Waldemar Gustaw

University of Life Sciences in Lublin · Department of Plant Food Technology and Gastronomy

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,...

The aim of this study was to enrich milk-based desserts with brewery malts without reducing the quality of the product. The addition of Carahell malt (3g/100g of dessert) increased shear stress values. The addition of Carahell or Carared malts (3g/100g of dessert) increased K and AT values of the desserts. The two malt types (at 1g/100g of dessert)...

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...

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),...

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...

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...

Freeze-dried stems and caps of six cultivated mushroom species, namely Agaricus bisporus (white) Agaricus bisporus (brown), Lentinula edodes, Pholiota nameko, Pleurotus eryngii and Pleurotus ostreatus were subjected to ethanolic extraction. The obtained extracts were analyzed in terms of total phenolics content, total flavonoids content and antioxi...

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...

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...

Physical activity and healthy diets are determinants of the health of convicts who are deprived of freedom. However, little research has focused on these two aspects concurrently. The aim of this study is to analyze the relationships between the level of prisoners’ physical activity and their dietary habits, diet quality, and nutritional knowledge....

The increasing awareness of modern consumers regarding the nutritional and health value of food has changed their preferences, as well their requirements, for food products, including meat and meat products. Expanding the knowledge on the impact of food on human health is currently one of the most important research areas for scientists worldwide,...

The study investigated the suitability of a novel strain Lactiplantibacillus plantarum EK11 for obtaining fermented tomato and beetroot juices with improved functional potential. EK11 had the capability of dynamic acidification of pasteurized vegetable beverages. The lowest values of pH were noted in juices after 48 h of fermentation with the probi...

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...

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...

With their desired functional and technological properties, whey protein preparations are used in the food industry. In turn, lactic acid fermentation may contribute to release of a wide range of biologically active peptides (BAPs) (known also as bioactive peptides or biopeptides) from whey and milk proteins, which are perceived as potential therap...

The gluten-free diet (GFD) requires special attention from nutritionists due to the potential risk of nutrient deficiencies in its users. This risk may be greater when this type of nutrition is implemented in prisons due to the limited possibilities of external control, a low catering budget for meals, and insufficiently defined recommendations reg...

In the present study, the physicochemical, textural and sensorial properties of crackerbread (made from rye, maize and wheat flour) and rice waffles, the most popular on the Polish market bread substitutes, were determined. It was shown that values of several mechanical properties of rice waffles, including ultimate fracture force, strain and stres...

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...

The functional properties of polymerised whey proteins may be similar to those of emulsifying salts; they are able to thicken the cheese mass, bonding the ingredients due to the ability to emulsify fat and high water absorption. The objective of this study was to examine the effect of polymerised whey protein isolate as emulsifying salts replacer o...

The objective of this study was to compare the effect of probiotic fermentation (conducted by L. acidophilus LA-5) of milk containing an addition of selected whey or milk protein preparations (whey protein concentrates, whole milk, whey protein isolate, casein glycomacropeptide or α-lactalbumin) on the technological and functional properties of obt...

The investigation determined the influence of Lactobacillus helveticus strains (T80, T105, B734 and DSMZ 20075) and Lactobacillus acidophilus La-05 (probiotic strain) on the antioxidant activity of whey and milk protein preparations. In order to indicate possible mechanism of antioxidant activity of the obtained hydrolysates, the reducing power (RP...

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...

TECHNOLOGIA SOUS-VIDE-INNOWACYJNY SPOSÓB OBRÓBKI CIEPLNEJ ŻYWNOŚCI S t r e s z c z e n i e Technologia sous-vide została opracowana w 1974 roku przez francuskiego kucharza Georgesa Pralusa, ale dopiero w ostatnich latach zyskała miano nowoczesnego sposobu obróbki cieplej surowców pochodzenia roślinnego i zwierzęcego. Jest to proces gotowania w ściś...

Most of the lactic acid bacteria (LAB) are able to grow in milk mainly due to the activity of a complex and well-developed proteolytic system. Cell envelope-associated proteinases (CEPs) begin casein hydrolysis and allow for releasing the peptides, enclosed in the structure of native milk proteins that are essential for growth of Lactobacillus helv...

This paper explores the ability of Lactobacillus helveticus strains to release sequences of short biologically active peptides (containing 2–10 amino acid residues) from casein. The proteolytic enzymes of the tested strains exhibit different patterns of cleavage of CN fractions. The modification of κ-casein (κ-CN) with pyrrolidone carboxylic acid i...

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...

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...

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...

The aim of this work was to compare the effect of increasing concentrations of anhydrous milk fat (AMF), candelilla wax (CNW), lecithin (LEC) and oleic acid (OLA) on the physicochemical and morphological properties of sorbitol-plasticized pea protein isolate (PPI) edible emulsion films. The lipids were incorporated into film-forming solutions at 0,...

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...

WŁAŚCIWOŚCI REOLOGICZNE MODELOWYCH NAPOJÓW FERMENTOWANYCH OTRZYMANYCH Z WYBRANYCH PREPARATÓW BIAŁEK SERWATKOWYCH Z DODATKIEM INULINY S t r e s z c z e n i e Celem pracy było otrzymanie oraz określenie właściwości reologicznych modelowych napojów fer-mentowanych na bazie wybranych preparatów białek serwatkowych z dodatkiem 7 % sacharozy i inuliny w...

There are continually sought strains of bacteria that exhibit desirable technological features and are able to help improve physical-chemical and rheological characteristics of food products, and which, at the same time, can have health-promoting effects. The objectives of the research study were: to characterize acid curds produced as a result of...

Many strains belonging to lactobacilli exert a variety of beneficial health effects in humans and some of the bacteria are regarded as probiotic microorganisms. Adherence and capabilities of colonization by Lactobacillus strains of the intestinal tract is a prerequisite for probiotic strains to exhibit desired functional properties. The analysis co...

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...

The objective of the research was to obtain aerated gels by magnesium and iron(II) ions induced gelation of pre-heated whey protein isolate dispersions. Preliminary research allowed to find conditions of the pH, protein and ions concentration to produce aerated gels capable to hold air bubbles. A novel method applying simultaneous gelation and aera...

The objective of this study was to obtain in a laboratory scale an acid casein processed cheese analogues with locust bean gum addition and evaluate their texture and meltability. The hardness of processed cheese analogues was measured using the TA-XT2i Texture Analyser and a 10 mm diameter cylindrical sampler. A puncture test was used to measure t...

Whey proteins are a source of bioactive peptides and contain amino acids that are essential to the human body to properly function. Milk protein preparations used in the production of fermented milk beverages stimulated the growth of Lb. acidophilus LA-5 strain. A supplement of α-lactalbumin added to the whole milk caused the time of curd formation...

This study measured the flow behaviour of whey protein isolate mixtures with cinnamic or ferulic acids. Samples were heated in a vacuum (80 °C, −0.9 atm, 280 r.p.m., 0.5 h). The flow curves of all samples showed a non-Newtonian shear thinning flow and the viscoelastic properties were typical for weak gel systems. At pH 6.0, 6.7, and 8.0, the highes...

Effects of glycerol (Gly) (3–7% w/w) and sorbitol (Sor) (4–8% w/w) concentration, pH (7.0, 9.0, 11.0) and heating (90C, 20 min) of film-forming solutions (FFS) on the tensile strength (σmax), elongation at break (εb), elastic modulus (EM) and puncture strength (PS) of pea protein isolate (PPI) films were investigated in this study. The films plasti...

The objective of the paper was to determine the effect of sucrose and protein added on physicochemi- cal properties of high protein cakes (meringues) made from different whey protein preparations: whey protein isolate (WPI) and whey protein concentrate (WPC). Using protein preparations, solutions were prepared, their protein concentrations were 15...

The secondary structure of proteins in unheated and heated whey protein isolate dispersions and the surface tension of the solutions were investigated at different pH. Heating protein solutions at 80 C results in an increase of unordered structure. Nevertheless, the difference between the contents of unordered structure in the unheated and heated s...

WPŁYW WYBRANYCH PREPARATÓW BIAŁEK MLEKA NA WZROST I PRZEŻYWALNOŚĆ LACTOBACILUS ACIDOPHILUS ORAZ WŁAŚCIWOŚCI REOLOGICZNE MLECZNYCH NAPOJÓW FERMENTOWANYCH S t r e s z c z e n i e Białka serwatkowe są źródłem bioaktywnych peptydów i zawierają aminokwasy niezbędne do prawi-dłowego funkcjonowania organizmu. Preparaty białek mleka zastosowane do produkcj...

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...

The objective of the paper was to determine the effect of sucrose and protein added on physicochemical properties of high protein cakes (meringues) made from different whey protein preparations: whey protein isolate (WPI) and whey protein concentrate (WPC). Using protein preparations, solutions were prepared, their protein concentrations were 15 an...

The authors present the current state of knowledge about the proteolytic system of Lactobacillus helveticus and compare it with system presents in other lactic acid bacteria (LAB). The proteolytic activity of these bacteria is used in food production, where the degradation of the protein is responsile for flavor, aroma and texture. From all lactic...

The objective of this work was to assess the impact of various NaCl concentrations on Lactobacillus rhamnosus OXY viability after freeze-drying. Osmotic stress was applied during the exponential growth phase of bacterial culture. At salt concentrations between 0.2-0.5 M, a high biomass concentration and a significant increase in cell viability afte...

Probiotic strains of the Bifidobacterium genus multiply poorly in milk. The objective of this study was to modify the Garches medium through replacing a nitrogen source by some selected milk protein preparations and to verify their ability to stimulate the growth of probiotic strains of the Bifidobacterium genus. The Bi30 and KD14 strains were char...

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...

The objective of this study was to determine the effect of calcium chloride on textural properties and meltability of processed cheese analogues produced on the basis of acid casein, whey protein preparations (50 % demineralised whey powder - DWP 50; whey protein concentrate - WPC 35; whey protein isolate - WPI), and milk fat. The texture of cheese...

We analysed 7 territories of the nightjar located in the Puławy Forest District (eastern Poland). Density of the breeding population on the studied area was 0.88 territory/km2. The smallest territory covered 4.5 ha, while the biggest one - 18.7 ha (average 13 ha). Birds were found in a loose birch and pine forest, in the plantation and nearby the w...

The solutions of whey protein isolates (WPI) with the addition of various amounts (0.05—0.5 %) of ßb-glucan (oat gum — OG) were subjected to gelation process by heating them up to 80 °C. The effects of pH and OG content on the rheological properties of the obtained gels were studied. The presence of oat gum in the solutions of whey protein isolates...

The addition of milk protein preparations is often used in the production of fermented dairy products for the purpose of increasing the content of dry matter in milk. And then prebiotics are applied in order to improve the growth of probiotic bacteria in fermented milk beverages and thereby to maintain the functionality thereof at adequate levels....

Prebiotics are a category of nutritional com-pounds grouped together, not necessarily by structural similarities, but by ability to promote the growth of spe-cific beneficial (probiotic) gut bacteria. Fructooligosaccharides (FOS) and inulin are among the most famous prebiotic compounds. In order to improve viability of probiotic bacteria during sto...

Kazeinomakropeptyd (CMP) jest częścią κ-kazeiny, która jest uwalniana podczas hydrolizy za pomocą enzymów proteolitycznych. CMP występuje w mleku krowim w dwóch wariantach – A i B, różniących się składem aminokwasowym. CMP jest wykorzystywany w produkcji nowej żywności o potencjalnych właściwościach specjalnego przeznaczenia żywieniowego.Ma zdolnoś...

Angel food cake was made using egg albumen subjected to the pH-induced unfolded and refolded treatment. The effect of treatment on the rheological properties of angel food cake was investigated. Egg albumen solutions were prepared and pH was adjusted to 1.5, 4.5, 8.5 or 12.5 and then held 60 min to unfold the proteins. After holding, the solutions...

The effect of different whey protein concentrates (WPCs) addition on the texture, meltability and microstructure of processed cheese analogs obtained from an acid casein (AC) was examined. Hardness of processed cheese analogs increased significantly with increased casein concentration. The addition of whey concentrates (WPC 35 and WPC 65) to proces...

Potatoes, cut into bars, were blanched and, then, coated by dipping in 1 % (w/w) solutions of the following polysaccharides: carboxymethylcellulose (CMC) of three viscosity types (30 CRT, CRT 1000, CRT 10000), pectins (PEC); or in 10 % (w/w) solutions of pea (PPI), soy (SPI), and whey (WPC) protein preparations. A reference sample was prepared usin...

The objective of this paper was to investigate the effect of different milk protein preparations and polymerized whey protein addition on rheological properties of stirred yoghurts. Polymerized whey proteins were added in powdered state obtained by freeze-drying. The apparent viscosity, firmness and consistency of the yoghurts were determined. The...

The effect of K-carrageenan addition on rheological properties of whey protein solutions obtained from different whey protein concentrates (WPCs) was determined. The heat induced mixed gels exhibited different rheological properties as determined by using a small and large deformation rheology. In the case of WPC 35, the addition of 0.1% carrageena...

Formation and rheological properties of mixed protein-polysaccharide gels (composites) was studied. The composites consisted of whey proteins gelling separately, which were surrounded by polysaccharide gel. The polysaccharide gels were obtained from κ-carrageenan and κ-carrageenan-galactomannan (guar gum and locust bean gum) mixtures. The texture o...

The influence of pH on the rheological properties and meltability of processed cheese analogs obtained from an acid casein (AC) which was partially replaced by different whey products was examined. The addition of whey products (clemineralized whey powder - DWP 50 and whey protein concentrate - WPC 35) to the processed cheese analogs exerted higher...

The objective of this study was to produce processed cheese analogs, in which the acid casein was partially replaced by a whey protein concentrate with various contents of protein, and to determine rheological properties of those products. The hardness of processed cheese analogs was tested using a TA-XT2i Texture Analyser and a 10 mm dia cylindric...

S t r e s z c z e n i e Celem pracy było określenie wpływu dodatku oligofruktozy P95 oraz inuliny GR i HPX na właściwo-ści reologiczne oraz wielkość synerezy jogurtu otrzymanego metodą termostatową. Oznaczano twardość, lepkość pozorną i wielkość synerezy jogurtów stałych. W celu określenia wpływu fruktooligosacharydów na przebieg fermentacji monito...

This paper reports the effect of an oat β-glucan on rheological properties of set yoghurts. The skim milk powder (SMP) and whey protein isolate (WPI) powders were used in order to increase the amounts of total solids in the examined set yoghurts. The hardness of set yoghurts increased at a higher oat β-glucan content upon replacement of SMP with WP...

The aim of this study was to investigate how enzymatic cross-linking action by transglutaminase (TGase) could be used as a tool for controlling mechanical properties of cheese made from UF-milk. The Danbo and Feta cheeses were produced from ultrafiltration concentrated retentate. The coagulation of the retentate was measured with the formagraph. Ch...

Rheological properties of foams at pH 4.5 and 8.5 made from egg albumin proteins after pH-induced unfolding and refolding treatments were investigated. The foams behaved as highly elastic materials. Static and dynamic yield stress was investigated using small, steady shear experiments. Yield stress was measured also in oscillation mode and high cor...

The purpose of this study was to examine the effect of addition of different hydrocolloids’ mixtures on rheological properties and syneresis extent of set yoghurts. The hardness and syneresis values of set yoghurts without polysaccharide addition were >33 G and 2% respectively. The yoghurts with guar gum (GG) and xanthan gum (GK) addition exhibited...

The purpose of this study was to examine the effect of different sweeteners such as: saccharose, xylitol, aspartame and acesulfame on rheological properties of milk desserts obtained with the addition of whey protein isolate(WPI). The rheological properties of milk desserts were examined using a Haake RS 300 rheometer in the temperature range from...

The objective was to obtain whey protein isolate (WPI) gels by a conventional water bath method and by microwave heating. Protein suspensions (10% protein) were prepared by hydrating WPI in 0.05, 0.1, 0.2, 0.3 and 0.5M NaCl. The pH of WPI suspensions obtained at 0.1NaCl was adjusted to 3.0, 4.0, 5.0, 6.0, 7.0, 8.0, 9.0 and 10,0. Texture profile ana...

S t r e s z c z e n i e Celem pracy było określenie wpływu koncentratów białek serwatkowych różniących się składem chemicznym na właściwości reologiczne jogurtów otrzymanych metodą termostatową. Zwiększenie su-chej masy mleka przeznaczonego do produkcji jogurtów osiągnięto poprzez dodatek 1, 2 lub 4% WPC 35, WPC 65, WPC 85 i WPC odtłuszczonego (WPC...

Xanthan gum, K-carrageenan, locust bean gum and their mixtures were used to modify texture of processed cheese analogs obtained with addition of whey protein isolate. The effect of polysaccharide concentration on hardness and adhesiveness of processed cheese analog was measured. Yield stress of processed cheese analog was measured using a vane. Add...

The effect of addition of single (shWPI) and double-heated whey proteins polymers (dhWPI) to set yoghurts and its influence on the rheological properties was investigated. The hardness of set yoghurt was investigated by TA-XT2i Texture Analyser. The yoghurt fermentation process was monitored by the oscillatory rheometer for 4 h at 43°C and next coo...

A substitution of milk proteins with single (shWPP) and double-heated whey proteins polymers (dhWPP) and its influence on rheological properties was investigated. Inoculated samples were measured by oscillatory rheometry, and the fermentation process was monitored for 4 h at 45 degrees C followed by cooling to 4 degrees C. A TA-XT2i Texture Analyse...