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Comparative multi-analytical characterization of lipid fractions from three cockroach species - Blaptica dubia, Gromphadorhina portentosa, and Periplaneta lateralis
(Elsevier, 2026-04-11) Kowalczewski, Przemysław Łukasz; Kucharski, Jan Jakub; Ostrowska-Ligęza, Ewa; Grygier, Anna; Kmiecik, Dominik; Kamińska, Wiktoria; Siger, Aleksander; Dwiecki, Krzysztof; Siejak, Przemysław; Radzikowska-Kujawska, Dominika; Baranowska, Hanna Maria
This study presents a comprehensive, multi-analytical characterization of lipid fractions extracted from three cockroach species: Blaptica dubia, Gromphadorhina portentosa, and Periplaneta lateralis, with the aim of elucidating interspecies differences in fatty acid composition, molecular organization, and physicochemical behavior. Lipid fractions were analyzed using gas chromatography, Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), low-field nuclear magnetic resonance (LF NMR) relaxometry, and Langmuir monolayer techniques. All oils were dominated by monounsaturated fatty acids, particularly oleic acid; however, marked differences were observed in the SFA/MUFA/PUFA balance, iodine values, thermal transitions, and interfacial properties. B. dubia oil exhibited the most balanced fatty acid profile and the most compact and viscoelastic monolayers, indicating a structurally stable lipid system. G. portentosa oil was characterized by the highest tocopherol content and enhanced oxidative resistance, whereas P. lateralis oil showed the highest degree of unsaturation accompanied by increased molecular mobility. The applied analytical techniques revealed distinct lipid structuring and stability patterns across species, demonstrating that cockroach-derived oils represent chemically and structurally diverse lipid matrices. These findings provide fundamental physicochemical insight into insect-derived lipids and establish a reference framework for future studies addressing technological performance, stabilization strategies, or regulatory assessment pathways.
Integrated evaluation of Chrysanthemum × morifolium (Ramat.) Hemsl. essential oil, compared with α-terpineol, β-pinene, borneol, and camphor: In vitro and in situ antibacterial activity against selected microorganisms and insecticidal effects on bruchine beetles
(Elsevier B.V., 2026-05-05) Kačániová, Miroslava; Qiao, Minhang; Zhang, Guiguo; Bianchi, Alessandro; Elizondo-Luevano, Joel Horacio; Hsouna, Anis Ben; Saad, Rania Ben; Ban, Zhaojun; Li, Li; Lou, Jian; Kluz, Maciej Ireneusz; Garzoli, Stefania
Abstract: "The present study evaluated the antimicrobial, antibiofilm, in situ food model, and insecticidal activities of Chrysanthemum × morifolium (Ramat.) Hemsl. white essential oil (CMEO) in comparison with its major constituents α-terpineol, β-pinene, endo-borneol, and camphor. CMEO was chemically characterized by GC–MS and contained mainly α-terpineol, capric acid, β-pinene, α-pinene, and camphene, together accounting for almost the entire identified fraction. In vitro, CMEO showed broader and stronger antimicrobial effects than all the tested constituents against a panel of Gram-negative and Gram-positive bacteria and Candida spp., as reflected by markedly lower MIC50/MIC90 values, particularly for Yersinia enterocolitica and Candida albicans. In vapor phase tests on apple, pear, parsley, and Hokkaido pumpkin slices, CMEO produced high and concentration-dependent growth inhibition in all microorganisms, including a biofilm-forming Salmonella enterica strain, whereas the individual constituents showed only limited or inconsistent activity, particularly at lower concentrations. Crystal violet assays showed that CMEO inhibited established Salmonella enterica biofilms with MIC50 = 2.46 mg/mL and MIC90 = 2.64 mg/mL, while the individual constituents required markedly higher concentrations, with α-terpineol showing the strongest activity among them (MIC50 = 1.38–3.60 mg/mL). MALDI-TOF MS profiles and MSP dendrograms confirmed clear and time-dependent differences between planktonic and surface-attached cells on wood and stainless steel, with more pronounced shifts in the presence of CMEO. In insecticidal assays, CMEO caused high mortality of Callosobruchus maculatus and Megabruchidius dorsalis down to 25–12.5%, whereas the individual constituents showed only moderate effects, with α-terpineol being the most active (LC50 =24.74% for C. maculatus; LC90 =32.62% for M. dorsalis). Overall, the data demonstrate that CMEO consistently outperforms tested individual constituents across all models, confirming that no single constituent alone accounts for the observed biological activity of the oil."(...)
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.
Społeczne, marketingowe i innowacyjne aspekty kreowania zmian w organizacjach
(Oficyna Wydawnicza AFM, 2011) Płonka, Maria; Trzaska, Barbara; Huczek, Marian; Rogoda, Bogdan; Tomić, Dragica; Komnenić, Biserka; Kaczmarska, Elżbieta; Raźniak, Piotr; Szymanik, Ewa; Tomić, Radovan; Bugar, Denis; Tomić, Gordana; Fatuła, Dariusz
Społeczno-ekonomiczne przemiany regionów
(Oficyna Wydawnicza AFM, 2013) Długosz, Zbigniew; Biały, Szymon; Brzosko-Sermak, Agnieszka; Raźniak, Piotr; Mydel, Rajmund; Takahashi, Dorota; Drożdż-Szczybura, Małgorzata; Klima, Stanisława; Raźniak, Piotr
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.
Współczesne wyzwania zarządzania organizacjami
(Oficyna Wydawnicza AFM, 2006) Dadak, Kazimierz; Chodyński, Andrzej; Jabłoński, Adam; Jabłoński, Marek; Walas-Trębacz, Jolanta; Białas, Małgorzata; Juszczyk, Paweł; Kozaczyński, Waldemar; Gałka, Aleksy; Łysak, Andrzej; Ligaszewski, Maciej; Węglarzy, Karol; Michalska, Barbara; Lyashenko, Olena; Demianchuk, Anatolii; Pelekh, Yurii; Láczay, Magdolna; Szabó, József; Chodyński, Andrzej
Pierwsza część niniejszej publikacji poświęcona jest dylematom polityki gospodarczej towarzyszącym procesom integracyjnym i zachowaniom przedsiębiorstw opierających swój rozwój o silnie zakorzenione w Europie przekonanie o konieczności realizacji założeń odpowiedzialności społecznej. Problemy te dotyczą również przedsiębiorstw w krajach, które niedawno weszły do Unii Europejskiej, stąd też w tej części zamieszczono refleksje na temat doświadczeń węgierskich. W drugiej części rozważane są aktualne problemy teoretyczne i praktyczne polskich przedsiębiorstw. Wskazano na rolę aktywów niematerialnych w rozwoju przedsiębiorstw wynikającą z konieczności pozyskiwania kredytów i realizacji zamówień publicznych. W trzeciej części wskazano na rolę ekologii jako strategicznego czynnika w rozwoju przedsiębiorstw. Wynikająca z zaleceń UE konieczność ograniczania zużycia nieodnawialnych źródeł energii powoduje rozwój sektorów związanych z wytwarzaniem energii odnawialnej. Problemy ekologiczne wiążą się również z rozwojem regionalnym, a także z produkcją i zapewnieniem — w związku z powyższym — bezpieczeństwa żywności. Części czwarta zawiera materiały traktujące o wybranych modelach ekonomicznych oraz stabilności rynku (opracowania autorów z Ukrainy). Zamieszczono w niej również tekst o polsko-węgierskich stosunkach kulturalnych przed drugą wojną światową i po jej zakończeniu. Doświadczenia obu narodów - od niedawna państw członkowskich Unii Europejskiej - są interesujące z punktu widzenia przebiegających w Europie procesów integracyjnych. Niniejsza publikacja prezentuje część z aktualnie prowadzonych badań naukowych przez pracowników Krakowskiej Szkoły Wyższej im. Andrzeja Frycza Modrzewskiego. Równolegle z tą pozycją ukazuje się praca pt. Procesy kształtowania nowej gospodarki.
Wypadki z udziałem rolników - specyfika postępowania ratowniczego
Zadora, Joanna; Grzegorz Sokołowski
Szczególnie w okresie letnim, słyszymy albo jesteśmy świadkami wypadków, które występują w rolnictwie. Głównymi ofiarami są osoby pracujące na roli a także dzieci. Praca w gospodarstwie, posiadanie maszyn albo zwierząt niesie za sobą bardzo duże ryzyko niebezpieczeństwa wyrządzenia szkód lub urazów. W niniejszej pracy przedstawiono zagadnienie postępowania ratowniczego w sytuacji zdarzeń mających miejsce na wsi. Podkreślono specyfikę tego typu zdarzeń, przytoczono dostępne dane statystyczne i nakreślono wzajemne relacje i stopień współpracy pomiędzy różnymi służbami niosącymi pomoc w tego typu zdarzeniach.

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