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This paper presents an experiment using a radio frequency atmospheric pressure plasma jet to generate cold plasma for pre-sowing stimulation of Wolska onion seeds. Impact of the He + N2 afterglow plasma on germination was investigated. Eight groups of seeds characterized by different exposure times (2, 5, 10, 15, 60, 120, 240, and 480 s) and distance from the electrodes (20 mm and 50 mm) were used. Pre-sowing plasma stimulation of the seeds improved the germination capacity and germination energy for all tested groups, relative to control. The impact of radio frequency plasma on the onion seed germination parameters was statistically significant. The highest germination parameters were obtained for seeds stimulated for 240 s at a distance of 50 mm. No significant differences in physical and morphological properties of onion seeds were found.
Agnieszka Starek-Wójcicka; Agnieszka Sagan; Piotr Terebun; Michał Kwiatkowski; Piotr Kiczorowski; Joanna Pawlat. Influence of a Helium–Nitrogen RF Plasma Jet on Onion Seed Germination. Applied Sciences 2020, 10, 8973 .
AMA StyleAgnieszka Starek-Wójcicka, Agnieszka Sagan, Piotr Terebun, Michał Kwiatkowski, Piotr Kiczorowski, Joanna Pawlat. Influence of a Helium–Nitrogen RF Plasma Jet on Onion Seed Germination. Applied Sciences. 2020; 10 (24):8973.
Chicago/Turabian StyleAgnieszka Starek-Wójcicka; Agnieszka Sagan; Piotr Terebun; Michał Kwiatkowski; Piotr Kiczorowski; Joanna Pawlat. 2020. "Influence of a Helium–Nitrogen RF Plasma Jet on Onion Seed Germination." Applied Sciences 10, no. 24: 8973.
The paper presents the comparison of quality of six different commercial apple juices produced in Poland. The apple juices came from two different Polish companies. From each manufacturer three various juices were selected: two cloudy and clarified one produced as a mixture of different apple varieties. The following properties were evaluated: density, soluble solid content, viscosity, total phenolic contents, phenolic acid, and antiradical activity. The obtained results showed that three from fourth cloudy juices (M1Sz, M1A and M2A) differed from clarified juices. The highest differences were noticed for total phenolic contents, phenolic acids, antiradical activity and viscosity. The values of these properties ranged between 60.72–103.6 mg GAE·100−1 mL−1 for phenolic contents, 78.3–90.9% for antiradical activity and 2.68–5.79 mPa·s for viscosity. The remaining cloudy juice (M2Sz) was more similar to the clarified ones. The strong correlation between total phenolic content and antiradical activity of apple juices was found. The high correlation coefficient obtained between these features indicates that both producers do not apply excessive amounts of vitamin C during the production of cloudy apple juices. There was also a strong interrelation between the density of juice and solid soluble content. However, no correlation was found between the solid soluble content and the viscosity of the tested juices.
Leszek Rydzak; Zbigniew Kobus; Rafał Nadulski; Kamil Wilczyński; Anna Pecyna; Francesco Santoro; Agnieszka Sagan; Agnieszka Starek-Wójcicka; Monika Krzywicka. Analysis of Selected Physicochemical Properties of Commercial Apple Juices. Processes 2020, 8, 1457 .
AMA StyleLeszek Rydzak, Zbigniew Kobus, Rafał Nadulski, Kamil Wilczyński, Anna Pecyna, Francesco Santoro, Agnieszka Sagan, Agnieszka Starek-Wójcicka, Monika Krzywicka. Analysis of Selected Physicochemical Properties of Commercial Apple Juices. Processes. 2020; 8 (11):1457.
Chicago/Turabian StyleLeszek Rydzak; Zbigniew Kobus; Rafał Nadulski; Kamil Wilczyński; Anna Pecyna; Francesco Santoro; Agnieszka Sagan; Agnieszka Starek-Wójcicka; Monika Krzywicka. 2020. "Analysis of Selected Physicochemical Properties of Commercial Apple Juices." Processes 8, no. 11: 1457.
As a result of agri-food production large amounts of organic waste are created in the form of press cakes. Until now, they were mainly used as animal fodder and also utilized for biofuels production. No other way usage has been found yet. A large quantity of these by-products is usually discarded in open areas, which leads to potentially serious environmental problems. The rich chemical composition of these waste products makes it possible to use them for producing other food products valuable for consumers. Based on the test results obtained, it can be stated that moisture content of press cakes is varied and depends on the input material. However, appropriately composed mixtures of various waste products and a properly conducted compaction process allows for obtaining a new product with functional properties. In addition, application of honey powder and starch tablet coating creates a product of resistant to compression and cutting. Results seem to have commercial importance, as they demonstrate that properly processed by-products can be used in food preparations as dietary supplements.
Paweł Sobczak; Kazimierz Zawiślak; Agnieszka Starek; Wioletta Żukiewicz-Sobczak; Agnieszka Sagan; Beata Zdybel; Dariusz Andrejko. Compaction Process as a Concept of Press-Cake Production from Organic Waste. Sustainability 2020, 12, 1567 .
AMA StylePaweł Sobczak, Kazimierz Zawiślak, Agnieszka Starek, Wioletta Żukiewicz-Sobczak, Agnieszka Sagan, Beata Zdybel, Dariusz Andrejko. Compaction Process as a Concept of Press-Cake Production from Organic Waste. Sustainability. 2020; 12 (4):1567.
Chicago/Turabian StylePaweł Sobczak; Kazimierz Zawiślak; Agnieszka Starek; Wioletta Żukiewicz-Sobczak; Agnieszka Sagan; Beata Zdybel; Dariusz Andrejko. 2020. "Compaction Process as a Concept of Press-Cake Production from Organic Waste." Sustainability 12, no. 4: 1567.
Functional foods include cold-pressed oils, which are a rich source of antioxidants and bioactive n-3 and n-6 polyunsaturated fatty acids. The aim of this study was to assess the quality of rapeseed oils supplemented with Spanish sage and cress oils. Seven oil mixtures consisting of 70% of rapeseed oil and 30% of sage and/or cress oil were prepared for the analyses. The oil mixtures were analyzed to determine their acid value, peroxide value, oxidative stability, and fatty acid composition. In terms of the acid value and the peroxide value, all mixtures met the requirements for cold-pressed vegetable oils. The enrichment of the rapeseed oil with α-linolenic acid-rich fats resulted in a substantially lower ratio of n-6 to n-3 acids in the mixtures than in the rapeseed oil. The mixture of the rapeseed oil with the sage and cress oils in a ratio of 70:10:20 exhibited higher oxidative stability than the raw materials used for enrichment and a nearly 20% α-linolenic acid content. The oils proposed in this study can improve the ratio of n-6:n-3 acids in modern diets. Additionally, mixing the cress seed oils with rapeseed oil and chia oil resulted in a reduction in the content of erucic acid in the finished product. This finding indicates that cress seeds, despite their high content of erucic acid, can be used as food components. The production of products with a positive effect on human health is one of the most important factors in the sustainable development of agriculture.
Agnieszka Sagan; Agata Blicharz-Kania; Marek Szmigielski; Dariusz Andrejko; Paweł Sobczak; Kazimierz Zawiślak; Agnieszka Starek. Assessment of the Properties of Rapeseed Oil Enriched with Oils Characterized by High Content of α-linolenic Acid. Sustainability 2019, 11, 5638 .
AMA StyleAgnieszka Sagan, Agata Blicharz-Kania, Marek Szmigielski, Dariusz Andrejko, Paweł Sobczak, Kazimierz Zawiślak, Agnieszka Starek. Assessment of the Properties of Rapeseed Oil Enriched with Oils Characterized by High Content of α-linolenic Acid. Sustainability. 2019; 11 (20):5638.
Chicago/Turabian StyleAgnieszka Sagan; Agata Blicharz-Kania; Marek Szmigielski; Dariusz Andrejko; Paweł Sobczak; Kazimierz Zawiślak; Agnieszka Starek. 2019. "Assessment of the Properties of Rapeseed Oil Enriched with Oils Characterized by High Content of α-linolenic Acid." Sustainability 11, no. 20: 5638.