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Greek oregano and common oregano were compared in respect of the antioxidant and antibacterial activity of the corresponding essential oils and hydroethanolic extracts in relation with their chemical profile. The chemical composition of essential oils was determined by GC-MS and GC-FID, while extracts (phenolic acids and flavonoids fractions) were analyzed by HPLC-DAD. Based on given volatiles, the investigated subspecies represented two chemotypes: a carvacrol/γ-terpinene/p-cymene type in the case of Greek oregano and a sabinyl/cymyl type rich in terpinen-4-ol in common oregano. Within non-volatile phenolic compounds, rosmarinic acid appeared to dominate in both subspecies. Lithospermic acid B, chlorogenic acid and isovitexin were present only in Greek oregano extracts. However, the total content of flavonoids was higher in common oregano extracts. The essential oil and extract of Greek oregano revealed visibly stronger antibacterial activity (expressed as MIC and MBC) than common oregano, whereas the antioxidant potential (determined by DPPH, ABTS and FRAP) of these extracts was almost equal for both subspecies. In the case of Origanum plants, the potential application of essential oils and extracts as antiseptic and antioxidant agents in the food industry should be preceded by subspecies identification followed by recognition of their chemotype concerning both terpene and phenolics composition.
Olga Kosakowska; Zenon Węglarz; Ewelina Pióro-Jabrucka; Jarosław Przybył; Karolina Kraśniewska; Małgorzata Gniewosz; Katarzyna Bączek. Antioxidant and Antibacterial Activity of Essential Oils and Hydroethanolic Extracts of Greek Oregano (O. vulgare L. subsp. hirtum (Link) Ietswaart) and Common Oregano (O. vulgare L. subsp. vulgare). Molecules 2021, 26, 988 .
AMA StyleOlga Kosakowska, Zenon Węglarz, Ewelina Pióro-Jabrucka, Jarosław Przybył, Karolina Kraśniewska, Małgorzata Gniewosz, Katarzyna Bączek. Antioxidant and Antibacterial Activity of Essential Oils and Hydroethanolic Extracts of Greek Oregano (O. vulgare L. subsp. hirtum (Link) Ietswaart) and Common Oregano (O. vulgare L. subsp. vulgare). Molecules. 2021; 26 (4):988.
Chicago/Turabian StyleOlga Kosakowska; Zenon Węglarz; Ewelina Pióro-Jabrucka; Jarosław Przybył; Karolina Kraśniewska; Małgorzata Gniewosz; Katarzyna Bączek. 2021. "Antioxidant and Antibacterial Activity of Essential Oils and Hydroethanolic Extracts of Greek Oregano (O. vulgare L. subsp. hirtum (Link) Ietswaart) and Common Oregano (O. vulgare L. subsp. vulgare)." Molecules 26, no. 4: 988.
The aim of this study was to evaluate two-component mixtures of essential oils (EOs) in sub-inhibitory concentrations for antilisterial protection of minimally processed vegetables. Spanish origanum oil (SOO), Spanish marjoram oil (SMO) and coriander oil (CO) and a mixture of fresh leafy vegetables with red beet were used. The chemical compositions of selected EOs were analyzed by gas chromatography. Carvacrol was the major component of SOO. The dominant active component of SMO was 1,8-cineole, while the major constituent in CO was linalool. The study shows that essential oils in combination, namely SOO + SMO and SOO + CO in a ¼ MIC + ¼ MIC (Minimal Inhibitory Concentration), have a synergistic effect against L. monocytogenes. The reduction of L. monocytogenes in vegetable mixtures treated by EOs in these selected combinations after 24 h of storage was approximately equal to the limit of detection. Furthermore, it was found that the vegetable mixture treated with SOO + SMO had the highest-rated sensorial quality and could therefore meet consumer expectations.
Karolina Kraśniewska; Olga Kosakowska; Katarzyna Pobiega; Małgorzata Gniewosz. The Influence of Two-Component Mixtures from Spanish Origanum Oil with Spanish Marjoram Oil or Coriander Oil on Antilisterial Activity and Sensory Quality of a Fresh Cut Vegetable Mixture. Foods 2020, 9, 1740 .
AMA StyleKarolina Kraśniewska, Olga Kosakowska, Katarzyna Pobiega, Małgorzata Gniewosz. The Influence of Two-Component Mixtures from Spanish Origanum Oil with Spanish Marjoram Oil or Coriander Oil on Antilisterial Activity and Sensory Quality of a Fresh Cut Vegetable Mixture. Foods. 2020; 9 (12):1740.
Chicago/Turabian StyleKarolina Kraśniewska; Olga Kosakowska; Katarzyna Pobiega; Małgorzata Gniewosz. 2020. "The Influence of Two-Component Mixtures from Spanish Origanum Oil with Spanish Marjoram Oil or Coriander Oil on Antilisterial Activity and Sensory Quality of a Fresh Cut Vegetable Mixture." Foods 9, no. 12: 1740.
Current industry needs are related to higher awareness of modern consumers. These consumers are looking for products in which properties such as bioactive compounds are preserved as much as possible. Plasma treatment is one of the most promising nonthermal technologies that can decontaminate food and keep its original properties. Therefore, the aim of this work was to examine the usefulness of atmospheric pressure argon microwave plasma on decontamination of black pepper seeds, allspice berries and juniper berries. The samples were irradiated by plasma for 15–60 s and their physicochemical (dry matter content, water activity, color, total phenolic content, antioxidant activity, piperine content in black pepper seeds) and microbial (bacteria and molds count) quality was evaluated afterwards. Results demonstrated that plasma irradiation for 15 s was sufficient for partial inactivation of A. niger but less effective against the Gram-positive bacterium B. subtilis, regardless of the raw material. At the same time, plasma treatment reduced water activity, which can positively affect further storage of spices. Properly selected plasma parameters may also enhance extractability of phenolics or piperine (from black pepper seeds) and improve antioxidant activity with not very great, but visible, color changes.
Artur Wiktor; Bartosz Hrycak; Mariusz Jasiński; Katarzyna Rybak; Marek Kieliszek; Karolina Kraśniewska; Dorota Witrowa-Rajchert. Impact of Atmospheric Pressure Microwave Plasma Treatment on Quality of Selected Spices. Applied Sciences 2020, 10, 6815 .
AMA StyleArtur Wiktor, Bartosz Hrycak, Mariusz Jasiński, Katarzyna Rybak, Marek Kieliszek, Karolina Kraśniewska, Dorota Witrowa-Rajchert. Impact of Atmospheric Pressure Microwave Plasma Treatment on Quality of Selected Spices. Applied Sciences. 2020; 10 (19):6815.
Chicago/Turabian StyleArtur Wiktor; Bartosz Hrycak; Mariusz Jasiński; Katarzyna Rybak; Marek Kieliszek; Karolina Kraśniewska; Dorota Witrowa-Rajchert. 2020. "Impact of Atmospheric Pressure Microwave Plasma Treatment on Quality of Selected Spices." Applied Sciences 10, no. 19: 6815.
The development of edible films and coatings has seen remarkable growth in recent decades and is expected to have an important impact on the quality of food products in the coming years. This growth is attributed to the increasing knowledge of edible films and edible coating technology, as well as advances in material science and processing technology. Packaging is used in order to reduce synthetic packaging and can play a role as an eco-friendly biodegradable package or a protective coating on the food surface. A large amount of bio-based polymers have been used in the production of edible films and coatings. Novel sources of edible materials, as well as the novel processing techniques, are a subject of great interest due to their promising potential as innovative food packaging systems. This paper presents the concept and potential for application of new film-forming materials and management of food wastes from the fruit and vegetable industry, which can encounter problems in appropriate disposal. It summarizes the extensive knowledge about the new film-forming materials such as plant residues, flours and gums to show their protective effectiveness and suitability in various types of foods.
Sabina Galus; Emine Aytunga Arik Kibar; Małgorzata Gniewosz; Karolina Kraśniewska. Novel Materials in the Preparation of Edible Films and Coatings—A Review. Coatings 2020, 10, 674 .
AMA StyleSabina Galus, Emine Aytunga Arik Kibar, Małgorzata Gniewosz, Karolina Kraśniewska. Novel Materials in the Preparation of Edible Films and Coatings—A Review. Coatings. 2020; 10 (7):674.
Chicago/Turabian StyleSabina Galus; Emine Aytunga Arik Kibar; Małgorzata Gniewosz; Karolina Kraśniewska. 2020. "Novel Materials in the Preparation of Edible Films and Coatings—A Review." Coatings 10, no. 7: 674.
The aim of the present study was to determine the antioxidant and antimicrobial properties in freeze-dried extracts of rose fruits (Rosa rugosa) obtained using various extraction techniques and to determine the effect of a selected extract on bacterial survival in model fluids imitating protein food. Ethanolic extracts from rose fruits showed higher antioxidant activity compared to other tested extracts. The rose fruits aqueous extract showed the highest inhibitory activity against most of the 10 bacterial strains tested. From the group of Gram-positive bacteria, the Bacillus cereus strain proved to be the most sensitive to the action of the rose extract. From the Gram-negative bacteria: Escherichia coli and Klebsiella pneumoniae were the most sensitive. The reduction in the number of bacterial cells in matrices imitating protein food depended on the concentration of the aqueous extract used. However, at none of the concentrations used was a complete inhibition of bacterial growth observed. We have confirmed that the traditional extraction and freeze-drying of rose fruits is still suitable for the food industry due to obtaining extracts with good antibacterial and antioxidant properties and the use of bio-solvents, such as water or ethanol, which are easily available in high purity and completely biodegradable.
Andrzej Cendrowski; Karolina Kraśniewska; Jarosław L. Przybył; Agnieszka Zielińska; Stanisław Kalisz. Antibacterial and Antioxidant Activity of Extracts from Rose Fruits (Rosa rugosa). Molecules 2020, 25, 1365 .
AMA StyleAndrzej Cendrowski, Karolina Kraśniewska, Jarosław L. Przybył, Agnieszka Zielińska, Stanisław Kalisz. Antibacterial and Antioxidant Activity of Extracts from Rose Fruits (Rosa rugosa). Molecules. 2020; 25 (6):1365.
Chicago/Turabian StyleAndrzej Cendrowski; Karolina Kraśniewska; Jarosław L. Przybył; Agnieszka Zielińska; Stanisław Kalisz. 2020. "Antibacterial and Antioxidant Activity of Extracts from Rose Fruits (Rosa rugosa)." Molecules 25, no. 6: 1365.
Packaging is an integral part of food products, allowing the preservation of their quality. It plays an important role, protecting the packed product from external conditions, maintaining food quality, and improving properties of the packaged food during storage. Nevertheless, commonly used packaging based on synthetic non-biodegradable polymers causes serious environmental pollution. Consequently, numerous recent studies have focused on the development of biodegradable packaging materials based on biopolymers. In addition, biopolymers may be classified as active packaging materials, since they have the ability to carry different active substances. This review presents the latest updates on the use of silver nanoparticles in packaging materials based on biopolymers. Silver nanoparticles have become an interesting component of biodegradable biopolymers, mainly due to their antimicrobial properties that allow the development of active food packaging materials to prolong the shelf life of food products. Furthermore, incorporation of silver nanoparticles into biopolymers may lead to the development of materials with improved physical-mechanical properties.
Karolina Kraśniewska; Sabina Galus; Małgorzata Gniewosz. Biopolymers-Based Materials Containing Silver Nanoparticles as Active Packaging for Food Applications–A Review. International Journal of Molecular Sciences 2020, 21, 698 .
AMA StyleKarolina Kraśniewska, Sabina Galus, Małgorzata Gniewosz. Biopolymers-Based Materials Containing Silver Nanoparticles as Active Packaging for Food Applications–A Review. International Journal of Molecular Sciences. 2020; 21 (3):698.
Chicago/Turabian StyleKarolina Kraśniewska; Sabina Galus; Małgorzata Gniewosz. 2020. "Biopolymers-Based Materials Containing Silver Nanoparticles as Active Packaging for Food Applications–A Review." International Journal of Molecular Sciences 21, no. 3: 698.
The objective of the study was to compare the antimicrobial activities of ethanolic propolis extracts obtained using different extraction methods. Extraction of propolis was carried out using 70% ethanol, propolis to ethanol ratios of 1:10 and 1:5, extraction times of 1 or 7 days, and shaking extraction (SE), ultrasound-assisted extraction (UAE), and ultrasound-assisted shaking extraction (SUAE) methods. A total of 12 propolis extract lyophilizates were obtained. Samples were tested for extraction yield and for total phenol content by the Folin–Ciocalteau colourimetric method, and total flavonoid content using a spectrophotometric method. GLC/MS was used for the identification of chemical compounds in selected extract lyophilizates. Antimicrobial activity against selected bacterial and fungal species was assessed using the disk diffusion method. Propolis extracts obtained as the result of 1-day and 7-day shaking extraction followed by 20 min of ultrasound-assisted extraction (SUAE) had better antimicrobial properties as compared to those obtained by SE or UAE alone. SE and UAE gave lower extraction yields as well as lower phenol and flavonoid contents compared to SUAE. No differences were observed with regard to the qualitative composition of extracts obtained by any of the methods. It is best to obtain the extract using the combined method of 1-day extraction and 20-min sonication.
Katarzyna Pobiega; Karolina Kraśniewska; Dorota Derewiaka; Małgorzata Gniewosz. Comparison of the antimicrobial activity of propolis extracts obtained by means of various extraction methods. Journal of Food Science and Technology 2019, 56, 5386 -5395.
AMA StyleKatarzyna Pobiega, Karolina Kraśniewska, Dorota Derewiaka, Małgorzata Gniewosz. Comparison of the antimicrobial activity of propolis extracts obtained by means of various extraction methods. Journal of Food Science and Technology. 2019; 56 (12):5386-5395.
Chicago/Turabian StyleKatarzyna Pobiega; Karolina Kraśniewska; Dorota Derewiaka; Małgorzata Gniewosz. 2019. "Comparison of the antimicrobial activity of propolis extracts obtained by means of various extraction methods." Journal of Food Science and Technology 56, no. 12: 5386-5395.
The materials used in food packaging based on non-biodegradable synthetic polymers pose a serious threat of pollution to the environment. Hence, research is now focused on developing eco-friendly and biodegradable packaging obtained from natural polymers. Pullulan is a microbial exopolysaccharide, obtained on a commercial scale by the yeast-like fungus Aureobasidium pullulans. It is a water-soluble, non-toxic and non-mutagenic edible biopolymer with excellent film-forming abilities and adhesive properties. Furthermore, pullulan presents great potential to fabricate thin, transparent, odorless and tasteless edible films and coating used as packaging material. This review article presents an overview on the basic mechanical and barrier properties of a pullulan-based film. It also describes the modification methods applied in order to obtain multifunctional materials in terms of satisfactory physico-mechanical performance and antimicrobial activity for food packaging.
Karolina Kraśniewska; Katarzyna Pobiega; Małgorzata Gniewosz. Pullulan – Biopolymer with Potential for Use as Food Packaging. International Journal of Food Engineering 2019, 15, 1 .
AMA StyleKarolina Kraśniewska, Katarzyna Pobiega, Małgorzata Gniewosz. Pullulan – Biopolymer with Potential for Use as Food Packaging. International Journal of Food Engineering. 2019; 15 (9):1.
Chicago/Turabian StyleKarolina Kraśniewska; Katarzyna Pobiega; Małgorzata Gniewosz. 2019. "Pullulan – Biopolymer with Potential for Use as Food Packaging." International Journal of Food Engineering 15, no. 9: 1.
Propolis is a natural mixture produced by bees from plant resin substances. This study focuses on the general characteristics of five samples of Polish extract propolis originating from agricultural areas. Chemical composition with high performance liquid chromatography‒diode array detector method, total content of flavonoids and polyphenols, and antioxidative activity were determined in the ethanol extracts of propolis (EEP) samples. Minimum inhibitory concentration (MIC), minimum bactericidal/fungicidal concentration (MBC/MFC) and time-kill curves were studied for foodborne pathogens and food spoilage microorganisms. In EEPs the predominant flavonoid compounds were pinocembrin, chrysin, pinobanksin, apigenin, and kaempferol and the predominant phenolic acids were p-coumaric acid, ferulic acid, and caffeic acid. A strong antioxidative action of propolis in vitro was observed (IC50 for DPPH radical was at the level of 0.9–2.1 µg/mL). EEPs had MIC values for bacteria in the range of 1–16 mg/mL, whereas MIC for fungi ranged from 2 to 32 mg/mL. Extract of propolis originating from southern Poland was distinguished by higher content of bioactive components, and stronger antioxidative and antimicrobial activity than EPPs from the remaining areas of Poland. The results indicate the possibility of applying ethanol extracts from Polish propolis to protect food against microbiological spoilage.
Katarzyna Pobiega; Karolina Kraśniewska; Jarosław L. Przybył; Katarzyna Bączek; Joanna Żubernik; Dorota Witrowa-Rajchert; Małgorzata Gniewosz. Growth Biocontrol of Foodborne Pathogens and Spoilage Microorganisms of Food by Polish Propolis Extracts. Molecules 2019, 24, 2965 .
AMA StyleKatarzyna Pobiega, Karolina Kraśniewska, Jarosław L. Przybył, Katarzyna Bączek, Joanna Żubernik, Dorota Witrowa-Rajchert, Małgorzata Gniewosz. Growth Biocontrol of Foodborne Pathogens and Spoilage Microorganisms of Food by Polish Propolis Extracts. Molecules. 2019; 24 (16):2965.
Chicago/Turabian StyleKatarzyna Pobiega; Karolina Kraśniewska; Jarosław L. Przybył; Katarzyna Bączek; Joanna Żubernik; Dorota Witrowa-Rajchert; Małgorzata Gniewosz. 2019. "Growth Biocontrol of Foodborne Pathogens and Spoilage Microorganisms of Food by Polish Propolis Extracts." Molecules 24, no. 16: 2965.
As a natural bioproduct obtained from beekeeping, propolis – with its antimicrobial and antioxidative properties – can be used in food production. This review discusses methods for obtaining propolis extracts (EP), application of propolis in antimicrobial and antioxidative protection of food, and the influence of propolis on the physical, chemical, and sensory properties of food. In addition, the allergenic potential of propolis is presented, together with the legal status of propolis application in food production. Key findings and conclusions: In food production, EP are used primarily in ethanol, or water/ethanol, because of its low wax content and high content of bioactive compound. The addition of EP enhances the microbial durability and quality of foods during storage. EP are added directly to foods, or are administered superficially through immersing foods in EP or by applying special EP coats. These procedures reduce pathogen counts or completely eliminate pathogens that are transferred by foods and the saprophytic microbiota of meat, fishes, fruits, vegetables, fruit juices, and milk. Propolis can be used as an antioxidant, particularly in meat and fish products, and can confer protection of the antioxidative properties of fruits and juices during storage. Moreover, it contributes to the physical and chemical properties of food, thereby maintaining the quality of food during storage. A disadvantage of propolis is its unique flavor and aroma, which may negatively alter the sensory properties of foods to which it is added.
Katarzyna Pobiega; Karolina Kraśniewska; Małgorzata Gniewosz. Application of propolis in antimicrobial and antioxidative protection of food quality – A review. Trends in Food Science & Technology 2018, 83, 53 -62.
AMA StyleKatarzyna Pobiega, Karolina Kraśniewska, Małgorzata Gniewosz. Application of propolis in antimicrobial and antioxidative protection of food quality – A review. Trends in Food Science & Technology. 2018; 83 ():53-62.
Chicago/Turabian StyleKatarzyna Pobiega; Karolina Kraśniewska; Małgorzata Gniewosz. 2018. "Application of propolis in antimicrobial and antioxidative protection of food quality – A review." Trends in Food Science & Technology 83, no. : 53-62.
Summary Introduction: Due to its low cost and easy availability on the market, the petitgrain oil is commonly used in food, cosmetics, and aromatherapy. Objective: The examination of chemical composition and antibacterial activity of commercial petitgrain oil. Methods: Identification of chemical components of the petitgrain oil was performed by gas chromatography (GC). The minimum inhibitory concentrations (MIC) and minimum bactericidal/fungicidal concentrations (MBC/MFC) were determined using macrodilution method for the reference strains of bacteria and fungi. Results: Twenty components were identified. The petitgrain oil contained mostly oxygenated monoterpene hydrocarbons (98.01%), and the main components included linalyl acetate (48.06%) and linalool (26.88%). The MIC/MBC of the petitgrain oil for bacteria was in the range of 0.63-5.0/1.25-5.0 mg/ml and for fungi in the range of 1.25-40/5.0-80 mg/ml. Conclusion: The petitgrain oil had higher antibacterial activity than antifungal activity. Bacillus subtilis among the tested bacteria and Aspergillus niger and Penicillium expansum among the fungi were found to be highly inhibited by the petitgrain oil.
Małgorzata Gniewosz; Karolina Kraśniewska; Olga Kosakowska; Katarzyna Pobiega; Iwona Wolska. Chemical compounds and antimicrobial activity of petitgrain (Citrus aurantium L. var. amara) essential oil. Herba Polonica 2017, 63, 18 -25.
AMA StyleMałgorzata Gniewosz, Karolina Kraśniewska, Olga Kosakowska, Katarzyna Pobiega, Iwona Wolska. Chemical compounds and antimicrobial activity of petitgrain (Citrus aurantium L. var. amara) essential oil. Herba Polonica. 2017; 63 (4):18-25.
Chicago/Turabian StyleMałgorzata Gniewosz; Karolina Kraśniewska; Olga Kosakowska; Katarzyna Pobiega; Iwona Wolska. 2017. "Chemical compounds and antimicrobial activity of petitgrain (Citrus aurantium L. var. amara) essential oil." Herba Polonica 63, no. 4: 18-25.
Fruits form an important part of a healthy human diet as they contain many ingredients with proven pro-health effects such as vitamins, phenolic compounds, organic acids, fiber, and minerals. The purpose of this work was to evaluate the effect of pullulan coating on the quality and shelf life of highbush blueberry during storage. General appearance, weight loss, dry matter, soluble solid content, reducing sugars, content of L-ascorbic acid, phenolic compounds (total phenolics, phenolics acids and anthocyanins) were determined in uncoated and coated blueberries fruits. The microbiological efficiency of pullulan coating was also evaluated. All parameters were monitored during storage at 4 °C and 16 °C by 28 and 14 days, respectively. The study showed that pullulan coating protects perishable food products especially susceptible to mechanical injury including fruits such as blueberries. Pullulan acts as a barrier that minimizes respiration rate, delaying deterioration and controlling microbial growth.
Karolina Kraśniewska; Iwona Ścibisz; Małgorzata Gniewosz; Marta Mitek; Katarzyna Pobiega; Andrzej Cendrowski. Effect of Pullulan Coating on Postharvest Quality and Shelf-Life of Highbush Blueberry (Vaccinium corymbosum L.). Materials 2017, 10, 965 .
AMA StyleKarolina Kraśniewska, Iwona Ścibisz, Małgorzata Gniewosz, Marta Mitek, Katarzyna Pobiega, Andrzej Cendrowski. Effect of Pullulan Coating on Postharvest Quality and Shelf-Life of Highbush Blueberry (Vaccinium corymbosum L.). Materials. 2017; 10 (8):965.
Chicago/Turabian StyleKarolina Kraśniewska; Iwona Ścibisz; Małgorzata Gniewosz; Marta Mitek; Katarzyna Pobiega; Andrzej Cendrowski. 2017. "Effect of Pullulan Coating on Postharvest Quality and Shelf-Life of Highbush Blueberry (Vaccinium corymbosum L.)." Materials 10, no. 8: 965.
Karolina Kraśniewska; Małgorzata Gniewosz; Olga Kosakowska; Katarzyna Pobiega. Ocena składu chemicznego oraz właściwości przeciwdrobnoustrojowych olejku eterycznego z lawendy wąskolistnej (Lavandula angustifolia L.) w powszechnie dostępnym preparacie handlowym. Postępy Fitoterapii 2017, 18, 1 .
AMA StyleKarolina Kraśniewska, Małgorzata Gniewosz, Olga Kosakowska, Katarzyna Pobiega. Ocena składu chemicznego oraz właściwości przeciwdrobnoustrojowych olejku eterycznego z lawendy wąskolistnej (Lavandula angustifolia L.) w powszechnie dostępnym preparacie handlowym. Postępy Fitoterapii. 2017; 18 (2):1.
Chicago/Turabian StyleKarolina Kraśniewska; Małgorzata Gniewosz; Olga Kosakowska; Katarzyna Pobiega. 2017. "Ocena składu chemicznego oraz właściwości przeciwdrobnoustrojowych olejku eterycznego z lawendy wąskolistnej (Lavandula angustifolia L.) w powszechnie dostępnym preparacie handlowym." Postępy Fitoterapii 18, no. 2: 1.
Katarzyna Pobiega; Małgorzata Gniewosz; Karolina Kraśniewska. Antimicrobial and antiviral properties of different types of propolis. Zeszyty Problemowe Postępów Nauk Rolniczych 2017, 69 -79.
AMA StyleKatarzyna Pobiega, Małgorzata Gniewosz, Karolina Kraśniewska. Antimicrobial and antiviral properties of different types of propolis. Zeszyty Problemowe Postępów Nauk Rolniczych. 2017; (589):69-79.
Chicago/Turabian StyleKatarzyna Pobiega; Małgorzata Gniewosz; Karolina Kraśniewska. 2017. "Antimicrobial and antiviral properties of different types of propolis." Zeszyty Problemowe Postępów Nauk Rolniczych , no. 589: 69-79.
The antimold activity of lactic acid bacteria (LAB) is used in food biopreservation. The aim of this study was to evaluate the effect of magnesium acetate added to de Man Rogosa Sharpe (MRS) medium on the antimold activity of three LAB strains (Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus fermentum) against molds contaminating food (Aspergillus oryzae, Aspergillus niger, Penicillium chrysogenum, Fusarium avenaceum, and Rhizopus arrhizus) and their ability to produce organic acids (acetic acid, lactic acid, and phenyllactic acid). The antimold activity of LAB strains was evaluated using the overlay method, and the concentration of the organic acids was determined with the gas chromatography technique. Changes in viable cell counts and the pH of LAB culture also were monitored over a 48-h period. The results show that the growth inhibition of all the molds (except R. arrhizus) was higher in LAB strain cultures on MRS with magnesium acetate agar than on MRS agar, and inhibition increased over the 48 h. Magnesium acetate added to MRS broth stimulated the production of acetic acid by all LAB strains in the first 8 h and slightly stimulated the production of lactic acid by L. plantarum during the first 24 h. No adverse effect of magnesium acetate on growth of LAB strains was noted. The results confirm that magnesium acetate enhances the antimold activity of LAB strains.
Katarzyna Kycia; Anna Bzducha-Wróbel; Karolina Kraśniewska; Anna Chlebowska-Śmigiel; Małgorzata Gniewosz. Effect of Magnesium Acetate on the Antimold Activity of Lactobacillus. Journal of Food Protection 2016, 80, 96 -103.
AMA StyleKatarzyna Kycia, Anna Bzducha-Wróbel, Karolina Kraśniewska, Anna Chlebowska-Śmigiel, Małgorzata Gniewosz. Effect of Magnesium Acetate on the Antimold Activity of Lactobacillus. Journal of Food Protection. 2016; 80 (1):96-103.
Chicago/Turabian StyleKatarzyna Kycia; Anna Bzducha-Wróbel; Karolina Kraśniewska; Anna Chlebowska-Śmigiel; Małgorzata Gniewosz. 2016. "Effect of Magnesium Acetate on the Antimold Activity of Lactobacillus." Journal of Food Protection 80, no. 1: 96-103.
In this study, the effectiveness of pullulan (a fungal polysaccharide) film containing oregano essential oil (OEO) at 1.0 to 10.0% was evaluated against bacteria, yeasts, and molds. The quality of the sprouts, as determined by weight loss, color, and appearance, was monitored during storage at 2 and 16°C. An organoleptic evaluation of odor preference and odor acceptability of OEO on the Brussels sprouts was also conducted. The antimicrobial activity of pullulan films with OEO increased significantly with the increase in OEO concentration (1 to 10%). Pullulan films with OEO were more effective for inhibiting the growth of yeasts and molds than for inhibiting gram-positive and gram-negative bacteria. Pullulan with 1.0% OEO was an effective combination and was used subsequently as the base coating for maintaining the safety and quality of fresh Brussels sprouts stored at 16°C for 14 days. The pullulan coating containing 1.0% OEO reduced Aspergillus niger populations by 2 log CFU/g. This coating also reduced weight loss in the sprouts. Compared with uncoated Brussels sprouts, the percent weight loss after 14 days was reduced in samples coated with pullulan and with pullulan plus 1% OEO by 3.81 and 6.06%, respectively, after storage at 2°C and by 8.04 and 9.30%, respectively, after storage 16°C. The coating also significantly reduced changes in general appearance and color during storage. Evaluation of the organoleptic properties indicated that pullulan containing OEO had only a slight detrimental effect on odor properties. Incorporating OEO into a delivery system for antimicrobial compounds in pullulan coatings extended the microbiological shelf life of Brussels sprouts.
Karolina Kraśniewska; Małgorzata Gniewosz; Olga Kosakowska; Aneta Cis. Preservation of Brussels Sprouts by Pullulan Coating Containing Oregano Essential Oil. Journal of Food Protection 2016, 79, 493 -500.
AMA StyleKarolina Kraśniewska, Małgorzata Gniewosz, Olga Kosakowska, Aneta Cis. Preservation of Brussels Sprouts by Pullulan Coating Containing Oregano Essential Oil. Journal of Food Protection. 2016; 79 (3):493-500.
Chicago/Turabian StyleKarolina Kraśniewska; Małgorzata Gniewosz; Olga Kosakowska; Aneta Cis. 2016. "Preservation of Brussels Sprouts by Pullulan Coating Containing Oregano Essential Oil." Journal of Food Protection 79, no. 3: 493-500.
Karolina Kraśniewska; Małgorzata Gniewosz; Alicja Synowiec; Jarosław Przybył; Katarzyna Bączek; Zenon Węglarz. The application of pullulan coating enriched with extracts from Bergenia crassifolia to control the growth of food microorganisms and improve the quality of peppers and apples. Food and Bioproducts Processing 2015, 94, 422 -433.
AMA StyleKarolina Kraśniewska, Małgorzata Gniewosz, Alicja Synowiec, Jarosław Przybył, Katarzyna Bączek, Zenon Węglarz. The application of pullulan coating enriched with extracts from Bergenia crassifolia to control the growth of food microorganisms and improve the quality of peppers and apples. Food and Bioproducts Processing. 2015; 94 ():422-433.
Chicago/Turabian StyleKarolina Kraśniewska; Małgorzata Gniewosz; Alicja Synowiec; Jarosław Przybył; Katarzyna Bączek; Zenon Węglarz. 2015. "The application of pullulan coating enriched with extracts from Bergenia crassifolia to control the growth of food microorganisms and improve the quality of peppers and apples." Food and Bioproducts Processing 94, no. : 422-433.
The study involved an examination of the antifungal activity on red peppers of pullulan coating (P) and pullulan coating containing either water-ethanol (P + eEMF) or ethanol extract of meadowsweet flowers (P + eEMF). Pullulan was obtained from a culture of Aureobasidium pullulans B-1 mutant. Both non-inoculated peppers and those artificially inoculated with Rhizopus arrhizus were coated and incubated at 24 °C for 5 days. The intensity of the decay caused by Rhizopus arrhizus in the peppers with P and P + eEMF coatings was nearly 3-fold lower, and in the case of P + weEMF 5-fold lower, than that observed in the control peppers. Additionally, the P + weEMF coating decreased, almost two-fold the severity of pepper decay compared to other samples. The influence of coating of pepper postharvest quality was examined after 30 days of storage at 6 °C and 70%–75% RH. All coatings formed a thin and well-attached additional layer of an intensified gloss. During storage, color, total soluble solid content and weight loss of coated peppers were subject to lower changes in comparison with uncoated ones. The results indicate the possibility of the application of pullulan coatings containing MFEs as an alternative to the chemical fungicides used to combat pepper postharvest diseases.
Alicja Synowiec; Małgorzata Gniewosz; Karolina Kraśniewska; Anna Chlebowska-Śmigiel; Jarosław L. Przybył; Katarzyna Bączek; Zenon Węglarz. Effect of Meadowsweet Flower Extract-Pullulan Coatings on Rhizopus Rot Development and Postharvest Quality of Cold-Stored Red Peppers. Molecules 2014, 19, 12925 -12939.
AMA StyleAlicja Synowiec, Małgorzata Gniewosz, Karolina Kraśniewska, Anna Chlebowska-Śmigiel, Jarosław L. Przybył, Katarzyna Bączek, Zenon Węglarz. Effect of Meadowsweet Flower Extract-Pullulan Coatings on Rhizopus Rot Development and Postharvest Quality of Cold-Stored Red Peppers. Molecules. 2014; 19 (9):12925-12939.
Chicago/Turabian StyleAlicja Synowiec; Małgorzata Gniewosz; Karolina Kraśniewska; Anna Chlebowska-Śmigiel; Jarosław L. Przybył; Katarzyna Bączek; Zenon Węglarz. 2014. "Effect of Meadowsweet Flower Extract-Pullulan Coatings on Rhizopus Rot Development and Postharvest Quality of Cold-Stored Red Peppers." Molecules 19, no. 9: 12925-12939.
Alicja Synowiec; Małgorzata Gniewosz; Karolina Kraśniewska; Jarosław Przybył; Katarzyna Bączek; Zenon Węglarz. Antimicrobial and antioxidant properties of pullulan film containing sweet basil extract and an evaluation of coating effectiveness in the prolongation of the shelf life of apples stored in refrigeration conditions. Innovative Food Science & Emerging Technologies 2014, 23, 171 -181.
AMA StyleAlicja Synowiec, Małgorzata Gniewosz, Karolina Kraśniewska, Jarosław Przybył, Katarzyna Bączek, Zenon Węglarz. Antimicrobial and antioxidant properties of pullulan film containing sweet basil extract and an evaluation of coating effectiveness in the prolongation of the shelf life of apples stored in refrigeration conditions. Innovative Food Science & Emerging Technologies. 2014; 23 ():171-181.
Chicago/Turabian StyleAlicja Synowiec; Małgorzata Gniewosz; Karolina Kraśniewska; Jarosław Przybył; Katarzyna Bączek; Zenon Węglarz. 2014. "Antimicrobial and antioxidant properties of pullulan film containing sweet basil extract and an evaluation of coating effectiveness in the prolongation of the shelf life of apples stored in refrigeration conditions." Innovative Food Science & Emerging Technologies 23, no. : 171-181.
Karolina Kraśniewska; Małgorzata Gniewosz; Alicja Synowiec; Jarosław L. Przybył; Katarzyna Bączek; Zenon Węglarz. The use of pullulan coating enriched with plant extracts from Satureja hortensis L. to maintain pepper and apple quality and safety. Postharvest Biology and Technology 2014, 90, 63 -72.
AMA StyleKarolina Kraśniewska, Małgorzata Gniewosz, Alicja Synowiec, Jarosław L. Przybył, Katarzyna Bączek, Zenon Węglarz. The use of pullulan coating enriched with plant extracts from Satureja hortensis L. to maintain pepper and apple quality and safety. Postharvest Biology and Technology. 2014; 90 ():63-72.
Chicago/Turabian StyleKarolina Kraśniewska; Małgorzata Gniewosz; Alicja Synowiec; Jarosław L. Przybył; Katarzyna Bączek; Zenon Węglarz. 2014. "The use of pullulan coating enriched with plant extracts from Satureja hortensis L. to maintain pepper and apple quality and safety." Postharvest Biology and Technology 90, no. : 63-72.