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Volume 5, No. 7

Published 31 July 2017

Articles

  1. Renata Dobrucka, Andrzej Leonowicz, Ryszard Cierpiszewski

    Opracowanie pochłaniacza etylenu na bazie KMNO4 do oceny czasu przechowywania pomidorów

    Ethylene is one of the simplest plant growth regulators and is known to play a role in many physiological processes in fruit and vegetables. It helps to accelerate ripening in fruit, followed by aging and ultimately death. It is known that much fresh produce emits relatively large amounts of ethylene and smaller amounts of alcohol, aldehyde, and ester vapours in addition to carbon dioxide. The effect on the respiration rate depends primarily on the relative concentration compared to the ethylene emission of the plant, rather than on the absolute ethylene concentration. The removal of ethylene gas from the package headspace slows senescence and prolongs shelf life. Various methods of ethylene control are offered commercially, including several based on ethylene adsorption/oxidation. The aim of this study was to prepare an ethylene scavenger with the use of potassium permanganate. The prepared ethylene scavenger was used extend the storage time of fresh tomatoes. The storage conditions were similar to tomato vegetable storage conditions at home and on shop shelves. This test used three equal groups (five replicates per group) and placed them in commercial plastic packaging. The first group of tomatoes was placed in packaging without any ethylene absorber, while the other two groups were placed in packaging with any ethylene absorber. The sachets placed in the packaging contained respectively 1 and 2 grams of previously prepared ethylene absorber. The first mold on the tomatoes in the packaging with ethylene absorber occurred on the ninth day of the experiment. In the two remaining packets, mold appeared after nearly fifty days. There were differences in the first group of stored tomatoes. Also, the obtained results confirmed the possibility of using ethylene absorber with zeolite for food storage.

  2. Mariusz Tichoniuk, Natalia Radomska, Ryszard Cierpiszewski

    Wykorzystanie naturalnych barwników we wskaźnikach świeżości żywności przeznaczonych do opakowań inteligentnych

    The paper presents natural dyes i.e. curcumin, grape peel and beetroot extract which were incorporated into the compositions of food freshness indicators. The obtained indicators were assessed and compared with an artificial dye, methyl red, in relation to their capability of volatile amine monitoring. Additionally, a model of volatile amine release based on the evaporation of ammonia solution was applied in the first stage of the presented research. The response of freshness indicators was estimated by the colorimetric analyses of colour alteration and the calculation of Total Colour Difference (TCD) index values. Comparing to the methyl red dye, the grape peel extract gave a similar response with the TCD value equalled ca. 30 units. Beetroot extract did not provide a desirable colour change and the most promising composition was the indicator containing the curcumin addition. Further research was made on the freshness indicators containing only curcumin, grape peel extract or methyl red. The indicators were evaluated in relation to their response to the spoilage of raw cod flesh both in the model system (chamber with evaluated indicators) and in food packaging (plastic box). Although all examined natural dyes were able to detect food spoilage, the response comparable to the methyl red was obtained for grape peel extract in the model system and for curcumin in a real package. Both natural dyes and methyl red provided the colour changes correlated with cod flesh spoilage and characterized with TCD values equal to ca. 30 units.

  3. Katarzyna Marchwińska, Katarzyna Michocka

    Antybakteryjne właściwości wybranych olejów kosmetycznych

    Cosmetic vegetable oils for centuries have been objects of interest as ingredients of natural personal care products. Nowadays the trend for coming back to nature has caused their increased popularity in the preparation of natural cosmetics, soaps, and fragrance oils. The aim of the study was to evaluate the antimicrobial properties of 18 selected cold pressed cosmetic oils towards human pathogens. The antagonistic activity of cosmetic oils was assayed by the disc diffusion method. Indicator microorganisms chosen for the study were the bacteria Staphylococcus epidermidis, Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli and yeasts Candida albicans. The conducted research showed that selected cosmetic oils demonstrate different anta-gonistic effects towards indicator microorganisms. The highest antibacterial activity was found in tamanu seed oil. This cosmetic oil decreased the growth of S. aureus, S. epidermidis and P. aeruginosa to a significant level. Wheat germ oil inhibited the growth of S. epidermidis and P. aeruginosa. The oil of the black cumin seed was showed antibacterial activity towards S. aureus. None of the other tested cosmetics oils exhi-bited antimicrobial activity towards selected microorganisms as well as none of them was effective enough to inhibit the growth of E. coli and C. albicans. The antibacterial properties of the selected oils depended on their type as well as tested microorganism.

  4. Marta Ogorzałek, Tomasz Wasilewski

    Zastosowanie hydrofobowego ekstraktu z kwiatu nagietka do wytwarzania płynu do prania ręcznego

    Liquid laundry detergents are aqueous solutions of surfactants and excipients. Currently, the market is witnessing a rapid development of products used in the washing process. This is mainly due to the constant competition of producers and constant changes in user preferences. Manufacturers, in order to meet the expectations of consumers increasingly introduce products of plant origin, which do not have a negative impact on both the user and the environment. The paper presents the results of research on the use of the marigold flower extract (Calendula officinalis Flower Extract) obtained under the conditions of supercritical carbon dioxide to produce handwashing laundry detergents. The substances included in this plant have a beneficial effect of bactericidal and soothing. The study analysed the impact of the concentration of the extract on the selected physicochemical and usable properties of washing liquids (stability, viscosity, turbidity, washing ability and foaming performance). It was found that with increasing concentration of the extract we can observe a decrease in viscosity and foam-forming ability. Further-more, with increasing extract concentration, growth of turbidity occurs. There was no significant effect of the extract concentrations in hand washing liquid on their detergency.

  5. Małgorzata Zięba, Anna Małysa, Emilia Klimaszewska, Olga Jagiełło, Marlena Gruszczyńska, Maja Gajowiak

    Wpływ temperatury przechowywania na jakość płynnych kosmetyków kąpielowych

    Currently, cosmetic companies compete in creating innovative, increasingly inventive formulas. Simultaneously, the need to ensure proper product safety is increasing. There are legal regulations pertaining to the control of the quality of products. However, there are cases where the given product is not exposed to standard storage conditions. Due to the fact there is a risk that after a prolonged period of storage (e.g. at an increased temperature) there will be changes in the physicochemical properties of the given product. One should note that the fluctuations of temperature during transport or storage may significantly affect the destabilization of the finished cosmetic product. The factors influencing stability during the storage and transport of liquid bath cosmetic products were characterized. Particular consideration was given to the effects of increased temperature. As the determinants of the quality of bath products were designated: stability, viscosity, foam-forming properties and dissolubility. Also a sensory evaluation of shower gels was performed. After 3 months of storage, all the properties of the evaluated cosmetic products were changed. Increased temperature and storage time contribute to increased dynamic viscosity, formation of more abundant foam, increased foam stability indicator and increased time of dissolubility of the tested cosmetic products. They also have an impact on the selected sensory characteristics.

  6. Przemysław Dmowski, Paulina Szczygieł

    Charakterystyka sensoryczna i aktywność antyoksydacyjna naparów rooibos

    Rooibos tea is a herbal tea which comes from the endemic South African fynbos plant, Aspalathus linearis and it has a lot of medicinal properties. The most important characteristics of rooibos are its antioxidant as well as antimutagenic/ antitumoral properties. In spite of the growing popularity of rooibos as a herbal tea in Poland, general tools to ensure effective quality assessment and the control of its sensory properties do not currently exist. This study was thus conducted to character-ize and identify the sensory attributes associated with the rooibos flavour; colour and mouth feel to generate a more comprehensive picture of what is frequently referred to the Polish consumer of rooibos tea as "typical" or "characteristic". The aim of this study was to find the sensory attributes of rooibos tea offered for retail sales on the Tri-city market and next to compare them with the total phenolic content, determined with the Folin-Ciocalteu reagent and antioxidant activity determined by using the DPPH reagent. The sensory quality (i.e. the colour, flavour, taste and mouth feel of the infu-sion) of 10 samples was evaluated by experts. The most frequently occurring descrip-tors were selected to compile a rooibos sensory lexicon of 15 flavour, taste, colour and mouth feel attributes. Rooibos samples contained a total amount of polyphenols from 34.38 mg GAE/100 ml to 145.23 mg GAE/100 ml. Antioxidant properties also were very different and varied from 64.82% to 96.54%. There was a substantial correlation between the phenolic content versus antioxidant activity (r = 0.857, p = 0.0015). The sensory analysis showed significant differences in rooibos tea in colour, flavour, taste and mouth feel attributes. Using the PCA analysis the products currently offered on the Tri-city market have been classified into two main quality groups. Most low-quality samples were associated with negative sensory attributes such as a hay/dried grass taste, and an astringent and bitter mouth feel, while higher-grade samples were generally associated with the "characteristic" rooibos attributes, i.e. honey, fruit and herbal-floral flavours, a sweet, caramel taste, clear colour and soft/smooth mouth feel. The statistically significant linear correlation between the results of the sensory analysis and total phenolic content was found.

  7. Maria Sielicka, Maria Małecka

    Wpływ dodatku ekstraktu z rozmarynu na jakość sensoryczną oleju lnianego podczas przechowywania

    The aim of the study was to evaluate the effect of rosemary extract on the sensory quality of flaxseed oil during storage in practical storage conditions (at room and refrigerator temperature). The flaxseed oil with 0.05% rosemary extract, 0.02% BHT and control sample were subjected to a regular sensory analysis. The intensity of bitter taste, nutty, oxidized and grassy flavours was evaluated with the use of a quantitative descriptive analysis (QDA) by a trained sensory panel. The addition of rosemary extract and BHT in the amount of 0.05% and 0.02%, respectively, to the fresh flaxseed oil did not cause a statistically significant change in its taste perception. Storage in practical conditions revealed beneficial effects of these substances on the sensory quality of the oil as compared to the control samples. The addition of rosemary extract periodically lowered the intensity of a bitter taste. The addition of BHT delayed the appearance of an unacceptable level of bitterness, and thus extended the shelf-life of flaxseed oil by 14 days at room temperature and 28 days under refrigerator storage.

  8. Tomasz Kalak, Joanna Dudczak, Elwira Szychowiak, Ryszard Cierpiszewski

    Biosorpcja metali ciężkich Cu II i Cd II z roztworów wodnych z wykorzystaniem odpadów papryki

    In this study, the adsorption conditions of Cu(II) and Cd(II) metal ions onto dried paprika residues have been studied. Paprika waste is generated in the food industry and it can be used for removing copper Cu(II) and cadmium Cd(II) from wastewater. Paprika is usually consumed as a fresh fruit or dried and used as ground and natural flavouring in the food industry, but also as a colouring agent for many food products, such as spicy culinary, cheese food coatings, meat products, popcorn oil etc. It is also used in the pharmaceutical and cosmetic industries. Spice pepper is added to dried soups, cheese, chips and spice mixtures. Paprika is a source of biologically active compounds, such as flavonoids, phenols, carotenoids, capsaicinoids and vitamins. Its fruits contain resins, pentosans, cellulose, protein, pungent principles, colouring pigments, mineral elements and small amounts of volatile oil. Seeds include fixed non-volatile oil, which consists of triglycerides ( 60%), mainly linoleic acid and other unsaturated fatty acids. All the ingredients exhibit various benefits to human health, antioxidant capacity and other biological activities, but also sorption properties in relation to heavy metal ions. In this research the adsorption of metal ions like Cu(II) and Cd(II) from aqueous solutions at different pH values 2-5 has been investigated. The tests were conducted to study the effects of the mass of biosorbent, various metal ion concentration, pH level, contact time on adsorption isotherms of the metals and a maximum loading capacity. The results showed that the copper and cadmium ions were significantly bound by paprika waste, which was also confirmed by FT-IR.

  9. Wojciech Zmudziński, Tomasz Pawłowski

    Procesy fotokatalityczne w ochronie środowiska degradacja antocyjanów E163 WS na naświetlanym TIO2

    The research results on the possibility of anthocyanins' traces degradation - obtained from Vitis vinifera L. grapes peel (commercial colouring agent E163 WS) contained in water (sewage) are presented in this paper. Experiments were conducted in the model photocatalytic systems: UV/E163/H2O/TiO2 and UV/E163/H2O. The level of the colour degradation was estimated on spectrophotometric measurements. The amount of mineralized colour in UV/E163/H2O/TiO2 system was inversely proportional to the initial concentrations in the examined solution. The E163 colourant loss expressed as absorbance decrease of tested solutions, which was a result of photocatalytic degradation ranged from 40% to 88%, depending on the initial concentration of colourant in the solution. On the basis of the conducted kinetics analysis it was found that in the range of the studied concentration of E163 WS colourant the photocatalytic process reveals substantial deviations from the generally accepted Langmuir-Hinshelwood model. This is among others due to the so-called a homogeneous photodegradation of substrate (in UV/E163/H2O system) - 45-68% in relation to the process occurring in the heterogeneous system, UV/E163/H2O/ TiO2. The examined conduction of variations in pH during illumination showed the formation of acid derivatives of anthocyanins photooxidation. The research results indicate that photocatalytic processes belonging to so-called advanced oxidation processes (AOP) may constitute an alternative to the traditional methods for sewage treatment of the food industry.

  10. Magdalena Muradin, Zenon Foltynowicz

    Środowiskowa analiza zbioru wejść i wyjść procesu beztlenowej fermentacji w oczyszczalni ścieków zakładu mleczarskiego

    Biogas installations located on the premises of production plants are part of sustainable development policy, mainly because of their dual purpose. These plants are the ideal way to minimize various types of solid and liquid organic waste and furthermore to provide a stable source of renewable energy. Biogas produced in anaerobic digestion can be purified and injected directly to the grid, or what is more popular, subsequently combusted in a gas engine and converted into heat and power. The necessity to manage the huge amounts of effluent from milk production, mainly in the form of whey, forces dairies to constantly introduce new improvements related to wastewater treatment plants. In the investigated dairy plant, an anaerobic biogas reactor was launched, in order to improve the performance of the existing sewage plant. The main purpose of this modernization was the pollutant load reduction of dairy wastewater. The biogas made in this fermentation process was converted into thermal energy and used for heating the running biogas reactor as well as the production processes in the dairy. These studies were designed to evaluate the potential environmental impact of the anaerobic part of the upgraded wastewater treatment plant located at the dairy. The findings can be used in the decision-making process in other food processing plants where large amounts of organic wastewater are produced. In this research the Life Cycle Assessment (LCA) methodology was used. This paper presents the results of an environmental study on the second step of the LCA analysis. A Life Cycle Inventory (LCI) was used to identify the unit processes in the life-cycle of biogas production in the sewage plant at the dairy. All data were collected in a small local dairy company located in the Wielkopolska Region, Poland.

  11. Milena Lipińska, Karol Krajewski

    Zarządzanie produktem w kontekście ograniczenia strat w dystrybucji produktów nabiałowych

    Managing product distribution processes in the diary chain is an essential area of product management processes, and it involves the possibility of reducing the losses of such products. Thus far, the available literature has been void of information on the relations between these occurrences, which prompted the authors to undertake an analysis of the aforementioned processes as well as to conduct an empirical investigation. The purpose of the investigation was an analysis of the conditions for the distribution of the products and the methods of managing dairy products at a selected distribution centre, using the loss risk analysis and the Ishikawa Diagram, in order to identify the locations and volumes of losses concerning these products. The investigation was conducted at a specialised dairy centre in the vicinity of Siedlce, in 2013 and 2014. Internal documents concerning controlling the conditions for the transport processes were subjected to a detailed analysis. On this basis, an analysis of quality loss risk exposures in the transport and storage of dairy products at the distribution centre were carried out. The losses of dairy products were assessed at the level of 0.64% of the volume of the distributed products. However, the need to reduce losses in the distribution processes of dairy products requires that new product management procedures be developed in order to ensure the quality of these products.

  12. Ewa Sikora, Justyna Górna

    Praktyczne aspekty zarządzania alergenami w przemyśle mięsnym w Wielkiej Brytanii

    Food allergies can cause unusual reactions from the immune system which presents incidences of various clinical symptoms. The symptoms have the same character and occur always after eating food of which the person is allergic to. Allergens can be vegetable protein molecules or of animal origin. Food manufacturers have legal requirements to inform customers on labels about all allergens present in any product offered for sale. While in the case of allergen-free products they have to make every effort to avoid cross contamination with allergens which are present in meat factories. The proper management of allergens has the benefit of allowing a company to avoid losses relating to the withdrawal of the product from the market; loss of position in the industry and reduces the risk of having to defend cases in UK courts. The context of this article is the study of the legal regulations and voluntary standards introduced by a company. The aim of this article is to discuss the most important factors for the successful management of allergens by the example of a meat manufacturer in the UK. A group of these factors include food labelling, employee training, risk analysis of cross contamination, audits and the checks of suppliers, validation and verification of the cleaning process and the process of new products in development. The second part of the article is a detailed research into the issue that such a large number of hospitalizations (4,500) and deaths (10) from food allergies still occur every year in the UK, despite all the safety procedures and legislation that is currently in force. These numbers indicate that the legal regulations and the requirements of voluntary standards must continue to improve the management of allergens in food manufacturing.

  13. Małgorzata Lisińska-Kuśnierz

    Wartość wizerunkowa opakowań okazjonalnych

    Specific brand image and design associated with special occasions pertains to the so called seasonal packaging of products. The packaging of such goods can boast completely new designs, new shapes or seasonal graphics. Seasonal packaging might also be understood as slightly modified standard packaging with additional ornamental elements such as a cardboard cover with a holiday theme, supplements or a decorative bow emphasizing the idea of a gift. The aim of this paper is to present the results of a comparative study of consumer expectations relative to seasonal packaging and behaviours associated with the selection and purchase of products in such packaging as well as the image evaluation of these packages. The research material consisted of special gift chocolate products on offer before Christmas with holiday themes on product packaging, and without them. The findings of the study allow determining consumer preferences in terms of products' packaging design, selection of colours and graphic elements to be used that are strongly associated with the Christmas season. The confrontation between the consumers' expectations regarding the visual aspects of seasonal packaging and their purchasing choices of chocolate products as Christmas gifts showed the importance of brand recognition and its determining role as opposed to holiday graphics or unusual packaging shape.