This page has only limited features, please log in for full access.
This study aimed to evaluate the feasibility of microencapsulating chokeberry extract by extrusion, and assess the effects of the selected carrier substance on the contents of polyphenolic compounds, antioxidant activity, color of microspheres, and ability of microspheres to inhibit α-amylase and α-glucosidase, after 14 and 28 days of storage. The results showed that appropriate selection of the polysaccharide coating is of great importance for the proper course of the microencapsulation process, the polyphenolic content of chokeberry capsules, and their antioxidant and antidiabetic properties. The addition of guar gum to a sodium alginate solution significantly increased the stability of polyphenolic compounds in microspheres during storage, whereas the addition of chitosan had a significantly negative effect on the stability of polyphenols. The coating variant composed of sodium alginate and guar gum was also found to be the most favorable for the preservation of the antioxidant activity of the capsules. On the other hand, capsules composed of sodium alginate, guar gum, and chitosan showed the best antidiabetic properties, which is related to these tricomponent microspheres having the best α-glucosidase inhibition.
Kamil Haładyn; Karolina Tkacz; Aneta Wojdyło; Paulina Nowicka. The Types of Polysaccharide Coatings and Their Mixtures as a Factor Affecting the Stability of Bioactive Compounds and Health-Promoting Properties Expressed as the Ability to Inhibit the α-Amylase and α-Glucosidase of Chokeberry Extracts in the Microencapsulation Process. Foods 2021, 10, 1994 .
AMA StyleKamil Haładyn, Karolina Tkacz, Aneta Wojdyło, Paulina Nowicka. The Types of Polysaccharide Coatings and Their Mixtures as a Factor Affecting the Stability of Bioactive Compounds and Health-Promoting Properties Expressed as the Ability to Inhibit the α-Amylase and α-Glucosidase of Chokeberry Extracts in the Microencapsulation Process. Foods. 2021; 10 (9):1994.
Chicago/Turabian StyleKamil Haładyn; Karolina Tkacz; Aneta Wojdyło; Paulina Nowicka. 2021. "The Types of Polysaccharide Coatings and Their Mixtures as a Factor Affecting the Stability of Bioactive Compounds and Health-Promoting Properties Expressed as the Ability to Inhibit the α-Amylase and α-Glucosidase of Chokeberry Extracts in the Microencapsulation Process." Foods 10, no. 9: 1994.
BACKGROUND Nowadays it is highly important to find new, cheap and widely available sources of tocopherol and tocotrienol compounds, and leaves are promising unconventional sources. The main goal of this study was to extend the currently limited knowledge concerning tocopherol and tocotrienol isomers composition determined using ultra-high performance liquid chromatography with fluorescent detector (UPLC-FL) analysis for various fruit tree leaves such as apple, pear, quince, apricot, peach, plum, sour cherry and sweet cherry. The leaves were collected two weeks after tree blooming and after fruit collection. Tocopherol and tocotrienol isomers were identified and quantified for the first time in all fruit tree leaves. RESULTS The total tocopherol content ranged from 203.34 to 260.86 for spring and 23.83 to 235.62 μg/g dry weight (dw) for autumn leaves and mainly consisted of α-tocopherol. The rest of the isomers of tocopherol and tocotrienols were also found in trace amounts. A significantly lower content of tocopherols and tocotrienols was detected in leaves after autumn collection of fruits compared to leaves collected after blooming. Among the analyzed leaves, time collected and species were significantly more important than their cultivars. Regarding quantification analysis, apricot > peach >> plums > apples leaves were identified as the best sources of tocopherols, and sweet and sour cherry leaves exhibited a lower content. CONCLUSION Fruit tree leaves are a novel significant source and good material for isolation of α-tocopherol for application in cosmetics, pharmaceuticals or in the food industry, e.g. production of beverages or other functional foods.
Aneta Wojdyło; Igor Piotr Turkiewicz; Karolina Tkacz; Francisca Hernandez. Fruit tree leaves as new valuable source of tocopherol and tocotrienol compounds. Journal of the Science of Food and Agriculture 2021, 1 .
AMA StyleAneta Wojdyło, Igor Piotr Turkiewicz, Karolina Tkacz, Francisca Hernandez. Fruit tree leaves as new valuable source of tocopherol and tocotrienol compounds. Journal of the Science of Food and Agriculture. 2021; ():1.
Chicago/Turabian StyleAneta Wojdyło; Igor Piotr Turkiewicz; Karolina Tkacz; Francisca Hernandez. 2021. "Fruit tree leaves as new valuable source of tocopherol and tocotrienol compounds." Journal of the Science of Food and Agriculture , no. : 1.
Chokeberry fruit, one of the richest plant sources of bioactives, is processed into different foodstuffs, mainly juice, which generates a considerable amount of by-products. To follow the latest trends in the food industry considering waste management, the study aimed to produce chokeberry pomace extract powders and conduct experimental and chemometric assessment of the effect of different carriers and drying techniques on the physico-chemical properties of such products. The PCA analysis showed that the examined powders were classified into two groups: freeze-dried (variation in case of moisture content, water activity, colour, and browning index) and vacuum-dried (bulk density). No clear pattern was observed for the physical properties of carrier added products. The sum of polyphenolics (phenolic acids, anthocyanins and flavonols) ranged from 3.3–22.7 g/100 g dry matter. Drying techniques had a stronger effect on the polyphenols profile than the type of carrier. Hydroxymethyl-L-furfural formation was enhanced by inulin addition during high-temperature treatment. Overall, the addition of maltodextrin and trehalose mixture for freeze drying and vacuum drying at 90 °C caused the highest retention of polyphenolics and the lowest formation of hydroxymethyl-L-furfural; however, an individual and comprehensive approach is required when the obtainment of high-quality chokeberry powders is expected.
Anna Michalska-Ciechanowska; Aleksandra Hendrysiak; Jessica Brzezowska; Aneta Wojdyło; Agnieszka Gajewicz-Skretna. How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts? Foods 2021, 10, 1864 .
AMA StyleAnna Michalska-Ciechanowska, Aleksandra Hendrysiak, Jessica Brzezowska, Aneta Wojdyło, Agnieszka Gajewicz-Skretna. How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts? Foods. 2021; 10 (8):1864.
Chicago/Turabian StyleAnna Michalska-Ciechanowska; Aleksandra Hendrysiak; Jessica Brzezowska; Aneta Wojdyło; Agnieszka Gajewicz-Skretna. 2021. "How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts?" Foods 10, no. 8: 1864.
The aim of this study was to determine the effect of different drying methods – freeze drying, spray drying and vacuum drying (at 50, 70, 90 °C) – on the quality factors of Japanese quince polyphenol extract, including physical parameters, phenolic compounds, and in vitro biological activities (antioxidant, anti-diabetic, anti-obesity, and anticholinesterase). The highest content of bioactive compounds was observed in samples after freeze drying (total phenolic content – 912.7 g/kg dry weight [dw]; flavan-3-ols – 467.3 g/kg dw). The antioxidant activity measured by Oxygen Radical Absorbance Capacity (ORAC) assay was the highest for samples vacuum dried at 70 °C (1455.5 mol Trolox/kg dw). Moreover, strong anti-diabetic properties were obtained after vacuum drying, and the samples subjected to freeze drying and spray drying showed the most favorable anti-cholinergic potential. Unfavorable changes in color, formation of 5-hydroxymethylfurfural (5-HMF) and degradation of phenolics were noted along with the increasing drying temperature in vacuum drying. For vacuum drying, the most optimal temperature is 70 °C, as the final product obtained in this way is characterized by favorable physical properties, a beneficial content of biological compounds, a low concentration of undesirable 5-hydroxymethylfurfural and satisfactory biological properties.
Igor Piotr Turkiewicz; Karolina Tkacz; Paulina Nowicka; Anna Michalska-Ciechanowska; Krzysztof Lech; Aneta Wojdyło. Physicochemical characterization and biological potential of Japanese quince polyphenol extract treated by different drying techniques. LWT 2021, 152, 112247 .
AMA StyleIgor Piotr Turkiewicz, Karolina Tkacz, Paulina Nowicka, Anna Michalska-Ciechanowska, Krzysztof Lech, Aneta Wojdyło. Physicochemical characterization and biological potential of Japanese quince polyphenol extract treated by different drying techniques. LWT. 2021; 152 ():112247.
Chicago/Turabian StyleIgor Piotr Turkiewicz; Karolina Tkacz; Paulina Nowicka; Anna Michalska-Ciechanowska; Krzysztof Lech; Aneta Wojdyło. 2021. "Physicochemical characterization and biological potential of Japanese quince polyphenol extract treated by different drying techniques." LWT 152, no. : 112247.
This study aimed to identify and quantify triterpenoids, phenolic compounds (by UPLC/ESI-Q/TOF-MS) and minerals (by FAAS) of the anatomical berry parts (skin, flesh, endocarp, seed), branches and leaves of seven sea buckthorn cultivars. The flavonols exceeded 0.7 g/100 g dry weight of leaves and skins. The ratio of quercetin to isorhamnetin derivatives was higher than 1.0 for skins, flesh, branches and leaves. The most flavan-3-ols and polymeric procyanidins were found in branches, and phenolic acids in leaves. 11 triterpenoids were identified, including some new ones such as pomolic acid dominating in berry parts. Triterpenoids were five times more abundant in the flesh than the leaves, where ursolic acid constituted 46 % of these triterpenes. High contents of corosolic acid and betulinic acid were specific for branches, and betulin and oleanolic and ursolic acids for skins. The best sources of sodium were endocarp and leaves, potassium – flesh and endocarp, calcium – leaves, and magnesium – seeds. Leaves and branches were rich in iron and copper, while seeds were rich in zinc. A characteristic feature of leaves was an iron to manganese ratio of 1:1. Diverse fractions of sea buckthorn give the potential of non-waste food production with the desired profile of pro-health components.
Karolina Tkacz; Aneta Wojdyło; Igor Piotr Turkiewicz; Paulina Nowicka. Triterpenoids, phenolic compounds, macro- and microelements in anatomical parts of sea buckthorn (Hippophaë rhamnoides L.) berries, branches and leaves. Journal of Food Composition and Analysis 2021, 103, 104107 .
AMA StyleKarolina Tkacz, Aneta Wojdyło, Igor Piotr Turkiewicz, Paulina Nowicka. Triterpenoids, phenolic compounds, macro- and microelements in anatomical parts of sea buckthorn (Hippophaë rhamnoides L.) berries, branches and leaves. Journal of Food Composition and Analysis. 2021; 103 ():104107.
Chicago/Turabian StyleKarolina Tkacz; Aneta Wojdyło; Igor Piotr Turkiewicz; Paulina Nowicka. 2021. "Triterpenoids, phenolic compounds, macro- and microelements in anatomical parts of sea buckthorn (Hippophaë rhamnoides L.) berries, branches and leaves." Journal of Food Composition and Analysis 103, no. : 104107.
The nutritional profile of seeds from eighteen Chaenomeles species and cultivars was determined using ultra-performance liquid chromatography (UPLC) and atomic absorption spectrometry (AAS). This is the first comprehensive attempt to determine the profile and content of sugars, organic acids, polyphenols, triterpenes, tocochromanols and minerals in Chaenomeles japonica, speciosa and superba seeds. C. japonica wild #3 seeds were characterized by the highest content of sugars (37.32 mg/g seeds, the dominant sugar was glucose) and organic acids (68.22 mg/g seeds, the highest share from galacturonic acid). The most abundant in phenolic compounds was C. speciosa 'Nivalis' (80.90 mg/g seeds), and the polymeric proanthocyanidins were the dominant group in the total phenolic content. The research revealed that Chaenomeles seeds contain 13 different triterpenes and oleanolic acid accounted for an average of 50 % of their total content. Furthermore, they contained 296−1375 μg of amino acids, 1.65–18.9 μg of tocopherols, and 0.25–2.71 μg of tocotrienols per g of seeds. The seeds are a source of all essential amino acids, and alpha homologs dominate among tocochromanols. Moreover, Chaenomeles seeds are low in sodium, but high in potassium (up to 5434 μg/g seeds) and are a good source of microelements (Fe, Cu, Zn and Mn). Therefore, they can be considered as a source of compounds with nutritional and pharmaceutical uses.
Igor Piotr Turkiewicz; Aneta Wojdyło; Karolina Tkacz; Paulina Nowicka. Comprehensive characterization of Chaenomeles seeds as a potential source of nutritional and biologically active compounds. Journal of Food Composition and Analysis 2021, 102, 104065 .
AMA StyleIgor Piotr Turkiewicz, Aneta Wojdyło, Karolina Tkacz, Paulina Nowicka. Comprehensive characterization of Chaenomeles seeds as a potential source of nutritional and biologically active compounds. Journal of Food Composition and Analysis. 2021; 102 ():104065.
Chicago/Turabian StyleIgor Piotr Turkiewicz; Aneta Wojdyło; Karolina Tkacz; Paulina Nowicka. 2021. "Comprehensive characterization of Chaenomeles seeds as a potential source of nutritional and biologically active compounds." Journal of Food Composition and Analysis 102, no. : 104065.
The valorization of brewers’ spent grain (BSG) as an ingredient has been reported to increase the nutritional value of various food items. However, it diminishes its mechanical properties, technological processing properties, and the acceptability of the final food products. This study aims to modify the dietary fiber composition of BSG by autoclave treatment (AT) in order to improve its functional properties. Different temperatures and time exposures were evaluated along with the involvement of pressure. The results show that AT is able to modify the composition of soluble and insoluble dietary fiber, hydration properties, oil holding capacity, and color, in addition to the proximate composition of BSG. FTIR spectrum confirms the changes in the microstructure of BSG, specifically in the hydroxyl and acid functional groups. AT increases the lightness of BSG, which allow for greater additions in food products. AT also decreased the Aw, thus inhibiting the degradation due to microbial growth and chemical reaction. Therefore, AT seemingly extends the safety of BSG during storage. In conclusion, autoclave treatment can be used to improve the quality of BSG, with the consideration that certain conditions need to be optimized. Further studies on food applications and specific biological compounds are expected.
Joncer Naibaho; Małgorzata Korzeniowska; Aneta Wojdyło; Adam Figiel; Baoru Yang; Oskar Laaksonen; Maike Foste; Raivo Vilu; Ene Viiard. Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient. LWT 2021, 149, 111877 .
AMA StyleJoncer Naibaho, Małgorzata Korzeniowska, Aneta Wojdyło, Adam Figiel, Baoru Yang, Oskar Laaksonen, Maike Foste, Raivo Vilu, Ene Viiard. Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient. LWT. 2021; 149 ():111877.
Chicago/Turabian StyleJoncer Naibaho; Małgorzata Korzeniowska; Aneta Wojdyło; Adam Figiel; Baoru Yang; Oskar Laaksonen; Maike Foste; Raivo Vilu; Ene Viiard. 2021. "Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient." LWT 149, no. : 111877.
BACKGROUND Juices are currently the fast growing segment in the fruit and vegetable industry sector. However, there are still no reports on the diversity of phytochemical profile and health-promoting properties of commercial sea buckthorn (Hippophaë rhamnoides) juices. This study aimed to identify and quantify phytoprostanes, phytofurans (UHPLC-QqQ-MS/MS), tocopherols, tocotrienols (UPLC-FL), carotenoids and free amino acids (UPLC-PDA-Q/TOF-MS) and assess the anti-cholinergic, anti-diabetic, anti-obesity, anti-inflammatory and antioxidant potential by in vitro assays of commercial sea buckthorn juices. RESULTS PhytoPs and PhytoFs in sea buckthorn juices were identified for the first time. Juices contained eight F1-, D1-, B1- and L1-phytoprostanes and one phytofuran (32.31-1523.51 ng and up to 101.47 μg/100 g dry weight (DW)), four tocopherol congeners (22.23-94.08 mg/100 g DW) and three tocotrienols (5.93-25.34 mg/100 g DW). 18 carotenoids were identified, including 10 xanthophylls, 7 carotenes and phytofluene, at a concentration of 133.65 to 839.89 mg/100 g DW. Among the 20 amino acids (175.92-1,822.60 mg/100 g DW) asparagine was dominant, and essential and conditionally essential amino acids constituted 11 to 41% of the total. The anti-enzyme and antioxidant potential of juices correlated selectively with the composition. CONCLUSION Sea buckthorn juice can be a valuable dietary source of vitamins E and A, oxylipins and amino acids, used in the prevention of metabolic syndrome, inflammation and neurodegenerative processes. The differentiation of composition and bioactive potential of commercial juices indicate that for the consumer it should be important to choose juices from the declared berry cultivars and crops.
Karolina Tkacz; Ángel Gil‐Izquierdo; Sonia Medina; Igor Piotr Turkiewicz; Raúl Domínguez‐Perles; Paulina Nowicka; Aneta Wojdyło. Phytoprostanes, phytofurans, tocopherols, tocotrienols, carotenoids and free amino acids and biological potential of sea buckthorn juices. Journal of the Science of Food and Agriculture 2021, 1 .
AMA StyleKarolina Tkacz, Ángel Gil‐Izquierdo, Sonia Medina, Igor Piotr Turkiewicz, Raúl Domínguez‐Perles, Paulina Nowicka, Aneta Wojdyło. Phytoprostanes, phytofurans, tocopherols, tocotrienols, carotenoids and free amino acids and biological potential of sea buckthorn juices. Journal of the Science of Food and Agriculture. 2021; ():1.
Chicago/Turabian StyleKarolina Tkacz; Ángel Gil‐Izquierdo; Sonia Medina; Igor Piotr Turkiewicz; Raúl Domínguez‐Perles; Paulina Nowicka; Aneta Wojdyło. 2021. "Phytoprostanes, phytofurans, tocopherols, tocotrienols, carotenoids and free amino acids and biological potential of sea buckthorn juices." Journal of the Science of Food and Agriculture , no. : 1.
The effects of dietary supplementation with extracts of rosemary (RO) and blackcurrant (BC) on the performance indices and the oxidative stability of broiler meat were investigated during a 35-d experiment. For the experiment, 120 one-day-old male Hubbard Flex broiler chicks were randomly allocated to 5 experimental groups (control group and 4 treatments, each in 6 replications, 24 birds per group, 4 birds per replicate) and fed control starter and grower diets or basal diets containing two concentrations (2.5 and 5 g/kg) of the RO and BC extracts. Basic performance traits (body weight gain, feed intake, feed conversion) were recorded during the trial. At the end of the experiment, pectoral and thigh muscles were collected. Thiobarbituric acid (TBA) assays using the muscles samples were performed after 1 and 5 d of chilling (4 °C) and after 90 d of frozen storage (−18 °C). The inclusion of RO and BC in the birds’ diet had no significant effects on weight gain and feed conversion ratio of chickens, or on carcass characteristics, compared with control group. Enrichment of chicken diet with RO and BC did not affect the oxidative stability of chicken breast muscles, but the tested extracts significantly reduced the malondialdehyde (MDA) formation in frozen thigh muscles.
Kamil Sierżant; Małgorzata Korzeniowska; Janusz Orda; Aneta Wojdyło; Florence Gondret; Tomasz Półbrat. The Effect of Rosemary (Rosmarinus officinalis) and Blackcurrant Extracts (Ribes nigrum) Supplementation on Performance Indices and Oxidative Stability of Chicken Broiler Meat. Animals 2021, 11, 1155 .
AMA StyleKamil Sierżant, Małgorzata Korzeniowska, Janusz Orda, Aneta Wojdyło, Florence Gondret, Tomasz Półbrat. The Effect of Rosemary (Rosmarinus officinalis) and Blackcurrant Extracts (Ribes nigrum) Supplementation on Performance Indices and Oxidative Stability of Chicken Broiler Meat. Animals. 2021; 11 (4):1155.
Chicago/Turabian StyleKamil Sierżant; Małgorzata Korzeniowska; Janusz Orda; Aneta Wojdyło; Florence Gondret; Tomasz Półbrat. 2021. "The Effect of Rosemary (Rosmarinus officinalis) and Blackcurrant Extracts (Ribes nigrum) Supplementation on Performance Indices and Oxidative Stability of Chicken Broiler Meat." Animals 11, no. 4: 1155.
Twelve carrot varieties with different colours (purple, orange, yellow, and white) and sizes (normal, mini, and micro) were analysed for prospective health benefits (activities against diabetes-, obesity-, and aging- related enzymes—α-amylase, α-glucosidase, lipase, acetylocholinesterase, and butyrylocholinesterase, respectively) and nutritional contents (polyphenols, carotenoids, and chlorophylls). The conducted studies showed that the highest content of total polyphenols was observed in different sizes of purple carrots. The normal yellow and mini orange carrots demonstrated the highest content of carotenoids. According to the study results, the mini purple carrot showed the highest activities against diabetes-related enzyme (α-glucosidase); furthermore, the highest activities of cholinesterase inhibitors were observed for micro purple carrot. Nevertheless, normal orange carrot exhibited the highest activity against lipase. The results of the present study showed that purple-coloured carrot samples of different sizes (normal, mini, and micro) exhibited attractive nutritional contents. However, their pro-health effects (anti-diabetic, anti-obesity, anti-aging) should not be seen in the inhibition of amylase, glucosidase, lipase, and cholinesterase. Probably the mechanisms of their action are more complex, and the possible health-promoting effect results from the synergy of many compounds, including fibre, phytochemicals, vitamins, and minerals. Therefore, it would be worth continuing research on different varieties of carrots.
Emel Yusuf; Aneta Wojdyło; Jan Oszmiański; Paulina Nowicka. Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties. Foods 2021, 10, 808 .
AMA StyleEmel Yusuf, Aneta Wojdyło, Jan Oszmiański, Paulina Nowicka. Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties. Foods. 2021; 10 (4):808.
Chicago/Turabian StyleEmel Yusuf; Aneta Wojdyło; Jan Oszmiański; Paulina Nowicka. 2021. "Nutritional, Phytochemical Characteristics and In Vitro Effect on α-Amylase, α-Glucosidase, Lipase, and Cholinesterase Activities of 12 Coloured Carrot Varieties." Foods 10, no. 4: 808.
Drying is considered as the most common and fundamental technique for the postharvest preservation of herbs and is regarded as an excellent process to retain bioactive compounds. Past studies suggest that the choice of drying method and the parameters applied can influence the chemical and biological activities of herbs because pronounced differences in chemical content and composition are observed between the dried products obtained at different conditions. This fact has warranted numerous studies over the years to determine the influence of various drying methods on the content of bioactive compounds in functional food. This chapter will discuss the techniques and issues of herbs drying.
Chien Hwa Chong; Adam Figiel; Antoni Szummy; Aneta Wojdyło; Bee Lin Chua; Chun Hong Khek; Ma Chee Yuan. Herbs drying. Aromatic Herbs in Food 2021, 167 -200.
AMA StyleChien Hwa Chong, Adam Figiel, Antoni Szummy, Aneta Wojdyło, Bee Lin Chua, Chun Hong Khek, Ma Chee Yuan. Herbs drying. Aromatic Herbs in Food. 2021; ():167-200.
Chicago/Turabian StyleChien Hwa Chong; Adam Figiel; Antoni Szummy; Aneta Wojdyło; Bee Lin Chua; Chun Hong Khek; Ma Chee Yuan. 2021. "Herbs drying." Aromatic Herbs in Food , no. : 167-200.
This study aimed to determine the effect of dietary creeping wood sorrel powder (Oxalis corniculata) and chromium supplemented to broilers (1-42 days) exposed to heat stress, on their performance and on the intestinal and caecal microbiota.Area of study: Ilfov, RomaniaMaterial and methods: The feeding trial was conducted on 60, day-old Cobb 500 broilers, divided equally in two groups, each group with six replicates (5 chicks/ replicate). The broilers were housed in an experimental hall at 32° C constant temperature and 23h light regimen. Unlike the dietary control diet (C), the experimental diet (E) was supplemented with 1% creeping wood sorrel powder and 20 mg chromium picolinate/ kg premix. One bird from each replication was slaughtered on days 28 and 42, and samples of caecal and intestinal content were collected for bacteriological analysis.Main results: The dietary creeping wood sorrel powder and chromium supplements for heat-stressed broilers had no significant influence on their growth performance (1-42 d). Overall, E diet had a beneficial effect on the balance of the caecal microflora; however, in the intestine, E diet had a positive influence on the balance of the intestinal microflora, only for the samples collected at 28 days.Research highlights: Dietary creeping wood sorrel powder and chromium supplements can be an efficient tool for maintaining a proper balance of intestinal microflora in heat-stressed broilers.
Mihaela Saracila; Tatiana D. Panaite; Cristina Tabuc; Cristina Soica; Arabela Untea; Iulia Varzaru; Aneta Wojdyło; Rodica D. Criste. Maintaining intestinal microflora balance in heat-stressed broilers using dietary creeping wood sorrel (Oxalis corniculata) powder and chromium (chromium picolinate). Spanish Journal of Agricultural Research 2020, 18, e0612 .
AMA StyleMihaela Saracila, Tatiana D. Panaite, Cristina Tabuc, Cristina Soica, Arabela Untea, Iulia Varzaru, Aneta Wojdyło, Rodica D. Criste. Maintaining intestinal microflora balance in heat-stressed broilers using dietary creeping wood sorrel (Oxalis corniculata) powder and chromium (chromium picolinate). Spanish Journal of Agricultural Research. 2020; 18 (3):e0612.
Chicago/Turabian StyleMihaela Saracila; Tatiana D. Panaite; Cristina Tabuc; Cristina Soica; Arabela Untea; Iulia Varzaru; Aneta Wojdyło; Rodica D. Criste. 2020. "Maintaining intestinal microflora balance in heat-stressed broilers using dietary creeping wood sorrel (Oxalis corniculata) powder and chromium (chromium picolinate)." Spanish Journal of Agricultural Research 18, no. 3: e0612.
The aim of this study was to determine the effect of different drying methods: convective (at 50, 60, 70 °C), vacuum-microwave (at 120, 240, 360, 480 W and 360 W with reduction to 120 W) and hybrid (convective pre-drying at 50, 60, 70 °C followed by vacuum-microwave drying at 120 W) on the quality parameters of novel red-fleshed apple fruit snacks (RFAs), such as phenolics, on-line antioxidant capacity, water activity and color. Drying kinetics, including a temperature profile of dried material, and modified Page model were determined. Freeze-drying was used as a control method. The highest content of bioactive compounds in the samples was retained following freeze-drying, then hybrid, vacuum-microwave and finally convection drying. The antioxidant capacity measured by on-line 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), identified anthocyanins, flavan-3-ols and phenolic acid as the main compounds responsible for this activity. Unfavorable changes in color, formation of hydroxymethylfurfural (HMF) and degradation of polyphenolics were noted along with increasing drying temperature and magnetron power. The red-fleshed apple snacks are a promising high-quality dehydrated food product belonging to functional foods category.
Aneta Wojdyło; Krzysztof Lech; Paulina Nowicka. Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples. Molecules 2020, 25, 5521 .
AMA StyleAneta Wojdyło, Krzysztof Lech, Paulina Nowicka. Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples. Molecules. 2020; 25 (23):5521.
Chicago/Turabian StyleAneta Wojdyło; Krzysztof Lech; Paulina Nowicka. 2020. "Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples." Molecules 25, no. 23: 5521.
This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient. The BSGs were dried until they reached a stable weight, grounded to pass through a 385 µm sieve and were vacuum packed in non-transparent packaging for further analysis. The results showed that BSG contained a high dietary fiber content which was dominated by a insoluble dietary fiber level of about 38.0–43.9% and a soluble dietary fiber content of about 3.9–9.6%. There were three groups of polyphenolic identified: flavan-3-ols, phenolic acids and flavonols at quantities of 362.1–1165.7 mg/kg, 65.8–122.5 mg/kg and 3.6–13.8 mg/kg, respectively. Antioxidant capacity was examined using an in vitro assessment: the 2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid) (ABTS) capacity ranged from 0.086 to 0.241 mmol Trolox/100 g while the ferric reducing antioxidant potential (FRAP) capacity ranged from 0.106 to 0.306 µmol TE/100 g. In conclusion, BSG as a brewery waste can potentially be used as a functional food ingredient due to its properties. It is suggested that further studies are needed to explore BSG’s impact on the development of functional food products.
Joncer Naibaho; Małgorzata Korzeniowska; Aneta Wojdyło; Adam Figiel; Baoru Yang; Oskar Laaksonen; Maike Foste; Raivo Vilu; Ene Viiard. The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity. Proceedings 2020, 70, 86 .
AMA StyleJoncer Naibaho, Małgorzata Korzeniowska, Aneta Wojdyło, Adam Figiel, Baoru Yang, Oskar Laaksonen, Maike Foste, Raivo Vilu, Ene Viiard. The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity. Proceedings. 2020; 70 (1):86.
Chicago/Turabian StyleJoncer Naibaho; Małgorzata Korzeniowska; Aneta Wojdyło; Adam Figiel; Baoru Yang; Oskar Laaksonen; Maike Foste; Raivo Vilu; Ene Viiard. 2020. "The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity." Proceedings 70, no. 1: 86.
Osmotic dehydration (OD) performed in concentrated fruit juices used as osmotic solution (OS) comes with some limitations resulting from the material cell structure and is not entirely recognized at the moment. Filtration of the juice could provide some insight into the phenomena occurring throughout the OD. Therefore, the main aim of the study was to recognize the mechanism of selective penetration during OD and evaluate the effect of filtration on physical and chemical properties of osmo-dehydrated material. For this purpose, OD of pumpkin in non-filtrated and filtrated (filters 0.2, 0.45, 0.8, 1.2, 3, 5 and 8 μm) concentrated chokeberry juice was carried out in the study. Moreover, scanning electron microscope (SEM) images were provided. Total phenolic content (TPC) and antioxidant capacity measured by Ferric Reducing Antioxidant Potential (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC ABTS) of OS and the material were determined. It was found that even though filtration of osmotic solution had a moderate influence on the mass transfer, it greatly affected the chemical composition of dehydrated material. The best option, considering both chemical and physical properties of the dehydrated material, is the use of non-filtrated solution. However, when shorter time of OD is considered, much better results are obtained for filtrated solutions.
Klaudia Masztalerz; Adam Figiel; Anna Michalska-Ciechanowska; Aneta Wojdyło; Paulina Nowicka; Krzysztof Lech. The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material. Molecules 2020, 25, 5412 .
AMA StyleKlaudia Masztalerz, Adam Figiel, Anna Michalska-Ciechanowska, Aneta Wojdyło, Paulina Nowicka, Krzysztof Lech. The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material. Molecules. 2020; 25 (22):5412.
Chicago/Turabian StyleKlaudia Masztalerz; Adam Figiel; Anna Michalska-Ciechanowska; Aneta Wojdyło; Paulina Nowicka; Krzysztof Lech. 2020. "The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material." Molecules 25, no. 22: 5412.
BACKGROUND Water scarcity is currently affecting many areas of the world reaching worrying levels in drought areas such as south of Spain. To cope with this issue, researchers in agriculture sector implemented deficit irrigation strategies meant to reduce the water consumption by increasing the fruit quality. Almond is among the most popular tree nut worldwide and the first most cultivated in Spain. Almonds consumption, together with other nuts was widely associated to improvements in cardiovascular health, metabolic syndrome, and diabetes due to its bioactive compounds, such as polyphenols, among others. Water deficit strategies generate hydroSOStainable almonds with high content of bioactive compounds raised in water stress conditions. The aim of this work was to study the relationship between water stress, color, and polyphenols in hydroSOStainable almonds. For this, instrumental color, total phenolic content, and phenolic compounds were measured and correlated using Pearson's correlation. RESULTS The results showed a strong relationship between water stress, color and polyphenols of almonds, showing that increasing the waters tress in plant up to ~100 MPa × day values of stress integral, rise the polyphenols in almonds leading to a reddish color. CONCLUSION Finally, this research demonstrated that implementing water‐saving strategies help to improve the phenolic content and the color of hydroSOStainable almonds and also that isorhamnetin‐3‐O‐rutinoside, isorhamnetin‐3‐O‐glucoside and kaempferol‐3‐O‐glucoside could be important markers of hydroSOStainable almonds (cv. Vairo). Besides, the hydroSOStainable almonds could be an important source of phenols by ingesting 25 % of the estimated total polyphenolic daily intake.
Leontina Lipan; Marina Cano‐Lamadrid; Jacinta Collado‐González; Aneta Wojdyło; David López‐Lluch; Alfonso Moriana; Ángel A. Carbonell‐Barrachina. Correlation between water stress and phenolic compounds of hydroSOStainable almonds. Journal of the Science of Food and Agriculture 2020, 101, 3065 -3070.
AMA StyleLeontina Lipan, Marina Cano‐Lamadrid, Jacinta Collado‐González, Aneta Wojdyło, David López‐Lluch, Alfonso Moriana, Ángel A. Carbonell‐Barrachina. Correlation between water stress and phenolic compounds of hydroSOStainable almonds. Journal of the Science of Food and Agriculture. 2020; 101 (7):3065-3070.
Chicago/Turabian StyleLeontina Lipan; Marina Cano‐Lamadrid; Jacinta Collado‐González; Aneta Wojdyło; David López‐Lluch; Alfonso Moriana; Ángel A. Carbonell‐Barrachina. 2020. "Correlation between water stress and phenolic compounds of hydroSOStainable almonds." Journal of the Science of Food and Agriculture 101, no. 7: 3065-3070.
The aim of the study was to analyze potential health-promoting and nutritional components (polyphenols, L-ascorbic acid, carotenoids, chlorophylls, amino acids, organic acid, sugars, ash and pectins) of selected sprouts (radish, lentil, black medick, broccoli, sunflower, leek, beetroot, mung beans) and microgreens (kale, radish, beetroot, green peas, amaranth). Moreover, antioxidant capacity (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), ferric reducing ability of plasma (FRAP), and oxygen radical absorbance capacity (ORAC)), in vitro anti-diabetic potential (inhibition of α-amylase and α-glucosidase), and anti-obesity (pancreatic lipase) and anti-cholinergic (acetylcholinesterase and butyrylcholinesterase) activity were evaluated. The results of this study show that sprouts are effective in antioxidant capacity as a result of a high content of polyphenols and L-ascorbic acid. Additionally, sprouts are better sources of amino acids, pectins and sugars than microgreens. Microgreens were characterized by high content of carotenoids and chlorophylls, and organic acid, without any sugars, exhibiting higher anti-diabetic and anti-cholinergic activity than sprouts. Some selected sprouts (broccoli, radish, lentil) and microgreens (radish, amaranths, kale) should be used daily as superfoods or functional food.
Aneta Wojdyło; Paulina Nowicka; Karolina Tkacz; Igor Piotr Turkiewicz. Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In Vitro Bioactive Properties. Molecules 2020, 25, 4648 .
AMA StyleAneta Wojdyło, Paulina Nowicka, Karolina Tkacz, Igor Piotr Turkiewicz. Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In Vitro Bioactive Properties. Molecules. 2020; 25 (20):4648.
Chicago/Turabian StyleAneta Wojdyło; Paulina Nowicka; Karolina Tkacz; Igor Piotr Turkiewicz. 2020. "Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In Vitro Bioactive Properties." Molecules 25, no. 20: 4648.
During fruit juice powdering process numerous alterations may occur as a result of interactions of native bioactives and carriers. The objective was to investigate the effect of carrier addition on the changes in polyphenols’ profile in chokeberry powders obtained by spray- (180 °C), vacuum- (50, 70, 90 °C) and freeze-drying and to evaluate the interactions between bioactives toward formation of process contaminants. Phenolic acids, anthocyanins, flavonols, flavan-3-ols and procyanidins were identified in powders (18.1 – 35.4 g kg−1 dry matter). Vacuum drying at 90 °C resulted in a significant increase in (+)-catechin and HMF contents. The addition of inulin enhanced the generation of HMF compared to maltodextrin. Overall, addition of maltodextrin allowed for better anthocyanins’ retention. Depending on the drying method used, maltodextrin allowed for better retention of polyphenolics during freeze- and vacuum drying, while inulin during spray drying. The elaboration of the results was supported by chemometric analysis.
Anna Michalska-Ciechanowska; Jessica Brzezowska; Aneta Wojdyło; Agnieszka Gajewicz-Skretna; Ewa Ciska; Joanna Majerska. Chemometric contribution for deeper understanding of thermally-induced changes of polyphenolics and the formation of hydroxymethyl-L-furfural in chokeberry powders. Food Chemistry 2020, 342, 128335 .
AMA StyleAnna Michalska-Ciechanowska, Jessica Brzezowska, Aneta Wojdyło, Agnieszka Gajewicz-Skretna, Ewa Ciska, Joanna Majerska. Chemometric contribution for deeper understanding of thermally-induced changes of polyphenolics and the formation of hydroxymethyl-L-furfural in chokeberry powders. Food Chemistry. 2020; 342 ():128335.
Chicago/Turabian StyleAnna Michalska-Ciechanowska; Jessica Brzezowska; Aneta Wojdyło; Agnieszka Gajewicz-Skretna; Ewa Ciska; Joanna Majerska. 2020. "Chemometric contribution for deeper understanding of thermally-induced changes of polyphenolics and the formation of hydroxymethyl-L-furfural in chokeberry powders." Food Chemistry 342, no. : 128335.
BACKGROUND Obesity and type 2 diabetes mellitus are the most extended current chronic diseases and also Alzheimer pathology which is a progressive degenerative neurological disorder. Therefore, finding effective enzyme inhibitors responsible for the development of these diseases are essential. Therefore, the aim of this study was to investigate the impact of fruit purée (Cydonia oblonga, Ziziphus jujube and Malus domestica) and pomegranate juice cultivar (‘Mollar de Elche’ and ‘Wonderful’) of dried pomegranate sheets (DS) on the inhibition of enzymes associated with metabolic (α‐amylase, α‐glucosidase, and pancreatic lipase activity), and neurological disorder (acetylcholinesterase and butyrylcholinesterase activity). Quality properties (color coordinates, texture properties and sensory characteristics) of DS were also studied. In addition, it was researched the effect of storage conditions (4 months at 4 and 20 °C) on phenolic content. RESULTS DS from jujube had the highest antioxidant capacity and were characterized by the highest storage stability with respect to phenolic compounds. The α‐amylase and α‐glucosidase IC50 (mg mL‐1) inhibition of DS ranged from 107 to 216 and from 55.2 to values indicating no effect, respectively. The inhibition toward pancreatic lipase (IC50<5 mg mL‐1), acetylcholinesterase (ranged 9.15‐22.2 %) and butyrylcholinesterase (ranged 20.6‐48.6 %) was increased with the presence of total flavonoids and hydroxycinnamic acids content (identifying mainly in DS from quinces). It is noteworthy that none of the samples presented off‐flavors notes, supporting the high quality of the products. CONCLUSION Dried pomegranate sheet can be an innovative supplement to diet as a snack used in the prevention of neurological changes and disorders of carbohydrate and lipid metabolism. This article is protected by copyright. All rights reserved.
Marina Cano‐Lamadrid; Karolina Tkacz; Igor P Turkiewicz; Paulina Nowicka; Francisca Hernández; Krzystof Lech; Ángel A Carbonell‐Barrachina; Aneta Wojdyło. Inhibition of enzymes associated with metabolic and neurological disorder by dried pomegranate sheets as a function of pomegranate cultivar and fruit puree. Journal of the Science of Food and Agriculture 2020, 101, 2294 -2303.
AMA StyleMarina Cano‐Lamadrid, Karolina Tkacz, Igor P Turkiewicz, Paulina Nowicka, Francisca Hernández, Krzystof Lech, Ángel A Carbonell‐Barrachina, Aneta Wojdyło. Inhibition of enzymes associated with metabolic and neurological disorder by dried pomegranate sheets as a function of pomegranate cultivar and fruit puree. Journal of the Science of Food and Agriculture. 2020; 101 (6):2294-2303.
Chicago/Turabian StyleMarina Cano‐Lamadrid; Karolina Tkacz; Igor P Turkiewicz; Paulina Nowicka; Francisca Hernández; Krzystof Lech; Ángel A Carbonell‐Barrachina; Aneta Wojdyło. 2020. "Inhibition of enzymes associated with metabolic and neurological disorder by dried pomegranate sheets as a function of pomegranate cultivar and fruit puree." Journal of the Science of Food and Agriculture 101, no. 6: 2294-2303.
The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) constantly emphasize the importance of increasing fruit and vegetable consumption; these natural products help in the prevention of major diseases. Smoothies are a simple and convenient way of doing so; thus, their demand is constantly growing and their market is becoming important for the food industry. Therefore, the objective of this research was to determine Millennial consumer opinion towards novel fruit- and vegetable-smoothies available on the retail market. Napping®, descriptive sensory analysis, and consumer studies were conducted. Napping® results group samples into four clusters of smoothies; the main grouping factor was the type of fruit and the percentage of vegetables. Penalty analysis showed that smoothies need improvement mainly dealing with sweetness, bitterness, and vegetable flavors. Millennial consumers formed a homogeneous sensory group in which the overall liking was negatively correlated with the level of sweetness, and earthy, carrot, beetroot, and pear flavors. The key liking drivers were sourness and notes of mango, banana, and peach flavors. This research is a new insight into the perception of smoothies, provides comprehensive knowledge for the food industry, and can guide the design of new healthy smoothies.
Marina Cano-Lamadrid; Karolina Tkacz; Igor Piotr Turkiewicz; Jesús Clemente-Villalba; Lucía Sánchez-Rodríguez; Leontina Lipan; Elena García-García; Ángel A. Carbonell-Barrachina; Aneta Wojdyło. How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies? Foods 2020, 9, 1213 .
AMA StyleMarina Cano-Lamadrid, Karolina Tkacz, Igor Piotr Turkiewicz, Jesús Clemente-Villalba, Lucía Sánchez-Rodríguez, Leontina Lipan, Elena García-García, Ángel A. Carbonell-Barrachina, Aneta Wojdyło. How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies? Foods. 2020; 9 (9):1213.
Chicago/Turabian StyleMarina Cano-Lamadrid; Karolina Tkacz; Igor Piotr Turkiewicz; Jesús Clemente-Villalba; Lucía Sánchez-Rodríguez; Leontina Lipan; Elena García-García; Ángel A. Carbonell-Barrachina; Aneta Wojdyło. 2020. "How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies?" Foods 9, no. 9: 1213.