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Djordjević M, Djordjević M, Starowicz M, Krupa-Kozak U. Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints. Antioxidants (Basel) 2024; 13:142. [PMID: 38397740 PMCID: PMC10886132 DOI: 10.3390/antiox13020142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 01/20/2024] [Accepted: 01/22/2024] [Indexed: 02/25/2024] Open
Abstract
The recognized contribution of antioxidant compounds to overall health maintenance and spotted deficiencies in celiac patients' diets has driven more intensive research regarding antioxidant compounds' inclusion in gluten-free bread (GFB) production during the last decade. The presented review gathered information that provided insights into plant-based antioxidant sources which are applicable in GFB production through the resulting changes in the technological, sensory, and nutritional quality of the resulting antioxidant-enriched GFB. The influence of the bread-making process on the antioxidant compounds' content alteration and applied methods for their quantification in GFB matrices were also discussed, together with strategies for enhancing the antioxidant compounds' content, their bioaccessibility, and their bioavailability, highlighting the existing contradictions and constraints. The addition of plant-based antioxidant compounds generally improved the antioxidant content and activity of GFB, without a profound detrimental effect on its technological quality and sensory acceptability, and with the extent of the improvement being dependent on the source richness and the amount added. The determination of a pertinent amount and source of plant-based antioxidant material that will result in the production of GFB with desirable nutritional, sensory, and technological quality, as well as biological activity, remains a challenge to be combated by elucidation of the potential mechanism of action and by the standardization of quantification methods for antioxidant compounds.
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Affiliation(s)
- Marijana Djordjević
- Institute of Food Technology in Novi Sad, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Miljana Djordjević
- Institute of Food Technology in Novi Sad, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Street, 10-748 Olsztyn, Poland; (M.S.); (U.K.-K.)
| | - Urszula Krupa-Kozak
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Street, 10-748 Olsztyn, Poland; (M.S.); (U.K.-K.)
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2
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Oliveira D, Starowicz M, Ostaszyk A, Łopusiewicz Ł, Ferreira IMPLVO, Pinto E, Krupa-Kozak U. The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality. Foods 2023; 12:4320. [PMID: 38231753 DOI: 10.3390/foods12234320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 11/24/2023] [Accepted: 11/28/2023] [Indexed: 01/19/2024] Open
Abstract
The development of gluten-free bakery products, the quality of which is comparable to the quality of regular wheat-based products, remains a technological challenge. In this study, flaxseed oil cake (FOC), a by-product of flaxseed oil extraction and a source of nutritional and functional compounds, was used as an ingredient in the experimental bread formulation as partial replacement of starches (5%, 15%, and 30%). The gluten-free breads (GFBs) were evaluated for technological parameters, nutritional value, and sensory quality. Compared with the control, all FOC-enhanced GFBs were significantly (p < 0.05) richer in proteins, fat, and dietary fibre, with an increase that was proportional to the concentration of FOC in the formulation. At low-to-moderate levels (5% and 15%), FOC improved the specific volume, texture characteristics (reduced crumb hardness, gumminess, and chewiness), and appearance of GFBs, which allowed us to ameliorate its sensory features, but at 30% of FOC, the quality of the crumb texture decreased significantly (p < 0.005). Among the experimental GFBs, FOC15% exhibited improved technological characteristics and was rated by the sensory panel as the best in terms of overall quality. The results of the conducted research highlighted the benefits of incorporating FOC into GFB as a promising approach to developing a palatable, high-quality bakery product that may be a healthier option for individuals on a gluten-free diet, offering nutritional benefits. Nevertheless, it should be emphasised that the amount of FOC in GFB requires careful regulation.
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Affiliation(s)
- Daniela Oliveira
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Małgorzata Starowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland
| | - Anita Ostaszyk
- Sensory Laboratory, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland
| | - Łukasz Łopusiewicz
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 71-270 Szczecin, Poland
| | - Isabel M P L V O Ferreira
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Edgar Pinto
- LAQV/REQUIMTE, Laboratory of Bromatology and Hydrology, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
- Department of Environmental Health, ESS, Polytechnic of Porto, 4200-072 Porto, Portugal
| | - Urszula Krupa-Kozak
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland
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3
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Drozłowska E, Starowicz M, Śmietana N, Krupa-Kozak U, Łopusiewicz Ł. Spray-Drying Impact the Physicochemical Properties and Formation of Maillard Reaction Products Contributing to Antioxidant Activity of Camelina Press Cake Extract. Antioxidants (Basel) 2023; 12:antiox12040919. [PMID: 37107293 PMCID: PMC10135720 DOI: 10.3390/antiox12040919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 03/31/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Spray-drying is one of the most popular techniques in the food industry for converting liquid material from a fluid state into a form of dried particles to produce encapsulated or instant products. Instant products are considered as convenient foods; moreover, the goal of encapsulation is to close the bioactive compounds in a shell, preventing them from being affected by environmental factors. The purpose of this study was to examine the influence of spray-drying conditions, in particular three inlet temperatures, on the physicochemical and antioxidant properties of powders obtained from Camelina Press Cake Extract (CPE). The CPE was spray-dried at 140 °C, 160 °C and 180 °C. The solubility, Carr and Hausner Indexes, tapped densities and water activity of the powders were analyzed. The structural changes were also detected using FTIR spectroscopy. Additionally, the characteristics of the initial and reconstituted samples and their rheological properties were evaluated. The antioxidant potential, total polyphenols and flavonoids content, free amino acids, and the Maillard reaction products contents in the spray-dried powders were also evaluated. The results indicate a cascade of changes between the initial and reconstituted samples, and important changes in the bioactive potential of samples. The inlet temperature significantly influenced the solubility, flowability and particle sizes of the powders, as well as Maillard products formation. The results of the rheological measurements illustrate the changes after the reconstitution of extracts. This study indicates the optimal parameters of CPE spray-drying, those that yield favorable physicochemical and functional values, which may open up a promising path for CPE valorization, indicating its potential and the possibilities of its use.
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Affiliation(s)
- Emilia Drozłowska
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Klemensa Janickiego 35 Street, 71-270 Szczecin, Poland
| | - Małgorzata Starowicz
- Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Street, 10-748 Olsztyn, Poland
| | - Natalia Śmietana
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Klemensa Janickiego 35 Street, 71-270 Szczecin, Poland
| | - Urszula Krupa-Kozak
- Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Street, 10-748 Olsztyn, Poland
| | - Łukasz Łopusiewicz
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Klemensa Janickiego 35 Street, 71-270 Szczecin, Poland
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4
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Starowicz M, Rostek D, Lenkiewicz M, Yaneva TG, Wronkowska M. Profile of volatile organic compounds (VOCs) produced by selected Lactobacillus strains in buckwheat substrates. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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5
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Czarnowska-Kujawska M, Draszanowska A, Starowicz M. Effect of different cooking methods on the folate content, organoleptic and functional properties of broccoli and spinach. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113825] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Shahbaz MU, Arshad M, Mukhtar K, Nabi BG, Goksen G, Starowicz M, Nawaz A, Ahmad I, Walayat N, Manzoor MF, Aadil RM. Natural Plant Extracts: An Update about Novel Spraying as an Alternative of Chemical Pesticides to Extend the Postharvest Shelf Life of Fruits and Vegetables. Molecules 2022; 27:molecules27165152. [PMID: 36014396 PMCID: PMC9416025 DOI: 10.3390/molecules27165152] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 07/22/2022] [Accepted: 08/05/2022] [Indexed: 01/17/2023] Open
Abstract
Fresh fruits and vegetables, being the source of important vitamins, minerals, and other plant chemicals, are of boundless importance these days. Although in agriculture, the green revolution was a milestone, it was accompanied by the intensive utilization of chemical pesticides. However, chemical pesticides have hazardous effects on human health and the environment. Therefore, increasingly stimulating toward more eco-friendly and safer alternatives to prevent postharvest losses and lead to improving the shelf life of fresh fruits and vegetables. Proposed alternatives, natural plant extracts, are very promising due to their high efficacy. The plant-based extract is from a natural source and has no or few health concerns. Many researchers have elaborated on the harmful effects of synthetic chemicals on human life. People are now much more aware of safety and health concerns than ever before. In the present review, we discussed the latest research on natural alternatives for chemical synthetic pesticides. Considering that the use of plant-based extracts from aloe vera, lemongrass, or neem is non-chemical by-products of the fruits and vegetable industry, they are proved safe for human health and may be integrated with economic strategies. Such natural plant extracts can be a good alternative to chemical pesticides and preservatives.
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Affiliation(s)
| | - Mehwish Arshad
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Brera Ghulam Nabi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin 33100, Turkey
| | - Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, 10-784 Olsztyn, Poland
- Correspondence: (M.S.); (R.M.A.)
| | - Asad Nawaz
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Ishtiaq Ahmad
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528000, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
- Correspondence: (M.S.); (R.M.A.)
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Wronkowska M, Rostek D, Lenkiewicz M, Kurantowicz E, Yaneva TG, Starowicz M. Oat flour fermented by Lactobacillus strains – Kinetics of volatile compound formation and antioxidant capacity. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2021.103392] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Mahmoud E, Starowicz M, Ciska E, Topolska J, Farouk A. Determination of volatiles, antioxidant activity, and polyphenol content in the postharvest waste of Ocimum basilicum L. Food Chem 2021; 375:131692. [PMID: 34865924 DOI: 10.1016/j.foodchem.2021.131692] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 10/23/2021] [Accepted: 11/25/2021] [Indexed: 11/29/2022]
Abstract
The treatment of postharvest wastes is an integral part of the food value chain. Therefore, Ocimum basilicum L. residues were dried in an oven and a microwave. Volatiles were extracted using hydrodistillation, headspace solid-phase microextraction (HS-SPME) and then analyzed by Gas Chromatography-Mass Spectrometry (GC-MS). Thirty volatiles were identified in raw material, with β-linalool, methyleugenol, methylcinnamate, and estragole predominating. Meanwhile, 24 and 18 volatiles were detected in the oven- and microwave-dried samples, with a significant decrease of methyleugenol content. The highest radical scavenging ability and total phenolic content were achieved for microwaved wastes using photochemiluminescence, DPPH, and Folin-Ciocalteu test. Moreover, 8 phenolic acids and 9 flavonoids were identified in the LC-MS/MS analysis, with significant contents of rosmarinic acid and luteolin (1042.45 and 11.68 µg/g of dry matter, respectively) in the microwaved basil. This experiment pointed out that microwaved basil wastes could be re-used in the food, pharmacy and/or cosmetic industries.
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Affiliation(s)
- Engy Mahmoud
- Flavour and Aroma Chemistry Department, National Research Centre, Cairo, Egypt
| | - Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland.
| | - Ewa Ciska
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland
| | - Joanna Topolska
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland
| | - Amr Farouk
- Flavour and Aroma Chemistry Department, National Research Centre, Cairo, Egypt
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Starowicz M, Ostaszyk A, Zieliński H. The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples. Foods 2021; 10:foods10050967. [PMID: 33925034 PMCID: PMC8146375 DOI: 10.3390/foods10050967] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 04/17/2021] [Accepted: 04/26/2021] [Indexed: 12/17/2022] Open
Abstract
Honey is a source of sugars, amino acids/proteins, and polyphenols, which are the main substrates and reactants in the Maillard reaction. Several bioactive molecules are formed and sequestered to the brown polymeric melanoidins, resulting in a gain and loss of antioxidant function in honey. Therefore, the relationships between the browning index and total phenolic contents, color, and antioxidant activity of Polish-originated honeys, namely acacia, buckwheat, heather, linden, multiflorous, and rapeseed, obtained from three local beekeepers, were addressed in this study. The Total Phenolic Content data showed the following order: buckwheat > heather > acacia > multiflorous > linden > rapeseed. The buckwheat honey also had the highest ability to scavenge free radicals in the range of 207.1–289.3 and 40.9–52.3 µmol Trolox g−1, provided by Antioxidant Compounds Water-soluble and Ferric Reducing Antioxidant Power assays, respectively. Furthermore, a higher degree of browning was observed in dark-colored honey, such as buckwheat (3.1) and heather (1.35 mAU), than in light ones. Moreover, L* and b* parameters had a greater value in the honey of multiflorous, linden, and rapeseed, and a* was higher in buckwheat and heather. The variables of browning and TPC, ACW, and FRAP were positively correlated with each other. It can be concluded that the browning index strongly contributed to parameters of honey appearance, bioactive compound content, and antioxidant activity.
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Affiliation(s)
- Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-784 Olsztyn, Poland;
- Correspondence: ; Tel.: +48-89-523-46-39; Fax: +48-89-524-01-24
| | - Anita Ostaszyk
- Sensory Laboratory, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-784 Olsztyn, Poland;
| | - Henryk Zieliński
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-784 Olsztyn, Poland;
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Starowicz M, Lamparski G, Ostaszyk A, Szmatowicz B. Quality evaluation of polish honey:
On‐line
survey, sensory study, and consumer acceptance. J SENS STUD 2021. [DOI: 10.1111/joss.12661] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food Institute of Animal Reproduction and Food Research Olsztyn Poland
| | - Grzegorz Lamparski
- Sensory Laboratory Institute of Animal Reproduction and Food Research Olsztyn Poland
| | - Anita Ostaszyk
- Sensory Laboratory Institute of Animal Reproduction and Food Research Olsztyn Poland
| | - Beata Szmatowicz
- Sensory Laboratory Institute of Animal Reproduction and Food Research Olsztyn Poland
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11
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Starowicz M, Arpaci S, Topolska J, Wronkowska M. Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs. Molecules 2021; 26:molecules26082267. [PMID: 33919764 PMCID: PMC8070670 DOI: 10.3390/molecules26082267] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/06/2021] [Accepted: 04/09/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, showed a wide range of bioactive molecules, namely phenolic acids and flavonoids, and they are a rich source of components with antioxidant potential. All analysed oat-buckwheat dough showed higher antioxidant activity potential and higher total phenolic content (TPC) compared to cookies. The highest TPC was found in clove, both dough and cookies, with its addition showing the highest ferric reducing antioxidant power. Generally, cookies with the addition of spice/herbs showed higher phytochemical contents and antioxidant activity compared to oat-buckwheat cookies without the condiment. The technology of obtaining confectionery products, like oat-buckwheat cookies, that will favor the protection of bioactive compounds should still be improved.
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Purkiewicz A, Ciborska J, Tańska M, Narwojsz A, Starowicz M, Przybyłowicz KE, Sawicki T. The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices. Plants (Basel) 2020; 9:plants9121759. [PMID: 33322599 PMCID: PMC7764007 DOI: 10.3390/plants9121759] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Accepted: 12/09/2020] [Indexed: 12/02/2022]
Abstract
The study assesses the antioxidant activity (AA), carotenoid profile and total phenolic content (TPC) of carrot juices obtained from three different varieties (black, orange and yellow) and prepared using high- (HSJ) and low-speed juicer (LSJ). The AA assessment was carried out using four assays (DPPH, ABTS, PCL ACW and PCL ACL). The content of carotenoids was conducted by high performance liquid chromatography equipped with a diode array detector (HPLC-DAD) method, while the total phenolic content by the spectrophotometric method. It was shown that orange carrot juices contain more carotenoids than yellow and black carrot juices, approximately ten and three times more, respectively. The total carotenoid content in orange carrot juice made by the HSJ was higher (by over 11%) compared to juice prepared by the LSJ. The highest total phenolic content was noticed in black carrot juices, while the lowest in orange carrot juices. In black carrot juices, a higher range of TPC was found in juices made by HSJ, while in the case of the orange and yellow carrots, the highest content of TPC was detected in juices prepared by the LSJ. AA of the juices was highly dependent on the carrot variety, juice extraction method. The most assays confirmed the highest AA values in black carrot juices. Furthermore, it was shown that the HSJ method is more preferred to obtain orange and yellow carrot juices with higher antioxidant properties, while the LSJ method is more suitable for black carrot juice extraction.
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Affiliation(s)
- Aleksandra Purkiewicz
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-719 Olsztyn, Poland; (A.P.); (J.C.); (A.N.); (K.E.P.)
| | - Joanna Ciborska
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-719 Olsztyn, Poland; (A.P.); (J.C.); (A.N.); (K.E.P.)
| | - Małgorzata Tańska
- Chair of Plant Raw Materials Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-726 Olsztyn, Poland;
| | - Agnieszka Narwojsz
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-719 Olsztyn, Poland; (A.P.); (J.C.); (A.N.); (K.E.P.)
| | - Małgorzata Starowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, 10-748 Olsztyn, Poland;
| | - Katarzyna E. Przybyłowicz
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-719 Olsztyn, Poland; (A.P.); (J.C.); (A.N.); (K.E.P.)
| | - Tomasz Sawicki
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-719 Olsztyn, Poland; (A.P.); (J.C.); (A.N.); (K.E.P.)
- Correspondence:
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Starowicz M, Granvogl M. Trends in food science & technology an overview of mead production and the physicochemical, toxicological, and sensory characteristics of mead with a special emphasis on flavor. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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14
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Starowicz M, Lelujka E, Ciska E, Lamparski G, Sawicki T, Wronkowska M. The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies. Molecules 2020; 25:molecules25235626. [PMID: 33260430 PMCID: PMC7729772 DOI: 10.3390/molecules25235626] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 11/26/2020] [Accepted: 11/28/2020] [Indexed: 11/28/2022] Open
Abstract
Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the Lamiaceae family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties in oat-buckwheat products. DPPH, FRAP and PCL have been used to describe possible antioxidant activity changes and reduce power of cookies after Lamiaceae Lindl. addition. The volatiles analysis by HS-SPME-GC/MS, has shown that Lamiaceae addition significantly influences the volatiles composition (29 molecules) with a predominance of molecules with a positive sensorial impression. Cookies elaborated with herbs were characterized by a greater share of monoterpenes (e.g., limonene, eucalyptol), in the volatile profile than in control cookies. These compounds’ occurrence was closely correlated with the appearance of herbal odor and taste among sensory attributes in cookies with herbs addition. In contrast, a decrease of negative oil aroma and the bitter aftertaste was noted by a sensory panel. Moreover, in cookies of mint and rosemary, hexanal share decreased about 13 and 9.7-times, respectively. Considering all presented experiments, rosemary addition was the most effective in forming a positive aroma profile with high sensory acceptance and increased functional properties.
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Affiliation(s)
- Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-784 Olsztyn, Poland; (E.C.); (M.W.)
- Correspondence: ; Tel.: +48-89523-46-39
| | - Ewa Lelujka
- Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland;
| | - Ewa Ciska
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-784 Olsztyn, Poland; (E.C.); (M.W.)
| | - Grzegorz Lamparski
- Sensory Laboratory, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-748 Olsztyn, Poland;
| | - Tomasz Sawicki
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury, 10-718 Olsztyn, Poland;
| | - Małgorzata Wronkowska
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-784 Olsztyn, Poland; (E.C.); (M.W.)
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Starowicz M, Piskuła M, Achrem–Achremowicz B, Zieliński H. Phenolic Compounds from Apples: Reviewing their Occurrence, Absorption, Bioavailability, Processing, and Antioxidant Activity – a Review. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/127635] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
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Natalia Drabińska, Starowicz M, Krupa-Kozak U. Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry for the Determination of Volatile Organic Compounds in Urine. J Anal Chem 2020. [DOI: 10.1134/s1061934820060088] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Starowicz M, Zieliński H. Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine. Antioxidants (Basel) 2019; 8:antiox8040100. [PMID: 30991695 PMCID: PMC6523868 DOI: 10.3390/antiox8040100] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Revised: 04/01/2019] [Accepted: 04/03/2019] [Indexed: 01/13/2023] Open
Abstract
Spices and herbs, as good sources of polyphenols, could be strong inhibitors of advanced glycation end-product (AGE) formation. The aim of this research was to measure the ability of various spices to inhibit AGEs and to study the correlation of AGE inhibition with total phenolic (TP) content and antioxidant capacity. Fourteen spices commonly used in European cuisine were extracted with a 50% ethanol solution, and their water and total phenolic contents and antioxidant capacities were examined. Antioxidant capacity was evaluated using three methods: (1) Measurement of the radical scavenging ability of 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and (2) 2,2-diphenyl-1-picrylhydrazyl (DPPH●); and (3) photochemiluminescence (PCL) assay. Antiglycation properties were studied in vivo using two model systems: Bovine serum albumin-glucose (BSA-glucose) and bovine serum albumin-methylglyoxal (BSA-MGO). The most potent glycation inhibitors, according to the BSA-MGO assay, were star anise (88%), cinnamon (85%), allspice (81%), and cloves (79%), whereas in the BSA-glucose measurement, oregano was noted to be a very effective inhibitor of the glycation process. The ability to inhibit glycation was highly correlated with TP values in the BSA-MGO and BSA-glucose assay (r = 0.84 and 0.76, respectively). Our research showed the high antiglycation ability of cinnamon, cloves, and allspice, and we suggest, for the first time, that anise could also be considered a good glycation inhibitor.
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Affiliation(s)
- Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
| | - Henryk Zieliński
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
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Starowicz M, Zieliński H. How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products? Food Reviews International 2019. [DOI: 10.1080/87559129.2019.1600538] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| | - Henryk Zieliński
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
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Affiliation(s)
- Małgorzata Starowicz
- Sensory Laboratory, Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland
| | - Georgios Koutsidis
- Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University, Newcastle upon Tyne, United Kingdom
| | - Henryk Zieliński
- Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland
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20
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Zieliński H, Ciesarová Z, Kukurová K, Zielinska D, Szawara-Nowak D, Starowicz M, Wronkowska M. Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins. J Food Sci Technol 2017; 54:1425-1432. [PMID: 28559601 DOI: 10.1007/s13197-017-2561-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/21/2017] [Accepted: 02/22/2017] [Indexed: 01/13/2023]
Abstract
Selected functional properties of four types of gluten-free muffins made of unfermented and fermented (by Lactobacillus plantarum) buckwheat flour in comparison with control muffins made using commercial gluten-free corn flour were evaluated in this study. The proximate chemical composition, antioxidant capacity analysed by ABTS, photochemiluminescence and cyclic voltammetry assays, and inhibitory activity against protein glycation in vitro in BSA/Glu systems were investigated. The content of the total phenolic compounds, available lysine, furosine, free and total FIC, browning index and antioxidant capacity of buckwheat-enhanced gluten-free muffins were higher compared to the control samples. Gluten-free muffins made of the fermented buckwheat flour showed a significantly higher antioxidant capacity, an increased activity against AGEs formation and an increased available lysine content, as well as a higher FAST index and browning index as compared to the muffins obtained with unfermented buckwheat flour. The study showed that buckwheat flour fermented by L. plantarum could be used as an ingredient for improving the functional properties of gluten-free muffins.
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Affiliation(s)
- Henryk Zieliński
- Division of Food Science, Department of Chemistry and Biodynamic of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Zuzana Ciesarová
- National Agriculture and Food Centre, The Food Research Institute, Priemyselná 4, P. O. Box 25, 824 75 Bratislava 26, Slovak Republic
| | - Kristína Kukurová
- National Agriculture and Food Centre, The Food Research Institute, Priemyselná 4, P. O. Box 25, 824 75 Bratislava 26, Slovak Republic
| | - Danuta Zielinska
- Department of Chemistry, Faculty of Environmental Management and Agriculture, University of Warmia and Mazury in Olsztyn, Plac Lodzki 4, 10-727 Olsztyn, Poland
| | - Dorota Szawara-Nowak
- Division of Food Science, Department of Chemistry and Biodynamic of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Małgorzata Starowicz
- Division of Food Science, Department of Chemistry and Biodynamic of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Małgorzata Wronkowska
- Division of Food Science, Department of Chemistry and Biodynamic of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
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Banaś J, Stypuła B, Banaś K, Światowska-Mrowiecka J, Starowicz M, Lelek-Borkowska U. Corrosion and passivity of metals in methanol solutions of electrolytes. J Solid State Electrochem 2008. [DOI: 10.1007/s10008-008-0649-5] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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