Analysis of Selected Physicochemical Properties of Commercial Apple Juices

The paper presents the comparison of quality of six different commercial apple juices produced in Poland. The apple juices came from two different Polish companies. From each manufacturer three various juices were selected: two cloudy and clarified one produced as a mixture of different apple varieties. The following properties were evaluated: density, soluble solid content, viscosity, total phenolic contents, phenolic acid, and antiradical activity. The obtained results showed that three from fourth cloudy juices (M1Sz, M1A and M2A) differed from clarified juices. The highest differences were noticed for total phenolic contents, phenolic acids, antiradical activity and viscosity. The values of these properties ranged between 60.72–103.6 mg GAE·100-1 mL-1 for phenolic contents, 78.3–90.9% for antiradical activity and 2.68–5.79 mPa·s for viscosity. The remaining cloudy juice (M2Sz) was more similar to the clarified ones. The strong correlation between total phenolic content and antiradical activity of apple juices was found. The high correlation coefficient obtained between these features indicates that both producers do not apply excessive amounts of vitamin C during the production of cloudy apple juices. There was also a strong interrelation between the density of juice and solid soluble content. However, no correlation was found between the solid soluble content and the viscosity of the tested juices

Multiple low-temperature thermochronology constraints on exhumation of the Tatra Mountains: New implication for the complex evolution of the Western Carpathians in the Cenozoic

The tectonothermal evolution of the highest mountain range in the Carpathian arc—the Tatra Mountains— is investigated by zircon and apatite fission track and zircon (U-Th)/He (ZHe) dating methods in order to unravel the disputed exhumation and geodynamic processes in the Western Carpathians. Our data in combination with geological evidences reveal a complex Cenozoic history, with four major tectonothermal events: (i) a very low grade metamorphism of the crystalline basement at temperatures >240°C due to tectonic burial during the Eo-Alpine collision in the Late Cretaceous (~80 Ma); (ii) exhumation and cooling of the basement to temperatures 150°C after burial to 5–9 km depths by the Paleogene fore-arc basin; (iv) final exhumation of the segmented basement blocks during Oligocene-Miocene (32–11 Ma) owing to lateral extrusion of the North Pannonian plate and its collision with the European foreland. The spatial pattern of thermochronological data suggests asymmetric exhumation of the Tatra Mountains, beginning in the northwest at ~30–20 Ma with low cooling rates (~1–5°C/Ma) and propagating toward the major fault bounding the range in the south, where the youngest cooling ages (16–9 Ma) and fastest cooling rates (~10–20°C/Ma) are found. Our data prove that the Tatra Mountains shared Cenozoic evolution of other crystalline core mountains in the Western Carpathians. However, the Miocene ZHe ages suggest that the Tatra Mountains were buried to the greatest depths in the Paleogene-Early Miocene and experienced the greatest amount of Miocene exhumation

Analysis of physicochemical properties of wines available on the polish market

W pracy omówiono wina gronowe, ze szczególnym uwzględnieniem ich właściwości prozdrowotnych. Zaprezentowano wyniki badań laboratoryjnych, określające ekstrakt ogólny, kwasowość ogólną oraz zawartość antocyjanów, a także autorską kartę oceny organoleptycznej sześciu półsłodkich, czerwonych win, różniących się po-chodzeniem. Wyniki badań zaprezentowano na wykresach, do których dołączono krótki opis. W odniesieniu do ogólnej pożądalności wykazano różnice pomiędzy poszczególnymi próbami (W1-W6). Poddane ocenie wina charakteryzowały się również odmiennym składem fizykochemicznym.The thesis discusses grape wines, with particular emphasis on their pro-health properties. Laboratory results were presented the total extract, total acidity and anthocyanin content, as well as the author’s organoleptic evaluation card of six semi-sweet red wines of different origins. Test results are presented in diagrams, which are accompanied by a short description. With respect to overall desirability, differences between individual samples were shown. The wines under evaluation were also characterized by a different physicochemical composition

Application of Biosensors, Sensors, and Tags in Intelligent Packaging Used for Food Products—A Review

The current development of science and the contemporary market, combined with high demands from consumers, force manufacturers and scientists to implement new solutions in various industries, including the packaging industry. The emergence of new solutions in the field of intelligent packaging has provided an opportunity to extend the quality of food products and ensures that food will not cause any harm to the consumer’s health. Due to physical, chemical, or biological factors, the state of food may be subject to degradation. The degradation may occur because the packaging, i.e., the protective element of food products, may be damaged during storage, transport, or other logistic and sales activities. This is especially important since most food products are highly perishable, and the maintenance of the quality of a food product is the most critical issue in the entire supply chain. Given the importance of the topic, the main purpose of this article was to provide a general overview of the application of biosensors, sensors, and tags in intelligent packaging used for food products. A short history and the genesis of intelligent packaging are presented, and the individual possibilities of application of sensors, biosensors, gas sensors, and RFID tags, as well as nanotechnology, in the area of the packaging of food products are characterized

Assessment of the Possibility of Using Poppy Seed Cake for the Production of Oat Cookies

The aim of the study was to investigate the properties of oat cookies fortified with poppy seed cake. The modification of the recipe and the supplementation with the by-product improved the nutritional value and maintained the overall sensory acceptability of the analyzed material. An increase in the amount of the poppy seed cake formulation (up to 15%) was accompanied by significant increases in the contents of individual components: protein (from 12.43 to 14.09%), fat (from 6.34 to 6.98%), and crude fiber (from 2.32 to 3.62%) compared to the control sample. In turn, the moisture level (from 34.8 to 32.86%) and the content of soluble sugars (from 18.7 to 16.15%) decreased. The addition of the poppy seed cake changed the texture properties of the product. Oat cakes supplemented with poppy seed cake were characterized by higher hardness and chewiness values and lower cohesiveness. The aroma and palatability of the product achieved greater acceptability with increasing amounts of poppy seed cake, whereas an opposite tendency was observed for changes in the appearance and texture of the modified oat cookies. The highest sensory rates were achieved by the sample containing 10% poppy seed cake. Cookies produced according to this recipe are recommended for industrial production (their texture and sensory properties are appropriate, and they contain polyphenols, flavonoids, and significant amounts of protein and crude fiber)

Wpływ czasu moczenia na teksturę nasion soi

Changes in textural properties of Polan and Legenda cultivars of soybean seeds resulting from hydrothermal processing were analyzed. The seeds were subjected to treatment consisting of soaking them in water on 20ºC for 120 minutes and were taken out each time and were subjected to compression tests. During the process of soaking a decrease in the values of hardness and chewiness of soybean seeds occurs. Changes in hardness and chewiness of the Polan variety are described by means of the linear function. For every minute the values of hardness dropped by 1.71 N on the average, and of chewiness by 0.3 N. Changes in hardness and chewiness of the seeds Legenda variety were described by means of the exponential function. The coefficients of equations determined here suggest that for every minute there is a 2% reduction in hardness and a 4% reduction in chewiness

Influence of a Helium–Nitrogen RF Plasma Jet on Onion Seed Germination

This paper presents an experiment using a radio frequency atmospheric pressure plasma jet to generate cold plasma for pre-sowing stimulation of Wolska onion seeds. Impact of the He + N2 afterglow plasma on germination was investigated. Eight groups of seeds characterized by different exposure times (2, 5, 10, 15, 60, 120, 240, and 480 s) and distance from the electrodes (20 mm and 50 mm) were used. Pre-sowing plasma stimulation of the seeds improved the germination capacity and germination energy for all tested groups, relative to control. The impact of radio frequency plasma on the onion seed germination parameters was statistically significant. The highest germination parameters were obtained for seeds stimulated for 240 s at a distance of 50 mm. No significant differences in physical and morphological properties of onion seeds were found

An approximate approach to sampling size determination for the equivalence hypothesis

[[abstract]]The equivalence hypothesis is the correct hypothesis to confirm whether the new test product conforms to the standard reference product. It has many applications to evaluation of generic drug products and other new clinical modalities. The two one-sided tests (TOST) procedure was proposed to test the equivalence hypothesis for two treatments. When the difference in population means between two treatments is not 0, the proportion of the type II error rate allocated to each of the two tails of the central t-distribution cannot be analytically determined. Hence, no close form of the exact sample size for the equivalence hypothesis is available. Currently only approximate formulas are proposed. The resulting sample sizes may provide either insufficient power or unnecessarily excessive power. We suggest an approximate approach with consideration of type II error rates for both one-sided hypotheses to determination of the sample size for the equivalence hypothesis. The results of a numerical study are reported. Remarks on the usage of different methods for the sample size determination for the equivalence hypothesis in practical applications are provided

Assessment of the Properties of Rapeseed Oil Enriched with Oils Characterized by High Content of α-linolenic Acid

Functional foods include cold-pressed oils, which are a rich source of antioxidants and bioactive n-3 and n-6 polyunsaturated fatty acids. The aim of this study was to assess the quality of rapeseed oils supplemented with Spanish sage and cress oils. Seven oil mixtures consisting of 70% of rapeseed oil and 30% of sage and/or cress oil were prepared for the analyses. The oil mixtures were analyzed to determine their acid value, peroxide value, oxidative stability, and fatty acid composition. In terms of the acid value and the peroxide value, all mixtures met the requirements for cold-pressed vegetable oils. The enrichment of the rapeseed oil with α-linolenic acid-rich fats resulted in a substantially lower ratio of n-6 to n-3 acids in the mixtures than in the rapeseed oil. The mixture of the rapeseed oil with the sage and cress oils in a ratio of 70:10:20 exhibited higher oxidative stability than the raw materials used for enrichment and a nearly 20% α-linolenic acid content. The oils proposed in this study can improve the ratio of n-6:n-3 acids in modern diets. Additionally, mixing the cress seed oils with rapeseed oil and chia oil resulted in a reduction in the content of erucic acid in the finished product. This finding indicates that cress seeds, despite their high content of erucic acid, can be used as food components. The production of products with a positive effect on human health is one of the most important factors in the sustainable development of agriculture

Compaction Process as a Concept of Press-Cake Production from Organic Waste

As a result of agri-food production large amounts of organic waste are created in the form of press cakes. Until now, they were mainly used as animal fodder and also utilized for biofuels production. No other way usage has been found yet. A large quantity of these by-products is usually discarded in open areas, which leads to potentially serious environmental problems. The rich chemical composition of these waste products makes it possible to use them for producing other food products valuable for consumers. Based on the test results obtained, it can be stated that moisture content of press cakes is varied and depends on the input material. However, appropriately composed mixtures of various waste products and a properly conducted compaction process allows for obtaining a new product with functional properties. In addition, application of honey powder and starch tablet coating creates a product of resistant to compression and cutting. Results seem to have commercial importance, as they demonstrate that properly processed by-products can be used in food preparations as dietary supplements