Designing Functional Fruit-Based Recovery Drinks in Powder Form That Contain Electrolytes, Peptides, Carbohydrates and Prebiotic Fiber Taking into Account Each Component's Osmolality.

High levels of osmolalities have been found in manufactured carbohydrate-based functional drinks that occasionally include added protein; however, fruit components rich in bioactive ingredients have been absent. It has proved difficult to obtain recovery drinks based on natural fruit components that deliver calories and nutrients to the body whilst simultaneously ensuring that the body is adequately hydrated after physical exertion; the problem being that it is difficult to ensure the drinks' stability at low pH levels and maintain an appropriate sensory quality. This study aims to develop drinks based on natural fruit components that contain added electrolytes, carbohydrates, prebiotic fiber and protein; an improved water and electrolyte balance; the calories needed after intense physical exertion; a high content of nutrients; and a favorable sensory quality.

Assessment of Chokeberry Powders Quality Obtained Using an Innovative Fluidized-Bed Jet Milling and Drying Method with Pre-Drying Compared with Convection Drying.

There is a need and great interest among food producers in obtaining powders from fruit and vegetables of both high nutritional value and sensory qualities superior to those hitherto obtained by convection drying (CD) and spray drying methods and cheaper to prepare than the sublimation method. This study is focused on whether powders can be obtained from fruit berries with a sticky structure, using the chokeberry () as a test example, by a combined fluidized-bed jet milling and drying (FBJD) of pre-dried fruit by CD to an adequate water activity (a). The pre-drying step reduced sticking between fruit particles during the simultaneous drying and grinding processes of the FBJD method in order to obtain powders of desired granulation.

Properties of raspberry powder obtained by a new method of fluidised-bed jet milling and drying compared to other drying methods.

Background: Among food producers, there is a need for and a great interest in obtaining powders from fruit and vegetables characterised by high nutritional values and sensory qualities at favourable prices, preferably lower than those for powders obtained by freeze-drying (FD). The present study assessed the functional properties, including bioactive ingredient contents, of the raspberry powders obtained by a new method of fluidised-bed jet milling and drying (FBJD) which has not been yet used on an industrial scale.

Results: Compared to the powders obtained by FD, the powders obtained by the new method were characterised by a comparable content of vitamin C (~2.

Comparison of quality and microstructure of chokeberry powders prepared by different drying methods, including innovative fluidised bed jet milling and drying.

The study assessed the functional properties, microstructural features and sensory characteristics of chokeberry powders obtained by the new fluidised bed jet milling and drying method as compared to other drying methods such as freeze-drying, vacuum drying and convection drying. The new method was based on simultaneously drying and milling plant material which had been subjected to partial air drying at 70 °C prior to this treatment. The technique resulted in the production of good quality fruit powders with high vitamin C and polyphenolic content, as well as high antioxidant activity.

The occurrence of resveratrol in foodstuffs and its potential for supporting cancer prevention and treatment. A review.

Over recent years, there has been increasing interest noted in those active substances derived from plants that show potential for preventing cancer development. The most promising candidate is resveratrol which can be found in large amounts in the skin of grapes, tomatoes and in red wine. Its beneficial effects on the human body are seen both in prevention and therapy.

Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting.

Background: The roasting stage constitutes a key component in the manufacturing process of natural coffee because temperature elicits changes in bioactive compounds such as polyphenols and that Maillard-reaction compounds appear, thus affecting the product’s sensory and antioxidant properties. Actual contents of these compounds may depend on which region the coffee is cultivated as well as the extent to which the beans are roasted

Objectives: To determine polyphenols content and antioxidant activity in the ‘Arabica’ coffee type coming from various world regions of its cultivation and which have undergone industrial roasting. Also to establish which coffee, taking into account the degree of roasting (ie.

Beverage osmolality as a marker for maintaining appropriate body hydration.

Background: Osmolalities can be useful markers for determining whether given beverages are suited for maintaining an adequate hydration of the body. Losing 2% of body water relative to body mass reduces the efficiency of body function when undertaking physical effort by around 20%. Deficiencies in water intakes approaching 5-8% of body mass, double the impairment to the body’s physical and mental functioning, whereas at a level of 10% the body becomes incapable of performing any sort of physical effort.

Spent yeast as natural source of functional food additives.

Spent yeasts are by-products arising from beer and wine production which over many years have been chiefly used as feed additives for livestock. They contain many valuable and bioactive substances which has thereby generated much interest in their exploitation. Up till now, the main products obtained from beer-brewing yeasts are β-glucans and yeast extracts.

[Fish intake and risk of prostate cancer].

The aim of the study was to present the current state of knowledge concerning the relationship between the consumption of fish as materials rich in long chain polyunsaturated fatty acids (LC PUFA) omega-3, and the risk of prostate cancer. Many scientific reports confirm the health benefits from the consumption of fish and protective properties of LC PUFA omega-3 in relation to prostate cancer. However, there are reports that indicate a relationship of the high consumption of PUFA with the risk of prostate cancer.

[Evaluation of the possibilities to increase the content of conjugated linoleic acid (CLA) in meat and meat product].

The paper characterizes pro-health properties of conjugated linoleic acid (CLA) and assesses the possibility of increasing their content in pork and pork meat products. Studies conducted on animals indicate antitumor, antiatherosclerotic and antiinflammatory effect ofCLA, also find impact on reducing body fat and increasing muscle growth. However, the number of observations concerning human populations is insufficient to fully evaluate the relationship between CLA intake and reducing the risk of lifestyle diseases.

The content of trace elements in the diet of adolescents in Warsaw.

The aim of the study is to assess the contents of iron, zinc and copper in the diet among of adolescents living in Warsaw. The intake ofselected trace elements was estimated on the basis of three-day dietary records. Microelement contents in the diet were calculated using Food Composition Tables.

[Vitamin intake in an average diet of Warsaw adult inhabitants].

The study aimed to establish the intake of vitamins in an average diet of Warsaw adult inhabitants using 3-day records method. The consumption of vitamin B1 was about 40% lower than recommended, the intake level of vitamin C, B2, PP and B6 was about 20-30% lower than recommended, whilst, folate in the diet realized the norms only in 50%. The intake of vitamins E, A and B12 was higher than recommended.

Bioactive substances of garlic and their role in dietoprophylaxis and dietotherapy.

Garlic is characterised by medicinal properties due to the content of over 2000 biologically active substances. Numerous commercially processed garlic forms, which differ in the content of bioactive compounds, especially sulphuric, are available on the market. The knowledge of the types of bioactive substances present in garlic and its products, their changes during treatment and pro-health influence is of crucial importance to the diet supplement producers, doctors, pharmacists and consumers.

[The comparison of fat, trans isomers and cholesterol intake in the diet of Warsaw inhabitants in relation to Polish food ration].

The aim of the study was to establish the intake level of fat, linolenic and linoleic acids, trans fatty acids and cholesterol in an average diet of Warsaw adult inhabitants in comparison with the Polish diet. The intake of nutrients in an average diet of Warsaw adult inhabitants was estimated based on research data gathered using three-day dietary records in 2001/2002 as well as the research results of household budgets, elaborated by the Central Statistical Office in 1998 and 2001. Excessive consumption of fats in the diet resulted from high consumption of fried products, adding fat to dishes and the consumption of high-fat milk and meat products.

Enrichment of spreadable fats with polyunsaturated fatty acids omega-3 using fish oil.

Polyunsaturated fatty acids of the omega-3 series, especially very long chain--eicosapenta- and docosahexaenoic acid (EPA, DHA)--exert a strongly desirable influence on health. However, their intake with the western-style diet is usually too low which favours development of many diseases (CVD, cancers, allergies, etc.).

[New food product containing polyunsaturated fatty acids Omega-3 EPA, DHA: sensory quality and possibility of diet supplementation].

Polyunsaturated fatty acids omega-3, especially long chain forms--EPA, DHA, exert desirable influence on human health by decreasing risk of many life-style diseases. However intake of these is usually too low, that brings many unfavourable health effects. Increased consumption of omega-3 fatty acids (up than 200 mg/day) is now commonly recommended.

Possibilities of fish oil application for food products enrichment with omega-3 PUFA.

Polyunsaturated fatty acids of omega-3 series (omega-3 or n-3 PUFA), especially long chain EPA and DHA, exert strong positive influence on human health. Intake of these fatty acids is however usually too low: that brings many unfavourable health effects to the whole populations. Therefore the increased consumption of omega-3 fatty acids is recommended.

[Evaluation of the quality of poultry meat and its processing for vacuum packaging].

The aim of study was to evaluate the quality of poultry meat, roasted and smoked chicken and poultry pie packing under low and high vacuum. All investigated products were stored at +4 degrees C and evaluated by microbiological analysis. It was showed that packing under low and high vacuum inhibited development of aerobic microorganisms, proteolytic bacteria, yeasts and moulds.