Exploiting the Potential of Powdered Blends of Recovered Sunflower Seed Cake Phenolics and Whey-Development of Sustainable Food Additives.

The management of side streams from the food industry, especially oil and dairy by-products, has become an important issue linked to the European Commission's recommendations for a circular economy. This study aimed to obtain sustainable food additives in the form of soluble-type powders composed of whey and recovered phenolics originating from sunflower seed cake. In order to valorise these di-blend products, the powders were characterised in terms of their physical, chemical, and sensory attributes.

The Effect of Nonthermal Pretreatment on the Drying Kinetics and Quality of Black Garlic.

Black garlic is obtained from regular garlic ( L.) through the aging process and consequently gains many health-promoting properties, including antidiabetic and antioxidant. However, the material is still prone to microbiological deterioration and requires a long time to dry due to its properties.

Mass Spectrometry for Investigation of Natural Dyes in Historical Textiles: Unveiling the Mystery behind Safflower-Dyed Fibers.

Safflower ( L.) petals, depending on the nature of a dyeing bath, dye fibers yellow or red. This is due to the presence of two kinds of components, water-soluble yellow colorants and alkali-soluble red compounds.

Effect of Filtrated Osmotic Solution Based on Concentrated Chokeberry Juice and Mint Extract on the Drying Kinetics, Energy Consumption and Physicochemical Properties of Dried Apples.

Background: Filtration of osmotic solution affects selective penetration during osmotic dehydration (OD), and after drying is finished, this can influence the chemical composition of the material, which is also modified by OD.

Methods: Osmotic dehydration was carried out in filtrated and non-filtrated concentrated chokeberry juice with the addition of mint infusion. Then, this underwent convective drying, vacuum-microwave drying and combined convective pre-drying, followed by vacuum-microwave finishing drying.

L.-Effect of Multiple Drying Techniques on Volatile and Sensory Profile.

L. is a medicinal and aromatic plant spread around the world, with beneficial properties that are well recognized. Both coriander seeds and leaves are used for pharmaceutical and flavoring purposes.

Qualitative and Quantitative Assessment of Buckwheat Husks as a Material for Use in Therapeutic Mattresses.

Buckwheat husks are used in many therapeutic products such as pillows, mattresses, seats, etc. This material is proposed by producers for example for discopathy, back pain and head vasomotor disorders. Our studies evaluated the impact of using cotton mattresses with buckwheat husk fillings on people's health condition.

Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples.

The aim of this study was to determine the effect of different drying methods: convective (at 50, 60, 70 °C), vacuum-microwave (at 120, 240, 360, 480 W and 360 W with reduction to 120 W) and hybrid (convective pre-drying at 50, 60, 70 °C followed by vacuum-microwave drying at 120 W) on the quality parameters of novel red-fleshed apple fruit snacks (RFAs), such as phenolics, on-line antioxidant capacity, water activity and color. Drying kinetics, including a temperature profile of dried material, and modified Page model were determined. Freeze-drying was used as a control method.

The Effect of Filtration on Physical and Chemical Properties of Osmo-Dehydrated Material.

Osmotic dehydration (OD) performed in concentrated fruit juices used as osmotic solution (OS) comes with some limitations resulting from the material cell structure and is not entirely recognized at the moment. Filtration of the juice could provide some insight into the phenomena occurring throughout the OD. Therefore, the main aim of the study was to recognize the mechanism of selective penetration during OD and evaluate the effect of filtration on physical and chemical properties of osmo-dehydrated material.

Inhibition of enzymes associated with metabolic and neurological disorder by dried pomegranate sheets as a function of pomegranate cultivar and fruit puree.

Background: Obesity and type 2 diabetes mellitus are the most extended current chronic diseases and also Alzheimer pathology which is a progressive degenerative neurological disorder. Therefore, finding effective enzyme inhibitors responsible for the development of these diseases are essential. Therefore, the aim of this study was to investigate the impact of fruit purée (Cydonia oblonga, Ziziphus jujube and Malus domestica) and pomegranate juice cultivar ('Mollar de Elche' and 'Wonderful') of dried pomegranate sheets (DS) on the inhibition of enzymes associated with metabolic (α-amylase, α-glucosidase, and pancreatic lipase activity), and neurological disorder (acetylcholinesterase and butyrylcholinesterase activity).

Influence Carrier Agents, Drying Methods, Storage Time on Physico-Chemical Properties and Bioactive Potential of Encapsulated Sea Buckthorn Juice Powders.

Sea buckthorn ( L.) juice with inulin, maltodextrin, and inulin:maltodextrin (1:2 and 2:1) were spray-, freeze- and vacuum-dried at 50, 70 and 90 °C. The study aimed to assess the impact of drying methods and carrier agents on physical properties (moisture content, water activity, true and bulk density, porosity, color parameters, browning index), chemical components (hydroxymethylfurfural and phenolic compounds) and antioxidant capacity of sea buckthorn juice powders.

Hydroxycinnamic Acids and Carotenoids of Dried Loquat Fruit cv. 'Algar' Affected by Freeze-, Convective-, Vacuum-Microwave- and Combined-Drying Methods.

The effect of different drying techniques (freeze, convective, vacuum-microwave and combined drying) on the drying kinetics, the phytochemical compounds and sensory characteristics in loquat cultivar 'Algar' was studied. The convective drying resulted in the highest amount of total hydroxycinnamic acids (5077 mg/kg wet weight (ww)), with 3-caffeoyl quinic acid and 5-caffeoyl quinic acid being the greatest carotenoids. The highest values of total carotenoids were obtained by the freeze-drying technique (2601 mg/kg ww), followed by all convective treatments and vacuum-microwave at 360 W.

A Mass Spectrometry-Based Approach for Characterization of Red, Blue, and Purple Natural Dyes.

Effective analytical approaches for the identification of natural dyes in historical textiles are mainly based on high-performance liquid chromatography coupled with spectrophotometric detection and tandem mass spectrometric detection with electrospray ionization (HPLC-UV-Vis-ESI MS/MS). Due to the wide variety of dyes, the developed method should include an adequate number of reference color compounds, but not all of them are commercially available. Thus, the present study was focused on extending of the universal analytical HPLC-UV-Vis-ESI MS/MS approach to commercially unavailable markers of red, purple, and blue dyes.

Dataset supporting the identification of natural dyes in yellow, orange, brown and green fibres from Krakow liturgical vestments.

This data article provides an extensive and complete description of the colorants and dyes identified in fibre samples taken from the historical textiles that were described in the article "Universal analytical method for characterization of yellow and related natural dyes in liturgical vestments from Krakow" by K. Lech [1]. Natural organic dyes, for centuries used to dye fibres, contain usually from a few to several dyeing compounds.

The influence of different carrier agents and drying techniques on physical and chemical characterization of Japanese quince (Chaenomeles japonica) microencapsulation powder.

Fruit powders can become a new and innovative direction of using the potential of Japanese quince (JQ) fruit in an affordable form. Therefore, physical (dry matter, true and bulk density, porosity and color) and chemical parameters of JQ juice powders obtained by using different carrier agents and drying techniques were evaluated. The juice was mixed with maltodextrin, inulin and a mixture of both in different proportions and dried using freeze, spray, and vacuum (50, 70, and 90 °C) drying techniques.

Qualitative and Quantitative Evaluation of Heat-Induced Changes in Polyphenols and Antioxidant Capacity in L. By-products.

Plum pomace, an agro-industrial waste product has received attention due to the worldwide popularity of plums. During convection, the content of flavan-3-ols decrease, except drying at 90 °C, whereas the content of i.e.

Secreted Metabolome of Human Macrophages Exposed to Methamphetamine.

Macrophages comprise a major component of the human innate immune system that is involved in maintaining homeostasis and responding to infections or other insults. Besides cytokines and chemokines, macrophages presumably influence the surrounding environment by secreting various types of metabolites. Characterization of secreted metabolites under normal and pathological conditions is critical for understanding the complex innate immune system.

Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Mill. Fruits.

This study was to present the effect of different parameters of combined methods of drying such as vacuum-microwave (VMD: 480, 120 W), hot air (CDD: 70, 60, 50 °C) and combined methods as pre-drying by CD and finish drying by VMD (CD-VMD: 60 °C + 480/120W) in order to avoid a rapid increase in temperature at the critical moisture content of ca. 1 kg/kg dm (dry mass). Control samples were prepared by freeze-drying (FD).

The effect of drying methods on the energy consumption, bioactive potential and colour of dried leaves of Pink Rock Rose ().

This study aimed to investigate the changes in the total polyphenolic content and antioxidant properties after subjecting Pink Rock Rose () leaves to three different drying procedures, including convection drying (CD) at 40, 50 and 60 °C; vacuum-microwave drying (VMD) at 240 W microwave power; and combined drying consisting of convective pre-drying at 50 °C followed by vacuum-microwave finish drying at 240 W microwave power (CPD-VMFD). The total polyphenolic content and antioxidant properties (DPPH, ABTS) of leaves subjected to these three drying methods were spectrophotometrically determined. The results show that convection drying at 40 °C and vacuum-microwave drying yielded dried leaves with the highest bioactive potential in terms of the total polyphenol content and antioxidant activity, with the highest and lowest values of final specific energy consumption, respectively.

Characterisation of the Convective Hot-Air Drying and Vacuum Microwave Drying of : Antioxidant Activity, Essential Oil Volatile Composition and Quality Studies.

The preservation of active constituents in through the removal of moisture is crucial in producing a final product with high antioxidant activity. This study aims to determine the influences of various drying methods and drying conditions on the antioxidant activity, volatiles and phytosterols content of . The drying methods used were convective drying (CD) at 40 °C, 50 °C and 60 °C; freeze drying; vacuum microwave drying (VMD) at 6, 9 and 12 W/g; and two-stage convective pre-drying followed by vacuum microwave finish drying (CPD-VMFD) at 50 °C and 9 W/g.

Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method.

Quinces are attracting interest due to their health and nutritional benefits. Drying kinetics, bioactive compounds, antioxidant activity, and the main sensory parameters were determined in dried quinces, cultivar Leskovač, as affected by the drying method. The highest total polyphenols content was observed in dried samples obtained after freeze drying and convective drying at 50 °C.

Quality of pomegranate pomace as affected by drying method.

During the industrial manufacturing of pomegranate juice, large amounts of pomace are produced. The aim of this work was to find the effective method to dry pomegranate pomace to open new commercial applications for this co-product. The effects of three drying methods: (i) convective drying (CD) at 50, 60, and 70 °C; (ii) vacuum microwave drying (VMD) at 240, 360, and 480 W, and (iii) a combined method (CPD-VMFD); convective pre-drying (60 °C) followed by vacuum microwave finish drying (360 W), on drying kinetics and quality of PomP (pomegranate pomace obtained after preparing pomegranate juice by squeezing only arils) were evaluated.

The Influence of the Osmotic Dehydration Process on Physicochemical Properties of Osmotic Solution.

The osmotic dehydration (OD) process consists of the removal of water from a material during which the solids from the osmotic solution are transported to the material by osmosis. This process is commonly performed in sucrose and salt solutions. Taking into account that a relatively high consumption of those substances might have a negative effect on human health, attempts have been made to search for alternatives that can be used for osmotic dehydration.

Capillary-HPLC with tandem mass spectrometry in analysis of alkaloid dyestuffs - a new approach.

Development of the identification method of alkaloid compounds in Amur cork tree as well as not examined so far Oregon grape and European Barberry shrubs are presented. The novel approach to separation of alkaloids was applied and the capillary-high-performance liquid chromatography (capillary-HPLC) system was used, which has never previously been reported for alkaloid-based dyestuffs analysis. Its optimization was conducted with three different stationary phases (unmodified octadecylsilane-bonded silica, octadecylsilane modified with polar groups and silica-bonded pentaflourophenyls) as well as with different solvent buffers.

Volatile composition and sensory profile of shiitake mushrooms as affected by drying method.

Background: One of the best preservation method for long-term storage is drying. In this work, the influence of different drying methods on aroma and sensory profile of shiitake mushroom was evaluated. The drying methods tested were: convective drying (CD), freeze-drying (FD), vacuum-microwave drying (VMD), and a combination of convective pre-drying and vacuum-microwave finish-drying (CPD-VMFD).