Aleksandra Wilczyńska

• Professor
• associate professor at Gdynia Maritime University

This study aimed to determine the possibility of deploying an innovative electrical method and to establish the usefulness of conductivity and dielectric parameters for assessing the quality of Polish honeys, as well as for distinguishing their botanical origin. An attempt was also made to determine which standard physicochemical parameter could be...

The chemical composition of honey, and therefore its quality and properties, is influenced by many factors, including its botanical origin and the harvesting conditions—the location of the apiary, access to melliferous plants, the proximity of industrial infrastructure and communication routes, etc. This quality may be reduced by undesirable, toxic...

At a time when the botanical origin of honey is being increasingly falsified, there is a need to find a quick, cheap and simple method of identifying its origin. Therefore, the aim of our work was to show that fluorescence spectrometry, together with statistical analysis, can be such a method. In total, 108 representative samples with 10 different...

Honey is one of the most valuable components of the human diet. It is considered to be a functional food with health-promoting properties. Honey has bactericidal and bacteriostatic effects; is used to treat wounds and ulcers; relieves stress; supports the treatment of diseases of the digestive and respiratory systems; improves kidney function; and...

The aim of this study was to review methods of honey testing in the assessment of its quality and authenticity. The quality of honey, like other food products, is multidimensional. This quality can be assessed not only on the basis of the characteristics evaluated by the consumer during purchase and consumption, but also on the basis of various phy...

Sorbets are a popular dessert, especially during hot summer days. They can also have health-promoting qualities, mainly due to the nutritional value of the fruit from which they are made. The production technology can also have an impact on the final nutritional quality of the sorbets. This paper presents a comparative assessment of the quality of...

Edible flowers are food products that are usually eaten fresh without prior heat treatment. Due to their chemical composition and low degree of processing, they can be an excellent breeding ground for microorganisms, and thus a source of infection. Methods of their preservation include proper packaging and storage at low temperatures. Therefore the...

So far, no studies have assessed the antibacterial properties of macerates of flower petals intended for human consumption. Previous studies have focused on the role of extracted flower components in inhibiting bacterial growth, not considering the petal tissue as a mixture of different components. The aim of this study was to assess the inhibitory...

Ryzyko jest wpisane w istotę prowadzenia działalności gospodarczej, ale nigdy nie było odczuwalne w takim stopniu jak obecnie i nie wywoływało poczucia braku pewności na tak ogromną skalę. Przedsiębiorstwa oraz społeczności większości krajów, przekonały się, że nie zawsze wszystko, co się dzieje, jest pochodną ich decyzji, że zawsze istnieje ryzyko...

Consumption of edible flowers in Poland, just like all over the world, is increasing due in part to their nutritional benefits. Due to edible flowers being usually eaten fresh or minimally processed, the consumption of flowers can pose a microbiological hazard. The aim of this study was to determine the microbial quality of selected edible flowers...

The aim of this study was to determine whether fluorescence spectrometry can be used to identify the botanical origin of filtered honeys. Sixty-two honey samples with different botanical origins, both filtered and unfiltered, were investigated in order to examine their fluorescence spectra. The results showed that individual honey varieties have di...

Honey is a natural food product with nutritious and medicinal properties. Its quality can be determined by a lot of parameters that differ slightly from one another – particularly considering the botanical origin of honey. In Poland there are many types of honey. To the most well-known include: multiflorous honey, rape, lime, buckwheat, acacia, hea...

In studies of consumer behaviour on the market, a lot of attention is paid to the factors determining the choice of products. Among these factors there are also barriers and limitations, affecting consumers' decisions. The limitation in making decisions about the purchase of new, innovative products is the risk resulting from: ignorance of some new...

Na rynku spożywczym dominują produkty wysoko przetworzone. Szeroka oferta produktów żywnościowych sprawia, że konsumenci są bardziej wymagający i dokonują zakupów z większą świadomością. Poszukują żywności atrakcyjnej sensorycznie, o sprawdzonym źródle pochodzenia, spełniającej wymagania dotyczące bezpieczeństwa, w tym stosowanych substancji dodatk...

Wprowadzenie. Nasiona chia, siemienia lnianego i komosy ryżowej są bardzo popularnym dodatkiem do różnego rodzaju dań. Mają korzystny wpływ na organizm człowieka. Cel. Ocena wpływu dodatku wybranych nasion oleistych na zmiany zawartości składników odżywczych. Materiały i metody. Materiałem badawczym było osiem różnych koktajli mleczno-owocowych z d...

Bee honey is nutritious and has numerous health benefits, but its taste is for many people too bland. Honey with addition of spices could be important to the food industry as a functional product with positive health image and interesting taste. Such product would definitely meet health-driven consumers’ expectations. Therefore, the aim of this stu...

The EU Baltic Sea region counts 85 million inhabitants and eight countries (Sweden, Denmark, Estonia, Finland, Germany, Latvia, Lithuania and Poland) which share common features and challenges. This is an area of intensive political contacts, economic and cultural. This is also the area of the development of trade. Ice cream market is one of the mo...

Thirty two samples of different types of Polish honeys were investigated in order to assess their total phenolic content by Folin-Ciocalteau method and their potential antioxidant activity by 1,1 diphenyl-2-picrylhydrazyl (DPPH) and ABTS methods. Results of the study showed that the total phenolic content and antioxidant activity differed widely am...

This study was carried out in order to estimate organochlorine insecticides residues from HCH, DDT, aldrin, endrin, dieldrin, and methoxychlor in 178 samples of Polish honey by gas chromarography. In general the pesticide residues varied from trace levels to 60 µg/kg. Aldrin was found in 38 samples at levels between lod and 14,27 µg/kg of honey, en...

Contents of Zn, Cd and Pb in honey samples (15) from the Pomeranian region were determined by atomic absorption spectrometer AAS. The mean values for Zn, Cd and Pb were 7.76, 0.015 and 0.048 mg/kg, respectively. Also determined in the honey samples were invert sugar, sucrose, HMF, diastase activity, pH, electrical conductivity, moisture and mechani...