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Article ; Online: Effect of Various Drying Methods on Physicochemical and Bioactive Properties of Quince Fruit (Cydonia oblonga Mill.)

Najman, Katarzyna / Adrian, Sylwia / Hallmann, Ewelina / Sadowska, A. / Buczak, Krzysztof / Waszkiewicz-Robak, Bożena / Szterk, Arkadiusz

Agriculture. 2023 Feb. 14, v. 13, no. 2

2023

Abstract: The quince (Cydonia oblonga Mill.), due to its valuable bioactive properties and high health-promoting potential, is becoming more and more popular for the prevention of many free radical diseases. Due to the high hardness of the flesh and its bitterness ...

Abstract	The quince (Cydonia oblonga Mill.), due to its valuable bioactive properties and high health-promoting potential, is becoming more and more popular for the prevention of many free radical diseases. Due to the high hardness of the flesh and its bitterness and astringency, quinces are rarely eaten in the form of fresh fruit, and much more often in the form of various preserves, or in the form of dried additives, e.g., to the tea. Heat treatment (including drying) affects not only the content of bioactive compounds, but also the antioxidant activity and organoleptic characteristics. Therefore, this study examined the physicochemical properties of quinces (including the content of dry matter, soluble solids (°Brix), water activity (aw), pH, total acidity and color changes (in the Lab* space)), fresh and dried by various methods, i.e., freeze-drying and convection at 50 °C and 70 °C. In addition, the effect of various drying conditions on the content of selected bioactive compounds, i.e., tannins, carotenoids, flavonoids, phenolic acids and total polyphenols, was assessed, as well as the antioxidant properties of fresh quinces and quinces dried under different conditions. Based on the research, it can be concluded that the applied processes of the dehydration of quinces significantly changed both the physicochemical properties and the content of biologically active ingredients and antioxidant properties, while both fresh and dried fruit provide nutritionally valuable bioactive ingredients and show high antioxidant potential. Considering the great taste and bioactive qualities of the common quince, introducing it to the daily diet, whether in a traditional form (dried fruit, fruit preserves) or in the form of dietary supplements, can be an important element in the prevention of many civilization diseases.
Keywords	Cydonia oblonga ; acidity ; agriculture ; antioxidant activity ; antioxidants ; astringency ; bitterness ; carotenoids ; color ; convection ; diet ; dried fruit ; dry matter content ; flavonoids ; free radicals ; freeze drying ; fruits ; hardness ; health promotion ; heat treatment ; pH ; polyphenols ; quinces ; raw fruit ; taste ; tea ; water activity
Language	English
Dates of publication	2023-0214
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2651678-0
ISSN	2077-0472
ISSN	2077-0472
DOI	10.3390/agriculture13020446
Database	NAL-Catalogue (AGRICOLA)

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

Sadowska, Anna / Świderski, Franciszek / Kulik, Klaudia / Waszkiewicz-Robak, Bożena

Molecules (Basel, Switzerland)

2021 Volume 26, Issue 18

Abstract: 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 ...

Abstract	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. Furthermore, the relationships between regressive osmolalities of beverage components are herein investigated. The study materials were raspberry powders (prepared via fluidized-bed jet milling, drying, freeze-drying and spray-drying) as well as citrated sodium, potassium, magnesium salts, isomaltulose, hydrolyzed collagen, whey protein isolate and prebiotic fiber. The drinks' polyphenols and antioxidant properties were measured spectrophotometrically, whilst vitamin C content was determined using high-pressure liquid chromatography. The sensory qualities of each drink were assessed according to a scaling method. Six test versions of recovery drinks were prepared in which osmolalities ranged from 388 to 607 mOsm/kg water, total polyphenol content was 27-49 mg GAE/100 mL and vitamin C level was 8.1-20.6 mg/100 mL, following compositions defined by the study results. It is thus possible to obtain fruit-based recovery drinks of the recommended osmolality that contain added protein, prebiotics and fiber, as well as defined amounts of electrolytes and carbohydrates. All drinks were found to have a satisfactorily sensory quality. The design of appropriate recovery drink compositions was also greatly helped by investigating the relationships among the regressive osmolalities of beverage components (i.e., electrolytes, carbohydrates, fruit powders and protein).
MeSH term(s)	Carbohydrates/chemistry ; Electrolytes/chemistry ; Energy Drinks/standards ; Fruit/chemistry ; Osmolar Concentration ; Peptides/chemistry ; Powders/chemistry ; Prebiotics
Chemical Substances	Carbohydrates ; Electrolytes ; Peptides ; Powders ; Prebiotics
Language	English
Publishing date	2021-09-15
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	1413402-0
ISSN	1420-3049 ; 1431-5165 ; 1420-3049
ISSN (online)	1420-3049
ISSN	1431-5165 ; 1420-3049
DOI	10.3390/molecules26185607
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Article ; Online: Changes in Physicochemical and Bioactive Properties of Quince (

Najman, Katarzyna / Adrian, Sylwia / Sadowska, Anna / Świąder, Katarzyna / Hallmann, Ewelina / Buczak, Krzysztof / Waszkiewicz-Robak, Bożena / Szterk, Arkadiusz

Molecules (Basel, Switzerland)

2023 Volume 28, Issue 7

Abstract: Quince ( ...

Abstract	Quince (
MeSH term(s)	Fruit/chemistry ; Rosaceae/chemistry ; Antioxidants/chemistry ; Tannins/pharmacology ; Tannins/analysis ; Carotenoids/pharmacology ; Carotenoids/analysis
Chemical Substances	Antioxidants ; Tannins ; Carotenoids (36-88-4)
Language	English
Publishing date	2023-03-29
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	1413402-0
ISSN	1420-3049 ; 1431-5165 ; 1420-3049
ISSN (online)	1420-3049
ISSN	1431-5165 ; 1420-3049
DOI	10.3390/molecules28073066
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Article: Anti-

Kačániová, Miroslava / Čmiková, Natália / Kluz, Maciej Ireneusz / Akacha, Boutheina Ben / Saad, Rania Ben / Mnif, Wissem / Waszkiewicz-Robak, Bożena / Garzoli, Stefania / Hsouna, Anis Ben

Foods (Basel, Switzerland)

2024 Volume 13, Issue 2

Abstract: Food is generally prepared and vacuum-sealed in a water bath, then heated to a precise temperature and circulated in a sous vide machine. Due to its affordability and ease of use, this cooking method is becoming increasingly popular in homes and food ... ...

Abstract	Food is generally prepared and vacuum-sealed in a water bath, then heated to a precise temperature and circulated in a sous vide machine. Due to its affordability and ease of use, this cooking method is becoming increasingly popular in homes and food service businesses. However, suggestions from manufacturers and chefs for long-term, low-temperature sous vide cooking raise questions about food safety in the media. In this study, heat treatment with different times and wild thyme essential oil (EO) in sous vide-processed rabbit
Language	English
Publishing date	2024-01-08
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods13020200
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature.

Szterk, Arkadiusz / Waszkiewicz-Robak, Bożena

Meat science

2014 Volume 96, Issue 3, Page(s) 1177–1184

Abstract: New factors were identified impacting significantly on the formation of HAA during grilling. The number and profile of HAA in grilled beef depend on the fattening system (intensive and semi-intensive), and the effect of the animal's sex. The fewest HAAs ... ...

Abstract	New factors were identified impacting significantly on the formation of HAA during grilling. The number and profile of HAA in grilled beef depend on the fattening system (intensive and semi-intensive), and the effect of the animal's sex. The fewest HAAs were formed in rib steak from heifers from a semi-intensive fattening system. A significant effect of storage of meat in refrigerated conditions (5 to 15 days) was also demonstrated on the formation of HAA during grilling. The longer the raw meat was stored, the more HAA was formed during grilling. The quantity of HAA was strongly correlated with the content of free amino acids and a very strong correlation was found with an increasing content of free purine and pyrimidine bases and their nucleosides.
MeSH term(s)	Animals ; Cattle ; Food Handling ; Food Quality ; Heterocyclic Compounds/analysis ; Hot Temperature ; Meat/analysis
Chemical Substances	Heterocyclic Compounds
Language	English
Publishing date	2014-03
Publishing country	England
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	753319-6
ISSN	1873-4138 ; 0309-1740
ISSN (online)	1873-4138
ISSN	0309-1740
DOI	10.1016/j.meatsci.2013.11.019
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Thymus zygis,

Vukić, Milena D / Čmiková, Natália / Hsouna, Anis Ben / Saad, Rania Ben / Garzoli, Stefania / Schwarzová, Marianna / Vuković, Nenad L / Obradović, Ana D / Matić, Miloš M / Waszkiewicz-Robak, Bożena / Kluz, Maciej Ireneusz / Kačániová, Miroslava

Plants (Basel, Switzerland)

2023 Volume 12, Issue 23

Abstract: With the growing issues of food spoilage, microbial resistance, and high mortality caused by cancer, the aim of this study was to ... ...

Abstract	With the growing issues of food spoilage, microbial resistance, and high mortality caused by cancer, the aim of this study was to evaluate
Language	English
Publishing date	2023-11-21
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704341-1
ISSN	2223-7747
ISSN	2223-7747
DOI	10.3390/plants12233920
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: An In-Depth Study on the Chemical Composition and Biological Effects of

Kačániová, Miroslava / Vukic, Milena / Vukovic, Nenad L / Čmiková, Natália / Verešová, Andrea / Schwarzová, Marianna / Babošová, Mária / Porhajašová, Jana Ivanič / Kluz, Maciej / Waszkiewicz-Robak, Bożena / Hsouna, Anis Ben / Saad, Rania Ben / Garzoli, Stefania

Foods (Basel, Switzerland)

2023 Volume 13, Issue 1

Abstract: The essential oil ... ...

Abstract	The essential oil of
Language	English
Publishing date	2023-12-21
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods13010033
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Article: Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature

Szterk, Arkadiusz / Waszkiewicz-Robak, Bożena

Meat science. 2014 Mar., v. 96, no. 3

2014

Abstract	New factors were identified impacting significantly on the formation of HAA during grilling. The number and profile of HAA in grilled beef depend on the fattening system (intensive and semi-intensive), and the effect of the animal’s sex. The fewest HAAs were formed in rib steak from heifers from a semi-intensive fattening system. A significant effect of storage of meat in refrigerated conditions (5 to 15days) was also demonstrated on the formation of HAA during grilling. The longer the raw meat was stored, the more HAA was formed during grilling. The quantity of HAA was strongly correlated with the content of free amino acids and a very strong correlation was found with an increasing content of free purine and pyrimidine bases and their nucleosides.
Keywords	aromatic amines ; beef ; free amino acids ; grilling ; heifers ; high temperature treatment ; pyrimidines ; raw meat ; steaks
Language	English
Dates of publication	2014-03
Size	p. 1177-1184.
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	753319-6
ISSN	1873-4138 ; 0309-1740
ISSN (online)	1873-4138
ISSN	0309-1740
DOI	10.1016/j.meatsci.2013.11.019
Database	NAL-Catalogue (AGRICOLA)

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Article: Evaluation of vitamins A, C and E content in diets of adolescents living in Warsaw, Poland.

Dybkowska, Ewa / Waszkiewicz-Robak, Bozena / Piekot, Edyta

Roczniki Panstwowego Zakladu Higieny

2014 Volume 65, Issue 1, Page(s) 21–25

Abstract: Background: Antioxidant vitamins such as alpha-tocopherol (vitamin E), ascorbic acid (vitamin C), and beta-carotene (provitamin A), play a significant role in protecting the body from an excess of free radicals. The vitamin content of the diet is thus ... ...

Abstract	Background: Antioxidant vitamins such as alpha-tocopherol (vitamin E), ascorbic acid (vitamin C), and beta-carotene (provitamin A), play a significant role in protecting the body from an excess of free radicals. The vitamin content of the diet is thus very important. Objective: To assess whether the dietary intake of vitamins A, C and E is adequate in a selected group of adolescents living in Warsaw. Material and methods: The mean vitamin consumption was estimated using three-day dietary records whilst vitamin contents of selected foodstuffs were obtained from Food Composition Tables. Both were related to Polish nutrition standards applied to adolescents; i.e. EAR (Estimated Average Requirement) for vitamins A and C and AI (Adequate Intake) for vitamin E. Results: Dietary vitamin C in adolescents and vitamin E in girls were around 18-25% lower than that recommended. Diets that were deficient in vitamins C and E were recorded in 47% to 67% adolescents. Conclusions: It is therefore necessary to increase the consumption of vegetables and fruit which provide a valuable dietary source for these vitamins.
MeSH term(s)	Adolescent ; Adolescent Nutritional Physiological Phenomena ; Antioxidants/analysis ; Ascorbic Acid/analysis ; Avitaminosis/diagnosis ; Female ; Fruit/chemistry ; Humans ; Male ; Nutritional Status ; Poland ; Recommended Dietary Allowances ; Vegetables/chemistry ; Vitamin A/analysis ; Vitamin E/analysis ; beta Carotene/analysis
Chemical Substances	Antioxidants ; beta Carotene (01YAE03M7J) ; Vitamin A (11103-57-4) ; Vitamin E (1406-18-4) ; Ascorbic Acid (PQ6CK8PD0R)
Language	English
Publishing date	2014
Publishing country	Poland
Document type	Journal Article
ZDB-ID	421739-1
ISSN	0035-7715
ISSN	0035-7715
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Article ; Online: Spożycie ryb a ryzyko wystąpienia raka prostaty.

Dybkowska, Ewa / Świderski, Franciszek / Waszkiewicz-Robak, Bożena

Postepy higieny i medycyny doswiadczalnej (Online)

2014 Volume 68, Page(s) 1199–1205

Abstract: 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 ...

Title translation	Fish intake and risk of prostate cancer.
Abstract	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. The way of processing and preservation of the fish, and other factors not included in previous studies, could have some importance in the etiology of this disease. High susceptibility of PUFA to oxidation changes and the technological fish processing (smoking, high-temperature cooking methods) contribute to the formation of many compounds, such as polycyclic aromatic hydrocarbons and heterocyclic amines - which may influence the formation of cancers - including prostate cancer. It is necessary to ensure an adequate amount of LC PUFA omega-3 in the diet through the consumption of proper quality fish and fish oils. Particular attention should be paid to the high susceptibility of PUFA to the oxidative processes, and the method of processing, preservation and storage of fish. Also pollution from the environment can significantly reduce the impact of health benefits of PUFA and fish, and even be the cause of cancers, including prostate cancer. Further research in this area should be more targeted to assess the impact of nutritional factors for the development of such tumors.
MeSH term(s)	Animals ; Diet/adverse effects ; Fatty Acids, Omega-3/adverse effects ; Fatty Acids, Omega-3/metabolism ; Fishes ; Heterocyclic Compounds/adverse effects ; Heterocyclic Compounds/metabolism ; Humans ; Male ; Oxidation-Reduction ; Polycyclic Aromatic Hydrocarbons/adverse effects ; Polycyclic Aromatic Hydrocarbons/metabolism ; Prostatic Neoplasms/etiology ; Prostatic Neoplasms/metabolism ; Risk Factors
Chemical Substances	Fatty Acids, Omega-3 ; Heterocyclic Compounds ; Polycyclic Aromatic Hydrocarbons
Language	Polish
Publishing date	2014-10-17
Publishing country	Poland
Document type	Journal Article ; Review
ZDB-ID	418865-2
ISSN	1732-2693 ; 0032-5449
ISSN (online)	1732-2693
ISSN	0032-5449
DOI	10.5604/17322693.1125649
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