Ewa Jablonska-Rys

Ewa Jablonska-Rys
University of Life Sciences in Lublin · Department of Fruits, Vegetables and Mushrooms Technology

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38
Publications
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Publications

Publications (38)
Article
Full-text available
Mushrooms, due to their basic composition and the presence of numerous mycochemicals, can be used to improve various food matrices. The objective of this study was to determine the impact of replacing wheat flour (2%, 4%, 6% w/w) with mushroom lyophilisates from cultivated mushrooms—A. bisporus and P. ostreatus—on the technological quality, basic n...
Article
Full-text available
Increasingly, consumers are looking for products with specific nutritional and health-promoting properties. The answer of the producers for this demand is fortified food. The raw material that can be used to enrich food is, among others, mushrooms. Crude water soluble polysaccharides (cWSP) were isolated from fruiting bodies of Pleurotus ostreatus...
Article
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The aim of the study was to assess the content of biogenic amines and physical properties of fruiting bodies of white and brown button mushrooms subjected to the process of controlled lactic acid fermentation. Lactiplantibacillus plantarum 299v with documented probiotic properties and L. plantarum EK3, i.e., an isolate obtained from spontaneously f...
Article
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Pulses have desirable nutritional properties and a wide range of applications in the food industry as meat-free, casein-free, gluten-free, and functional food products. Unfortunately, the legume raw material contains some anti-nutrients and allergenic agents; nonetheless, fermentation processes may reduce some of these undesirable compounds. Theref...
Article
Full-text available
The aim of the study was to assess changes in the basic quality parameters induced by controlled lactic fermentation of fruiting bodies of the button mushroom (Agaricus bisporus). Lactiplantibacillus plantarum 299v with documented probiotic properties and L. plantarum EK3, i.e., an isolate obtained from spontaneously fermented button mushrooms, wer...
Article
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In this study, we determined the effect of hormonization treatment on yield quantity and quality, content of biologically active compounds, and antioxidant activity in fruits and raisins of ‘Einset Seedless’ grapevine. Field studies were conducted in 2017 at Nobilis Vineyard (50°39′ N; 21°34′ E) in the Sandomierz Upland. Analytical studies were car...
Article
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Introduction. The aim of the study was to compare the effect of sous-vide treatment, cooking in boiling water, and steaming on changes in the colour, texture, and retention of selected bioactive compounds in root vegetables. Materials and methods. Carrots and parsley were subjected to sous-vide thermal treatment (SV) at 80 °C (SV 80) and 90 °C (SV...
Article
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The objective of this investigation was to verify whether biologically active peptides (BAPs) could be obtained from water solutions of α-lactalbumin (α-la) and caseinoglycomacropeptide (CGMP) through an application of the new Lactobacillus helveticus strains. Also, the aim of this research was to determine the influence of addition of the analyzed...
Article
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The aim of the investigation was the identification and initial study of lactic acid bacteria (LAB) isolated from spontaneously fermented (at 28 • C for 5 days) fruiting bodies of white button mushrooms (Agaricus bisporus). The isolated LAB were preliminarily characterized applying the MALDI-TOF Biotyper. Moreover, further phenotypical, genotypical...
Article
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Refractive index detector is usually used in the analysis of sugars in mushrooms, which is characterized by poor sensitivity, reproducibility, and susceptibility to interference from co-eluting sample components. In the current study, identification and determination of free sugars in mushroom samples by high-performance liquid chromatography coupl...
Article
A rapid, reliable and sensitive liquid chromatography quadrupole time-of-flight mass spectrometry method for the determination of tryptophan and its metabolite kynurenine in milk formulas for neonates and infants was developed and validated. Two extraction techniques based on EMR Lipid QuEChERS and liquid-liquid extraction with diethyl ether to ext...
Article
Mushrooms and mushroom products are very popular in many countries around the world. However, these food products can be a source of biogenic amines, due to the content of precursors of these compounds and the high susceptibility to microbiological spoilage. Biogenic amines have a significant impact on food quality and may pose a threat to human he...
Article
Full-text available
Introduction. The aim of research was to increase the content of bioactive substances and improving antioxidative properties of organic artisanal cheeses by application the selected organic vegetable additives into manufacture ofcheeses. Materials and methods. In the produced organic cheeses containing selected organic vegetable additives the antio...
Article
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Adequate nutrition in prisons should constantly be monitored due to the limited possibilities of external control as well as the low catering budget for prison meals and poorly defined requirements in this regard. The aim of the study was to assess the nutritional value of meals served in Polish prisons. Using a computer program, 14-day regular and...
Article
Full-text available
Water soluble polysaccharides (WSP) were isolated from Lentinus edodes fruiting bodies. The mushrooms were previously subjected to various processing techniques which included blanching, boiling, and fermenting with lactic acid bacteria. Therefore, the impact of processing on the content and biological activities of WSP was established. Non-process...
Article
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A growing interest in development of milk desserts with good nutritional and rheological properties can be observed. A good and stability rheological as well as nutritional properties of such desserts can be provided by applying suitably composed gum mixtures. In this work, the effect of 0.1% κ-carrageenan addition on the rheological properties of...
Article
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The purpose of the research was to obtain different variants of chickpea beverages and subject them to probiotic fermentation carried out by Lactobacillus plantarum 299v in order to compare properties of received products. The study focused on the influence of the fermentation process on changes in protein profiles, antioxidative properties, pH val...
Article
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Pickling is one of the methods for preserving food. However, this term may refer to both types of products, that is, to those subjected to lactic acid fermentation and to marinated ones (acidified) that are usually produced by the addition of acetic acid. Various raw materials are subjected to lactic acid fermentation (vegetable and animal origin),...
Article
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Agaricus bisporus fruiting bodies were subjected to processing: blanching, boiling in water and blanching followed by lactic acid fermentation. Water soluble polysaccharides were obtained from fruiting bodies, quantified and analysed in terms of chemical composition, antioxidant capacity and antiproliferative activity towards cancer cell lines (MCF...
Article
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The paper discusses the infl uence of the addition of freeze-dried tomatoes on the chemical composition and selected physical properties of extruded corn snacks. Corn grits were replaced with dried tomatoes in the amount from 5 to 30% of corn mass. The total lycopene and phenolic content, the scavenging ability and the ferric reducing antioxidant p...
Article
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Background: The increasing significance of food products containing substances with antioxidative activi- ties is currently being observed. This is mainly due to the fact that pathogenic changes underlying some diseases are related to the carcinogenic effects of free radicals. Antioxidative compounds play an important role in supporting and enhanc...
Article
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Background. The increasing significance of food products containing substances with antioxidative activities is currently being observed. This is mainly due to the fact that pathogenic changes underlying some diseases are related to the carcinogenic effects of free radicals. Antioxidative compounds play an important role in supporting and enhancing...
Article
The effects of ultraviolet B (UVB) irradiation on the synthesis of vitamin D2 and its stability during refrigerated storage was determined in fresh cultivated culinary-medicinal mushrooms (Agaricus bisporus, Pleurotus ostreatus, and Lentinus edodes) after harvest. The irradiated mushrooms were stored at 4°C for up to 10 days. The concentrations of...
Article
The aim of the research was to assess the quality of 21 soil-grown determinate tomato varieties. All of them are recommended for crop production in Polish climate conditions. The colour of fruits and the contents of dry mass, extract, total sugars, Vitamin C and carotenoids were analysed. It is not feasible to select one single variety with high le...
Article
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Background: The available literature does not provide data on the application of probiotic strains in mushroom processing. The aim of the study was to evaluate the potential to use the L. plantarum 299v strain with documented probiotic properties in the process of lactic fermentation of button mushroom fruiting bodies (Agaricus bisporus). Methods...
Article
Strawberries are a common and important fruit in human diet because of their high content of essential nutrients and beneficial phytochemicals, which have relevant biological activity in human health. In this study, six cultivars and 15 selected F1 hybrids between S4 inbred lines and tester (cv. ‘Dukat’) were evaluated in a field trial over a perio...
Article
Fruiting bodies of Pleurotus ostreatus (oyster) and Cantharellus cibarius (chanterelle) mushrooms underwent acid fermentation using 3 strains of lactic acid bacteria (LAB) as starter cultures. Polyphenol contents, antioxidant activities, and phenolic acid contents in fresh, blanched, and fermented mushrooms were investigated. Fruiting bodies of oys...
Article
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Background. The intake of fermented milk products, especially yoghurts, has been systematically increasing for a few decades. The purpose of this work was to obtain milk products fermented with a mix of bacterial cultures (yoghurt bacteria and Lactobacillus acidophillus LA-5) and enriched with selected milk protein preparations. Secondly, the aim o...
Article
Three common species of cultivated edible mushrooms were analyzed in terms of their antioxidant capacity and total phenolics content. Fruiting bodies of Agaricus bisporus, Pleurotus ostreatus and Lentinula edodes were subjected to blanching in a citric acid solution for five minutes and boiling in water for fifteen minutes. Both ethanolic and water...
Article
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The purpose of this investigation was to evaluate the usefulness for freezing of new broccoli varieties. The evaluation was based on chemical composition of fresh and frozen broccoli stored for three months. The study was conducted on seven broccoli varieties, namely: SVR 97, SVR 99, SVR 1002, SVR 1017, Ironman, Beneforte and Bellaverde. The brocco...
Article
In this study 6 species of wild edible mushrooms were evaluated in terms of their total phenolic content and antioxidant activity using 1,1-diphenyl-2-picrylhydrazyl radical and ferric reducing antioxidant power assay methods. The mushrooms, namely Armillaria mellea, Cantharellus cibarius, Lactarius deliciosus, Leccinum aurantiacum, Suillus luteus,...
Article
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The objective of the research study was to assess the processing usefulness of selected varieties of dessert apples in terms of browning potential. The research material constituted 8 varieties of apples that were popular in the home market: ‘Alwa’, ‘Boskoop’, ‘Cortland’, ‘Golden Delicious’, ‘Jonagold’, ‘Ligol’, ‘Lobo’, and ‘Szampion’. The browning...
Article
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The objective of this research study was to obtain protein - polysaccharides mixtures that could replace fat in low-fat products. During the first stage, the effect was determined of the carrageenan on rheological properties of sodium and calcium caseinates; next, the system was enriched by adding a modified starch. The Mixtures obtained were used...
Article
Eleven types of tea that included: black tea, green tea, oolong tea, yellow tea, and white tea were purchased in the Lublin shops. In the tea infusions prepared from each of the teas, the content of oxalates was determined using a manganometric method. The content of soluble oxalates in the teas brewed at 100 °C for 5 minutes ranged from 170.02 mg/...
Article
The objective of the study was to evaluate the processing usefulness of fruits of seventeen ground tomato cultivars. Those parameters were determined, which were considered the most important for the fruit processing: hardness of fruits, colour, and contents of dry matter, extract, and total sugars, as well as acidity and vitamin C content. The sta...

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