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Jarošová M, Roudnický P, Bárta J, Zdráhal Z, Bártová V, Stupková A, Lorenc F, Bjelková M, Kyselka J, Jarošová E, Bedrníček J, Bohatá A. Proteomic Profile of Flaxseed ( Linum usitatissimum L.) Products as Influenced by Protein Concentration Method and Cultivar. Foods 2024; 13:1288. [PMID: 38731659 PMCID: PMC11083286 DOI: 10.3390/foods13091288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2024] [Revised: 04/15/2024] [Accepted: 04/17/2024] [Indexed: 05/13/2024] Open
Abstract
The research is focused on the quantitative evaluation of the flaxseed (Linum usitatissimum L.) proteome at the level of seed cake (SC), fine flour-sieved a fraction below 250 µm (FF)-and protein concentrate (PC). The evaluation was performed on three oilseed flax cultivars (Agriol, Raciol, and Libra) with different levels of α-linolenic acid content using LC-MS/MS (shotgun proteomics) analysis, which was finalized by database searching using the NCBI protein database for Linum usitatissimum and related species. A total of 2560 protein groups (PGs) were identified, and their relative abundance was calculated. A set of 33 quantitatively most significant PGs was selected for further characterization. The selected PGs were divided into four classes-seed storage proteins (11S globulins and conlinins), oleosins, defense- and stress-related proteins, and other major proteins (mainly including enzymes). Seed storage proteins were found to be the most abundant proteins. Specifically, 11S globulins accounted for 41-44% of SC proteins, 40-46% of FF proteins, and 72-84% of PC proteins, depending on the cultivar. Conlinins (2S albumins) were the most abundant in FF, ranging from 10 to 13% (depending on cultivar). The second most important class from the point of relative abundance was oleosins, which were represented in SC and FF in the range of 2.1-3.8%, but only 0.36-1.20% in PC. Surprisingly, a relatively high abundance of chitinase was found in flax products as a protein related to defence and stress reactions.
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Affiliation(s)
- Markéta Jarošová
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, Na Sádkách 1780, 370 05 České Budějovice, Czech Republic; (M.J.); (V.B.); (A.S.); (E.J.); (A.B.)
| | - Pavel Roudnický
- Mendel Centre of Plant Genomics and Proteomics, Central European Institute of Technology, Masaryk University, Kamenice 753/5, 625 00 Brno, Czech Republic; (P.R.); (Z.Z.)
| | - Jan Bárta
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, Na Sádkách 1780, 370 05 České Budějovice, Czech Republic; (M.J.); (V.B.); (A.S.); (E.J.); (A.B.)
| | - Zbyněk Zdráhal
- Mendel Centre of Plant Genomics and Proteomics, Central European Institute of Technology, Masaryk University, Kamenice 753/5, 625 00 Brno, Czech Republic; (P.R.); (Z.Z.)
| | - Veronika Bártová
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, Na Sádkách 1780, 370 05 České Budějovice, Czech Republic; (M.J.); (V.B.); (A.S.); (E.J.); (A.B.)
| | - Adéla Stupková
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, Na Sádkách 1780, 370 05 České Budějovice, Czech Republic; (M.J.); (V.B.); (A.S.); (E.J.); (A.B.)
| | - František Lorenc
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture and Technology, University of South Bohemia, Studentská 1668, 370 05 České Budějovice, Czech Republic; (F.L.); (J.B.)
| | - Marie Bjelková
- Department of Legumes and Technical Crops, Agritec Plant Research Ltd., Zemědělská 2520/16, 787 01 Šumperk, Czech Republic;
| | - Jan Kyselka
- Department of Dairy, Fat and Cosmetics, University of Chemistry and Technology, Technická 5, 166 28 Prague, Czech Republic;
| | - Eva Jarošová
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, Na Sádkách 1780, 370 05 České Budějovice, Czech Republic; (M.J.); (V.B.); (A.S.); (E.J.); (A.B.)
| | - Jan Bedrníček
- Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture and Technology, University of South Bohemia, Studentská 1668, 370 05 České Budějovice, Czech Republic; (F.L.); (J.B.)
| | - Andrea Bohatá
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia, Na Sádkách 1780, 370 05 České Budějovice, Czech Republic; (M.J.); (V.B.); (A.S.); (E.J.); (A.B.)
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Ma XL, Wang XC, Zhang JN, Liu JN, Ma MH, Ma FL, Lv Y, Yu YJ, She Y. A study of flavor variations during the flaxseed roasting procedure by developed real-time SPME GC-MS coupled with chemometrics. Food Chem 2023; 410:135453. [PMID: 36682286 DOI: 10.1016/j.foodchem.2023.135453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 01/07/2023] [Accepted: 01/08/2023] [Indexed: 01/11/2023]
Abstract
Volatile compound variations during the roasting procedure play an essential role in the flaxseed-related product. In this work, we proposed a new strategy to high-throughput characterize the dynamic variations of flavors in flaxseed. Volatile compounds released at various roasting times were comprehensively investigated by a newly developed real-time solid-phase microextraction coupled with gas chromatography-mass spectrometry (GC-MS). Raw data files were analyzed by our advanced GC-MS data analysis software AntDAS-GCMS. Chemometric methods such as principal component analysis and partial least squares-discrimination analysis have realized the differences of samples with various roasting times. Finally, a total of 51 compounds from 11 aromas were accurately identified and confirmed with standards, and their variations as a function of roasting time were studied. In conclusion, we provided a new solution for the online monitoring of volatile compounds during the industrial roasting process.
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Affiliation(s)
- Xing-Ling Ma
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Xing-Cai Wang
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China
| | - Jia-Ni Zhang
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Jia-Nan Liu
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Meng-Han Ma
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Feng-Lian Ma
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Yi Lv
- Key Laboratory of Quality and Safety of Wolfberry and Win for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
| | - Yong-Jie Yu
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China.
| | - Yuanbin She
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China
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Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity. Antioxidants (Basel) 2023; 12:antiox12030675. [PMID: 36978922 PMCID: PMC10045795 DOI: 10.3390/antiox12030675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 03/02/2023] [Accepted: 03/06/2023] [Indexed: 03/12/2023] Open
Abstract
Flaxseed proteins exhibit functionalities interesting for the food industry, including antioxidant capacity. Antioxidant activity depends on the protein composition and the presence of phenolic compounds extracted with them from the matrix. The research focused on the effect of subsequent protein extractions (water, salt and alkaline) of flaxseed meals (of three cultivars) on the protein fraction composition and its relations to antioxidant capacity. The protein and phenolic profiles and antioxidant functionalities (in antiradical ORAC and emulsion assays) were analysed. Spectroscopic characteristics of the fractions (fluorometric and FT-IR analysis) were also included. Our study has shown the effect of fractionation on the share of proteins at MW from 56–38 kDa (globulin-like) and <15 kDa (albumin-like) in the protein profiles. The highest globulin share was in the alkaline-extracted fractions (AEF) and albumin in the salt-extracted (SEF) ones. SDG (secoisolariciresinol diglucosides) and phenolic acids (p-coumaric and ferulic) were extracted with flaxseed proteins. Their contents were fraction-dependent and the highest in AEF. The concentration of phenolics in AEF corresponded with the highest antiradical capacity (ORAC) compared with the other fractions. However, the SEF showed a higher ability to inhibit oxidation in emulsions than AEF, which could be associated with the higher content of the low MW proteins.
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Hassanein MMM, Abdel-Razek AG, Affifi SM, Qian Y, Radziejewska-Kubzdela E, Siger A, Rudzińska M, Abo-Elwafa GA, Grygier A. Characterization of New Egyptian Linseed Varieties and the Effects of Roasting on Their Pigments, Tocochromanols, Phytosterols, Omega-3 Fatty Acids, and Stability. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238526. [PMID: 36500618 PMCID: PMC9735629 DOI: 10.3390/molecules27238526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/18/2022] [Accepted: 11/28/2022] [Indexed: 12/11/2022]
Abstract
The purpose of this study was to explore the effects of roasting linseeds on the pigment, lipid profile, bioactive components, and oxidative stability of the extracted oils. The linseed varieties Giza 11, Giza 12, Sakha 3, and Sakha 6 were roasted at 180 °C for 10 min, and the oils were extracted by cold pressing. The results showed that, after roasting, there was an increase in oil percentage and peroxide value, as well as small increases in p-anisidine and acid values. Roasting also caused an increase in chlorophyll content, while lutein and β-carotene tend to slightly decrease, except in the Giza 11 variety. The total phenolics content was markedly enhanced after roasting. Omega-3 fatty acids were not affected by the roasting process. The total amounts of tocochromanol were found to decrease in the Giza 12 and Sakha 6 varieties after roasting. Plastochromanol-8 increased in all varieties after roasting. The phytosterol composition was minimally affected by roasting. Roasting enhanced the stability of the extracted oils, increasing the induction period and decreasing EC50 values. These results may thus help to discriminate between the different linseed varieties and serve to recommend the use of roasting to enhance the oxidative stability of extracted oil.
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Affiliation(s)
| | | | | | - Ying Qian
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | | | - Aleksander Siger
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | - Magdalena Rudzińska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | | | - Anna Grygier
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
- Correspondence:
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Nie C, Qin X, Duan Z, Huang S, Yu X, Deng Q, Xiang Q, Geng F. Comparative structural and techno-functional elucidation of full-fat and defatted flaxseed extracts: implication of atmospheric pressure plasma jet. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:823-835. [PMID: 34232506 DOI: 10.1002/jsfa.11418] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 06/27/2021] [Accepted: 07/07/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The relatively inferior techno-functionality of flaxseed protein/polysaccharide complexes, especially regarding emulsifying and antioxidant activities, has partially limited their implication in the health food system. The present study aimed to investigate the effects of an atmospheric pressure plasma jet (APPJ) on the physicochemical, structural and selected techno-functional properties of flaxseed extracts. RESULTS The results obtained showed that the full-fat and defatted flaxseed extract solutions (5 mg mL-1 ) displayed a sustainable decline in pH (-54.06%, -48.80%, P < 0.05) and zeta potential values (-29.42%, -44.28%, P < 0.05), but a gradual increase in particle sizes, as visualised by an optical microscope, during 0-120 s of APPJ treatment. Moreover, the APPJ led to initial decrease but subsequent increase in protein carbonyls and secondary lipid oxidation products, and concurrently changed the spatial conformation and microstructure of flaxseed extracts, as indicated by endogenous fluorescence properties and scanning electron microscopy (SEM). Additionally, the protein subunit remodeling and gum polysaccharides depolymerization were different for full-fat and defatted flaxseed extracts after 30 s of APPJ exposure. Importantly, the emulsifying and antioxidant activities of defatted flaxseed extract were particularly improved, as assessed by cyro-SEM and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity following 15-30 s of APPJ treatment, as a result of the changing interactions between protein and gum polysaccharides, as well as the release of specific phenolic compounds. CONCLUSION APPJ could serve as a promising strategy for tailoring the specific techno-functionality of flaxseed extracts based on mild structural modification. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Chengzhen Nie
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Xiaopeng Qin
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Ziqiang Duan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Shasha Huang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Xiao Yu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan, China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, China
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Suri K, Singh B, Kaur A, Singh N. Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed ( Linum usitatissimum L.) oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:366-376. [PMID: 35068580 PMCID: PMC8758888 DOI: 10.1007/s13197-021-05023-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/20/2021] [Accepted: 02/03/2021] [Indexed: 01/03/2023]
Abstract
In this study, the influence of dry air and infrared pre-treatments on linseed oil (LO) yield, chemical properties, colour, pigment content, total phenolic content (TPC), Maillard reaction products (MRPs), fatty acid composition (FAC), radical scavenging activity (RSA), and oxidative stability index (OSI) were investigated. An increase in dry air and infrared roasting temperature had increased the LO yield, pigment content, a* value, TPC, RSA, OSI, and browning index (BI) while lowered the L* and b* values of LO. Higher OSI (2.24 h), chlorophylls (2.29 mg/kg), carotenoids (3.87 mg/kg), TPC (63.67 mg GAE/100 g), RSA (62.53%), BI (0.330), and MRPs (2.10 mg/kg) were detected in LO by dry air roasting at 180°C for 10 min. Dry air and infrared roasting had slightly affected the FAC of LO. Both dry air and infrared pre-treatments had influenced the LO quality characteristics. However, dry air roasting of linseed at 180°C for 10 min proved more effective in improving oxidative stability, antioxidant activity and other quality characteristics of LO. SUPPLEMENTARY INFORMATION The online version of this article at 10.1007/s13197-021-05023-6.
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Affiliation(s)
- Kanchan Suri
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Balwinder Singh
- P.G. Department of Biotechnology, Khalsa College, Amritsar, Punjab 143002 India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
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Recent progress in the thermal treatment of oilseeds and oil oxidative stability: A review. FUNDAMENTAL RESEARCH 2021. [DOI: 10.1016/j.fmre.2021.06.022] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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Outgoing and potential trends of the omega-3 rich linseed oil quality characteristics and rancidity management: A comprehensive review for maximizing its food and nutraceutical applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.041] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Waszkowiak K, Mikołajczak B. The Effect of Roasting on the Protein Profile and Antiradical Capacity of Flaxseed Meal. Foods 2020; 9:foods9101383. [PMID: 33008126 PMCID: PMC7599758 DOI: 10.3390/foods9101383] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 09/18/2020] [Accepted: 09/27/2020] [Indexed: 02/03/2023] Open
Abstract
Roasting is more and more often used as a pre-treatment of flaxseeds. However, the process can influence flaxseed proteins that may be crucial for their properties. The aim of this research was to study changes in the electrophoretic protein profile (SDS-PAGE) and the antiradical capacity of flaxseed meals after roasting. The roasting temperature (160, 180, and 200 °C) and flaxseed cultivars (golden and brown seed) were factors including in the study. The free (F-MRP) and bound-to-protein (B-MRP) Maillard reaction products were also analyzed. The most significant changes in the SDS-PAGE protein profiles of roasted seeds of each of the tested flax cultivars were observed for the 13 kDa protein fraction (decrease) and for the 19 kDa and 17 kDa fractions (increase). The research revealed a significant correlation between the roasting temperature and B-MRP content, and changes in the percentage share of those three protein fractions. The antiradical capacity of roasted flaxseeds decreased, as compared with untreated seeds. After roasting at 200 °C the antiradical capacity of flaxseeds improved slightly, probably due to the MRP formation, but it was still significantly lower than that of the raw seeds. The research provides novel information about key protein fractions that seem to be important changing during heat treatment.
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Affiliation(s)
- Katarzyna Waszkowiak
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
- Correspondence: ; Tel.: +48-61-848-73-79
| | - Beata Mikołajczak
- Department of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland;
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Effect of oven roasting treatment on the antioxidant activity, phenolic compounds, fatty acids, minerals, and protein profile of Samh (Mesembryanthemum forsskalei Hochst) seeds. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109825] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Waszkowiak K, Siger A, Rudzińska M, Bamber W. Effect of Roasting on Flaxseed Oil Quality and Stability. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12352] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Katarzyna Waszkowiak
- Faculty of Food Science and Nutrition, Department of Gastronomy Science and Functional FoodsPoznan University of Life Sciences Wojska Polskiego 31, Poznan 60‐624 Poland
| | - Aleksander Siger
- Faculty of Food Science and Nutrition, Department of Biochemistry and Food AnalysisPoznan University of Life Sciences Wojska Polskiego 31, Poznan 60‐624 Poland
| | - Magdalena Rudzińska
- Faculty of Food Science and Nutrition, Institute of Food Technology of Plant OriginPoznan University of Life Sciences Wojska Polskiego 31, Poznan 60‐624 Poland
| | - Weronika Bamber
- Faculty of Food Science and Nutrition, Department of Gastronomy Science and Functional FoodsPoznan University of Life Sciences Wojska Polskiego 31, Poznan 60‐624 Poland
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Waszkowiak K, Mikołajczak B, Gliszczyńska‐Świgło A, Niedźwiedzińska K. Effect of thermal pre‐treatment on the phenolic and protein profiles and oil oxidation dynamics of golden flaxseeds. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14393] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Katarzyna Waszkowiak
- Department of Gastronomy Science and Functional Foods Faculty of Food Science and Nutrition Poznan University of Life Sciences Wojska Polskiego 31 Poznan 60‐624 Poland
| | - Beata Mikołajczak
- Department of Meat Technology Faculty of Food Science and Nutrition Poznan University of Life Sciences Wojska Polskiego 31 Poznan 60‐624 Poland
| | - Anna Gliszczyńska‐Świgło
- Faculty of Commodity Science Poznan University of Economics and Business Niepodległości 10 61‐875 Poznan Poland
| | - Karina Niedźwiedzińska
- Department of Gastronomy Science and Functional Foods Faculty of Food Science and Nutrition Poznan University of Life Sciences Wojska Polskiego 31 Poznan 60‐624 Poland
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