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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.
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 StyleEmilia 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 StyleEmilia 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.
Dadih or dadiah is traditional fermented buffalo milk of Minangkabau, which occurs spontaneously. Dadih is commonly served as ampiang dadih, or other dishes. The microbiota found in dadih are dominated by lactic acid bacteria, and yeasts are also found. The lactic acid bacteria provide functional value, such as antimicrobial, hypocholesterolemic, antimutagenic, antioxidant, and immunomodulatory properties, as well as being the source of γ-aminobutyric acid (GABA) as an anti-stress agent and folate. Nevertheless, many challenges were observed in dadih production, including the limitation of buffalo milk production due to decreasing populations of buffalo in the last two decades, unstandardized dadih production due to the spontaneous fermentation in natural bamboo tubes, and safety problems as no heat treatment is applied in the production of dadih. These problems impede the development of dadih production, thus is it important to improve buffalo cultivation through artificial insemination programs, using different types of milk and pasteurization processes in dadih production, and incubator development to accelerate the fermentation period.
Marcellus Arnold; Yolanda Victoria Rajagukguk; Anna Gramza-Michałowska. Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau. Beverages 2021, 7, 60 .
AMA StyleMarcellus Arnold, Yolanda Victoria Rajagukguk, Anna Gramza-Michałowska. Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau. Beverages. 2021; 7 (3):60.
Chicago/Turabian StyleMarcellus Arnold; Yolanda Victoria Rajagukguk; Anna Gramza-Michałowska. 2021. "Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau." Beverages 7, no. 3: 60.
In this research, supercritical CO2 extraction is applied to extract bioactive compounds from Lamium album (white dead nettle, Lamiaceae). Extraction was performed at various temperatures (40, 50, and 60 °C) using methanol as co-solvent at a constant flow rate of CO2, methanol, and pressure. The collected extracts were characterized in terms of antioxidant capacity by using DPPH, ABTS and FRAP in vitro antioxidant activity assays, whereas the Folin–Ciocalteu procedure was employed to estimate the total phenols content (TPC). On the other hand, phenolic compounds in the extracts were quantitated by liquid chromatography coupled with a photodiode array detector (UPLC-PDA) and confirmed with a mass detector (TQD). The extracts have shown high TPC ranged between 234.17 to 650.17 mg GAE/g extract. DPPH scavenging of the extracts was estimated and obtained EC50 values ranged from 0.12 to 0.37 mg/mL of solution. The ABTS radical scavenging activity ranged from 43.20 to 44.53 µg TE/g. The FRAP value was found within the range of 19.48 to 44.74 µmol TE/g of extract. Differences between extraction conditions were observed. In this research, 50 °C/250 bar was efficient for the TPC, DPPH, ABTS, and FRAP assays; moreover, statistically, TPCs and FRAP assay showed significant differences between the conditions at α = 0.05. The identification of phenolic compounds in the obtained extract of Lamium album flowers, using UPLC/PDA, revealed that chrysin, pinostrobin, myricetin, and trans-3-hydroxycinnamic acid were the significant molecules present, which may be responsible for the high content of polyphenols and antioxidant activity. The results obtained indicated that SC-CO2 could be considered an alternative method for extracting bioactive compounds of Lamium album. High antioxidant activity and the presence of various bioactive compounds indicate the potential of this plant from the Lamiaceae family and the possibility of its application in various industries, including agriculture, food technology, or pharmacy.
Pascaline Aimee Uwineza; Anna Gramza-Michałowska; Marcin Bryła; Agnieszka Waśkiewicz. Antioxidant Activity and Bioactive Compounds of Lamium album Flower Extracts Obtained by Supercritical Fluid Extraction. Applied Sciences 2021, 11, 7419 .
AMA StylePascaline Aimee Uwineza, Anna Gramza-Michałowska, Marcin Bryła, Agnieszka Waśkiewicz. Antioxidant Activity and Bioactive Compounds of Lamium album Flower Extracts Obtained by Supercritical Fluid Extraction. Applied Sciences. 2021; 11 (16):7419.
Chicago/Turabian StylePascaline Aimee Uwineza; Anna Gramza-Michałowska; Marcin Bryła; Agnieszka Waśkiewicz. 2021. "Antioxidant Activity and Bioactive Compounds of Lamium album Flower Extracts Obtained by Supercritical Fluid Extraction." Applied Sciences 11, no. 16: 7419.
Phenolic compounds and thiamine may serve as therapies against oxidative stress-related neurodegenerative diseases. However, it is important to note that these components show high instability under changing conditions. The study’s aim was to determine the impact of the thiamine concentration (hydrochloride—TH and pyrophosphate—TP; in the range 0.02 to 20 mg/100 g on the indices of the chelating properties and reducing power, and free radicals scavenging indices of EGCG, EGC, ECG and caffeine added from 0.04 to 6.0 mg/100 g. Our research confirmed that higher concentrations of TH and TP can exhibit significant activity against the test antioxidant indices of all components. When above 5.0 mg/100 g of thiamine was used, the radical scavenging abilities of the compound decreased in the following order: EGCG > ECG > EGC > caffeine. The highest correlation was found for the concentration of thiamine pyrophosphate to 20.0 mg/100 g and EGCG. Knowledge of the impact of factors associated with the concentration of both EGCG, EGC, ECG or caffeine and thiamine on their activity could carry weight in regulating the quality supplemented foods, especially of nutrition support for people of all ages were oral, enteral tube feeding and parenteral nutrition).
Justyna Piechocka; Anna Gramza-Michałowska; Krystyna Szymandera-Buszka. The Changes in Antioxidant Activity of Selected Flavonoids and Caffeine Depending on the Dosage and Form of Thiamine. Molecules 2021, 26, 4702 .
AMA StyleJustyna Piechocka, Anna Gramza-Michałowska, Krystyna Szymandera-Buszka. The Changes in Antioxidant Activity of Selected Flavonoids and Caffeine Depending on the Dosage and Form of Thiamine. Molecules. 2021; 26 (15):4702.
Chicago/Turabian StyleJustyna Piechocka; Anna Gramza-Michałowska; Krystyna Szymandera-Buszka. 2021. "The Changes in Antioxidant Activity of Selected Flavonoids and Caffeine Depending on the Dosage and Form of Thiamine." Molecules 26, no. 15: 4702.
Because the world’s population is deficient in dietary calcium, it is important to search for new sources of this essential mineral for the bones and the entire body. One of the innovative foods that could act as such a source is pumpkin enriched with calcium lactate by means of osmotic dehydration. Providing the body with easily absorbable calcium may have beneficial effects on the reconstruction of bone tissue. Postmenopausal osteoporosis is associated with body weight and fat mass gain, and the aim of the present study was to evaluate the effect of consuming enriched pumpkin on the levels of adipokines and cytokines produced by the adipose tissue. This study was conducted on 12-month-old female Wistar rats that received nutritional intervention for 12 weeks. After termination of the rats, the levels of leptin, adiponectin, interleukin 31 and interleukin 33 in serum and adipose tissue were determined, and the femurs were examined histopathologically. It was demonstrated that calcium-enriched pumpkin reduced bone marrow femoral adipocytes and also markedly decreased serum leptin levels in groups of rats after ovariectomy, which was associated with a decrease of fat content. Additionally, it seems that calcium-enriched pumpkin may reduce body weight gain often observed after menopause.
Natalia Wawrzyniak; Joanna Suliburska; Bartosz Kulczyński; Paweł Kołodziejski; Paweł Kurzawa; Anna Gramza-Michałowska. Calcium-Enriched Pumpkin Affects Serum Leptin Levels and Fat Content in a Rat Model of Postmenopausal Osteoporosis. Nutrients 2021, 13, 2334 .
AMA StyleNatalia Wawrzyniak, Joanna Suliburska, Bartosz Kulczyński, Paweł Kołodziejski, Paweł Kurzawa, Anna Gramza-Michałowska. Calcium-Enriched Pumpkin Affects Serum Leptin Levels and Fat Content in a Rat Model of Postmenopausal Osteoporosis. Nutrients. 2021; 13 (7):2334.
Chicago/Turabian StyleNatalia Wawrzyniak; Joanna Suliburska; Bartosz Kulczyński; Paweł Kołodziejski; Paweł Kurzawa; Anna Gramza-Michałowska. 2021. "Calcium-Enriched Pumpkin Affects Serum Leptin Levels and Fat Content in a Rat Model of Postmenopausal Osteoporosis." Nutrients 13, no. 7: 2334.
Chocolate and tea leaves are considered the most valuable sources of highly bioactive polyphenols due to their potential anti-cancer properties and beneficial effects on the cardiovascular and nervous systems. The objective of the present study was the development of a sensory profiling modality that is correlated with the taste of the chocolate enriched with yellow tea phytochemicals. The additive concentration was optimized in white chocolate and the designed product was evaluated using the sensory profiling method. It was shown that the yellow tea extract in chocolate had a significant effect on the taste and color of the product. Addition of 2.0% yellow tea powdered extract increased the value of color acceptance and caused an intensification of the aromas, particularly the leafy taste, compared to the control samples. The next step of the study was to determine the influence of tea addition in white, milk and dark chocolate subjected to 6 months of storage. The designed chocolates were tested for their activity as antioxidants (DPPH, ABTS and ORAC assay) and cholinesterase inhibitors (AChE, BChE assay). It was confirmed that the yellow tea addition affected the activity of prepared chocolates with respect to radical scavenging activity and was highest for dark chocolate with yellow tea where the values were as follows: 4373 mg Tx/100 g (DPPH), 386 mg Tx/100 g (ABTS) and 4363 µM Tx/100 g (ORAC). An increase in the anti-radical activity of chocolate with yellow tea was found after 3 months of storage, but the subsequent 3 months of storage resulted in its reduction. AChE values ranged from 0.118 to 0.730 [µM eserine/g dw] and from 0.095 to 0.480 [µM eserine/g dw] for BChE assay. Total capacity to inhibit AChE and BChE differed depending on the type of chocolate and was negatively influenced by the half-year storage. Summarizing tested values for individual samples were higher, with increasing content of cocoa liquor and yellow tea extract in the product. The results of the research show that the use of yellow tea in confectionery is promising and may appoint a new direction in functional foods.
Anna Gramza-Michałowska; Bartosz Kulczyński; Marta Skopiec; Joanna Kobus-Cisowska; Anna Brzozowska. The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery. Applied Sciences 2021, 11, 4123 .
AMA StyleAnna Gramza-Michałowska, Bartosz Kulczyński, Marta Skopiec, Joanna Kobus-Cisowska, Anna Brzozowska. The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery. Applied Sciences. 2021; 11 (9):4123.
Chicago/Turabian StyleAnna Gramza-Michałowska; Bartosz Kulczyński; Marta Skopiec; Joanna Kobus-Cisowska; Anna Brzozowska. 2021. "The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery." Applied Sciences 11, no. 9: 4123.
Active women or women of reproductive age (15–49 years old) have a high risk of suffering from anaemia. Anaemia is not solely caused by iron deficiency, however, the approaches to improve iron status in both cases are greatly related. Improving the iron status of active women can be done by dietary intervention with functional food. This review aims to provide insights about the functional food role to increase iron absorption in active women and the potency of pulse probiotic superfood development in dry matrices. Results showed that the beneficial effect of iron status is significantly improved by the synergic work between probiotic and prebiotic. Furthermore, chickpeas and lentils are good sources of prebiotic and the consumption of pulses are related with 21st century people’s intention to eat healthy food. There are wide possibilities to develop functional food products incorporated with probiotics to improve iron status in active woman.
Yolanda Rajagukguk; Marcellus Arnold; Anna Gramza-Michałowska. Pulse Probiotic Superfood as Iron Status Improvement Agent in Active Women—A Review. Molecules 2021, 26, 2121 .
AMA StyleYolanda Rajagukguk, Marcellus Arnold, Anna Gramza-Michałowska. Pulse Probiotic Superfood as Iron Status Improvement Agent in Active Women—A Review. Molecules. 2021; 26 (8):2121.
Chicago/Turabian StyleYolanda Rajagukguk; Marcellus Arnold; Anna Gramza-Michałowska. 2021. "Pulse Probiotic Superfood as Iron Status Improvement Agent in Active Women—A Review." Molecules 26, no. 8: 2121.
The elderly population is increasing globally and is predicted to reach 1.5 billion in 2050. The quality of life of the elderly must be concerned, for example, with developing functional food for the elderly. In this article, the development of functional food to reduce the risk of osteoporosis in the elderly is reviewed. Oxidative stress is one of the factors which accelerates osteoporosis. Various antioxidants, including vitamin C, vitamin E, polyphenols, or lycopene, have been proven by former studies to have antioxidant activity, therefore, could reduce the risk of osteoporosis. Additionally, the application of eggshell powder in various food products has been reported to improve calcium intake, and its usage is environmentally sustainable as this could contribute to reducing food waste. The application of both antioxidants and calcium could be a good combination, but the amount of some antioxidants must be concerned so it would not interfere with the bioavailability of calcium. Therefore, this review aims to explore the functional food for the elderly to reduce the risk of osteoporosis, particularly with antioxidants and calcium from chicken eggshells. The eating preference and dietary pattern of the elderly are also considered to determine the suitable form of functional food for the elderly. The results presented in the study may be the basis for the development of new calcium-enriched food products for the elderly.
Marcellus Arnold; Yolanda Rajagukguk; Anna Gramza-Michałowska. Functional Food for Elderly High in Antioxidant and Chicken Eggshell Calcium to Reduce the Risk of Osteoporosis—A Narrative Review. Foods 2021, 10, 656 .
AMA StyleMarcellus Arnold, Yolanda Rajagukguk, Anna Gramza-Michałowska. Functional Food for Elderly High in Antioxidant and Chicken Eggshell Calcium to Reduce the Risk of Osteoporosis—A Narrative Review. Foods. 2021; 10 (3):656.
Chicago/Turabian StyleMarcellus Arnold; Yolanda Rajagukguk; Anna Gramza-Michałowska. 2021. "Functional Food for Elderly High in Antioxidant and Chicken Eggshell Calcium to Reduce the Risk of Osteoporosis—A Narrative Review." Foods 10, no. 3: 656.
This chapter covers carotenoids, a class of over 700 lipid-soluble bioactive compounds. The key topics of the chapter are carotenoids chemical structure, potential in nutrition, and a broad spectrum of biological functions for health benefits and therapeutic applications. The properties of lycopene β-carotene, astaxanthin, lutein, and zeaxanthin are discussed in detail. The content of carotenoids in food and their bioavailability are also discussed, as well as the growing interest of food designers in the development of functional food products and dietary supplements. The final section covers briefly the current analytical techniques and methodologies used in the analysis of carotenoids in foods and human samples.
Anna Gramza-Michałowska; Bartosz Kulczyński; Andrzej Sidor. Carotenoids as Food Products Components and Health Promoting Agents. Emulsion‐based Encapsulation of Antioxidants 2021, 101 -120.
AMA StyleAnna Gramza-Michałowska, Bartosz Kulczyński, Andrzej Sidor. Carotenoids as Food Products Components and Health Promoting Agents. Emulsion‐based Encapsulation of Antioxidants. 2021; ():101-120.
Chicago/Turabian StyleAnna Gramza-Michałowska; Bartosz Kulczyński; Andrzej Sidor. 2021. "Carotenoids as Food Products Components and Health Promoting Agents." Emulsion‐based Encapsulation of Antioxidants , no. : 101-120.
This chapter covers methylxanthines, with a focus on caffeine, theophylline, and theobromine. The key topics of the chapter cover the chemical structure of methylxanthines, their potential in nutrition, and a broad spectrum of biological functions for pharmacological applications. The content of methylxanthines in food and their bioavailability are also discussed, as well as growing applications in functional food products and dietary supplements. The final section covers briefly the current analytical methodologies and techniques applied in the analysis of methylxanthines.
Anna Gramza-Michałowska; Andrzej Sidor; Bartosz Kulczyński. Methylxanthines in Food Products. Emulsion‐based Encapsulation of Antioxidants 2021, 83 -100.
AMA StyleAnna Gramza-Michałowska, Andrzej Sidor, Bartosz Kulczyński. Methylxanthines in Food Products. Emulsion‐based Encapsulation of Antioxidants. 2021; ():83-100.
Chicago/Turabian StyleAnna Gramza-Michałowska; Andrzej Sidor; Bartosz Kulczyński. 2021. "Methylxanthines in Food Products." Emulsion‐based Encapsulation of Antioxidants , no. : 83-100.
Food waste is a pressing problem in Western countries. Increased food waste production directly affects environmental changes and pollution, including greenhouse gas emissions and contamination with packaging. In Poland, 9.2 million tons of food is lost annually, 53% of which is produced by consumers. To minimize food waste by consumers, it is necessary to understand the factors affecting the behaviors associated with food wasting. This work is focused on investigating the causes and behaviors related to food wasting, and determining the kinds of food that are wasted in Polish households run by women that possess a high awareness of well-being. It was found that most of the respondents who took part in the survey admitted that their households did waste food. It was shown that there is a positive correlation between the number of people living in a household and the amount of food wasted. It was also confirmed that age has an impact on the amount of food discarded by Polish women, because respondents over 37 years of age wasted less food and more often declared a lack of wasting compared to others. In households, fresh food with short expiry dates, including vegetables, fruit, bread, and meat, was wasted the most. The most important factors directly influencing the amount of wasted food were: purchasing too much food, a lack of expiry-date control, a lack of planning of purchases and menus, and a lack of ideas for using food residues. The main element affecting waste is purchasing too much food, most often resulting from susceptibility to promotions, willingness to buy in stock, and a lack of prior planning. Understanding the mechanisms of waste allows households to take actions to effectively reduce it, and therefore ensure greater food security in the world.
Jagoda Jungowska; Bartosz Kulczyński; Andrzej Sidor; Anna Gramza-Michałowska. Assessment of Factors Affecting the Amount of Food Waste in Households Run by Polish Women Aware of Well-Being. Sustainability 2021, 13, 976 .
AMA StyleJagoda Jungowska, Bartosz Kulczyński, Andrzej Sidor, Anna Gramza-Michałowska. Assessment of Factors Affecting the Amount of Food Waste in Households Run by Polish Women Aware of Well-Being. Sustainability. 2021; 13 (2):976.
Chicago/Turabian StyleJagoda Jungowska; Bartosz Kulczyński; Andrzej Sidor; Anna Gramza-Michałowska. 2021. "Assessment of Factors Affecting the Amount of Food Waste in Households Run by Polish Women Aware of Well-Being." Sustainability 13, no. 2: 976.
Phytosterols are naturally occurring substances in foods of plant origin that have positive effects on the human body. Their consumption can reduce the level of low density lipoprotein (LDL) cholesterol. The presence of unsaturated bonds in their structure leads to their oxidation during production, storage, and thermal processes. The aim of the study was to determine how the degree of unsaturation of rapeseed oil affects the oxidation of phytosterols in oil during 48 h of heating. In all not-heated oils, the dominant groups of oxyphytosterols were 7α- and 7β-hydroxy sterols. During 48 h of heating, the rapid decrease of phytosterols’ levels and the increase of the content of oxyphytosterols were observed. The main dominant group in heated samples was hydroxy and epoxy sterols. Despite differences in fatty acid composition and content and composition of single phytosterols in unheated oils samples, the total content of oxyphytosterols after finishing of heating was on a similar level for each of the tested oils. This showed that the fatty acid composition of oil is not the only factor that affects the oxidation of phytosterols in foods during heating.
Dominik Kmiecik; Monika Fedko; Magdalena Rudzińska; Aleksander Siger; Anna Gramza-Michałowska; Joanna Kobus-Cisowska. Thermo-Oxidation of Phytosterol Molecules in Rapeseed Oil during Heating: The Impact of Unsaturation Level of the Oil. Foods 2020, 10, 50 .
AMA StyleDominik Kmiecik, Monika Fedko, Magdalena Rudzińska, Aleksander Siger, Anna Gramza-Michałowska, Joanna Kobus-Cisowska. Thermo-Oxidation of Phytosterol Molecules in Rapeseed Oil during Heating: The Impact of Unsaturation Level of the Oil. Foods. 2020; 10 (1):50.
Chicago/Turabian StyleDominik Kmiecik; Monika Fedko; Magdalena Rudzińska; Aleksander Siger; Anna Gramza-Michałowska; Joanna Kobus-Cisowska. 2020. "Thermo-Oxidation of Phytosterol Molecules in Rapeseed Oil during Heating: The Impact of Unsaturation Level of the Oil." Foods 10, no. 1: 50.
Chokeberry fruit exhibits a high level of pro-health potential, associated with a significant amount of polyphenol content and antioxidant activity. The fruit is easily perishable and therefore needs to be processed in short order to ensure its availability throughout the year. For this purpose, the fruit is dried, which has an impact on the preservation of bioactive components such as polyphenols. In the study, chokeberry fruit was influenced by a suspension of spices, including clove and cinnamon, and subsequently dried using the freeze-drying, convection, and microwave radiation methods. Freeze-drying was concluded to be the most desirable method of drying, which preserves the largest amount of polyphenols while soaking fruit in a suspension of cinnamon or cloves accelerated the loss of anthocyanins during the storage period. The obtained test results may constitute a valuable source of information for manufacturers in designing new products with increased pro-health potential, whose properties result from the high content of polyphenols and other plant additives.
Andrzej Sidor; Agnieszka Drożdżyńska; Anna Brzozowska; Anna Gramza-Michałowska. The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (Aronia melanocarpa) Fruit. Foods 2020, 10, 44 .
AMA StyleAndrzej Sidor, Agnieszka Drożdżyńska, Anna Brzozowska, Anna Gramza-Michałowska. The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (Aronia melanocarpa) Fruit. Foods. 2020; 10 (1):44.
Chicago/Turabian StyleAndrzej Sidor; Agnieszka Drożdżyńska; Anna Brzozowska; Anna Gramza-Michałowska. 2020. "The Effect of Plant Additives on the Stability of Polyphenols in Dried Black Chokeberry (Aronia melanocarpa) Fruit." Foods 10, no. 1: 44.
Osmotic dehydration is used as a pre-treatment before drying. This process can also be used as a method of modulation of the sensory values of plant components and fortifying them with selected components. The aim of this study was to examine the effect of osmotic dehydration as a method of pumpkin flesh 'Melon Yellow' (Cucurbita maxima) fortification with calcium. The studies showed for the first time that by selecting the appropriate process conditions it is possible to significantly increase the level of calcium in plant matrice. The highest calcium content was found in the pumpkin pulp dehydrated in 50% xylitol and inulin solutions with a calcium carbonate (5%), where the process was conducted for 120 min at 30 °C (1,380.4 and 1,328.4 mg Ca/100 g). Therefore, study has shown an innovative application of the osmotic dehydration process for the design of food with health-promoting properties, including for those at risk of osteoporosis.
Bartosz Kulczyński; Joanna Suliburska; Monika Rybarczyk; Anna Gramza-Michałowska. The effect of osmotic dehydration conditions on the calcium content in plant matrice. Food Chemistry 2020, 343, 128519 .
AMA StyleBartosz Kulczyński, Joanna Suliburska, Monika Rybarczyk, Anna Gramza-Michałowska. The effect of osmotic dehydration conditions on the calcium content in plant matrice. Food Chemistry. 2020; 343 ():128519.
Chicago/Turabian StyleBartosz Kulczyński; Joanna Suliburska; Monika Rybarczyk; Anna Gramza-Michałowska. 2020. "The effect of osmotic dehydration conditions on the calcium content in plant matrice." Food Chemistry 343, no. : 128519.
Food can be a source of valuable peptides with high bioactivity, which regulate the functioning of cardiovascular and nervous systems. The aim of the study was to evaluate the possibility of usage ricotta after hydrolysis to obtain innovative chocolate desserts. It was shown that the hydrolysis of whey proteins in ricotta had insignificant effect on the texture indices of the products, except gumminess, as it declined to 16% in ricotta samples and to 7% in case of chocolate dessert samples. Confirmed was that the hydrolysis of the ricotta affected the activity of prepared desserts with respect to cholinesterases and angiotensin‐converting enzyme. Enzymatic hydrolysate of ricotta may be consider as a semifinished product of high functional activity, and its further application in dessert production allows to provide novel prohealth new products. Practical Application Study results indicate new feasibilities of ricotta application as functional ingredient of new products––chocolate desserts. The results show that ricotta after the stage of enzyme hydrolysis of proteins might have noticeable effect on product functionality. A measurable benefit for the consumer is the receipt of a new product with favorable health‐promoting properties, and for the entrepreneur new possibilities to expand the range of functional products. Moreover, described technology allows to use dairy byproducts for new products developments, such as chocolate desserts, due to sustainability development strategy.
Joanna Kobus‐Cisowska; Oskar Szczepaniak; Daria Szymanowska; Monika Przeor; Maciej Jarzębski; Marta Ligaj; Anna Gramza‐Michałowska; Dominik Szwajgier; Joanna Foksowicz‐Flaczyk. Chocolate desserts with ricotta hydrolysates: In vitro study of inhibitory activity against angiotensin‐converting enzyme and cholinesterase. Journal of Food Science 2020, 85, 3003 -3011.
AMA StyleJoanna Kobus‐Cisowska, Oskar Szczepaniak, Daria Szymanowska, Monika Przeor, Maciej Jarzębski, Marta Ligaj, Anna Gramza‐Michałowska, Dominik Szwajgier, Joanna Foksowicz‐Flaczyk. Chocolate desserts with ricotta hydrolysates: In vitro study of inhibitory activity against angiotensin‐converting enzyme and cholinesterase. Journal of Food Science. 2020; 85 (10):3003-3011.
Chicago/Turabian StyleJoanna Kobus‐Cisowska; Oskar Szczepaniak; Daria Szymanowska; Monika Przeor; Maciej Jarzębski; Marta Ligaj; Anna Gramza‐Michałowska; Dominik Szwajgier; Joanna Foksowicz‐Flaczyk. 2020. "Chocolate desserts with ricotta hydrolysates: In vitro study of inhibitory activity against angiotensin‐converting enzyme and cholinesterase." Journal of Food Science 85, no. 10: 3003-3011.
Black chokeberry (Aronia melanocarpa) is a fruit with increasing popularity in consumption and processing. Recent research has strengthened the position of chokeberry as a source of phenolic compounds, antioxidants with high pro-health values, therefore it is important to investigate other substances protecting biologically active compounds during juice processing. This study was an attempt to reduce the loss of polyphenol in cloudy and clarified chokeberry juice by adding aqueous cinnamon and clove extracts. The results showed that the clarification of juices did not cause significant changes in the concentration of polyphenols. However, the addition of plant extracts prior to pasteurisation process influenced the content of phenolic compounds in the chokeberry juices. The main change in the composition of the chokeberry juices observed during storage was a result of the degradation process of anthocyanins. The research showed that, despite the common view about the beneficial effects of polyphenols and other compounds exhibiting mutual antioxidative potential, it is very difficult to inhibit the degradation process.
Andrzej Sidor; Agnieszka Drożdżyńska; Anna Brzozowska; Artur Szwengiel; Anna Gramza-Michałowska. The Effect of Plant Additives on the Stability of Polyphenols in Cloudy and Clarified Juices from Black Chokeberry (Aronia melanocarpa). Antioxidants 2020, 9, 801 .
AMA StyleAndrzej Sidor, Agnieszka Drożdżyńska, Anna Brzozowska, Artur Szwengiel, Anna Gramza-Michałowska. The Effect of Plant Additives on the Stability of Polyphenols in Cloudy and Clarified Juices from Black Chokeberry (Aronia melanocarpa). Antioxidants. 2020; 9 (9):801.
Chicago/Turabian StyleAndrzej Sidor; Agnieszka Drożdżyńska; Anna Brzozowska; Artur Szwengiel; Anna Gramza-Michałowska. 2020. "The Effect of Plant Additives on the Stability of Polyphenols in Cloudy and Clarified Juices from Black Chokeberry (Aronia melanocarpa)." Antioxidants 9, no. 9: 801.
In recent years, there has been an increased interest observed concerning the relationship between the consumption of highly processed foods and health impact
Anna Gramza-Michałowska. The Effects of Ultra-Processed Food Consumption—Is There Any Action Needed? Nutrients 2020, 12, 2556 .
AMA StyleAnna Gramza-Michałowska. The Effects of Ultra-Processed Food Consumption—Is There Any Action Needed? Nutrients. 2020; 12 (9):2556.
Chicago/Turabian StyleAnna Gramza-Michałowska. 2020. "The Effects of Ultra-Processed Food Consumption—Is There Any Action Needed?" Nutrients 12, no. 9: 2556.
This study evaluated the effect of adding a new step, termed conditioning, to the traditional processing of leaves from Morus alba var. zolwinska wielkolistna grown in Poland (WML-P). This step, modeled on tea leaves processing, was conducted in a controlled environment on a semi-technical scale. The primary goal was to evaluate the effect of the WML-P conditioning for 1–4 h at 32–35 °C on the content of bioactive compounds (total phenolics, phenolic acids, flavonols, 1-deoxynojirimycin) and antioxidant activity (radical scavenging against DPPH, antioxidant capacity, chelating activity and ferric reducing antioxidant potential) of the lyophilized extracts. For the first time WML-P extracts content was comprehensively characterized by assessing dietary fiber fractions, fatty acids, amino acids, macro- and microelements and chlorophyll content. Compared to the traditional process, adding the conditioning step to WML-P processing resulted in an increased total phenolics content, radical scavenging capacity, ability to quench 2,2-diphenyl-1-picrylhydrazyl (DPPH·) and iron-chelating ability in the lyophilized extracts. The beneficial effect depended on conditioning time. The highest flavonols and phenolic acids content were found after 2-h conditioning. We concluded that adding a 2-h conditioning step to traditional WML-P processing results in getting WML-P lyophilized extract with increased bioactive compounds content and high antioxidant activity.
Monika Przeor; Ewa Flaczyk; Dominik Kmiecik; Maciej S. Buchowski; Halina Staniek; Aneta Tomczak-Graczyk; Joanna Kobus-Cisowska; Anna Gramza-Michałowska; Joanna Foksowicz-Flaczyk. Functional Properties and Antioxidant Activity of Morus alba L. Leaves var. Zolwinska Wielkolistna (WML-P)—The Effect of Controlled Conditioning Process. Antioxidants 2020, 9, 668 .
AMA StyleMonika Przeor, Ewa Flaczyk, Dominik Kmiecik, Maciej S. Buchowski, Halina Staniek, Aneta Tomczak-Graczyk, Joanna Kobus-Cisowska, Anna Gramza-Michałowska, Joanna Foksowicz-Flaczyk. Functional Properties and Antioxidant Activity of Morus alba L. Leaves var. Zolwinska Wielkolistna (WML-P)—The Effect of Controlled Conditioning Process. Antioxidants. 2020; 9 (8):668.
Chicago/Turabian StyleMonika Przeor; Ewa Flaczyk; Dominik Kmiecik; Maciej S. Buchowski; Halina Staniek; Aneta Tomczak-Graczyk; Joanna Kobus-Cisowska; Anna Gramza-Michałowska; Joanna Foksowicz-Flaczyk. 2020. "Functional Properties and Antioxidant Activity of Morus alba L. Leaves var. Zolwinska Wielkolistna (WML-P)—The Effect of Controlled Conditioning Process." Antioxidants 9, no. 8: 668.
Antioxidants are a wide group of chemical compounds characterized by high bioactivity. They affect human health by inhibiting the activity of reactive oxygen species. Thus, they limit their harmful effect and reduce the risk of many diseases, including cardiovascular diseases, cancers, and neurodegenerative diseases. Antioxidants are also widely used in the food industry. They prevent the occurrence of unfavourable changes in food products during storage. They inhibit fat oxidation and limit the loss of colour. For this reason, they are often added to meat products. Many diet components exhibit an antioxidative activity. A high antioxidative capacity is attributed to fruit, vegetables, spices, herbs, tea, and red wine. So far, the antioxidative properties of various plant materials have been tested. However, the antioxidative activity of some products has not been thoroughly investigated yet. To date, there have been only a few studies on the antioxidative activity of the pumpkin, including pumpkin seeds, flowers, and leaves, but not the pulp. The main focus of our experiment was to optimize the extraction so as to increase the antioxidative activity of the pumpkin pulp. Variable extraction conditions were used for this purpose, i.e., the type and concentration of the solvent, as well as the time and temperature of the process. In addition, the experiment involved a comparative analysis of the antioxidative potential of 14 pumpkin cultivars of the Cucurbita maxima species. The study showed considerable diversification of the antioxidative activity of different pumpkin cultivars.
Bartosz Kulczyński; Anna Gramza-Michałowska; Jolanta B. Królczyk. Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima). Sustainability 2020, 12, 1305 .
AMA StyleBartosz Kulczyński, Anna Gramza-Michałowska, Jolanta B. Królczyk. Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima). Sustainability. 2020; 12 (4):1305.
Chicago/Turabian StyleBartosz Kulczyński; Anna Gramza-Michałowska; Jolanta B. Królczyk. 2020. "Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima)." Sustainability 12, no. 4: 1305.
The number and proportion of older adults are increasing globally, and it is predicted that in 2020, there will be 723 million people worldwide aged 66 and older. In recent decades, numerous studies showed that healthy eating is positively associated with better nutritional status and quality of life, and the decreased incidence of noncommunicable diseases. As older adults become health conscious, the demand for foods and beverages rich in nutrients and bioactive compounds has increased. The increased demand for healthy food stimulated a recent rapid increase in designing, producing, and marketing functional foods to prevent or correct nutrient deficiencies and to improve the nutritional status of older adults. These functional products contain and/or are enriched with dietary fiber; omega‐3 polyunsaturated fatty acids; phytoestrogens; polyphenols; carotenoids such as alpha‐ and beta‐carotene; lutein and zeaxanthin; pre‐, pro‐, and synbiotics; and plant sterols and stanols. A limited number of publications have thoroughly addressed the effect of functional foods on the nutritional status of older adults. The goal of this review was to review existing recent research on the role of functional foods in healthy and active aging.
Anna Jędrusek‐Golińska; Danuta Górecka; Maciej Buchowski; Katarzyna Wieczorowska‐Tobis; Anna Gramza‐Michałowska; Krystyna Szymandera‐Buszka. Recent progress in the use of functional foods for older adults: A narrative review. Comprehensive Reviews in Food Science and Food Safety 2020, 19, 835 -856.
AMA StyleAnna Jędrusek‐Golińska, Danuta Górecka, Maciej Buchowski, Katarzyna Wieczorowska‐Tobis, Anna Gramza‐Michałowska, Krystyna Szymandera‐Buszka. Recent progress in the use of functional foods for older adults: A narrative review. Comprehensive Reviews in Food Science and Food Safety. 2020; 19 (2):835-856.
Chicago/Turabian StyleAnna Jędrusek‐Golińska; Danuta Górecka; Maciej Buchowski; Katarzyna Wieczorowska‐Tobis; Anna Gramza‐Michałowska; Krystyna Szymandera‐Buszka. 2020. "Recent progress in the use of functional foods for older adults: A narrative review." Comprehensive Reviews in Food Science and Food Safety 19, no. 2: 835-856.