Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods.

Malted gluten-free cereal grains and pseudo-cereals are interesting raw materials for producing fermented foods. The aim of the work was to assess selected technological quality characteristics and antioxidant properties of special malts in terms of use in the production of fermented foods. The research material consisted of malts made from oat, buckwheat, and brewing barley. Malting was performed on a microtechnical scale according to the standard scheme for brewing barley grain. The basic quality parameters of cereal grains obtained malts, and laboratory wort were assessed according to methods applicable in brewing. Atypical brewing malts were characterized by parameters such as malt extractability, protein solubilization, diastatic force, mash filtration time, and wort viscosity. The best results, comparable to barley malt, were obtained for naked oat malt. Malted buckwheat grains turned out to be the least biochemically modified, although their use in the production of beer and/or other fermented beverages is supported by the high content of bioactive substances and antioxidant potential. As the malting process of cereal plants improves their antioxidant properties and increases their nutritional value, oat and buckwheat malts can be successfully used to produce gluten-free fermented beverages or as an addition to fermented products, e.g., in baking and confectionery.

Influence of Pre-Treatment and Drying Methods on the Quality of Dried Carrot Properties as Snacks.

The aim of the current research was to evaluate the effect of pre-treatment and drying methods on the properties of dried carrots. Carrots were blanched (B) (1 or 3 min) or osmotic dehydrated (OD) (15 or 30 min) and dried by either convection (CD), microwave-convection (MW-CD), microwave-vacuum (MVD), or freeze-drying (FD). FD carrots showed the highest dry matter content (93.6-95.8%) and the lowest water activity (0.24-0.38). MVD carrots had lower dry matter content (79.5-95.8%) and two times more water activity (0.447-0.637) than FD. The highest color difference (∆E) in relation to raw material was noted in MVD samples (22-35) and the smallest in CD and FD (7-18), mainly due to the increase in brightness of the dried carrot. In general dried MCD carrot samples were characterized by the highest max force (hardness) (21.6-42.5 N; on average 34.7 N) in the breaking test and the lowest hardness was observed in the CD (10.8 N) ones. Pre-treatment and drying caused a significant decrease in the content of carotenoids (2.0-2.7 times) and chlorophyll (2.7-4.5 times) compared to the fresh carrot but a retention or increase in the total content of phenolics and antioxidant activity, especially in microwave-vacuum-dried carrots with an increase of even 2.7-2.9 times compared to raw material. High phenolic content (195.6-277.4 mg GA/100 g d.m.) was found in pre-osmotic dehydrated samples, and lower phenolic content was found in blanched samples (110.7-189.6 mg GA/100 g d.m.). Significantly, the highest average antioxidant activity was found in microwave-vacuum-dried samples (228.9 µmol Trolox/100 g d.m.). The results of this study indicate that microwave-vacuum-drying as an alternative to freeze-drying, including in combination with thermal or osmotic treatment, is very promising for the production of dried carrot snacks.

Are Basic Substances a Key to Sustainable Pest and Disease Management in Agriculture? An Open Field Perspective.

Pathogens and pests constantly challenge food security and safety worldwide. The use of plant protection products to manage them raises concerns related to human health, the environment, and economic costs. Basic substances are active, non-toxic compounds that are not predominantly used as plant protection products but hold potential in crop protection. Basic substances' attention is rising due to their safety and cost-effectiveness. However, data on their protection levels in crop protection strategies are lacking. In this review, we critically analyzed the literature concerning the field application of known and potential basic substances for managing diseases and pests, investigating their efficacy and potential integration into plant protection programs. Case studies related to grapevine, potato, and fruit protection from pre- and post-harvest diseases and pests were considered. In specific cases, basic substances and chitosan in particular, could complement or even substitute plant protection products, either chemicals or biologicals, but their efficacy varied greatly according to various factors, including the origin of the substance, the crop, the pathogen or pest, and the timing and method of application. Therefore, a careful evaluation of the field application is needed to promote the successful use of basic substances in sustainable pest management strategies in specific contexts.

The most common problems in lactation in the first days postpartum in Polish women - a cross-sectional study.

Breastfeeding is the primal form of feeding new-borns and has multiple benefits to mothers and children. However, often introduction of infant formula is necessary due to breastfeeding cessation or infant's inability to thrive on human milk. AIM: The aim of the study was to analyse elementary lactation problems in the first days postpartum leading up to feeding new-borns with infant formula. MATERIALS AND METHODS: The diagnostic survey that consisted of 28 questions was performed on a group of 194 patients staying at the Obstetrics and New-borns Department of the Duchess Anna Mazowiecka Clinical Hospital in Warsaw from September until December 2018. RESULTS: Most of respondents that gave birth naturally didn't give the infant formula after birth (62.4%, n=58/93), whereas patients giving birth by caesarean section 69.0% (n=69/100) fed infant formula to new-borns after birth. The administration of infant formula significantly depended on the mode of delivery (p<0.01) and on whether the baby had suckled on the first contact (p<0.01). Moreover, patients with prepregnancy diabetes (81.8%, n=9/11, p<0.05) and obesity (76.2%, n=16/21, p<0.05) were more likely to give children infant formula. CONCLUSIONS: Feeding with infant formula is more frequent after caesarean section and when there is coexistence of diseases with pregnancy. Suckling the breast during the first skin-to-skin contact has a positive effect on the duration of lactation.

Religion and Spirituality in Oncology: An Exploratory Study of the Communication Experiences of Clinicians in Poland.

Communication with patients regarding oncology-related aspects is a challenging experience and requires a high level of skill from the interlocutors. The aim of this study was to verify the influence of religion/spirituality in oncological settings from the health professionals' perspectives in Poland. It assessed the role of religion/spirituality in patient-clinician communication, death or stress self-management, empathy, and breaking bad news skills. Data collection was carried out through a standardized self-administered questionnaire with varying scales. The study cohort consisted of 60 medical practitioners specializing in oncological radiotherapy treatments. It was observed that strategies used for coping with patients' death, stress reduction, empathy, communication with patients and/or their relatives, or breaking bad news skills, may be gender-specific or may depend on the length of time employed, as well as experience in a cancer-related work environment. This study shows that spirituality and religiousness can support clinicians in managing challenging or negative emotions related to their work in cancer settings. Religiousness and spirituality can also serve as a potential therapeutic strategies for those exposed to patient suffering and death.

Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners.

Changes in the rheological properties of dough, as well as the microstructural, mechanical, and sensory properties of sponge cakes, as a function of the substitution of sucrose in a formulation with maltitol, erythritol, and trehalose are described. Moreover, the relationship between the examined properties was investigated. The replacement of sucrose with maltitol or trehalose did not affect the consistency index, whereas erythritol caused a decrease in its value. X-ray tomography was used to obtain the 2D and 3D microstructures of sponge cakes. All studied sweeteners caused the sponge cakes to have a typical porous structure. Erythritol and maltitol resulted in about 50% of the pores being smaller than 0.019 mm2 and 50% of the pores being larger than 0.032 mm2. Trehalose resulted in a homogeneous microstructure, 98% of whose pores were similar in size (0.019 to 0.032 mm2). The sponge cakes with polyols had a higher structure index than did the trehalose and sucrose samples. There were also significant differences in color parameters (lightness and chromaticity). The crust of the sponge cake with sweeteners was lighter and had a less saturated color than the crust of the sponge cake with sucrose. The sponge cake with maltitol was the most similar to the sponge cake with sucrose, mainly due to the mechanical and sensory properties. Trehalose led to the samples having high adhesiveness, which may limit its application as a sucrose substitute in sponge cake. Sensory properties were strongly correlated to cohesiveness, adhesiveness, and springiness and did not correlate to the 2D and 3D microstructures. It was found that 100% replacement of sucrose allows for a porous structure to be obtained. These results confirm that it is not the structure, but most of all the flavor, that determines the sensory perception of the sponge cakes.

Edible coatings as osmotic dehydration pretreatment in nutrient-enhanced fruit or vegetable snacks development: A review.

Edible coatings (ECs) are thin layers applied on food to protect it and improve quality. They are made from bio-based materials such as polysaccharides, proteins, lipids, or their composites. The incorporation of functional agents, such as bioactive compounds, vitamins, or antimicrobials into the EC, has been investigated to control the shelf life of many food products from horticulture ones to processed food. Osmotic dehydration (OD) as a mild technology may also positively impact the availability of innovative fruit snacks and consequently influence consumer health. Combination of the EC with the OD aims to remove water through the semipermeable membrane while limiting the transfer of solutes from the dehydrated tissue and in the opposite direction from the osmotic solution to the food. The development trend of the snack market is expanding, especially with health-promoting properties. Consumers pay increasing attention to quality of food and its beneficial effects on health. This review attempts to provide the advancement of recent studies on the application of the EC before the OD of different fresh or fresh-cut fruit and vegetables. A fundamental theory related to the methodology of creating the EC, their composition, and the influence on the physicochemical properties of products that are osmo-dehydrated to a medium water content or additionally dried to a low water content have been described. Efforts have been exerted to introduce hydrocolloids used in the production of the EC, including new sources of biopolymers such as agricultural waste and by-products. The perspectives of using ECs in the technology of producing pro-healthy snacks are emphasized.

Cinnamon as a Useful Preventive Substance for the Care of Human and Plant Health.

Cinnamon is widely used as a food spice, but due to its antibacterial and pharmacological properties, it can also be used in processing, medicine and agriculture. The word "Cinnamon" can refer to the plant, processed material, or an extract. It is sometimes used as a substance, and sometimes used as a mixture or as compounds or a group. This article reviews research into the effectiveness of various forms of cinnamon for the control of plant diseases and pests in crops and during storage of fruit and vegetables. Cinnamon acts on pests mainly as a repellent, although in higher doses it has a biocidal effect and prevents egg-laying. Cinnamon and its compounds effectively hinder bacterial and fungal growth, and the phytotoxic effects of cinnamon make it a possible herbicide. This article presents the wide practical use of cinnamon for various purposes, mainly in agriculture. Cinnamon is a candidate for approval as a basic substance with protective potential. In particular, it can be used in organic farming as a promising alternative to chemical pesticides for use in plant protection, especially in preventive treatments. The use of natural products is in line with the restriction of the use of chemical pesticides and the principles of the EU's Green Deal.

Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis.

The polyphenol content of tea depends on the growing region, harvest date, the production process used, and the brewing parameters. In this study, research was undertaken that included an analysis of the influence of the brewing process parameters on the content of total polyphenols (Folin-Ciocalteu), epigallocatechin gallate (HPLC), and antioxidant activity (against DPPH radicals) of fresh tea shrub leaves grown from Taiwan and of teas obtained from them (oolong, green in bags, and green loose from the spring and autumn harvest). The antioxidant potential was determined in the methanol and aqueous extracts, as well as in infusions that were obtained by using water at 65 or 100 °C and infusing the tea for 5 or 10 min. The highest content of total polyphenols and epigallocatechin gallate was found in green tea extracts from the spring harvest. However, in the case of infusions, the highest content of these compounds was found in green tea in bags. Steaming at 100 °C for 10 min, turned out to be the most favourable condition for the extraction. Oolong tea, brewed at 100 °C for 5 min was characterised by the highest antioxidant activity against stable DPPH radicals.

Durability of Cement and Ash Mortars with Fluidized and Siliceous Fly Ashes Exposed to HCl Acid Environment over a Period of 2 Years.

The paper presents results of research on the impact of fly ash from fluidized bed combustion (FBC) of lignite, used in quantities of 30 and 45% by mass, and the mixture of FBC and silicious fly ash in amount of 45% by mass, on properties of cement-ash mortars. Mortars were exposed to aggressive environment of 1, 3, and 5% HCl solutions for 2 years. Mortars containing 45% FBC exposed to 1% HCl solution (pH = 2) showed the highest durability from among other mortars. The growth of their strength observed after 90 days of testing in 1% HCl environment, as well as the lowest drop of strength after 730 days of exposure to this environment, resulted from the reduced amount of large pores from 20 to 200 nm in mortars containing fly ash, with simultaneous growth of smaller pores of <20 nm during testing. A beneficial effect has been demonstrated of FBC addition to cement on properties of cement-ash mortars exposed to the aggressive impact of the HCl. Mortars with FBC fly-ash content increased to 45% by mass showed higher strength values, smaller differences in linear and mass changes, and increased durability in an aggressive environment observed during 730 days of testing.

Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale.

The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and 30%) and DF preparations (apple, blackcurrant, chokeberry and hibiscus). The bars were baked at 180 °C for 20 min. These snack bars, based on pumpkin seeds, sunflower seeds, flaxseed and wholegrain oatmeal, are a high-calorie product (302-367 kcal/100 g). However, the composition of the bars encourages consumption. In addition to the ability to quickly satisfy hunger, such bars are rich in many natural ingredients that are considered pro-health (high fibre content (9.1-11.6 g/100 g), protein (11.2-14.3 g/100 g), fat (17.0-21.1 g/100 g, including unsaturated fatty acids), carbohydrates (20.5-24.0 g/100 g), as well as vitamins, minerals and a large number of substances from the antioxidant group. The addition of kale caused a significant increase of water content, but reduction in the value of all texture parameters (TPA profiles) as well as calorific values. The content of polyphenols was strongly and positively correlated with the antioxidant activity (r = 0.92). In the bars with 30% addition of kale (422 mg GA/100 g d.m.), the content of polyphenols was significantly higher than based ones (334 mg GA/100 g d.m.). Bars with the addition of the DF were characterized by a higher antioxidant activity, and the content of carotenoids, chlorophyll A and B and polyphenols. High sensory quality was demonstrated for all (from 4.8 to 7.1 on a 10-point scale). The addition of fibre preparations was also related to technological aspects and allows to create attractive bars without additional chemicals.

Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans.

The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60 °C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50 °C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheological properties of chocolate milk mass was demonstrated. At 50 °C, the viscosity and the yield stress of the conched mass showed its highest value.

The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets.

This paper presents the influence of blanching, ultrasonic processing and freezing conditions on selected physical properties of freeze-dried red beet, i.e., water activity, structure, porosity and shrinkage. Red beets subjected to a selected pre-treatment using its various parameters were frozen by three methods and then freeze-dried. Ultrasound reduced the water activity of samples. Blanching in water reduced shrinkage and improved porosity. In addition to the type of pre-treatment applied, the quality was also affected by freezing conditions before drying. Combined freezing resulted in the highest shrinkage and the lowest porosity and water activity. Slowly frozen samples were characterized by the best porosity.

The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method.

The visible trend in the development of the snack market focuses on the use of innovative technologies such as low-temperature or hybrid processes that allow the preservation of native ingredients of raw plant materials. In addition, the high antioxidant potential of, for example, chokeberry fruit can be used to support technological processes and create new products. The aim of the study was to evaluate the possibility of using chokeberry juice concentrate as a component of an osmotic solution to enrich apple samples with natural bio-ingredients and obtain dried apples with increased content of ingredients with antioxidant properties; pro-healthy apple chips. The research material consisted of apples that underwent osmotic dehydration in solutions of sucrose or sucrose and chokeberry juice concentrate and then were dried by the freeze-drying or the hybrid method. The freeze-drying was more beneficial for maintaining the vitamin C content, while the use of the hybrid method resulted in the preservation of more polyphenolic compounds. The sensory evaluation indicated the need to modify the composition of the osmoactive solution. Due to the use of chokeberry juice concentrate, the content of vitamin C, polyphenols, and the antioxidant activity of dried apples was increased.

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying.

Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemical and sensory properties of 3 mm slices of Japanese quince fruit (with skin, without seeds) obtained by osmotic pre-treatment in chokeberry and apple juice concentrates, and with the use of convection (convective drying, C-D), freeze-drying (F-D), and convection-microwave-vacuum drying (hybrid) are assessed. The methods of drying osmo-dehydrated slices do not affect the dry matter content. In most dried quince, the water activity is 0.40 or lower. Pre-osmotic dehydration and drying have a significant impact on the mechanical and acoustic properties of quince chips. Sensory attractive chips emit loud acoustic emission (AE) during the breaking test. Chips that are osmo-dehydrated in a mixture of chokeberry juice concentrate and sucrose and dried by a hybrid method are attractive. They have a dark red color given by chokeberry concentrate and a slight sweet (with a slight sour-bitter) taste. The sensory evaluation was useful for determining the quality of the chips in terms of their texture (crispness) tested by mechanical methods. Their sensory ratings (overall desirability as weight of color, taste, crispness, and flavor) are high and similar (from 3.8 to 4.1). The use of innovative drying methods with pre-osmotic treatment allows obtaining dried material with properties comparable to those obtained by the F-D method, but in a much shorter time, i.e., with lower energy and using a simple method.

Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit.

In this study, the impacts of two different pear cultivars, "Conference" and "Alexander Lucas", on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. The required drying time to obtain 0.2 kg H2O/kg dry solid (d.s.) was longer for "Conference" than "Alexander Lucas" and was 20 min by CD and 5 min by MCD. The pear cultivar, in conjunction with the drying method (CD or MCD), affected the number of AE events and the work of breaking. The CD pear of the "Conference" cultivar was characterized by higher force, higher breaking work and stronger AE relative to the CD pear of the "Alexander Lucas" cultivar. There were no differences in taste or overall quality, but the hardness was higher for the CD "Conference" pear. A principal component analysis showed that panelists preferred dried fruit with good taste and overall quality but lower hardness. A positive correlation was found between the number of acoustic events and sensory hardness; thus, an acoustic method can be useful for effectively evaluating the texture of dried pears. These results show that the dried pear slices that generated fewer AE events upon breaking were perceived as better by the panelists.

Field Exploitation of Multiple Functions of Beneficial Microorganisms for Plant Nutrition and Protection: Real Possibility or Just a Hope?

Bioproducts, i.e., microbial based pesticides or fertilizers (biopesticides and biofertilizers), should be expected to play an ever-increasing role and application in agricultural practices world-wide in the effort to implement policies concerned with sustainable agriculture. However, several microbial strains have proven the capacity to augment plant productivity by enhancing crop nutrition and functioning as biopesticides, or vice-versa. This multifunctionality is an issue that is still not included as a concept and possibility in any legal provision regarding the placing on the market of bioproducts, and indicates difficulties in clearly classifying the purpose of their suitability. In this review, we overview the current understanding of the mechanisms in plant-microbe interactions underlining the dual function of microbial strains toward plant nutrition and protection. The prospects of market development for multifunctional bioproducts are then considered in view of the current regulatory approach in the European Union, in an effort that wants to stimulate a wider adoption of the new knowledge on the role played by microorganisms in crop production.

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content.

The aim of the study was to analyze the antioxidant character of conched chocolate milk masses, taking into account different protein content in milk. For the study, cocoa liquor obtained from roasted and unroasted cocoa beans from different regions, as well as milk powder obtained by spray and cylindrical drying were used. The analysis that was carried out showed that the protein content of powdered milk products ranged from about 11.6% (w/w) to over 31% (w/w). Lower content of polyphenols and lower antioxidant activity were shown in the masses to which the addition of milk with higher protein content was applied. The analysis of antioxidant character of chocolate milk masses showed higher total polyphenols content in masses prepared from unroasted cocoa beans liquor.

Formulation of Microbial Inoculants by Encapsulation in Natural Polysaccharides: Focus on Beneficial Properties of Carrier Additives and Derivatives.

In the last 10-15 years, the wide application of bioformulated plant beneficial microorganisms is accepted as an effective alternative of chemical agro-products. Two main problems can be distinguished in their production and application: (a) economical competiveness based on the overall up-stream and down-stream operational costs, and (b) development of commercial products with a high soil-plant colonization potential in controlled conditions but not able to effectively mobilize soil nutrients and/or combat plant pathogens in the field. To solve the above problems, microbe-based formulations produced by immobilization methods are gaining attention as they demonstrate a large number of advantages compared to other solid and liquid formulations. This mini-review summarizes the knowledge of additional compounds that form part of the bioformulations. The additives can exert economical, price-decreasing effects as bulking agents or direct effects improving microbial survival during storage and after introduction into soil with simultaneous beneficial effects on soil and plants. In some studies, combinations of additives are used with a complex impact, which improves the overall characteristics of the final products. Special attention is paid to polysaccharide carriers and their derivates, which play stimulatory role on plants but are less studied. The mini-review also focuses on the potential difficulty in evaluating the effects of complex bio-formulations.

Influence of sucrose substitutes and agglomeration on volatile compounds in powdered cocoa beverages.

Volatile aromatic substances are the main factors contributing to the acceptability of cocoa products. The beneficial effect of fat-free ingredients of cocoa beans on human health has been scientifically proven. This encourages the consumption of cocoa products as well as further research on improving their processing technology. The aim of this study was to analyse changes in the composition of volatile compounds and their impact on the sensory characteristics of an agglomerated cocoa powder mixture with modified composition for the raw material. The basic mixture was composed of 20% cocoa and 80% sucrose. Changes in mixture composition involved partial or total replacement of sucrose with maltodextrin or a mixture of glucose and fructose. Mixing and agglomeration were carried out in a fluid bed agglomerator. The analysis of volatile compounds was carried out using a gas chromatograph coupled with mass spectrometer, and 1,2-dichlorobenzene was used as an internal standard. The analysis showed the presence of over 70 various chemical compounds. Such volatile compounds as acetic acid, 2,3-butanediol, nonanal, and pentanoic acid, were found in almost all tested products. The highest content of acetic acid was determined in cocoa powder. In the case of the investigated cocoa beverages, the raw material composition and agglomeration affected their volatile compounds content. The analyses demonstrated a reduction in the content of volatile compounds caused by agglomeration.