Przeglądaj wg Autor "Nowicki, Marcin"

Teraz wyświetlane 1 - 3 z 3
  • Miniatura
    Pozycja
    Assessment of molecular dynamics in natural Shilajit using low-field NMR relaxometry for geographical traceability
    (De Gruyter, 2026-01-19) Kamgar, Elham; Baranowska, Hanna Maria; Kaykhaii, Massoud; Nowicki, Marcin; Kowalczewski, Przemysław Łukasz; Zembrzuska, Joanna
    Shilajit (Mumijo) is a phytomineral exudate known for its therapeutic potential, traditionally used in Ayurvedic medicine. Its molecular composition and consequently its therapeutic properties are influenced by geographical origin. Low-field nuclear magnetic resonance (LF NMR) offers a non-destructive tool to assess the molecular behavior of Shilajit rapidly and non-destructively. Twelve raw Shilajit samples from five regions (Iran, India, Nepal, Russia, and Kyrgyzstan) were analyzed using LF NMR at 15 MHz. Longitudinal magnetization relaxation (T1) and transverse magnetization relaxation (T2) relaxation times were measured using an inversion-recovery and Carr–Purcell– Meiboom–Gill pulse sequence, respectively. Three distinct relaxation behavior groups were identified. Group I showed only T1 (solid samples with undetectable T2), group II exhibited single T1 and T2 (moderately viscous, hydrated samples), while group III revealed biphasic T2 relaxation (indicating proton heterogeneity). Clear differences in relaxation profiles were observed across geographical origins, with Iranian samples showing the widest range of T1 values, while Russian and some Iranian samples exhibited dual T2 components. LF NMR relaxation parameters (T1, T2) are strongly dependent on the geographic origin and molecular structure of Shilajit. The technique shows promise for use in authentication and traceability of Shilajit, enabling differentiation based on relaxation signatures.
  • Miniatura
    Pozycja
    Enhanced nutritional value of mung bean microgreens compared to sprouts: a quantitative study
    (De Gruyter, 2026-02-19) Marottickal, Sheba Sunny; Saji, Neethu; Valattil, Noufan; Sajeev, Sudharsh; Surendran, Theertha; Kuriakose, Ritty; Syamala, Athira; Ivanišová, Eva; Nowicki, Marcin; Kowalczewski, Przemysław Łukasz
    Abstract: "Microgreens, the young edible seedlings of vegetables and herbs, have emerged as nutrient-rich alternatives in contemporary diets due to their enhanced sensory and nutritional attributes. This study investigates the nutritional composition and microbial quality of mung bean microgreens in comparison to mung bean sprouts. A consumer perception survey conducted via social media revealed that while awareness of microgreens’ health benefits is relatively high, actual consumption remains limited. On a fresh‑weight basis, microgreens showed lower protein and fat contents but nearly double the dietary fiber content compared to sprouts. Microgreens also exhibited elevated levels of essentialminerals such as calcium, magnesium, iron, and zinc, with a slight reduction in potassium content. Furthermore, a significant increase in ascorbic acid (p < 0.05) was observed, whereas chlorophyll content showed no notable difference (p > 0.05). These findings suggest that mung bean microgreens may serve as a superior functional food component, offering a convenient, sustainable option to increase dietary fiber, selected minerals, and vitamin C in modern diets."(...)
  • Miniatura
    Pozycja
    Upcycling Potato Juice Protein for Sustainable Plant-Based Gyros: A Multidimensional Quality Assessment
    (Licensee MDPI, Basel, Switzerland, 2025) Smarzyński, Krzysztof; Kowalczewski, Przemysław Łukasz; Tomczak, Aneta; Zembrzuska, Joanna; Ślachciński, Mariusz; Neunert, Grażyna; Ruszkowska, Millena; Świątek, Michał; Nowicki, Marcin; Baranowska, Hanna Maria
    The growing demand for sustainable, nutritionally adequate plant-based foods has driven innovation in meat analogues. This study presents a novel approach to upcycling potato juice protein—a by-product of starch production—into plant-based gyros (PBG) enriched with iron and dietary fiber. Four formulations (PBG1-PBG4) were developed using a blend of potato, rice, wheat, and pea proteins, and fortified with either ferritin-rich sprout powder or ferrous sulfate. Comprehensive analyses were conducted to assess nutritional composition, mineral content, glycoalkaloid safety, antioxidant activity, texture, water mobility, sensory appeal, and microbiological stability. All variants met high-protein labeling criteria and exhibited favorable fiber and mineral profiles. In vitro digestion significantly enhanced antioxidant bioaccessibility, particularly phenolic acids. Sensory evaluations favored ferritin-enriched variants, which also demonstrated superior texture and consumer acceptance. Microbiological assessments confirmed safety for up to 10 days under refrigeration. These findings highlight the potential of potato juice protein as a sustainable, functional ingredient in next-generation plant-based meat analogues.