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Emilia Janiszewska-Turak
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland

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Journal article
Published: 26 August 2021 in Applied Sciences
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Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the physicochemical properties of fermented vegetable pomace. The work included examining the influence of the lactic acid bacteria (Levilactobacillus brevis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and its mixture in the ratio 1:1:1) used for vegetable fermentation (beetroot, red pepper, carrot), obtaining pomace from fermented vegetables, and then selection of drying technique using the following methods: convection drying (CD) or freeze-drying (FD) on the physical and chemical properties of pomace. In the obtained pomace and its dried form, dry substance, water activity, color, and active substances such as betalains and carotenoids by spectrophotometric method and also bacteria concentration were evaluated. After fermentation of pomace from the same vegetable, a similar concentration of lactic acid bacteria was found as well as dry substances, color and colorants. Results of physico-chemical properties were related to the used vegetable type. After drying of pomace, it could be seen a high decrease in bacteria and colorant concentration (betalains, carotenoids) independently from drying and vegetable type as well as used starter cultures. The smallest change was observed for spontaneously fermented vegetables compared to those in which the starter culture was used.

ACS Style

Emilia Janiszewska-Turak; Weronika Kołakowska; Katarzyna Pobiega; Anna Gramza-Michałowska. Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria. Applied Sciences 2021, 11, 7864 .

AMA Style

Emilia Janiszewska-Turak, Weronika Kołakowska, Katarzyna Pobiega, Anna Gramza-Michałowska. Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria. Applied Sciences. 2021; 11 (17):7864.

Chicago/Turabian Style

Emilia Janiszewska-Turak; Weronika Kołakowska; Katarzyna Pobiega; Anna Gramza-Michałowska. 2021. "Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria." Applied Sciences 11, no. 17: 7864.

Journal article
Published: 17 August 2021 in Comprehensive Reviews in Food Science and Food Safety
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In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented. Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.

ACS Style

Małgorzata Nowacka; Magdalena Dadan; Monika Janowicz; Artur Wiktor; Dorota Witrowa‐Rajchert; Ronit Mandal; Anubhav Pratap‐Singh; Emilia Janiszewska‐Turak. Effect of nonthermal treatments on selected natural food pigments and color changes in plant material. Comprehensive Reviews in Food Science and Food Safety 2021, 1 .

AMA Style

Małgorzata Nowacka, Magdalena Dadan, Monika Janowicz, Artur Wiktor, Dorota Witrowa‐Rajchert, Ronit Mandal, Anubhav Pratap‐Singh, Emilia Janiszewska‐Turak. Effect of nonthermal treatments on selected natural food pigments and color changes in plant material. Comprehensive Reviews in Food Science and Food Safety. 2021; ():1.

Chicago/Turabian Style

Małgorzata Nowacka; Magdalena Dadan; Monika Janowicz; Artur Wiktor; Dorota Witrowa‐Rajchert; Ronit Mandal; Anubhav Pratap‐Singh; Emilia Janiszewska‐Turak. 2021. "Effect of nonthermal treatments on selected natural food pigments and color changes in plant material." Comprehensive Reviews in Food Science and Food Safety , no. : 1.

Original paper
Published: 22 June 2021 in European Food Research and Technology
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To extend the shelf life of food, structural, sensory or mechanical properties are analysed to provide superlative quality for the dried product. The purpose of this paper is to examine the impact of drying methods and their parameters on the properties of strawberries (their structure, mechanical parameters and sensory profiles). The drying methods influenced the internal structure of strawberries. At the same temperature (45 °C) among various drying methods, strawberries obtained by vacuum drying (VD) had higher hardness than convective-dried fruits (AD), but it was significantly lower compared to freeze-dried samples (FD). Increase in temperature in the VD method caused changes in the hardness of dried fruits. They differed in the sensory profile including: appearance, texture and taste/flavour. The lowest intensity of cooked strawberries' aroma with high intensity of fresh strawberries' flavour, higher level of sour taste and lower sweetness were obtained in FD. By lowering the temperature in VD, the sensation of crispness or crunchiness decreased, and the intensity for gumminess, the impression of aroma of cooked or fresh strawberries increased. The highest correlations between sensory and mechanical properties were noted for VD fruits dried at temperature of 55 °C and set pressure of 4 kPa.

ACS Style

Dariusz Piotrowski; Eliza Kostyra; Piotr Grzegory; Emilia Janiszewska-Turak. Influence of drying methods on the structure, mechanical and sensory properties of strawberries. European Food Research and Technology 2021, 247, 1859 -1867.

AMA Style

Dariusz Piotrowski, Eliza Kostyra, Piotr Grzegory, Emilia Janiszewska-Turak. Influence of drying methods on the structure, mechanical and sensory properties of strawberries. European Food Research and Technology. 2021; 247 (8):1859-1867.

Chicago/Turabian Style

Dariusz Piotrowski; Eliza Kostyra; Piotr Grzegory; Emilia Janiszewska-Turak. 2021. "Influence of drying methods on the structure, mechanical and sensory properties of strawberries." European Food Research and Technology 247, no. 8: 1859-1867.

Journal article
Published: 16 June 2021 in Molecules
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Vegetable processing pomace contains valuable substances such as natural colors that can be reused as functional ingredients. Due to a large amount of water, they are an unstable material. The aim of our research was to assess how the pretreatment method (thermal or nonthermal) affects the properties of powders obtained from beet juice and pomace after the freeze-drying process. The raw material was steamed or sonicated for 10 or 15 min, and then squeezed into juice and pomace. Both squeezed products were freeze-dried. The content of dry substance; L*, a*, and b* color parameters; and the content of betalain pigments were analyzed. Pretreatments increased the proportion of red and yellow in the juices. Steam and ultrasound caused a significant reduction in parameter b* in the dried pomace. A significant increase in betanin in lyophilizates was observed after pretreatment with ultrasound and steam for 15 min. As a result of all experiments, dried juices and pomaces can also be used as a colorant source. However, there is higher potential with pomaces due to their additional internal substances as well as better storage properties. After a few hours, juice was sticky and not ready to use.

ACS Style

Emilia Janiszewska-Turak; Katarzyna Rybak; Ewelina Grzybowska; Ewelina Konopka; Dorota Witrowa-Rajchert. The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products. Molecules 2021, 26, 3683 .

AMA Style

Emilia Janiszewska-Turak, Katarzyna Rybak, Ewelina Grzybowska, Ewelina Konopka, Dorota Witrowa-Rajchert. The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products. Molecules. 2021; 26 (12):3683.

Chicago/Turabian Style

Emilia Janiszewska-Turak; Katarzyna Rybak; Ewelina Grzybowska; Ewelina Konopka; Dorota Witrowa-Rajchert. 2021. "The Influence of Different Pretreatment Methods on Color and Pigment Change in Beetroot Products." Molecules 26, no. 12: 3683.

Original article
Published: 22 November 2020 in International Journal of Food Science & Technology
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The objective of this study was to determinate the influence of carrier addition and spray‐drying temperatures (160 or 200°C) on physico‐chemical properties of spray‐dried carrot juice powder. As carriers maltodextrin and gum Arabic in different proportions were used. In powders were determined: moisture content, water activity, apparent density, size of particles, colour and carotenoids content. The content of carotenoids in powders prepared from solutions with juice to carrier ratio 2:3 was 324.3 ‐ 406.6 mg/kg d.m., while in powders with a J:C=3:2 values ranged from 576.7 to 637.7 mg/kg d.m. The highest content of carotenoids and the most yellow colour were observed in powders with 1:3 gum Arabic to maltodextrin ratio. Powders with the highest amount of gum Arabic have the highest diameter and the lowest water activity. High inlet temperature caused brighter colour of powders, higher dry matter content, lower water activity and apparent density of powders.

ACS Style

Emilia Janiszewska‐Turak; Paulina Bąk; Andrzej Krzykowski; Dorota Witrowa‐Rajchert. The influence of the carrier addition and spray drying temperatures on physicochemical properties of microencapsulated carrot juice powder. International Journal of Food Science & Technology 2020, 56, 2768 -2779.

AMA Style

Emilia Janiszewska‐Turak, Paulina Bąk, Andrzej Krzykowski, Dorota Witrowa‐Rajchert. The influence of the carrier addition and spray drying temperatures on physicochemical properties of microencapsulated carrot juice powder. International Journal of Food Science & Technology. 2020; 56 (6):2768-2779.

Chicago/Turabian Style

Emilia Janiszewska‐Turak; Paulina Bąk; Andrzej Krzykowski; Dorota Witrowa‐Rajchert. 2020. "The influence of the carrier addition and spray drying temperatures on physicochemical properties of microencapsulated carrot juice powder." International Journal of Food Science & Technology 56, no. 6: 2768-2779.

Original article
Published: 20 November 2020 in International Journal of Food Science & Technology
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The aim of this study was to evaluate the influence of bacteria type and carrier addition during microencapsulation process by spray drying on the microorganism survival and physicochemical properties of fermented beetroot juice powder. Selected bacteria were: L.fermentum,L.plantarum and L.brevis and its mixture in proportion 1:1:1. Fermented beetroot juice containing selected LAB bacteria was spray‐dried at 160 o C. Maltodextrin and gum Arabic were used as drying carriers at 10% (w/w). All powders were stable (low water activity bellow < 0.25, high dry matter content 95‐98%). Bacteria type had the main influence on the chemical properties and amount of bacteria. The highest bacteria content was observed in powders with L.brevis as a starter, the same was observed for polyphenols and betalain content. However, the method of drying fermented juices still needs to be refined due to the 50% reduction in the number of microorganisms during the drying process.

ACS Style

Emilia Janiszewska‐Turak; Łucja Hornowska; Katarzyna Pobiega; Małgorzata Gniewosz; Dorota Witrowa‐Rajchert. The influence of Lactobacillus bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders. International Journal of Food Science & Technology 2020, 56, 2166 -2174.

AMA Style

Emilia Janiszewska‐Turak, Łucja Hornowska, Katarzyna Pobiega, Małgorzata Gniewosz, Dorota Witrowa‐Rajchert. The influence of Lactobacillus bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders. International Journal of Food Science & Technology. 2020; 56 (5):2166-2174.

Chicago/Turabian Style

Emilia Janiszewska‐Turak; Łucja Hornowska; Katarzyna Pobiega; Małgorzata Gniewosz; Dorota Witrowa‐Rajchert. 2020. "The influence of Lactobacillus bacteria type and kind of carrier on the properties of spray‐dried microencapsules of fermented beetroot powders." International Journal of Food Science & Technology 56, no. 5: 2166-2174.

Journal article
Published: 08 October 2020 in Processes
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The aim of this study was to determine the effect of the temperature of convection and freeze–drying of wild strawberry Fragaria vesca L. fruits on the drying kinetics and on selected quality features of the dried fruits. The process of convection drying was carried out at the temperatures of 25 °C, 40 °C, and 60 °C, whereas freeze–drying was carried out at the temperatures of 20 °C, 40 °C, and 60 °C of the heating shelves and at the pressure of 63 Pa in the lyophilizer chamber. The drying kinetics were best described by the Midilli model for both drying methods. An increase of the drying temperature to 60 °C, for both convection drying and freeze–drying, resulted in a decrease of the total content of phenolic compounds and of the antioxidant activity of the dried fruits. An increase in the temperature of convection drying reduced the lightness of the dried fruits. However, during freeze–drying, these features changed little despite the increase in the drying temperature. The dried fruits with the highest brightness were obtained at a freeze–drying temperature of 60 °C. The method of freeze–drying is proposed as the best because of the resulting color, L-ascorbic acid retention, and antioxidant properties of the dried fruits.

ACS Style

Andrzej Krzykowski; Dariusz Dziki; Stanisław Rudy; Urszula Gawlik-Dziki; Emilia Janiszewska-Turak; Beata Biernacka. Wild Strawberry Fragaria vescaL.: Kinetics of Fruit Drying and Quality Characteristics of the Dried Fruits. Processes 2020, 8, 1265 .

AMA Style

Andrzej Krzykowski, Dariusz Dziki, Stanisław Rudy, Urszula Gawlik-Dziki, Emilia Janiszewska-Turak, Beata Biernacka. Wild Strawberry Fragaria vescaL.: Kinetics of Fruit Drying and Quality Characteristics of the Dried Fruits. Processes. 2020; 8 (10):1265.

Chicago/Turabian Style

Andrzej Krzykowski; Dariusz Dziki; Stanisław Rudy; Urszula Gawlik-Dziki; Emilia Janiszewska-Turak; Beata Biernacka. 2020. "Wild Strawberry Fragaria vescaL.: Kinetics of Fruit Drying and Quality Characteristics of the Dried Fruits." Processes 8, no. 10: 1265.

Articles
Published: 08 February 2020 in Drying Technology
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Nowadays microencapsulation of pigments is widely applied to create stable powders. The aim of this study was to investigate the effect of thermal blanching as a form of pretreatment before pressing and carrier type on stability of microencapsulated carrot juice powder. Raw material used in the study was the carrot variety Kazan. One part of carrots was blanched before pressing the juice. Mixtures of low-crystallized maltodextrin (MD) with Arabic gum (AG) in different proportions (1:1, 2:1) and whey protein isolate (WPI) were used as carriers. Drying was carried out in a spray-drier at inlet air temperature of 160 °C. Two speeds of the disc were used (28,000; 39,000 rpm). Viscosity, soluble solid content, density, and carotenoid content were measured in juice. Water content, water activity, apparent and bulk density, size of particles, morphology, and carotenoid content were tested in powders. Carrot blanching resulted in higher viscosity, without influencing its density or soluble solid content of the juices in comparison with those without pretreatment. In most cases, blanching treatment caused a decrease in carotenoid content and increases in densities and diameters of powder particles. The change of carrier material from MD:AG mixtures to WPI caused an increase in diameter d50 and carotenoid content and decrease in density values.

ACS Style

Emilia Janiszewska-Turak; Dorota Witrowa-Rajchert. The influence of carrot pretreatment, type of carrier and disc speed on the physical and chemical properties of spray-dried carrot juice microcapsules. Drying Technology 2020, 39, 439 -449.

AMA Style

Emilia Janiszewska-Turak, Dorota Witrowa-Rajchert. The influence of carrot pretreatment, type of carrier and disc speed on the physical and chemical properties of spray-dried carrot juice microcapsules. Drying Technology. 2020; 39 (4):439-449.

Chicago/Turabian Style

Emilia Janiszewska-Turak; Dorota Witrowa-Rajchert. 2020. "The influence of carrot pretreatment, type of carrier and disc speed on the physical and chemical properties of spray-dried carrot juice microcapsules." Drying Technology 39, no. 4: 439-449.

Journal article
Published: 29 October 2019 in International Agrophysics
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Anthocyanins from chokeberry show significant health-promoting properties. Unfortunately, they are sensitive to environmental factors and require protection. Spray drying with carrier materials is a viable method used to protect sensitive ingredients. However, the choice of carrier material in...

ACS Style

Emilia Janiszewska-Turak; Andrzej Sak; Dorota Witrowa-Rajchert. Influence of the carrier material on the stability of chokeberry juice microcapsules. International Agrophysics 2019, 33, 517 -525.

AMA Style

Emilia Janiszewska-Turak, Andrzej Sak, Dorota Witrowa-Rajchert. Influence of the carrier material on the stability of chokeberry juice microcapsules. International Agrophysics. 2019; 33 (4):517-525.

Chicago/Turabian Style

Emilia Janiszewska-Turak; Andrzej Sak; Dorota Witrowa-Rajchert. 2019. "Influence of the carrier material on the stability of chokeberry juice microcapsules." International Agrophysics 33, no. 4: 517-525.

Original article
Published: 12 September 2019 in Journal of Food Science and Technology
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Chokeberry juice is used in the food industry because of its antioxidant activity as well as anti-diabetes, anti-mutagenic, bacteriostatic, anti-inflammatory and anti-virus properties. However in a liquid form its active ingredients can be unstable, so conversion into powder form is required. To improve the quality of the final product and extend information about the properties of chokeberry powder the aim of the study was to examine the relationship of inlet air temperature (160 °C, 200 °C) and carrier type maltodextrin (MD) 10DE and 15.6DE, arabic gum (AG) and their mixtures (AG:MD10 and AG:MD15—1:1, 1:3, 3:1) with the amounts of anthocyanins and polyphenols and selected physical properties of powders obtained after spray drying. Moreover stability of anthocyanin was tested after storage Obtained powders were characterized by low water activity (< 0.26), high dry matter content (97–99%) and good hygroscopic properties. Saccharification level of maltodextrin had no impact on the amount of bioactive components enclosed inside the capsules. Moreover, the mixtures of carriers, AG:MD appeared to have a large potential to ensure a high quality of chokeberry powder with high content of anthocyanin (1694–2028 mg/100 g) and polyphenols (about 3000 mg/100 g d.m.). Storage temperature mostly has no statistically significant influence on content of active ingredients, but an increase in colour coefficents was observed. The contents of anthocyanins and polyphenols were higher in powders stored at 4 °C than at 25 °C.

ACS Style

Magdalena Agnieszka Bednarska; Emilia Janiszewska-Turak. The influence of spray drying parameters and carrier material on the physico-chemical properties and quality of chokeberry juice powder. Journal of Food Science and Technology 2019, 57, 564 -577.

AMA Style

Magdalena Agnieszka Bednarska, Emilia Janiszewska-Turak. The influence of spray drying parameters and carrier material on the physico-chemical properties and quality of chokeberry juice powder. Journal of Food Science and Technology. 2019; 57 (2):564-577.

Chicago/Turabian Style

Magdalena Agnieszka Bednarska; Emilia Janiszewska-Turak. 2019. "The influence of spray drying parameters and carrier material on the physico-chemical properties and quality of chokeberry juice powder." Journal of Food Science and Technology 57, no. 2: 564-577.

Journal article
Published: 05 May 2019 in PRZEMYSŁ SPOŻYWCZY
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ACS Style

Emilia Janiszewska-Turak. Analiza zastosowania aromatów w produktach spożywczych. PRZEMYSŁ SPOŻYWCZY 2019, 1, 23 -28.

AMA Style

Emilia Janiszewska-Turak. Analiza zastosowania aromatów w produktach spożywczych. PRZEMYSŁ SPOŻYWCZY. 2019; 1 (5):23-28.

Chicago/Turabian Style

Emilia Janiszewska-Turak. 2019. "Analiza zastosowania aromatów w produktach spożywczych." PRZEMYSŁ SPOŻYWCZY 1, no. 5: 23-28.

Original article
Published: 20 September 2018 in Journal of Food Process Engineering
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Physicochemical properties of powdered vanilla and raspberry complex aromas obtained on industrial conditions by spray drying were investigated. Powders had low water content and activity, promoting long shelf‐life. Aroma retention was lower for vanilla flavors. Raspberry powdered flavors had poorer flowability, lower bulk density, lower particle size, and higher Tg. Additionally, physicochemical properties of powders from various locations of spray dryer (cyclone container/chamber) were compared—powders from the cyclone had higher water content and activity, but the flowability was not affected by collection place. Aromatic substances’ retention of raspberry flavors was better in chamber‐received powder, what was confirmed by sensory evaluation. Practical application This research gave the information about the significant influence of the type (vanilla and raspberry) of industrial flavor compositions on spray drying process done in industrial conditions and the properties of the obtained powders: aroma retention was lower for vanilla flavors, raspberry powdered flavors had poorer flowability, lower bulk density, lower particle size, and higher Tg. It is important for aroma creators, who should have knowledge how to avoid possible production problems (like sticking to the chamber wall, low efficiency), already at the stage of creating the recipe. Additionally, it was shown that some of the properties of powders taken from the cyclone container and the chamber of the spray dryer were different: powders from the cyclone had higher water content and activity, but the flowability was not affected by collection place. Aromatic substances’ retention of raspberry flavors was better in chamber‐received powder, what was confirmed by sensory evaluation.

ACS Style

Aleksandra Jedlińska; Katarzyna Samborska; Emilia Janiszewska-Turak; Dorota Witrowa-Rajchert; Anne-Marie Seuvre; Andrée Voilley. Physicochemical properties of vanilla and raspberry aromas microencapsulated in the industrial conditions by spray drying. Journal of Food Process Engineering 2018, 41, e12872 .

AMA Style

Aleksandra Jedlińska, Katarzyna Samborska, Emilia Janiszewska-Turak, Dorota Witrowa-Rajchert, Anne-Marie Seuvre, Andrée Voilley. Physicochemical properties of vanilla and raspberry aromas microencapsulated in the industrial conditions by spray drying. Journal of Food Process Engineering. 2018; 41 (7):e12872.

Chicago/Turabian Style

Aleksandra Jedlińska; Katarzyna Samborska; Emilia Janiszewska-Turak; Dorota Witrowa-Rajchert; Anne-Marie Seuvre; Andrée Voilley. 2018. "Physicochemical properties of vanilla and raspberry aromas microencapsulated in the industrial conditions by spray drying." Journal of Food Process Engineering 41, no. 7: e12872.

Journal article
Published: 01 December 2017 in Food Chemistry
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This study investigates the effect of carrier type on the physical and structural properties of microcapsules of pure carrot juice. Low-crystallised maltodextrin (MD), gum arabic (GA), mixtures of MD and GA (1:1; 2:1; 3:1) and whey protein isolate (WPI) were used as carriers. Microencapsulation was carried out in a spray-drier at inlet air temperature of 160°C. Powders were investigated for dry matter, water activity, diameter, carotene content and hygroscopicity. In addition, differential scanning calorimetry (DSC) and time domain nuclear magnetic resonance (TD-NMR) were applied to analyse microcapsules glass transition temperature (Tg). Carrot powders with GA used as a carrier material resulted in better carotenoids retention and higher stability of powders in terms of higher Tg, lower aw and good hygroscopic properties. However, all powders showed a low aw (below 0.26) and high dry matter content (98-99%) indicating a good potential for protection of microencapsulated carotenoids during the storage.

ACS Style

Emilia Janiszewska-Turak; Nicolò Dellarosa; Urszula Tylewicz; Luca Laghi; Santina Romani; Marco Dalla Rosa; Dorota Witrowa-Rajchert. The influence of carrier material on some physical and structural properties of carrot juice microcapsules. Food Chemistry 2017, 236, 134 -141.

AMA Style

Emilia Janiszewska-Turak, Nicolò Dellarosa, Urszula Tylewicz, Luca Laghi, Santina Romani, Marco Dalla Rosa, Dorota Witrowa-Rajchert. The influence of carrier material on some physical and structural properties of carrot juice microcapsules. Food Chemistry. 2017; 236 ():134-141.

Chicago/Turabian Style

Emilia Janiszewska-Turak; Nicolò Dellarosa; Urszula Tylewicz; Luca Laghi; Santina Romani; Marco Dalla Rosa; Dorota Witrowa-Rajchert. 2017. "The influence of carrier material on some physical and structural properties of carrot juice microcapsules." Food Chemistry 236, no. : 134-141.

Review
Published: 01 September 2017 in Food Research International
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Carotenoids are used as natural food colourants in the food industry. As unstable natural pigments they need protection. This protection can involve the microencapsulation process. There are numerous techniques that can be used for carotenoid protection, but two of them -spray drying and supercritical micronization - are currently the most commonly used. The objective of this paper is to describe these two techniques for carotenoid microencapsulation. In this review information from articles from the last five years was taken into consideration. Pigments described in the review are all carotenoids. Short summary of carotenoids sources was presented. For the spray drying technique, a review of carrier material and process conditions was made. Moreover, a short description of some of the most suitable processes involving supercritical fluids for carotenoids (astaxanthin, β-carotene, lutein and lycopene) encapsulation was given. These include the Supercritical Antisolvent process (SAS), Particles from Gas-Saturated Solutions (PGSS), Supercritical Fluid Extraction From an Emulsion (SFEE) and Solution Enhanced Dispersion by Supercritical fluids (SEDS). In most cases the studies, independently of the described method, were conducted on the laboratory scale. In some a scale-up was also tested. In the review a critical assessment of the used methods was made.

ACS Style

Emilia Janiszewska-Turak. Carotenoids microencapsulation by spray drying method and supercritical micronization. Food Research International 2017, 99, 891 -901.

AMA Style

Emilia Janiszewska-Turak. Carotenoids microencapsulation by spray drying method and supercritical micronization. Food Research International. 2017; 99 ():891-901.

Chicago/Turabian Style

Emilia Janiszewska-Turak. 2017. "Carotenoids microencapsulation by spray drying method and supercritical micronization." Food Research International 99, no. : 891-901.

Review
Published: 30 September 2016 in Polish Journal of Food and Nutrition Sciences
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The interest in whey and whey preparations has considerably increased in recent years. Whey and whey preparations are the so-called “forgotten treasure” and, because of their unique properties, they have been “rediscovered” and have been increasingly frequently and successfully used by various production plants in the food industry. They have also been eagerly purchased by consumers who are aware of the role of whey preparations in adequate human nutrition. For many years, there has been a tendency in the food processing industry to use substitutes of ingredients in recipes of many products. This situation can be observed in the case of foods with reduced fat and sugar, or products for lacto-ovo-vegetarians. Whey - and more specifically, its preparations - can also be used as a substitute. According to many literature sources, its use can have a positive impact not only on the consumers’ health but also on the finances of many companies, by reducing the costs of raw materials, and thus production costs. This review paper presents selected uses of whey and whey preparations in the food industry. The uses of whey discussed include: meat and meat products, reduced-fat products, yoghurts and ice creams, cheeses, bakery products, confectionery and pastry products, infant formulas, and whey drinks

ACS Style

Jolanta B. Królczyk; Tomasz Dawidziuk; Emilia Janiszewska-Turak; Bartosz Sołowiej. Use of Whey and Whey Preparations in the Food Industry – a Review. Polish Journal of Food and Nutrition Sciences 2016, 66, 157 -165.

AMA Style

Jolanta B. Królczyk, Tomasz Dawidziuk, Emilia Janiszewska-Turak, Bartosz Sołowiej. Use of Whey and Whey Preparations in the Food Industry – a Review. Polish Journal of Food and Nutrition Sciences. 2016; 66 (3):157-165.

Chicago/Turabian Style

Jolanta B. Królczyk; Tomasz Dawidziuk; Emilia Janiszewska-Turak; Bartosz Sołowiej. 2016. "Use of Whey and Whey Preparations in the Food Industry – a Review." Polish Journal of Food and Nutrition Sciences 66, no. 3: 157-165.

Journal article
Published: 01 April 2015 in Food and Bioproducts Processing
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ACS Style

Emilia Janiszewska-Turak; Aleksandra Jedlińska; Dorota Witrowa-Rajchert. Effect of homogenization parameters on selected physical properties of lemon aroma powder. Food and Bioproducts Processing 2015, 94, 405 -413.

AMA Style

Emilia Janiszewska-Turak, Aleksandra Jedlińska, Dorota Witrowa-Rajchert. Effect of homogenization parameters on selected physical properties of lemon aroma powder. Food and Bioproducts Processing. 2015; 94 ():405-413.

Chicago/Turabian Style

Emilia Janiszewska-Turak; Aleksandra Jedlińska; Dorota Witrowa-Rajchert. 2015. "Effect of homogenization parameters on selected physical properties of lemon aroma powder." Food and Bioproducts Processing 94, no. : 405-413.

Journal article
Published: 31 March 2015 in Nauka Przyroda Technologie
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ACS Style

Emilia Janiszewska-Turak; Agata Pisarska; Jolanta B. Królczyk. Natural food pigments application in food products. Nauka Przyroda Technologie 2015, 10, 1 .

AMA Style

Emilia Janiszewska-Turak, Agata Pisarska, Jolanta B. Królczyk. Natural food pigments application in food products. Nauka Przyroda Technologie. 2015; 10 (4):1.

Chicago/Turabian Style

Emilia Janiszewska-Turak; Agata Pisarska; Jolanta B. Królczyk. 2015. "Natural food pigments application in food products." Nauka Przyroda Technologie 10, no. 4: 1.

Journal article
Published: 01 September 2014 in Powder Technology
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Emilia Janiszewska-Turak. Microencapsulated beetroot juice as a potential source of betalain. Powder Technology 2014, 264, 190 -196.

AMA Style

Emilia Janiszewska-Turak. Microencapsulated beetroot juice as a potential source of betalain. Powder Technology. 2014; 264 ():190-196.

Chicago/Turabian Style

Emilia Janiszewska-Turak. 2014. "Microencapsulated beetroot juice as a potential source of betalain." Powder Technology 264, no. : 190-196.

Journal article
Published: 01 December 2013 in Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality
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Emilia Janiszewska; Dorota Witrowa-Rajchert; Edward Rój. METHODS AND TRENDS OF APPLYING SUPERCRITICAL MICRONIZATION. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2013, 1 .

AMA Style

Emilia Janiszewska, Dorota Witrowa-Rajchert, Edward Rój. METHODS AND TRENDS OF APPLYING SUPERCRITICAL MICRONIZATION. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2013; ():1.

Chicago/Turabian Style

Emilia Janiszewska; Dorota Witrowa-Rajchert; Edward Rój. 2013. "METHODS AND TRENDS OF APPLYING SUPERCRITICAL MICRONIZATION." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality , no. : 1.

Journal article
Published: 01 June 2013 in Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality
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ACS Style

Emilia Janiszewska; Monika Arciszewska; Dorota Witrowa-Rajchert. CORRELATION BETWEEN EFFICIENCY OF VANILLIN AROMA MICRO-ENCAPSULATION AND PHYSICAL PROPERTIES OF POWDERS OBTAINED. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2013, 88, 1 .

AMA Style

Emilia Janiszewska, Monika Arciszewska, Dorota Witrowa-Rajchert. CORRELATION BETWEEN EFFICIENCY OF VANILLIN AROMA MICRO-ENCAPSULATION AND PHYSICAL PROPERTIES OF POWDERS OBTAINED. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2013; 88 (3):1.

Chicago/Turabian Style

Emilia Janiszewska; Monika Arciszewska; Dorota Witrowa-Rajchert. 2013. "CORRELATION BETWEEN EFFICIENCY OF VANILLIN AROMA MICRO-ENCAPSULATION AND PHYSICAL PROPERTIES OF POWDERS OBTAINED." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 88, no. 3: 1.