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Article: An assessment of the relationship between urethral hypermobility as measured by ultrasound and the symptoms of stress urinary incontinence in primiparous women 9-18 months postpartum.

Pająk, Paulina Maria / Wlaźlak, Edyta / Surkont, Grzegorz / Kalinka, Jarosław

2024 Volume 24, Issue 96, Page(s) 20240010

Abstract: Aim: The aim of the study was to estimate the relationship between bladder neck hypermobility as assessed by ultrasound and the occurrence of stress urinary incontinence as measured with the UDI-6 questionnaire in primiparous women 9-18 months ... ...

Abstract	Aim: The aim of the study was to estimate the relationship between bladder neck hypermobility as assessed by ultrasound and the occurrence of stress urinary incontinence as measured with the UDI-6 questionnaire in primiparous women 9-18 months postpartum. Materials and methods: The study included 100 women 9-18 months after their first delivery, 19% of whom (study group) presented with urethral hypermobility. Ultrasound was used to determine the position and mobility of the bladder neck in order to assess the urethral hypermobility. A vector of ≥15 mm was defined as urethral hypermobility. Symptoms of stress urinary incontinence were assessed using question 3 of the UDI-6 questionnaire, in which the presence of symptoms was defined as a response rated from 1 to 4. Results: We demonstrated a statistically significant relationship between urethral hypermobility and the symptoms of stress urinary incontinence with a statistical significance level of Conclusions: Stress urinary incontinence is a common disorder in women, the pathophysiology of which is not fully understood. It has adverse effects on the quality of life, perception of one's own body and sexual function. Impairment of urethral fixation may play an important role in the pathophysiology of this common form of urinary incontinence. The study showed that urethral hypermobility, as assessed by ultrasound, contributes to stress urinary incontinence, as measured with the UDI-6 score. Although stress urinary incontinence is a multifactorial disorder influenced by anatomical changes and congenital anatomical features, it is easily diagnosed. Suburethral slings are an effective surgical technique; however, the incidence of postoperative voiding dysfunction or recurrent stress urinary incontinence is 10-20%. Therefore, an assessment of anatomical changes in stress urinary incontinence may help individualize the surgical strategy.
Language	English
Publishing date	2024-03-14
Publishing country	Poland
Document type	Journal Article
ZDB-ID	2843824-3
ISSN	2084-8404
ISSN	2084-8404
DOI	10.15557/jou.2024.0010
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Article: The effect of the addition of gold flax (Linum usitatissimum L.) and chia seeds (Salvia hispanica L.) on the physicochemical and antioxidant properties of cranberry jams

Kosiorowska, Angelika / Pietrzyk, Sławomir / Pająk, Paulina / Socha, Robert

European food research & technology. 2022 Nov., v. 248, no. 11

2022

Abstract: Different form of seeds (whole or ground) may have a gelling effect and can substitute pectin in jams, moreover the type of their form have a remarkable impact on jams quality. The objective of this study was to ascertain if the form of added seeds have ... ...

Abstract	Different form of seeds (whole or ground) may have a gelling effect and can substitute pectin in jams, moreover the type of their form have a remarkable impact on jams quality. The objective of this study was to ascertain if the form of added seeds have an influence on the physicochemical and antioxidant properties of cranberry jams incorporated in gold flax and chia seeds. Compared to traditional cranberry jam, the addition of both chia and gold flax seeds to the jams enhanced the nutritional value of samples by significant increase in protein, dietary fiber and polyunsaturated fatty acids content. Moreover, the enrichment of cranberry jams with seeds caused an increase in total polyphenols and phenolic acids content as well as their antioxidant activities. The texture measurement showed that both chia and flax seeds (irrespectively of their form) exhibited a gelling properties, however, the jams with the addition of ground seeds were characterized by similar texture as the control cranberry jam. Based on the obtained results, both gold flax and chia seeds can be considered as promising substitute for the gelling agents which additionally can change the physicochemical and antioxidant properties of jams.
Keywords	Linum usitatissimum ; Salvia hispanica ; antioxidants ; cranberries ; dietary fiber ; flax ; food research ; gold ; nutritive value ; pectins ; polyphenols ; technology ; texture
Language	English
Dates of publication	2022-11
Size	p. 2865-2876.
Publishing place	Springer Berlin Heidelberg
Document type	Article
ZDB-ID	1359456-4
ISSN	1431-4630 ; 1438-2377
ISSN	1431-4630 ; 1438-2377
DOI	10.1007/s00217-022-04096-7
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Article: Characterization of edible collagen casings in comparison with the ovine casing and their effect on sausage quality

Zając, Marzena / Pająk, Paulina / Skowyra, Gabriela

Journal of the science of food and agriculture. 2021 Nov., v. 101, no. 14

2021

Abstract: BACKGROUND: Bovine hide underlayer is used to manufacture collagen casings for sausage production. Edible collagen casings and natural ovine casing (as a reference) were chosen for analysis. The collagen casings (intended for: A – breakfast sausages, B – ...

Abstract	BACKGROUND: Bovine hide underlayer is used to manufacture collagen casings for sausage production. Edible collagen casings and natural ovine casing (as a reference) were chosen for analysis. The collagen casings (intended for: A – breakfast sausages, B – scalded sausages and C – dried sausages) were manufactured with the use of glyoxal as a cross‐linking agent. The casings properties along with the quality of the sausages manufactured in those casings was analyzed. RESULTS: Casing A had a higher swelling capacity and water solubility, a* and b* color parameters, and wet elongation at break values, as well as a lower shrinking temperature. The remaining mechanical and water parameters were comparable to other collagen casings. The ovine casing contained more water, and was redder and less yellow compared to the collagen casings, whereas swelling, solubility and water vapor permeability were higher. The sausages in casing A were the softest and had the highest a* and b* color parameters. The results of the sensory analysis indicate that the sausages in casing B exhibited the highest quality on a three‐point scale among the tested sausages and were also the most acceptable for judges. The ovine casing was graded as the hardest during cutting and also when in the mouth. CONCLUSION: By contrast to the producer's descriptions, the collagen casings were similar with respect to many properties. The differences between sausages in collagen casings were not so distinct as might be expected. Despite our expectations, the sausages in the natural casing were not rated as the best compared to sausages in collagen casings in the sensory analysis. © 2021 Society of Chemical Industry.
Keywords	agriculture ; breakfast ; cattle ; collagen ; color ; cross-linking reagents ; mouth ; permeability ; sausages ; sensory evaluation ; sheep ; temperature ; water solubility ; water vapor
Language	English
Dates of publication	2021-11
Size	p. 6001-6009.
Publishing place	John Wiley & Sons, Ltd.
Document type	Article
Note	JOURNAL ARTICLE
ZDB-ID	184116-6
ISSN	1097-0010 ; 0022-5142
ISSN (online)	1097-0010
ISSN	0022-5142
DOI	10.1002/jsfa.11254
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Article ; Online: Characterization of edible collagen casings in comparison with the ovine casing and their effect on sausage quality.

Zając, Marzena / Pająk, Paulina / Skowyra, Gabriela

Journal of the science of food and agriculture

2021 Volume 101, Issue 14, Page(s) 6001–6009

Abstract: Background: Bovine hide underlayer is used to manufacture collagen casings for sausage production. Edible collagen casings and natural ovine casing (as a reference) were chosen for analysis. The collagen casings (intended for: A - breakfast sausages, B - ...

Abstract	Background: Bovine hide underlayer is used to manufacture collagen casings for sausage production. Edible collagen casings and natural ovine casing (as a reference) were chosen for analysis. The collagen casings (intended for: A - breakfast sausages, B - scalded sausages and C - dried sausages) were manufactured with the use of glyoxal as a cross-linking agent. The casings properties along with the quality of the sausages manufactured in those casings was analyzed. Results: Casing A had a higher swelling capacity and water solubility, a* and b* color parameters, and wet elongation at break values, as well as a lower shrinking temperature. The remaining mechanical and water parameters were comparable to other collagen casings. The ovine casing contained more water, and was redder and less yellow compared to the collagen casings, whereas swelling, solubility and water vapor permeability were higher. The sausages in casing A were the softest and had the highest a* and b* color parameters. The results of the sensory analysis indicate that the sausages in casing B exhibited the highest quality on a three-point scale among the tested sausages and were also the most acceptable for judges. The ovine casing was graded as the hardest during cutting and also when in the mouth. Conclusion: By contrast to the producer's descriptions, the collagen casings were similar with respect to many properties. The differences between sausages in collagen casings were not so distinct as might be expected. Despite our expectations, the sausages in the natural casing were not rated as the best compared to sausages in collagen casings in the sensory analysis. © 2021 Society of Chemical Industry.
MeSH term(s)	Animals ; Biomechanical Phenomena ; Cattle ; Collagen/chemistry ; Food Handling/instrumentation ; Humans ; Meat Products/analysis ; Permeability ; Sheep ; Skin/chemistry ; Solubility ; Swine ; Taste
Chemical Substances	Collagen (9007-34-5)
Language	English
Publishing date	2021-05-31
Publishing country	England
Document type	Comparative Study ; Journal Article
ZDB-ID	184116-6
ISSN	1097-0010 ; 0022-5142
ISSN (online)	1097-0010
ISSN	0022-5142
DOI	10.1002/jsfa.11254
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Article ; Online: Edible Coatings Based on a Furcellaran and Gelatin Extract with Herb Addition as an Active Packaging for Carp Fillets

Tkaczewska, Joanna / Jamróz, Ewelina / Kasprzak, Mirosław / Zając, Marzena / Pająk, Paulina / Grzebieniarz, Wiktoria / Nowak, Nikola / Juszczak, Lesław

Food Bioprocess Technol. 2023 May, v. 16, no. 5 p.1009-1021

2023

Abstract: This is the first such study in which a gelatin extract obtained from carp skins enriched with dry herbs (thyme or rosemary) has been prepared. Extracts prepared in such a manner were added to furcellaran coatings. Coatings were tested for their ... ...

Abstract	This is the first such study in which a gelatin extract obtained from carp skins enriched with dry herbs (thyme or rosemary) has been prepared. Extracts prepared in such a manner were added to furcellaran coatings. Coatings were tested for their mechanical properties and the obtained results showed that the control coatings, and those with the addition of rosemary, had the best strength-related parameters. A new ready-to-cook product was evaluated with regard to the preservative effects of carp skin gelatin coatings containing rosemary and thyme extracts in terms of pH, biogenic amine formulation, microbial changes and sensorial characteristics. The coatings with added rosemary proved effective in inhibiting the formation of biogenic amines, and slowing down the microbial deterioration of carp fillets (reduction by 0.53 and 0.29 log cfu/g). The evaluated herb coatings changed the characteristic taste of fish. Interestingly, the coatings emphasized the natural saltiness of fish meat.
Keywords	biogenic amines ; bioprocessing ; carp ; fish meat ; gelatin ; pH ; ready-to-cook foods ; rosemary ; saltiness ; taste ; thyme
Language	English
Dates of publication	2023-05
Size	p. 1009-1021.
Publishing place	Springer US
Document type	Article ; Online
ZDB-ID	2425455-1
ISSN	1935-5149 ; 1935-5130
ISSN (online)	1935-5149
ISSN	1935-5130
DOI	10.1007/s11947-022-02952-8
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Article: The effect of UV-B irradiation on structural and functional properties of corn and potato starches and their components

Kurdziel, Magdalena / Łabanowska, Maria / Pietrzyk, Sławomir / Pająk, Paulina / Królikowska, Karolina / Szwengiel, Artur

Carbohydrate polymers. 2022 Aug. 01, v. 289

2022

Abstract: In this work, UV-B irradiation, an environmentally friendly modification method, was applied to corn and potato carbohydrates. The influence of irradiation on starch properties was compared with that observed for starch oxidation with NaClO. The changes ... ...

Abstract	In this work, UV-B irradiation, an environmentally friendly modification method, was applied to corn and potato carbohydrates. The influence of irradiation on starch properties was compared with that observed for starch oxidation with NaClO. The changes in the structures of starch carbohydrates were investigated by X-ray diffraction (XRD), electron paramagnetic resonance (EPR) and chromatographic methods. Functional properties such as viscosity, water binding capacity and solubility as well as pasting characteristics and thermodynamic parameters of gelatinization, resulting from structural changes were determined. UV-B irradiation was found to be a milder modification method than chemical oxidation. The potato carbohydrates, especially amylose, appeared to be more susceptible to changes upon irradiation, whereas corn ones, particularly amylopectin, were more stable and their properties changed to a smaller extent. Similarly, functional properties were not significantly influenced by UV-B treatment. EPR studies revealed the mechanism of depolymerization of starch carbohydrates via formation of stable carbon-centered radicals.
Keywords	X-ray diffraction ; amylopectin ; amylose ; chromatography ; corn ; depolymerization ; electron paramagnetic resonance spectroscopy ; gelatinization ; irradiation ; oxidation ; potatoes ; solubility ; thermodynamics ; viscosity
Language	English
Dates of publication	2022-0801
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	1501516-6
ISSN	1879-1344 ; 0144-8617
ISSN (online)	1879-1344
ISSN	0144-8617
DOI	10.1016/j.carbpol.2022.119439
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Article ; Online: The effect of UV-B irradiation on structural and functional properties of corn and potato starches and their components.

Kurdziel, Magdalena / Łabanowska, Maria / Pietrzyk, Sławomir / Pająk, Paulina / Królikowska, Karolina / Szwengiel, Artur

Carbohydrate polymers

2022 Volume 289, Page(s) 119439

Abstract	In this work, UV-B irradiation, an environmentally friendly modification method, was applied to corn and potato carbohydrates. The influence of irradiation on starch properties was compared with that observed for starch oxidation with NaClO. The changes in the structures of starch carbohydrates were investigated by X-ray diffraction (XRD), electron paramagnetic resonance (EPR) and chromatographic methods. Functional properties such as viscosity, water binding capacity and solubility as well as pasting characteristics and thermodynamic parameters of gelatinization, resulting from structural changes were determined. UV-B irradiation was found to be a milder modification method than chemical oxidation. The potato carbohydrates, especially amylose, appeared to be more susceptible to changes upon irradiation, whereas corn ones, particularly amylopectin, were more stable and their properties changed to a smaller extent. Similarly, functional properties were not significantly influenced by UV-B treatment. EPR studies revealed the mechanism of depolymerization of starch carbohydrates via formation of stable carbon-centered radicals.
MeSH term(s)	Amylose/chemistry ; Amylose/radiation effects ; Solanum tuberosum/chemistry ; Starch/chemistry ; Starch/radiation effects ; Ultraviolet Rays ; Zea mays/chemistry
Chemical Substances	Starch (9005-25-8) ; Amylose (9005-82-7)
Language	English
Publishing date	2022-04-03
Publishing country	England
Document type	Journal Article
ZDB-ID	1501516-6
ISSN	1879-1344 ; 0144-8617
ISSN (online)	1879-1344
ISSN	0144-8617
DOI	10.1016/j.carbpol.2022.119439
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Article ; Online: Developing Technology for the Production of Innovative Coatings with Antioxidant Properties for Packaging Fish Products

Derbew Gedif, Hana / Tkaczewska, Joanna / Jamróz, Ewelina / Zając, Marzena / Kasprzak, Mirosław / Pająk, Paulina / Grzebieniarz, Wiktoria / Nowak, Nikola

Foods. 2022 Dec. 21, v. 12, no. 1

2022

Abstract: In this study, we investigated the effects of furcellaran–gelatine (FUR/GEL) coatings incorporated with herb extracts on the quality retention of carp fish during refrigeration. Nutmeg, rosemary, thyme, milfoil, marjoram, parsley, turmeric, basil and ... ...

Abstract	In this study, we investigated the effects of furcellaran–gelatine (FUR/GEL) coatings incorporated with herb extracts on the quality retention of carp fish during refrigeration. Nutmeg, rosemary, thyme, milfoil, marjoram, parsley, turmeric, basil and ginger were subjected to water and ethanol extraction methods (10% concentration of herbs). The water extractions of the rosemary and thyme (5%) were used for the further development of coatings due to their high 2,2-Diphenyl-1-picrylhydrazyl (DPPH: 85.49 and 83.28%) and Ferric Reducing Antioxidant Power Assay values (FRAP: 0.46 and 0.56 mM/L) (p < 0.05), respectively. A new, ready-to-cook product with the coatings (carp fillets) was evaluated regarding quality in terms of colour parameters, texture profile, water activity, Thiobarbituric Acid Reactive Substances (TBARSs) and sensory analyses during 12 days of storage at 4 °C. The results show that the colour of the carp fillets treated with the rosemary and thyme extracts became slightly darker and had a propensity towards redness and yellowness. In contrast to the control group, the carp fillets stored in the coatings with the rosemary extract effectively slowed the lipid oxidation processes. Therefore, the innovative coatings produced from carp processing waste may have high potential as components in convenience food products and could extend the shelf-life of carp fillets during refrigerated storage. However, further research is needed to assess the microbiological stability of the obtained food products.
Keywords	2,2-diphenyl-1-picrylhydrazyl ; antioxidant activity ; antioxidants ; basil ; carp ; cold storage ; color ; ethanol ; ginger ; lipid peroxidation ; marjoram ; nutmeg ; parsley ; ready-to-cook foods ; refrigeration ; rosemary ; shelf life ; texture ; thyme ; turmeric ; wastes ; water activity
Language	English
Dates of publication	2022-1221
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12010026
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Article: Development and physicochemical, thermal and mechanical properties of edible films based on pumpkin, lentil and quinoa starches

Pająk, Paulina / Przetaczek-Rożnowska, Izabela / Juszczak, Lesław

International journal of biological macromolecules. 2019 Oct. 01, v. 138

2019

Abstract: Starches isolated from pumpkin fruits, lentil and quinoa seeds were used to prepare edible films. Physicochemical, thermal and mechanical properties of films were determined and compared with potato-based starch (PS) film. It was found that botanical ... ...

Abstract	Starches isolated from pumpkin fruits, lentil and quinoa seeds were used to prepare edible films. Physicochemical, thermal and mechanical properties of films were determined and compared with potato-based starch (PS) film. It was found that botanical origin of starch has a crucial effect on the films properties. The much lower solubility and higher swelling capacity compared to PS film exhibited lentil and pumpkin starch-based films, respectively. All of the films exhibited significantly higher water vapor permeability compared to PS one. Tensile strength and elongation at break of the films varied between 8.98 and 13.85 MPa, and 3.35 to 4.44%, respectively. All of the films acted as a solid-like materials with prevalently elastic behavior and exhibited endothermic peaks in DSC measurement in the range of 249–281 °C, referred to the melting of films. This study demonstrated that starches from non-conventional sources are good alternative to conventional to develop edible films.
Keywords	botanical composition ; edible films ; endothermy ; fruits ; lentils ; melting ; permeability ; pumpkins ; seeds ; solubility ; starch ; swelling (materials) ; tensile strength ; water vapor
Language	English
Dates of publication	2019-1001
Size	p. 441-449.
Publishing place	Elsevier B.V.
Document type	Article
ZDB-ID	282732-3
ISSN	1879-0003 ; 0141-8130
ISSN (online)	1879-0003
ISSN	0141-8130
DOI	10.1016/j.ijbiomac.2019.07.074
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Article ; Online: Development and physicochemical, thermal and mechanical properties of edible films based on pumpkin, lentil and quinoa starches.

Pająk, Paulina / Przetaczek-Rożnowska, Izabela / Juszczak, Lesław

International journal of biological macromolecules

2019 Volume 138, Page(s) 441–449

Abstract	Starches isolated from pumpkin fruits, lentil and quinoa seeds were used to prepare edible films. Physicochemical, thermal and mechanical properties of films were determined and compared with potato-based starch (PS) film. It was found that botanical origin of starch has a crucial effect on the films properties. The much lower solubility and higher swelling capacity compared to PS film exhibited lentil and pumpkin starch-based films, respectively. All of the films exhibited significantly higher water vapor permeability compared to PS one. Tensile strength and elongation at break of the films varied between 8.98 and 13.85 MPa, and 3.35 to 4.44%, respectively. All of the films acted as a solid-like materials with prevalently elastic behavior and exhibited endothermic peaks in DSC measurement in the range of 249-281 °C, referred to the melting of films. This study demonstrated that starches from non-conventional sources are good alternative to conventional to develop edible films.
MeSH term(s)	Amylose/chemistry ; Calorimetry, Differential Scanning ; Chemical Phenomena ; Chenopodium quinoa/chemistry ; Cucurbita/chemistry ; Edible Films ; Lens Plant/chemistry ; Mechanical Phenomena ; Permeability ; Starch/chemistry ; Steam
Chemical Substances	Steam ; Starch (9005-25-8) ; Amylose (9005-82-7)
Language	English
Publishing date	2019-07-11
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	282732-3
ISSN	1879-0003 ; 0141-8130
ISSN (online)	1879-0003
ISSN	0141-8130
DOI	10.1016/j.ijbiomac.2019.07.074
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