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Prof. Ewa Domian
SGGW Warsaw University of Life Sciences

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0 food rheology
0 Food science
0 Food emulsions
0 Microencapsulation in food and related applications
0 Food physics and rheology

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Journal article
Published: 06 August 2021 in Molecules
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The polyphenol content of tea depends on the growing region, harvest date, the production process used, and the brewing parameters. In this study, research was undertaken that included an analysis of the influence of the brewing process parameters on the content of total polyphenols (Folin-Ciocalteu), epigallocatechin gallate (HPLC), and antioxidant activity (against DPPH radicals) of fresh tea shrub leaves grown from Taiwan and of teas obtained from them (oolong, green in bags, and green loose from the spring and autumn harvest). The antioxidant potential was determined in the methanol and aqueous extracts, as well as in infusions that were obtained by using water at 65 or 100 °C and infusing the tea for 5 or 10 min. The highest content of total polyphenols and epigallocatechin gallate was found in green tea extracts from the spring harvest. However, in the case of infusions, the highest content of these compounds was found in green tea in bags. Steaming at 100 °C for 10 min, turned out to be the most favourable condition for the extraction. Oolong tea, brewed at 100 °C for 5 min was characterised by the highest antioxidant activity against stable DPPH radicals.

ACS Style

Jolanta Kowalska; Agata Marzec; Ewa Domian; Sabina Galus; Agnieszka Ciurzyńska; Rita Brzezińska; Hanna Kowalska. Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis. Molecules 2021, 26, 4773 .

AMA Style

Jolanta Kowalska, Agata Marzec, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Rita Brzezińska, Hanna Kowalska. Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis. Molecules. 2021; 26 (16):4773.

Chicago/Turabian Style

Jolanta Kowalska; Agata Marzec; Ewa Domian; Sabina Galus; Agnieszka Ciurzyńska; Rita Brzezińska; Hanna Kowalska. 2021. "Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis." Molecules 26, no. 16: 4773.

Journal article
Published: 28 June 2021 in Molecules
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The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and 30%) and DF preparations (apple, blackcurrant, chokeberry and hibiscus). The bars were baked at 180 °C for 20 min. These snack bars, based on pumpkin seeds, sunflower seeds, flaxseed and wholegrain oatmeal, are a high-calorie product (302–367 kcal/100 g). However, the composition of the bars encourages consumption. In addition to the ability to quickly satisfy hunger, such bars are rich in many natural ingredients that are considered pro-health (high fibre content (9.1–11.6 g/100 g), protein (11.2–14.3 g/100 g), fat (17.0–21.1 g/100 g, including unsaturated fatty acids), carbohydrates (20.5–24.0 g/100 g), as well as vitamins, minerals and a large number of substances from the antioxidant group. The addition of kale caused a significant increase of water content, but reduction in the value of all texture parameters (TPA profiles) as well as calorific values. The content of polyphenols was strongly and positively correlated with the antioxidant activity (r = 0.92). In the bars with 30% addition of kale (422 mg GA/100 g d.m.), the content of polyphenols was significantly higher than based ones (334 mg GA/100 g d.m.). Bars with the addition of the DF were characterized by a higher antioxidant activity, and the content of carotenoids, chlorophyll A and B and polyphenols. High sensory quality was demonstrated for all (from 4.8 to 7.1 on a 10-point scale). The addition of fibre preparations was also related to technological aspects and allows to create attractive bars without additional chemicals.

ACS Style

Hanna Kowalska; Jolanta Kowalska; Anna Ignaczak; Ewelina Masiarz; Ewa Domian; Sabina Galus; Agnieszka Ciurzyńska; Agnieszka Salamon; Agnieszka Zając; Agata Marzec. Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale. Molecules 2021, 26, 3939 .

AMA Style

Hanna Kowalska, Jolanta Kowalska, Anna Ignaczak, Ewelina Masiarz, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Agnieszka Salamon, Agnieszka Zając, Agata Marzec. Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale. Molecules. 2021; 26 (13):3939.

Chicago/Turabian Style

Hanna Kowalska; Jolanta Kowalska; Anna Ignaczak; Ewelina Masiarz; Ewa Domian; Sabina Galus; Agnieszka Ciurzyńska; Agnieszka Salamon; Agnieszka Zając; Agata Marzec. 2021. "Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale." Molecules 26, no. 13: 3939.

Journal article
Published: 22 June 2021 in Coatings
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This study aimed to determine the effect of edible coatings based on whey protein isolate and essential oils (lemon and lemongrass) on the colour, hardness, polyphenols and flavonoids content, structure, and sensory attributes of fresh-cut pears during storage at 4 °C. The optical and barrier properties of the edible films were also determined. Analysed films showed good transparency (Lightness 86.6–95.0) and excellent oxygen and carbon dioxide permeability, which were reduced due to the presence of lemon and lemongrass essential oils. Pears were coated by immersion in a solution containing 8% of whey protein isolate and the addition of lemon oil at 1.0% or lemongrass essential oil at 0.5%. Coating caused a reduction in colour changes, loss in hardness, polyphenols and flavonoids. The study showed that the highest efficiency was demonstrated by the whey protein isolate coatings without the addition of essential oils by preserving the colour and firmness of fresh-cut pears. For these samples, the highest sensory acceptability was also achieved.

ACS Style

Sabina Galus; Magdalena Mikus; Agnieszka Ciurzyńska; Ewa Domian; Jolanta Kowalska; Agata Marzec; Hanna Kowalska. The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage. Coatings 2021, 11, 745 .

AMA Style

Sabina Galus, Magdalena Mikus, Agnieszka Ciurzyńska, Ewa Domian, Jolanta Kowalska, Agata Marzec, Hanna Kowalska. The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage. Coatings. 2021; 11 (7):745.

Chicago/Turabian Style

Sabina Galus; Magdalena Mikus; Agnieszka Ciurzyńska; Ewa Domian; Jolanta Kowalska; Agata Marzec; Hanna Kowalska. 2021. "The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage." Coatings 11, no. 7: 745.

Journal article
Published: 10 January 2021 in Foods
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This paper presents the influence of blanching, ultrasonic processing and freezing conditions on selected physical properties of freeze-dried red beet, i.e., water activity, structure, porosity and shrinkage. Red beets subjected to a selected pre-treatment using its various parameters were frozen by three methods and then freeze-dried. Ultrasound reduced the water activity of samples. Blanching in water reduced shrinkage and improved porosity. In addition to the type of pre-treatment applied, the quality was also affected by freezing conditions before drying. Combined freezing resulted in the highest shrinkage and the lowest porosity and water activity. Slowly frozen samples were characterized by the best porosity.

ACS Style

Agnieszka Ciurzyńska; Julita Falacińska; Hanna Kowalska; Jolanta Kowalska; Sabina Galus; Agata Marzec; Ewa Domian. The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets. Foods 2021, 10, 132 .

AMA Style

Agnieszka Ciurzyńska, Julita Falacińska, Hanna Kowalska, Jolanta Kowalska, Sabina Galus, Agata Marzec, Ewa Domian. The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets. Foods. 2021; 10 (1):132.

Chicago/Turabian Style

Agnieszka Ciurzyńska; Julita Falacińska; Hanna Kowalska; Jolanta Kowalska; Sabina Galus; Agata Marzec; Ewa Domian. 2021. "The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets." Foods 10, no. 1: 132.

Journal article
Published: 09 December 2020 in Applied Sciences
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The aim of the study was to characterize the thermal properties of coffee silverskin and fat extracted from the material by using differential scanning calorimetry, modulated differential scanning calorimetry and thermogravimetry/derivative thermogravimetry. Additionally, the thermokinetic parameters, oxidative stability and fatty acid composition of the extracted oil were defined. Thermal decomposition of the studied coffee roasting by-product under oxygen occurred in three defined stages. The most significant changes in weight were observed in the region of 200–500 °C and correspond to polysaccharide decomposition. These results are in agreement with the data obtained from the differential scanning calorimetry curve. On the curve course of silverskin, two main exothermic peaks can be observed with a maximum at 265 and 340 °C. These exothermic events represent the transitions of hemicellulose and cellulose. Fat extracted from silverskin turned out to be a source of polyunsaturated fatty acids with the recommended n-6 to n-3 ratio reaching the value 4:1. The studied fat was characterized by low oxidative stability. Considering the obtained results, it can be stated that thermal analysis can provide fast and reliable data concerning the composition and properties of coffee silverskin and coffee silverskin oil.

ACS Style

Agata Górska; Rita Brzezińska; Magdalena Wirkowska-Wojdyła; Joanna Bryś; Ewa Domian; Ewa Ostrowska-Ligęza. Application of Thermal Methods to Analyze the Properties of Coffee Silverskin and Oil Extracted from the Studied Roasting By-Product. Applied Sciences 2020, 10, 8790 .

AMA Style

Agata Górska, Rita Brzezińska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, Ewa Domian, Ewa Ostrowska-Ligęza. Application of Thermal Methods to Analyze the Properties of Coffee Silverskin and Oil Extracted from the Studied Roasting By-Product. Applied Sciences. 2020; 10 (24):8790.

Chicago/Turabian Style

Agata Górska; Rita Brzezińska; Magdalena Wirkowska-Wojdyła; Joanna Bryś; Ewa Domian; Ewa Ostrowska-Ligęza. 2020. "Application of Thermal Methods to Analyze the Properties of Coffee Silverskin and Oil Extracted from the Studied Roasting By-Product." Applied Sciences 10, no. 24: 8790.

Journal article
Published: 02 December 2020 in Molecules
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The visible trend in the development of the snack market focuses on the use of innovative technologies such as low-temperature or hybrid processes that allow the preservation of native ingredients of raw plant materials. In addition, the high antioxidant potential of, for example, chokeberry fruit can be used to support technological processes and create new products. The aim of the study was to evaluate the possibility of using chokeberry juice concentrate as a component of an osmotic solution to enrich apple samples with natural bio-ingredients and obtain dried apples with increased content of ingredients with antioxidant properties; pro-healthy apple chips. The research material consisted of apples that underwent osmotic dehydration in solutions of sucrose or sucrose and chokeberry juice concentrate and then were dried by the freeze-drying or the hybrid method. The freeze-drying was more beneficial for maintaining the vitamin C content, while the use of the hybrid method resulted in the preservation of more polyphenolic compounds. The sensory evaluation indicated the need to modify the composition of the osmoactive solution. Due to the use of chokeberry juice concentrate, the content of vitamin C, polyphenols, and the antioxidant activity of dried apples was increased.

ACS Style

Jolanta Kowalska; Agata Marzec; Ewa Domian; Sabina Galus; Agnieszka Ciurzyńska; Andrzej Lenart; Hanna Kowalska. The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method. Molecules 2020, 25, 5680 .

AMA Style

Jolanta Kowalska, Agata Marzec, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Andrzej Lenart, Hanna Kowalska. The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method. Molecules. 2020; 25 (23):5680.

Chicago/Turabian Style

Jolanta Kowalska; Agata Marzec; Ewa Domian; Sabina Galus; Agnieszka Ciurzyńska; Andrzej Lenart; Hanna Kowalska. 2020. "The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method." Molecules 25, no. 23: 5680.

Journal article
Published: 24 November 2020 in Molecules
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Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemical and sensory properties of 3 mm slices of Japanese quince fruit (with skin, without seeds) obtained by osmotic pre-treatment in chokeberry and apple juice concentrates, and with the use of convection (convective drying, C-D), freeze-drying (F-D), and convection-microwave-vacuum drying (hybrid) are assessed. The methods of drying osmo-dehydrated slices do not affect the dry matter content. In most dried quince, the water activity is 0.40 or lower. Pre-osmotic dehydration and drying have a significant impact on the mechanical and acoustic properties of quince chips. Sensory attractive chips emit loud acoustic emission (AE) during the breaking test. Chips that are osmo-dehydrated in a mixture of chokeberry juice concentrate and sucrose and dried by a hybrid method are attractive. They have a dark red color given by chokeberry concentrate and a slight sweet (with a slight sour-bitter) taste. The sensory evaluation was useful for determining the quality of the chips in terms of their texture (crispness) tested by mechanical methods. Their sensory ratings (overall desirability as weight of color, taste, crispness, and flavor) are high and similar (from 3.8 to 4.1). The use of innovative drying methods with pre-osmotic treatment allows obtaining dried material with properties comparable to those obtained by the F-D method, but in a much shorter time, i.e., with lower energy and using a simple method.

ACS Style

Hanna Kowalska; Agata Marzec; Ewa Domian; Ewelina Masiarz; Agnieszka Ciurzyńska; Sabina Galus; Aleksandra Małkiewicz; Andrzej Lenart; Jolanta Kowalska. Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying. Molecules 2020, 25, 5504 .

AMA Style

Hanna Kowalska, Agata Marzec, Ewa Domian, Ewelina Masiarz, Agnieszka Ciurzyńska, Sabina Galus, Aleksandra Małkiewicz, Andrzej Lenart, Jolanta Kowalska. Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying. Molecules. 2020; 25 (23):5504.

Chicago/Turabian Style

Hanna Kowalska; Agata Marzec; Ewa Domian; Ewelina Masiarz; Agnieszka Ciurzyńska; Sabina Galus; Aleksandra Małkiewicz; Andrzej Lenart; Jolanta Kowalska. 2020. "Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying." Molecules 25, no. 23: 5504.

Original article
Published: 06 November 2020 in International Journal of Food Science & Technology
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This study aimed to determine the effect of the concentration (1, 5, or 8 wt%) of colloidal microcrystalline cellulose (MCCS) as suspending agent on the long‐term stability and rheology of the vegetable carbon (C) and calcium carbonate (CC) suspended in water‐glycerin mixture. These suspensions as ready‐to‐use black and white liquid dyes containing 10 wt% C or CC were assessed for particle size, Turbiscan stability index (TSI), steady shear, thixotropy, and dynamic viscoelasticity. After 370 days, the black dyes showed excellent stability (TSI ≪ 0.5) at 4°C and 25°C already at 1 wt% MCCS, while the white dyes showed reasonable stability (TSI 1–3) only at 5 and 8 wt% MCCS. Dye formulations exhibited a relatively liquid‐like viscoelastic behavior, while they showed extremely shear‐thinning behavior with a network structure dependent on the concentration of the MCCS as exhibited by the increase in thixotropy and the existence of the measurable yield stress.

ACS Style

Ewa Domian; Agata Marzec; Hanna Kowalska. Assessing the effectiveness of colloidal microcrystalline cellulose as a suspending agent for black and white liquid dyes. International Journal of Food Science & Technology 2020, 56, 2504 -2515.

AMA Style

Ewa Domian, Agata Marzec, Hanna Kowalska. Assessing the effectiveness of colloidal microcrystalline cellulose as a suspending agent for black and white liquid dyes. International Journal of Food Science & Technology. 2020; 56 (5):2504-2515.

Chicago/Turabian Style

Ewa Domian; Agata Marzec; Hanna Kowalska. 2020. "Assessing the effectiveness of colloidal microcrystalline cellulose as a suspending agent for black and white liquid dyes." International Journal of Food Science & Technology 56, no. 5: 2504-2515.

Journal article
Published: 05 November 2020 in Molecules
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In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. The required drying time to obtain 0.2 kg H2O/kg dry solid (d.s.) was longer for “Conference” than “Alexander Lucas” and was 20 min by CD and 5 min by MCD. The pear cultivar, in conjunction with the drying method (CD or MCD), affected the number of AE events and the work of breaking. The CD pear of the “Conference” cultivar was characterized by higher force, higher breaking work and stronger AE relative to the CD pear of the “Alexander Lucas” cultivar. There were no differences in taste or overall quality, but the hardness was higher for the CD “Conference” pear. A principal component analysis showed that panelists preferred dried fruit with good taste and overall quality but lower hardness. A positive correlation was found between the number of acoustic events and sensory hardness; thus, an acoustic method can be useful for effectively evaluating the texture of dried pears. These results show that the dried pear slices that generated fewer AE events upon breaking were perceived as better by the panelists.

ACS Style

Agata Marzec; Hanna Kowalska; Jolanta Kowalska; Ewa Domian; Andrzej Lenart. Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit. Molecules 2020, 25, 5146 .

AMA Style

Agata Marzec, Hanna Kowalska, Jolanta Kowalska, Ewa Domian, Andrzej Lenart. Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit. Molecules. 2020; 25 (21):5146.

Chicago/Turabian Style

Agata Marzec; Hanna Kowalska; Jolanta Kowalska; Ewa Domian; Andrzej Lenart. 2020. "Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit." Molecules 25, no. 21: 5146.

Journal article
Published: 15 August 2020 in Foods
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This paper analyses the semi-industrial process of spray drying chokeberry juice with carbohydrate polymers used as a carrier. Tapioca dextrin (Dx) was proposed and tested as an alternative carrier and it was compared with maltodextrin carriers (MDx), which are the most common in industrial practice. The influence of selected process parameters (carrier type and content, inlet air temperature, atomiser speed) on the characteristics of dried chokeberry powder was investigated. The size and microstructure of the powder particles, the bulk and apparent density, porosity, flowability, yield and bioactive properties were analysed. In comparison with MDx, the Dx carrier improved the handling properties, yield and bioactive properties. An increase in the Dx carrier content improved the phenolic content, antioxidant capacity, flowability and resulted in greater yield of the powder. An increase in the drying temperature increased the size of particles and improved powder flowability but it also caused a greater loss of the phenolic content and antioxidant capacity. The rotary atomizer speed had the most significant effect on the bioactive properties of obtained powders, which increased along with its growth. The following conditions were the most favourable for chokeberry juice with tapioca dextrin (Dx) as the carrier: inlet air temperature, 160 °C; rotary atomizer speed, 15,000 rpm; and Dx carrier content, 60%.

ACS Style

Jolanta Gawałek; Ewa Domian. Tapioca Dextrin as an Alternative Carrier in the Spray Drying of Fruit Juices—A Case Study of Chokeberry Powder. Foods 2020, 9, 1125 .

AMA Style

Jolanta Gawałek, Ewa Domian. Tapioca Dextrin as an Alternative Carrier in the Spray Drying of Fruit Juices—A Case Study of Chokeberry Powder. Foods. 2020; 9 (8):1125.

Chicago/Turabian Style

Jolanta Gawałek; Ewa Domian. 2020. "Tapioca Dextrin as an Alternative Carrier in the Spray Drying of Fruit Juices—A Case Study of Chokeberry Powder." Foods 9, no. 8: 1125.

Journal article
Published: 26 November 2019 in Journal of Food Engineering
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The rheological behavior of concentrated oil-in-water emulsions containing carotenoids (2% (w/w) with different polarity (polarity order: lycopene LY < beta-carotene BC < apocarotenal AC ≪ lutein LU) and its relationship with the microstructural changes caused by three-month storage at 4 °C and 30 °C was studied. The smallest particle size and the highest span were obtained for LY emulsions, followed by BC and AC and then by LU. The most emulsions presented a shear-thinning behavior. The freshly prepared emulsions showed a similar viscoelastic behavior with a weak gel-like structure. Storage of emulsions containing apolar carotenes LY, BC and AC caused the formation of less viscous systems, but still with the shear-thinning character. Storage of emulsion containing polar LU induced its flocculation, especially at 30 °C, which resulted in its increased viscosity and a higher degree of thixotropy. In the case of AC, BC, and LU emulsions, the viscous properties prevailed in these emulsions after their storage at both temperatures. Emulsion system with apolar LY presented a more structured system resistant to changes in the viscoelastic properties induced by storage.

ACS Style

Ewa Domian; Marek Szczepaniak. Rheological behavior of concentrated emulsions containing carotenoids with different polarity. Journal of Food Engineering 2019, 274, 109827 .

AMA Style

Ewa Domian, Marek Szczepaniak. Rheological behavior of concentrated emulsions containing carotenoids with different polarity. Journal of Food Engineering. 2019; 274 ():109827.

Chicago/Turabian Style

Ewa Domian; Marek Szczepaniak. 2019. "Rheological behavior of concentrated emulsions containing carotenoids with different polarity." Journal of Food Engineering 274, no. : 109827.

Journal article
Published: 19 November 2019 in International Journal of Food Engineering
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Effects of agglomeration of β-carotene microencapsulated by spray drying on its stability were analysed. Mixtures of Arabic gum (GA), maltodextrin (MD), modified starch (OSA), and whey protein (WP) were used as carriers. GA + MD and OSA + MD microcapsules were subjected to agglomeration. All the samples were stored for 60 days with access to daylight. Stability of the emulsions had a significant effect on efficiency of microencapsulation but had no effect on β-carotene retention during sample storage. Among the tested samples, the highest retention of colorant characterized the samples containing GA + MD. The agglomeration process reduced the content of β-carotene in the microcapsules almost by half. However, retention of the colorant during storage of the microcapsules was increased most of all and half-life of β-carotene was significantly prolonged. Changes in L* and a* colour parameters during storage were more limited in the case of agglomerated samples.

ACS Style

Elżbieta Dłużewska; Anna Florowska; Ewa Domian; Maria Wojciechowska; Magdalena Maszewska. The Influence of the Agglomeration Process on Stability of Microencapsulated β-Carotene. International Journal of Food Engineering 2019, 16, 1 .

AMA Style

Elżbieta Dłużewska, Anna Florowska, Ewa Domian, Maria Wojciechowska, Magdalena Maszewska. The Influence of the Agglomeration Process on Stability of Microencapsulated β-Carotene. International Journal of Food Engineering. 2019; 16 (1-2):1.

Chicago/Turabian Style

Elżbieta Dłużewska; Anna Florowska; Ewa Domian; Maria Wojciechowska; Magdalena Maszewska. 2019. "The Influence of the Agglomeration Process on Stability of Microencapsulated β-Carotene." International Journal of Food Engineering 16, no. 1-2: 1.

Journal article
Published: 12 October 2019 in Sensors
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The study concentrates on researching possibilities of using computer image analysis and neural modeling in order to assess selected quality discriminants of spray-dried chokeberry powder. The aim of the paper is the quality identification of chokeberry powders on account of their highest dying power, the highest bioactivity, as well as technologically satisfying looseness of the powder. The article presents neural models with vision techniques backed up by devices such as digital cameras, as well as an electron microscope. The reduction in size of input variables with PCA has an influence on improving the processes of learning data sets, thus increasing the effectiveness of identifying chokeberry fruit powders included in digital pictures, which is shown in the results of the conducted research. The effectiveness of image recognition is presented by classifying abilities, as well as low Root Mean Square Error (RMSE), for which the best results are achieved with a typology of network type Multi-Layer Perceptron (MLP). The selected networks type MLP are characterized by the highest degree of classification at 0.99 and RMSE at 0.11 at most at the same time.

ACS Style

Krzysztof Przybył; Jolanta Gawałek; Krzysztof Koszela; Jacek Przybył; Magdalena Rudzińska; Łukasz Gierz; Ewa Domian. Neural Image Analysis and Electron Microscopy to Detect and Describe Selected Quality Factors of Fruit and Vegetable Spray-Dried Powders—Case Study: Chokeberry Powder. Sensors 2019, 19, 4413 .

AMA Style

Krzysztof Przybył, Jolanta Gawałek, Krzysztof Koszela, Jacek Przybył, Magdalena Rudzińska, Łukasz Gierz, Ewa Domian. Neural Image Analysis and Electron Microscopy to Detect and Describe Selected Quality Factors of Fruit and Vegetable Spray-Dried Powders—Case Study: Chokeberry Powder. Sensors. 2019; 19 (20):4413.

Chicago/Turabian Style

Krzysztof Przybył; Jolanta Gawałek; Krzysztof Koszela; Jacek Przybył; Magdalena Rudzińska; Łukasz Gierz; Ewa Domian. 2019. "Neural Image Analysis and Electron Microscopy to Detect and Describe Selected Quality Factors of Fruit and Vegetable Spray-Dried Powders—Case Study: Chokeberry Powder." Sensors 19, no. 20: 4413.

Preprint
Published: 16 September 2019
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The study concentrates on researching possibilities of using computer image analysis and neural modeling in order to assess selected quality discriminants of spray-dried chokeberry powder. The aim of the paper is quality identification of chokeberry powders on account of their highest dying power, the highest bioactivity as well as technologically satisfying looseness of powder. The article presents neural models with vision technique backed up by devices such as digital camera as well as electron microscope. Reduction in size of input variables with PCA has influence on improving the processes of learning data sets, thus increasing effectiveness of identifying chokeberry fruit powders included in digital pictures, which is shown in the results of the conducted research. The effectiveness of image recognition are presented by classifying abilities as well as low Root Mean Square Error (RMSE), for which the best results are achieved with typology of network type Multi-Layer Perceptron (MLP). The selected networks type MLP are characterized by the highest degree of classification at 0.99 and RMSE at 0.11 at most at the same time.

ACS Style

Krzysztof Przybył; Jolanta Gawałek; Krzysztof Koszela; Jacek Przybył; Magdalena Rudzinska; Łukasza Gierz; Ewa Domian. Neural Image Analysis and Electron Microscopy to Detect and Describe Selected Quality Factors of Fruit and Vegetable Spray-Dried Powders. Case Study: Chokeberry Powder. 2019, 1 .

AMA Style

Krzysztof Przybył, Jolanta Gawałek, Krzysztof Koszela, Jacek Przybył, Magdalena Rudzinska, Łukasza Gierz, Ewa Domian. Neural Image Analysis and Electron Microscopy to Detect and Describe Selected Quality Factors of Fruit and Vegetable Spray-Dried Powders. Case Study: Chokeberry Powder. . 2019; ():1.

Chicago/Turabian Style

Krzysztof Przybył; Jolanta Gawałek; Krzysztof Koszela; Jacek Przybył; Magdalena Rudzinska; Łukasza Gierz; Ewa Domian. 2019. "Neural Image Analysis and Electron Microscopy to Detect and Describe Selected Quality Factors of Fruit and Vegetable Spray-Dried Powders. Case Study: Chokeberry Powder." , no. : 1.

Article
Published: 14 June 2018 in Journal of Thermal Analysis and Calorimetry
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In the study, spray-dried fat-filled protein-based powders consisting of pea protein isolate, vegetable oil and a carbohydrate component were obtained. Each group of model fat-filled powders was formulated with four different carbohydrates (Nutriose, inulin, polydextrose and trehalose). The formulations were kept for 6 months at 25 °C. In fats extracted from “fresh” powdered products and stored formulas, the following parameters have been determined: fatty acid composition, acid value, free fatty acid content, polyunsaturated-to-saturated fatty acids ratio and oxidation induction time in order to assess the stability of encapsulated fats. Fats extracted from pea protein-fat formulations showed a satisfactory hydrolytic stability. The most stable fats after storage were fats extracted from spray-dried fat-filled pea protein-based powders containing the mixture of palm and rapeseed oils formulated with inulin or trehalose. There is a significant relationship between the induction time and the unsaturated fatty acid content in fats extracted from fresh pea protein-fat formulas.

ACS Style

Anna Brynda-Kopytowska; Agata Górska; Joanna Bryś; Ewa Domian; Magdalena Wirkowska-Wojdyła; Ewa Ostrowska-Ligęza. Application of DSC and GC methods for characterization of newly designed spray-dried pea protein-fat preparations formulated with different types of a carbohydrate component. Journal of Thermal Analysis and Calorimetry 2018, 134, 609 -621.

AMA Style

Anna Brynda-Kopytowska, Agata Górska, Joanna Bryś, Ewa Domian, Magdalena Wirkowska-Wojdyła, Ewa Ostrowska-Ligęza. Application of DSC and GC methods for characterization of newly designed spray-dried pea protein-fat preparations formulated with different types of a carbohydrate component. Journal of Thermal Analysis and Calorimetry. 2018; 134 (1):609-621.

Chicago/Turabian Style

Anna Brynda-Kopytowska; Agata Górska; Joanna Bryś; Ewa Domian; Magdalena Wirkowska-Wojdyła; Ewa Ostrowska-Ligęza. 2018. "Application of DSC and GC methods for characterization of newly designed spray-dried pea protein-fat preparations formulated with different types of a carbohydrate component." Journal of Thermal Analysis and Calorimetry 134, no. 1: 609-621.

Journal article
Published: 01 April 2018 in Journal of Food Engineering
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ACS Style

Ewa Domian; Anna Brynda-Kopytowska; Jolanta Cieśla; Agata Górska. Effect of carbohydrate type on the DVS isotherm-induced phase transitions in spray-dried fat-filled pea protein-based powders. Journal of Food Engineering 2018, 222, 115 -125.

AMA Style

Ewa Domian, Anna Brynda-Kopytowska, Jolanta Cieśla, Agata Górska. Effect of carbohydrate type on the DVS isotherm-induced phase transitions in spray-dried fat-filled pea protein-based powders. Journal of Food Engineering. 2018; 222 ():115-125.

Chicago/Turabian Style

Ewa Domian; Anna Brynda-Kopytowska; Jolanta Cieśla; Agata Górska. 2018. "Effect of carbohydrate type on the DVS isotherm-induced phase transitions in spray-dried fat-filled pea protein-based powders." Journal of Food Engineering 222, no. : 115-125.

Journal article
Published: 01 February 2018 in LWT - Food Science and Technology
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ACS Style

Ewa Domian; Jan Cenkier; Agata Górska; Anna Brynda-Kopytowska. Effect of oil content and drying method on bulk properties and stability of powdered emulsions with OSA starch and linseed oil. LWT - Food Science and Technology 2018, 88, 95 -102.

AMA Style

Ewa Domian, Jan Cenkier, Agata Górska, Anna Brynda-Kopytowska. Effect of oil content and drying method on bulk properties and stability of powdered emulsions with OSA starch and linseed oil. LWT - Food Science and Technology. 2018; 88 ():95-102.

Chicago/Turabian Style

Ewa Domian; Jan Cenkier; Agata Górska; Anna Brynda-Kopytowska. 2018. "Effect of oil content and drying method on bulk properties and stability of powdered emulsions with OSA starch and linseed oil." LWT - Food Science and Technology 88, no. : 95-102.

Journal article
Published: 01 December 2017 in Food Hydrocolloids
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ACS Style

Ewa Domian; Anna Brynda-Kopytowska; Jolanta Cieśla; Ewa Ostrowska-Ligęza. Effect of the type of carbohydrate on the DVS critical relative humidity in spray-dried fat-filled pea protein-based powders: Comparison with monolayer coverage and Tg values. Food Hydrocolloids 2017, 73, 335 -343.

AMA Style

Ewa Domian, Anna Brynda-Kopytowska, Jolanta Cieśla, Ewa Ostrowska-Ligęza. Effect of the type of carbohydrate on the DVS critical relative humidity in spray-dried fat-filled pea protein-based powders: Comparison with monolayer coverage and Tg values. Food Hydrocolloids. 2017; 73 ():335-343.

Chicago/Turabian Style

Ewa Domian; Anna Brynda-Kopytowska; Jolanta Cieśla; Ewa Ostrowska-Ligęza. 2017. "Effect of the type of carbohydrate on the DVS critical relative humidity in spray-dried fat-filled pea protein-based powders: Comparison with monolayer coverage and Tg values." Food Hydrocolloids 73, no. : 335-343.

Journal article
Published: 15 May 2017 in International Journal of Food Science & Technology
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A semi-industrial spray drying process of chokeberry juice concentrate using maltodextrin was analysed. The influence of the content and dextrose equivalent (DE) of maltodextrin, inlet air temperature and rotary disc atomiser speed was studied on the physicochemical properties of the obtained powders. The size and structure of the powder particles, bulk density, moisture content, flowability, yield and total polyphenol content were analysed. An increase in carrier content from 50% to 70% caused a 4.9% increase in total polyphenol retention, better flowability (Hausner ratio decrease of 0.17) and greater yield of the powder (60%). An increase in the drying temperature (150–170 °C) caused larger particle size and improved powder flowability but also resulted in greater loss of total polyphenols. A decrease in rotary atomiser speed (11 000–15 000 rpm) had a moderate influence on particle size and improvement in flowability but had no effect on polyphenol retention. Changes in the DE (8–22) of maltodextrin as a carrier indicated a moderate growing dependence on particle size and worse flowability.

ACS Style

Jolanta Gawałek; Ewa Domian; Antoni Ryniecki; Sławomir Bakier. Effects of the spray drying conditions of chokeberry (Aronia melanocarpaL.) juice concentrate on the physicochemical properties of powders. International Journal of Food Science & Technology 2017, 52, 1933 -1941.

AMA Style

Jolanta Gawałek, Ewa Domian, Antoni Ryniecki, Sławomir Bakier. Effects of the spray drying conditions of chokeberry (Aronia melanocarpaL.) juice concentrate on the physicochemical properties of powders. International Journal of Food Science & Technology. 2017; 52 (9):1933-1941.

Chicago/Turabian Style

Jolanta Gawałek; Ewa Domian; Antoni Ryniecki; Sławomir Bakier. 2017. "Effects of the spray drying conditions of chokeberry (Aronia melanocarpaL.) juice concentrate on the physicochemical properties of powders." International Journal of Food Science & Technology 52, no. 9: 1933-1941.

Original paper
Published: 30 March 2017 in Food and Bioprocess Technology
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The objective of this study was to evaluate the potential of double wall material combinations, using legume protein (soy protein isolate and pea protein isolate) in combination with wheat dextrin soluble fiber or trehalose, as alternative materials for microencapsulation of flaxseed oil by spray drying. The obtained preparations, with oil content of 35%, were fine and difficult flowing powders, regardless of their composition. The 1% addition of silica to the powders significantly reduced their cohesiveness and improved their flowability. The efficiency of microencapsulation, calculated based on oil fat content, ranged from 62 to 98% and was higher in the powders with trehalose and in the powders containing soy protein. Effective protection against oxidation of microencapsulated oil was achieved in the protein-trehalose matrix, especially in the case of the vacuum-packed powders with pea protein during storage at refrigeration temperature. Replacing trehalose with soluble fiber enabled formation of powders less susceptible to caking under conditions of increased humidity, but it resulted in decreased microencapsulation efficiency. The combination of pea protein/carbohydrate resulted in the formation of microcapsules with porous structure, especially in the system with soluble fiber. With time, the structure of the primary emulsions and those reconstituted from powders containing pea protein changed from liquid to greasy and paste-like.

ACS Style

Ewa Domian; Anna Brynda-Kopytowska; Agata Marzec. Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose. Food and Bioprocess Technology 2017, 10, 1374 -1386.

AMA Style

Ewa Domian, Anna Brynda-Kopytowska, Agata Marzec. Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose. Food and Bioprocess Technology. 2017; 10 (7):1374-1386.

Chicago/Turabian Style

Ewa Domian; Anna Brynda-Kopytowska; Agata Marzec. 2017. "Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose." Food and Bioprocess Technology 10, no. 7: 1374-1386.