Design of Physicochemical Properties of Eggs as a Result of Modification of the Fat Fraction of Laying Feed.

The aim of this study was to investigate and confirm the properties of eggs produced by laying hens fed a diet consisting of pomegranate seed oil as a source of CLnA and flaxseed oil as a source of α-linolenic acid. The study involved determining the chemical composition of the eggs, including their fatty acid profile. The results showed that modifying the laying hens' feed composition resulted in eggs with high nutritional value, with a favorable change in their fatty acid profile. In most cases, the addition of linseed oil or pomegranate seed oil did not affect the physical and chemical properties of the eggs. However, the diet of laying hens had a positive effect on the fatty acid profile of the egg yolk. The presence of conjugated linolenic acid trienes in eggs produced by laying hens fed a modified diet makes them a potential source of these compounds for human consumption.

When Incorporated into Fruit Sorbet Matrix, Are the Fructans in Natural Raw Materials More Beneficial for Bone Health than Commercial Formulation Added Alone?

We assessed the extent to which fructans from various sources and added in various forms (raw materials in diet alone or incorporated into a strawberry matrix) differ in their effectiveness towards selected parameters related to bone health under calcium hypoalimentation in growing female Wistar rats. The aim of this study was to evaluate the levels of selected parameters involved in calcium metabolism, in response to a 12-week restriction of Ca intake: serum ions (Ca, Mg, P); the activity of alkaline phosphatase-using a BS 120 analyzer; the markers of bone turnover (osteocalcin, CTX; using a Rat-MidTMOsteocalcinEIA Kit and RatLapsTMEIA, respectively); and the bone mineral content (BMC) and density (BMD), using a Norland Excell Plus Densitometer. Among the examined markers, the CTX concentration increased dramatically under calcium hypoalimentation. The presence of Jerusalem artichoke (independently of the form of addition) and yacon root powder (with strawberry sorbet matrix) in the rats' diet led to a significantly lower CTX concentration than was observed in the low-calcium control group. The type of fructan influenced the bone mass content. When fructan was added to the low-calcium diet as an ingredient of sorbet, it exerted more pronounced effects on the biochemical parameters of bone metabolism than when added alone, in the growing-female-rat model.

Impact of Hydrothermal Treatments on Nutritional Value and Mineral Bioaccessibility of Brussels Sprouts (Brassica oleracea var. gemmifera).

Hydrothermal treatment of Brussels sprouts (Brassica oleracea var. gemmifera) induces both physical and chemical changes in nutrients and non-nutrients. It also affects the bioaccessibility of individual compounds. The aim of this study was to investigate the influence of hydrothermal treatment (boiling, steaming, and sous vide technique) on the concentration of the selected nutrients and non-nutrients in Brussels sprouts and in vitro bioaccessibility of the mineral components. It has been shown that, in terms of the leaching of nutrients and non-nutrients into the aqueous medium, traditional cooking in water involves the greatest percentage loss (the highest decrease in dry matter (11.8%), ash (13.3%), protein (10.4%), crude fat (43.3%), dietary fiber (9.5%), digestible carbohydrates (12.2%), and most of mineral components (7.6-39.8%)). In contrast, steam cooking and sous vide cooking of Brussels sprouts allow a higher level of preservation of the individual compounds. By using reduced process temperatures and vacuum packaging, sous vide cooking can be an alternative to traditional cooking to preserve the higher nutritional value of Brassica oleracea var. gemmifera (preservation of dry matter, ash, crude fat, and most of the mineral components at the level of the raw sample p ≤ 0.05).

Hydrothermal Treatment Effect on Antioxidant Activity and Polyphenols Concentration and Profile of Brussels sprouts (Brassica oleracea var. gemmifera) in an In Vitro Simulated Gastrointestinal Digestion Model.

Brussels sprouts are a source of polyphenolic compounds. However, their concentration is affected by many factors depending on the plant material, hydrothermal treatment methods and digestion in the gastrointestinal tract. The aim of this study was to determine the effect of hydrothermal treatment on the antioxidant activity, concentration and profile of polyphenols of Brassica oleracea var. gemmifera in an in vitro simulated gastrointestinal digestion model. The study showed a significant effect of the type of hydrothermal treatment on total polyphenol concentration, polyphenolic acid profile, flavonoid content and antioxidant activity. Traditional boiling in water was the least effective type of hydrothermal treatment with respect to bioactive components of Brussels sprouts. Sous-vide was the most effective hydrothermal treatment in terms of retention of polyphenolic compounds and high antioxidant activity, thus providing a better alternative to steam cooking. Using an in vitro model, a significant difference was demonstrated between the concentration of bioavailable polyphenolic compounds and the polyphenol content of the plant material before digestion. The influence of the type of hydrothermal treatment used on the concentration of bioavailable polyphenolic compounds was maintained in relation to material not subjected to in vitro digestion (except for antioxidant activity).

Functional Food-Consumer Motivations and Expectations.

This review provides insight into consumer attitudes toward functional food (FF), with the purpose of better understanding the needs and behavior regarding this kind of product. A total of 47 articles were selected for this paper. The available studies from last 20 years differ according to the focus (awareness, attitudes, motivations, willingness, acceptance by consumers) and methodologies used. Several factors, including socio-demographic, cognitive and attitudinal ones, seem to be serve as the basis for the acceptance of functional products. The research papers showed that nutritional knowledge is the most important of these. Older people are more interested in functional products than younger consumers, because of their stronger belief in the health benefits of FF. Moreover, women are more open to compromise between taste and health properties. Claims concerning the disease preventative properties of FF are the most attractive for consumers. This review focuses also on future perspectives for the functional food market. Adequate knowledge and evidence-based communication seem to be the most promising ways to increase consumers' interest in these kinds of products.

Covid-19 pandemic and food: Present knowledge, risks, consumers fears and safety.

BACKGROUND: COVID-19 is a pandemic disease that has paralyzed social life and the economy around the world since the end of 2019, and which has so far killed nearly 600,000 people. The rapidity of its spread and the lack of detailed research on the course and methods of transmission significantly impede both its eradication and prevention. SCOPE AND APPROACH: Due to the high transmission rate and fatality resulting from COVID-19 disease, the paper focuses on analyzing the current state of knowledge about SARS-CoV-2 as well as its potential connection with food as a source of pathogen and infection. KEY FINDINGS AND CONCLUSIONS: There is currently no evidence (scientific publications, WHO, EFSA etc.) that COVID-19 disease can spread directly through food and the human digestive system. However, according to the hypothesis regarding the primary transmission of the virus, the source of which was food of animal origin (meat of wild animals), as well as the fact that food is a basic necessity for humans, it is worth emphasizing that food can, if not directly, be a carrier of the virus. Particular attention should be paid to this indirect pathway when considering the potential for the spread of an epidemic and the development of prevention principles.

The effect of fructan-enriched diet on bone turnover parameters in ovariectomized rats under calcium restriction.

INTRODUCTION: Osteoporosis, the "quiet epidemic", is one of the most serious threats to public health. It is known that estrogen plays a significant role in the regulation of bone turnover, and its loss at menopause causes osteoporosis. Added to this, insufficient calcium intake accelerates bone mass loss, increasing the risk of fractures. OBJECTIVE: The study aimed to answer the question whether a fructan-enriched diet could be helpful in preventing from disturbances in bone turnover caused by calcium restriction combined with ovariectomy-induced estrogen deficiency. The differences related to the kind of fructan and 'matrix effect' of fructan action (form of addition) were also evaluated. MATERIAL AND METHODS: The study was conducted using sham-operated (control groups) or ovariectomized (OVX) rats fed a calcium restricted diet. The treatment diets contained one of three fructan sources - Jerusalem artichoke, yacon and Beneo Orafti Synergy1 - added alone or as an ingredient of strawberry sorbet, all in the amount providing 8% fructans. Analyses of biological material included: serum Ca, Mg and P concentrations, alkaline phosphatase activity (ALP), osteocalcin (OC) and C-telopeptide degradation products from type I collagen (CTX). Densitometric parameters of femora were also assayed. RESULTS: Among markers of bone turnover, the ALP activity depended both on the kind of fructan and the form of addition. The highest value was shown in the OVX group fed a low-calcium diet, whereas administration of diet enriched with Jerusalem artichoke led to an almost 50% decrease in the value of this parameter. Dietary fructans also lowered the OC level. Feeding rats with diet containing sorbet enriched in yacon or Jerusalem artichoke resulted in a decrease of CTX, compared to the diet containing yacon alone or fructan formulation in both forms No significant differences were observed in densitometric parameters between treatment groups. CONCLUSIONS: The obtained findings suggest that fructan administration with a calcium-restricted diet might exert a positive effect on bone turnover parameters. Regarding the form of their addition, it is possible that other constituents of sorbets contributed to the fructan action. It remains open whether this impact would be significant over a longer period of time.

Could fructan sources in strawberry matrix be more effective as a tool for improvement of bone structure than these compounds added to diet alone? - Study on osteopenic rat model.

INTRODUCTION: Osteoporosis, a disease associated with ovarian hormone deficiency following menopause, is the most common cause of age-related bone loss. Although an optimal intake of Ca is vital - both bone accretion during growth and maintenance in adult life - a great percentage of the population consumes far below the recommended amounts of this mineral. On the other hand, there are evidences that fructans enhance not only Ca absorption, but bone calcium as well. OBJECTIVE: In the knowledge that estrogen deficiency and insufficient Ca in the diet during postmenopause cause serious problems with resultant osteoporosis, the aim of this study is to assess the effects of a diet enriched in fructan-containing sources alone, or in the "strawberry matrix", on the structure of bone in OVX rats under calcium hypoalimentation. MATERIAL AND METHODS: Experimental animals were female Wistar rats, sham-operated or ovariectomized. The treatment with Ca-restricted diets also contained one of the sources of fructan (Jerusalem artichoke, yacon, Beneo Orafti Synergy1), in the amount providing 8% of fructans. Femur architecture of rats was assessed by tomography and Ca content by the AAS method. RESULTS: Ovariectomy led to a significant decrease in femoral Ca content, total mineral content and bone density of rats. This study shows that a diet containing inulin-type fructan (especially as a component of strawberry product) improved bone quality (i.e. increase in Ca content in femur, total density in middle part of bone, as well as decrease of endosteal circumference) in OVX rats under calcium hypoalimentation. CONCLUSIONS: These findings suggest that a fructan-enriched diet could be potentially useful for postmenopausal osteoporosis. It is important to determine an optimal dietary level of fructan with the long-term goal of developing a dietary strategy in osteoporosis prevention.

Sous-vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegetables.

BACKGROUND: Vegetables are important components of the human diet. The method used to process them is crucial with respect to the nutritional quality of the ready-to-eat product. The present study aimed to assess whether the sous-vide method could represent an alternative for the traditional cooking of Brassica vegetables. RESULTS: The sous-vide method appeared to be the most advantageous technique in relation to the preservation of vitamin C, both directly after processing and during the storage of processed vegetables. Among the studied phytochemicals, p-coumaric and gallic acids were found to be the most stable out of all the vegetables cooked by this method. CONCLUSION: The sous-vide method should be considered as an optimal technique with respect to the thermal treatment of Brassica vegetables. © 2018 Society of Chemical Industry.

Fructan-Enriched Diet Increases Bone Quality in Female Growing Rats at Calcium Deficiency.

This study was designed to determine the effect of feeding female rats with low-calcium diet containing one of three fructan sources (Jerusalem artichoke, yacon, Beneo Orafti Synergy1), on selected bone parameters. Growing Wistar rats were fed modified AIN-93 G diet enriched in fructan sources (8%), added alone or as a strawberry sorbet ingredient. Two of eight groups were a validation model, where the positive control group was fed with recommended calcium dose in the diet (RCD), and negative one - with low calcium diet (LCD). After 12 weeks, femoral Ca content, bone densitometry, architecture and hardness were examined. The positive effects on femoral Ca content and cortical thickness, area and content in distal part of bone was observed after feeding animals diet enriched in Jerusalem artichoke sorbet. Beneficial action on other bone tomographic parameters (particularly trabecular volumetric bone mineral density) in this part of femur were associated mainly with the consumption of the diet with sorbet containing yacon. Our results showed an important role of diet containing frozen strawberry desserts enriched in fructan sources in the maintenance of healthy bones of growing organism. It may suggest possible synergisms between fructans and bioactive substances of strawberry.

The quality of eggs (organic and nutraceutical vs. conventional) and their technological properties.

The aim of the study was to compare the quality of commercially available eggs: organic (attested organic farm) - OE, nutraceutical (enriched in n-3 fatty acids) - NE, vs. conventional (cage raising system) - CE and their technological (emulsifying) properties. Their basic chemical composition (i.e., moisture, protein, fat, ash) as well as mineral (Na, K, Ca, Mg, Zn, Fe, Mn, Cu) contents were assessed, and fatty acid profiles were determined. Next, the suitability of the eggs for mayonnaise production was assessed.The yolk of organic eggs contained the highest protein (17.7 g/100 g), K (134.7 mg/kg), and Cu (0.15 mg/kg) levels. Meanwhile, the yolk of conventional eggs was the most abundant in Mg (14.6 mg/kg) and Fe (9.05 mg/kg), and the nutraceutical ones - in Ca (109.0 mg/kg) as well as Mn (0.26 mg/kg). Albumen of organic eggs contained the highest level of protein (13.0 g/100 g), whereas the nutraceutical ones contained the highest levels of - ash (1.2 g/100 g), K (150.2 mg/kg), Zn (0.11 mg/kg), and Mn (0.04 mg/kg). Nutraceutical eggs contained a higher amount of n-3 and monounsaturated fatty acids but also smaller saturated fatty acids content. This beneficial fatty acids profile is particularly important from the nutritional point of view. Despite the lack of differences in emulsifying properties among the studied eggs, the mayonnaises prepared on the basis of the nutraceutical eggs showed better stability. This attribute is very important for both the producer (during product transport) and the consumer (during dish preparation).

Effect of dietary pomegranate seed oil on laying hen performance and physicochemical properties of eggs.

The objective of the study was to determine the effects of pomegranate seed oil, used as a source of punicic acid (CLnA) in the diets of laying hens, on the physicochemical properties of eggs. Forty Isa Brown laying hens (26weeks old) were equally subjected to 4 dietary treatments (n=10) and fed a commercial layer diet supplying 2.5% sunflower oil (control) or three levels (0.5, 1.0 and 1.5%) of punicic acid in the diets. After 12weeks of feeding the hens, eggs collection began. Sixty eggs - randomly selected from each group - were analysed for physicochemical properties. Eggs naturally enriched with CLnA preserve their composition and conventional properties in most of the analysed parameters (including chemical composition, physical as well as organoleptic properties). Dietary CLnA had positive impact on the colour of the eggs' yolk, whereas the hardness of hard-boiled egg yolks was not affected. Additionally, increasing dietary CLnA led to an increase not only the CLnA concentrations, but also CLA in egg-yolk lipids.

Assessment of polyphenols, beta-carotene, and vitamin C intake with daily diets by primary school children.

The aim of this study was to analytically evaluate the daily intake of total polyphenols, ß-carotene, and vitamin C by 10- to 12-year-old children. Twenty four-hour dietary recalls were collected in spring and autumn 2006 from students in Krakow and Skawina (Malopolska region, Poland). The content of vitamin C, polyphenols, and ß-carotene was determined in reconstructed daily diets. Statistical analysis did not show any significant differences between the mean intake of measured compounds according to school location, gender, or season. Diets of children contained adequate amounts of polyphenols in relation to the recommended values. Intake of ß -carotene usually exceeded the recommended retinol equivalent; in contrast, vitamin C did not meet requirements. Increased consumption of fruits and vegetables rich in vitamin C is recommended.

Effect of hydrothermal processing on phenolic acids and flavonols contents in selected brassica vegetables.

BACKGROUND: Commonly occurring diseases can have the origin in oxidative processes ongoing in the human body. Vegetables of Brassicaceae family are the essential sources of natural antioxidants, especially phenolic compounds, in the human diet. The research was aimed to estimate the content of phenolic compounds in selected vegetables and their quantity changes during hydrothermal processes. MATERIAL AND METHODS: The vegetables subjected to analysis were: kale, broccoli, Brussels sprouts, and white and green cauliflower. The fresh and processed (blanched, cooked, frozen, cooked after freezing) vegetables were freeze-dried. The levels of phenolic acids and flavonols by HPLC method were estimated. RESULTS: The presence of derivatives of hydroxycinnamic acid, mainly of caffeic acid, p-coumaric acid, sinapic acid and of flavonols - kaempferol, and in smaller amounts of quercetin was found. The largest amounts of above components were present in kale (total 94.4 mg•100 g-1 of fresh matter), whereas the smallest amounts were found in white and green cauliflower - 3.6 mg•100 g-1 f.m. and 3.03 mg•100 g-1 f.m., respectively. The applied technological processes contributed to lover amounts of all tested compounds depending on the process and the vegetable kind. The biggest loses, up to 70-80%, took place during cooking of raw and previously frozen vegetables. CONCLUSIONS: Analysed Brassicaceae were characterized by high contents of the investigated flavonoids. The best source of those compounds was kale whereas the smallest amounts of searched components were presented in cauliflowers. The used hydrothermal processes led to losses of searched compounds.

Comparison of calcium and magnesium contents in cruciferous vegetables grown in areas around steelworks, on organic farms, and those available in retail.

The aim of the present study was to compare calcium and magnesium contents in cruciferous vegetables grown under diversified ecological conditions for three consecutive years, independently of the climatic and agrotechnical conditions. The metal contents were determined using validated Atomic Absorption Spectrometry with atomization in the flame (FAAS method; spectrometer: AA240FS Varian). The dry mass of various vegetable species cultivated on organic farms contained, in most cases, significantly higher or similar calcium and magnesium amounts in comparison with those from farms located in the closest vicinity of steelworks and those purchased at local markets. Cruciferous vegetables from the two latter sources showed comparable contents of the essential minerals under study.

Comparison of lead and cadmium contents in cruciferous vegetables grown under diversified ecological conditions: Cracow region of Poland.

The aim of the present study was to compare lead and cadmium contents in cruciferous vegetables grown under diversified ecological conditions for three consecutive years, independently of the climatic and agrotechnical conditions. The research was conducted in the Cracow region of Poland and tests vegetables near the Steelworks, from ecological farms, and from local markets. The heavy metal contents were determined using the validated Atomic Absorption Spectrometry method, including electrothermal atomization, with an ET-AAS graphite cuvette (Varian AA240Z, made by Varian). Cruciferous vegetables cultivated in the areas surrounding the steelworks were characterized by alarmingly high lead content versus ecological and commercially available vegetables, while the contents of this metal in vegetables from the two latter locations did not differ. It cannot be definitively stated that the origin of vegetables influenced their cadmium content.

[The content of phenolic compounds and antioxidant activity ready to eat desserts for infants]. / Zawartosc zwiazków fenolowych oraz aktywnosc antyoksydacyjna gotowych do spozycia deserów dla niemowlat.

The aim of this study was to determine the content of phenolic compounds and antioxidant activity in ready-to-eat desserts for babies. The experimental material consisted of six kinds of fruit desserts taken from the market in 2008, in which the content of dry matter phenolic compounds and antioxidant activity levels on the basis of free radical quenching ability ABTS were determined. The largest share of dry matter was found in apricot mousse with apples and bananas (16.9%). The largest amounts of phenolic compounds were found in the cream with apple and wild rose (186.3 mg/100 g) and apple with forest fruits (170.7 mg/100 g). The highest antioxidant activity among the desserts was determined in cream with apple and wild rose (14.2 micromol Trolox/g) and apple mousse with peaches (12.8 micromol Trolox/g). The antioxidant capacity of the remaining examined purée was slightly lower and ranged from 11.4-11.7 micromol Trolox/g.