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The combined effects of pulsed light and a rotating magnetic field on the quality of raw pork loin stored under refrigerated conditions were studied. Muscles from the same carcass were divided into six distinct portions. Three portions were designated as untreated control samples, while the other three underwent experimental procedures involving exposure to pulsed light and a rotating magnetic field. Comprehensive laboratory analyses were conducted at specific intervals during the storage period to evaluate changes and assess the impact of storage duration on the samples. The results demonstrated that the combined use of a magnetic field and pulsed light significantly extended the shelf life of raw pork. A significant (p < 0.05) reduction in total microbial count was observed in treated samples compared to the control group throughout all storage periods. The treatment also improved all sensory attributes and reduced purge loss during refrigerated storage. Additionally, the applied treatment significantly (p < 0.05) lowered the hardness and rigidity on day 10, as well as the chewiness of the pork loin on days 1 and 10 of storage. The novelty and innovation of this study lie in the application of a rotating magnetic field combined with a pulsed light beam to enhance the properties of raw pork. This approach resulted in a synergistic effect, notably decelerating the deterioration of meat quality, extending its shelf life, and reducing energy consumption during processing. These outcomes hold significant potential for environmental, economic, and social benefits.

The chemical composition and quality attributes of wheat bread enriched with cereal coffee were analyzed, with additive incorporated as a partial replacement for wheat flour at levels of 2%, 4%, 6%, 8%, and 10%. The rheological properties of the bread dough, consisting of wheat flour and cereal coffee blends, were evaluated using farinograph and extensograph analyses. Results indicated that the addition of cereal coffee decreased flour water absorption, extended dough stability, and increased dough softening. Dough containing cereal coffee showed greater resistance to stretching and reduced extensibility. However, the incorporation of cereal coffee led to a reduction in bread volume and an increase in crumb hardness and density, especially when the substitution level exceeded 6%. In terms of nutritional composition, the levels of dietary fiber, ash, fat, and total polyphenols increased with higher cereal coffee content, while crumb brightness decreased, and yellowness and redness intensified. Overall, the study suggests that cereal coffee can function as a valuable ingredient in bread; however, substitution levels should ideally be kept below 8% to preserve acceptable sensory qualities.

Previous research on the impact of various heat treatment methods on meat has primarily focused on conventional meats from common livestock animals, with limited studies on the effects of different heat treatments on foal meat. The aim of this study was to evaluate how different heat treatments, including sous-vide, affect the sensory, textural, and physicochemical characteristics of foal meat. This allowed for the identification of the most effective heat treatment method to preserve the optimal quality attributes of foal meat while enhancing sensory and textural qualities preferred by consumers. Samples of m. longissimus thoracis were subjected to traditional cooking in two variants: in water at 100 °C in a foil bag for 1.5 h, and cooked to a core temperature of 85 °C (16 half-carcasses × 2 traditional heat treatment methods = 32 samples). Additionally, m. longissimus thoracis was subjected to sous-vide at 55 °C and 65 °C for 4 and 24 h (16 half-carcasses × 2 temperature settings × 2 time settings = 64 samples). Chemical composition, physicochemical properties, color parameters, hem pigment levels, texture characteristics, and sensory properties were analyzed. Compared to sous-vide samples, traditionally cooked foal meat exhibited higher weight loss (p = 0.002), higher fat content (p = 0.003), and lower water content (p = 0.03). Significant improvements in tenderness were observed in sous-vide samples, with the lowest shear force values (52.86 N/cm2 at 55 °C and 48.39 N/cm2 at 65 °C; p = 0.001) and meat hardness (102.44 N and 101.27 N, respectively; p = 0.015) after 24 h of thermal processing. Moreover, sous-vide cooking significantly improved sensory properties of foal meat, particularly juiciness (p = 0.002), tenderness (p = 0.002), and flavor desirability (p = 0.03), which were highly rated by consumers.

Studies were conducted focusing on the drying of chili pepper fruits (Capsicum annuum L.), cultivar Cyklon, using convective (AD), convective-microwave (AMD), vacuum (VD), and freeze-drying (FD) methods. The influence of the drying method and temperature on the kinetics of the process and selected quality attributes of the dried product were evaluated. It was demonstrated that the Midilli model best described the drying kinetics for all methods across the entire measurement range. FD and VD produced dried products with the highest brightness and the greatest value of the a* color parameter. The lowest b* color parameter was observed for the product dried using FD at 40 °C, while the highest b* value was noted for samples dried using AMD (100 W) at 60 °C. The highest carotenoid retention was achieved with the FD method at 40 °C, while the lowest carotenoid content was found in the product obtained using the AMD method (100 W) at 60 °C. The smallest losses of capsaicinoids were observed after FD drying at 40 °C, while the largest were found for AMD (100 W) at 60 °C. The analysis of chili pepper fruit extracts revealed the quantitative composition of 12 main phenolic compounds using the UHPLC-UV method. The highest polyphenol content was obtained with FD, while the lowest total polyphenol content was recorded after AD. Regardless of temperature, the total flavonoid content was highest in extracts from FD products, and the lowest flavonoid content was found after AMD at 100 W. For all drying methods analyzed, the total flavonoid content in the pepper extracts decreased with increasing temperature.

The objective of this study was to evaluate the impact of various drying methods: freeze drying, vacuum drying, convection drying, and convection-microwave drying at microwave powers of 50 W and 100 W, along with process temperatures (40 °C, 60 °C, and 80 °C), on the drying kinetics, selected physicochemical properties of dried celery stems, and their grindability. The Page model was employed to mathematically describe the drying kinetics across the entire measurement range. Convection-microwave drying significantly reduced the drying time compared to the other methods. The longest drying duration was observed with freeze drying at 40 °C. The product obtained through freeze drying at 40 °C exhibited the least alteration in color coordinates, the highest antioxidant capacity, and the greatest retention of chlorophylls and total carotenoids. At a specific temperature, the quality of the product obtained from vacuum drying was slightly lower compared to that from freeze drying. The most substantial changes in the physicochemical properties of the dried product were observed with convection-microwave drying at a microwave power of 100 W. The drying method selected had a significant impact on the energy consumption of grinding, average particle size, and the grinding energy index of the dried celery stems; these parameters worsened as the drying temperature increased. The product with the best quality characteristics and disintegration parameters was achieved using freeze drying at 40 °C.

The primary objective of this investigation was to assess the influence of high hydrostatic pressure (HHP) and the duration of cold storage on the physicochemical, technological, and sensory attributes as well as the nutritional composition and shelf life of meat. The experimental framework involved utilizing samples derived from the semimembranosus muscle of pork. Each muscle obtained from the same carcass was segmented into six distinct parts, with three designated as control specimens (K) and the remaining subjected to vacuum packaging and subsequent exposure to high hydrostatic pressure (200 MPa at 20 °C for 30 min). Comprehensive laboratory analyses of the meat were conducted at 1, 7, and 10 days post slaughter. The meat was cold-stored at +3 ± 0.5 °C. The findings of the study elucidated that the application of high hydrostatic pressure exhibited a favorable impact on the extension of the raw meat’s shelf life. The tests showed a significant (p < 0.05) decrease in the total number of microorganisms compared to the control sample after 7 (K: 4.09 × 105, HHP: 2.88 × 105 CFU/g) and 10 (K: 7.40 × 105, HHP: 2.42 × 105 CFU/g) days of cold storage. It was also found that using HHP increased the pH value after 1 (K: 5.54, HHP: 5.77) and 7 (K: 5.60, HHP: 5.87) days of storage.

Edible flowers are a potential source of bioactive ingredients and are also an area of scientific research. Particularly noteworthy are Cyani flos, which have a wide range of uses in herbal medicine. The below study aimed to investigate the influence of selected soluble fiber fractions on the selected properties of physical and biochemical powders obtained during spray drying a water extract of Cyani flos. The drying efficiency for the obtained powders was over 60%. The obtained powders were characterized by low moisture content (≤4.99%) and water activity (≤0.22). The increase in the addition of pectin by the amount of 2–8% in the wall material resulted in a decrease in hygroscopicity, water solubility, and protection of flavonoids and anthocyanins both before and after digestion in the tested powders in comparison to the sample with only inulin as a carrier. Additionally, it was noted that all samples were characterized by high bioaccessibility when determining antioxidant properties and xanthine oxidase inhibition.

This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough’s development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume additives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used.

Pear pomace, a byproduct of juice production, represents a valuable reservoir of bioactive compounds with potential health benefits for humans. This study aimed to evaluate the influence of drying method and temperature on pear pomace, specifically focusing on the drying kinetics, grinding characteristics, color, phenolic profile (LC-MS/MS), and antioxidant activities of the powder. Drying using the contact method at 40 °C with microwave assistance demonstrated the shortest duration, whereas freeze-drying was briefer compared to contact-drying without microwave assistance. Freeze-drying resulted in brighter and more easily comminuted pomace. Lyophilized samples also exhibited higher total phenolic compound levels compared to contact-dried ones, correlating with enhanced antioxidant activity. Twenty-one phenolic compounds were identified, with dominant acids being quinic, chlorogenic, and protocatechuic. Flavonoids, primarily isoquercitrin, and rutin, were also presented. Pear pomace dried via contact at 60 °C contained more quinic and protocatechuic acids, while freeze-dried pomace at the same temperature exhibited higher levels of chlorogenic acid, epicatechin, and catechin. The content of certain phenolic components, such as gallic acid and epicatechin, also varied depending on the applied drying temperature.

The 2nd International Electronic Conference on Processes: Process Engineering—Current State and Future Trends (ECP 2023) was hosted online from 17 to 31 May 2023 [...]

Oat husk (hull) is a byproduct of oat processing that is rich in insoluble fiber. The aim of the study was to evaluate the effect of partially replacing wheat flour with oat husk (at levels of 0, 5, 10, 15, and 20 g/100 g) on the physicochemical properties and sensory acceptance of pasta. Additionally, UPLC-MS/MS analysis was performed to identify phenolic acids and flavonoid compounds, and the cooking properties of the pasta were evaluated. The test results indicate that oat husk significantly (p < 0.05) increased the ash and fiber contents in the pasta, while decreasing the protein and fat contents. Moreover, the redness and yellowness of both raw and cooked pasta increased, while lightness decreased as a result of pasta enrichment with oat husk. Oat husk also led to a decrease in the stretching force of cooked samples, although cooking loss increased significantly but did not exceed 8%. The contents of phenolics and antioxidant activity significantly increased with the incorporation of hull in pasta recipes. UPLC-MS/MS analysis showed that the enriched pasta was especially abundant in ferulic acid. Products with up to 10 g of husk/100 g of wheat flour showed good consumer acceptance. However, higher levels of this additive led to notably lower assessments, particularly in terms of pasta texture.

In submitting conference proceedings to Engineering Proceedings, the volume editors of the proceedings certify to the publisher that all papers published in this volume have been subjected to peer review administered by the volume editors [...]

Walnut flour (WF) is a nutrient-rich source that can be used as an alternative for individuals on a gluten-free diet. This study aimed to assess the physical, chemical, and sensory changes in low-carbohydrate bread when supplemented with WF. Molecular-level changes were also examined using ATR-FTIR spectra. The bread recipe, containing buckwheat and flaxseed, was enriched with WF at levels ranging from 5% to 20%. The addition of WF resulted in increased loaf volume and decreased baking loss. Enriched bread samples showed higher protein content, while fat and available carbohydrate content decreased. Additionally, WF incorporation led to a decrease in crumb brightness and an increase in redness (from 23.1 to 25.4) and yellowness (from 23.8 to 26.7). WF also increased crumb hardness and chewiness. Moreover, the tested additives primarily influenced the intensity of FTIR spectra, indicating changes in protein, carbohydrate, and fat content, with increased band intensity observed in the protein region. We particularly recommend bread with a WF content of 15%. This type of bread is characterized by high consumer acceptance. Furthermore, compared to bread without the addition of WF, it has a higher content of phenolic compounds, protein, and fat by approximately 40%, 8%, and 4%, respectively. The antioxidant activity of this bread, determined using the ABTS and DPPH methods, is also significantly higher compared to the control bread.

The objective of this study was to assess the impact of inulin and pectin, wherein pectin replaced inulin with weight ranging from 2% to 8%, as wall materials on various aspects: bioactive component content, antioxidant and anti-inflammatory properties, bioavailability, powder recovery during the drying process, and selected physical characteristics of powders derived from Malvae arboreae flos aqueous extracts obtained through spray drying. Powders containing a soluble fraction of fiber demonstrated a recovery efficiency of over 50% during drying, along with low moisture content, water activity, and hygroscopicity, coupled with high solubility. The incorporation of pectin up to 8% did not significantly alter the color profile of the powders. However, at levels of 4% to 8% pectin, concave distortions and particle morphology cracks became noticeable, along with the potential to form agglomerates (evident when the span index ranged between 5.11 and 14.51). The substitution of inulin with pectin led to higher total contents of flavonoids (from 1.31% to 49.57% before digestion, and from 18.92% to 36.48% after digestion) and anthocyanins (from 45.79% to 78.56% before digestion, and from 65.45% to 521.81% after digestion) compared to samples containing only inulin as a carrier. Bioacceptability values exceeding 100% indicated effective preservation of compounds responsible for ferric-reducing antioxidant power, as well as the inhibition of xanthine oxidase and cyclooxygenase-2 across all samples.

The aim of the study was to evaluate the possibility of utilizing ultrasonic pasteurization as an alternative method to the standard pasteurization technique used for ice cream mixes. In addition, the possibility of replacing commercial stabilizers (guar gum (GG) and carboxymethylcellulose (CMC)) with arrowroot was assessed. The evaluation of the ice cream involved an analysis of its chemical composition and physical properties, including X-ray diffraction and microstructure analysis. The ice cream containing arrowroot and undergoing ultrasonic pasteurization exhibited significantly higher content of total solids (47.17%), protein (16.26 [g·(100 g)−1]), and free reducing sugars while displaying a notably lower fat content (6.60 [g·(100·g)−1]). The combination of arrowroot and ultrasonic pasteurization exerted a positive effect on reducing the apparent viscosity of the ice cream mixture (166.10 mPa·s). Consequently, it led to decreased hardness (19.97 N), increased overrun (87.02%), and extended melting time (37.48 min) in comparison to ice creams incorporating GG and CMC with traditional pasteurization. The study showed that arrowroot is a promising alternative to standard commercial stabilizers (CMC and GG) in ice cream production, while ultrasound pasteurization has the potential to replace traditional pasteurization methods.

Legume seeds, such as grass pea, yellow lupine, and narrow-leaf lupine, are highly nutritious and offer a wide range of health benefits. The objective of this research was to explore the possibility of partially replacing wheat flour (at levels of 10, 15, 20, and 25%) with flour derived from these legume seeds in sourdough wheat bread and examine its impact on the physicochemical and sensory properties of the bread. The physical properties of the dough were also assessed. The substitution of wheat flour with ground legume seeds resulted in increased water absorption (from 54.1 to 63.5%) and prolonged dough development time (from 2.0 to 13.5 min). Ground lupine seeds reduced the volume of the bread and increased its crumb density, consequently making the bread harder. The most significant increase in hardness was observed when narrow-leaf lupine flour was added to the wheat flour (from 8.4 to 22.5 N). Narrow-leaf lupine had the greatest impact on enhancing the protein content in the enriched bread (from 11.5 to 20%), while yellow lupine caused the highest increase in fiber content (from 1.9 to 6.9%). The proposed additives slightly but significantly (p < 0.05) increased the antioxidant activity and phenolic content in the bread samples. Importantly, for all legume seeds, replacing up to 15% of the wheat flour allowed the production of bread with high consumer acceptability.

Fruit pomace is a highly valuable byproduct from a nutritional standpoint. The aim of this study was to determine the physicochemical and sensory properties of wheat bread enriched with freeze-dried and powdered chokeberry pomace in amounts of 1, 2, 3, 4, 5, and 6% relative to the flour weight. The influence of pomace addition on the physical properties of the wheat dough was analyzed, and the physicochemical properties and consumer acceptance of the chokeberry-pomace-enriched bread were determined. Based on the obtained research results, it was shown that the addition of pomace increased the water absorption of the flour but caused a decrease in stability and weakening of the dough, resulting in increased softening. Consequently, the volume of the bread decreased, and the crumb hardness increased. Furthermore, the addition of pomace significantly reduced the brightness and yellowness of the bread crumbs, while making them more red. Importantly, compared to the control bread, the pomace-enriched bread was characterized by higher contents of minerals, dietary fiber, phenolic compounds, and higher antioxidant activity. Sensory evaluation showed that the addition of freeze-dried chokeberry pomace to wheat bread should not exceed 3% in relation to the weight of the flour used. Additionally, a 3% addition of chokeberry pomace increased the dietary fiber content by 80.9%, ash content by 2.6%, fat content by 26.5%, and total phenolics content by 272%. It decreased the protein content by 1.2%, and reduced the carbohydrate content by 4% compared to the control sample.

The purpose of this study was to evaluate the caseinolytic and milk-clotting activities of aqueous crude extracts from leaves and latex of the Pergularia tomentosa, to determine their suitability as a rennet substitute. These extracts were subjected to a series of biochemical tests before being used in the production of cheese. The results showed that the enzymatic latex extract had a higher coagulant activity than the leaf extract. However, under different clotting conditions (pH, temperature, and CaCl2 concentration), both coagulants behaved similarly in the coagulation of Berridge substrate. The SDS-PAGE and zymographic analysis revealed identical protein bands with a single active zone in both extracts, corresponding to a molecular weight of 26.98 kDa and 26.03 kDa in the extract of leaf and latex, respectively. Both extracts were stable to different effectors but strongly inhibited by iodoacetamide and Hg, suggesting it to be a cysteine protease. Both extracts were able to hydrolyze casein and generate peptides of 14 kDa, with excessive hydrolysis of the other casein fractions. The physicochemical parameters of cheese made from latex and leaf extract evolved similarly to control cheese. According to the sensory evaluation, cheese made with latex had a mildly bitter flavor but showed a high acceptance rate (>80%).

The objective of this study was to analyse bio-fibre comminution energy and particle size classification as the first step towards converting cellulose based agricultural residues into environment-friendly composite products. Bio-fibres used in the study were water retted, chemically modified and oven dried to remove any trace of moisture. The bio-fibres comminution was performed in a laboratory-scale knife mill at varying mill speed, and chemical treatment concentrations. The particle size classification was aided by mechanical sieving process. Nonlinear Least Square method using the cftool based on Gauss-Newton method of iteration available in MATLAB 2007b was used to fit the experimental data to Rosin-Rammler-Bennett’s (RRB) and Gaudin-Schuhmann’s (GS) size distribution models. Energy consumption was estimated via Kick’s, Rittinger’s and Bond’s models. The result showed that energy requirement for bio-fibre comminution increases with decreasing particle size, with coir fibres requiring the highest energy when compared with banana fibres. As the mill speed increases from 1400 rpm to 2100 rpm the energy consumed in comminution banana fibre increases from 357.46 J/g to 369.38 J/g for 2% NaOH treatment with the kick’s constant increasing from 52.97 J/g to 57.86 J/g for untreated banana fibres. Whereas for coir fibre, the energy consumed in comminution increases from 382.14 J/g to 411.07 J/g for 2% NaOH treatment with the Kick’s constant increasing from 57.25 J/g to 61.83 J/g for untreated coir fibres. Bio-fibre energy consumption was best described by Kick’s model with R2 > 0.910 and RRB model captured the bio-fibres size distribution better than GS model with higher R2 and lower value of SSE and RMSE. Scanning electron microscopy revealed that the surface of the fibres had changed, becoming rougher as a result of chemical modification. Findings also indicated that comminution of bio-fibres with high chemical concentration results in less fine sizes with median size (S50) ranging from 524 μm–1476 μm for banana fibres and 644 μm–660 μm for coir fibres. The data obtained at different speeds of comminution and from various bio-fibre treatment conditions might guide the selection of initial fibre size and other processing parameters to better exploit bio-fibres potential in particulate fibre reinforced composites products design.

Cookies made from wheat have become increasingly popular as a snack due to their various advantages, such as their convenience as a ready-to-eat and easily storable food item, wide availability in different types, and affordability. Especially in recent years, there has been a trend towards enriching food with fruit additives, which increase the health-promoting properties of the products. The aim of this study was to examine current trends in fortifying cookies with fruits and their byproducts, with a particular focus on the changes in chemical composition, antioxidant properties, and sensory attributes. As indicated by the results of studies, the incorporation of powdered fruits and fruit byproducts into cookies helps to increase their fiber and mineral content. Most importantly, it significantly enhances the nutraceutical potential of the products by adding phenolic compounds with high antioxidant capacity. Enriching shortbread cookies is a challenge for both researchers and producers because the type of fruit additive and level of substitution can diversely affect sensory attributes of cookies such as color, texture, flavor, and taste, which have an impact on consumer acceptability.

Products derived from wheat grains are an important source of protein in the daily diet of people in many parts of the world. The biological value of protein is determined by its amino acid composition and the proportions of the individual amino acids. Synthesis of these compounds in wheat grains is influenced by genetic factors, as well as habitat conditions and the agrotechnology applied in cultivation. The aim of this study was to assess the effect of production technology (integrated, intensive) on the grain yield and the content amino acid profile of protein in common and durum wheat grain. Field research was conducted at the Experimental Station IUNG-PIB in Osiny (Poland) in two growing seasons. It was found that grain yield significantly depended on the weather conditions in the years of harvesting and genotype, but did not depend on the production technology. On the other hand, the protein content and their amino acid composition depended significantly on the production technology and genotype. A significantly higher content of protein substances was found in durum wheat grain. Increasing the intensity of production technology had a positive effect on the total protein content and the content of individual amino acids, both exogenous and endogenous. The amino acid limiting the biological value of protein contained in grains of both wheat species was lysine, and the deficiency of this amino acid was significantly lower in grain protein from intensive than integrated cultivation technology.

Dandelion flowers (DF) are a rich source of many phytochemicals which can reduce oxidative stress in the human body. The aim of this study was to assess the influence of dried and powdered DF addition into wheat flour (WF) on dough and bread properties. WF was replaced with DF at levels 0, 1, 2, 3, 4, 5 and 6%. Physical properties of dough and quality of control and supplemented bread were studied. The addition of DF increased water absorption of flour, development time and dough stability during mixing. However, these changes had no positive effect on bread quality. With an increase in the proportion of DF in the bread recipe, the volume of loaves and lightness of crumb decreased while its hardness and yellowness increased. As a result of these changes, the overall sensory acceptability of DF-enriched bread decreased. On the other hand, supplementation of WF with DF increased minerals, fiber and fat content in bread. Most importantly, DF enhanced the antioxidant capacity of bread and increased content of phenolics. Total phenolic content ranged from 1.00 mg GAE/g dry mass (DM) for control bread to 3.45 mg GAE/g DM when wheat flour was replaced with 6% of DF. To summarize, we showed that DF can be a valuable ingredient for bread fortification. However, the amount of WF replaced with DF should not exceed 2–3% while taking into account the sensory results.

Oat (Avena sativa L.) by-products are valuable sources of many bioactive compounds and minerals. This paper aimed to study the possibility of using micronized oat husk (hull) as a partial replacement for wheat flour (at levels 5, 10, 15, and 20%) in shortbread production. The physicochemical and sensory properties of control and enriched cookies were studied. The incorporation of oat husk into shortbread increased the fiber and ash content, and decreased the available carbohydrates in the cookies. The color of the enriched shortbread significantly changed and the total color difference between the control and enriched cookies ranged from 4.76 to 11.00. Moreover, the total phenolics content and antioxidant activity linearly increased with the percentage of husk in the cookie recipe. Importantly, micronized oat husk at a level of 20% had little influence on the sensory acceptability of cookies. However, replacement of wheat flour higher than 10% resulted in a harder texture of cookies and lower scores for this attribute were obtained. To summarize, in this work we showed that micronized oat husk can be a valuable additive for cookie fortification.

Micronization is an emerging technology used in food production, in which the size of particles is reduced to microns in the processing of plant raw materials and by-products, thus making it an interesting research topic. Spinach stems are by-products of spinach leaf processing, but there is little information regarding their processing and possible reuse. In this study, wet and dry ball mill micronization, in combination with freeze drying, was used to process spinach stems and leaves to obtain functional powders. The color and particle size of the micronized spinach leaf and stem powders were evaluated. The antioxidant activity (AA) of the powders and phenolic compounds present in them were determined using GC-MS analysis. The results obtained showed that the dry micronization of leaves and stems resulted in smoother and brighter powders than wet micronization. Significantly smaller particle sizes were achieved using the dry micronization of the leaves and stems (Dv50 = 19.5 and 10.1 µm, respectively) rather than wet micronization (Dv50 = 84.6 and 112.5 µm, respectively). More phenolic compounds, such as o-coumaric acid and gallic acid, were extracted from the dry-micronized powders. The dry micronization of the stems significantly increased the total phenolic content, and the AA of these powders was also increased. These findings demonstrate that spinach leaves and stems subjected to dry micronization can be valuable functional components of food.

Parsley leaves (PL) are a rich source of many bioactive compounds and show many health-promoting properties. The aim of this study is to analyze the effect of the addition of PL to wheat flour on the physical, antioxidant, and sensory properties of wheat bread. Wheat flour was partially substituted with 0, 1, 2, 3, 4, and 5% PL. Bread dough was prepared using the direct method. Bread loaves were cooled, and then their volume, texture, color, total phenolic content, and antioxidant activity were evaluated. In addition, a sensory evaluation of bread was performed. Incorporation of PL into wheat decreased the bread volume and increased the crumb moisture but had little influence on the crumb texture. The crumb of the enriched bread was darker and greener compared with the control sample. PL addition increased the redness of the crumb as well. The total color difference for the enriched bread ranged from 9.3 to 21.4. According to the sensory evaluation, the amount of wheat flour added to PL should not exceed 3%. Such a kind of bread showed about a twofold higher level of phenolic compounds and enhanced antioxidant activity compared with the control bread. This study showed that powdered PL can be a valuable nutritional supplement to wheat bread. Future research should focus on the possibilities of fortifying various types of food with this additive.

Food enrichment is commonly applied to increase the pro-health and dietary value of final products. This study aimed to evaluate how green leek powder (GL) added to semolina influenced the physicochemical, sensory, and cooking characteristics of the pasta. The pasta was prepared by partially substituting semolina with 0, 1, 2, 3, 4, and 5 g/100 g of GL. Then, the pasta samples were assessed for color, cooking properties, sensory features, mechanical properties, total phenolic content (TPC), and antioxidant activity (AA). The results indicated that GL significantly decreased the lightness and increased the yellowness of cooked pasta. The total color difference between the control pasta and enriched pasta samples ranged from 2.54 to 6.89 and 5.60 to 11.06 (for uncooked and cooked pasta, respectively). The addition of GL also caused an increase in the optimal cooking time and cooking loss. Moreover, a significant increase in stretching force was observed in cooked pasta. Sensory evaluation revealed that substitution of semolina with up to 2 g/100 g GL did not affect the smell, taste, and color of pasta. Most importantly, GL-enriched pasta was characterized by higher TPC and higher AA compared to the control samples. In summary, our results recommend partial replacement of semolina by GL (up to 3 g/100 g) in pasta production.

This work aimed to evaluate the effect of partial replacement of semolina with 0, 1, 5, 10, 15, and 20% of ground buckwheat hull (BH) on the chemical composition, antioxidant properties, color, cooking characteristics, and sensory properties of wheat pasta. Pasta samples were prepared by dough lamination (tagliatelle shape) and dried at 55 °C until the moisture content was 11–12% (wet basis). Analyses of samples showed that the addition of BH caused an increase in fiber content in pasta from 4.31% (control pasta) to 14.15% (pasta with 20% of BH). Moreover, the brightness and yellowness of BH-enriched products were significantly decreased compared to the control sample, and the total color difference ranged from 23.84 (pasta with 1% of BH) to 32.56 (pasta with 15% BH). In addition, a decrease in optimal cooking time, as well as an increased weight index and cooking loss, was observed in BH-enriched pasta samples. Furthermore, BH-enriched cooked pasta had significantly higher total phenolic content and antioxidant activity but an unpleasant smell and taste, especially if the level of BH was higher than 10%.

The aim of the present study is to analyse the effect of freeze-dried blackberry powder (BP) added in the range from 0% to 5% on the physical properties and some nutritional parameters of gluten-free crispbread. Batter added with BP had a significantly lower pH value, while the highest indicator of batter divergence was observed in the batter without the addition of BP. Freeze-dried BP was characterised by the following colour parameters: L* = 42.87, a* = 15.91 and b* = −0.26. Lightness component (L*) of gluten-free crispbread decreased from 75.27 to 42.73, colour (b*) value decreased from 19.91 to 8.27 and redness (a*) value increased from 1.10 to 7.32 with the addition of BP at a range from 0% to 5%. Crispbreads prepared with BP (5%) also had significantly higher minerals including potassium, calcium, magnesium, iron and manganese in comparison to control crispbreads. In addition, BP caused an increase in total flavonoids, phenolics and anthocyanins content.

The dried and powdered leaves of Moldavian dragonhead (Dracocephalum moldavica L.) (0, 1, 3, 4, and 5 g/100 g of wheat flour) were added to the wheat flour to make bread. Farinograph properties of dough were studied, and the properties of enriched bread were evaluated. According to the results, Moldavian dragonhead leaves increased water absorption by the flour but decreased the volume of bread and crumb lightness. The enriched breads were characterized by a higher value of crumb hardness than that of control bread. The total phenolics content linearly increased with the percentage increase in the addition of dragonhead leaves from 4.8 to 10.1 mg GAE/g dry mass. As a result, the antioxidant activity of bread increased. Sensory evaluation revealed that the wheat bread can be supplemented with Moldavian dragonhead leaves up to 3 g/100 g wheat flour addition of dragonhead leaves with good consumer acceptability.

Although the health benefits of cornflower extracts are known, their application in food production has not been widely investigated. This study assessed microencapsulated red powders (RP) prepared from the aqueous extract of blue cornflower petals. Microencapsulation was performed by freeze-drying using various stabilizers, such as maltodextrin, guar gum, and lecithin. The microencapsulated RP were characterized by spectral (FT-IR and FT-Raman), mineral, structural, and antioxidant analyses. The FT-IR and FT-Raman band related to guar gum, lecithin, and maltodextrin dominated over the band characteristic of anthocyanins present in the cornflower petal powders. The main difference observed in the FT-Raman spectra was attributed to a shift of bands which is reflection of appearance of flavium cation forms of anthocyanins. The microencapsulated RP had total phenolic content of 21.6–23.4 mg GAE/g DW and total flavonoid content of 5.0–5.23 mg QE/g. The ABTS radical scavenging activity of the tested powders ranged from 13.8 to 20.2 EC50 mg DW/mL. The reducing antioxidant power (RED) of the powders was estimated at between 31.0 and 38.7 EC50 mg DW/mL, and OH• scavenging activity ranged from 1.9 to 2.6 EC50 mg DW/mL. Microencapsulated cornflower RP can be valuable additives to food such as sweets, jellies, puddings, drinks, or dietary supplements.

This study aimed to investigate the possibility of utilizing oat by-products for fiber preparation. Oat husk (OH) and oat bran (OB) were micronized and used to prepare a novel product rich in fiber and with enhanced antioxidant properties. The basic chemical composition and phenolic acid profile were determined in OH and OB. The antioxidant properties of OH and OB were also analyzed. The type and strength of interactions between the biologically active compounds from their mixtures were characterized by an isobolographic analysis. The analyses showed that the sum of phenolic acids was higher in OH than in OB. Ferulic acid was dominant in both OH and OB; however, its content in OH was over sixfold higher than that in OB. The results also suggested that both OH and OB can be used for preparing fiber with enhanced antioxidant properties. The optimal composition of the preparation, with 60–70% of OH and 30–40% of OB, allows for obtaining a product with 60–70% fiber and enhanced antioxidant activity due to bioactive substances and their synergistic effect. The resulting product can be a valuable additive to various food and dietary supplements.

Background: This study aimed to determine the effect of poppy seed flour (PF) on the physicochemical and spectroscopic properties of low-carbohydrate, high-protein, and gluten-free bread. Methods: The changes at the molecular level were assessed in bread using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). Bread prepared with buckwheat, flaxseed, and pea protein was enriched with PF at a concentration of 5–15%. Results: The results showed that the pasting parameters of dough supplemented with PF were significantly decreased compared to the control sample. The obtained bread samples were characterized by good quality and had 14.6% of carbohydrate, 16.3% of protein, 10.2% of fiber, and 4.0% of fat, with a caloric value of 177 kcal/100 g. The addition of PF had little influence on crumb mechanical properties. The ATR-FTIR analyses revealed spectral changes in the region related to protein and carbohydrate structures, as well as changes in band intensity characteristic of α-1,4-glycoside and α-1,6-glycoside bonds. The analyses showed that the main starch skeleton remained clearly visible. Conclusions: PF up to 10% can be potentially applied as a functional ingredient in the production of bread based on buckwheat and linseed flour. Such low-carbohydrate bread can be particularly useful to diabetics.

Dried and crushed dandelion roots (Taraxacum officinale F. H. Wigg.) (TO) were used as a formulation additive (at the amount of 0, 1, 3, 4, 5, and 6 g 100 g−1 flour) to wheat bread. The farinographic properties of the dough and the physical and chemical properties of the bread were evaluated. It was found that the addition of dried flour caused a significant decrease in water absorption by the flour (1% and higher TO level), an increase in the development time (from 2% to 5% TO addition) and dough stability (3% and 4% TO level), and an increase in dough softening (4% and higher TO level). As the substitution of TO for wheat flour increased, there was a gradual decrease in loaf volume, an increase in specific weight and crumb hardness, and a darkening of the crumb color. The total polyphenol content increased linearly with the percentage increase of dried root additions TO from 0.290 to 0.394 mg GAE g−1 d.m., which translated into an increase in the antioxidant activity of the bread. It was found that dried crushed roots of Taraxacum officinale can be a recipe additive for wheat bread; however, due to their specific smell and bitter aftertaste, the level of this additive should not exceed 3 g 100 g−1 flour.

The aim of the work was to determine the influence of brown algae on the physical, antioxidant, and sensorial properties when added directly into the gluten-free bread (GFB) recipe. Algae powder was added in the amounts of 2%, 4%, 6%, 8%, and 10% of the total flour content. Compared to the control bread, a larger volume was obtained using 4% of algae. With an increased content of brown algae, significant changes were noted in the color of the breadcrumb. Favorable changes in the texture were also observed. Brown algae addition significantly increased the antioxidant activity of GFB. Most importantly, antiradical compounds from the functional products were highly bioaccessible in vitro. The results confirm the possibility of the use of brown algae powder in the production of GFB. Because of the unpleasant taste on over-addition, the acceptable GFB can be obtained by adding 2% or 4% of the algae.

The quality of grain products from organic agriculture is an important subject of research for food safety and consumer health. The aim of the study was to examine the grain of spring wheat from organic agriculture according to their infestation by Fusarium spp., mycotoxin content, and technological value for milling and baking processing. The material was grain of 13 spring wheat varieties cultivated in organic systems in 3 years. The results showed that the intensity of Fusarium head blight (FHB) was low and ranged from 0.0% to 5.5% of ears. Grain infestation by Fusarium spp. varied between varieties and years from 1.5% to 18.5%. The colonization of grains by Fusarium spp. did not reflect the intensity of FHB. The lowest grain infestation by Fusarium spp. was noted for the varieties: Waluta, Zadra, and Arabella. Mycotoxin contamination of the grain of tested varieties did not exceed accepted standards. The requirements of the milling and baking industries were generally met by grain and flour of all the tested varieties. On the basis of the 3 year study results related to food safety and processing properties, the varieties most useful for organic production are Arabella, followed by Brawura, Izera, Kandela, Katoda, KWS Torridon, Waluta, and Zadra.

The main anti-nutritive substances present in rye grains include alkylresorcinols, water-soluble pentosans, and trypsin inhibitors. The content of these compounds in the grains can be influenced by genetic factors, habitat conditions and the crop management technology used in cultivation. The aim of the study was to determine the variability of the concentration of anti-nutritive compounds in rye grains depending on the variety, weather conditions and production technology. The field research was conducted at the IUNG-PIB Experimental Station in Osiny (Poland) in three growing seasons 2010/2011, 2011/2012 and 2012/2013. The experiment was located on lessive soil, on plots of 45 m2 in three replications. The first factor was the type of production technology (integrated and intensive), while the second was a variety of winter rye. Two hybrid varieties (Brasetto, Visello) and two population varieties (Dańkowskie Diament, Kier) were included. The research showed that the content of anti-nutritive compounds in rye grains depended significantly on the genotype and weather conditions. Stress conditions during the rye growing season in 2011 and 2013 were the cause of higher synthesis of alkylresorcinols, soluble pentosans and trypsin inhibitors in rye grains. The content of alkylresorcinols and water-soluble pentosans also depended significantly on the intensity of the production technology. The higher content of these compounds was found in rye grains from intensive technology. The production technology had no significant impact on the activity of trypsin inhibitors.

Stratiotes aloides L. is common water plant in central Poland. Due to its expansive character, S. aloides L. can strongly affect the functioning of aquatic ecosystems. S. aloides L. was an important famine plant in central Poland. This plant was commonly collected and cooked until the turn of the 20th century. It has also been used to heal wounds, especially when these are made by an iron implement. The objective of the present work was to study the phenolic profile in the leaves and roots of S. aloides as well as their antioxidant potential and ability to inhibit lipoxygenase (LOX) in the light of their potential bioaccessibility. The dominant compound in its leaves was luteolin-7-O-hexoside-glucuronide (5.84 mg/g DW), whereas the dominant root component was chrysoeriol-7-O-hexoside-glucuronide (0.83 mg/g DW). Infusions from leaves, roots, and their 1:1 (v/v) mixture contained potentially bioaccessible antiradical compounds. S. aloides is a good source of water-extractable reductive compounds. Especially valuable are the leaves of this plant. The roots of S. aloides contained very active hydrophilic compounds able to chelate metal ions. However, their potential bioaccessibility was relatively low. The hydrophilic compounds from the leaves were the most effective XO inhibitors (EC50 = 9.91 mg DW/mL). The water-extractable compounds derived from the leaves and roots acted as uncompetitive LOX inhibitors.

The white beetroot cv. Śnieżna Kula is the first betanin-free beetroot registered in the European Union. The aim of this study was to compare the phenolic acids profile and antioxidant capacity of leaves of white (SK) and red (CC) beetroots and red (LC) and white (BL) Swiss chard growing in Poland. LC leaves were the richest source of total phenolics (16.55 mg GAE/g FW) and phenolic acids (1.81 mg/g FW), while the highest content of flavonoids was determined in CC leaves (1.6 mg QE/g FW). The highest antiradical activity was observed for LC, whereas CC extract exhibited the highest chelating power. BL and CC leaf extracts demonstrated high LOX inhibitory potential (EC50 = 53.23 and 56.97 mg FW/mL, respectively). An uncompetitive type of LOX inhibition was obtained for all extracts. SK extracts demonstrated the highest XO inhibitory activity (EC50 = 81.04 mg FW/mL). A noncompetitive type of XO inhibition was obtained in both extracts from red leaves (CC and LC), whereas an uncompetitive mode of inhibition was observed in the case of white leaf (SK and LC) extracts. Thus, it can be assumed that the presence of betanin influences the XO inhibition mechanism.

The aim of this study was to evaluate the influence of drying temperature on the phenolic acids profile and antioxidant activity of sprouts and leaves red and white Chenopodium quinoa (RQ and WQ, respectively). Four-day sprouts and leaves dried at 30, 45, and 60°C were tested. All sprouts contained significant amounts of phenolic compounds; however, higher content was determined in the RQ sprouts. Phenolic compounds from WQ sprouts seem to be thermostable in the studied temperature range, whereas total phenolics content in RQ sprouts decreased significantly after drying in the 60°C. Content of vanillic and p-coumaric acids did not differ significantly between sprouts dried at the same conditions; however, their level decreased in the high temperature. Irrespective of the drying temperature, higher activity against ABTS free radicals and reducing power was observed in the case of RQ sprouts extracts. Sprouts dried at 30°C had a higher ability to scavenge hydroxyl radicals. RQ sprouts were characterized by about two times higher antioxidant activity regardless of the method used. No significant differences between total phenolics (TPC) and flavonoids content in RQ and LQ leaves were found. In the both cases, decrease of TPC was observed after drying in the highest temperature. The leaves do not differ too much in terms of the phenolic acids profile, whereas the differentiating factor is thermal processing. Leaves of both quinoa contained thermostable compounds able to scavenge hydroxyl radicals. Reducing power and ability to scavenge OH radicals were correlated with all components of quinoa sprouts which suggest synergism between them and does not indicate the key role of a particular compound in creating antioxidant capacity. Germination and subsequent oven-drying at 30°C of quinoa seeds significantly increased the antioxidant properties compared with raw seeds. Also, in the case of leaves, the best results were obtained after drying at 30°C.

Arnica montana L. is a medicinal plant with diverse biological activities commonly used in pharmacy and cosmetics. The attributes of A. montana are mainly related to the concentration and chemical composition of essential oils (EOs). Therefore, the objective of this study was to characterize the chemical composition of EOs derived from A. montana rhizomes and roots taking into account the age of the plants and to investigate the effect of the analyzed EOs on induction of apoptosis, necrosis, and autophagy in human glioblastoma multiforme T98G and anaplastic astrocytoma MOGGCCM cell lines. Rhizomes and roots of mountain arnica were harvested at the end of the third and fourth vegetation periods. The chemical composition of essential oils was determined with the GC−MS technique. Among the 37 components of the essential oil of A. montana, 2,5-dimethoxy-p-cymene (46.47%−60.31%), 2,6-diisopropylanisole (14.48%−23.10%), thymol methyl ether (5.31%−17.79%), p-methoxyheptanophenone (5.07%−9.65%), and α-isocomene (0.68%−2.87%), were detected in the rhizomes and roots of the three-year-old plants and in the rhizomes and roots of the four-year-old plants. The plant part (rhizome, root) and plant age can be determinants of the essential oil composition and, consequently, their biological activity. The induction of apoptosis (but not autophagy nor necrosis) at a level of 28.5%−32.3% is a promising result, for which 2,5-dimethoxy-p-cymene, 2,6-diisopropylanisole, thymol methyl ether, and p-methoxyheptanophenone are probably mainly responsible. The present study is the first report on the anticancer activities of essential oils from A. montana rhizomes and roots.

This study aimed to analyse the effect of dried banana powder (BP) on common wheat pasta characteristics. Wheat flour (type 500) was replaced with 1%, 2%, 3%, 4% and 5% of BP. Control pasta without BP addition was also prepared. Pasta quality parameters including texture, colour, cooking characteristics and sensory evaluation were determined. Total phenolics content and antioxidant activity were also evaluated. The increase in BP in the pasta recipe resulted in an increase in the weight increase index (from 2.88 to 3.55) and cooking loss (from 5.2% to 6.4%). The effects of the addition of bananas were also observed in changes in colour coordinates. It was shown that BP slightly decreased the lightness of cooked pasta and had little influence on colour coordinates of raw pasta. It was also found that the addition of BP higher than 3% decreased pasta firmness. The total phenolics content and antioxidant capacity of pasta increased with the addition of BP. Sensory evaluation of pasta showed that the replacement of common wheat flour with BP should not exceed 3%.

This study focused on the effect of kaempferol, catechin, apigenin, sinapinic acid, and extracts from plants (i.e., parsley, cumin, mustard, green tea, and green coffee) on thyroid peroxidase (TPO) and lipoxygenase (LOX) activity, antiradical potential, as well as the result of interactions among them. Catechin, sinapinic acid, and kaempferol acted as a competitive TPO inhibitors, while apigenin demonstrated an uncompetitive mode of inhibitory action. Ethanol extracts from all plants acted as competitive TPO inhibitors, while, after in vitro digestion, TPO activation was found especially in the case of mustard (24%) and cumin (19.85%). Most importantly, TPO activators acted synergistically. The TPO effectors acted as LOX inhibitors. The most effective were potentially bioaccessible compounds from green tea and green coffee (IC50 = 29.73 mg DW/mL and 30.43 mg DW/mL, respectively). The highest free radical scavenging ability was determined for catechin and sinapinic acid (IC50 = 78.37 µg/mL and 84.33 µg/mL, respectively) and potentially bioaccessible compounds from mustard (0.42 mg DW/mL) and green coffee (0.87 mg DW/mL). Green coffee, green tea, cumin, and mustard contain potentially bioaccessible TPO activators that also act as effective LOX inhibitors, which indicate their potentially health-promoting effects for people suffering from Hashimoto’s disease.

Cistus incanus L. (CI) has been proposed as an innovative functional supplement of food products, and hence the present study aimed to evaluate the effect of the addition of dried CI on the properties of bread. Bread was prepared from white wheat flour supplemented with the addition of 1%, 2%, 3%, 4%, and 5% of ground CI. After the completion of baking process, various characteristics of the obtained bread product, such as yield, volume, porosity, acidity, color, and texture, were evaluated. In addition, total phenolic content (TPC), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, chelating power (CHEL), and ability to quench OH∙ radicals were measured. The results showed that the addition of CI to bread caused a reduction in the volume of bread, but texture of the crumbs was acceptable. Acidity and moisture content of bread were found to be increased following CI enrichment. Significant changes in the ash content and the color of bread crumbs were also observed. Bread incorporated with CI was characterized by significantly higher TPC and much higher antioxidant activity, as measured by ABTS, CHEL, and OH∙ radicals, compared to control bread. Supplementation of bread with 3% CI produced a product with desirable characteristics which was also favored by consumers.

The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage.

The proliferation and motile activity of prostate epithelial (Pnt2) and cancer cells (DU-145; PC-3) in the presence of bioavailable compounds from green coffee beans (GCB), wholemeal wheat bread (WMWB), and its GCB-fortified variant were analyzed. The considerable cytostatic and anti-invasive activity of GCB extracts was correlated with its phenolic contents. WMWB extract contained significantly lower levels of phenolics but still displayed relatively high cytostatic activity. However, the cytostatic properties of WMWB compounds were hardly augmented by 3% GCB flour supplementation. The cytoprotective activity of the WMWB compounds exerts a negative impact on the cytostatic activity of GCB compounds. These data confirm the relatively high chemopreventive potential of GCB. However, they also indicate that subtle interactions between bioavailable compounds in GCB and WMWB can negatively affect the nutraceutic potential of the fortified bread. Apparently, gastrointestinal processing differentially regulates the availability of individual compounds and affects the balance between the cytostatic and cytoprotective activity of the whole product. Our data show that comprehensive research is necessary before the fortification of a specific carrier with a specific supplement can be recommended.

In this study, a new application of pumpkin pulp in bread production is shown. The aim of this work is to determine the influence of the addition of fresh pumpkin pulp directly into wheat flour on physical, sensorial and biological properties of bread. The bioaccessibility of active compounds was also studied. An increase in the addition of pumpkin pulp from 5 to 20 % (converted to dry matter) caused a decrease of bread volume and increase of crumb hardness and cohesiveness. The sensory characteristics of the bread showed that a partial replacement of wheat fl our with up to 10 % of pumpkin pulp gave satisfactory results. The taste, aroma and overall acceptability of control bread and bread containing 5 or 10 % of pulp had the highest degree of liking. The addition of higher levels of pumpkin pulp caused an unpleasant aroma and taste. Pumpkin pulp is a good material to complement the bread with potentially bioaccessible phenolics (including flavonoids) and, especially, with peptides. The highest antioxidant activity was observed, in most cases, of the samples with added 10 and 15 % of pumpkin pulp. The addition of the pulp significantly enriched the bread with potentially bioaccessible angiotensin-converting enzyme (ACE) inhibitors. The highest activity was determined in the bread with 15 and 20 % pumpkin pulp. ACE inhibitors from the tested bread were highly bioaccessible in vitro. Pumpkin pulp seems to be a valuable source of active compounds to complement the wheat bread. Adding the pulp directly to the wheat flour gives satisfactory baking results and reduces the cost of production. Additionally, pumpkin pulp is sometimes treated as waste material after the acquisition of seeds, thus using it as bread supplement also has environmental and economic benefi ts.

The aim of the study was to analyze and characterize the influence of chia seeds (CS) addition (0, 2, 4, 6, and 8%) on wheat bread properties. Bread properties that underwent evaluation included chemical composition, fatty acid composition, total phenolics content, volume, baking losses, crumb texture, and color and sensory analysis. The addition of CS decreased baking losses and the volume of bread. The color of the crumb with CS was much darker as compared with the control sample. The texture analysis showed that the CS caused a decrease in the hardness of the crumb. Most importantly, the addition of CS increased the nutritional value of the bread. Bread with CS contained more dietary fiber and mineral components. Moreover, it has been observed that in comparison to the control product bread with CS was characterized by a rich fatty acids composition and higher level of phenolic compounds. Most importantly, the results showed that the substitution of wheat flour with chia seeds up to 6% did not negatively affect the final product acceptance.

This study investigated the activity, mode of inhibition, and interactions between lipoxygenase (LOX) inhibitors and compounds able to inhibit lipids oxidation (LPO) derived from green coffee beans (GCBs), wholemeal wheat flour (WF), and bread enriched with GCB, in comparison with pure chemical standards of the main active components—ferulic (FA) and chlorogenic acids (CGA). Both GCB and WF contain potentially bioaccessible and bioavailable LPO inhibitors acting synergistically. Both FA and CGA presented nearly additive interaction. Potentially bioaccessible LOX inhibitors from GCB and WF acted synergistically, whereas moderate antagonism was found for potentially bioavailable compounds. The activity of CGA and FA was quite similar (EC50 = 18.56 and 22.36 μg DW/mL, respectively) and synergistic action between these components was found. The LPO activity of functional breads was positively correlated with the percentage of GCB (R2 = 0.98). Ferulic acid and CGA acted as competitive LOX inhibitors, whereas potentially bioaccessible compounds from bread enriched with GCB demonstrated an uncompetitive mode of action. Green coffee beans, WF, and the proposed functional product could be helpful in dietary therapy and prevention of so-called lifestyle disorders related with the lipid metabolism. Moreover, this paper highlights the need to study the interactions between the active ingredients of newly designed functional products.

The influence of elicitation, time, and temperature of germination on the biological activity of wheat sprouts was studied. The total phenolics content (TPC), antioxidant activity (AA), and microbiological purity of seeds of three wheat cultivars elicited with Saccharomyces cerevisiae (Y) and Salix daphnoides bark extracts (W) and their mixture (1 : 1) germinated in different conditions were studied. The increase of germination time caused an increase the TPC and AA for all tested wheat cultivars. Germination temperature also influenced these parameters. Generally the highest values in TPC were obtained for sprouts germinated at 20°C. This tendency was found for all tested wheat cultivars. The highest values of TPC and AA were obtained after elicitation by S. daphnoides bark extract. The results of microbiological examination showed that generally for seeds germinated at lower temperature (15°C and 20°C) and during 2 and 4 days the molds were not detected and the levels of aerobic bacteria did not exceed the usually accepted limits. Taking into account both biological activity and microbiological purity of samples the best quality sprouts were in the most cases obtained for wheat germinated during four days at 20°C and elicited by W.

The aim of this study was to investigate and to compare the extractability, bioaccessibility, and bioavailability in vitro of antioxidative compounds from bark of selected Salix species: S. alba (SA), S. daphnoides (SD), S. purpurea (SP), and S. daphnoides x purpurea (SDP) hybrid willow clones originating from their natural habitats and cultivated on the sandy soil. The highest amount of phenolic glycosides was found in the bark of SDP and SD. The best source of phenolics was bark of SDP. The highest content of flavonoids were found in SD bark samples, whereas the highest concentration of bioaccessible and bioavailable phenolic acids was determined in SDP bark. Bark of all tested Salix species showed significant antiradical activity. This properties are strongly dependent on extraction system and genetic factors. Regardless of Salix genotypes, the lowest chelating power was found for chemically-extractable compounds. Bark of all Salix species contained ethanol-extractable compounds with reducing ability. Besides this, high bioaccessibility and bioavailability in vitro of Salix bark phytochemicals were found. Obtained results indicate that extracts from bark tested Salix genotypes can provide health promoting benefits to the consumers; however, this problem requires further study.