Przeglądaj wg Autor "Zembrzuska, Joanna"

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    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.
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    Plant-derived phenolic acids in Shilajit: a comparative HPLC–MS/MS analysis across five regions
    (Nature Portfolio, 2026-02-16) Kamgar, Elham ; Spryszyńska, Aleksandra ; Zembrzuska, Joanna ; Kowalczewski, Przemysław Łukasz ; Kaykhaii, Massoud
    Abstract: "Shilajit, a resinous exudate traditionally used in Asian medicine, is thought to originate from the decomposition of plant material, yet direct chemical evidence for this hypothesis has remained limited. Here, we report the first comprehensive quantification of phenolic acids, as the key plant-derived antioxidants, in eleven Shilajit samples from Iran, India, Nepal, Russia, and Kyrgyzstan using HPLC–MS/MS. Nine phenolic acids (gallic, vanillic, syringic, caffeic, p-coumaric, ferulic, sinapic, chlorogenic, and rosmarinic acids) were identified and quantified. Most samples had more hydroxybenzoic acids (gallic, vanillic, syringic) than hydroxycinnamic acids. Gallic acid was the most abundant compound, reaching up to 2839.28 μg g−1 in Iranian Shilajit, whereas rosmarinic acid displayed exceptionally high levels (216.26 μg g−1) in one Iranian sample. The pronounced geographical variation in phenolic acid composition suggests a strong environmental and botanical influence on Shilajit formation. These findings provide molecular evidence supporting its plant-based origin and highlight phenolic acids as contributors to Shilajit’s well-documented antioxidant and therapeutic effects. The study also establishes a robust analytical platform for future standardization and quality assessment of Shilajit as a natural medicinal product."(...)
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    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.