OPEN Repository

Welcome to OPEN - the Repository of Open Scientific Publications, run by the Interdisciplinary Centre for Mathematical and Computational Modelling, University of Warsaw, previously operating as the CeON Repository. The Repository enables Polish researchers from all fields to openly share their articles, books, conference materials, reports, doctoral theses, and other scientific texts.

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22799 archived items

Recent Submissions

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Recent Advances in Applied Microbiology and Food Sciences, Volume II
(MDPI, 2023-05-15) Kowalczewski, Przemysław Łukasz; Kacániová, Miroslava; Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland; Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agricuture, Nitra, Slovakia; Department of Bioenergetics and Food Analysis, Institute of Food Technology and Nutrition, University of Rzeszow, Rzeszow, Poland
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Polyphenol Content, Mineral Compounds Composition, Antimicrobial and Antioxidant Activities of Selected Medicinal Herbs from Slovak Republic
(MDPI, 2023-02-02) Ivanišová, Eva; Horňák, Marek; Cech, Matej; Harangozo, L’uboš; Kacániová, Miroslava; Grygorieva, Olga; Kowalczewski, Przemysław Łukasz; Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Slovakia; Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Slovakia; Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, Poland; M.M. Gryshko National Botanical Garden of Ukraine of National Academy of Sciences, Kyiv, Ukraine; Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland
The aim of this study was to determine antioxidant activity (DPPH and phosphomolyb denum method), polyphenols content (total polyphenols, flavonoids, and phenolic acids), mineral compounds composition (Cu, Zn, Mn, Fe, Cr, Ni, Co, Pb and Cd) and antimicrobial activity (with disc diffusion method) of medicinal herbs traditionally used in the Slovak republic. The tested plants belonged to the Primulaceae, Urticaceae, Grossulariaceae, Rosaceae, Lamiaceae, Asteraceae, Equisetaceae, Tropaeolaceae, and Plantaginaceae families. The highest antioxidant activities were found in samples of Rosa canina L. (DPPH—29.43 ± 0.11 mg TE/g; TE—Trolox equivalent) and Fragaria vesca L. (phosphomolybdenum method—679.56 ± 3.06 mg TE/g), both from the Rosaceae family. Total polyphenols (determined using the Folin–Ciocâlteu-reagent) were most abundant in a sample of Fragaria vesca L.—124.51 ± 5.05 mg GAE/g (GAE—gallic acid equivalent), total flavonoids (determined using the aluminum chloride method)—in a sample of Primula veris L.—48.35 ± 3.77 mg QE/g (QE—quercetin equivalent), and total phenolic acids (determined using Arnova reagent)—in a sample of Thymus serpyllum L.—102.31 ± 2.89 mg CAE/g (CAE—caffeic acid equivalent). Regarding mineral compounds composition, samples of Fragaria vesca L. and Thymus serpyllum L. showed the highest levels of iron. In samples of Calendula officinalis L. and Trapaeolum majus L., the highest amounts of zinc were determined, while copper was the most abundant in samples of Urtica dioica L. and Melissa officinalis L. The amounts of heavy metals were within legally acceptable limits. The extract of Equisetum arvense L. showed the strongest inhibitory activity towards Clostridium perfrin gens CCM 4991 (6 mm), while the one from Mentha piperita L.—towards Candida glabrata CCM 8270 (4.83 mm) and Candida tropicalis CCM 8223 (4.33 mm).
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Suitability of Apples Flesh from Different Cultivars for Vacuum Impregnation Process
(MDPI, 2023-01-24) Kidoń, Marcin; Radziejewska-Kubzdela, Elżbieta; Biegańska-Marecik, Róża; Kowalczewski, Przemysław Przemysław Łukasz; Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland
The article evaluated the suitability of 14 apple cultivars for the vacuum impregnation (VI) process based on the comparison of the physicochemical properties of fresh and impregnated tissue. The cube-cut apple was impregnated in a solution close to isotonic composed of 0.5% ascorbic acid, 0.5% citric acid, and 10% sucrose. The VI process was conducted with vacuum time and absolute pressure at 10 min and 15 kPa, restoring atmospheric pressure at 5 min and relaxation time at atmospheric pressure at 10 min. The content of ascorbic acid after VI increased by 3 to 25 times and was in the range of 73.5–130 mg/100 g, while the mass gain for the samples ranged from 15% to 34%. On the basis of the Pearson correlation, it was found that the mass gain was negatively correlated with the firmness of the fresh apple cubes (r = −0.85). The cultivars with favorable features after the VI process in terms of vitamin C content; hardness; and browning index (BI) are Cortland; Shampion; and Ligol.
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Role and mechanism of fruit waste polyphenols in diabetes management
(De Gruyter, 2023-01-10) Malik, Faiqa; Iqbal, Aqsa; Zia, Sabika; Ranjha, Muhammad Modassar Ali Nawaz; Khalid, Waseem; Selim, Samy; Hadidi, Milad; Moreno, Andreas; Manzoor, Muhammad Faisal; Kowalczewski, Przemysław Łukasz; Aadil, Rana Muhammad; Institute of Food Science and Nutrition, University of Sargodha, Pakistan; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, China; Department of Food Science, Government College University Faisalabad, Pakistan; Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, Sakaka, Saudi Arabia; Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain; Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Ciudad Real, Spain; Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland; National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
Among various diseases in humans, diabetes is one of the most complicated disorders resulting either from the malfunctioning of β cells, causing a poor discharge of insulin from them, or poor functioning of the liberated insulin. A wide array of chemical compounds so-called secondary metabolites are present in plants. These phytochemicals are produced as by-products of metabolism and play a key role in plant protection. However, in humans, they offer several beneficial functions. Polyphenols are an important class of phytochemicals and apart from fruits, they are also found in their major wastes mainly including the peel, pomace, and seed. The current review is aimed to focus on the potential sources, distribution, and extraction/isolation of polyphenols from major fruit wastes along with highlighting their medicinal and therapeutic benefits, especially in the management of diabetes.
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Extruded Corn Snacks with Cricket Powder: Impact on Physical Parameters and Consumer Acceptance
(MDPI, 2022-12-10) Ruszkowska, Milena; Tańska, Małgorzata; Kowalczewski, Przemysław Łukasz; Faculty of Management and Quality Science, Gdynia Maritime University, Poland; Department of Food Plant Chemistry and Processing, University of Warmia and Mazury in Olsztyn, Poland; Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland
Edible insects are more and more widely researched and presented as a good source of nutrients. Among the available raw materials, cricket powder (CP), obtained from roasted and crushed crickets, deserves attention because it can be used as an ingredient in many food products. The aim of this study was to determine the effect of CP addition on the physical and sensory properties of extruded corn snacks. In the extrusion process, five variants of corn snacks were produced with 2%, 4%, 6%, and 8% additions of CP, and with 8% CP and 2% baking powder. Snacks without CP addition were used as a control (R). The study also evaluated the storage life of the manufactured snack products based on their sorption properties. It was found that increasing the CP content in snacks has a significant effect on their characteristics, with a lower expansion ratio as the result of the higher CP content in the extrudates. CP increased the solubility and decreased the water absorption of the snacks. Color changes were also observed in the produced snacks. The more CP in the recipe, the darker the end product. In addition, the color parameters a* and b* were shifted towards red and blue in cross-sections of snacks with higher percentages of CP. According to the sensory analysis, CP additions up to 6% allow for obtaining sensory-attractive snacks. Statistical analysis of the results showed that the snack parameters, expansion ratio, and water absorption index are of the greatest importance for sensory acceptance. Therefore, when planning the incorporation of CP into this type of product, special attention should be paid to obtaining extrudates with appropriate parameters.