Aneta Wojdyło

Wroclaw University of Environmental and Life Sciences · Department of Fruit, Vegetable and Plant Nutraceutical Technology

W przemyśle spożywczym wzrasta zainteresowanie wykorzystaniem zapomnianych lub mało znanych gatunków roślin. Owoce pigwowca są przykładem surowca o dużym potencjale przetwórczym, o czym świadczy jego bogaty skład chemiczny. Czynnikiem limitującym wykorzystanie owoców Chaenomeles w produkcji żywności jest ich wysoka kwasowość, wpływającą na ich niea...

The goal of this work was to evaluate the chemical constitution and health-promoting potential of 12 varieties of Chaenomeles × superba, speciosa and japonica leaves. Carotenoids, chlorophylls, triterpenes, sugars, polyols and acids were analyzed quantitatively and qualitatively using high pressure liquid chromatography (LC) coupled with mass spect...

The goal of the research was to determine the impact of fortification with polyphenolic compounds on (i) sensory attractiveness (global satisfaction, appearance, colour, odour, flavour, sweetness, bitterness), (ii) content of polyphenols and colour (L*, a*, b*) after the baking process and (iii) their bioactive potential (antioxidants activity and...

Calendula officinalis L. has numerous health-promoting properties due to the presence of a large number of lipophilic compounds. Their effective delivery to the body requires the use of an appropriate technique such as emulsification. So, the main purpose of this study was to understand how the profile of lipophilic compounds from pot marigold and...

Pomace is a by-product resulting from the pressing of fruits and vegetables into juices, and it is typically treated as waste. Interestingly, pomace contains minimal amounts of protein and fat but is characterized by its high polyphenol and dietary fiber contents, which may have health benefits for human physiology. Therefore, they are a potentiall...

The study aimed to evaluate the chemical composition, antioxidant activity and techno-functionality of brewers' spent grain (BSG) treated with two-steps treatment involving 5, 15, and 25 min bath-ultrasonication (USB) continued with autoclave (AH) at 90, 110, and 130 • C and/or water-bath (CWH) at 80, 90, and 100 • C. The two-steps treatments sligh...

The bioactivity of carotenoids and tocols is limited by their instability, hydrophobicity, and low bioavailability. Hence, the study aimed to design microspheres from sea buckthorn juice by ionotropic gelation to increase stability, ensure high content of carotenes, xanthophylls, tocopherols and tocotrienols and their antidiabetic activity. The eff...

As a result of the production of blackcurrant juice, pomace is produced, which is a cheap, easy to further process raw material with high health benefits. The aim of the research was to develop a recipe for shortbread cookies based on blackcurrant pomace (0, 10, 30, 50%) and erythritol, and to assess their nutritional value (content of proteins, fa...

Recovering bioactives from botanical by-products in the form of powders has been attempted through a number of multidirectional approaches. Yet understanding the processing of such plant formulations requires dedicated research owing to the manifold factors shaping the quality of powders. Therefore, the study aimed at production of cranberry powder...

The main goal of this research was to investigate how particle size influences the characteristics of pear (Pyrus Communis L.) pomace flour and to examine the impact of different pre-treatment methods on the phenolic content and associated bioactivities. Pear pomace flour was fractionated into different particle sizes, namely 1 mm, 710 µm, 180 µm,...

BACKGROUND Sour cherry juice concentrate powder can serve as a modern, easy‐to‐handle, phenolics‐rich merchandise; however, its transformation into powdered form requires the addition of carriers. In line with the latest trends in food technology, this study valorizes the use of dairy by‐products (whey protein concentrate, whey, buttermilk, and mix...

A polyphenolic preparation in the form of the passion fruit epicarp extract was analyzed to identify and quantify the polyphenolic compounds using LC QTOF/ESI-MS and UPLC-PDA-FL. The analyzed parameters included antidiabetic activity (α-amylase, α-glucosidase, and pancreatic lipase), inhibitory activity toward cholinesterase (AChE, BuChE), anti-inf...

Smoothies are becoming an increasingly popular product as a healthy alternative to snacks. The consumer expects from this product that, apart from its nutritional value, it will also be qualitatively stable during storage. Therefore, in this study, original smoothies obtained with persimmon fruit puree and apple juice (Dk/Md) enriched with Arbutus...

This work aimed to establish the content of phenolic compounds, carbohydrates, and organic acids and to determine their potential to inactivate α-amylase, α-glucosidase, pancreatic lipase, 15-lipoxygenase (15-LOX), acetylcholinesterase (AChE), and butyrylcholinesterase (BuChE), and antioxidant activity (ABTSo+ and FRAP) in 43 Prunus domestica culti...

Citation: Niewiadomska, J.; Kasztura, M.; Janus, I.; Chełmecka, E.; Stygar, D.M.; Frydrychowski, P.; Wojdyło, A.; Noszczyk-Nowak, A. Abstract: Metabolic syndrome (MetS) significantly increases the risk of cardiovascular diseases (CVD), a leading cause of death globally. The presented study investigated the cardioprotective role of dietary polypheno...

In this study, four different carrot varieties (purple, yellow, white, and orange) were used in the production of smoothies with raspberry, apple, pear, strawberry, and sour cherry juices. The in vitro inhibition effects against α- amylase, α- glucosidase, pancreatic lipase, acetylcholinesterase, and butyrylcholinesterase were measured, bioactive c...

In this study, original smoothies obtained with strawberry tree fruit puree and apple juice enriched with Diospyros kaki fruits, Myrtus communis purple berry extract, Acca sellowiana, and Crocus sativus petal juice were evaluated for their antioxidant activity and inhibition of targeted digestive enzymes. Values of CUPRAC, FRAP, ORAC, DPPH•, and AB...

Brewers' spent grain (BSG) contains bioactive compounds. It was hypothesized that heating treatments using conventional water bath heating (CWH) on brewers' spent grain (BSG) would modify the functionality, chemical constituents and antioxidant activities of BSG. Different temperatures and time exposures (80, 90 and 100 °C at 15, 30 and 60 min) wer...

The present study aimed to evaluate the content of polyphenols and carotenoids as well as the health-promoting properties (antioxidant, antidiabetic, antiobesity, antiaging, and anti-inflammatory activities) in selected peaches cultivated in Poland. The qualitative analysis of the tested cultivars showed that the content of polyphenols was dominate...

Black garlic is obtained from regular garlic (Allium sativum L.) through the aging process and consequently gains many health-promoting properties, including antidiabetic and antioxidant. However, the material is still prone to microbiological deterioration and requires a long time to dry due to its properties. Therefore, this study aimed to invest...

Using a multi-analytical approach, this paper aimed to investigate the effect of apple juice enrichment with Arbutus unedo and Diospyros kaki fruits, Myrtus communis berry extract, Acca sellowiana, or Crocus sativus flower by-products on both bioactive compounds content and antioxidant activity. Physico-chemical parameters, vitamin C, sugars, organ...

The drying process is used in the food industry to increase the shelf-life of food products without adding preservatives. In this study, using a combination of osmotic dehydration (OD), convective, and microwave-vacuum drying technologies, carrot snacks were prepared using four colored carrot varieties (purple, orange, yellow, and white carrots), t...

Background Carrot is a popular vegetable consumed by people of all age groups and is used in various food products because of its high nutritional content, especially vitamin A. Results In the present study, colorful fresh carrot juices of 12 carrot varieties were investigated for in vitro antidiabetic, anti‐aging, and anti‐obesity activities with...

Autoclave heating (AH) has been applied to modify the dietary fibre composition of dried brewers' spent grain (BSG) flour, which required multiple drying processes. The current study aimed to investigate the influence of the thermal levels and water ratio on AH, as an alternative, in altering the chemical compositions, antioxidant properties, and f...

The aim present of the present study was to examine the nutritional (fat, fatty acids, minerals, sugars) and bioactive compounds (polyphenols, tocochromanols, triterpene) and their influence on in vitro anti-diabetic (pancreatic α-amylase and intestinal α-glucosidase), anti-obesity (pancreatic lipase) and anti-cholinergic (AChE and BuChE) inhibitor...

Non-commercial hybrid grapevine cultivars, usually used for dessert purposes or as ornamental garden plants, may contain a wealth of bioactive substances and thus can be regarded as highly valuable food resources. Antioxidant properties and selected groups of polyphenolic components in the three fractions of fruits: peel, pulp and juice; of five hy...

Abstract. The study aimed to investigate the biological properties of the protein fraction of brewers' spent grain (BSG) and its sediments as well as the techno-functional properties of BSG protein (BSGP). BSG was incubated with 0.5% protamex and a combination of protamex and flavourzyme, in addition to the control (incubation without protease). Th...

This study compared the effects of three drying techniques on Citrus hystrix leaves: convective hot air drying (CAD), microwave vacuum drying (MVD), and convective hot air pre‐drying followed by microwave vacuum finishing drying (CPD‐MVFD). As a control, freeze‐drying (FD) was employed. As a result, the modified Page model best described the drying...

Autoclave treatment (AT) modified the dietary fiber composition of brewers' spent grain (BSG), impacting its techno-processing properties. However, its impact on antioxidant properties and stability of polyphenolic compounds remain unclear. This study aimed to evaluate the influence of AT on several antioxidant activities and polyphenolic compositi...

Single-layered films, based on furcellaran and protein hydrolysates from soybean bran (1st layer), were obtained. Moreover, a procedure for the preparation of double-layered films was developed, in which an ethanol extract from soybean bran was deposited onto the 1st layer. It was checked how the addition of the 2nd layer affects the functional pro...

The aim of this study was to investigate the content of phenolics, free amino acids, tocopherols, tocotrienols and in vitro biological activities (α-amylase, α-glucosidase, and pancreatic lipase inhibition activity) of 12 cultivars of Chaenomeles × superba, japonica and speciosa leaves. In the present work 39 phenolic compounds were tentatively ide...

In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, protein, fats, dietary fibre, sugars, minerals). Bi...

The functional food market has been in a state of constant expansion due to the increasing awareness of the impact of the diet on human health. In the search for new natural resources that could act as a functional ingredient for the food industry, microalgae represent a promising alternative, considering their high nutritional value and biosynthes...

Twelve carrot varieties in different colours and sizes were investigated for chemical properties (dry matter, ash, pectins, titratable acidity, and pH), contents of vitamin C, sugar, organic acids, mineral (sodium, potassium, calcium, iron, and magnesium), and anti-oxidant activities (ABTS, FRAP, and ORAC). Moreover, total polyphenolics and total t...

In view of the limited information available in the literature concerning leaves as by-products of Prunus armeniaca cultivation, the aim of this work was to identify and characterize their principal polyphenolic constituents by LC-ESI-QTOF-MS/MS and screening in vitro biological potency as antioxidant capacity (ABTS, online ABTS, FRAP, ORAC), antid...

The aim of this present study was to comprehensively investigate polyphenolics by Liquid Chromatography– Quadrupole Time–of–Flight–Electrospry Ionization Mass Spectrofotometer (LC-QTOF/ESI-MS), amino acids, triterpene compounds, minerals, and organic acids, perform detailed analysis of sweet and sour cherry (S^Sch) fruits and leaves, and evaluate a...

Nowadays, scientific research and the food industry are working on novel products based on fruits and vegetables, due to the preference of consumers on sustainable, healthy and ready-to-eat products. Current research challenges are focused on the study of the biological activity of processed foods. As a result of this, the present Special Issue is...

This paper presents characterization of healthy potential new sources of functional constituents with reference to basic plant sources. In this study, the phenolics, triterpene, isoprenoids (chlorophylls and carotenoids), amino acids, minerals, sugars and organic acids of different cultivars of pome species-apple, pear, quince-leaves vs. fruits and...

BACKGROUND Nowadays it is highly important to find new, cheap and widely available sources of tocopherol and tocotrienol compounds, and leaves are promising unconventional sources. The main goal of this study was to extend the currently limited knowledge concerning tocopherol and tocotrienol isomers composition determined using ultra‐high performan...

This study aimed to evaluate the feasibility of microencapsulating chokeberry extract by extrusion, and assess the effects of the selected carrier substance on the contents of polyphenolic compounds, antioxidant activity, color of microspheres, and ability of microspheres to inhibit α-amylase and α-glucosidase, after 14 and 28 days of storage. The...

Chokeberry fruit, one of the richest plant sources of bioactives, is processed into different foodstuffs, mainly juice, which generates a considerable amount of by-products. To follow the latest trends in the food industry considering waste management, the study aimed to produce chokeberry pomace extract powders and conduct experimental and chemome...

This study aimed to identify and quantify triterpenoids, phenolic compounds (by UPLC/ESI-Q/TOF-MS) and minerals (by FAAS) of the anatomical berry parts (skin, flesh, endocarp, seed), branches and leaves of seven sea buckthorn cultivars. The flavonols exceeded 0.7 g/100 g dry weight of leaves and skins. The ratio of quercetin to isorhamnetin derivat...

The aim of this study was to determine the effect of different drying methods – freeze drying, spray drying and vacuum drying (at 50, 70, 90 °C) – on the quality factors of Japanese quince polyphenol extract, including physical parameters, phenolic compounds, and in vitro biological activities (antioxidant, anti-diabetic, anti-obesity, and antichol...

The nutritional prohle of seeds from eighteen Chaenomeles species and cultivars was determined using ultraperformance liquid chromatography (UPLC) and atomic absorption spectrometry (AAS). This is the hrst comprehensive attempt to determine the prohle and content of sugars, organic acids, polyphenols, triterpenes, tocochromanols and minerals in Cha...

BACKGROUND Juices are currently a fast‐growing segment in the fruit and vegetable industry sector. However, there are still no reports on the diversity of the phytochemical profile and health‐promoting properties of commercial sea buckthorn (Hippophaë rhamnoides) juices. This study aimed to identify and quantify phytoprostanes, phytofurans by ultra...

The valorization of brewers’ spent grain (BSG) as an ingredient has been reported to increase the nutritional value of various food items. However, it diminishes its mechanical properties, technological processing properties, and the acceptability of the final food products. This study aims to modify the dietary fiber composition of BSG by autoclav...

This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient. The BSGs were dried until they reached a stable weight, grounded to pass through a 385 µm sieve and were vacuum packed in non-transparent pac...

The effects of dietary supplementation with extracts of rosemary (RO) and blackcurrant (BC) on the performance indices and the oxidative stability of broiler meat were investigated during a 35-d experiment. For the experiment, 120 one-day-old male Hubbard Flex broiler chicks were randomly allocated to 5 experimental groups (control group and 4 trea...

Twelve carrot varieties with different colours (purple, orange, yellow, and white) and sizes (normal, mini, and micro) were analysed for prospective health benefits (activities against diabetes-, obesity-, and aging- related enzymes—α-amylase, α-glucosidase, lipase, acetylocholinesterase, and butyrylocholinesterase, respectively) and nutritional co...

This study focused on the qualification (by LC-MS/qTof) and quantification (by UPLC-PDA) of carotenoids and chlorophylls of the fruit tree leaves (FTL) of commonly consumed fruits: apple, pears, quince, apricot, peach, plums, sweet and sour cherry. The FTL were collected at 2 time points: after tree blooming and after fruit collection. In FTL 7 car...

Drying is considered as the most common and fundamental technique for the postharvest preservation of herbs and is regarded as an excellent process to retain bioactive compounds. Past studies suggest that the choice of drying method and the parameters applied can influence the chemical and biological activities of herbs because pronounced differenc...

The aim of this study was to determine the effect of different drying methods: convective (at 50, 60, 70 °C), vacuum-microwave (at 120, 240, 360, 480 W and 360 W with reduction to 120 W) and hybrid (convective pre-drying at 50, 60, 70 °C followed by vacuum-microwave drying at 120 W) on the quality parameters of novel red-fleshed apple fruit snacks...

Osmotic dehydration (OD) performed in concentrated fruit juices used as osmotic solution (OS) comes with some limitations resulting from the material cell structure and is not entirely recognized at the moment. Filtration of the juice could provide some insight into the phenomena occurring throughout the OD. Therefore, the main aim of the study was...

BACKGROUND Water scarcity is currently affecting many areas of the world, reaching worrying levels in drought areas such as southern Spain. To cope with this issue, researchers in the agricultural sector have implemented deficit irrigation strategies intended to reduce water consumption by increasing fruit quality. Almond is among the most popular...

BACKGROUND Obesity and type 2 diabetes mellitus are the most extended current chronic diseases and also Alzheimer pathology which is a progressive degenerative neurological disorder. Therefore, finding effective enzyme inhibitors responsible for the development of these diseases are essential. Therefore, the aim of this study was to investigate the...