The Effect of Peppermint and Thyme Oils on Stabilizing the Fatty Acid Profile of Sunflower Oil.

Presently, there is an increasing shift towards the utilization of natural antioxidants and compounds with protective attributes for fatty acids in order to replace synthetic counterparts that may pose health risks. This transition aligns with the growing emphasis on promoting healthy and organic food choices. Essential oils stand out in this context due to scientific validations of their antioxidant properties.

Biological Control of and and Reductions in the Amount of Ochratoxin A and Aflatoxins in Bread by Selected Non-Conventional Yeast.

and are important pathogenic fungi that pose a serious threat because of their ability to produce mycotoxins, including ochratoxin A (OTA) and aflatoxins (AFs). The main method of reducing these pathogens is the use of chemical fungicides, though recently there has been a focus on finding biological control agents. The obtained results from this study indicate the great potential of two wild yeast strains, PP3 and D10, in the biological control of and and reductions in the amount of OTA and AFs they produce.

The Potential for the Use of Edible Insects in the Production of Protein Supplements for Athletes.

Several types of proteins are used in athletes' supplementation; nevertheless, given the problem of protein deficiency in the world and the growing need for ecological sources of protein, it is very interesting to study the quality of alternative protein sources, such as insect protein. This study investigated the nutritional value, micronutrient content, amino acid profile, and chemical score of banded cricket protein quality in the form of flour, defatted flour, and a protein preparation, as well as popular commercial protein supplements. In addition, in vitro digestion was performed, and the antiradical activity of the hydrolysates was compared.

The Use of Supplemented with Intracellular Magnesium Ions by Means of Pulsed Electric Field (PEF) in the Process of Bread Production.

Bread was supplemented with magnesium through an addition of yeasts subjected to the effect of PEF at optimised parameters to obtain the maximum bioaccumulation of magnesium in cells. Bread produced with the use of yeasts supplemented with magnesium by means of PEF was characterised by its highest content, at 39.3 mg/100 g, which was higher by 50% and 24%, respectively, compared to the control bread sample with an admixture of yeasts cultured without any addition of magnesium and with no PEF treatment and to the control bread sample with an admixture of yeasts cultured with an addition of magnesium but no PEF treatment.

Stinging Nettle ( L.) as a Functional Component in Durum Wheat Pasta Production: Impact on Chemical Composition, In Vitro Glycemic Index, and Quality Properties.

Stinging nettle ( L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of selected minerals and pigments, the in vitro glycemic response, and the cooking and sensory quality of extruded pasta.

Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour.

Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins enriched with different levels of cricket () and mealworm () flours. The approximate composition was analyzed, along with the physical and textural properties, color, and consumer acceptance.

Pulsed Electric Field (PEF) Enhances Iron Uptake by the Yeast .

The aim of the study was to investigate the influence of a pulsed electric field (PEF) on the level of iron ion accumulation in cells and to select PEF conditions optimal for the highest uptake of this element. Iron ions were accumulated most efficiently when their source was iron (III) nitrate. When the following conditions of PEF treatment were used: voltage 1500 V, pulse width 10 μs, treatment time 20 min, and a number of pulses 1200, accumulation of iron ions in the cells from a 20 h-culture reached a maximum value of 48.

Effect of electroporation in a continuous flow system on bioaccumulation of magnesium, zinc and calcium ions in Lactobacillus rhamnosus B 442 cells.

Biomass of Lactobacillus rhamnosus B 442 was subjected to the continuous electroporation using an electroporator with a flow chamber (length of 10 cm, distance between electrodes 0.25 cm, stream width 0.25 cm, flow speed 10 mL/min) to improve accumulation of calcium, magnesium and zinc in the cells.

The impact of polystyrene consumption by edible insects Tenebrio molitor and Zophobas morio on their nutritional value, cytotoxicity, and oxidative stress parameters.

The objective of this study was to determine of nutritional value, in vitro cytotoxicity, and oxidative stress parameters in cells of selected insect species (Tenebrio molitor and Zophobas morio) after 30 days of Styrofoam consumption. Furthermore, part of our research is also a consumer survey on the willingness to eat insects fed with Styrofoam (EPS 80). Mealworms fed with Styrofoam were determined to have higher protein (48.

The application of PEF technology in food processing and human nutrition.

During the last decades, many novel techniques of food processing have been developed in response to growing demand for safe and high quality food products. Nowadays, consumers have high expectations regarding the sensory quality, functionality and nutritional value of products. They also attach great importance to the use of environmentally-friendly technologies of food production.

Estimation of the Content of Selected Active Substances in Primary and Secondary Herbal Brews by UV-VIS and GC-MS Spectroscopic Analyses.

Primary and secondary herbal brews were tested for the content of polyphenolic compounds, flavonoids, and essential oil. The brewing process was carried out at an initial temperature of 95°C and different time parameters (5, 10, 15, and 30 min). A secondary brewing was also carried out to estimate the reuse of the herbal material.

Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Flour.

Edible insects, due to their high nutritional value, are a good choice for traditional food supplementation. The effects of partial replacement of wheat flour and butter with mealworm flour () on the quality attributes of shortcake biscuits were studied. The approximate composition was analyzed, along with the physical properties and color.

Determination of the Level of Selected Elements in Canned Meat and Fish and Risk Assessment for Consumer Health.

The objective of the study was to determine the content of cobalt, silver, tin, antimony, lead, mercury, cadmium, arsenic, vanadium, chromium, manganese, nickel, and uranium in canned meat and canned fish by means of ICP-MS apparatus and mercury analyzer. Also, probabilistic risk assessment (non carcinogenic) was estimated by models including target hazard quotient (THQ). It was found that Mn was the element with the highest concentration in the analyzed products, with average concentration of 0.

Effect of rapeseed oil aromatisation with marjoram on the content of volatile fraction and antioxidant properties.

The aim of the paper was to study how the process of aromatisation with marjoram affected the composition of volatile fraction and antioxidant properties of rapeseed oil. Different methods of aromatisation were used: direct addition of marjoram essential oil, classical macerations of marjoram herb, and maceration assisted with ultrasound or microwave. The dominant aromatic component in the volatile fraction was γ-terpinene with concentration in the range from 3.

Influence of Pulsed Electric Field on Accumulation of Calcium in B 442.

Calcium is an element that performs many important functions in the human body. A study was conducted on the use of a pulsed electric field (PEF) to enrich cells of B 442 in calcium ions. The highest concentration of calcium ions in bacterial cells (7.

Effects of Ultrasound Technique on the Composition of Different Essential Oils.

The objective of the experiment was to investigate the stability of the composition of selected essential oils in the model systems containing methanol and hexane solutions which were treated with ultrasound. Solutions of the oils, with a concentration of 90 mg/ml, were subjected to the effect of ultrasounds with a frequency of 20 kHz and an output power of 200 W for periods of 2 min and 10 min at 50% and 80% power. The experiment has shown no significant effect on the composition of the essential oils resulting from the applied parameters of the process in the tested model systems.

Porous starch and its application in drug delivery systems.

In recent years, starch has become a new potential biomaterial for pharmaceutical applications. This biopolymer has unique physicochemical and functional characteristics, as well as various advantages such as low price, relative ease of isolation in pure form from the plant source, non-toxicity, biodegradability, good biocompatibility, and interaction with living cells. Starch is currently used in pharmacy as a binder, disintegrating agent, film-forming material, raw material for production of microspheres and nanoparticles, and a component of drug delivery systems.

Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production.

The following strains of bacteria: Lactobacillus rhamnosus B 442, Lactobacillus rhamnosus 1937, and Lactococcus lactis JBB 500 were enriched with magnesium ions using Pulsed Electric Fields. The potentially probiotic strains were added to the mixture in the DVS process and applied for the production of ice cream which were then analyzed physicochemically and microbiologically. Results showed that addition of bacteria enriched with magnesium did not change chemical parameters of the ice cream and did not affect the freezing process, meltability, and hardness.

Effect of Pulsed Electric Fields (PEF) on Accumulation of Magnesium in Lactobacillus rhamnosus B 442 Cells.

The aim of this study was to determine the effect of pulsed electric fields (PEF) on accumulation of magnesium ions in Lactobacillus rhamnosus B 442 cells. Under optimized conditions, this is, on 15 min exposure of the 20 h grown culture to PEF of the 2.0 kV/cm and 20 µs pulse width at concentration 400 μg Mg/mL medium, accumulation of magnesium in the biomass reached maximum 4.

Effect of pulsed electric fields (PEF) on accumulation of selenium and zinc ions in Saccharomyces cerevisiae cells.

The cultures of Saccharomyces cerevisiae were treated with pulsed electric fields (PEF) in order to obtain a maximum accumulation of selenium and zinc ions (simultaneously) in the biomass. The following concentrations: 100μgSe/ml and 150μgZn/ml medium were assumed to be optimal for the maximum accumulation of these ions, that is 43.07mg/gd.

Bioaccumulation of the Selected Metal Ions in Saccharomyces cerevisiae Cells Under Treatment of the Culture with Pulsed Electric Field (PEF).

The obtained results demonstrated an influence of PEF on increase in accumulation of various ions in S. cerevisiae cells. Optimization of particular PEF parameters and ions concentrations in the medium caused twofold increase in accumulation of magnesium and zinc ions and 3.

Estimation of Potential Availability of Essential Oil in Some Brands of Herbal Teas and Herbal Dietary Supplements.

Introduction: The aim of the study was to estimate potential availability of essential oil in some brands of herbal products.

Methods: A comparison was performed on the basis of the essential oil yield in the unprocessed raw materials such as leaves of peppermint and lemon balm and inflorescence of chamomile as well as herbal tea bags and in dietary supplements. The yield of essential oil was determined by distillation.

Visualization of calcium and zinc ions in Saccharomyces cerevisiae cells treated with PEFs (pulse electric fields) by laser confocal microscopy.

The aim of the present work was to visualize the areas of increased concentration of calcium and zinc ions inside Saccharomyces cerevisiae cells with the use of confocal microscopy and to make an attempt to asses semi-quantitatively their concentration within the limits of the cells. Semi-quantitative analysis revealed that fluorescence inside cells from control samples was three-times lower than that observed for cells from the sample enriched with calcium. Differences in distribution of fluorescence intensity between cells originated from the samples enriched with zinc and control samples were also observed.

Effect of pulse electric fields (PEF) on accumulation of magnesium and zinc ions in Saccharomyces cerevisiae cells.

Cultures of Saccharomyces cerevisiae were treated with PEF to improve simultaneous accumulation of magnesium and zinc ions in the biomass. The results showed that the ions concentration in the medium and their mutual interactions affect accumulation in cells. Increasing the concentration of one ion in the medium reduced the accumulation of the second one, in the control as well as in the cells treated with PEF.

Effect of pulsed electric fields upon accumulation of zinc in Saccharomyces cerevisiae.

Cultures of Saccharomyces cerevisiae were treated with pulsed electric fields to improve accumulation of zinc in the biomass. Under optimized conditions, that is, on 15 min exposure of the 20 h grown culture to PEFs of 1500 V and 10 microns pulse width, accumulation of zinc in the yeast biomass reached a maximum of 15.57 mg/g d.