Article
Food Science & Technology
Katarzyna Turek, Gohar Khachatryan, Karen Khachatryan, Magdalena Krystyjan
Summary: This study aimed to produce nano/microcapsules comprising walnut oil for addition to yoghurt and tested the effects of the supplemented PUFAs. The analysis showed that the addition of oil had an impact on the composition and properties of the yoghurt, while the incorporation of nano-encapsulated walnut oil did not significantly affect the abundance of microorganisms. The fortified yoghurt exhibited improved fatty acid proportion and lower fat quality factors.
Article
Nutrition & Dietetics
Svenja M. Jungjohann, Gulshan Ara, Catia Pedro, Valerie M. Friesen, Mansura Khanam, Tahmeed Ahmed, Lynnette M. Neufeld, Mduduzi N. N. Mbuya
Summary: The study found that vitamin A fortification levels are higher in packaged and branded edible oils in Bangladesh, but lower in bulk, unbranded oils, resulting in the majority of oil volume available to the population being either not fortified or fortified below standard requirements. Regulatory inspections of producers selling bulk oils should be prioritized to ensure all oils are traceable and meet fortification standards.
Review
Food Science & Technology
Sheetal Mane, Purnima Kumari, Anupama Singh, Neetu Kumra Taneja, Rajni Chopra
Summary: This review provides insights into cultivation methods, extraction techniques, oxidative stability retention, and food applications of omega-3 polyunsaturated fatty acids.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Multidisciplinary
Wojciech Kolanowski
Summary: This study assessed the omega-3 VLC PUFA content in selected salmonid fish present on the food market and found differences in fat content and fatty acid composition among different species, but all are rich sources of these desirable fatty acids in the human diet.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Greta Castellini, Fosca Vezzulli, Milena Lambri, Gabriele Sacchettini, Guendalina Graffigna, Antonio Marques, Ettore Capri
Summary: The study found that providing information about the product before tasting can affect consumer preferences for conventional fish, as well as how well consumer expectations are met. Consumers are willing to pay more for fortified fish, especially when information about fortification is available.
Article
Biotechnology & Applied Microbiology
Caterina Di Sano, Claudia D'Anna, Antonino Scurria, Claudia Lino, Mario Pagliaro, Rosaria Ciriminna, Elisabetta Pace
Summary: The microparticles of Omeg@Silica encapsulating fish oil exhibited superior anti-tumor effects in lung cancer cells, inducing increased reactive oxygen species and mitochondrial damage, altering the cell cycle, and reducing cell proliferation. These findings support further investigation of Omeg@Silica in lung cancer therapy.
Article
Pharmacology & Pharmacy
Claudia D'Anna, Caterina Di Sano, Serena Di Vincenzo, Simona Taverna, Giuseppe Cammarata, Antonino Scurria, Mario Pagliaro, Rosaria Ciriminna, Elisabetta Pace
Summary: The formulation of Omeg@Silica in aqueous ethanol (FOS) exhibits anti-proliferative and anti-migration effects on lung cancer cells, which are more effective than fish oil alone. FOS reduces IL-8 expression and release, thus inhibiting the growth and metastasis of lung cancer cells.
Article
Biochemistry & Molecular Biology
Pasquale Mone, Fahimeh Varzideh, Urna Kansakar, Carmine Infante, Angela Lombardi, Antonio de Donato, Salvatore Frullone, Gaetano Santulli
Summary: Omega 3 polyunsaturated fatty acids (n-3 PUFA) have beneficial effects on cardiovascular and metabolic health. Different sources of n-3 PUFA have different effects on glucose and lipid metabolism. Plant-based n-3 PUFA reduces fasting blood glucose, while marine-based n-3 PUFA reduces serum triglyceride levels.
LIPIDS IN HEALTH AND DISEASE
(2022)
Article
Food Science & Technology
Miriam Cabello-Olmo, Padmanaban G. Krishnan, Miriam Arana, Maria Oneca, Jesus V. Diaz, Miguel Barajas, Maristela Rovai
Summary: This study aimed to develop a new bread product using a fermented food product and evaluate its physical characteristics, color indices, quality properties, protein content, digital image analysis, and sensory characteristics. The results showed that the fermented food product significantly affected all studied parameters and had a dose-response effect. Although bread with high levels of the fermented food product received lower ratings in sensory attributes, all groups received acceptable scores and there is a possible niche in the market for these improved versions of bread products.
Article
Engineering, Chemical
Giovanni L. Russo, Antonio L. Langellotti, Thierry Blasco, Maria Oliviero, Raffaele Sacchi, Paolo Masi
Summary: Osmotic dehydration is crucial in producing dried fruits and vegetables in the food industry. The study utilized spent osmotic solution from the candied fruit industry as an organic carbon source for producing DHA in Aurantiochytrium mangrovei RCC893. Optimization of growth conditions and a scale-up trial were conducted to evaluate the process scalability.
Article
Environmental Sciences
Alexandra Marques, Paula Canada, Catia Costa, Ana Basto, Fatima Piloto, Maria Antonia Salgado, Helena Abreu, Jorge Dias, Luisa M. P. Valente
Summary: To replace traditional fish oil, different combinations of alternative marine lipid sources rich in n-3 LC-PUFA were evaluated in the diets for European sea bass. The study demonstrated that combining expensive sources of n-3 LC-PUFA with low-priced sustainable oils allows fortifying European sea bass flesh with EPA and DHA, without major textural changes.
FRONTIERS IN MARINE SCIENCE
(2023)
Article
Food Science & Technology
Khamtorn Pudtikajorn, Thanasak Sae-leaw, Soottawat Benjakul
Summary: The study demonstrated that ultrasonication can improve the properties of nanoliposomes, but may lead to an increase in oxidation values. High-temperature short-time pasteurization can maintain the microbiological quality and pH of fortified milk, but adding higher concentrations of STEO-NL may reduce acceptability.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Kamila P. Liput, Adam Lepczynski, Agata Nawrocka, Ewa Polawska, Magdalena Ogluszka, Aneta Jonczy, Weronika Grzybek, Michal Liput, Agnieszka Szostak, Pawel Urbanski, Agnieszka Roszczyk, Chandra S. Pareek, Mariusz Pierzchala
Summary: This study evaluated the impact of different high-fat diets on the proteomic profile of mouse liver, revealing that high-PUFA diets significantly affected proteins involved in carbohydrate metabolism and had varying effects on plasma total cholesterol and glucose levels. The study identified crucial liver proteins affected by different high-fat diets.
Review
Biochemistry & Molecular Biology
Vincenzo Gabriele Alfio, Cosimo Manzo, Raffaella Micillo
Summary: This article presents the sustainable development process of extracting Ω-3 fatty acids from fish waste to meet market demand and reduce the impact of waste production on marine ecosystems. It also discusses the important role of this process in protecting the environment and promoting the global economy.
Article
Nutrition & Dietetics
Gudrun Feuchtner, Christian Langer, Fabian Barbieri, Christoph Beyer, Wolfgang Dichtl, Guy Friedrich, Wilfried Schgoer, Gerlig Widmann, Fabian Plank
Summary: The study found that Omega-3 PUFA supplementation is associated with reduced burden of non-calcified coronary plaques and lower prevalence of high-risk plaques, indicating its anti-atherogenic effects.
CLINICAL NUTRITION
(2021)
Article
Agricultural Economics & Policy
Katarzyna Lugowska, Wojciech Kolanowski
BRITISH FOOD JOURNAL
(2020)
Article
Environmental Sciences
Katarzyna Lugowska, Wojciech Kolanowski, Joanna Trafialek
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2020)
Article
Food Science & Technology
Wojciech Kolanowski, Joanna Trafialek
Summary: The study found that the eating behavior of homeless people is significantly less healthy than those of people with a permanent residence, as they rarely pay attention to food hygiene and nutritional value. However, they add salt to meals less frequently and eat main meals regularly at the same time.
Article
Environmental Sciences
Wojciech Kolanowski, Ayse Demet Karaman, Filiz Yildiz Akgul, Katarzyna Lugowska, Joanna Trafialek
Summary: This study examined the experience of young adults regarding the safety of meals eaten outside the home in Poland and Turkey, revealing differences in consumer perceptions of food safety. Consumers in Poland and Turkey encountered different problems with the health quality of meals eaten out, with Turkey experiencing more cases of poor quality meals compared to Poland.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2021)
Article
Chemistry, Multidisciplinary
Wojciech Kolanowski
Summary: This study assessed the omega-3 VLC PUFA content in selected salmonid fish present on the food market and found differences in fat content and fatty acid composition among different species, but all are rich sources of these desirable fatty acids in the human diet.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Katarzyna Jakubowska-Gawlik, Wojciech Kolanowski, Joanna Trafialek
Summary: The study aimed to evaluate the performance of suppliers of spices, packaging, casings and intestines in meeting food safety management system objectives at a meat processing plant from 2007 to 2019. Main identified deficiencies were lack of protective clothing and supplier assessment in casing and intestine producers' plants, as well as poor hygiene, storage, and foreign body management practices in spice, packaging, and casings suppliers' plants. Each category of suppliers showed improvement in compliance levels over the 13-year period, with an expectation for full compliance by 2021 or 2022. The methodology used is useful not only for monitoring supplier compliance with food safety requirements, but also for auditor education, highlighting the importance of continuous improvement in food safety and quality management beyond food producers.
Article
Environmental Sciences
Katarzyna Lugowska, Wojciech Kolanowski, Joanna Trafialek
Summary: This study found that increasing physical activity time at school can have a positive impact on children's body weight, reducing the number of overweight children.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2022)
Article
Environmental Sciences
Wojciech Kolanowski, Katarzyna Lugowska, Joanna Trafialek
Summary: This study aimed to evaluate the impact of increased physical education lessons on arterial blood pressure in children. The results showed that an increase in physical education lessons benefited children's blood pressure, and early prevention of hypertension in children can be supported by increasing the number of physical education lessons in schools.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2022)
Article
Food Science & Technology
Katarzyna Jakubowska-Gawlik, Wojciech Kolanowski, Aparna P. Murali, Joanna Trafialek
Summary: The aim of this study was to evaluate and compare the level of conformity with food safety requirements in cattle and pig slaughterhouses supplying a meat processing plant. The results showed that most slaughterhouses met the audit requirements, but 10% were not qualified. Pig slaughterhouses had a significantly higher disqualification rate compared to cattle slaughterhouses, and large-sized slaughterhouses performed better than medium-sized ones.
Article
Environmental Sciences
Katarzyna Lugowska, Wojciech Kolanowski
Summary: This study assessed the impact of increased physical activity at school on body fat content in children aged 10 to 12 years. The results showed that increasing physical activity at school had a positive effect on reducing children's body fat content and decreasing the risk of obesity.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2022)
Article
Multidisciplinary Sciences
Katarzyna Jakubowska-Gawlik, Wojciech Kolanowski, Dimitris Mantzoros, Ewa Czarniecka-Skubina, Joanna Trafialek
Summary: Supervision over packaging suppliers and raw material suppliers is crucial for ensuring the quality and safety of meat products. This study aimed to verify a remote evaluation procedure for qualifying suppliers of raw materials to a meat packaging foil producer during the Covid-19 pandemic. The evaluation, conducted remotely due to travel restrictions, focused on quality, processing, and economic criteria. The results showed that the quality of the raw materials used in packaging foil production was adequate, ensuring the production of safe and high-quality meat products. The presented procedure proved useful for remote supplier evaluation during the pandemic, and could serve as a model for other food packaging producers.
Article
Environmental Sciences
Wojciech Kolanowski, Katarzyna Lugowska, Joanna Trafialek
Summary: The study found that increasing organized physical activity at school positively influenced early adolescents' eating behavior and leisure time physical activity over a period of 2 years. It also increased awareness of healthy diet among early adolescents.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2022)
Review
Chemistry, Multidisciplinary
Surya Sasikumar Nair, Joanna Trafialek, Wojciech Kolanowski
Summary: This review provides an overview of the current data on edible packaging systems used in food production. The increasing demand for waste-free food production and environmental protection has led to the emergence of edible packaging as a promising solution. The review analyzes the history, production methods, properties, types, and additives of edible packaging systems, highlighting their advantages and importance in improving sustainability measures.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Surya Sasikumar Nair, Anna Katarzyna Mazurek-Kusiak, Joanna Trafialek, Wojciech Kolanowski
Summary: The implementation of food safety management systems is crucial for global food safety and particularly for developing nations. This study assessed the improvements in the food safety management systems of a small-sized food company in India before and after certification of ISO 22000 and FSVP. The results showed significant improvements in the company's food safety system conformity after certification. The integrated audit checklist enabled the evaluation of various factors, including food quality and safety compliance levels, the effectiveness of certification, and the readiness for export.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Joanna Trafialek, Eleftherios H. Drosinos, Periklis Tzamalis, Iwona Kowalczuk, Katarzyna Jakubowska-Gawlik, Wojciech Kolanowski
Summary: The aim of the study was to compare the eating out preferences of young adult consumers in Poland and Greece. Young adult consumers in Poland and Greece, living in the capitals of these countries, exhibited different behavior when eating outside the home. A common feature in both countries was frequent eating out at the weekend. However, Poles more often than Greeks, ate out on weekdays as well as at weekends. In both countries, besides local dishes, young adults most often preferred North American and Italian cuisine. Greeks, more often than Poles, ate take-away dishes with their friends and families members, while Poles more often ate them alone. Young women, in both countries ate out more often than men.
CYTA-JOURNAL OF FOOD
(2021)
