2018, Vol. 82 No. 2

Stały URI dla kolekcjihttp://hdl.handle.net/11652/5417

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  • Pozycja
    In vitro study of hesperetin Schiff bases antioxidant activity on rat liver mitochondria
    (Wydawnictwo Politechniki Łódzkiej, 2018) Sykuła, Anna; Cheshchevik, Vitali T.; Cheshchevik, Nina G.; Dzeikala, Aliaksandr; Łodyga-Chruścińska, Elżbieta
    Three hesperetin Schiff bases: hesperetin thiosemicarbazone (HTSC), hesperetin isoniazone (HIN) and hesperetin benzhydrazone (HHSB) have been synthesized and characterized by using analytical and spectral techniques. The influence of substituents on hesperetin antioxidant activity has been studied in vitro using mitochondrial assays. The studied compounds have been found to exhibit both antioxidant and pro-oxidant activity.
  • Pozycja
    Biofilms – a danger for food industry
    (Wydawnictwo Politechniki Łódzkiej, 2018) Plucińska, Aleksandra; Kunicka-Styczyńska, Alina
    Bacterial biofilm is a complex structure of microorganisms with variable qualitative composition depending on the raw materials used, parameters of the production process and localization in hardly accessible places for antimicrobial agents. At the same time, the life of bacteria in the biofilm structure increases the resistance of pathogens and the probability of their survival in adverse conditions. However, the effectiveness of biofilm removal is still not satisfactory, despite the constant improvement of the cleaning and disinfection procedures of industrial surfaces. The methods of biofilm eradication used so far can be divided into three groups (physical, biological, chemical). Numerous in vitro studies indicate that alternatives to commonly used disinfectants may be natural substances such as essential oils that have bactericidal and bacteriostatic activity. The present review will focus on describing biofilm formation and performance. In addition, the paper describes an overview of the methods used to prevent and eradicate biofilms.
  • Pozycja
    Nitroaromatic enzymatic biodegradation system in Phanerochaete chrysosporium
    (Wydawnictwo Politechniki Łódzkiej, 2018) Madej, Rafał; Kalinowska, Halina; Sobiecka, Elżbieta
    Phanerochaete chrysosporium is an ubiquitous fungus having huge potential for application in biodegradation processes. Its enzymatic system, consisting of ligninases, membrane-associated oxidases and hydrogen peroxide generating enzymes is capable of degrading a wide range of pollutants like 2,4,6-trinitrotoluene, 2,5-dinitrophenol, 3,5-dinitrosalicylic acid or azodyes produced by military or civilian industry. Synergetic action between enzymes, based on providing substrates essential for their activity and their extreme low-specificity guarantees successful degradation of recalcitrant pollutants. Nevertheless, a development of a technique, taking into the account the type of pollutant, its concentration in the environment, its metabolic pathway and maintenance of the system is required. This paper presents a literature survey related to enzymatic system of a white rot fungus Phanerochaete chrysosporium and its potential application in biodegradation processes.
  • Pozycja
    The packaging as an important part of the cosmetics process production
    (Wydawnictwo Politechniki Łódzkiej, 2018) Jaśniewski, Piotr; Jakubowska, Kinga; Sobiecka, Elżbieta
    This paper describes the cosmetic market development in Europe and in Poland. This review focuses on the last part of the cosmetics process production – confection, mostly on the packaging type materials, the function and design as well as the colour and information put on the labels. The packaging of the cosmetics influences the consumers decision concerning the choice and the purchase of the cosmetics. It is an important process which decides directly about the economy of the company.
  • Pozycja
    Starch transformations during freezing and refrigerating storage of hot dog rolls packaged in modified atmosphere
    (Wydawnictwo Politechniki Łódzkiej, 2018) Kwaśniewska-Karolak, Izabella; Mostowski, Radosław
    Wheat hot dogs are an attractive food product, consumed throughout the world. As bakery products, they are subject to staling process and associated quality decrease, which limit their shelf life. One of the methods designed for bakery products durability prolongation are cooling and freezing processes in combination with the packaging system under modified atmosphere with a high concentration of carbon dioxide. Hence the aim of the study was to assess the rate of retrogradation process and starch structure changes in hot dog rolls packed by modified atmosphere system (MAP) during storage under refrigerated (1°C) and freezing (-18°C) conditions. Changes in moisture content, sensory, crumb hardness via TPA method and basic chemical composition of hot dog roll i.e. protein and lipids were analysed. Starch retrogradation processes were investigated by calorimetric method and spectrophotometrically. Comparative analysis of hot dog rolls storage variants indicated that the lower storage temperature is, the higher the level of maintenance of textural and sensory properties of the product. It has been shown that freezing hot dog rolls storage temperatures limited an increase in resistant starch content. In case of hot dogs storage under deep freeze conditions (-18°C), growth of RS was lowered by 46% compared to the refrigerated conditions. There was a significant increase in rolls hardness, whereby it was almost three times higher when hot dogs were refrigerated. It has been demonstrated that use of deep-freezing in combination with MAP significantly reduces the adverse effects caused by aging processes in hot dog rolls, especially RS formation.