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

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

Influence of silver nanoparticles on metabolism and toxicity of moulds*

The unique antimicrobial features of silver nanoparticles (AgNPs) are commonly applied in innumerable products. The lack of published studies on the mechanisms of AgNPs action on fungi resulted in identification of the aim of this study, which was: the determination of the influence of AgNPs on the mould cytotoxicity for swine kidney cells (MTT test) and the production of selected mycotoxins, organic acids, extracellular enzymes by moulds. The conducted study had shown that silver nanoparticles can change the metabolism and toxicity of moulds. AgNPs decrease the mycotoxin production of Aspergillus sp. (81-96%) and reduce mould cytotoxicity (50-75%). AgNPs influence the organic acid production of A. niger and P. chrysogenum by decreasing their concentration (especially of the oxalic and citric acid). Also, a change in the extracellular enzyme profile of A. niger and P. chrysogenum was observed, however, the total enzymatic activity was increased

Characterization of Phytochemicals in Berry Fruit Wines Analyzed by Liquid Chromatography Coupled to Photodiode-Array Detection and Electrospray Ionization/Ion Trap Mass Spectrometry (LC-DAD-ESI-MSn) and Their Antioxidant and Antimicrobial Activity

Fruits are a valuable source of phytochemicals. However, there is little detailed information about the compounds contained in fruit wines. In this study, wines from six different berries were analyzed using HPLC-DAD-ESI-MSn. About 150 compounds were identified, including anthocyanins (34), hydroxycinnamic acids (12) and flavonols (36). Some of the compounds were identified for the first time in berry wines. The blackberry wines were found to contain the largest number of bioactive compounds (59). Elderberry wines where the richest source of polyphenols (over 1000 mg/L) and contained the largest amounts of all of the analyzed groups of compounds (hydroxycinnamic acids, anthocyanins and flavonols). The lowest concentration of polyphenols was observed in the wines made from cranberries and bilberries (less than 500 mg/L). The antioxidant activity was determined in relation to ABTS+, DPPH, and FRAP. The highest values were observed in the blackberry wines, and the lowest for the cranberry wines. The wines were analyzed to test their antimicrobial activity. Five of the six wines (with the exception of elderberry wine) inhibited Bacillus cereus growth and two (blackberry and cranberry wines) were active against Listeria monocytogenes

Anti-adhesion activity of mint (Mentha piperita L.) leaves extract against beverage spoilage bacteria Asaia spp.

The production of a functional beverage, supplemented with fruit flavourings meets the problem of microbiological contamination. The most frequent source of such spoilage is the bacteria from the relatively newly discovered genus Asaia. It causes changes in organoleptic properties, creating turbidity, haziness and distinctive sour odour as well as biofilm on production lines which are responsible for secondary contamination of products. For this reason, new methods using natural preservatives are being developed to minimize this microbiological contamination. The application of some plant extracts as an additives in functional beverages production is presumed to have a beneficial effect on reducing adhesive abilities of the bacteria. The aim of this research was to investigate the effects of mint leaves extract on the Asaia lannensis and Asaia bogorensis adhesive abilities to polystyrene. The bacterial adhesion was analysed by means of plate count method and luminometric tests. Additionally, plant extract was subjected to high performance liquid chromatography (HPLC) analysis, in order to check polyphenols content. Results indicates that 10% (v/v) addition of mint extract significantly reduced Asaia spp. adhesion to polystyrene. Due to the presence of bioactive compounds in the used extract, it can be used as an additive to increase microbiological stability as well as health promoting values of beverages

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

Influence of silver nanoparticles on metabolism and toxicity of moulds

The unique antimicrobial features of silver nanoparticles (AgNPs) are commonly applied in innumerable products. The lack of published studies on the mechanisms of AgNPs action on fungi resulted in identification of the aim of this study, which was: the determination of the influence of AgNPs on the mould cytotoxicity for swine kidney cells (MTT test) and the production of selected mycotoxins, organic acids, extracellular enzymes by moulds. The conducted study had shown that silver nanoparticles can change the metabolism and toxicity of moulds. AgNPs decrease the mycotoxin production of Aspergillus sp. (81-96%) and reduce mould cytotoxicity (50-75%). AgNPs influence the organic acid production of A. niger and P. chrysogenum by decreasing their concentration (especially of the oxalic and citric acid). Also, a change in the extracellular enzyme profile of A. niger and P. chrysogenum was observed, however, the total enzymatic activity was increased