Publications by authors named "Olga Deseatnicova"
The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its bioactive components on the quality, color and textural properties of shortbread cookies. In the drying process of pumpkin powder () at 60 ± 2 °C, the physicochemical parameters did not change significantly in relation to fresh pulp.
View Article and Find Full Text PDFSunflower oil () contains a rich concentration of polyunsaturated fatty acids, which are susceptible to rapid oxidative processes. The aim of this study was to evaluate the stabilizing effect of lipophilic extracts from two types of berries, sea buckthorn and rose hips, on sunflower oil. This research included the analysis of sunflower oil oxidation products and mechanisms, including the determination of chemical changes occurring in the lipid oxidation process via LC-MS/MS using electrospray ionization in negative and positive mode.
View Article and Find Full Text PDFArticle Synopsis
- Sea buckthorn berries are packed with bioactive compounds, and incorporating their flour into wheat bread at varying concentrations (1%, 3%, and 5%) may enhance the bread's qualities for food manufacturers.
- The study found that berry flour has significant amounts of polyphenols and antioxidants, including flavonoids and other beneficial phenolics.
- Adding just 1% berry flour boosts the bread's antioxidant properties and extends its shelf life by preventing spoilage, making it a healthier and longer-lasting product.