Dominik Kmiecik

• PhD
• Professor (Associate) at University of Life Sciences in Poznań

This study investigates the application of edible insect protein–chitosan (IP/CS) complex coacervates, derived from T. molitor, A. domesticus, and L. migratoria proteins combined with low-, medium-, or high-molecular-weight chitosans, as stabilizers in Pickering emulsions aimed at enhancing emulsion stability and improving the retention of bioactiv...

The novel plant-based burgers (PBBs) - based on potato protein, with high content of iron and appropriately selected fats - were characterized in terms of their nutritional and bioactive properties both before and after the in vitro digestion process. It was found that the produced burger was characterized by high protein content. It was also shown...

The rising incidence of chronic diseases has spurred interest in functional foods rich in antioxidants and essential nutrients, as well as in exploring their potential cytotoxic activity against cancer cells. This study aims to address this gap by providing a comprehensive comparison of their biochemical composition and bioactive properties, offeri...

This study investigates the nutritional composition and bioactive properties of Palmaria palmata (dulse), Ascophyllum nodosum (knotted wrack), and Chondrus crispus (Irish moss). Understanding the nutritional values of these seaweeds is very important due to their potential health benefits, especially their antioxidant properties and cytotoxic activ...

Meat quality is a very important factor for both food safety and consumer acceptance, and proper storage of meat can extend the time it stays fresh. This study thus looked at the effects of the atmosphere in which rabbit meat was stored on the oxidative stability of the meat and on its volatile compounds. Not only does the formation of oxidative pr...

The aim of this research was to develop a technology for the production of plant-based burgers (PBBs) based on potato protein, also containing high content of iron and appropriately selected fats. The produced PBBs were characterized in terms of their nutritional and bioactive properties both before and after the in vitro digestion process. It was...

Microalgae are exceptional organisms from a nutritional perspective, boasting an array of bioactive compounds that have long justified their incorporation into human diets. In this study, we explored the potential of five microalgae species: Nannochloropsis sp., Tetraselmis chuii, Chaetoceros muelleri, Thalassiosira weissflogii, and Tisochrysis lut...

This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human nutrition. The paper briefly describes how liposomes are created and how they encapsulate food ingredients, which can either be individual compounds or plant extracts. Another very interesting applica...

After 7 days of storage, the quality of the meat packed in both systems (MAP and VAC) was satisfactory; however, after 14 and 21 days, there was a noticeable decline in quality, as evidenced by changes in the water percentage and color parameters ( L ∗ , a ∗ , and b ∗ ). However, muscles stored in the MAP1 had the highest tenderness. The results in...

The aim of this work was to assess the physical properties of Langmuir monolayers of three new oil blends "RBWg" (obtained by mixing rapeseed oil, black cumin oil, and wheat germ oil), "REp" (rapeseed oil and evening primrose oil), and "CRb" (camelina oil and rice bran oil), as well as to characterize the molecular dynamics of their protons using l...

Four structured acylglycerols with stigmasterol bonded by a succinyl linker were investigated and their stability were analyzed. Samples were heated to 60 °C and kept at that temperature to simulate storage, and to 180 °C to simulate frying conditions. The degradation of the synthesized compounds and formed derivatives was determined, and their cyt...

Four structured acylglycerols with stigmasterol bonded by succinyl linker were investigated and their stability were analyzed. Samples were heated at 60°C which simulated storage test and at 180°C simulated a frying conditions. The degradation of synthesized compounds and formed derivatives were determined. Also their cytotoxicity and genotoxicity...

Plant oils contain a high content of unsaturated fatty acids. Studies of food products have revealed a considerable disproportion in the ratio of ω6 to ω3. This article presents information on the healthful qualities of eight new oil blends that contain a beneficial proportion of ω6 to ω3 fatty acids (5:1), as well as their degradation during heati...

The growing awareness of consumers means that new products are sought after, which, apart from meeting the basic demand for macronutrients and energy, will have a positive impact on our health. This poster is aimed on the characteristics of the new oil blends with a nutritious ω6/ω3 fatty acid ratio (5:1), as well as the heat treatment effect (at 1...

The aim of the study was to determine the stability and heat resistance of extra premium olive oil. The study material consisted of six extra virgin olive oils (EVOO) obtained from Spain. Four samples were single-strain olive oils: Arbequina, Picual, Manzanilla, and Cornicabra. Two samples were a coupage of Arbequina and Picual varieties: Armonia (...

The safety and thermoxidative stability of new diacyl-stigmasterylcarbonoyl-sn-glycerols (DAStGs) with two molecules of palmitic or oleic acids and one molecule of stigmasterol at the sn-2 or sn-3 position were studied. After heating to 60 °C, the compounds with stigmasterol at the sn-2 position were more stable than those with stigmasterol at the...

Vegetable oils are selected by consumers based on the presence of multiple bioactive substances, including polyunsaturated fatty acids, sterols, and tocopherols. Another important factor in oils is their quality. This research involved analyzing the oils quality and quantity of bioactive substances obtained from rape seeds and white mustard seeds t...

Many refined oils from soybean, rapeseed, and sunflower, among others, are available on the food market, except olive oil. Refining, on the small production scale of niche oils, is not used due to the high cost of the refining process. Unrefined oils are characterized by intense taste, odor, color, and undesirable nutrients. The problem to be solve...

Unrefined vegetable oils from niche oilseeds are now sought after by consumers because of their unique nutritional properties and taste qualities. The color and flavor intensity of niche oils is a big problem, and their refining is not industrially feasible due to the small production scale. The study undertaken aimed analyze the effect of changing...

This paper discusses the use of various methods to distinguish between slices of sweet potato dried in different conditions. The drying conditions varied in terms of temperature, the values were: 60 °C, 70 °C, 80 °C, and 90 °C. Examination methods included instrumental texture analysis using a texturometer and digital texture analysis based on macr...

Vegetable oils rich in polyunsaturated fatty acids are a valuable component of the human diet. Properly composed oil blends are characterized by a 5:1 ratio of ω6/ω3 fatty acids, which is favorable from a nutritional point of view. Unfortunately, their composition makes them difficult to use in food production, as they are susceptible to oxidation...

Cold-pressed oils have a high level of polyunsaturated fatty acids (PUFA), but it should be noted that PUFA oxidation is the main reaction that reduces the quality of the oil. Therefore, new methods of protecting oils against unfavorable changes are sought. Encapsulation in yeast cells is a possible solution to these issues. The structure of yeast...

This study aimed to determine the use of selected vegetables (pumpkin, cauliflower, broccoli, carrot) as carriers of potassium iodide (KI) and potassium iodate (KIO3) by determining changes in iodine content under various conditions of impregnation as the degree of hydration, impregnated sample temperature, and impregnation time. The influence of t...

In the last decade, the demand for edible niche oils has increased. Therefore, the aim of this study was to characterize the seeds hemp (Cannabis sativa L.) varieties: ‘Finola’ (FIN-314)’, ‘Earlina 8FC’, and ‘Secuieni Jubileu’, and cold and hot pressed oils were prepared from each seed. The seeds were examined for moisture content, granulometric di...

The study investigated the thermo-oxidative stability of distigmasterol-modified acylglycerols as a new structured acylglycerols. Samples were heated at 60 and 180°C for 8 hours. Their percentage degradation and products formed during heating were compared with free stigmasterol and stigmasteryl esters. The remaining of stigmasterol and fatty acid...

Polar compounds and polymers are regarded as the most reliable indicators of oil degradation during heating, and it is desirable to find methods to reduce these undesirable changes. The aim of this study was (1) to determine the effect of enrichment with black cumin cold-pressed oil (CP) or essential oil obtained from black cumin cold-pressed oil i...

The growing awareness of consumers means that new products are sought after, which, apart from meeting the basic demand for macronutrients and energy, will have a positive impact on our health. This article is a report on the characteristics of the new oil blends with a nutritious ω6/ω3 fatty acid ratio (5:1), as well as the heat treatment effect o...

The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (w/w) cricket powder. Consumer acceptance ratings for reference and 2% augmented cookies were...

Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The aim of this study was to obtain gluten-free bread with a superior nutritional profile by means of ins...

The process of deep fat frying is the most common technological procedure applied to rapeseed oil. During heat treatment, oil loses its nutritional properties and its original consumer quality is lowered, which is often impossible to determine by organoleptic assessment. Therefore, the aim of the study was to correlate markers of the loss of the nu...

Phytosterols are naturally occurring substances in foods of plant origin that have positive effects on the human body. Their consumption can reduce the level of low density lipoprotein (LDL) cholesterol. The presence of unsaturated bonds in their structure leads to their oxidation during production, storage, and thermal processes. The aim of the st...

Citation: Szczepaniak O., Kobus-Cisowska J., Kmiecik D. (2020): Freezing enhances phytocompounds content in cornelian cherry (Cornus mas L.) liqueur. Czech J. Food Sci., 38: 259-263. Abstract: Cornelian cherry liqueur is a traditional Polish alcoholic beverage. In the present study, two variants of the liqueur were prepared: one with fresh cornelia...

This study evaluated the effect of adding a new step, termed conditioning, to the traditional processing of leaves from Morus alba var. zolwinska wielkolistna grown in Poland (WML-P). This step, modeled on tea leaves processing, was conducted in a controlled environment on a semi-technical scale. The primary goal was to evaluate the effect of the W...

Milk thistle oils are available on the market and appeal to consumers because of their healthy properties as cold-pressed oils. The raw material for producing such oils is purchased from a range of domestic and foreign sources. The aim of this work was to determine the effect of drying temperature on the peroxide value, acid value, fatty acid compo...

Nowadays there are many varieties of pumpkins differing in oil content in seeds and its composition. The aim of this study was analysis and comparing fatty acids composition, tocopherols and oil content in seeds of 31 pumpkin varieties. Oils were extracted from the pumpkin seeds, which belong under one of species: Cucurbita maxima, Cucurbita moscha...

Thermo-oxidative changes were assessed during simulated storage and frying of refined rapeseed oil (RRO). When RRO was heated at 60 and 180 °C for 8h phytosterols content decreased by 10 and 40%, however tocopherols disappeared by 7 and 30%, respectively. The oxyphytosterols content increased during first 2 h of heating at both temperatures to 55 a...

Leaves of the Ginkgo biloba L. have been identified as a source of bioactive compounds and their consumption may lead to the improvement of the brain function. During two vegetation periods, extracts of green and yellow leaves of Ginkgo biloba were analyzed for their chemical constituents and health properties. Samples were analyzed via HPLC and GC...

The aim of the study was to analyze the influence of the surface area to volume ratio of pressed and refined rapeseed oils on the changes in tocopherol content and polymerization of triacylglycerols during heating. In the study the pressed and refined rapeseed oil was heated at 170 °C, during 6, 12, and 18 h with three different surface area to vol...

Phytosterols and their esters are often used as functional ingredients in food products due to its lowering blood cholesterol properties. Products containing phytosterols and its esters are recommended for direct consumption, cooking, baking and frying, however during food preparation it is possible thermo-oxidative degradation is possible. Unsatur...

The white mulberry leaves are typically available on the market in dried or encapsulated form. It was assumed in the study that appropriate drying of leaves of the white mulberry is significant for obtaining intermediate products with high content of compounds having anti-oxidative activity. The purpose of the study was to determine the influence o...

This paper presents a study on the antiradical properties of red fruits commonly consumed in Europe, i.e. strawberry (Fragaria ananasa), raspberry (Rubus ideaus), blackberry (Rubus fruticosus), cranberry (Vaccinium macrocarpon) and pomegranate (Punica granatum) extracts by various in vitro tests as well as the determination of qualitative and quant...

Background Rosemary (Rosmarinus officinalis) contains active substances that have desirable properties for industrial and herbal medicine applications, e.g., essential oils (1.5–2.5%), tannins, flavonoids, triterpenes, saponins, resins, phytosterols, rosmarinic acid and many others. The aim of this study was to determine the influence of rosemary e...

Common hop (Humulus lupulus L.) has significant health-promoting properties. Hop cones contain resins, essential oils, proteins, polyphenols, lipids, waxes, and cellulose. Hop extracts include bioactive compounds such as polyphenolic compounds (phenolic acids, and flavonols), and chlorophylls. The aim of this study was to compare the pro-health pot...

Chia (Salvia hispanica) is an annual herbaceous plant, the seeds of which were consumed already thousands of years ago. Current research results indicate a high nutritive value for chia seeds and confirm their extensive health-promoting properties. Research indicates that components of chia seeds are ascribed a beneficial effect on the improvement...

The aim of this study was to examine the impact of cultivar and spear color on the composition of polyphenols in asparagus spears (Asparagus officinalis). The five genotypes (Schwetzinger Meisterschuss, Huchel’s Alpha, Gijnlim, Grolim and Eposs) and three growing conditions of asparagus spears (Asparagus officinalis) were investigated. The polyphen...

The aim of the present study was to develop a novel type of probiotic chocolate with the additive Bacillus coagulans bacteria and determine the concentration of polyphenols and their bioaccessibility. The manufactured chocolate possessed significantly higher concentrations of polyphenols than the control sample. The sensory profiles of the tested p...

Background: Chia seeds are gaining increasing interest among food producers and consumers because of their prohealth properties. Results: The aim of this work was to evaluate the potential of chia seeds to act as acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibitors. The highest inhibitory activity against AChE and BChE was observ...

Principal component analysis was performed to discriminate commercial cold-pressed cosmetic oils based on their Fourier-transform near infrared spectroscopy spectra and chemical parameters such as the composition of fatty acids, content of tocopherols, total carotenoids, polyphenols, and chlorophylls, as well as calculated oxidizability and iodine...

BACKGROUND Oxidative stability of oilseeds is crucial for their technological/nutritional quality and shelf life. This research aimed at evaluating the effect of thermal pre‐treatment (steaming and roasting at various time/temperature conditions) on flaxseed oil and protein stability. The monitoring of changes in oil oxidation in situ and protein p...

The aim of this study was to compare thermal degradation of oil, especially the composition of the polymer in a polar and nonpolar fraction of oil, used for repeated frying of fast and traditional French fries. The French fries were fried using the partially hydrogenated rapeseed oil. Fast French fries were characterized by a half shorter frying ti...

Graphical abstract shows an electric commercial fryers with experimental oils used for deep-fat frying of potatoes. Changes of selected compounds are presented in our manuscript.

The American Heart Association recommended the fatty acid balance contributed by all the fats in our diet, suggesting it would be best at approximately 1:1:1 for saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), respectively. Three individual oils: palm oil (PO), soybean oil (SBO) and sunflower oil (SNF) and their bina...

Cardiovascular diseases constitute a significant public health problem. It is estimated that they cause approx. 30% all deaths worldwide. Many factors are of importance for the development of cardiovascular diseases, with human nutrition being a modifiable risk factor. Many compounds are supplied with the diet, causing definite effects, both positi...

The aim of the study was to analyze the influence of natural antioxidants on polymerization of partially hydrogenated rapeseed oil heated in 170°C for 40 h. In the research ethanolic extracts of green tea leaves (China Lung Ching), yellow tea leaves (China Kakecha), cranberry, blackberry, and lime were used. The yellow and green tea extracts were c...

Until September 15, 2017 free access to article https://authors.elsevier.com/a/1VSPG5O41LEG3 The aim of the study was to analyse the content and composition of products of thermal degradation of triacylglycerols (TAG) in 21 commercial frozen fried potato products, including traditional and corrugated French fries, potato wedges, potato slices and...

This study examined the thermo-oxidative degradation of stigmasterol fatty acids esters. Stigmasterol stearate, oleate, linoleate and linolenate were synthesized by chemical esterification and their purity evaluated by ¹H-NMR and GC–MS. The degradation of stigmasterol esters was examined after heating them at 60 and 180 °C for 1, 2, 4, 8 and 12 h....

This study investigated the effect of antioxidants on lipid stability of frozen-stored meat products. Buckwheat hull extract was used to enrich fried meatballs made from ground pork. During 180-d storage of meat products, lipid oxidation (peroxide and 2-thiobarbituric acid reactive substances [TBARS] value) was periodically monitored. The results w...

The consumption of plant sterols is reported to have a beneficial effects on human health, i.e. phytosterols are known for their cholesterol-lowering properties. Whereas, they are prone to oxidation and currently there is ongoing worldwide research aimed at the biological effect of phytosterol oxides. In this study volatile compounds formed during...

The purpose of this study was to design the formula and antioxidant potential of gluten-free oat drinks fortified with bioactive plant components. The paper describes the use of three preparations of plant origin: yellow tea leaf extract, mulberry extract and steviol glycosides from stevia leaves. Analyses of the oat drinks basic composition – incl...

Background. Some of the factors determining the nutritive value of asparagus include its low energy value, high contents of dietary fibre, vitamins and minerals, as well as contents of antiox-idants. Among polyphenols rutin, quercetin, isoquercetin and kaempferol predominate, while among phenolic acids large amounts of caffeic, chlorogenic, p-couma...

Background. Confectionery products are easily available and very popular but their nutritional value depends on their composition. Using palm oil and hydrogenated fats in the production process leads to a high content of saturated fatty acids (SFA) and trans fatty acids (TFA) in the product. The aim of the study was to evaluate the fat content and...

Background: Asparagus officinalis has a high nutritional value. Asparagus is rich in a number of bioactive compounds, mainly flavonoids (quercetin), glutathione, vitamin C, vitamin E, fructans (inulin and fructooligosaccharides) and phytosterols (b-sitosterol). These compounds may play an important role in human health. The purpose of this study w...

Asortyment żywności funkcjonalnej, w tym napojów, z roku na rok się poszerza. Konsumenci stają się coraz bardziej wymagający i świadomi w podejmowaniu wyborów zakupowych. Obserwuje się jednocześnie błędne rozumienie żywności funkcjonalnej lub mylenie jej z żywnością inne typu. Celem niniejszej pracy była próba poznania opinii konsumentów, ich upodo...

Celem badań było określenie wpływu przechowywania, na jakość mrożonych ziemniaczanych produktów smażonych. W czasie 15 miesięcy przechowywano 21 mrożonych produktów ziemniaczanych: frytki ziemniaczane (14), cząstki i talarki (5) oraz kuleczki ziemniaczane (2) wyprodukowane przez trzech różnych producentów. Próby do analiz pobierano po 6, 12 i 15 mi...

This paper presents a study on development of functional food products containing green and yellow tea leaves. The results indicated that green and yellow tea are significant tools in the creation of the nutritional value, antioxidative potential and stability of the lipid fraction of cookies. Tea-fortified cookies showed considerably higher conten...

Antioxidants have become one of the hottest topics in the modern food industry, not only as food additives preventing oxidative changes, but also as food components acting in vivo after ingestion. According to their mechanisms of activity, antioxidants have been divided into two basic groups: primary antioxidants or donators, so-called preventive a...

Streszczenie Ze względu na swoją nieocenioną wartość polifenole przodują wśród związków o aktywności biologicznej. Ich szerokie spectrum działania oraz znaczenie, zarówno w aspekcie technologicznym (wytwarzania żywności) jak i zdrowotnym (właściwości antyoksydacyjne), zachęca żywieniowców do intensywnego wykorzystywania ich źródeł także w przemysło...

MOŻLIWOŚCI WYKORZYSTANIA PREPARATÓW Z LIŚCI MORWY JAKO SKŁADNIKÓW MLECZNYCH NAPOJÓW FERMENTOWANYCH Streszczenie Celem pracy była ocena sensoryczna napojów mlecznych: mleka czekoladowego oraz maślanki z dodatkiem ekstraktu z morwy białej (Morus alba L.) oraz kakao, żurawiny i aronii. W tym celu wykonano ocenę konsumencką oraz ocenę metodą ilościowej...

Streszczenie W pracy przybliżono niebezpieczeństwa związane z nadmiernym spożyciem smażonych produktów ziemniaczanych biorąc pod uwagę przede wszystkim ich wartość energetyczną, zawartość nasyconych kwasów tłuszczowych (SFA), izomerów trans kwasów tłuszczowych (TFA) oraz akryloamidu. Słowa kluczowe: akryloamid, czipsy, frytki, izomery trans.

The aim of the study was to assess the potential applicability of natural antioxidants in the stabilisation of phytosterols. A mixture of β-sitosterol and campesterol was incorporated into triacylglycerols (TAGs). The following antioxidants were added to the prepared matrix: green tea extract, rosemary extract, a mix of tocopherols from rapeseed oi...

The aim of the study was to evaluate the effect of extraction process on the extraction efficiency and composition of selected extracts from the maidenhair tree (Ginkgo biloba L.) green and yellow leaves. Taken three-step extraction, where water, solution of acetone and water and ethyl alcohol were used, effectiveness by evaluating the content of t...

The aim was to determine the effect of Ginkgo leaf extracts on the stability of lipids and cholesterol in pork meatballs over 21 days of refrigerated storage. The antioxidants used were characterized by their antioxidant activity towards lipids and cholesterol. Extracts were prepared from green and yellow leaves from Ginkgo biloba L. trees. Water,...

The aim of the study was to develop the technology of muesli via analyzing the addition of white mulberry fruit. The first step involved the selection of ingredients from bioactive compounds. Next, the technology of production was developed. Then, the antioxidant activity of new muesli with potentially pro-health model systems was estimated. Muesli...

The aim of this study was to estimate the effect of natural and synthetic antioxidants in protecting phytosterols during heating at 180 °C. Green tea extract, rosemary extract, a mix of tocopherols from rapeseed oil, a mix of synthetic tocopherols, phenolic compounds extracted from rapeseed meal, sinapic acid and BHT were used. After 4 h of heating...

Antioxidants are substances that can reduce negative changes in fat. Many antioxidants are very effective during storage, but during heating they lose their properties. It is very important to find antioxidants that will be stable at high temperatures and protect fat throughout the entire frying process. The aim of this study was to estimate the ef...