Dorota Żyżelewicz - Academia.edu (original) (raw)

Papers by Dorota Żyżelewicz

Wydarzenie: XLIV Konferencja Komitetu Nauk o Żywności i Żywieniu PAN. Nauka, technologia i innowa... more Wydarzenie: XLIV Konferencja Komitetu Nauk o Żywności i Żywieniu PAN. Nauka, technologia i innowacje w zywności i zywieniu. ; Miejsce i data: Łodź, 3-4 lipca 2019 r. ; Adres www: http://pan.binoz.p.lodz.pl

Journal of Food Science and Technology, Jul 28, 2018

The aim of the present study was to determine the effects of baking air humidity and dough supple... more The aim of the present study was to determine the effects of baking air humidity and dough supplementation with freeze-dried aqueous rosemary extract on acrylamide content in shortcrust cookies, as well as on their antioxidant properties and phenolic composition. Shortcrust cookies were baked at 170°C in dry or humid (90%) air using 0.1, 0.2, or 0.5% of rosemary extract, and were compared to control samples without the extract. Acrylamide concentration in the obtained products ranged from 22.49 to 28.38 lg kg-1. Furthermore, cookies baked in humid air had less acrylamide (by 6% on average) than those baked in dry air, irrespective of extract content. On the other hand, a significant relationship was found between humidity conditions and total phenolic content in the final products. Shortcrust cookies containing 0.5% of rosemary extract and baked in humid air revealed the best antioxidant properties as their total polyphenol content was approx. Three times higher than that in control samples. Furthermore, shortcrust cookies with 0.5% of rosemary extract showed superior DPPH radical scavenging capacity.

Probiotics and Antimicrobial Proteins, Nov 6, 2017

The antifungal activity of Lactobacillus pentosus ŁOCK 0979 depends both on the culture medium an... more The antifungal activity of Lactobacillus pentosus ŁOCK 0979 depends both on the culture medium and on the fungal species. In the control medium, the strain exhibited limited antagonistic activity against indicator food-borne molds and yeasts. However, the supplementation of the bacterial culture medium with polyols (erythritol, lactitol, maltitol, mannitol, sorbitol, xylitol) or their galactosyl derivatives (gal-erythritol, gal-sorbitol, gal-xylitol) enhanced the antifungal properties of Lactobacillus pentosus ŁOCK 0979. Its metabolites were identified and quantified by enzymatic methods, HPLC, UHPLC-MS coupled with QuEChERS, and GC-MS. The presence of polyols and gal-polyols significantly affected the acid metabolite profile of the bacterial culture supernatant. In addition, lactitol and mannitol were used by bacteria as alternative carbon sources. A number of compounds with potential antifungal properties were identified, such as phenyllactic acid, hydroxyphenyllactic acid, and benzoic acid. Lactobacillus bacteria cultivated with mannitol synthesized hydroxy-fatty acids, including 2-hydroxy-4methylpentanoic acid, a well-described antifungal agent. Scanning electron microscopy (SEM) and light microscopy confirmed a strong antifungal effect of L. pentosus ŁOCK 0979.

Bromatologia i Chemia Toksykologiczna, 2010

Food Research International, Oct 1, 2018

Food Research International, Nov 1, 2018

Molecules, Jan 3, 2020

Receptor activator of nuclear factor-κB ligand (RANKL) is a cytokine responsible for bone resorpt... more Receptor activator of nuclear factor-κB ligand (RANKL) is a cytokine responsible for bone resorption. It binds its receptor RANK, which activates osteoporosis. High levels of osteoprotegerin (OPG) competitively binding RANKL limit formation of ligand-receptor complexes and enable bone mass maintenance. The new approach to prevent osteoporosis is searching for therapeutics that can bind RANKL and support OPG function. The aim of the study was to verify the hypothesis that isoflavones can form complexes with RANKL limiting binding of the cytokine to its receptor. Interactions of five isoflavones with RANKL were investigated by isothermal titration calorimetry (ITC), by in silico docking simulation and on Saos-2 cells. Daidzein and biochanin A showed the highest affinity for RANKL. Among studied isoflavones coumestrol, formononetin and biochanin A showed the highest potential for Saos-2 mineralization and were able to regulate the expression of RANKL and OPG at the mRNA levels, as well as osteogenic differentiation markers: alkaline phosphatase (ALP), collagen type 1, and Runt-related transcription factor 2 (Runx2). Comparison of the osteogenic activities of isoflavones showed that the use of physicochemical techniques such as ITC or in silico docking are good tools for the initial selection of substances showing a specific bioactivity.

Molecules, Aug 18, 2020

Due to the growing problem of obesity associated with type 2 diabetes and cardiovascular diseases... more Due to the growing problem of obesity associated with type 2 diabetes and cardiovascular diseases, causes of obesity are extensively investigated. In addition to a high caloric diet and low physical activity, gut microbiota disturbance may have a potential impact on excessive weight gain. Some reports indicate differences in the composition of the intestinal microflora of obese people in comparison to lean. Bioactive compounds of natural origin with beneficial and multifaceted effects on the body are more frequently used in prevention and treatment of many metabolic diseases including obesity. Sideritis scardica is traditionally consumed as mountain tea in the Balkans to strengthen the body and improve mood. Many reports indicate a positive effect on digestive system, weight loss, and prevention of insulin resistance. Additionally, it exhibits antioxidant activity and anti-inflammatory effects. The positive effect of Sideritis scardica extracts on memory and general cognitive abilities is indicated as well. The multilevel positive effect on the body appears to originate from the abundant occurrence of phenolic compounds, especially phenolic acids in Sideritis scardica extracts. However, mechanisms underlying their action require careful discussion and further research. Therefore, the objective of this review is to summarize the available knowledge on the role and mechanism of action of biologically active compounds of Sideritis scardica and other related species from the genus Sideritis.

European Food Research and Technology, Dec 11, 2013

$Research paper thumbnail of Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn$

Food Research International, 2019

Food Research International, Nov 1, 2016

Abstract The process of roasting is a significant step in cocoa bean processing. Heating results ... more Abstract The process of roasting is a significant step in cocoa bean processing. Heating results in the formation of many advantageous features of beans, such as taste, color, texture. However, these positive changes can also be accompanied by reactions reducing the content of bioactive compounds such as polyphenols. It is therefore important to select the appropriate roasting process conditions (time, temperature, humidity and flow rate of air), as well as fineness of the beans. The article describes the research on the influence of roasting parameters (temperature, roasting time, air flow rate and relative humidity) on the kinetics of changes in the content of phenolic compounds in whole beans and in cocoa nibs of different particle size. Additonally, chocolates were obtained from cocoa liquor prepared from cocoa beans roasted as whole beans as well as from fraction of cocoa nibs of middle particle size. LC–MS/MS analysis of phenolic compounds in the roasted beans, nibs and chocolates showed that the degradation of these compounds in beans and nibs was lower when they were roasted in air with increased relative humidity. The greatest degradation of compounds both in whole beans and nibs was observed for epicatechin and procyanidin B2, regardless of the roasting conditions applied. There were no differences as the course of degradation of polyphenolic compounds in beans and nibs, roasted under constant and non-constant process parameters. The loss of flavanols in the process of chocolate preparation was not high.

European Food Research and Technology, Feb 3, 2009

Water and ethanolic extracts were obtained from green and roasted (3 diVerent roast degrees) Arab... more Water and ethanolic extracts were obtained from green and roasted (3 diVerent roast degrees) Arabica and Robusta coVee beans. Three types of water extracts were prepared from the examined, Wnely ground material through: (a) brewing with boiling water, (b) boiling in water, and (c) boiling in water under elevated pressure. All these extracts were lyophilized. Two types of ethanolic extracts were derived from the examined material through (a) extraction of the Wnely ground coVee beans and (b) extraction of the solid residue that remained after boiling the coVee beans in water under elevated pressure. These ethanolic extracts were dried. Both water and ethanolic extracts were analyzed for concentration of potential antioxidants such as chlorogenic acids and caVeine (by HPLC) and Maillard reaction products (measurements of absorbance at 420 nm). Concentration of chlorogenic acids in Robusta extracts varied between 0.4 and 36.0 g £ 100 g ¡1 dry extract weight (db.), while in Arabica extracts it ranged from 0.1 to 22.4 g £ 100 g ¡1 db. Extracts of dark roasted Arabica contained more chlorogenic acids than those of Robusta. Concentration of caVeine, which in green and roasted coVee beans is maintained at the similar level, tended to increase in Robusta extracts with the roast degree and temperature of extraction with water, while in case of Arabica extracts there was no noticeable tendency. CaVeine concentrations varied between 0.12 and 8.41 g £ 100 g ¡1 db. and between 0.03 and 6.53 g £ 100 g ¡1 db. in Robusta and Arabica extracts, respectively. Ethanolic extracts were characterized by relatively higher caVeine concentrations and lower contents of brown pigments and chlorogenic acids as compared to water extracts. The richest in antioxidants were extracts of green Robusta coVee beans derived through boiling in water under elevated pressure.

Critical Reviews in Food Science and Nutrition, Sep 25, 2013

Polyphenols form the largest group of compounds among natural antioxidants, which largely affect ... more Polyphenols form the largest group of compounds among natural antioxidants, which largely affect the overall antioxidant and antifree radical activity of cocoa beans. The qualitative and quantitative composition of individual fractions of polyphenolic compounds, even within one species, is very diverse and depends on many factors, mainly on the area of cocoa trees cultivation, bean maturity, climatic conditions during growth, and the harvest season and storage time after harvest. Thermal processing of cocoa beans and cocoa derivative products at relatively high temperatures may in addition to favorable physicochemical, microbiological, and organoleptic changes result in a decrease of polyphenols concentration. Technological processing of cocoa beans negatively affects the content of polyphenolic compounds.

Zywnosc-nauka Technologia Jakosc, 2019

Food Research International, Sep 1, 2014

ABSTRACT Obtaining good quality chocolate strongly depends on raw material, i.e. cocoa beans. The... more ABSTRACT Obtaining good quality chocolate strongly depends on raw material, i.e. cocoa beans. The processing of cocoa beans consists of some important steps, including fermentation, drying fermented beans and roasting. Traditionally roasting is performed on whole beans but currently, roasting crushed cocoa beans or cocoa liquor becomes more and more popular. Many biologically active compounds may be found in the cocoa beans, including tocopherols. This work investigates the influence of the constant or variable roasting process parameters (temperature, velocity and relative humidity of roasting air) on the tocopherol concentration in cocoa butter (CB) extracted from cocoa beans originating from Togo and roasted in two different forms, namely as whole and crushed beans. Whole cocoa beans were roasted to a 2% moisture content and crushed cocoa beans were firstly partially dried which further enables easier dehusking, then ground, dehusked and roasted until their humidity decreased to around 2%. Roasting resulted in lowering the content of individual tocopherols in analyzed material. The degree of degradation of tocopherols in CBs was different, depending on the form of roasted beans from which these CBs were extracted. Higher concentrations were determined in CBs extracted from beans roasted in the form of crushed samples comparing to CBs obtained from beans roasted as a whole. The study investigates different roasting parameters of crushed beans, none of which drastically lowered the concentration of tocopherols in extracted CBs. Their concentration in CBs extracted from whole beans was, on the other hand, influenced by roasting air parameters. In case of whole beans roasted under constant parameters, application of 150 °C proved to be more favorable than roasting at 135 °C, as well as application of &quot; dry &quot; air and 1 m/s roasting air velocity. Discussing the variable roasting process parameters, in case of applied roasting temperature it is more favorable to change it from 150 °C to 135 °C, than the other way round. Changing the relative humidity of roasting air from 5 to 0.3%, lower degradation of tocopherols in CB occurs when the process is conducted at 150 °C. It may be further concluded that a direct dependence between the velocity of roasting air varied during the process and the concentration of tocopherols in extracted CB may not be indicated. In conclusion, it is stated that the temperature of the air applied during the roasting process has the decisive influence on the tocopherol content in CBs extracted from cocoa beans subjected to the process.

European Journal of Lipid Science and Technology, May 18, 2012

The aim of this study was to determine the influence of roasting conditions, including elevated h... more The aim of this study was to determine the influence of roasting conditions, including elevated humidity of air used in the process, on the properties of coffee oil. Beans of Robusta coffee were roasted in a laboratory convective roaster with a possibility of changing the temperature, humidity, and velocity of roasting air. Roasting temperatures from 190 to 216°C, air humidity from 0.07 to 1%, and air velocity of 0.5 and 1 m/s were used. Parameters analyzed in roasted beans were: oil content, fatty acids composition, including trans fatty acids using the GC/FID method and indicators of oxidation level, namely peroxide value and content of conjugated dienes and trienes. Also a thermal profile of oil with the use of the DSC method and finally the bean aroma were evaluated. For maintaining the maximal amount of PUFA, the most favorable roasting conditions were, either, roasting at relatively high temperature and short time, or roasting at low temperatures. Using moderately high temperature resulted in the highest oxidative changes, but on the other hand, the aroma of received beans presented the best sensory properties. For the best nutritional properties, the best roasting conditions were: temperature 210°C and 1% humidity content in roasting air at 1 m/s flow velocity. In such conditions roasted beans obtained a very high quality aroma, and the roasting time was relatively short.Practical applications: This research concerns the quality of oil obtained from roasted coffee beans. The composition of coffee oil changes slightly during roasting, but nevertheless it might be a source of peroxides and trans fatty acids in human diet. In industrial processing coffee oil is extracted from the remains left over from instant coffee production, and it is a popular agent for aromatizing food products. Thus, in this kind of processing, roasting conditions that limit the unfavorable changes of coffee oil should be used.

European Food Research and Technology, Jul 4, 2015

Springerlink.com ucts contain low amounts of flavanols (quercetin and its glycosides) and flavone... more Springerlink.com ucts contain low amounts of flavanols (quercetin and its glycosides) and flavones. In addition to flavonoids, cocoa beans contain a number of other non-flavonoid compounds, including phenolic acids, hydroxycinnamic acid amides, and stilbenes [3, 9]. Raw cocoa seeds are characterized by very strong antioxidant activity due to the characteristic composition of polyphenols and their high concentrations. These compounds confer bioactive properties on the cocoa beans and cocoa-derived products, such as antitumorigenic, antimutagenic, anti-inflammatory, antiadhesive, and antioxidant effects. In this sense, it has been reported that consumption of flavanol-rich cocoa products have been found to decrease the risk of cancer and cardiovascular diseases, improve blood lipid profile and Abstract In the present study, the effect of roasting conditions on the individual flavan-3-ols, anthocyanins, and flavanols content of cocoa beans of five different Theobroma cacao L. groups was studied. The raw cocoa beans were roasted at four different temperatures (110, 120, 135, and 150 °C) and three different relative air humidities (0.3, 2.0, and 5.0 %). The great variations in the contents of both total and individual phenolic compounds among the different studied cocoa groups were observed. In general, the cocoa beans of the Forastero group from Brazil exhibited the highest content of individual flavan-3-ols, anthocyanins, and flavanols, while the samples of the Trinitario type from Papua New Guinea had the lowest polyphenols levels. Roasting significantly affected the profile and levels of the flavan-3-ols, anthocyanins, and flavanols in cocoa beans. The changes depended upon the different cocoa types evaluated and their processing conditions. A decrease in epicatechin, procyanidin B, procyanidin C1, both anthocyanins, and quercetin glycosides was observed in all of the five cocoa groups tested after roasting. This reduction coincided with the increase in catechin and quercetin contents in roasted cocoa beans from the five cocoa groups.

Food Research International, 2013