Article
Food Science & Technology
Oskar Szczepaniak, Judyta Cielecka-Piontek, Joanna Kobus-Cisowska
Summary: Three Polish cultivars of Cornelian cherry showed similar highly bioabsorbable loganic acid content but varied in flavonoids and anthocyanins. Different cultivars had varied antioxidant potential and alpha-glucosidase inhibitor content. The study revealed that hypoglycaemic properties are mainly influenced by anthocyanin content and antioxidant capacity, particularly the ferric-reducing ability partly based on loganic acid.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Food Science & Technology
O. M. Szczepaniak, J. Kobus-Cisowska, K. Nowosad, K. Stuper-Szablewska, J. Markowska, P. Szulc
Summary: Cornelian cherry fruits are rich in antioxidants and biologically active compounds, with levels depending on maturity. The study aimed to analyze the relationship between color of Cornus mas cultivars and their content of key compounds. Genetic polymorphism analysis showed discrepancies between cultivars compared to chemical analyses. Different cultivars of Cornelian cherry adapt differently to the study, influencing fruit color, composition, and genetic relationships.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2021)
Article
Nutrition & Dietetics
Iuliana Maria Enache, Mihaela Aida Vasile, Oana Craciunescu, Ana Maria Prelipcean, Anca Oancea, Elena Enachi, Viorica Vasilica Barbu, Nicoleta Stanciuc, Camelia Vizireanu
Summary: This study attempted to improve the bioaccessibility of Lacticaseibacillus casei 431 through co-microencapsulation by complex coacervation and freeze-drying, using an extract from Cornelian cherry and two biopolymeric matrices. The results showed that this method can enhance the stability and antioxidant capacity of probiotics, promoting positive effects on human health.
Article
Biochemistry & Molecular Biology
Meng Jia, Dengdeng Li, Rui Wang, Anqi Wang, Padraig Strappe, Qinghai Wu, Wenting Shang, Xuanyu Wang, Min Zhuang, Chris Blanchard, Zhongkai Zhou
Summary: The influence of phenolic compound extracts from three colored rice cultivars on the gut microbiota was investigated. The results revealed changes in the microbial structure and metabolites. Phenolic compounds promoted the growth of certain beneficial bacteria and inhibited the growth of harmful bacteria. The major fermentation products were propionate and acetate.
Article
Food Science & Technology
Ilaria Marchioni, Marco Martinelli, Roberta Ascrizzi, Costanza Gabbrielli, Guido Flamini, Luisa Pistelli, Laura Pistelli
Summary: This study analyzed the nutritional compounds and antioxidant activities of five Brassicaceae species, with broccoli having the highest polyphenols, carotenoids, and chlorophylls, while mustard was rich in ascorbic acid and total sugars. Rocket salad showed the lowest antioxidant content and activity. Broccoli microgreens displayed the best overall nutritional profile and are considered the most promising functional food among those examined.
Review
Food Science & Technology
Elena Diez-Sanchez, Amparo Quiles, Isabel Hernando
Summary: Berry pomace is a valuable by-product that can be used as a functional ingredient with antioxidant and antimicrobial properties, while also possessing specific techno-functional properties.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Nutrition & Dietetics
Jonas Andersen, Maddalena Bosetti, Andrea Mancini, Pavel Solovyev, Tiziana Nardin, Luana Bontempo, Roberto Larcher, Elena Franciosi
Summary: In this study, the effects of supplementing Caciotta-like cheese with blackcurrant and Cornelian cherry on the microbial composition, organoleptic aspects, total phenolic content, and chemical composition were evaluated. The results showed that the enrichments increased the total polyphenol content in the cheese and had a positive effect on the growth and activity of lactic acid bacteria. The acceptance of the cheese was not affected by the enrichments, except for the appearance.
FRONTIERS IN NUTRITION
(2023)
Article
Plant Sciences
Michalina Kozicka, Ewelina Hallmann
Summary: The use of edible flowers as a source of bioactive compounds has gained popularity, but there is limited information on the chemical composition of organic and conventional flowers. Organic pansy flowers were found to contain significantly higher levels of bioactive compounds, particularly polyphenols, phenolic acids, and anthocyanins, compared to conventional flowers. Double-pigmented pansy flowers are recommended for inclusion in the daily diet over single-pigmented flowers.
Article
Engineering, Chemical
Sara M. Oliveira, Alice Gruppi, Marta V. Vieira, Gabriela S. Matos, Antonio A. Vicente, Jose A. C. Teixeira, Pablo Fucinos, Giorgia Spigno, Lorenzo M. Pastrana
Summary: In this study, the antioxidant activity of cookies enriched with encapsulated polyphenols was maximized through 3D food printing and design of experiments. A synergistic effect on moisture and antioxidant activity was observed between encapsulation, time, temperature, number of layers, and infill of the printed cookies. Proper combination of design and baking variables allowed to vary the bioactivity of cookies between 300 and 700 mu molTR/gdry.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Chemistry, Physical
Agnieszka Zawislak, Renata Francik, Slawomir Francik, Adrian Knapczyk
Summary: This study evaluated the antioxidant properties of red clover, sweet violet, and elderflower extracts obtained through different drying methods. The results showed that ethanolic extracts of red clover had the highest antioxidant activity, while sweet violet extracts had the lowest. Freeze drying was found to be the most effective preservation method for retaining the antioxidant properties of the flowers and their compounds.
Article
Biochemistry & Molecular Biology
Svitlan Klymenko, Alicja Zofia Kucharska, Anna Sokol-Letowska, Narcyz Piorecki, Dominika Przybylska, Olga Grygorieva
Summary: The study evaluated the nutritional content and antioxidant capacity of Cornus mas, Cornus officinalis, and their hybrids, finding that the hybrids contain more iridoids and anthocyanins, as well as higher antioxidant capacity and total phenolic content compared to the parent species.
Review
Biochemistry & Molecular Biology
Boris V. Nemzer, Fadwa Al-Taher, Alexander Yashin, Igor Revelsky, Yakov Yashin
Summary: Cranberries are a healthy food rich in bioactive compounds with antioxidant properties. They are abundant in polyphenols and have various health benefits, including prevention of urinary tract inflammation, cardiovascular diseases, oncology diseases, type 2 diabetes, metabolic syndrome, obesity, tooth decay, periodontitis, and Helicobacter pylori bacteria in the stomach.
Review
Agriculture, Multidisciplinary
Graziana Difonzo, Marica Troilo, Giacomo Squeo, Antonella Pasqualone, Francesco Caponio
Summary: Functional compounds from olive pomace have been successfully utilized in different food products to improve their nutritional value, quality, and shelf-life. They have been added to various food items like vegetable oils, fish burgers, fermented milk, fruit coatings, pasta, and baked goods to enhance their health benefits and preservation.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Applied
Ruwanthi Premathilaka, Ali Rashidinejad, Matt Golding, Jaspreet Singh
Summary: Flavonoids have therapeutic effects and can potentially be used as a complementary therapy for COVID-19. However, their low solubility, permeability, and susceptibility to oxidation, as well as undesirable sensory attributes, make it challenging to directly incorporate them into food. Encapsulating/ protecting flavonoids can help maintain their bioactivity and overcome these challenges.
FOOD HYDROCOLLOIDS
(2022)
Review
Nutrition & Dietetics
Alexandru Nicolescu, Mihai Babota, Lillian Barros, Gabriele Rocchetti, Luigi Lucini, Corneliu Tanase, Andrei Mocan, Claudiu I. Bunea, Gianina Crisan
Summary: Nutraceuticals and functional foods are composed of complex matrices containing various phytochemicals, and their bioaccessibility needs to be assessed. This review discusses different methods to assess bioaccessibility and factors that can affect the process, as well as the link between simulated digestion testing and in vitro bioactivity. Standardized protocols are needed to establish correlations between bioaccessibility and bioactivity.
FRONTIERS IN NUTRITION
(2023)
Correction
Food Science & Technology
Oskar Szczepaniak, Judyta Cielecka-Piontek, Joanna Kobus-Cisowska
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Dominik Kmiecik, Monika Fedko, Magdalena Rudzinska, Aleksander Siger, Anna Gramza-Michalowska, Joanna Kobus-Cisowska
Summary: Heating decreases phytosterols levels and increases oxyphytosterols content, mainly hydroxy and epoxy sterols. The oxidation of phytosterols in oil is influenced by multiple factors, with fatty acid composition not being the sole factor.
Article
Agronomy
Elzbieta Gorynska-Goldmann, Michal Gazdecki, Krystyna Rejman, Joanna Kobus-Cisowska, Sylwia Laba, Robert Laba
Summary: Food losses and waste pose a significant challenge for the food system operators, especially during the COVID-19 pandemic. A study conducted in Poland on the baking and confectionery industry (BCI) identified the scale of losses, causes, and ways to reduce and prevent them, providing valuable insights for future research and more sustainable resource management.
Article
Chemistry, Analytical
Marta Ligaj, Joanna Kobus-Cisowska, Oskar Szczepaniak, Piotr Szulc, Dariusz Kikut-Ligaj, Anna Mikolajczak-Ratajczak, Patryk Bykowski, Daria Szymanowska, Monika Przeor, Krzysztof Polewski, Maciej Jarzebski
Summary: The study demonstrated that oregano extract has a protective effect against DNA oxidative damage, acting as an effective barrier against oxidative stress and inhibiting cholinesterases. Thus, oregano can be an important component in the therapeutic diet for neurodegenerative disorders.
Article
Food Science & Technology
Agnieszka Zawadzka, Joanna Kobus-Cisowska, Dominik Szwajgier, Oskar Szczepaniak, Piotr Szulc, Marek Siwulski
Summary: This study evaluated the effect of drying and extraction processes from selected edible mushrooms on inhibitory activity against cholinesterases and complexation of aluminum ions. The results showed that the tested mushroom samples exhibited inhibitory activity against enzymes and the ability to complex aluminum ions, with convection drying being a more favorable dehydration method.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Medicinal
Monika Przeor
Summary: This paper aims to provide a concise collection of information on a few easily accessible antidiabetic or hypoglycemic raw plant materials that are present in the consciousness of Europeans. These materials have been scientifically tested for their antidiabetic activity and contain biologically active compounds, including antioxidant properties. The characteristics of each plant are based on both in vitro and in vivo studies, including animal and clinical studies.
Article
Biochemistry & Molecular Biology
Kamil Pawlowicz, Szymon Sip, Tomasz Plech, Barbara Kapron, Joanna Kobus-Cisowska, Judyta Cielecka-Piontek
Summary: This study assessed the genotoxicity, enzyme inhibitory potential, and microbial activity of lyophilisate from 3-year-old A. arborescens leaves obtained from controlled crops. The results confirmed the safety of A. arborescens and demonstrated its ability to inhibit enzymes and promote wound healing. A. arborescens leaf gel meets the requirements for semi-solid forms of herbal medicinal products.
Article
Green & Sustainable Science & Technology
Anna Mikolajczak, Marta Ligaj, Joanna Kobus-Cisowska
Summary: This study evaluated the effect of extraction temperature on the electrochemical activity of antioxidant compounds in oregano extract and its application in bread production. The results showed that the addition of oregano extract or dried oregano leaves significantly increased the antioxidant content in bread, and bread with oregano leaves exhibited better stability during storage.
Article
Medicine, Research & Experimental
Oskar Szczepaniak, Marta Ligaj, Kinga Stuper-Szablewska, Joanna Kobus-Cisowska
Summary: Cornelian cherry has the potential to prevent civilisational diseases by interacting with DNA. Phenolics present in C. mas can affect the energy and oxidation stability of DNA models. Different cornelian cherry extracts have varying effects on DNA structure and DNA oxidation, with apigenin and kaempferol compounds showing a genoprotective effect.
BIOMEDICINE & PHARMACOTHERAPY
(2022)
Article
Agronomy
Rafal Nowak, Malgorzata Szczepanek, Karolina Blaszczyk, Joanna Kobus-Cisowska, Anna Przybylska-Balcerek, Kinga Stuper-Szablewska, Jaroslaw Poberezny, Mohammad Bagher Hassanpouraghdam, Farzad Rasouli
Summary: Barley grain is nutritionally valuable due to its high fiber and antioxidant content. It is also a good source of unsaturated fatty acids and carotenoids. This study found that dark-pigmented barley grains contain more phenolic compounds, flavonoids, and unsaturated fatty acids compared to yellow grains. The application of an amino-acid biostimulant increased the concentration of phenolic compounds, particularly in alternative barley genotypes.
Article
Food Science & Technology
Agata Zaremba, Marzanna Hes, Anna Jedrusek-Golinska, Monika Przeor, Krystyna Szymandera-Buszka
Summary: This study investigated the use of selected pumpkin varieties as carriers of potassium iodide (KI) and potassium iodate (KIO3) at different concentrations. The results showed a high recovery of introduced iodine in all pumpkin varieties after drying, and high iodine stability during storage, especially for KIO3. However, there was a relationship between the forms and concentration of iodine and the antioxidant activity of pumpkins.
Meeting Abstract
Pharmacology & Pharmacy
O. Szczepaniak, J. Brozdowski
NAUNYN-SCHMIEDEBERGS ARCHIVES OF PHARMACOLOGY
(2022)
Article
Agronomy
Szymon Byczkiewicz, Dominik Szwajgier, Joanna Kobus-Cisowska, Oskar Szczepaniak, Piotr Szulc
Summary: The study found differences in mineral content, antioxidant capacity, and organic acid content among different Chaenomeles cultivars, with the Cido cultivar having the highest mineral content. Low amygdalin content was confirmed in all studied fruits.
EMIRATES JOURNAL OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Oskar Szczepaniak, Judyta Cielecka-Piontek, Joanna Kobus-Cisowska
Summary: Three Polish cultivars of Cornelian cherry showed similar highly bioabsorbable loganic acid content but varied in flavonoids and anthocyanins. Different cultivars had varied antioxidant potential and alpha-glucosidase inhibitor content. The study revealed that hypoglycaemic properties are mainly influenced by anthocyanin content and antioxidant capacity, particularly the ferric-reducing ability partly based on loganic acid.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
