Małgorzata Tańska

Drying Characteristics of Barley Grain Dried in a Spouted-Bed and Combined IR-Convection Dryers

A study was performed to determine the drying characteristics and quality of barley grain dried in a laboratory scale spouted-bed dryer at 30, 35, 40, and 45°C and an inlet air velocity of 23 m/s−1, and in an IR-convection dryer under an infrared radiation intensity of 0.048, 0.061, 0.073, and 0.107 W cm−2 at an air velocity of 0.5 m/s−1. The results show that the first, relatively short, phase of a sharp decrease in the drying rate was followed by the phase of a slow decrease. The time of barley drying depended on temperature of inlet air in a spouted-bed dryer and on radiation intensities in an IR-convection dryer. Barley drying at 45°C in a spouted-bed dryer was accompanied by the lowest total energy consumption. The average specific energy consumption was lower and the average efficiency of drying was higher for drying in a spouted-bed dryer. The effective diffusivities were in the range 2.20–4.52 × 10−11 m2 s−1 and 3.04–4.79 × 10−11 m2/s−1 for barley dried in a spouted-bed and in an IR-convection dryer, respectively. There were no significant differences in kernel germination energy and capacity between the two drying methods tested.

Comparison of the phenolic compounds, carotenoids and tocochromanols content in wheat grain under organic and mineral fertilization regimes.

A field study was performed to evaluate the effect of mineral (NPK) and organic-based fertilizers such as compost (C), manure (FYM) and meat and bone meal (MBM) on the appearance (dimensions and color) of spring wheat kernels and on the total content in grain of main its phytochemicals (polyphenols, carotenoids and tocochromanols) and phenolic acids composition. Total phenolic compounds were determined using the Folin-Ciocalteu assay after alkaline hydrolysis of grain and carotenoids were analyzed spectrophotometrically. Composition of tocochromanols and phenolic acids was determined using RP-HPLC techniques. Only insignificant differences in the appearance of kernels and small changes in the content and composition of grain phytochemicals were noted between the studied fertilization systems. Among the analyzed phytochemicals the greatest variation was observed in the group of polyphenol compounds, with a stated increase of their total content of 6.7 and 11.2% in grain fertilized with MBM and compost, respectively. Simultaneously the grain from organic fertilization contained significantly less phenolic acids, and the decrease in their content ranged from 10.0% for FYM to 24.8% for MBM+EM-1. Organically and conventionally fertilized grain had similar amounts of tocochromanols and carotenoids. Comparison of MBM and MBM+EM-1 variants showed that application of effective microorganisms decreased carotenoids and tocochromanols content by 8.5 and 9.7%, respectively.

Release of free ferulic acid and changes in antioxidant properties during the wheat and rye bread making process

Changes in the free ferulic acid (FFA) contents and antioxidant properties during bread making processes were determined. Experimental breads were produced from whole meal and white wheat and rye flours, and fermented using either baker’s yeast or sourdough starter. Sourdough fermented bread contained the highest content of FFA. Release of occurred mainly during dough fermentation. A further increase in the ferulic acid content in the bread crumb and a decrease in the crust was observed. Total antioxidant properties of sourdough bread, defined as the sum of lipophilic and hydrophilic compound activities, were significantly (p<0.05) higher than for yeast bread. Sourdough bread contained more methanol soluble phenolic compounds, proteins, tocochromanols, and oxidized products of fatty acids than yeast bread. The equilibrium between the anti- and pro-oxidative compound contents resulted in similar antioxidant properties for bread using both types of fermentation, and to results observed for the flour used for baking.

Commercial Cold Pressed Flaxseed Oils Quality and Oxidative Stability at the Beginning and the End of Their Shelf Life

The aim of the study was to determine quality and oxidative stability of selected cold pressed flaxseed oils, fresh (after producing, the beginning of shelf life) and stored at refrigerator temperature (after three months, the end of declared shelf life). The fresh oils were characterized by organoleptic assessment, fatty acids composition and bioactive compounds content (sterols, tocols, squalene, carotenoids, and phenols). For the fresh and stored oils oxidative stability in the Rancimat test, and the hydrolytic and oxidation degrees using standard methods were determined. It was found that fresh flaxseed oils were differentiated in fatty acid composition and content of bioactive compounds. Shares of saturated fatty acids, and content of squalene and phenolic compounds were most variable in the oils. At the end of shelf life flaxseed oils were characterized by 9-26% shorter induction time in compare to the initial state, and increased content of hydrolysis (acid value by 18-40%) and oxidation products (peroxide value by 16-37%, anisidine value by 13-41%, diene content by 10-21%, triene content by 23-42%) was detected.

Optimization of Pumpkin Oil Recovery by Using Aqueous Enzymatic Extraction and Comparison of the Quality of the Obtained Oil with the Quality of Cold-Pressed Oil

The study was carried out to optimize pumpkin oil recovery in the process of aqueous extraction preceded by enzymatic maceration of seeds, as well as to compare the quality of the obtained oil to the quality of cold-pressed pumpkin seed oil. Hydrated pulp of hulless pumpkin seeds was macerated using a 2% (by mass) cocktail of commercial pectinolytic, cellulolytic and proteolytic preparations (Rohapect® UF, Rohament® CL and Colorase® 7089). The optimization procedure utilized response surface methodology based on Box- -Behnken plan of experiment. The optimized variables of enzymatic pretreatment were pH, temperature and maceration time. The results showed that the pH value, temperature and maceration time of 4.7, 54 °C and 15.4 h, respectively, were conducive to maximize the oil yield up to 72.64%. Among these variables, the impact of pH was crucial (above 73% of determined variation) for oil recovery results. The oil obtained by aqueous enzymatic extraction was richer in sterols, squalene and tocopherols, and only slightly less abundant in carotenoids than the cold-pressed one. However, it had a lower oxidative stability, with induction period shortened by approx. 30% in relation to the cold-pressed oil.

Phospholipids of Rapeseeds and Rapeseed Oils: Factors Determining Their Content and Technological Significance—A Review

This paper is a review of research on the phospholipids found in the seeds and oils of the rape (Brassica napus). The first part presents the structures and chemical properties of those compounds, the pathway of their synthesis, and location of their occurrence in rapeseeds and describes the predominant compounds with regard to their quality and quantity characteristics. It also discusses the effect of genetic and environmental conditions on the content of phospholipids and their migration to oils, taking into account their technological properties and problems related to their presence in oils. Selected methods for removing phospholipids are also presented.

Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina

This study compares the quality of extrudates made from corn grits with the addition of up to 8% of spirulina powder. The sensory properties (shape, color, aroma, taste and crispness), chemicals (content of water, protein, fat, ash, fiber, carbohydrates, carotenoids, chlorophyll and phycocyanin) and physical properties (color, water absorption index, expansion indices, texture and water sorption properties) were determined. It has been found that spirulina-enriched extrudates had slightly lower sensory scores, but the addition of spirulina improved their nutritional value. The contents of protein, ash, fiber and β-carotene increased in extrudates with 8% of spirulina by 34, 36, 140 and 1,260%, respectively. The increasing addition of spirulina caused a decrease in extrudates lightness, an increase in their greenness and yellowness accompanied by a decrease of expansion indices and an increase of softness. Only small differences were found in water sorption properties, suggesting a similar behavior of spirulina-enriched extrudates during storage.

Variations in grain lipophilic phytochemicals, proteins and resistance to Fusarium spp. growth during grain storage as affected by biological plant protection with Aureobasidium pullulans (de Bary)

Modern agriculture relies on an integrated approach, where chemical treatment is reduced to a minimum and replaced by biological control that involves the use of active microorganisms. The effect of the antagonistic yeast-like fungus Aureobasidium pullulans on proteins and bioactive compounds (alkylresorcinols, sterols, tocols and carotenoids) in winter wheat grain and on the colonization of wheat kernels by fungal microbiota, mainly Fusarium spp. pathogens, was investigated. Biological treatment contributed to a slight increase contents of tocols, alkylresorcinols and sterols in grain. At the same time, the variation of wheat grain proteins was low and not significant. Application of A. pullulans enhanced the natural yeast colonization after six months of grain storage and inhibited growth of F. culmorum pathogens penetrating wheat kernel. This study demonstrated that an integrated approach of wheat grain protection with the use of the yeast-like fungus A. pullulans reduced kernel colonization by Fusarium spp. pathogens and increased the content of nutritionally beneficial phytochemicals in wheat grain without a loss of gluten proteins responsible for baking value.

Possibility to Use Cameline (Camelina sativa) as an Alternative Raw Material for Production of Biofuels

The goal of the paper is to determine a possibility to use methyl cameline esters and their mixtures with diesel oil (in ratios of 95:5, 90:10, 85:15, and 80:20) as fuels for compression-ignition engines (diesel engines). The cameline esters obtained in the result of one-step basic transesterification were characterised in respect of kinematic viscosity at 40°C, density at 15°C, acid number, solid impurities content, sulfur content, ignition temperature, temperature of cold filter clogging, and oxidation resistance at 110°C. It was shown that majority of factors of pure cameline esters analysed in the paper, excluding content of impurities and oxidation resistance, met the requirements of the PN-EN 14214, 2012 standard. Whereas, in case of mixtures of diesel oil with varied addition of esters, it was ascertained that 5, 10 and 15% addition of the biocomponent did not affect significantly the physico-chemical properties of the prepared fuel. In turn, the highest, 20% share of a cameline ester caused a slight increase in viscosity, density, content of impurities and ignition temperature of the obtained mixture. However, it is noteworthy that these factors did not exceed the acceptable values according to the standard. In general, it was also ascertained that the only parameter disqualifying use of these samples as a fuel for compression-ignition engines was too high content of impurities.

Differences of Some Chemicals and Physical Properties of Winter Wheat Grain of Mealy and Vitreous Appearance

Many wheat species and cultivars, independent of genetic markers of hardness, can produce grain with a vitreous, mealy or mixed appearance. This study analyzed selected chemical and physical differences between kernels with a vitreous and mealy appearance, hand-picked from grain of four winter wheat cultivars cultivated in Poland. Separated fractions were examined for protein content and composition, friabilin presence, carotenoids and total phenolic compounds content, specific kernel density, hardness, as well as kernel surface color. It was found that the ratio of vitreous kernels in the cultivars ranged from 39.18% to 76.28%. Vitreous kernels were darker, slightly heavier and harder than mealy kernels. Additionally, these kernels were more abundant in proteins (an average increase of 2.13%, with variation among cultivars from 0.71% to 2.89%). This type of kernels was also richer in phenolic compounds (on average by 4.02%) and less abundant in carotenoids (on average by 4.53%). Mealy (softer) kernels fractured to a finer flour.