1.2 Artykuły z wydawnictw zewnętrznych

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http://hdl.handle.net/11315/20648

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High tea consumption diminishes salivary 17beta-estradiol concetration in Polish women
(Cambridge University Press, 2006) Kapiszewska, Maria; Miśkiewicz, Małgorzata; Ellison, Peter T.; Thune, Inger; Jasieńska, Grażyna
We hypothesized that among reproductive-age women consuming large quantities of tea, the production of estradiol would be suppressed. It has been shown that catechins and theaflavines, the major constituents of tea, inhibit aromatase, an enzyme which catalyses the conversion of androgens to estrogens. Our study included Polish women living in urban (N=61) and rural (N=48) areas. Women collected daily saliva samples for one complete menstrual cycle and filled out dietary questionnaires. Saliva samples were analyzed by radioimmunoassay for concentration of 17-β estradiol (E2). Women with high (above the median) average daily consumption of black tea had reduced levels of salivary E2, in comparison with women who drank less black tea (below median). This effect was observed within the whole study group, as well as separately within urban (p = 0.0006) and rural (p = 0.013) groups. High intake of the sum of subclasses of tea catechins and epigallocatechin gallate, assessed using the USDA database [http://www.nal.usda.gov], was also associated with lower concentrations of E2 within all women (p = 0.01 and p = 0.0001, respectively) and within the urban group (p = 0.0001 and p = 0.004, respectively). Similar relationships were observed between the sum of subclasses of theaflavines and thearubigines and E2 levels for the whole group (p = 0.002) and for urban women (p = 0.02). Women with high consumption of tea had lower levels of E2 concentration throughout the entire menstrual cycle. These results may have implications for reducing hormone-related cancer risk by a relatively easy dietary intervention.
Molecular Properties of Starch–Water Interactions in the Presence of Bioactive Compounds from Barley and Buckwheat—LF NMR Preliminary Study
(Licensee MDPI, Basel, Switzerland, 2025) Adamczyk, Greta; Masewicz, Łukasz; Przybył, Krzysztof; Zaryczniak, Aleksandra; Kowalczewski, Przemysław Łukasz; Beszterda-Buszczak, Monika; Cichocki, Wojciech; Baranowska, Hanna Maria
The retrogradation of starch strongly influences the texture and stability of starchy foods. This study applied low-field nuclear magnetic resonance (LF NMR) to examine the effect of buckwheat hull (BH) fiber and green barley (GB) on water dynamics in normal (NPS) and waxy (WPS) potato starch gels. Relaxation times (T1, T2) and mean correlation times (τc) were monitored during 15 days of storage to evaluate changes in water mobility and starch–polymer interactions. Results showed that WPS, with its high amylopectin content, retrograded earlier than NPS. The addition of BH inhibited conformational changes associated with water binding in WPS gels, indicating that insoluble fiber entrapped water within the amylopectin network. Conversely, GB promoted higher τc values in WPS, reflecting enhanced ordering and reduced water mobility, while its impact on NPS was minor. In NPS systems, BH decreased τc, suggesting disruption of amylose-driven structural reorganization. These findings demonstrate that BH and GB exert opposite effects on starch retrogradation and highlight their potential as functional additives for tailoring texture and stability in starch-based food systems.
Przegląd antropometrycznych mierników otłuszczenia ciała stosowanych w diagnozowaniu otyłości
(Oficyna Wydawnicza MA, 2016-06) Lizak, Dorota; Budzowski, Artur; Seń, Mariola; Czarny, Wojciech
Tendencje zdrowotne dotyczące zwiększania masy i wymiarów ciała wśród dzieci, młodzieży, a także osób dorosłych w Polsce nie są optymistyczne. Polska należy do krajów, w których to zjawisko, a właściwie problem zdrowotny zaznacza się w sposób szczególny, tj. ma charakter wzrostowy. O ile BMI (Body Mass Index, wskaźnik Queteleta II) uważany był do tej pory za adekwatny (optymalny) wskaźnik antropometryczny obrazujący stosunek masy ciała do wysokości ciała, tym samym na jego podstawie dokonywana była ocena prawidłowości bądź nieprawidłowości budowy lub funkcjonowania organizmu, tak w ostatnich latach został opracowany nowy miernik odnoszący się do procentowej zawartości tkanki tłuszczowej w ciele, a mianowicie BAI (Body Adiposity Index), czyli wskaźnik otłuszczenia ciała. Różnice w interpretowaniu tych samych cech somatycznych u różnych osób za pomocą obydwu wskaźników pozwalają wnioskować, iż BMI nie jest najbardziej rzetelnym miernikiem obrazującym ilość tkanki tłuszczowej w organizmie. Odnosi się bowiem do oceny masy ciała, a nie bezpośrednio do zawartości tkanki tłuszczowej. Rozpatrując wskaźniki BMI i BAI w kontekście zapobiegania chorobom sercowo-naczyniowym na podstawie dostępnych w piśmiennictwie wyników badań można stwierdzić, że obydwa wskaźniki w zróżnicowanym stopniu korelują ze zwiększonym ryzykiem występowania tych chorób. Wskaźnik BAI umożliwia szybsze i bardziej precyzyjne diagnozowanie otyłości i ryzyka chorób z nią związanych, jednak wymaga dalszej walidacji. Pomimo tego, zalety BAI predestynują go do włączenia do zestawu stosowanych powszechnie wskaźników antropometrycznych. W niniejszej pracy została poddana ocenie wiarygodność porównywanych wskaźników w świetle dotychczas uzyskanych wyników badań naukowych.
The application of convolutional neural networks, LF-NMR, and texture for microparticle analysis in assessing the quality of fruit powders: Case study – blackcurrant powders
(De Gruyter, 2025) Przybył, Krzysztof; Samborska, Katarzyna; Jedlińska, Aleksandra; Koszela, Krzysztof; Baranowska, Hanna Maria; Masewicz, Łukasz; Kowalczewski, Przemysław Łukasz
It can be observed that dynamic developments in artificial intelligence contributing to the evolution of existing techniques used in food research. Currently, innovative methods are being sought to support unit processes such as food drying, while at the same time monitoring quality and extending their shelf life. The development of innovative technology using convolutional neural networks (CNNs) to assess the quality of fruit powders seems highly desirable. This will translate into obtaining homogeneous batches of powders based on the specific morphological structure of the obtained microparticles. The research aims to apply convolutional networks to assess the quality, consistency, and homogeneity of blackcurrant powders supported by comparative physical methods of low-field nuclear magnetic resonance (LF-NMR) and texture analysis. The results show that maltodextrin, inulin, whey milk proteins, microcrystalline cellulose, and gum arabic are effective carriers when identifying morphological structure using CNNs. The use of CNNs, texture analysis, and the effect of LF-NMR relaxation time together with statistical elaboration shows that maltodextrin as well as milk whey proteins in combination with inulin achieve the most favorable results. The best results were obtained for a sample containing 50% maltodextrin and 50%maltodextrin (MD50-MD70). The CNNmodel for this combination had the lowest mean squared error in the test set at 2.5741 × 10−4, confirming its high performance in the classification of blackcurrant powder microstructures.
The Effect of Osmotic Dehydration Conditions on the Magnesium Content in Beetroot (Beta vulgaris L.)
(Licensee MDPI, Basel, Switzerland., 2025) Kulczyński, Bartosz; Suliburska, Joanna; Gramza-Michałowska, Anna; Sidor, Andrzej; Kowalczewski, Przemysław Łukasz; Brzozowska, Anna
Osmotic dehydration is a process involving a two-way mass transfer, during which water and substances dissolved in it are removed from the product and, at the same time, sub-stances dissolved in a hypertonic solution penetrate into the tissues. This process has a significant effect on, among other things, the nutritional and sensory parameters, as well as the texture and shelf life of the dehydrated product. This study analyzed the effect of osmotic dehydration of beet on magnesium content following the addition of various chemical forms of magnesium (magnesium oxide, magnesium citrate, magnesium chlo-ride) to a hypertonic solution. Magnesium was added in concentrations of 2.5 or 5.0% relative to the mass of the solution. The following compounds were used to prepare hy-pertonic solutions (25 and 50%): inulin, xylitol, erythritol, and sucrose. The control sample was water. A significant increase in magnesium content in the dehydrated material was confirmed. This effect was determined by many factors, among which the most important were the chemical form of magnesium, the type of osmotically active substance, magne-sium concentration, and process time. The highest magnesium content was found in sam-ples dehydrated in a 50% inulin solution with a 5.0% addition of magnesium chloride under the following conditions: 120 min/30 °C. It was also demonstrated that osmotically dehydrated samples exhibited approximately 3–5 times lower antioxidant activity in DPPH, ABTS, and ORAC tests.
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.

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