The impact of commercial polyphenolic extracts on meat spoilage bacteria

According to Regulation 178/2002 (EU) spoiled food is considered unsafe. One of the most susceptible to microbial spoilage products are raw and processed meat. Because of its rich chemical composition, high water activity and pH, meat is an excellent habitat for numerous microorganisms [1]. The combination of VP, MAP and natural antimicrobial agents could be very promising Polyphenols can be potentially used as natural preservatives. They have been reported to have a variety of biological effects including antimicrobial activities. The aim of the study was the investigation of influence of black carrot and red cabbage extracts on meat spoilage bacteria

Ciders as a source of bioactive compounds

Poland is one of the main producers of apples in Europe. The major part is consumed fresh, while a smaller is processed into juices, concentrates, purees or wines. Recently also the production of cider started in Poland. This fermented drink is produced in countries with a long tradition of drinking cider from the so-called cider varieties of apples. In our country, these varieties are rare. Therefore, the aim of this work is to check the suitability of selected domestic varieties of apples for cider production and evaluate the content of polyphenol compounds

Możliwości kształtowania charakteru uczniów w ocenie nauczycieli

Teachers’ beliefs concerning the possibility of modeling pupils’ moral characterThe main aim of the present investigation is to gain knowledge about teachers’ beliefs concerning the possibility of modeling pupils’ moral character. The main components in the process of moral education are a teacher’s personality, awareness of their role in education, their skills and competencies and belief in the possibility of infl uencing their pupils. In view of these facts it has been agreed that there should be conducted a study to examine how teachers assess their own abilities and skills in modeling their pupils’ character, and how they see teachers’ overall possibilities in this area. The research used a questionnaire “Character Education Effi cacy Belief Instrument” developed by Milson and Mehlig (2002). This tool measures teachers’ beliefs concerning their effectiveness of modeling pupils’ moral character. There are two scales used in this measurement. The first scale allows to assess teachers’ personal effectiveness of teaching (personal teaching efficacy – PTE) and the second one allows to assess general effectiveness of teaching (general teaching efficacy – GTE). There were 218 people involved in the research (83% were women, and 17% men). The results show a signifi cant difference between the assessment of personal teaching effectiveness (PTE) and general teaching effectiveness (GTE). Respondents (teachers) evaluate their own abilities in modeling their pupils’ moral characters higher than the general ability of teachers in this respect. Three factors were taken into account in the analysis: teacher’s gender, type of school where the respondents work and subjects they teach

Effect of nitrogen sources on fermentation process and formation of hydrogen sulfide and ethyl carbamate by wine yeast

The addition of nitrogen compounds during winemaking is required for the fermentation process to be conducted properly. These compounds are known to be essential to the vinification process, not only because they influence yeast growth but also because they affect the formation of main and by-products. The effect of nitrogen source on in vitro and in situ formation of hydrogen sulfide and ethyl carbamate was studied. Research material comprised two strains of wine yeast: Saccharomyces cerevisiae. In vitro model was carried out in a synthetic defined medium. In situ fermentations were carried out in musts prepared from apple concentration. The process of hydrogen sulfide formation was intensified in nitrogen deficiency. The presence of amino acids in a model substrate resulted in significant changes in the efficiency of formation of both compounds. Yeasts produced more H2S in the presence of Cys, Phe, Gly, Glu, Ile, Thr, Pro, Leu, Trp, Val and less in the presence Ala, Arg, Asp, His, Ser, Met. The formation of ethyl carbamate was limited by the amino acids, except Arg, Asp and Lys, which during fermentation with Syrena yeasts caused an increase in the efficiency of formation of this compound. The Fermivit V preparation stimulated yeasts to form H2S. In the presence of this preparation the Syrena yeasts formed more ethyl carbamate while Hefix yeasts formed about 3-fold less of this compound then in the presence diamonium phosphate

The Trends and Prospects of Winemaking in Poland

Viticulture and winery origins in Poland date to the tenth century, but their tradition has been reborn in the last ten years, resulting in a development of small vineyards producing excellent wines not only for the local market. Due to the cold climate, usually short summers with moderate and low temperatures, the grapes are characterized by lower sugar content and higher acidity compared to those grown in the south of Europe. According to the European Union regulations, Poland was classified as the coldest wine-growing region (A) and officially acknowledged as a wine-producing country. The grapevine cultivars adopted to the harsh climatic conditions give the Polish grape wines some unique sensory features. The most popular varieties of grapes for the production of red wine are Regent, Rondo, Pinot Noir, Maréchal Foch, Cabernet Cortis, Tryumf Alzacji, Cascade and Dornfelder. For white wine production, Solaris, Riesling, Seyval Blanc, Pinot Gris, Johanniter, Jutrzenka, Hibernal, Aurora, Bianka, Traminer, Jutrzenka and Siberia are mostly used in Poland. This chapter presents Polish grape winery with its specificity and prospects for the future. The traditional products of Polish fermentation industry, fruit wines and meads, are also mentioned

Fermented unripe cornelian cherry as a functional food

Consumer trends are changing due to the increasing awareness of the link between diet and health. The largest segment of the functional food market comprises foods fortified with probiotics, prebiotics and synbiotics. Fruits already containing high levels of beneficial substances can be reinforced with probiotic bacteria that can bring about additional health promoting features. Cornelian cherry (Cornus mas L.) fruits are rich sources of polyphenols and iridoids, valuable for fresh consumption or processing. Unripe fruits is manufactured by Arboretum in Bolestraszyce as a traditional product. The aim of this work was to evaluate the probiotic strains in order to determine their potential in the development of new starter cultures for functional food – green fermented cornelian cherry

Teachers’ beliefs concerning the possibility of modeling pupils’ moral character

Celem prezentowanych badań było zdobycie wiedzy na temat przekonań nauczycieli co do możliwości kształtowania charakteru swoich wychowanków. W związku z tym, iż w wychowaniu moralnym osobowość nauczyciela, świadomość roli, jaką w tym wychowaniu odgrywa, posiadane przez niego umiejętności i kompetencje oraz związane z tym przekonanie co do możliwości wywierania wpływu na wychowanków oraz kształtowania ich moralnego charakteru ma zasadnicze znaczenie, postanowiono zbadać, jak nauczyciele oceniają własne możliwości i umiejętności w tym zakresie, a także jak w ogóle widzą szanse nauczycieli w sferze kształtowania charakteru uczniów. W badaniach wykorzystano narzędzie służące do oceny przekonań nauczycieli odnośnie do efektywności w zakresie kształtowania moralnego charakteru uczniów (Character Education Effi cacy Belief Instrument) opracowane przez Milsona i Mehlig (2002). Zastosowane narzędzie pozwala na ocenę osobistej efektywności nauczania (ang. personal teaching efficacy - PTE), jak również ogólnej efektywności nauczania (ang. general teaching efficacy - GTE). W badaniu wzięło udział 218 osób (83% stanowiły kobiety, a 17% mężczyźni). Wyniki wskazują na istotną różnicę między PTE a GTE. Badani nauczyciele wyżej oceniają w łasne możliwości i kompetencje w zakresie wspierania moralnego charakteru uczniów aniżeli możliwości i umiejętności nauczycieli w ogóle. W prowadzonych analizach uwzględniono również płeć nauczyciela, rodzaj szkoły, w jakiej uczy, a także przedmiot, którego naucza.The main aim of the present investigation is to gain knowledge about teachers’ beliefs concerning the possibility of modeling pupils’ moral character. The main components in the process of moral education are a teacher’s personality, awareness of their role in education, their skills and competencies and belief in the possibility of influencing their pupils. In view of these facts it has been agreed that there should be conducted a study to examine how teachers assess their own abilities and skills in modeling their pupils’ character, and how they see teachers’ overall possibilities in this area. The research used a questionnaire "Character Education Efficacy Belief Instrument" developed by Milson and Mehlig (2002). This tool measures teachers’ beliefs concerning their effectiveness of modeling pupils’ moral character. There are two scales used in this measurement. The first scale allows to assess teachers’ personal effectiveness of teaching (personal teaching efficacy - PTE) and the second one allows to assess general effectiveness of teaching (general teaching efficacy - GTE). There were 218 people involved in the research (83% were women, and 17% men). The results show a significant difference between the assessment of personal teaching effectiveness (PTE) and general teaching effectiveness (GTE). Respondents (teachers) evaluate their own abilities in modeling their pupils’ moral characters higher than the general ability of teachers in this respect. Three factors were taken into account in the analysis: teacher’s gender, type of school where the respondents work and subjects they teach

Możliwości kształtowania charakteru uczniów w ocenie nauczycieli

Teachers’ beliefs concerning the possibility of modeling pupils’ moral characterThe main aim of the present investigation is to gain knowledge about teachers’ beliefs concerning the possibility of modeling pupils’ moral character. The main components in the process of moral education are a teacher’s personality, awareness of their role in education, their skills and competencies and belief in the possibility of infl uencing their pupils. In view of these facts it has been agreed that there should be conducted a study to examine how teachers assess their own abilities and skills in modeling their pupils’ character, and how they see teachers’ overall possibilities in this area. The research used a questionnaire “Character Education Effi cacy Belief Instrument” developed by Milson and Mehlig (2002). This tool measures teachers’ beliefs concerning their effectiveness of modeling pupils’ moral character. There are two scales used in this measurement. The first scale allows to assess teachers’ personal effectiveness of teaching (personal teaching efficacy – PTE) and the second one allows to assess general effectiveness of teaching (general teaching efficacy – GTE). There were 218 people involved in the research (83% were women, and 17% men). The results show a signifi cant difference between the assessment of personal teaching effectiveness (PTE) and general teaching effectiveness (GTE). Respondents (teachers) evaluate their own abilities in modeling their pupils’ moral characters higher than the general ability of teachers in this respect. Three factors were taken into account in the analysis: teacher’s gender, type of school where the respondents work and subjects they teach

Effect of Microencapsulation by Spray-Drying and Freeze-Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds

Blueberry juice with high polyphenol concentration was spray- or freeze-dried using different coating materials: HP-β-cyclodextrin and β-cyclodextrin. The quality of the obtained powders was characterised by their anthocyanin content, total polyphenols and antioxidant capacity. SEM was used for monitoring structures and size (2–20 μm) of the microparticles. The losses of total phenolic compounds during spray-drying reached 76–78% on average, while these of anthocyanins about 57%. Freeze-dried powders showed better retention values of anthocyanins, which was about 1.5-fold higher than for the spray-dried counterparts. All blueberry preparations studied were characterised by very high radical scavenging activity

The Impact of Ozone Treatment in Dynamic Bed Parameters on Changes in Biologically Active Substances of Juniper Berries.

The development of the parameters of ozone decontamination method assuring the least possible losses of biologically active substances (essential oils and polyphenols) and their activity in common juniper (Juniperus communis (L.)) berries was studied. Ozone treatment in dynamic bed was conducted 9 times. The process was conducted under different ozone concentrations (100.0; 130.0; 160.0 g O3/m3) and times (30, 60, 90 min). After each decontamination, the microbiological profile of the juniper berries was studied, and the contaminating microflora was identified. Next to the microbiological profile, the phenolic profile, as well as antioxidant activity of extracts and essential oils were determined. The total polyphenol content (TPC), composition of essential oils, free radical-scavenging capacity, total antioxidant capacity, ferric-reducing antioxidant power (FRAP), beta-carotene bleaching test (BCB) and LC-MS polyphenol analysis were carried out. The study reveals that during short ozone contact times, higher amounts of TPC, 15.47 and 12.91 mg CE/g of extract, for samples 100/30 and 130/30, respectively, were demonstrated. Whereas samples 100/60, 130/60, 100/90, and 160/90 exhibited the lowest amount of phenolics. The highest antioxidant activity was found in the methanol extract obtained from ozonated berries which exhibited the lowest IC50 in all the antioxidant assays, such as DPPH, FRAP, and BCB assays. Ozone treatment showed noteworthy potential and its usage in food manufacturing and as an alternative decontamination method should be considered