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• Item type:Pozycja,

  Polyol sweeteners and platelet activation: implications for cardiovascular risk

  (Lodz University of Technology Press) Szustak, Marcin

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  Erythritol and xylitol, long considered safe and metabolically inert sugar substitutes, are now drawing scientific attention for reasons beyond glycemic control. Recent findings suggest that these polyols may influence platelet function and thrombosis risk. In vitro and in vivo studies have shown that both compounds can enhance platelet responsiveness to classic agonists such as ADP and thrombin. These effects affect changes in intracellular calcium dynamics, integrin activation and granule secretion. What is most important, these responses occur at physiologically relevant concentrations. However, interpretation is complicated by the fact that erythritol and xylitol are not only diet-derived; both can be synthesized endogenously via the pentose phosphate pathway. As a result, elevated plasma levels may reflect an adaptive response or pathological state rather than direct intake alone. Mechanistically, the pathways involved remain poorly defined but early data suggest potential overlap with signaling cascades modulated by statins – including those dependent on isoprenoid intermediates. These findings open a new field for investigation into whether polyols act as modifiers of platelet activation or as biomarkers of metabolic imbalance. To turn things more complicated, the gut microbiota, chronic polyol exposure and individual cardiovascular risk profiles add further complexity to this relationship. A clearer understanding will require integrated studies that bridge biochemistry, clinical data and nutrition science. In this review, I critically assess the emerging evidence on erythritol and xylitol in the context of platelet biology and thrombotic risk. I also explore how these polyols might intersect with known metabolic and signaling pathways, to clarify whether their effects are harmful, adaptive, or context-dependent.

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  Sugar beet and beet pulp – a sustainable source of bioactive compounds

  (Lodz University of Technology Press) Kołodziejczyk, Krzysztof; Molska, Magdalena; Gruska, Radosław Michał

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  Sugar beet (Beta vulgaris L.), traditionally cultivated for sugar production, has emerged as a promising source of diverse bioactive compounds with significant health-promoting potential. This review explores the phytochemical profile and biological activities of key constituents found in sugar beet and its by-products, including saponins, betaine, polysaccharides, and polyphenols. These compounds are increasingly valued for their antioxidant, anti-inflammatory, anticancer, antimicrobial and hepatoprotective properties, supporting their integration into functional foods, nutraceuticals and pharmaceuticals. Triterpenoid saponins in sugar beet roots, leaves and pulp demonstrate broad pharmacological activity, notably in immune modulation and cancer suppression. Betaine, highly concentrated in beet molasses and leaves, serves critical roles in methylation processes, osmoregulation and liver protection, while also contributing to cardiovascular health by reducing homocysteine levels. Polysaccharides, particularly from sugar beet pulp, exhibit valuable structural and functional properties for bioplastic development and dietary fiber enrichment, with emerging applications in green biorefineries. Additionally, polyphenols, especially flavonoids and phenolic acids, present strong antioxidant and vascular protective effects, with their extraction increasingly facilitated by eco-friendly technologies. Beyond their health benefits, the valorization of sugar beet by-products aligns with sustainability goals by promoting circular bioeconomy strategies. As research advances in optimizing extraction methods and understanding bioavailability, sugar beet is positioned to become a sustainable and industrially scalable source of high-value bioactive compounds. This underscores its relevance not only in agriculture but also in health and environmental innovation.

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  Yoghurt starter cultures as a source of bioactive bacteria: influence of inoculum type on syneresis and bacterial content of the final product

  (Lodz University of Technology Press) Miłak, Klaudia; Piekarska-Radzik, Lidia; Papiewska, Agnieszka; Klewicka, Elżbieta

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  Yoghurt, as the most popular fermented dairy beverage, has been attracting increasing consumer interest due to its nutritional, probiotic and sensory qualities. A key stage in yoghurt production is lactic fermentation, during which lactic acid bacteria convert lactose into lactic acid, resulting in the coagulation of milk proteins. Currently, there is a noticeable trend towards a return to traditional fermentation methods and home-based yoghurt production, alongside growing popularity of yoghurts enriched with probiotic bifidobacteria. The aim of this study was to compare the physicochemical and microbiological properties of four yoghurt variants: two prepared using commercial starter cultures and two via inoculation with natural yoghurt. The analyses focused on bacterial counts (Lactobacillus spp., Streptococcus thermophilus, Bifidobacterium spp.), titratable acidity and the phenomenon of syneresis, i.e. the separation of whey. The obtained results demonstrated that yoghurts produced using commercial yoghurt as the inoculum contained higher levels of lactic acid bacteria and bifidobacteria. Differences were also observed in the levels of syneresis and acidity, depending on the fermentation method employed. Microscopic observations corroborated the microbiological culture results. This study confirms that both the preparation method and microbial composition significantly influence the quality and shelf-life of yoghurt. Furthermore, it was shown that centrifugation time and speed are critical factors in syneresis determination, whereas sample mass does not significantly affect the outcome.

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  Natural vs. synthetic astaxanthin: properties, applications and market perspectives

  (Lodz University of Technology Press) Kowalczyk, Dariusz; Niedźwiadek, Katarzyna

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  Astaxanthin (ATX), a red amphiphilic keto-carotenoid, has attracted significant attention in the food and cosmetic industries due to its potent antioxidant properties, being 10 to 1000 times more effective than other natural antioxidants, and offering a wide range of health benefits, including cardioprotective, hepatoprotective, neuroprotective, anti-inflammatory, anticancer and skin-rejuvenating effects. Natural ATX is produced by the microalga Haematococcus pluvialis and accumulates in organisms such as shrimp and salmon that feed on it. At the industrial scale ATX can also be derived from the yeast Xanthophyllomyces dendrorhous (formerly Phaffia rhodozyma). The European Union (EU) approved ATX-rich oleoresin from H. pluvialis as novel food. Other novel dietary sources of ATX include oils from crustacean Calanus finmarchicus and Antarctic krill. Although natural ATX offers various benefits, it faces challenges such as low stability, variability in pigment composition, and, most importantly, a high price. Consequently, a significant portion, about 40%, of the ATX available on the market is synthetic. However, synthetic ATX exhibits weaker antioxidant activity compared to its natural counterpart due to the absence of accompanying bioactive compounds and its differing isomer composition. According to EU regulation 2020/998, synthetically obtained astaxanthin-dimethyldisuccinate is approved as a feed additive for fish and crustaceans. The European Food Safety Authority has set the acceptable daily intake for both natural and synthetic ATX at 0.2 mg/kg body weight. ATX is gaining broader application as new biological properties are discovered, driving market growth.

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  A new method for producing dried meat snacks, such as Jerky, with reduced hardness

  (Lodz University of Technology Press) Mostowski, Radosław

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  The key technological process necessary for the production of Jerky-type snacks is drying. Despite its undeniable advantages, a negative consequence of hot air drying is high energy consumption and the rapid drying of the product’s surface, leading to a hard texture that is often unacceptable to some consumers of meat snacks. To eliminate the undesirable hardness resulting from technological processes in the production of dried meat products, ongoing efforts are made to find new solutions that allow for maintaining appropriately low water activity while simultaneously reducing the product’s hardness. The research material included pork tenderloin and the lower part of the beef round. The cleaned and marinated meat was divided into two parts. One part was subjected to traditional drying in an oven with forced air circulation. The other part underwent an experimental production process which included surface roasting, cooling, freezing, and sublimation drying. The change in the jerky production method led to a shift in the proportions of the main ingredients in the dried snacks. Jerky produced using the new experimental method exhibited significantly higher protein content, considerably lower water content and reduced water activity compared to traditionally produced jerky. Based on the obtained sensory evaluation results, beef and pork jerky made using the experimental method received significantly higher ratings in terms of texture and overall palatability, although it had a less intense aroma than jerky produced using traditional methods. An analysis of the hardness of the tested dried meat snacks showed that jerky produced with the experimental method had only about 10% of the hardness value of traditionally made jerky.

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