Functional Properties and Maillard Reaction Product Formation in Rye-Buckwheat Ginger Cakes Enhanced with Rutin

A study of functional properties and Maillard reaction progress in rye-buckwheat ginger cakes supplemented with low and high rutin amount was conducted. The cakes were formulated on rye flour substituted by flour from husked buckwheat or flour from roasted buckwheat groats at 30 % level. The dough was either spontaneously fermented for 72 h at 21 °C, or the fermentation step was omitted. The cakes were baked at 180 °C for 18 min. Fortification of rye-buckwheat ginger cakes by low and high level of rutin was associated with the beneficial progress of the Maillard reaction towards the formation of melanoidins, while furosine formation at the early stage of Maillard reaction was decreased. However, loss of the nutritional value due to the formation of high amount of fluorescent (carboxymethyllysine (CML)) and fluorescent-intermediate compounds was observed. It has also been proved that rye-buckwheat ginger cakes fortified with low and high rutin doses are a rich source of biologically active compounds. Therefore, the cakes showed a high ability to inhibit the formation of advanced glycation end products (AGEs) in vitro and revealed high antioxidant potential. These findings may be important factors in complete evaluation of functional properties of ginger cakes. Stronger influence of rutin enrichment was observed in cakes baked from fermented-like dough than without this process

Działania opiekuńcze w profilaktyce i terapii

Praca recenzowana / Peer-reviewed paperOpieka jest potrzebna wszystkim, zarówno dzieciom, jak i dorosłym, a w sposób szczególny osobom starszym, w tym terminalnie chorym. Prezentowane w niniejszej monografi i teksty uwzględniają właśnie tę wieloczynnikową aktywność opiekuńczą. Autorami poszczególnych rozdziałów są pracownicy naukowi zaangażowani w proces edukacyjny w zakresie nauk o zdrowiu, pracujący w Krakowskiej Akademii im. Andrzeja Frycza Modrzewskiego, ale także studenci PWSZ w Tarnowie. W różnorodnym zakresie przedstawili i omówili oni główne tezy monografii

Analysis of Volatiles in Food Products

The evaluation of volatiles in food is an important aspect of food production. It gives knowledge about the quality of foods and their relationship to consumers’ choices. Alcohols, aldehydes, acids, esters, terpenes, pyrazines, and furans are the main chemical groups that are involved in aroma formation. They are products of food processing: thermal treatment, fermentation, storage, etc. Food aroma is a mixture of varied molecules. Because of this, the analysis of aroma composition can be challenging. The four main steps can be distinguished in the evaluation of the volatiles in the food matrix as follows: (1) isolation and concentration; (2) separation; (3) identification; and (4) sensory characterization. The most commonly used techniques to separate a fraction of volatiles from non-volatiles are solid-phase micro-(SPME) and stir bar sorptive extractions (SBSE). However, to study the active components of food aroma by gas chromatography with olfactometry detector (GC-O), solvent-assisted flavor evaporation (SAFE) is used. The volatiles are mostly separated on GC systems (GC or comprehensive two-dimensional GCxGC) with the support of mass spectrometry (MS, MS/MS, ToF–MS) for chemical compound identification. Besides omics techniques, the promising part could be a study of aroma using electronic nose. Therefore, the main assumptions of volatolomics are here described

Characterizing the Volatile and Sensory Profiles, and Sugar Content of Beeswax, Beebread, Bee Pollen, and Honey

Bee products are a well-known remedy against numerous diseases. However, from the consumers’ perspective, it is essential to define factors that can affect their sensory acceptance. This investigation aimed to evaluate the volatile and sensory profiles, and sugar composition of beeswax, beebread, pollen, and honey. According to the HS-SPME/GC-MS results, 20 volatiles were identified in beeswax and honey, then 32 in beebread, and 33 in pollen. Alkanes were found to dominate in beeswax, beebread, and pollen, while aldehydes and monoterpenes in honey. In the case of sugars, a higher content of fructose was determined in beebread, bee pollen, and honey, whereas the highest content of glucose was assayed in beeswax. In the QDA, the highest aroma intensity characterized as honey-like and sweet was found in honey, while the acid aroma was typical of beebread. Other odor descriptors, including waxy, pungent, and plant-based aromas were noted only in beeswax, honey, and pollen, respectively

The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples

Honey is a source of sugars, amino acids/proteins, and polyphenols, which are the main substrates and reactants in the Maillard reaction. Several bioactive molecules are formed and sequestered to the brown polymeric melanoidins, resulting in a gain and loss of antioxidant function in honey. Therefore, the relationships between the browning index and total phenolic contents, color, and antioxidant activity of Polish-originated honeys, namely acacia, buckwheat, heather, linden, multiflorous, and rapeseed, obtained from three local beekeepers, were addressed in this study. The Total Phenolic Content data showed the following order: buckwheat > heather > acacia > multiflorous > linden > rapeseed. The buckwheat honey also had the highest ability to scavenge free radicals in the range of 207.1–289.3 and 40.9–52.3 µmol Trolox g−1, provided by Antioxidant Compounds Water-soluble and Ferric Reducing Antioxidant Power assays, respectively. Furthermore, a higher degree of browning was observed in dark-colored honey, such as buckwheat (3.1) and heather (1.35 mAU), than in light ones. Moreover, L* and b* parameters had a greater value in the honey of multiflorous, linden, and rapeseed, and a* was higher in buckwheat and heather. The variables of browning and TPC, ACW, and FRAP were positively correlated with each other. It can be concluded that the browning index strongly contributed to parameters of honey appearance, bioactive compound content, and antioxidant activity

Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside

The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrroles and aldehydes, nonvolatile taste active compounds and melanoidins. In this article, we investigate the effect of quercetin 3β-D-rutinoside (rutin) supplementation, at the level of 5–50 mg per 100 g, of rye-buckwheat biscuits on the formation of phenolics and volatile Maillard reaction products (MRPs) such as pyrazines, furfuryl alcohol and furfural, determined by headspace solid phase microextraction followed by gas chromatography–mass spectrometry (HS-SPME/GC–MS), in addition to the effect on the antioxidant capacity. The study confirmed that rutin was stable under baking conditions as showed by its content in rye-buckwheat biscuits. Supplementation of biscuits with increasing amounts of rutin resulted in the progressive increase of total phenolics and antioxidant capacity measured by DPPH and OxHLIA assays, but it had no effect on their sensory quality. From the eighteen compounds identified by HS-SPME/GC–MS in the volatile fraction of biscuits were quantitated as a compounds-of-interest: methylpyrazine, ethylpyrazine, 2,3-; 2,5- and 2,6-dimethylpyrazines, as well as furfural, furfuryl alcohol and hexanal. The rutin supplementation of biscuits might be one of the factors to influence the formation of both desirable volatile compounds and undesirable toxic compounds. In conclusion, this study indicates for the significant role of polyphenols on the formation of volatile compounds in biscuits with possible future application in the development of healthy bakery products with high antioxidant capacity

Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine

Spices and herbs, as good sources of polyphenols, could be strong inhibitors of advanced glycation end-product (AGE) formation. The aim of this research was to measure the ability of various spices to inhibit AGEs and to study the correlation of AGE inhibition with total phenolic (TP) content and antioxidant capacity. Fourteen spices commonly used in European cuisine were extracted with a 50% ethanol solution, and their water and total phenolic contents and antioxidant capacities were examined. Antioxidant capacity was evaluated using three methods: (1) Measurement of the radical scavenging ability of 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and (2) 2,2-diphenyl-1-picrylhydrazyl (DPPH●); and (3) photochemiluminescence (PCL) assay. Antiglycation properties were studied in vivo using two model systems: Bovine serum albumin-glucose (BSA-glucose) and bovine serum albumin-methylglyoxal (BSA-MGO). The most potent glycation inhibitors, according to the BSA-MGO assay, were star anise (88%), cinnamon (85%), allspice (81%), and cloves (79%), whereas in the BSA-glucose measurement, oregano was noted to be a very effective inhibitor of the glycation process. The ability to inhibit glycation was highly correlated with TP values in the BSA-MGO and BSA-glucose assay (r = 0.84 and 0.76, respectively). Our research showed the high antiglycation ability of cinnamon, cloves, and allspice, and we suggest, for the first time, that anise could also be considered a good glycation inhibitor

Development and Validation of the 'Perceived Cognitions of the Family of Origin Questionnaire' (PCFO-Q) – A New Measure of Perceived Family Support for Rape Culture

The aim of the study was to develop and test the psychometric properties of the Perceived Cognitions of the Family of Origin Questionnaire (PCFO-Q) – a new measure of perceived family support for rape culture. The research consisted of two online studies. Study 1 involved a total of 496 participants, Study 2a included 198 participants, and Study 2b comprised 180 participants. Participants completed the following assessments online: the PCFO-Q (studies 1, 2a and 2b), Experiences in Close Relationship Scale-SF (study 1), Difficulties in Emotion Regulation Scale-SF, Rosenberg's Self-Esteem Scale, Modern Sexism Scale, and the Multidimensional Measure of Emotional Abuse-SF (study 2a). Exploratory and confirmatory factor analyses provided evidence for seven factors of the PCFO-Q: Subordination of Girls, Hostility toward Women, Inferior Child Roles, Authority and Dominance of Men, Justification of Violence, Rape Myths, and Family Secrets. The results indicated excellent reliability and good construct validity. PCFO-Q scores were associated with attachment anxiety and avoidance, relationship difficulties, emotion regulation difficulties, lower self-esteem, more modern sexism beliefs, and mental health problems. The PCFO-Q is a reliable and valid measure for studying rape culture at the cultural level. Perceived cognitions associated with rape culture may contribute to mental health problems and relationship difficulties, highlighting the importance of addressing these perceptions in prevention and intervention efforts

Sensory analysis and aroma compounds of buckwheat containing products — a review

Buckwheat is a rich source of starch, proteins, minerals and antioxidants, and as such has become a popular functional ingredient incorporated in diverse recipes/products with particular use in the gluten free market. Due to the absence of gluten, application of buckwheat or buckwheat derived ingredients in this particular food sector has increased significantly over recent years with many buckwheat-based products appearing globally. Sensory analysis is an integral part of the development of products that fulfill consumer expectations. Therefore, investigations on the incorporation of health promoting functional ingredients such as buckwheat into traditional recipes are often complemented by the evaluation of appearance, aroma, taste and texture as well as overall quality through standardized procedures involving trained judges or consumer panels. Aroma is of particular importance in driving consumer preference and its sensory assessment is often complemented with analytical workflows aiming to isolate and determine the concentration of volatile compounds in food and understand the effect of food components on the overall aroma intensity and/or perception of the final product. The present manuscript provides a review of recent advances and knowledge on the sensory characteristics, consumer preference and volatile compound analysis of buckwheat and buckwheat based products