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Szymanska I, Zbikowska A, Onacik-Gür S. New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams. Foods 2024; 13:729. [PMID: 38472842 DOI: 10.3390/foods13050729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 02/22/2024] [Accepted: 02/24/2024] [Indexed: 03/14/2024] Open
Abstract
Cream-type emulsions containing candelilla wax-based oleogels (EC) were analyzed for their physicochemical properties compared to palm oil-based creams (EP). The microstructure, rheological behavior, stability, and color of the creams were determined by means of non-invasive and invasive techniques. All the formulations exhibited similar color parameters in CIEL*a*b* space, unimodal-like size distribution of lipid particles, and shear-thinning properties. Oleogel-based formulations were characterized by higher viscosity (consistency index: 172-305 mPa·s, macroscopic viscosity index: 2.19-3.08 × 10-5 nm-2) and elasticity (elasticity index: 1.09-1.45 × 10-3 nm-2), as well as greater resistance to centrifugal force compared to EP. Creams with 3, 4, or 5% wax (EC3-5) showed the lowest polydispersity indexes (PDI: 0.80-0.85) 24 h after production and the lowest instability indexes after environmental temperature changes (heating at 90 °C, or freeze-thaw cycle). EC5 had particularly high microstructural stability. In turn, candelilla wax content ≥ 6% w/w accelerated the destabilization processes of the cream-type emulsions due to disintegration of the interfacial layer by larger lipid crystals. It was found that candelilla wax-based lipids had great potential for use as palm oil substitutes in the development of novel vegan cream analogues.
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Affiliation(s)
- Iwona Szymanska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland
| | - Anna Zbikowska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland
| | - Sylwia Onacik-Gür
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology-State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland
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Zbikowska A, Onacik-Gür S, Kowalska M, Zbikowska K, Feszterová M. Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application. Gels 2023; 9:453. [PMID: 37367124 DOI: 10.3390/gels9060453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 05/22/2023] [Accepted: 05/23/2023] [Indexed: 06/28/2023] Open
Abstract
The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive. Nowadays, the requirements for the quality and safety of fat products are increasing. For this reason, oils and fats are subjected to various modifications that make it possible to obtain a product with the desired characteristics and good quality that meets the needs of product buyers and technologists. The modification techniques of oils and fats change their physical (e.g., raise the melting point) and chemical properties (e.g., fatty acid composition). Conventional fat modification methods (hydrogenation, fractionation, and chemical interesterification) do not always meet the expectations of consumers, nutritionists, and technologists. In particular, Hydrogenation, while it allows us to obtain delicious products from the point of view of technology, is criticised for nutritional reasons. During the partial hydrogenation process, trans-isomers (TFA), dangerous for health, are formed. One of the modifications that meets current environmental requirements and trends in product safety and sustainable production is the enzymatic interesterification of fats. The unquestionable advantages of this process are the wide spectrum of possibilities for designing the product and its functional properties. After the interesterification process, the biologically active fatty acids in the fatty raw materials remain intact. However, this method is associated with high production costs. Oleogelation is a novel method of structuring liquid oils with small oil-gelling substances (even 1%). Based on the type of oleogelator, the methods of preparation can differ. Most oleogels of low molecular weight (waxes, monoglycerides, and sterols) and ethyl cellulose are prepared by dispersion in heated oil, while oleogels of high molecular weight require dehydration of the emulsion system or solvent exchange. This technique does not change the chemical composition of the oils, which allows them to keep their nutritional value. The properties of oleogels can be designed according to technological needs. Therefore, oleogelation is a future-proof solution that can reduce the consumption of TFA and saturated fatty acids while enriching the diet with unsaturated fatty acids. Oleogels can be named "fats of the future" as a new and healthy alternative for partially hydrogenated fats in foods.
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Affiliation(s)
- Anna Zbikowska
- Institute of Food Sciences, Faculty of Food Assessment and Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
| | - Sylwia Onacik-Gür
- Department of Meat and Fat Technology, Prof. Waclaw Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland
| | - Małgorzata Kowalska
- Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, Chrobrego St. 27, 26-600 Radom, Poland
| | - Katarzyna Zbikowska
- Faculty of Medicine, Medical University of Warsaw, Zwirki i Wigury St. 61, 02-091 Warsaw, Poland
| | - Melánia Feszterová
- Department of Chemistry, Faculty of Natural Sciences and Informatics, Constantine the Philosopher University in Nitra, 94901 Nitra, Slovakia
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Onacik-Gür S, Zbikowska A. The effect of green tea extract and oleogels on the physico-chemical properties and oxidative stability of short-dough biscuits during storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Zbikowska A, Kowalska M, Zbikowska K, Onacik-Gür S, Łempicka U, Turek P. Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products. Molecules 2022; 27:molecules27041393. [PMID: 35209183 PMCID: PMC8880506 DOI: 10.3390/molecules27041393] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/28/2022] [Accepted: 02/14/2022] [Indexed: 02/06/2023] Open
Abstract
According to international health and food organizations and authorities, people should limit fat intake since fat is the most caloric component of food and it is often a source of unsafe saturated fatty acids (FA) and trans isomers. The greatest health benefits come from replacing shorts with dietary fiber molecules. The aim of the study was to determine the possibility of reducing shortening content, which has an undesirable profile of FA, by addition of β-glucan molecules in shortbread biscuits. The effect of oat and yeast β-glucan supplementation on physical and sensory quality of products with reduced fat content (max 15%) were studied. It was shown that the substitution of shortening by β-glucan in shortbread biscuits is possible to a limited extent. Reduction in product energy value (up to 36 kcal/100 g) and content of undesirable FA (maximum 2.1 g/100 g) and increased of β-glucan content, regardless of the type, caused deterioration of biscuits quality and affected changes during storage. The substitution of shortening by β-glucan in food is a good way to improve nutritional value by increasing the amount of dietary fiber molecules, reducing calories, and amount of SFA in diets.
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Affiliation(s)
- Anna Zbikowska
- Faculty of Food Assessment and Technology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, Poland;
- Correspondence: (A.Z.); (K.Z.)
| | - Malgorzata Kowalska
- Institute of Food Sciences, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, Chrobrego St. 27, 26-600 Radom, Poland;
| | - Katarzyna Zbikowska
- Faculty of Medicine, Medical University of Warsaw, Żwirki i Wigury St. 61, 02-091 Warsaw, Poland
- Correspondence: (A.Z.); (K.Z.)
| | - Sylwia Onacik-Gür
- Department of Meat and Fat Technology, Prof. Waclaw Dabrowski Institute of Agriculture and Food Biotechnology—State Research Institute, Rakowiecka 36 St., 02-532 Warsaw, Poland;
| | - Urszula Łempicka
- Faculty of Food Assessment and Technology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, Poland;
| | - Paweł Turek
- Department of Non-Food Product Quality and Safety, Cracow University of Economics, Rakowicka St. 27, 31-510 Cracow, Poland;
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Rutkowska J, Antoniewska A, Martinez-Pineda M, Nawirska-Olszańska A, Zbikowska A, Baranowski D. Black Chokeberry Fruit Polyphenols: A Valuable Addition to Reduce Lipid Oxidation of Muffins Containing Xylitol. Antioxidants (Basel) 2020; 9:E394. [PMID: 32392895 PMCID: PMC7278663 DOI: 10.3390/antiox9050394] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Revised: 04/28/2020] [Accepted: 05/05/2020] [Indexed: 01/03/2023] Open
Abstract
The study aimed at assessing effects of black chokeberry polyphenol extract (ChPE) added (0.025-0.075%) to xylitol-containing muffins to reduce lipid oxidation, especially in preventing degradation of hydroperoxides throughout the storage period. Among polyphenolic compounds (3092 mg/100 g in total) in ChPE, polymeric procyanidins were the most abundant (1564 mg/100 g). ChPE addition resulted in a significantly increased capacity of scavenging free radicals and markedly inhibited hydroperoxides decomposition, as reflected by low anisidine values (AnV: 3.25-7.52) throughout the storage. On the other hand, sucrose-containing muffins had increased amounts of primary lipid oxidation products and differed significantly from other samples in conjugated diene hydroperoxides (CD values), which was in accordance with the decrease of C18:2 9c12c in those muffins after storage. In addition, sucrose-containing muffins were found to be those with the highest level of contamination with toxic carbonyl lipid oxidation products. Throughout the storage, no yeast or moulds contamination were found in higher enriched muffins. The incorporation of polyphenols to xylitol-containing muffins resulted in preventing decomposition of polyunsaturated fatty acids (PUFAs), and in reducing the content of some toxic aldehydes. ChPE could be regarded as a possible solution to xylitol-containing muffins to extend their shelf life. The results support the use of xylitol in muffin manufacture as being favourable in terms of suitability for diabetics.
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Affiliation(s)
- Jaroslawa Rutkowska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland; (A.A.); (D.B.)
| | - Agata Antoniewska
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland; (A.A.); (D.B.)
| | - Montserrat Martinez-Pineda
- Department of Animal Production and Food Science, Faculty of Sports and Health Science, University of Zaragoza, Plaza Universidad no. 3, 22002 Huesca, Spain;
| | - Agnieszka Nawirska-Olszańska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland;
| | - Anna Zbikowska
- Institute of Food Sciences, Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland;
| | - Damian Baranowski
- Institute of Human Nutrition Sciences, Faculty of Human Nutrition, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st.159c, 02-776 Warsaw, Poland; (A.A.); (D.B.)
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Kozlowska M, Zbikowska A, Marciniak-Lukasiak K, Kowalska M. Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies. Biomolecules 2019; 9:biom9120858. [PMID: 31835857 PMCID: PMC6995587 DOI: 10.3390/biom9120858] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 12/04/2019] [Accepted: 12/06/2019] [Indexed: 01/24/2023] Open
Abstract
This study aimed at determining the effect of aqueous ethanolic extracts from lemon balm, hyssop and nettle, and butylated hydroxyanisole (BHA) on properties of shortbread cookies. This was achieved by instrumental measurements of color and sensory properties of the cookies directly after baking and by determination of peroxide (PV) and p-anisidine (p-AnV) values, and specific extinction coefficients (K232 and K268 values) for fat extracted from the cookies stored for 3 months at room temperature. Increase of the herbal extracts’ concentration from 0.02% to 0.2% in the cookies caused a reduction of L* (the brightness) and a* values (the red coordinate), while b* values (the yellow coordinate) increased when the cookies were enriched with lemon balm and nettle extracts. Among the cookies studied, those prepared with BHA and 0.1 and 0.2% addition of lemon balm extracts were characterized by the highest scores for aroma, taste, and overall acceptability. Incorporation of BHA and 0.02% hyssop extract into the cookies caused a decrease of PV values (the peroxide value) for fat extracted from the cookies after 3 months of their storage compared to a (control) sample without additives and produced the lowest K232 values. Changes in the p-AnV values for the fat samples studied occurred gradually and slowly during the storage and the obtained values were lower compared to the control sample. All of the studied fat samples also showed a higher ability to scavenge DPPH radicals than the control sample. Considering both PV and p-AnV values as indicators of fat oxidation, BHA protected fat extracted from cookies against oxidation better than the herbal extracts used.
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Affiliation(s)
- Mariola Kozlowska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-776 Warsaw, Poland
- Correspondence: ; Tel.: +48-22-593-16-14
| | - Anna Zbikowska
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-772 Warsaw, Poland; (A.Z.); (K.M.-L.)
| | - Katarzyna Marciniak-Lukasiak
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-772 Warsaw, Poland; (A.Z.); (K.M.-L.)
| | - Malgorzata Kowalska
- Department of Chemistry and Organic Materials, Faculty of Chemical Engineering and Commodity Science, University of Technology and Humanities in Radom, 26-600 Radom, Poland;
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Zbikowska A, Kowalska M, Pieniowska J. Assessment of shortcrust biscuits with reduced fat content of microcrystalline cellulose and psyllium as fat replacements. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13675] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Anna Zbikowska
- Division of Fats & Oils and Food Concentrates Technology, Faculty of Food Sciences; Warsaw University of Life Sciences, Street Nowoursynowska 159 C; 02-776 Warsaw Poland
| | - Małgorzata Kowalska
- Department of Chemistry, Faculty of Material Science; Technology and Design, Kazimierz Pulaski University of Technology and Humanities, Street Chrobrego 27; 26-600 Radom Poland
| | - Joannna Pieniowska
- Division of Fats & Oils and Food Concentrates Technology, Faculty of Food Sciences; Warsaw University of Life Sciences, Street Nowoursynowska 159 C; 02-776 Warsaw Poland
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Zbikowska A, Marciniak-Lukasiak K, Kowalska M, Onacik-Gür S. Multivariate Study of Inulin Addition on the Quality of Sponge Cakes. POL J FOOD NUTR SCI 2017. [DOI: 10.1515/pjfns-2016-0026] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Affiliation(s)
- Malgorzata Kowalska
- Department of Chemistry, Faculty of Material Science, Technology and Design, Kazimierz Pulaski University of Technology and Humanities, Radom, Poland
| | - Anna Zbikowska
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Magdalena Wozniak
- Department of Chemistry, Faculty of Material Science, Technology and Design, Kazimierz Pulaski University of Technology and Humanities, Radom, Poland
| | - Katarzyna Kucharczyk
- Department of Chemistry, Faculty of Material Science, Technology and Design, Kazimierz Pulaski University of Technology and Humanities, Radom, Poland
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Kowalska M, Mendrycka M, Zbikowska A, Kowalska D. ASSESSMENT OF A STABLE COSMETIC PREPARATION BASED ON ENZYMATIC INTERESTERIFIED FAT, PROPOSED IN THE PREVENTION OF ATOPIC DERMATITIS. Acta Pol Pharm 2017; 74:465-476. [PMID: 29624253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Atopic dermatitis is one of the most common skin disorders seen in infants, children and adults. Proper prevention might slow the atopic symptoms. The purpose of the work was a sensory analysis, an evaluation of moistening properties and stability of emulsions based on an enzymatic interesterified fat blend (mutton tallow and walnut oil) and homogenized at different revolutions and different contents of thickener. The emulsions were evaluated with respect to sensory and skin moisturizing properties by 78 respondents. Stability tests, particle size, distribution, dispersity index, morphology structure of the emulsions were determinated too. Taking into consideration all properties of the emulsions, emulsion IV (containing 0.9 g carboxymethyl cellulose and homogenized at 18000 rpm) and emulsion V (1.5 g of carboxymethyl cellulose and homogenized at 24000 rpm) were found to be of optimum composition. The emulsions exhibited good stability, were highly rated in sensory terms and displayed optimum moistening properties. It has been proven that model emulsions based on interesterified fats containing partial acylglicerols, with optimum carboxymethyl cellulose content and specific revolutions at the time of homogenization are an opportunity for developing preparations targeted at skins requiring special care (e.g., with atopic dermatitis or psoriasis). The work proved the use of enzymatic process to create the emulsifier, which represents the innovative contribution of this work. Also it showed an additional application of enzymatic interesterified fats which since has been used only in food industries.
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Kowalska M, Zbikowska A, Marciniak-Lukasiak K, Smiechowski K. Stability and the Distribution of Droplets in Walnut Oil Water-Based Emulsions Formed at Different pH. J DISPER SCI TECHNOL 2015. [DOI: 10.1080/01932691.2014.919586] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Rutkowska J, Bialek M, Adamska A, Zbikowska A. Differentiation of geographical origin of cream products in Poland according to their fatty acid profile. Food Chem 2015; 178:26-31. [PMID: 25704679 DOI: 10.1016/j.foodchem.2015.01.036] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2013] [Revised: 04/23/2014] [Accepted: 01/03/2015] [Indexed: 10/24/2022]
Abstract
Fatty acid (FA) composition of bovine milk fat from cream samples, originating from three regions of Poland (one mountainous and two lowland ones) and collected within 2 years, was analysed aiming at identifying the region of production by applying principal component analysis (PCA). From the 44 FAs identified by gas chromatography, two groups were discerned: seasonally variable (n=17) and non-seasonal (n=7). The biplots showed that different FAs could serve as markers of geographical origin of cream samples. The CLA, vaccenic acid, C18:39c12c15c, total C18:1 trans and C18:39c12c15c n-6 (GLA) were found indicative of mountainous regions, and the short-chain saturated FAs (SCFA; C4:0-C11:0) - of the lowland ones. The Opole province was characterised by a high content of linoleic acid. It was concluded that the origin of a cream sample could be fairly well identified by gas chromatography combined with chemometric analysis of milk fat FAs.
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Affiliation(s)
- Jaroslawa Rutkowska
- Department of Instrumental Analysis, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st. 159c, 02-776 Warsaw, Poland.
| | - Malgorzata Bialek
- Department of Instrumental Analysis, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st. 159c, 02-776 Warsaw, Poland
| | - Agata Adamska
- Department of Instrumental Analysis, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st. 159c, 02-776 Warsaw, Poland
| | - Anna Zbikowska
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st. 159c, 02-776 Warsaw, Poland
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Kowalska M, Mendrycka M, Zbikowska A, Stawarz S. Enzymatically interesterified fats based on mutton tallow and walnut oil suitable for cosmetic emulsions. Int J Cosmet Sci 2014; 37:82-91. [DOI: 10.1111/ics.12173] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2014] [Accepted: 10/07/2014] [Indexed: 11/28/2022]
Affiliation(s)
- M. Kowalska
- Faculty of Material Science, Technology and Design; Kazimierz Pulaski University of Technology and Humanities; Chrobrego Street 27 26-600 Radom Poland
| | - M. Mendrycka
- Faculty of Material Science, Technology and Design; Kazimierz Pulaski University of Technology and Humanities; Chrobrego Street 27 26-600 Radom Poland
| | - A. Zbikowska
- Department of Food Technology; Faculty of Food Sciences; Warsaw University of Life Sciences (WULS-SGGW); Nowoursynowska 159C 02-787 Warsaw Poland
| | - S. Stawarz
- Faculty of Material Science, Technology and Design; Kazimierz Pulaski University of Technology and Humanities; Chrobrego Street 27 26-600 Radom Poland
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Affiliation(s)
- Anna Zbikowska
- Department of Food Technology, Faculty of Food Science, Warsaw University of Life Sciences, Warsaw, Poland
| | - Jarosława Rutkowska
- Department of Instrumental Analysis, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Warsaw, Poland
- Corresponding author. Phone: +4822 5937072 (81). Fax: +4822 5937071. E-mail address:
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Rutkowska J, Zbikowska A. [Quality of the various vegetable oils available on the Polish market]. Rocz Panstw Zakl Hig 2007; 58:515-524. [PMID: 18246656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/25/2023] Open
Abstract
The aim of this work was the examination of the quality of 17 different vegetable oils (13 refined and 4 extra virgin olive oils) available on the domestic market. The quality of oils was expressed by the following factors: conformity of fatty acid composition that as declared by manufacturer, content of oxidation products (PV, AnV, Totox), content of free fatty acids (LK) and oxidative stability. It was found that 40% of oils did not comply with the requirements concerning oxidative stability. The fatty acid composition of only 1 oil out of 17 investigated did not comply with the declaration by manufacturer. The oxidative stabilities of extra vergin olive oils: 6.44-8.24 hrs., were considerably higher that of other refined oils 2.34 to 8.24 hrs.
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Zbikowska A, Rutkowska J, Krygier K. [Quality of shortenings available on the home market]. Rocz Panstw Zakl Hig 2006; 57:133-42. [PMID: 17044306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/12/2023] Open
Abstract
The aim of this work was to examine the quality of shortenings available on Polish market, produced home or imported. The quality of twelve 100% vegetable fats and lard was estimated. Both chemical (fatty acids composition, especially trans isomers content, acid value, peroxide value, anisidine value, Totox, iodine value and oxidative stability--Rancimat test) and physical (melting point, solid fat content--at temperatures from 5 to 50 degrees C) properties were measured. The fats were subject to sensoric examination. The parameters defining the freshness of examined fats and their shelf life for all examined samples were good and proved the good quality. Induction time (150 degrees C) for examined fats varied from 1,79 to 4,29h. Examined fats differed significantly in saturated fatty acids content (from 14,0 do 60,2%) and trans isomers (from 0,1 to 56,6%). Fats produced from palm oil are also present and there are fats with smaller trans fat acids content. Examined shortenings contained very small content of essential fatty acids (from 0,5 to 10,4), and they showed very different melting points (from 19,6 to 42,1 degrees C) and solid phase contents. In general the examined fats were of good sensoric value. Summing up the received results, it should be underlined that large disparity in the content of trans isomers in analysed samples was observed and definitely TFA content should be lowered.
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Affiliation(s)
- Anna Zbikowska
- Zakład Technologii Tluszczów i Koncentratów Spozywczych Szkola Glówna Gospodarstwa Wiejskiego 02-787 Warszawa, ul Nowoursynowska 159C.
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Zbikowski Z, Zbikowska A, Baranowska M. [Content of nitrates and nitrites in raw mild in different regions of the country]. Rocz Panstw Zakl Hig 2000; 51:29-35. [PMID: 10846933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023] Open
Abstract
The content of nitrates and nitrites in raw milk in different regions of the country was studied. The results obtained dependent both on the factory from which the samples origin and on the seasons of the year. In 37% of samples there was insignificant increase in the level of nitrates, and in 31.9 of nitrites.
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Affiliation(s)
- Z Zbikowski
- Instytut Technologii Mleczarskiej, Akademia Rolniczo-Techniczna, Olsztyn
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Zbikowski Z, Zbikowska A, Baranowska M. The effect of degree of whey protein denaturation and conditions of milk preparation on functional properties of yoghurt (short communication). Nahrung 1998; 42:250-1. [PMID: 9739570 DOI: 10.1002/(sici)1521-3803(199808)42:03/04<250::aid-food250>3.0.co;2-e] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Z Zbikowski
- University of Agriculture and Technology, Institute of Dairy Technology, Olsztyn, Poland
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Janicka L, Sokołowska G, Zbikowska A, Twardowski Z. [2 cases of pericarditis of possible tuberculous etiology in patients on hemodialysis]. Pol Arch Med Wewn 1981; 66:59-66. [PMID: 7291030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Twardowski Z, Ksiazek A, Majdan M, Janicka L, Bocheńska-Nowacka E, Sokołowska G, Gutka A, Zbikowska A. Kinetics of continuous ambulatory peritoneal dialysis (CAPD) with four exchanges per day. Clin Nephrol 1981; 15:119-30. [PMID: 7273487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
Abstract
Fourteen patients who had no signs of peritonitis were studied during CAPD. Different exchange time schedules were used alternating exchanges with 1.5% and 2.6% glucose solutions. Usually longer exchanges followed shorter ones and vice versa. Total exchange time varied from 2--10 hours. Maximal ultrafiltration volumes were observed after 3 hours with 1.5% and 5 hours wit 2.6% glucose solutions. For small molecular weight solutes (urea, creatinine, sodium, potassium, and phosphate) dialyzate to plasma concentration ratios tended to be lower with 2.6% glucose solutions during the shorter exchanges. Equilibrium between plasma and dialyzate was attained for all these solutes by 10 hours total exchange time. The concentration ratios for inulin were similar with both types of solution, and did not achieve equilibrium by 10 hours. Protein concentrations and losses were higher with 2.6% glucose solution. Total protein and immunoglobulin losses per 24 hours were markedly lower than those reported for intermittent peritoneal dialysis. White blood cell counts increased slightly up to 5 hours and then remained constant up to 10 hours. Mononuclear cell counts were consistently higher than those of granulocytes. The efficiency of dialysis was not markedly influenced by uneven distribution of total exchange time. If 1.5% and 2.6% glucose solutions were used for particular time schedules, slightly higher dialysis efficiency could be obtained by using hyperosmolar solutions for the longer exchanges. Ultrafiltration volumes, protein and immunoglobulin losses, cell counts in dialyzate, and clearance of inulin varied among individual patients. Protein losses correlated positively with serum protein concentration and the body surface area of the patient. Clearances of insulin also correlated with body surface area but ultrafiltration volumes did not.
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Bocheńska-Nowacka E, Zbikowska A, Ksiazek A, Twardowski Z. [2 cases of hemolytic-uremic syndrome in adults]. Wiad Lek 1979; 32:1769-73. [PMID: 545898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Janicka L, Gutka A, Zbikowska A, Marczyńska-Wolańska H, Bocheńska E. [Acute carbon tetrachloride poisoning in the light of personal observations]. Pol Tyg Lek 1976; 31:1341-3. [PMID: 967745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Kedra M, Szczepański L, Bednarzewski J, Czekajska-Widomska T, Kolber-Postepska B, Miturzyńska-Stryjecka H, Podleśna Z, Sikorska W, Zbikowska A. [Incidence of myocardial infarct in the Lublin Province]. Pol Tyg Lek 1973; 28:343-6. [PMID: 4693305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Perlińska-Schnejder L, Kowalewski J, Zbikowska A. [Acute renal failure in our clinical material]. Wiad Lek 1971; 24:1709-14. [PMID: 5117440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Kowalewski J, Tomaszewski J, Hanzlik J, Zawislak H, Zbikowska A. The elimination of free, peptide-bound and protein-bound hydroxyproline into dialysate during peritoneal dialysis in patients with renal failure. Clin Chim Acta 1971; 34:123-6. [PMID: 5118724 DOI: 10.1016/0009-8981(71)90075-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Caban B, Zbikowska A, Kowalewski J, Perlińska-Schnejder L. [Results of renal failure treatment with periteonal dialysis]. Pol Tyg Lek 1970; 25:1540-2. [PMID: 5477042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Gutka A, Marczyńska-Wolańska H, Perlińska-Schnejder L, Zbikowska A. [Bacterial infections of the urinary tract according to our clinical material]. Wiad Lek 1966; 19:625-9. [PMID: 5329016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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