Anna Żbikowska

Consumption Safety of Pastries, Confectioneries, and Potato Products as Related to Fat Content

Study aim: To determine the content of the main groups of fatty acids in pastries, confectionery, and potato products, paying special attention to trans fatty acids and the products of fat oxidation and hydrolysis, as factors affecting the safety of consumption. Methods: A total of 157 products were collected in Poland in 2009–2010. In fats extracted from samples, products of oxidation and hydrolysis were assayed using peroxide (PV), anisidine (AnV), and acid (AV) values. The fatty acid (FA) composition, especially the trans FAs (TFAs) content, was determined by gas chromatography. When assessing the TFA intake, Household Budget Surveys were considered. Results: Highest content of fat was found for wafers with filling and crisps (32.3% and 29.3%, respectively). In 4 out of 9 groups of pastry and confectionery products studied, the quality of fat was decreased due to an excessive oxidation, as evidenced by a substantial content of secondary products of fat oxidation. The extracted fat was rich in SFA (on average, 50 g SFA/100 g FA) except fries and mixes. A great diversity of TFA content in fat of the products was found (0.1–24.8 g TFA/100 g FA). Wafers were characterized by the highest average content of TFA in the group of pastries (1.94 g TFA/100 g of product). Products of natural origin supplied 0.496 g of TFA per day, and those of industrial origin supplied about 1.5 g. Conclusions: The average TFA consumption, about 2 g/day, does not seem to affect health. However, an excessive consumption of pastry and confectionery products may present a risk, due not only to TFA but also to a high consumption of toxic secondary oxidation lipid products. Moreover, because 75% of TFAs in the diet were isomers of industrial origin, their further limitation and monitoring of their level in food seems highly recommendable.

Changes in the prevalence and biofilm formation of Haemophilus influenzae and Haemophilus parainfluenzae from the respiratory microbiota of patients with sarcoidosis

BackgroundHealthy condition and chronic diseases may be associated with microbiota composition and its properties. The prevalence of respiratory haemophili with respect to their phenotypes including the ability to biofilm formation in patients with sarcoidosis was assayed.MethodsNasopharynx and sputum specimens were taken in 31 patients with sarcoidosis (average age 42.6 ± 13), and nasopharynx specimens were taken in 37 healthy people (average age 44.6 ± 11.6). Haemophili were identified by API-NH microtest and by the matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) system. Biofilm was visualised by crystal violet staining and confocal scanning laser microscopy (CSLM). The statistical analysis was performed with Statgraphics Plus for Windows.ResultsIn total, 30/31 patients with sarcoidosis and 31/37 healthy people were colonized by Haemophilus influenzae (6/30 vs. 1/31) and Haemophilus parainfluenzae (28/30 vs. 31/31) in the nasopharynx. The overall number of nasopharyngeal haemophili isolates was 59 in patients with sarcoidosis and 67 in healthy volunteers (H. influenzae 6/59 vs. 1/67, P = 0.05; H. parainfluenzae 47/59 vs. 65/67, P = 0.0032). Moreover, the decreased number of H. parainfluenzae biofilm-producing isolates was shown in nasopharyngeal samples in patients with sarcoidosis as compared to healthy people (19/31 vs. 57/65, P = 0.006), especially with respect to isolates classified as strong and very strong biofilm-producers (8/31 vs. 39/65, P = 0.002).ConclusionsThe obtained data suggest that the qualitative and quantitative changes within the respiratory microbiota concerning the overall prevalence of H. influenzae together with the decreased number of H. parainfluenzae strains and the decreased rate of H. parainfluenzae biofilm-producing isolates as compared to healthy people may be associated with sarcoidosis.

Effect of barley ?-glucan addition as a fat replacer on muffin quality.

BACKGROUND The aim of this study was to perform the partial replacement of bakery fat with barley β-glucan in muffins and to determine its effect on the physical properties of products. Most shortenings used in the industry are solid fats rich in saturated fatty acids and often trans fatty isomers, which are nutritionally unfavorable. METHODS Dough and baked muffins were used as the research material. Five muffin recipes were prepared: control (K0%) with 16% fat content in the total dough weight, with fat content decreased by 10% (PG10%), 15% (PG15%), 20% (PG20%) and 25% (PG25%). β-glucan was used as a fat replacer in the 1:4 ratio. The parameters determining the physical characteristics and sensory attributes were measured, compared and statistically analyzed using a principal component analysis (PCA) method. RESULTS Although the partial replacement of shortening with barley β-glucan is possible, it may negatively influence the physical properties of dough (aeration) and baked products (volume, density). It has been observed that increasing the content of this fat replacer enlarges the pores of the crumb. The textural properties of muffins with a fat content decreased by 20% are most similar to the control. Moreover, it has been shown that the overall sensory quality goes down when the amount of fat replacer in the muffin recipe is increased. However, adding β-glucan to products in which fat content was decreased by 10% did not influence significantly the typical taste. CONCLUSIONS Despite the adverse effect of β-glucan on the physical and sensorial properties, it was found to be reasonable to use it even in small amounts (up to 10%) to increase the nutritional value of products.

Effect of high-oleic sunflower oil and other pro-health ingredients on physical and sensory properties of biscuits

The purpose of this work was to determine the possibility of using high-oleic sunflower oil for the production of biscuits. Additives (inulin, β-glucan, lecithin) were introduced into the formulation to improve the quality and nutritional properties of products. Additives had a positive impact on the volume growth of products with oil, although the effect was lower than of biscuits with shortening. The breaking strength of biscuits with oil was greater than that of the ones with shortening, except products with the addition of lecithin. Inulin affected lightness of color, whereas replacement of shortening with oil darkened the color and caused the total color difference (ΔE) to be significantly different from that of the control sample. The fat migration was maximum from products in which oil was used without additives. Based on sensory evaluation, biscuits with oil – inulin and lecithin – which in the evaluation of overall quality scored 8/10 and 7.9/10, respectively, proved closest to the control sample. It was observed that the sensory quality of cookies significantly improved with the inclusion of lecithin.

Oxidative stability of the lipid fraction in cookies – the EPR study

Abstract Cookies are a group of convenient food products that are popular among consumers. They may contain high amounts of fats, which can be prone to oxidation. To retard the oxidative deterioration, synthetic and natural antioxidants may be added. Herb and spice extracts can be sources of natural biologically active substances with antioxidant activity. In this work, electron paramagnetic resonance spectroscopy was used to monitor the lipid oxidation in cookies with rosemary and thyme extracts subjected to the storage in elevated temperature. It was shown that thyme extract can be used as a natural antioxidant source for the preparation of bakery products, while the rosemary extract should be used with care in fat-rich products exposed to high temperatures.

Development of the emulsions containing modified fats formed via enzymatic interesterification catalyzed by specific lipase with various amount of water

Abstract The aim of this work was to obtain and evaluate the stability of new emulsion systems, in which diacylglycerols derived from enzymatic interesterification of mutton tallow with hemp oil were used as emulsifiers. In order to achieve a higher content of the polar fat fraction in the final fat blend, a different amount of water was added to the reaction mixtures. The modified fats with a mixture of mono and diacylglycerols served as a fat base for emulsions. Based on the results of Turbiscan test, the droplet size, emulsion texture, and studies of rheological properties, it was found that addition of water to the reaction mixture in the range of 1.00–1.25%, wt./wt., caused the formation of a sufficient amount of emulsifiers stabilizing the dispersion system. The novelty of this work was to determine the optimal amount of water added to the interesterification of mutton tallow with vegetable oil, ensuring the synthesis of a high-efficiency emulsifying system. Another new aspect of this work was to show that the diacylglycerols obtained during such fat modification constitute effective emulsifiers for new stable emulsion systems that may find potential use as food emulsions (dressings) or cosmetic products dedicated to sensitive skin. Graphical Abstract

Assessment of effectiveness of synthetic diacylglycerols as emulsifiers in dispersion systems containing interesterified Turkey fat

The purpose of this study was to form new dispersion systems based on chemically interesterified waste turkey fat containing sesame oil (2:3 wt./wt.) and to evaluate effectiveness of synthetized diacylglycerols stabilizing these emulsions. Sesame oil was used to enrich and improve turkey fat’s composition with unsaturated fatty acids derived from oil. Physical properties of raw fats and fat blends (before and after the reaction) were determined. Increase of acid value and crystallization point was noted after the reaction, and no changes occurred in the fatty acid composition of the sesame oil and turkey fat blends. Diacylglycerols were synthesized from specified monoacylglycerols, then purified, and analyzed by means of Gel Permeation Chromatography (GPC) and Thin-Layer Chromatography (TLC). The role of the amount of synthetically obtained diacylglycerols (DAG) as emulsifiers in obtaining the stable emulsion product was examined. 6% (wt./wt.) was found to be the smallest amount of DAG emulsifier needed to properly stabilize the prepared emulsions. The proposed new emulsion products could be applied as new food product formulations like mayonnaise sauces or dressings. Such formulations containing beneficial fats like turkey fat or sesame oil, as well as new structured diacylglycerols could meet customer requirements.

Acrylamide in food products – eating habits and consumer awareness among Medical School students

INTRODUCTION Acrylamide is formed in several foods during high-temperature processing. In view of reports written about the neurotoxic, genotoxic and carcinogenic effects of acrylamide, it was considered that the presence of this substance in food products might pose a risk for human health. Currently, according to EU Commission recommendations, the content of acrylamide in food should be monitored. OBJECTIVE The aim of this work was to analyze the food preferences of youth and students from medical schools in Radom, central-eastern Poland, as the most frequent precipitantsas in the field of food products that may be a significant source of acrylamide in the diet. Furthermore, an attempt was made to determine the level of knowledge of the population in the field of acrylamide. MATERIAL AND METHODS The research was conducted by questionnaire. The study was based on the answers of 227 respondents. The survey was carried out by direct contact with an interviewer from February - June 2012. RESULTS Analysis of the study population shows that women consume more coffee than men. In addition, adults over 25 years old consumed the largest quantity of coffee; it can therefore be assumed that it is a significant source of acrylamide in their bodies. However, even young people under 17 declared that they consume coffee every day (20%). CONCLUSIONS Due to the adverse effects of this compound it is important to reduce the level of acrylamide in food products. A few people in the population (7%) had heard of acrylamide previously, but none of them had any knowledge of its occurrence and formation. It is necessary to take strong action to change attitudes towards acrylamide and attempt to introduce ways to reduce this compound in the diet, for example, by appropriate selection of products in the daily diet and appropriate means of thermal preparation of products at home.

Study of Stability of Sesame Oil-In-Water Emulsions Determined using an Optical Analyzer and Measurement of Particle Size and Distribution

The aim of the study was to determine the optimal conditions, that is, the content of sesame oil and the amount of carboxymethylcellulose, to obtain stable dispersion systems. Emulsions were stored under different temperature conditions. For this purpose, six emulsions were prepared and their stability was examined empirically using techniques including particle size analysis, optical microscopy, and the Turbiscan test. The emulsion containing 40 g of oil and 0.6 g of thickener had the highest stability. No destabilizations in whole the range of stored temperature were observed for the emulsion with that composition. Emulsion was stable as well at cool temperature as at extreme environment (40°C). Nowadays, the use of O/W emulsions based on vegetable oil is continuously increasing. To date, sesame oil has been used mainly for direct consumption. The present work indicates a novel possibility for use of sesame oil as the fat base of an emulsion system. Besides, the study gave information about parameters of long-term stability emulsion what is the key in the quality of the dispersion systems. This knowledge is necessary for the industry in order to avoid destabilizing processes occurring in a new product. GRAPHICAL ABSTRACT