Joanna Harasym

Joanna Harasym
Wroclaw University of Economics and Business | WUE · Department of Biotechnology and Food Analysis

Doctor of Science in Food Technology and Nutrition, PhD in Food Technology and Nutrition, MSc. Eng. in Biotechnology, Manager of Research and Development Project, Patent Attorney

About

99
Publications
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Introduction
Joanna Harasym currently works as Director of Adaptive Food Systems Accelerator - Science Centre and Head of Department of Biotechnology and Food Analysis. She is also a former Marie Skłodowska Curie Individual Fellowship Fellow at ProcerealTech Group of University of Valladolid, Spain.
Additional affiliations
September 2016 - August 2018
Universidad de Valladolid
Position
  • Senior Researcher
October 1994 - present
Wroclaw University of Economics and Business
Position
  • Professor (Associate)

Publications

Publications (99)
Article
Full-text available
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...
Article
The aim of the present study was to characterize the bacterial and fungal communities naturally occurring in Queijo da Beira Baixa PDO cheese samples produced in Castelo Branco district (Beira Baixa Region, Portugal) through viable counts and metataxonomic analyses. Physico-chemical and morpho-textural analyses were also carried out, together with...
Article
The occurrence of spoilage yeasts in foodstuffs can exert detrimental effects on their quality. Recent scientific studies have demonstrated the effective application of essential oils (EOs) as natural preservatives for controlling spoilage yeasts in foods as: fruit and fruit juices, raw vegetables, cereal-based products, meat-based products, and da...
Article
Full-text available
The natural gums used as high molecular weight oleogelators are mainly polysaccharides that deliver a broad spectrum of possible utilization methods when structuring liquid fats to solid forms. The review discusses a natural gums’ structuring and gelling behavior to capture the oil droplets and form the water/oil gelling emulsions basing on their s...
Article
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The prevalence of gastritis in humans is constantly growing and a prediction of an increase in this health problem is observed in many countries. For this reason, effective dietary therapies are sought that can alleviate the course of this disease. The objective of this study was to determine the effect of chemically pure oat beta-glucan preparatio...
Article
Full-text available
Background: The incidence of Crohn's disease (CD) is increasing worldwide, and it has currently become a serious public health issue in society. The treatment of CD continues throughout a patient's lifetime, and therefore, it is necessary to develop new, effective treatment methods, including dietotherapy. The present study aimed to determine the...
Article
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The oat oil composition is unique among cereals; however, the industrial exploitation of oat oil still needs more attention. The health claims authorized by the FDA and the EFSA have led to a significant increase in the industry's interest in oats as an industrial crop. The current focus is put on the extraction of fibre/beta-glucan or oat proteins...
Article
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Agribusiness could be the most promising sector for algae biomass exploitation and popularization. In this paper we summarize the scope of interests in agribusiness which can be fulfilled with algae exploitation. A high growth rate, a high ability to bind carbon dioxide and the potential to accumulate biogenic elements and light metals mean that al...
Article
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The benefit of not containing the gluten complex protein also provides problems with the achievement of typical and proper texture, especially in bakery products. Ultrasound (US) treatment has been previously studied on buckwheat as assistance treatment facilitating the release of antioxidant compounds. However, there is no study regarding the chan...
Article
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Background: Oat beta-glucans are polysaccharides, belonging to soluble fiber fraction, that show a wide spectrum of biological activity. The aim of this study was to evaluate the time-dependent antioxidative effect of chemically pure oat beta-glucan fractions, characterized by different molar mass, which were fed to animals with early stage of 2,4,...
Article
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Based on high nutritional value and low production costs, edible insects are an excellent and sustainable source of animal proteins. However, completely replacing meat with edible insects requires a change in consumer mentality not only in Poland, but also in other European countries. In western countries, most people reject eating insects, mainly...
Article
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Background: Inflammatory bowel diseases are an important health problem. Therefore, the aim of the present study was to compare the impact of isolated oat beta-glucan fractions of low and high molecular weight, taken as dietary supplementation, on inflammatory markers in the colitis model. Methods: Two groups of Sprague-Dawley rats-control and w...
Article
Full-text available
Purpose Beta-glucans are biologically active polysaccharides having antioxidant, immunomodulatory, and antiinflammatory properties. This study investigated the transcriptomic profile in peripheral blood of rats with LPS-induced enteritis, which were fed a diet supplemented with high- (G1) and low- (G2) molecular-weight oat beta-glucans. Methods Tw...
Chapter
Carotenoids are nutritionally beneficial organic tetraterpenoid pigments that are synthesized mainly by plants, bacteria, and fungi. Although research has focused on the production of carotenoids in staple crops to improve nutritional welfare in developing countries, there is also an enormous market for carotenoids in the industrialized world, wher...
Conference Paper
INTRODUCTION The quality of poultry meat offered to the consumer depends mainly on the level of hygiene during all stages of its production, storage time and temperature. Most of the microorganisms that cause meat spoilage are aerobes that change the colour and odour of the meat. Untill now there are no precise microbiological requirements regardin...
Conference Paper
INTRODUCTION Due to the high protein content and the low amount of the fat, the consumers in Poland and worldwide prefer poultry meat. Turkey meat has an exceptionally good taste and smell, has a delicate structure and it is easy to cook. The thigh muscles have a dark red color, they are juicy and aromatic. An essential element in the assessment of...
Article
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Background: Wet methods of 1-3, 1-4 -β-D-glucan isolation from cereals differ mainly in the type of grain fraction used as raw material, the solid-liquid ratio of β-glucan in raw material vs. solvent used, and the type of aqueous solvent modification (alkali, neutral or acidic). All these factors impact the characterization of the residues finally...
Article
The physical modification of rice flour by heat-moisture treatment assisted by microwave radiation and its effect on the rheological and pasting properties of gluten-free doughs and the physical quality of their resulting bread was investigated. Two levels of flour initial moisture content, 20% (MW-20%) and 30% (MW-30%) and two levels of its additi...
Article
This study evaluated for first time the effect of Microwave (MW) radiation on systems based on potato and rice starches supplemented with 5% of calcium caseinate (CA) or soy protein isolate (SPI). The goal of this treatment was the physical modification of these starch-based systems to provide ingredients of new functionalities. The hydration and p...
Article
Full-text available
β-Carotene belongs to a group of more than 600 compounds, jointly called as carotenoids. It has numerous biological functions in the human body and because human is not able to synthesize any of them, it is necessary to supply these valuable compounds with food or pharmaceuticals. Rising, therefore, market demand stimulates the development of its d...
Article
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Starch and beta-glucan are most abundant carbohydrate polymers available in oat products; however, their simultaneous release during extraction depends on morphological and processing conditions of raw material. The study analyzes the mutual correlation between the sample (oat flakes and bran) and treatment types (microwave heating (MW)—1–5 min; co...
Chapter
Abstract Barley is the basic raw material for brewing. Its chemical composition, brewing, and technological indices are highly determinative for beer quality and the economic efficiency of the brewing process. During the process of malting and brewing, the by-products left after separation of the wort are rich in protein, fibers, arabinoxylans, β-g...
Article
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Minimally processed cereal breakfast products from whole grain entered the market due to consumer demand of more nutritional food with more controlled sugar release. However, the subsequent processing of such products with different cooking methods in the consumer’s kitchen may lead to significant differentiation of their nutritional value. Therefo...
Article
The microwave radiation thermal treatment of rice flour was studied and its impact on physical and structural characteristic in relation to the initial moisture content (IMC) (20% and 30%) was evaluated. To explain the fundamentals of observed changes the microwave radiation absorption capacity of flour as well as temperature and moisture change du...
Article
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Celowa hybrydyzacja drożdży browarniczych w celu pozyskania pożądanych cech technologicznych prowadzona była już w ubiegłym wieku. Jednakże dopiero pełne poznanie genomu i pochodzenia drożdży piwowarskich umożliwiło świadome próby utworzenia zarówno międzygatunkowych, jak i wewnątrzgatunkowych krzyżówek. Efektywność tworzenia krzyżówek ograniczona...
Article
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Beta-glucans are widely used in treatment, cosmetics, and the food industry. Glucans play a significant role in activation of the immune and antioxidant system and inhibiting tumor proliferation. In the current study the antitumor activities of new high and low molecular weight beta-glucan derived from oats were investigated in two human lung cance...
Conference Paper
There are still not specified mechanisms how beta-glucan molecules are transported into cells. Supposing, beta-glucan toxicity against tumor cells may be related to the overexpression of the transporter responsible for the transport of glucose molecules in the cells. In this case, glucans - polymers composed of glucose units are much more up-taken...
Article
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The knowledge about the genome of brewing yeast, their origin as well as the potential for further development is still very limited. Bottom fermentation yeasts have revolutionized the alcoholic fermentation process of beer, allowing the appearance of lager beer – with a completely different flavor than the ale beer produced so far. This different...
Article
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Cereal beta-glucans are linear homoglucose polymers found in endosperm and sub-aleurone layer of grain, consisting mostly of water-soluble fraction and exerting different specific biological activities. In this review beneficial effects of oat and barley purified beta-glucans on immunity, gastrointestinal tract health and inflammatory diseases trea...
Poster
Full-text available
Algae as natural food additives Ludmiła Bogacz-Radomska1, Joanna Harasym2 3 1 Department of Biotechnology and Foods Analysis, Wrocław University of Economics, Komandorska 118/120, 53-345 Wrocław, Poland, Ludmila.bogacz-radomska@ue.wroc.pl 2 Department of Agriculture and Forestry Engineering, University of Valladolid, Avda. de Madrid 57, 34004 Palen...
Chapter
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Diet – defined as a group of nutritional components and biologically active compounds, ratio of specific elements of the diet, lifestyle, as well as other environmental factors have an influence on organism’s genetic information on each step of its processing, starting from gene expression, through protein synthesis and degradation, and finally met...
Article
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Wprowadzenie. Podstawową funkcją erytrocytów jest transport tlenu z płuc do tkanek oraz dwutlenku węgla z tkanek do płuc. Erytrocyty są zdolne do przenoszenia tlenu dzięki zawartości hemoglobiny, która jednakże poprzez proces autooksydacji jest źródłem reaktywnych form tlenu (RFT). Pod wpływem RFT i stresu tlenowego erytrocyty ulegają uszkodzeniom...
Article
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The currently available data suggest that natural products may exert significant cytotoxic and immunomodulatory effects. Plant-derived chemotherapeutic agents such as taxol, etoposide or vincristine, currently used in cancer therapy, are prominent examples in this regard. However, there is a need for new and natural anticancer compounds with low or...
Poster
Full-text available
Results The colour changes vs control muffins with malt extract for addition of 1 and 5 % were visible only for experienced observer’s eye, the addition of 10% has change the ΔE of colour upto the completely different colour. Also the staling characteristic was positively changed due to high water retention by Ascophyllum nodosum powder. Higher lev...
Article
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Due to the significant changes on the beer market the flourishing development of small and craft breweries is clearly observed. Upgraded consumers’ expectation led to many technological challenges in brewing process resulting in novel methods of manufacturing of many different beer types. As bitterness and aroma are two crucial quality features of...
Chapter
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1-3,1-4-β-D-glucan – is a glucose homopolymer, which is characterized, not only by 1-3 bonds, but also the 1-4 bonds. This mixed structure causes that this particular β-glucan has high immunostimulatory activity accompanied by antioxidant and anti-inflammatory activity. Mixed binding enables solubility of β-glucan from oats in water, which signific...
Chapter
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Anthocyanins are natural substances of vegetable origin, which in terms of the chemical structure are classified as flavonoids. These compounds are usually present in the aerial parts of vascular plants – in flowers, fruits, leaves and stems, giving the plants the intense color from red to the blue. Anthocyanins are also powerful antioxidants, allo...
Chapter
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Plants are a rich and still not exploited source of active substances, attractive not only due its therapeutic properties, but also as the raw material for the creation of pharmaceutical products and food. Plant color, especially eatables as vegetables or fruits, derived from several substances which the metabolic activity is still under study. Amo...
Chapter
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There is nothing more associated with a man at every stage of the development of civilization as food. Essential to life, but still not appreciated in terms of impact on human welfare is evolving from the revolutionary changes until return to the roots. This article presents an overview of knowledge on methods of food production, the creation of th...
Chapter
Full-text available
There is nothing more associated with a man at every stage of the development of civilization as food. Essential to life, but still not appreciated in terms of impact on human welfare is evolving from the revolutionary changes until return to the roots. This article presents an overview of knowledge on methods of food production, the creation of th...
Chapter
Full-text available
The progress of civilization is a multi-faceted phenomenon, because everywhere where man realizes his need for transformation of reality changes occur. However, not all changes can be described as progress and when a change is for the worse or withdrawal it is usually called regress of civilization. However, not in all aspects of the civilization d...
Chapter
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Nowadays cardiovascular disease (CVD) is the leading cause of death. One of the risk factors affecting the incidence of diseases such as hypertension and coronary heart disease is a poor diet, especially consumption of the wrong amounts and proportions of nutrients. A very important metabolic component which is adopted with the diet are polyphenols...
Article
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Biorafinerie oparte na zbożach cieszą się znaczącym zainteresowaniem w ostat-nich latach. Zaprojektowano i zbudowano kilka systemów w skali pilotażowej, które obecnie przyciągają mnóstwo wysiłku ba-dawczego zmierzającego do przeniesienia wypracowanych w nich rozwiązań do skali przemysłowej.
Article
Full-text available
Obesity, overweight, and other food-related diseases are global epidemics that continue to expand around the world. Growing attention in the food and medical sciences is being given to these food-related diseases and their connections to cardiovascular diseases, diabetes mellitus, and metabolism-related cancers (34,40). The greatest cause for alarm...