (CD), microwave drying, vacuum-microwave drying (VMD) and combined convective pre-drying followed by vacuum-microwave finish-drying (CPD-VMFD) methods are the most popular ones. In this study, the influence of the drying methods (CD, VMD and CPD-VMD) on Thai basil (O. basilicum var. thyrsiflora) quality was evaluated for the very first time. The chemical composition of their essential oils (EOs), dried samples (aroma profiles, APs) and sensory quality of the dried products were also studied. As a result of multiple chemical and sensory analyses and after cross-checking all these results, guidelines for chemical markers of Thai basil aroma quality were established. Odour-active compounds (OACs) contribution in Thai basil EOs did not show a clear pattern to link it with quality assessments; however, OACs contribution in APs did. The drying treatments leading to the dried products with the highest quality were: (i) 2 h CPD at 50 °C followed by VMFD with 360 W (2 h CPD50) and (ii) 1 h CPD at 70 °C followed by VMFD with 360 W (1 h CPD70).

ACS Style

Jacek Łyczko; Klaudia Masztalerz; Leontina Lipan; Krzysztof Lech; Ángel A. Carbonell-Barrachina; Antoni Szumny. Chemical determinants of dried Thai basil (O. basilicum var. thyrsiflora) aroma quality. Industrial Crops and Products 2020, 155, 112769 .

AMA Style

Jacek Łyczko, Klaudia Masztalerz, Leontina Lipan, Krzysztof Lech, Ángel A. Carbonell-Barrachina, Antoni Szumny. Chemical determinants of dried Thai basil (O. basilicum var. thyrsiflora) aroma quality. Industrial Crops and Products. 2020; 155 ():112769.

Chicago/Turabian Style

Jacek Łyczko; Klaudia Masztalerz; Leontina Lipan; Krzysztof Lech; Ángel A. Carbonell-Barrachina; Antoni Szumny. 2020. "Chemical determinants of dried Thai basil (O. basilicum var. thyrsiflora) aroma quality." Industrial Crops and Products 155, no. : 112769.

Articles
Published: 19 March 2020 in Drying Technology
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The aim of the study was to evaluate the effect of different assisting conditions (i.e., ultrasounds, vacuum, microwaves) during osmotic dehydration (OD) on the mass transfer kinetics and quality of dehydrated apple slices. The results of the study showed that the applied process conditions had a significant influence on the mass transfer with highest water loss obtained for ultrasound-assisted OD and highest solid gain for standard OD. Also, considerably higher total phenolic compounds content and antioxidant capacity measured by ABTS and FRAP methods were observed for all applied variants after osmotic dehydration process. It was concluded that joint use of ultrasounds and vacuum (OD-U-V) had the highest impact on quality improvement of dehydrated apple slices.

ACS Style

Klaudia Masztalerz; Krzysztof Lech; Aneta Wojdyło; Paulina Nowicka; Anna Michalska-Ciechanowska; Adam Figiel. The impact of the osmotic dehydration process and its parameters on the mass transfer and quality of dried apples. Drying Technology 2020, 1 -13.

AMA Style

Klaudia Masztalerz, Krzysztof Lech, Aneta Wojdyło, Paulina Nowicka, Anna Michalska-Ciechanowska, Adam Figiel. The impact of the osmotic dehydration process and its parameters on the mass transfer and quality of dried apples. Drying Technology. 2020; ():1-13.

Chicago/Turabian Style

Klaudia Masztalerz; Krzysztof Lech; Aneta Wojdyło; Paulina Nowicka; Anna Michalska-Ciechanowska; Adam Figiel. 2020. "The impact of the osmotic dehydration process and its parameters on the mass transfer and quality of dried apples." Drying Technology , no. : 1-13.

Correction
Published: 11 December 2019 in Molecules
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The author wishes to make the following corrections to this paper

ACS Style

Jacek Łyczko; Klaudiusz Jałoszyński; Mariusz Surma; Klaudia Masztalerz; Antoni Szumny. Correction: Łyczko, J. et al. HS-SPME Analysis of True Lavender (Lavandula angustifolia Mill.) Leaves Treated by Various Drying Methods. Molecules 2019, 24, 764. Molecules 2019, 24, 4538 .

AMA Style

Jacek Łyczko, Klaudiusz Jałoszyński, Mariusz Surma, Klaudia Masztalerz, Antoni Szumny. Correction: Łyczko, J. et al. HS-SPME Analysis of True Lavender (Lavandula angustifolia Mill.) Leaves Treated by Various Drying Methods. Molecules 2019, 24, 764. Molecules. 2019; 24 (24):4538.

Chicago/Turabian Style

Jacek Łyczko; Klaudiusz Jałoszyński; Mariusz Surma; Klaudia Masztalerz; Antoni Szumny. 2019. "Correction: Łyczko, J. et al. HS-SPME Analysis of True Lavender (Lavandula angustifolia Mill.) Leaves Treated by Various Drying Methods. Molecules 2019, 24, 764." Molecules 24, no. 24: 4538.

Journal article
Published: 20 February 2019 in Molecules
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True lavender (Lavandula angustifolia Mill.) is a widely used flavoring and medicinal plant, which strong aroma is mainly composed of linalool and linalyl acetate. The most valuable parts of the plant are the flowers, however leaves are also abundant in volatile constituents. One of the main factors responsible for its quality is the preservation procedure, which usually comes down to a drying process. For this reason an attempt to verify the influence of various drying methods (convective drying, vacuum-microwave drying and combined convection pre-drying with vacuum-microwave finishing drying) on the quality of true lavender leaves was carried out by determination of the volatile constituents profile by solid-phase microextraction (SPME) coupled with GC-MS technique. Total essential oil (EO) content was also verified. The study has revealed that the optimal drying method is strongly dependent on the purpose of the product. For flavoring properties convective drying at 60 °C is the most optimal method, while the best for preserving the highest amount of EO is vacuum-microwave drying at 480 W. Furthermore, SPME analysis had shown that drying may increase the value of true lavender leaves by significantly affecting the linalool to linalyl acetate to camphor ratio in the volatile profile.

ACS Style

Jacek Łyczko; Klaudiusz Jałoszyński; Mariusz Surma; Klaudia Masztalerz; Antoni Szumny. HS-SPME Analysis of True Lavender (Lavandula angustifolia Mill.) Leaves Treated by Various Drying Methods. Molecules 2019, 24, 764 .

AMA Style

Jacek Łyczko, Klaudiusz Jałoszyński, Mariusz Surma, Klaudia Masztalerz, Antoni Szumny. HS-SPME Analysis of True Lavender (Lavandula angustifolia Mill.) Leaves Treated by Various Drying Methods. Molecules. 2019; 24 (4):764.

Chicago/Turabian Style

Jacek Łyczko; Klaudiusz Jałoszyński; Mariusz Surma; Klaudia Masztalerz; Antoni Szumny. 2019. "HS-SPME Analysis of True Lavender (Lavandula angustifolia Mill.) Leaves Treated by Various Drying Methods." Molecules 24, no. 4: 764.