Hybrid Systems of Oleogels and Probiotic-Loaded Alginate Carriers for Potential Application in Cosmetics.

Oleogels (organogels) are systems resembling a solid substance based on the gelation of organic solvents (oil or non-polar liquid) through components of low molecular weight or oil-soluble polymers. Such compounds are organogelators that produce a thermoreversible three-dimensional gel network that captures liquid organic solvents. Oleogels based on natural oils are attracting more attention due to their numerous advantages, such as their unsaturated fatty acid contents, ease of preparation, and safety of use.

Preparation and Study of the Physicochemical and Functional Properties of Nano/Micromicellar Structures Containing Chokeberry Fruit Pomace Extracts Using Egg White and Egg Yolk.

There is currently a growing interest in health-promoting foods. The beneficial effects of food on human health are actively promoted by health professionals and nutritionists. This growing awareness is influencing the increasing range of functional foods and the pursuit of more innovative solutions.

Structure Effects on Swelling Properties of Hydrogels Based on Sodium Alginate and Acrylic Polymers.

Hydrogels based on sodium alginate (SA) and partially neutralised poly(acrylic acid) were obtained by radical polymerisation. The hydrogels were cross-linked with N,N'-methylenebisacrylamide (MBA), simultaneously grafting the resulting polymer onto SA. The findings of the FTIR spectroscopy showed that all of the hydrogels were effectively synthesized and sodium alginate was chemically bonded with the poly(sodium acrylate) matrix.

State diagrams of green peas (Pisum sativum L.) powders with different maltodextrin additions.

The purpose of this study was to examine the effect of maltodextrin addition on the physical stability of powdered green peas. The evaluation of the physical state of the material was based on the equilibrium water content of the monolayer (X) and the glass transition temperatures of the powders at room temperature (T) and in the frozen state (T). Graphical sorption characteristic at 25°C was determined using static-gravimetric method while capacity of the monolayer values was calculated from the mathematical GAB model.

Physicochemical and Functional Properties and Storage Stability of Chitosan-Starch Films Containing Micellar Nano/Microstructures with Turmeric and Hibiscus Extracts.

The dynamic development of the food industry and the growing interest of consumers in innovative solutions that increase the comfort and quality of life push the industry towards seeking pioneering solutions in the field of food packaging. Intelligent and active packaging, which affects the quality and durability of food products and allows one to determine their freshness, is still a modern concept. The aim of our study was to obtain two types of films based on chitosan and starch with micellar nanostructures containing extracts from turmeric rhizomes and hibiscus flowers.

Comparison of the Rheological Behavior of Fortified Rye-Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product.

This study was focused on the replacement of the part of the flour (10% /) in rye-wheat bread with three different botanical origin powders with a high dietary fiber content (buckwheat hulls, beetroot and flax powder). The dough was based on rye-wheat flour without and with the addition of fiber powders with different botanical origins and was tested, and the quality of the finished baked products made from those doughs were assessed. In order to characterize the flour mixtures, their basic parameters were determined, and their pasting characteristic was performed.

The Thermal Characteristics, Sorption Isotherms and State Diagrams of the Freeze-Dried Pumpkin-Inulin Powders.

Powders based on plant raw materials have low storage stability due to their sorption and thermal properties and generate problems during processing. Therefore, there is a need to find carrier agents to improve their storage life as well as methods to evaluate their properties during storage. Water adsorption isotherms and thermal characteristics of the pumpkin powder with various inulin additions were investigated in order to develop state diagrams.

The Influence of Hydroponic Potato Plant Cultivation on Selected Properties of Starch Isolated from Its Tubers.

Starch is a natural polysaccharide for which the technological quality depends on the genetic basis of the plant and the environmental conditions of the cultivation. Growing plants under cover without soil has many advantages for controlling the above-mentioned conditions. The present research focuses on determining the effect of under cover hydroponic potato cultivation on the physicochemical properties of accumulated potato starch (PS).

The Impact of Fiber from Buckwheat Hulls Waste on the Pasting, Rheological and Textural Properties of Normal and Waxy Potato Starch Gels.

The aim of this study was to investigate the impact of fiber from buckwheat hull waste (BH) on the pasting, rheological, and textural properties of 4% and 5% (/) pastes and gels based on the potato starches with different amylose/amylopectin contents. The starch and starch/fiber mixtures were characterized by pasting and flow measurements as well as by viscoelastic and textural analysis. The pasting properties showed a greater BH effect (0.

Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.

The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content.

Physicochemical, Bacteriostatic, and Biological Properties of Starch/Chitosan Polymer Composites Modified by Graphene Oxide, Designed as New Bionanomaterials.

The application of natural polymer matrices as medical device components or food packaging materials has gained a considerable popularity in recent years, this has occurred in response to the increasing plastic pollution hazard. Currently, constant progress is being made in designing two-component or three-component systems that combine natural materials which help to achieve a quality comparable to the purely synthetic counterparts. This study describes a green synthesis preparation of new bionanocomposites consisting of starch/chitosan/graphene oxide (GO), that possess improved biological activities; namely, good tolerability by human cells with concomitant antimicrobial activity.

Gender gap in health condition and quality of life at advanced age.

Introduction: Increased life expectancy, share of the very old in populations and differences in the prevalence or types of health problems between male and female seniors pose challenges for health and social care systems in providing adequate care.

Objective: The aim of the study is to compare the health condition and quality of life between women and men aged 90 or over, as well as to correlate the quality of life at advanced age with demographic and health conditions.

Material And Methods: The study was conducted in Poland in 2015-2018 on 870 women and 264 men aged 90 or over who were able to communicate logically and had no dementia diagnosed previously by a physician.

Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts.

The aim of the study was to assess the possibility of using polysaccharides: inulin and polydextrose in combination with steviol glycosides as sucrose substitutes in starch-based desserts with reduced sugar content and to determine their influence on the rheological properties of these desserts. The samples (starch-milk desserts) were prepared from native potato starch, milk, dye, flavouring agent, and sucrose. The sucrose was partially or completely substituted with steviol glycosides and inulin or polydextrose.

Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch.

The objective of the present study was to determine the influence of replacement part of starch with inulin on the rheological characteristics of pastes and gels obtained on the basis of potato starch. Replacement of the starch by inulin varied from 0 to 40%. Flow curves for pastes and gels were determined, and the viscoelastic properties were characterized using dynamic tests and creep and recovery tests.

Moisture sorption characteristics of food powders containing freeze dried avocado, maltodextrin and inulin.

Moisture adsorption isotherms of the freeze-dried powders containing avocado, maltodextrin and inulin with different ratio, were determined using gravimetric static method of saturated salt solutions at 25 °C and the range of the water activity from 0.11 to 0.86.

Synthesis and Effect of Structure on Swelling Properties of Hydrogels Based on High Methylated Pectin and Acrylic Polymers.

The aim of the research was to develop new pectin-based hydrogels with excellent swelling properties. Superabsorbent hydrogels composed of high methylated pectin and partially neutralized poly(acrylic acid) was obtained by free radical polymerization in aqueous solution in the presence of crosslinking agent-,'-methylenebisacrylamide. The effect of crosslinker content and pectin to acrylic acid ratio on the swelling properties of hydrogels was investigated.

Impact of the degree of octenyl succinylation on metal ions complexation and functional properties of maize starch.

Modified maize starches were obtained by the esterification of native starch with octenyl succinic anhydride (OSA) at levels of 3% or 9%, and afterwards by its complexation with metal ions. The degree of substitution, contents of metal ions, hydrodynamic size distribution, intrinsic viscosity, pasting characteristics of the tested starches, and pastes surface tension were determined. Moreover, emulsions prepared from the modified starches were studied for oil droplet size distribution and storage stability.

The retrogradation kinetics of starches of different botanical origin in the presence of glucose syrup.

The influence of glucose syrup on the retrogradation of cereal starches was investigated. Laboratory isolated starches from wheat (WS) and oats (OS - oat starch and ROS - residual oat starch) were used in this research. ROS was isolated from the flour left after the industrial separation of β-glucans.

Models of cognitive functions with respect to selected parameters of functional state of the thyroid gland in post-menopausal women.

Introduction: The objective of the study was the development of models of cognitive functions in a group of post-menopausal women, according to the concentration of the selected laboratory parameters evaluating the functional state of the thyroid gland.

Material And Methods: The study was conducted during 2012-2014, and covered women aged 50-65 years, minimum two years after the last menstruation, without chronic diseases, cancerous diseases, mental disorders, addiction to drugs or alcohol, and who did not use hormone replacement therapy. At the stage of qualification, a brief MoCA test was performed; 383 women were qualified for the study.

Maltodextrins from chemically modified starches. Selected physicochemical properties.

The aim of this work was to evaluate the effect of chemical modification of starch (cross-linking and/or stabilisation) on selected rheological and functional properties of maltodextrins of dextrose equivalent of 6, 11 and 16. It was found that values of glass transition temperatures were decreasing with dextrose equivalent of maltodextrin. The highest values of glass transition temperature (TG) were determined for maltodextrin of DE 6-obtained from distarch phosphate and acetylated distarch phosphate.

Non-gluten proteins as structure forming agents in gluten free bread.

The study aimed to evaluate the effects of selected protein isolates and concentrates on quality and staling of gluten-free bread, in the absence of other structure-forming agents such as guar gum and pectin. The applied preparations included albumin, collagen, pea, lupine and soy. Their addition had various effects on rheological properties of the dough and volume of the bread.

[Correlation between intensity of menopausal symptoms and cognitive domain assessed with CNS-VS tests].

Introduction: Numerous publications suggest that many cognitive domains deteriorate with age. As far as postmenopausal women are concerned, the question remains whether the process is caused only by an ageing brain or also by the menopause. The objective of this research was to analyze a possible correlation between intensity and duration of menopausal symptoms and the level of cognitive domains measured with CNS-VS tests among post-menopausal women.