Prof Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology

Warsaw, Poland

Prof Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology

Warsaw, Poland
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Czajkowska-Myslek A.,Prof Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology | Leszczynska J.,University of Lodz
Food and Chemical Toxicology | Year: 2017

Potential adverse reactions among infants and young children could appear after consumption of food containing small amounts of bioactive amines. This study presents the first assessment of biogenic amines occurrence in ready-to-eat vegetable without/with fish, meat and fruit baby products intended for the youngest consumers. The biogenic amine profiles and quantities of 6 amines were evaluated in 68 commercial baby foods produced by 10 leading manufacturers available in Poland, using HPLC-APCI-MS method. The total amine contents in analyzed products were obtained in the range of 1283–101421 ng/g. The maximum level of histamine (2375 ng/g) was found in the sample with spinach, tyramine (1667 ng/g) in fruit sample with banana, and of di- and polyamines (1263–53416 ng/g) in samples containing green peas. The results of amine analysis in baby foods indicated the presence of food ingredients which may be necessary to remove (tuna, possibly spinach) or reduce the amount added (spinach, green peas), either reduce their use by infants under 12 months of age (beef). Special attention should also be given to control the consumption of fruit baby products containing banana (higher tyramine and putrescine level). On the basis of obtained results a potential %ARfD, and the BAI were also evaluated. © 2017 Elsevier Ltd


Kotarska K.,Prof Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology | Swierczynska A.,Prof Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology | Dziemianowicz W.,Prof Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology
Renewable Energy | Year: 2015

The decomposition of lignocellulosic raw material included: mechanical grinding of plant biomass, delignification (removal of lignin - this process was conducted in alkaline environment) and detoxification process (removal of alcoholic fermentation inhibitory compounds).The study on producing ethanol from corn straw was based on SSF method which involved conducting simultaneous enzymatic hydrolysis of cellulose and fermentation of obtained saccharides.Based on the study of corn straw alcoholic fermentation it was determined that the way of preparing the raw material in the initial stage of simultaneous saccharification and fermentation, significantly influences the improvement of fermentation yield.In comparison with an attempt in which biomass detoxification process was not implemented, the attempt with detoxification resulted in gaining higher fermentation yield and in lowering the content of aldehydes, methanol and furfural in the produced spirit.Moreover, in the attempts in which detoxification of raw material was used, better actual speed, productivity and the yield of alcoholic fermentation of corn straw was noted. The conducted detoxification in the process of lignocellulosic biomass decomposition improved fermentation yield. © 2014 Elsevier Ltd.


Marszalek K.,Prof Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology | Wozniak L.,Prof Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology | Skapska S.,Prof Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology
High Pressure Research | Year: 2016

The aim of this study was to monitor the shelf-life and quality of strawberry purée preserved using combined high pressure processing (HPP)–mild temperature processing at 300 and 600 MPa for 15 min during cold storage (6°C). Increasing the pressure resulted in a prolonged shelf-life of from 4 to 28 weeks for HPP-preserved purée at 300 and 600 MPa, respectively. The highest inactivation of peroxidases, pectinesterases and polygalacturonases was noted when a higher pressure was used, whereas a lower pressure was more efficient for polyphenoloxidases. The degradation of vitamin C and anthocyanins was 20% and 5% higher at 600 MPa than at 300 MPa, respectively. Significantly fewer changes in the colour coefficient, expressed as ΔE, and the browning index, were observed in purée preserved at 600 MPa. Oxidative and hydrolytic enzymes are highly pressure-resistant, which suggests other inhibitors should be used to increase the shelf-life of good-quality fruit products. © 2016 Informa UK Limited, trading as Taylor & Francis Group.


Czerwonka M.,Medical University of Warsaw | Szterk A.,Prof Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology
Meat Science | Year: 2015

The impact of meat cuts (nine muscles and liver) and thermal processing on selected mineral (potassium, sodium, phosphorus, magnesium, zinc, iron, including heme form) concentration in beef from Holstein-Friesian bulls was evaluated in the present study. The mineral's content widely varied depending on the tissue type (skeletal muscles/liver, except zinc) and between the different bovine muscles. The greatest diversity between the muscles demonstrated was zinc (3.5-6.9mg100g-1f/w) and iron (1.7-2.3mg100g-1f/w), however, there were no significant differences in heme iron to total iron ratio (average 74%). Thermal processes conducted on longissimus dorsi muscles also significantly affected mineral concentration. Grilled, roasted and fried bovine meat was characterised by a higher content (by 6-26%) of most studied minerals (except sodium) as compared to raw meat. Sodium levels in processed meat were 16-33% lower than in raw samples. © 2015 Elsevier Ltd.


Berthold-Pluta A.,Warsaw University of Life Sciences | Pluta A.,Warsaw University of Life Sciences | Garbowska M.,Prof Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology
Microbial Pathogenesis | Year: 2015

Bacillus cereus is a Gram-positive bacterium widely distributed in soil and vegetation. This bacterial species can also contaminate raw or processed foods. Pathogenic B.cereus strains can cause a range of infections in humans, as well as food poisoning of an emetic (intoxication) or diarrheal type (toxico-infection). Toxico-infections are due to the action of the Hbl toxin, Nhe toxin, and cytotoxin K produced by the microorganism in the gastrointestinal tract. This occurs once the spores or vegetative B.cereus cells survive the pH barrier of the stomach and reach the small intestine where they produce toxins in sufficient amounts. This article discusses the effect of various factors on the survival of B.cereus in the gastrointestinal tract, including low pH and the presence of digestive enzymes in the stomach, bile salts in the small intestine, and indigenous microflora in the lower parts of the gastrointestinal tract. Additional aspects also reported to affect B.cereus survival and virulence in the gastrointestinal tract include the interaction of the spores and vegetative cells with enterocytes. Invitro studies revealed that both vegetative B.cereus and spores can survive in the gastrointestinal tract suggesting that the biological form of the microorganism may have less influence on the occurrence of the symptoms of infection than was once believed. It is most likely the interaction between the pathogen and enterocytes that is necessary for the diarrheal form of B.cereus food poisoning to develop. The adhesion of B.cereus to the intestinal epithelium allows the bacterium to grow and produce enterotoxins in the proximity of the epithelium. Recent studies suggest that the human intestinal microbiota inhibits the growth of vegetative B.cereus cells considerably. © 2015 Elsevier Ltd.


Marszalek K.,Prof Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology | Mitek M.,Warsaw University of Life Sciences | Skapska S.,Prof Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology
Food and Bioprocess Technology | Year: 2015

The impact of continuous microwave heating (MV) at 90 and 120 °C for 10 s and at 80 and 90 °C for 7 s, as well as conventional thermal processing (CTP) at 90 °C for 15 min, on the quality of strawberry purée was studied. Product quality was determined, covering total polyphenols, anthocyanins, phenolic acids, flavonols and vitamin C content, as well as colour parameters, enzymatic activity, and finally, the sensory and microbiological quality. CTP caused higher degradation of polyphenols (ca. 7 %), anthocyanins (ca. 20 %) and vitamin C (ca. 48 %) compared to MV at 120 °C. Changes of the colour of MV-preserved purée were insignificant (dE <2), whereas CTP caused significant changes (dE >3). Only MV at 120 °C and CTP effectively decreased the level of total microbial count (<1 log cfu/g), but considering enzymes activity, only CTP was effective, inactivating ca. 98 and 100 % of polyphenol oxidase (PPO) and peroxidase (POD), respectively. The most effective inactivation of PPO (82 %) and POD (88 %) after MV was noted at 120 °C, but the best compromise between colour and nutrient preservation and enzyme inactivation was achieved at the MV at 90 °C. Considering the obtained results, it can be concluded that the microwave heating better preserved the quality of strawberry puree than conventional heat pasteurization. © 2015, Springer Science+Business Media New York.


Szterk A.,Prof Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology | Pakula L.,Prof Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology
Talanta | Year: 2016

Sterols/oxysterols in food may be free or bound i.e. esterified with fatty acids. Methods commonly applied to determine those compounds in such matrices (based on various analytical techniques) usually start with hydrolysis of the food lipid fraction, which means that the results are no good indication of concentration of free sterols/oxysterols only. But only free oxysterols are proatherogenic factors, bound ones are not. There are some published methods selectively sensitive to free oxysterols only, but they are capable to determine only a few compounds and feature very low recovery rates. The aim of this work was to develop a method to determine various free (non-esterified) sterols/oxysterols in various food matrices. The developed method is based on the GC-IT-MS technique used in the chemical ionization mode. It was applied to determine 16 different free sterols/oxysterols in egg powder, cheese, butter, milk and salami. Fat extracted from the given matrix is purified on a specially prepared silica-gel bed to separate the sterol fraction from the oxysterol one. Sterols are silylated using N,O-bis(trimethylsilyl)trifluoroacetamide and trimethylchlorosilane BSTFA:TMCS, then GC-IT-MS analysed. The method features high recovery rates (75-95%), high reproducibility (RSD<20%), and sensitivity within the 0.01-0.3 mg 100 g-1 range, depending on the analysed compound. The method is ideally suited for determination of free sterols/oxysterols. Besides, should total concentration of both free and bound forms be of interest, food lipids may be transesterificated before the silica-gel bed purification step. © 2016 Elsevier B.V. All rights reserved.


Szterk A.,Prof Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology | Jesionkowska K.,Warsaw University of Life Sciences
LWT - Food Science and Technology | Year: 2015

Heterocyclic aromatic amines (HAAs) are one of the most cancerogenic and mutagenic compounds present in food products. Thus, the researches on discovering new factors influencing formation of HAAs in food as well as the ways of reduction these compounds in food products are one of the main directions in food science. These investigations should led to the production of tasty food with significantly decrease content of HAAs. Unfortunately, there is no scientific research which are investigating the concentration of HAA together with the sensory properties of the products (e.g. grilled beef meat). The performance of the typical grilling process (180°C and 280°C) of beef meat (rib eye, sirloin and roast beef) stored in a raw state during 5 and 15 days in cooling condition and, than sensory evaluation and determination of correlation between overall sensory quality and content of HAA was the objective of presented study. This experiment confirmed that through proper selection parameters of culinary processing parameters such as thermal meat processing, the type of the culinary element of the beef meat and time of its storage in cooling conditions it is possible to ensure high overall sensory quality along with low content of HAA forming during grilling. © 2014 Elsevier Ltd.


Szterk A.,Prof Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology
Journal of Food Composition and Analysis | Year: 2015

The aim of the study was to determine the content and profile of heterocyclic aromatic amines (HAAs) formed during the process of grilling beef under various conditions and involving different cuts of beef meat. 4,8-DiMeIQx was the most prevalent (4.50-7.55ngg-1) the next were: MeIQx (1.10-7.20ngg-1), MeIQ (1.70-5.30ngg-1), and IQ (0.38 2.00ngg-1). Changes in HAAs content, depending on the chemical composition of beef meat, were investigated; the compounds under analysis included free amino acids, glucose and protein as well as free nitrogenous bases and their nucleosides. It was demonstrated that HAAs formation strongly correlates with the presence of various amino acids in raw beef as well as that of glucose and protein (correlation coefficient 0.84-0.93). It was also demonstrated that free purine bases, pyrimidine bases and their nucleosides, which had never previously been studied in terms of their role as substrates for HAAs synthesis, correlate very strongly with HAA formation in grilled beef (correlation coefficient 0.78-0.99). The influence of thermal processing at high temperatures on the thermal decomposition of aminoimidazoazaarenes has not been corroborated by the present study. © 2015 Elsevier Inc.


Szterk A.,Prof Waclaw Dabrowski Institute Of Agricultural And Food Biotechnology
Journal of Food Composition and Analysis | Year: 2015

The aim of this work was to determine level of azaarenes (PANHs) in raw pork and to investigate their formation during meat frying or grilling, in particular to verify a suggestion that endogenous vitamin E might inhibit production of azaarenes. Azaarene concentration in raw pork samples from various origins ranged from 2.75ngg-1 to 3.69ngg-1 (2.75-2.93ngg-1 in meat of Polish Landrace pigs, 3.00-3.69ngg-1 in meat of hybrid Duroc×Polish Landrance pigs). PANH formation during frying of pork meat was not confirmed. On the other hand, PANHs were indeed formed during grilling; their levels ranged from 6.21ngg-1 to 8.08ngg-1. No inhibition influence of vitamin E on formation of PANHs on was found either in fried or grilled pork meat. © 2015 Elsevier Inc.

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