Article
Chemistry, Applied
Stanislaw Kalisz, Marek Kieliszek
Summary: This study compared the effect of different storage conditions on the quality characteristics of blue honeysuckle berry juices, finding that the juices were most stable when stored in refrigerated conditions and least stable when stored at room temperature under light. The choice of storage conditions significantly impacts the content of bioactive ingredients.
Article
Food Science & Technology
Marta Waszkiewicz, Anna Sokol-Letowska, Aleksandra Palczynska, Alicja Z. Kucharska
Summary: This study combined dry extract with fruits to produce a smoothie enriched in bioactive compounds, which was rich in multiple health-promoting components, but high concentration of honeysuckle berry extract may affect the taste.
Article
Plant Sciences
Xinxin Liu, Ying Lv, Mengyu Zheng, Li Yin, Xiqing Wang, Yujie Fu, Bo Yu, Ji Li
Summary: The study found that blue honeysuckle berry extract inhibits lipid accumulation in adipocytes by activating AMPK and promoting the beiging of adipocytes, highlighting its potential as an anti-obesity agent.
JOURNAL OF ETHNOPHARMACOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Xinyue Zhang, Rizwan-Ur Rehman, Songxue Wang, Yanglin Ji, Jing Li, Suwen Liu, Hao Wang
Summary: Blue honeysuckle extract (BHE) inhibits glycosidases and changes their structure. It also alters starch structure and prevents its digestion by glycosidases. In vivo experiments demonstrate that BHE effectively slows down postprandial hyperglycemia.
Article
Biochemistry & Molecular Biology
Cecilia Georgescu, Adina Frum, Lidia-Ioana Virchea, Anastasiia Sumacheva, Mark Shamtsyan, Felicia-Gabriela Gligor, Neli Kinga Olah, Endre Mathe, Monica Mironescu
Summary: The aim of this study was to investigate the chemical composition, antioxidant and antimicrobial activities of eight types of berries from Romania and Russia. The results showed that berries from Romania were richer in antioxidant compounds compared to berries from Russia. The antioxidant activity and chemical composition of the berries were influenced by cultivation conditions.
Article
Chemistry, Applied
Meng Zhang, Xiumei Ma, Zhen Xiao, Ao Sun, Mengchen Zhao, Yaru Wang, Dejian Huang, Xiaonan Sui, Junwei Huo, Yan Zhang
Summary: In this study, the polyphenols extracted from 20 blue honeysuckle cultivars were characterized and quantified. The major polyphenols identified were cyanidin-3-glucoside, quercetin-3-galactoside, myricetin-3-galactoside, and 3-caffeoyl-quinic acid. These polyphenols exhibited antioxidant capacity and alpha-amylase inhibitory activity. Among the cultivars, 'Lanjingling' showed the strongest antioxidant capacity, while 'CBS-2' and '14-13-1' showed the strongest antioxidant capacity evaluated by ABTS and DPPH. All the cultivars showed alpha-amylase inhibitory activity, with 'Lanjingling' exhibiting the most potent activity. Principal component analysis revealed differences in phenolics and bioactivity between Lonicera caerulea subsp. emkuyedao bred in Japan and the other subspecies bred in China and Russia.
Article
Food Science & Technology
Cristiane de Freitas Rodrigues, Jean Ramos Boldori, Marcell Valandro Soares, Sabrina Somacal, Tatiana Emanuelli, Aryele Izaguirry, Francielli Weber Santos Cibin, Paula Rossini Augusti, Cristiane Casagrande Denardin
Summary: Goji berry juice exerts toxic effects on Caenorhabditis elegans, promoting premature aging. Further studies in mammals are needed before its consumption can be recommended.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biochemistry & Molecular Biology
Alicja Ponder, Katarzyna Najman, Mateusz Aninowski, Joanna Leszczynska, Agnieszka Glowacka, Agnieszka Monika Bielarska, Marius Lasinskas, Ewelina Hallmann
Summary: This research investigated the impact of organic and conventional cultivation on the polyphenols, antioxidant activity, and allergenic potency of blue honeysuckle berries. The study found that organic blue honeysuckle had significantly higher levels of total polyphenols compared to conventional blue honeysuckle. The 'Indygo' cultivar displayed the highest concentration of bioactive compounds and allergenic potency. There was a strong correlation between polyphenol content, antioxidant activity, and allergenic potency in organic fruit.
Article
Food Science & Technology
Jiage Ma, Yusi Miao, Jinzhe Li, Yue Ma, Mengguo Wu, Wan Wang, Cong Xu, Zhanmei Jiang, Juncai Hou
Summary: This study demonstrated that the addition of blue honeysuckle juice to fermented goat milk can improve its physicochemical properties, antioxidant characteristics, sensory score, reduce goaty flavor and promote protein digestion.
Review
Plant Sciences
Liangchuan Guo, Jinli Qiao, Lijun Zhang, Weijiao Yan, Meihui Zhang, Yongchuan Lu, Yutong Wang, Hexi Ma, Yan Liu, Yue Zhang, Jichuan Li, Dong Qin, Junwei Huo
Summary: This review summarizes the recent studies on anthocyanins in blue honeysuckle, including the types of anthocyanins, analysis of their content in berries, extraction and purification methods, as well as the biological effects and recommended utilization of blue honeysuckle.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2023)
Article
Food Science & Technology
Yueming Zhao, Yuhan Zhang, Yong Zhu, Chai Liu, Shaoxuan Feng, Wenyu Ma, Ming Gao, Xianzhe Zheng
Summary: A novel blue honeysuckle berry yoghurt snack was developed using microwave vacuum concentration and freeze-drying technology, achieving high retention of anthocyanins, desirable taste and texture, and appealing color.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Chemistry, Multidisciplinary
Kristina Habschied, Jelena Nisevic, Vinko Krstanovic, Ante Loncaric, Kristina Valek Lendic, Kresimir Mastanjevic
Summary: By adding chokeberry juice, a functional beverage with high antioxidant potential and no added sugars was developed, which can be consumed by people of all age groups. Further improvements were made by adding mint essential oil and carbonation. The polyphenol content, antioxidative activity, and nutritional value of the beverage were also analyzed.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Applied
Zijing Xu, Zihan Yang, Junfu Ji, Yao Mou, Fang Chen, Zhiyong Xiao, Xiaojun Liao, Xiaosong Hu, Lingjun Ma
Summary: Non-enzymatic browning is a major issue in the juice industry. The study investigates polyphenol-mediated non-enzymatic browning and its inhibition in apple juice. Epicatechin, catechin, chlorogenic acid, and caffeic acid are strongly correlated with browning. Glutathione is found to effectively inhibit browning compared to ascorbic acid and oxygen blocking methods.
Article
Food Science & Technology
Derong Lin, Lijuan Xiao, You Wen, Wen Qin, Dingtao Wu, Hong Chen, Qing Zhang, Qiuting Zhang
Summary: The antioxidant activity and structural characterization differences between polyphenol-gelatin binary complex and polyphenol-gelatin-pectin ternary complex were evaluated. The ternary complex showed greater reducing power and scavenging activity than the binary complex, with a tighter structure and smoother surface.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Horticulture
Aistis Petruskevicius, Jonas Viskelis, Dalia Urbonaviciene, Pranas Viskelis
Summary: Due to global crises and lifestyle trends, anthocyanin-rich fruits are gaining attention for their medicinal qualities. Studies have shown that higher anthocyanin consumption is associated with health benefits, with potential in treating fever and neurodegenerative processes. Anthocyanins in fruit extracts have antimicrobial and antiviral properties, including against the SARS-CoV-2 virus. This review aims to identify fruit species with high anthocyanin extraction potential, overview their antimicrobial and antiviral capabilities, and discuss sample preparation and extraction methods.
Article
Biochemistry & Molecular Biology
Marek Kieliszek
Summary: The rapid spread of new pathogens, such as the SARS-CoV-2 virus, has significant impacts on global public health and the global economy. Implementing new safety regulations effectively is crucial for controlling the spread of COVID-19 and influencing the health behavior of social groups. Some effective treatments, like ivermectin and hydroxychloroquine, were dismissed without clear reasons. Various measures are being taken worldwide to inhibit the development of the virus, and sodium selenite shows promise in reducing the incidence of COVID-19.
BIOLOGICAL TRACE ELEMENT RESEARCH
(2023)
Article
Food Science & Technology
Nishant Kumar, Pratibha, Ashutosh Upadhyay, Anka Trajkovska Petkoska, Malgorzata Gniewosz, Marek Kieliszek
Summary: This study found that the addition of pomegranate peel extract to xanthan gum-based edible coatings had a significant impact on the functional and physico-chemical properties of mango fruits. Edible coatings based on 2% xanthan gum were found to be the most effective in maintaining the quality attributes and preventing postharvest characteristics of mango fruits.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
A. Shenbagam, Nishant Kumar, Kumar Rahul, Ashutosh Upadhyay, Malgorzata Gniewosz, Marek Kieliszek
Summary: This study investigated the effects of orange peel essential oils on the properties of aloe vera gel-based edible coating. The effects of the coating (with or without incorporation of orange peel essential oil) on the shelf life and characteristics of button mushrooms during storage were also studied. The results showed that the 50% concentration of aloe vera gel-based coating without essential oil had superior properties and could maintain the quality of mushrooms throughout storage. The highest concentration of orange peel essential oil significantly improved the postharvest quality of mushrooms and extended their shelf life.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Grazyna Cacak-Pietrzak, Dariusz Dziki, Urszula Gawlik-Dziki, Natalia Parol-Nadlonek, Stanislaw Kalisz, Anna Krajewska, Sylwia Stepniewska
Summary: The aim of this study was to analyze the physicochemical and sensory properties of wheat bread enriched with chokeberry pomace. The addition of pomace increased water absorption, caused a decrease in dough stability, and resulted in decreased bread volume and increased crumb hardness. However, the pomace-enriched bread had higher contents of minerals, dietary fiber, phenolic compounds, and antioxidant activity. Sensory evaluation suggested that 3% addition of pomace should be the maximum. The addition of 3% pomace increased dietary fiber, ash, fat, and phenolics content, while reducing protein and carbohydrate content.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Brera Ghulam Nabi, Kinza Mukhtar, Waqar Ahmed, Muhammad Faisal Manzoor, Muhammad Modassar Ali Nawaz Ranjha, Marek Kieliszek, Zuhaib F. Bhat, Rana Muhammad Aadil
Summary: Natural pigments are widely used in food to provide color and improve taste. They are important in the food industry due to their nutritional and functional attributes. Consumers are increasingly interested in natural pigments as they are considered safer than artificial pigments. Some permitted natural pigments include betalains, flavonoids, carotenoids, and chlorophylls. However, there are restrictions on their use based on the source, quantity, and nature of the product. This review highlights the applications and advantages of permitted pigments in various food models.
Review
Food Science & Technology
Marek Kieliszek, Kamil Piwowarek, Anna M. Kot, Marta Wojtczuk, Marek Roszko, Marcin Bryla, Anka Trajkovska Petkoska
Summary: Nowadays, natural foods that can provide positive health effects are popular. Bees and their products are natural heritage that should be developed. This article presents the characteristics and uses of bee products in industry, highlighting their nutritional value and therapeutic properties. The research and opinions confirm the beneficial effect of bee products on health. Increasing consumer awareness of the positive impact of such food has led to a growing interest and demand, and new technologies have improved the process of obtaining bee products. Their use plays a significant role in various industries and promotes proper eating habits.
FOOD SCIENCE & NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Anna M. Kot, Wioletta Sek, Marek Kieliszek, Stanislaw Blazejak, Katarzyna Pobiega, Rita Brzezinska
Summary: This study tested 114 red yeast strains for their ability to synthesize carotenoids, and found that most strains produced torulene in high amounts. 48 strains with high total carotenoid content and torularhodin content were identified, belonging to 6 different genera.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
(2023)
Review
Microbiology
Wioletta Sek, Anna M. Kot, Alexander Rapoport, Marek Kieliszek
Summary: Anhydrobiosis is a state in which the metabolism of living organisms is temporarily delayed or suspended due to dehydration. The viability of yeast cells during the drying process depends on rehydration. Various cellular structures and compounds, such as the cell wall, vacuoles, mitochondria, trehalose, and lipid droplets, play important roles in anhydrobiosis. Additionally, specific proteins and genes are responsible for this process.
ARCHIVES OF MICROBIOLOGY
(2023)
Review
Food Science & Technology
Syed Amir Ashraf, Danish Mahmood, Abd Elmoneim O. Elkhalifa, Arif Jamal Siddiqui, Mohammad Idreesh Khan, Fauzia Ashfaq, Mitesh Patel, Mejdi Snoussi, Marek Kieliszek, Mohd Adnan
Summary: This review discusses the issue of pesticide contamination in honey and its impact on human health. It highlights the consequences of uncontrolled pesticide use in agriculture and apiculture and calls for stricter regulation and monitoring.
FOOD AND CHEMICAL TOXICOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Marek Kieliszek, Sayra N. Serrano Sandoval
Summary: Selenium is a crucial element for the proper functioning of human and animal organisms, and its content in food varies depending on the region and soil conditions. Proper diet selection is the main source of selenium supplementation, especially in areas with selenium deficiency. Insufficient selenium intake can lead to negative health effects and potentially life-threatening diseases. Therefore, it is important to develop methods for supplementing selenium in regions with low selenium content.
JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY
(2023)
Article
Food Science & Technology
Nishant Kumar, Jaishankar Pratibha, Jaishankar Prasad, Ajay Yadav, Ashutosh Upadhyay, Anka Trajkovska Neeraj, Shruti Shukla, Anka Trajkovska Petkoska, Marek Heena, Shweta Suri, Malgorzata Gniewosz, Marek Kieliszek
Summary: Edible packaging plays a crucial role in protecting food from damage and improving its properties. This review discusses recent advances and trends in composite edible packaging, employing active agents such as plant extracts and nanomaterials. Development methods and challenges related to developing edible coatings and films are also addressed.
FOOD ENGINEERING REVIEWS
(2023)
Article
Food Science & Technology
Monika Garbowska, Anna Berthold-Pluta, Lidia Stasiak-Rozanska, Stanislaw Kalisz, Antoni Pluta
Summary: The addition of plant-based additives such as white mulberry, chia, green barley, or spirulina improves the quality characteristics of processed cheeses and reduces the use of rennet cheese and emulsifying salts, enhancing the nutritional value and texture of the products.
Review
Biology
Paulina Smaruj, Marek Kieliszek
Summary: Many archaeal and bacterial organisms have a type of adaptive immune system called CRISPR-Cas, which recognizes and degrades foreign DNA similar to repeats in the CRISPR array. Cas1 genes, known as cas1-solo, have been identified using computational techniques. These genes are often found near PolB-like polymerase genes and are considered a new superfamily of mobile genetic elements called casposons.
Article
Biology
Jaydeep Dave, Ali Muhammed Moula Ali, Tanaji Kudre, Pikunthong Nukhthamna, Nishant Kumar, Marek Kieliszek, Sri Charan Bindu Bavisetty
Summary: This study aimed to efficiently utilize catfish heads by optimizing the oil extraction process. The optimized wet rendering method resulted in a high oil yield and quality, with reduced levels of secondary oxidation compounds. This method offers practical advantages in terms of cost-efficiency, sustainability, and oil quality, making it suitable for the fish processing industry.
OPEN LIFE SCIENCES
(2023)
Review
Endocrinology & Metabolism
Allah Rakha, Zunaira Ramzan, Nehal Umar, Hina Rasheed, Aneela Fatima, Zahoor Ahmed, Marek Kieliszek, Rana Muhammad Aadil
Summary: Metabolic syndrome is a multifactorial disorder that increases the risk of cardiovascular diseases and type-2 diabetes. Traditional drugs often have undesirable side effects, leading to a growing interest in herbal remedies like Withania somnifera. This plant has been found to have various health-promoting properties and plays a significant role in managing MetS.
JOURNAL OF BIOLOGICAL REGULATORS AND HOMEOSTATIC AGENTS
(2023)