Czasopisma naukowe PŁ / TUL Scientific Journals
Stały URI zbioruhttp://hdl.handle.net/11652/5575
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Pozycja Effect of thermal processing on antioxidant power and thiosulfinate content in Brussels sprouts juices(Wydawnictwo Politechniki Łódzkiej, 2017) Kot, Mirosława; Olech, ZofiaThe aim of this study was to elucidate the influence of thermal processing at 22-95oC on the antioxidant ability of Brussels sprouts juice and its thiosulfinate content. The antioxidant power was determined by FRAP, Folin-Ciocalteu and DPPH radical scavenging methods. Thiosulfinate concentration was assayed by Han's procedure. It was shown that the increase of processing temperature decreased of the antioxidant ability determined by Folin-Ciocalteu method. However, FRAP and DPPH scavenging showed increase by 20% of the antioxidant power in the final heating step (95oC). The increasing processing temperature resulted in decreasing thiosulfinate concentration until the total loss. This proved that the thiosulfinate present in Brussels sprouts juice is thermolabile compound (not resistant for high temperature). The total loss of the thiosulfinate in high temperature did not reflect the change in antioxidant power. This fact indicated that there was no impact of the thiosulfinate on antioxidant abilities of Brussels sprouts juice or the impact was insignificant among the abundance of other antioxidants. The results showed a good correlation between FRAP and DPPH assays of antioxidant power determination in contrast to correlation with the data of Folin-Ciocalteu procedure.Pozycja Elimination of ochratoxin A by lactic acid bacteria strains isolated from chickens and their probiotic characteristics(Wydawnictwo Politechniki Łódzkiej, 2017) Kupryś-Caruk, Marta; Stefańska, Ilona; Chabłowska, BeataThe aim of the study was to evaluate the ability of lactic acid bacteria strains, isolated from the gastrointestinal tract of chickens, to eliminate ochratoxin A (OTA) in vitro and to investigate whether the mechanism of OTA reduction is adsorption or hydrolysis. The probiotic characteristics of the strains, such as their growth performance and synthesis of lactic acid at 42°C, inhibition of Salmonella spp. and Escherichia spp. growth and susceptibility to antibiotics, was also evaluated. Ochratoxin A reductions in MRS broth depended on the tested strain and ranged from 1% to 29%. The level of OTA reduction was higher at 30°C than at 37 and 42°C and there were no significance differences between OTA reduction obtained with live and heat-treated bacteria cells. The evaluation of probiotic characteristics showed that Pediococcus acidilactici KKP 879 was the strain with more potential to develop a probiotic culture for chickens.Pozycja Antimicrobial effect of lining leather fatliquored with the addition of essential oils(Wydawnictwo Politechniki Łódzkiej, 2017) Bielak, Elżbieta; Syguła-Cholewińska, JustynaFootwear, especially those often and intensively used, provides an ideal environment for microbial growth. An appropriate high temperature and moisture content inside it enhance bacterial and fungal colonization by microbes. These microorganisms can be potentially pathogenic to human health and responsible for destruction of shoes materials from which the parts inside the shoe are made. In previous studies it has been shown that the addition of essential oils of antiseptic activity at leather finishing operations allows a leather to get antimicrobial properties. The aim of this paper is to assess the durability of antimicrobial effect of leather fatliquored with the addition of cinnamon, thyme and oregano essential oils at concentration of 5% per leather weight. Antimicrobial activity was evaluated according to guidelines of PN-EN ISO 20645:2006 “Textile fabrics – determination of antibacterial activity – Agar diffusion plate test” after 36-month storage. The obtained results have indicated that leathers under investigations show antimicrobial activity against E. coli, S. aureus and C. albicans strains even 3 years after fatliquoring. The use of natural bioactive substances such as cinnamon, thyme and oregano oils at concentration of 5% per leather weight in the leather finishing process may be an alternative to biocides used in the tanning industry as well it can improve hygienic properties of shoes, internal parts of which are made of such finished leathers.Pozycja List of Reviewers(Wydawnictwo Politechniki Łódzkiej, 2017)Pozycja Ripened cheese as a source of bioactive peptides(Wydawnictwo Politechniki Łódzkiej, 2018) Skwarek, Agnieszka; Darewicz, Małgorzata; Borawska-Dziadkiewicz, JustynaCheese has a long history in the human diet. In ancient times, cheese was primarily a concentrated form of milk with the benefit of a prolonged shelf life. Recent advances in nutrition science have highlighted the contribution of cheese to nutrition and health. It is a rich source of essential nutrients, in particular, proteins, vitamins, minerals, and also short chain fatty acids. Bioactive peptides from proteins, which are the main subject of this paper, can be generated either by fermentation processes during cheese-manufacturing or by gastrointestinal digestion after consumption. As cheese is a complex food matrix containing a large number of different peptides which change with the ripening time, they are produced during secondary proteolysis through the action of proteinases and peptidases. As long as they are bound in the proteins they are biologically inactive and can only be active after they have been released from their parent protein. Then, they can exert a wide range of biological activities such as antimicrobial, opioid, blood pressure-lowering, cholesterol-lowering, mineral binding, immunomodulating, and anti-carcinogenic activities. The article discusses the characteristics of cheese, distinguishing it as an important source of bioactive peptides with various activities. Bioavailability of bioactive peptides from cheese was described. The blood-pressure lowering activity was highlighted as milk proteins are the main source of this kind of bioactive peptides, and it is the best-studied and in vivoconfirmed effect. Attention has also been paid to three other activities expressed by bioactive peptides from cheese: anti-carcinogenic, antioxidative, and opioid.Pozycja Use of grape seed extract as a natural antioxidant additive in dry-cured pork neck technology(Wydawnictwo Politechniki Łódzkiej, 2018) Libera, Justyna; Kononiuk, Anna; Kęska, Paulina; Wójciak, KarolinaThe grape seeds, which are the post-production waste of juices and wine production, are a rich source of biologically active compounds. The polyphenol compounds present in seeds can be used in the technology of new products of animal origin as a source of natural antioxidants. The effect of three levels (0.1, 0.2 and 0.5%) 40% (v/v) ethanol extract of grape seed (GSE) quality of dry-cured pork neck was tested. Meat product colour, pH value, water activity, free fatty acid (FFA) content and TBARS index were evaluated. The obtained results indicate that the addition of the extract decreased oxidation intensity dry-cured neck during ripening. The treatment with higher concentrations of extracts showed greater lipid stability than that of the lot with 0.1%. The three levels of GSE extract did not influence pH, water activity and colour significantly. This study indicates that the GSE extract was an effective inhibitor of lipid hydrolysis, and at an additive concentration of at least 0.2% limited the oxidative processes occurring in meats during ripening. Therefore, it may be used in dry-cured pork neck to improve the oxidative stability of meat products for the consumers.Pozycja Bioactive peptides from meat industry by-products as potential antimicrobial agents based on BIOPEP-UWM database(Wydawnictwo Politechniki Łódzkiej, 2018) Kęska, Paulina; Stadnik, Joanna; Kononiuk, Anna; Libera, Justyna; Wójciak, Karolina M.New peptides with potential antimicrobial activity, encrypted in protein sequences of meat industry by-products were searched with bioinformatics tools using BIOPEP-UWM database. The potential of major proteins as a source of biologically active peptides with antibacterial, antiviral and antifungal activity were considered. As a result, collagen, hemoglobin, fibrinogen and selected meat tissue proteins (creatine kinase, myosin, titin) has been shown to contain short motifs responsible for antibacterial properties. The peptides with antiviral and antifungal properties were not detected.Pozycja Effect of oggtt on physicochemical properties, antioxidant activity and volatile compounds of noodles(Wydawnictwo Politechniki Łódzkiej, 2022) Bahgaat, Wafaa K.; Ibrahim, Gamil E.; Hussein, Ahmed M. S.The present investigation aimed to evaluate the effect of noodles supplementation with oggtt at (5,10,15 and 20%) on physicochemical properties, antioxidant activity as well as volatile compounds. The cooked noodles evaluation based on cooking quality like volume and cooking loss as well as colour changes. An increase in protein, fat and ash was observed with the increase of oggtt supplementation level in noodles. The whole wheat flour had the highest value of total phenolic (462.3 μg GAE g−1) compared to oggtt and all fortified noodles without cooking and after cooking. The fortification levels of 5 and 10% did not affect significantly on colour and overall acceptability of noodles. The panelists scores recommended the usage levels of 5 and 10% of oggtt noodles which did not changed significantly in comparison with control sample. The evaluation of oggtt incorporation in noodles volatile compounds performed using HS-GC/MS analysis. Thirty volatile compounds in cooked noodles after fortification with oggtt had identified. The main volatile compound herein was 2-pentyl furan, which represent 44.12, 20.14 and 18.75% in cooked control and fortified noodles with oggtt at 5 and 10% respectively.Pozycja Safety of workers exposed to harmful airborne bioaerosols – legal status and innovations(Wydawnictwo Politechniki Łódzkiej, 2017) Majchrzycka, Katarzyna; Okrasa, Małgorzata; Szulc, Justyna; Gutarowska, BeataFiltering respiratory protective equipment is commonly used for protection against bioaerosols in industrial workplaces. However, the EU legislation does not specify the requirements for its antimicrobial properties. The result is that in the market there is no equipment available that would ensure complete safety of workers exposed to inhalation of harmful bioaerosols. This is particularly important in the case of equipment intended for multiple and long-term use. The aim of this study was to develop an innovative filtering half mask for the protection of respiratory tract that would have confirmed antimicrobial properties. The half mask was tested for compliance with EN 149:2001+A1:2009, and the survival rate of microorganisms in nonwovens was determined (E. coli bacteria and A. niger moulds). The reduction in the number of E. coli bacteria was 98.69% and the reduction in the number of A. niger moulds was 67.68% after 32 h of storage under conditions simulating the conditions of use of the equipment. It was found that the biocidal activity of the half mask is sufficient to ensure a significant reduction in the number of microorganisms during its long-term use in the workplace. This in turn means that continuous disinfection of respiratory protective equipment would be maintained even without employees’ intervention, which is not possible in case of standard respiratory protective equipment.Pozycja Production of co-immobilized dextransucrase and dextranase preparations and their application in isomalto-oligosaccharides synthesis(Wydawnictwo Politechniki Łódzkiej, 2017) Sikora, Barbara; Kubik, Celina; Bielecki, StanisławDextransucrase (DS) from Leuconostoc mesenteroides and dextranase (DN) from Penicillium funiculosum were co-immobilized by entrapment in calcium alginate and used to produce isomaltooligosaccharides (IMOs) from sucrose. DS convert sucrose into dextran, which is the substrate for DN, so that IMOs are products of dextran hydrolysis. Before the co-immobilization DS was cross-linked with glutardialdehyde (GA), while DN was adsorbed on hydroxyapatite (HAp). Cross-linking was essential for the stability of DS and pre-immobilization of DN to prevent enzyme from leaking out of the alginate beads. Operational stability of co-immobilized preparations of DS and DN was estimated based on amounts of isomaltose and isomaltotriose formed during successive 24h processes of IMOs synthesis, carried out at 30oC, pH 5.4 and 200 rpm in 10% (w/v) sucrose solutions. Preparation characterized by the initial DS/DN activities ratio of 1/14 was found to maintain these activities at least 100 h of IMOs synthesis (5 repeated batch reaction).