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Wheat bread, produced by the single-phase method, is a common food consumed all over the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are sought to increase the nutritional value and improve the taste of daily consumed products. Additionally, customers seek a wide variety of foods, especially when it comes to basic foods. Nuts, such as coconuts or chestnuts, might provide an attractive flavour with benefits to the nutritional quality. In this study, the effect of substituting wheat flour with coconut or chestnut flour (flour contribution level: 5, 10, 15, 30, 50% w/w), was evaluated in terms of the breads specific volume, texture, colour, nutritional composition, and dietary fibre fraction contents. Moreover, a sensory evaluation was conducted to assess potential consumer acceptance. Based on the consumer’s perception, the overall acceptance of bread with 15% w/w of coconut and chestnut flour was in privilege compared to the control sample. As a result, taking all of the tested parameters into account, the breads with 5, 10, and 15% supplementation of chestnut or coconut flour were still of good quality compared to the wheat bread and their fibre content was significantly higher.
Marianna Raczyk; Bartosz Kruszewski; Dorota Michałowska. Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread. Molecules 2021, 26, 4641 .
AMA StyleMarianna Raczyk, Bartosz Kruszewski, Dorota Michałowska. Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread. Molecules. 2021; 26 (15):4641.
Chicago/Turabian StyleMarianna Raczyk; Bartosz Kruszewski; Dorota Michałowska. 2021. "Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread." Molecules 26, no. 15: 4641.
High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.
Bartosz Kruszewski; Katarzyna Zawada; Piotr Karpiński. Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice. Molecules 2021, 26, 1802 .
AMA StyleBartosz Kruszewski, Katarzyna Zawada, Piotr Karpiński. Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice. Molecules. 2021; 26 (6):1802.
Chicago/Turabian StyleBartosz Kruszewski; Katarzyna Zawada; Piotr Karpiński. 2021. "Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice." Molecules 26, no. 6: 1802.
Main aim of this research was to trace the development of volatile profile of Kumpiak podlaski dry‐cured ham during traditional curing and ripening for 30 weeks. Volatiles were extracted from each 6‐week period of ripening, and overall fifty‐three aroma compounds were identified. Changes in chemical groups share between cured and fully ripened ham were observed: aldehydes (35.49 → 31.37%), ketones (25.18 → 14.62%), alcohols (17.97 → 15.74%), esters (3.37 → 12.04%), hydrocarbons (7.69 → 6.81%), fatty acids (0.02 → 0.53%), terpenes (2.26 → 9.70%) and heterocyclic aromatic compounds (0.99 → 0.78%). The 18th week of ripening is crucial for the aroma of Kumpiak podlaski ham due to start of continuous decrease in ketones and increase in esters’ and terpenes’ share. Formation of esters and terpenes originated from the presence of local herbs and the development of microflora. Principal component analysis (PCA) showed clear separation of samples from each 6‐week period of ripening. Obtained results relying on thirty‐seven compounds enabled to make a preliminary determination of ripening markers.
Piotr Karpiński; Bartosz Kruszewski; Milena Alicja Stachelska; Emilia Szabłowska. Development of volatile profile of Kumpiak podlaski dry‐cured ham during traditional ripening. International Journal of Food Science & Technology 2020, 55, 3630 -3638.
AMA StylePiotr Karpiński, Bartosz Kruszewski, Milena Alicja Stachelska, Emilia Szabłowska. Development of volatile profile of Kumpiak podlaski dry‐cured ham during traditional ripening. International Journal of Food Science & Technology. 2020; 55 (12):3630-3638.
Chicago/Turabian StylePiotr Karpiński; Bartosz Kruszewski; Milena Alicja Stachelska; Emilia Szabłowska. 2020. "Development of volatile profile of Kumpiak podlaski dry‐cured ham during traditional ripening." International Journal of Food Science & Technology 55, no. 12: 3630-3638.
This study was aimed to evaluate the level of furan and acrylamide contamination in cocoa and non-cocoa raw materials, masses from processing stages, and in chocolates originating from three factories. The acrylamide was determined by GC-MS method, using QuEChERS procedure with dispersive SPE clean-up and isotopic standard (2,3,3-d3-acrylamide). The furan was analyzed by HS-SPME/GC-MS technique with d4-furan marker. Both analytical methods were validated in terms of accuracy, precision, linearity as well as the detection limit (LOD) and quantification limit (LOQ). Among all raw materials the most abundant in acrylamide were cocoa masses and powders (83.0 - 127.5 ng g-1). Roasting of cocoa beans increased the content of acrylamide 2-3-fold. Obtained results indicate that acrylamide might be formed during wet conching. Only in cocoa powders and lecithin it was possible to quantify furan (3.7 - 10.2 and 16.3 ng g-1, respectively). Roasting of cocoa beans increased the content of furan from
Bartosz Kruszewski; Mieczysław Wiesław Obiedziński. Impact of Raw Materials and Production Processes on Furan and Acrylamide Contents in Dark Chocolate. Journal of Agricultural and Food Chemistry 2020, 68, 2562 -2569.
AMA StyleBartosz Kruszewski, Mieczysław Wiesław Obiedziński. Impact of Raw Materials and Production Processes on Furan and Acrylamide Contents in Dark Chocolate. Journal of Agricultural and Food Chemistry. 2020; 68 (8):2562-2569.
Chicago/Turabian StyleBartosz Kruszewski; Mieczysław Wiesław Obiedziński. 2020. "Impact of Raw Materials and Production Processes on Furan and Acrylamide Contents in Dark Chocolate." Journal of Agricultural and Food Chemistry 68, no. 8: 2562-2569.
The study included determination and multivariate analysis of seven essential elements in dark chocolate, raw cocoa, and masses with difference in their levels resulting from the various steps of the chocolate manufacturing process obtained from three different producers. Depending on the origin of the chocolate, elemental content falls within the ranges 18.3–472 (Na), 36.5–339 (Fe), 18.5–31.9 (Zn) mg/kg and 5.66–9.37 (K), 1.54–2.23 (Mg), 0.604–0.761 (Ca), 1.85–3.08 (P) g/kg. The principal component analysis (PCA) and cluster analysis (CA) allowed observation of the differences between mineral profiles of the material samples collected from production lines of two manufacturers. However, it did not give satisfactory differential results in the case of samples from the third producer. Data showed that dark chocolate can be an important dietary source of Fe, and a good supplement of Mg, P, and Zn, but irrelevant in dietary intake of Na, K, and Ca.
Bartosz Kruszewski; Mieczysław Wiesław Obiedziński. Multivariate analysis of essential elements in raw cocoa and processed chocolate mass materials from three different manufacturers. LWT 2018, 98, 113 -123.
AMA StyleBartosz Kruszewski, Mieczysław Wiesław Obiedziński. Multivariate analysis of essential elements in raw cocoa and processed chocolate mass materials from three different manufacturers. LWT. 2018; 98 ():113-123.
Chicago/Turabian StyleBartosz Kruszewski; Mieczysław Wiesław Obiedziński. 2018. "Multivariate analysis of essential elements in raw cocoa and processed chocolate mass materials from three different manufacturers." LWT 98, no. : 113-123.
Bartosz Kruszewski; Mieczysław Wiesław Obiedziński; Jolanta Kowalska. Nickel, cadmium and lead levels in raw cocoa and processed chocolate mass materials from three different manufacturers. Journal of Food Composition and Analysis 2018, 66, 127 -135.
AMA StyleBartosz Kruszewski, Mieczysław Wiesław Obiedziński, Jolanta Kowalska. Nickel, cadmium and lead levels in raw cocoa and processed chocolate mass materials from three different manufacturers. Journal of Food Composition and Analysis. 2018; 66 ():127-135.
Chicago/Turabian StyleBartosz Kruszewski; Mieczysław Wiesław Obiedziński; Jolanta Kowalska. 2018. "Nickel, cadmium and lead levels in raw cocoa and processed chocolate mass materials from three different manufacturers." Journal of Food Composition and Analysis 66, no. : 127-135.
Supercritical carbon dioxide (SCCD) was applied for the native tissue and commercial enzyme inactivation in cloudy apple juice. The polyphenol oxidases (PPO) and peroxidases (POD) inactivation kinetics significantly depended on process parameters as well as the origin of enzymes. An increase in the temperature and pressure resulted in increasing of the k-value and decrease of D-value for both types of enzymes. POD turned out to be more thermal and pressure resistant compared to PPO. The lowest decimal reduction time (D-value), zT and zP-values were noted at 65 °C and 60 MPa for native PPO: 33.8 min, 90.3 °C and 112.6 MPa, respectively. The activation energy (Ea) generally decreased with increasing the pressure, whereas activation volume (Va) increased with increasing the temperature. Overall, SCCD treatment is a promising technique to obtain high quality apple juices with low enzyme activity. Apple juice is one of the most frequently consumed juices in the world. It is commonly served as a clear juice, but there is a growing market for cloudy apple juices. Unfortunately, during cloudy juice processing and storage browning is initiated by enzymatic oxidation of polyphenols. Supercritical carbon dioxide (SCCD) is an interesting method among the innovative non-thermal technologies for the inactivation of native and commercial oxidoreductases in cloudy apple juice. In this study, the data proved that SCCD processing is a promising non-thermal technique for stabilization of fresh cloudy juices.
Krystian Marszałek; Bartosz Kruszewski; Łukasz Woźniak; Sylwia Skąpska. The application of supercritical carbon dioxide for the stabilization of native and commercial polyphenol oxidases and peroxidases in cloudy apple juice (cv. Golden Delicious). Innovative Food Science & Emerging Technologies 2017, 39, 42 -48.
AMA StyleKrystian Marszałek, Bartosz Kruszewski, Łukasz Woźniak, Sylwia Skąpska. The application of supercritical carbon dioxide for the stabilization of native and commercial polyphenol oxidases and peroxidases in cloudy apple juice (cv. Golden Delicious). Innovative Food Science & Emerging Technologies. 2017; 39 ():42-48.
Chicago/Turabian StyleKrystian Marszałek; Bartosz Kruszewski; Łukasz Woźniak; Sylwia Skąpska. 2017. "The application of supercritical carbon dioxide for the stabilization of native and commercial polyphenol oxidases and peroxidases in cloudy apple juice (cv. Golden Delicious)." Innovative Food Science & Emerging Technologies 39, no. : 42-48.
Anthocyanins are a group of phenolic compounds responsible for red, blue and violet colouration of many fruits, vegetables and flowers. The high content of these pigments is important as it influences directly their health promoting properties as well as the sensory quality of the product; however they are prone to degradation by, inter alia, elevated temperature and tissue enzymes. The traditional thermal methods of food preservation cause significant losses of these pigments. Thus, novel non-thermal techniques such as high pressure processing, high pressure carbon dioxide and high pressure homogenization are under consideration. In this review, the authors attempted to summarize the current knowledge of the impact of high pressure techniques on the stability of anthocyanins during processing and storage of fruit and vegetable products. Furthermore, the effect of the activity of enzymes involved in the degradation of these compounds has been described. The conclusions including comparisons of pressure-based methods with high temperature preservation techniques were presented.
Krystian Marszałek; Łukasz Woźniak; Bartosz Kruszewski; Sylwia Skąpska. The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables. International Journal of Molecular Sciences 2017, 18, 277 .
AMA StyleKrystian Marszałek, Łukasz Woźniak, Bartosz Kruszewski, Sylwia Skąpska. The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables. International Journal of Molecular Sciences. 2017; 18 (2):277.
Chicago/Turabian StyleKrystian Marszałek; Łukasz Woźniak; Bartosz Kruszewski; Sylwia Skąpska. 2017. "The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables." International Journal of Molecular Sciences 18, no. 2: 277.
Cold‐pressed linseed and camelina oils have been available on the global market for many years. They are known for their high contents of polyunsaturated fatty acids (PUFAs), mainly α‐linolenic (ALA). This study aimed to evaluate the quality and oxidative stability of linseed and camelina cold‐pressed oils purchased in retail outlets in Poland. The fatty acid composition, peroxide value, acid value, anisidine value, chlorophyll pigments, carotenoid pigments, and oxidative stability of these oils were analyzed. It was found that all analyzed oils meet the standards of requirements of the Codex Alimentarius (2009) for cold‐pressed oils. The content of chlorophyll and carotenoid pigments of linseed and camelina oils was significantly different. The percentage composition of PUFAs was high in both types of oils, but it was significantly higher in linseed than in camelina oils. The results of Rancimat and PDSC tests show low oxidative stability of all tested oils, although camelina oils were more stable than linseed oils. Based on the study, it can be concluded that linseed and camelina oils should be included in the human diet to provide an optimal ratio of omega‐6 to omega‐3 fatty acids. The differences between tested oils of the same seed species were significant. This study shows that quick methods of testing an oils oxidative stability (Rancimat and PDSC) may be successfully applied in oil studies. The study evaluates the quality of cold‐pressed linseed and camelina oils purchased in retail outlets in Poland. The research shows a correlation (r = −0.673) between content of polyunsaturated fatty acids and oxidative stability of tested oils. Oxidative stability was determined by Rancimat test and fatty acid composition by GC‐FID.
Marianna Raczyk; Edyta Popis; Bartosz Kruszewski; Katarzyna Ratusz; Magdalena Rudzińska. Physicochemical quality and oxidative stability of linseed (Linum usitatissimum) and camelina (Camelina sativa) cold-pressed oils from retail outlets. European Journal of Lipid Science and Technology 2015, 118, 834 -839.
AMA StyleMarianna Raczyk, Edyta Popis, Bartosz Kruszewski, Katarzyna Ratusz, Magdalena Rudzińska. Physicochemical quality and oxidative stability of linseed (Linum usitatissimum) and camelina (Camelina sativa) cold-pressed oils from retail outlets. European Journal of Lipid Science and Technology. 2015; 118 (5):834-839.
Chicago/Turabian StyleMarianna Raczyk; Edyta Popis; Bartosz Kruszewski; Katarzyna Ratusz; Magdalena Rudzińska. 2015. "Physicochemical quality and oxidative stability of linseed (Linum usitatissimum) and camelina (Camelina sativa) cold-pressed oils from retail outlets." European Journal of Lipid Science and Technology 118, no. 5: 834-839.
Piotr Karpiński; Marta Łątkowska; Bartosz Kruszewski; Paula Kuźma; Mieczysław W. Obiedziński. PROFILE OF VOLATILE COMPOUNDS IN EUROPEAN DRY-CURED HAMS AS INDICATOR OF THEIR QUALITY AND AUTHENTICITY. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2015, 21, 1 .
AMA StylePiotr Karpiński, Marta Łątkowska, Bartosz Kruszewski, Paula Kuźma, Mieczysław W. Obiedziński. PROFILE OF VOLATILE COMPOUNDS IN EUROPEAN DRY-CURED HAMS AS INDICATOR OF THEIR QUALITY AND AUTHENTICITY. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2015; 21 (2(99)):1.
Chicago/Turabian StylePiotr Karpiński; Marta Łątkowska; Bartosz Kruszewski; Paula Kuźma; Mieczysław W. Obiedziński. 2015. "PROFILE OF VOLATILE COMPOUNDS IN EUROPEAN DRY-CURED HAMS AS INDICATOR OF THEIR QUALITY AND AUTHENTICITY." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 21, no. 2(99): 1.
Aleksandra Jedlińska; Bartosz Kruszewski; Michał Antczak; Edyta Lipińska; Dorota Witrowa-Rajchert. NOVEL METHOD TO PRODUCE HONEY POWDERS AND THEIR PHYSICAL PROPERTIES. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2014, 20, 1 .
AMA StyleAleksandra Jedlińska, Bartosz Kruszewski, Michał Antczak, Edyta Lipińska, Dorota Witrowa-Rajchert. NOVEL METHOD TO PRODUCE HONEY POWDERS AND THEIR PHYSICAL PROPERTIES. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2014; 20 (94):1.
Chicago/Turabian StyleAleksandra Jedlińska; Bartosz Kruszewski; Michał Antczak; Edyta Lipińska; Dorota Witrowa-Rajchert. 2014. "NOVEL METHOD TO PRODUCE HONEY POWDERS AND THEIR PHYSICAL PROPERTIES." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 20, no. 94: 1.
Bartosz Kruszewski; Aleksandra Jedlińska; Michał Antczak; Edyta Lipińska; Dorota Witrowa-Rajchert. NOVEL METHOD OF PRODUCING HONEY POWDERS AND ASSESSMENT OF THEIR BIOLOGICAL ACTIVITY. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2014, 1 .
AMA StyleBartosz Kruszewski, Aleksandra Jedlińska, Michał Antczak, Edyta Lipińska, Dorota Witrowa-Rajchert. NOVEL METHOD OF PRODUCING HONEY POWDERS AND ASSESSMENT OF THEIR BIOLOGICAL ACTIVITY. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2014; ():1.
Chicago/Turabian StyleBartosz Kruszewski; Aleksandra Jedlińska; Michał Antczak; Edyta Lipińska; Dorota Witrowa-Rajchert. 2014. "NOVEL METHOD OF PRODUCING HONEY POWDERS AND ASSESSMENT OF THEIR BIOLOGICAL ACTIVITY." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality , no. : 1.