Barbara Mickowska's research while affiliated with University of Agriculture in Krakow and other places

... As already mentioned, edible insects are a valuable alternative source not only of vitamins, minerals, proteins, fats, and calories, but also bioactive compounds from the polyphenol group, as proven in just a few publications in the last few years [26][27][28]. Regarding the analyzed nut bars with the addition of flours from edible insects, the chemical composition (including protein content, amino acid composition, fatty acid profile, etc.) was described in an earlier publication [15]. The abovementioned data are available in Supplementary Materials (Tables S1-S3). ...

... The amino acid composition was determined following the method described by Starzyńska-Janiszewska et al. [18]. The samples were placed in a 6 mol/L hydrochloric acid solution containing 0.5% phenol and incubated at 110 • C in an oven for 24 h. ...

... Similar effects on color-parameter values were observed by Pauter et al. [34], who used cricket flour in muffin production. On the other hand, Kowalski et al. [6] observed an increase in the levels of red and yellow color components and total color change in sponge cakes containing mealworms. In that case, chicken eggs were substituted with a plant-based replacement, which may have contributed to the different content of individual color components [6]. ...

... Por otra parte, los valores de metionina se encuentran dentro de lo reportado por Diana et al. (2014), quienes examinaron el perfil de aminoácidos libres, en once panes comerciales y doce panes artesanales con y sin masa madre de Barcelona (España), los ingredientes fueron harina integral, harina de trigo blanco y harina de soya tostada, encontrando que los panes sin masa madre tenían menos contenido de aminoácidos (de 0,03 de metionina hasta 8,11 de ácido aspártico g/100 g) que los panes con masa madre (de 0,12 de metionina hasta 10,89 de ácido aspártico g/100 g). De manera similar Kowalski et al. (2022) encontraron aminoácidos esenciales (0,1672 a 0,7351 g/100 g) y aminoácidos no esenciales (0,1948 a 3,8660 g/100 g) en panes con trigo Cerraceno. Coţovanu et al. (2023) indicaron la presencia de solo seis aminoácidos esenciales (isoleucina, leucina, metionina, fenilalanina, treonina y valina) en pan de trigo, al adicionar 7,89; 9,39 y 9,41% de harina de kiwicha a la mezcla de pan. ...

... Cappelli et al. [11] and Khuenpet et al. [58] found that high levels of cricket or mealworm powder negatively affected the specific volume of wheat bread. On the other hand, Kowalski et al. [22] observed that the addition of mealworm powder flour improved the volume of wheat bread. It should be noted that the observed differences in the specific volume of the enriched bread with mealworm powder flour may be related to the different proportions of insect flour used for the preparation of the breads. ...

... When the applied electric field overcomes the surface tension of the solution, a charged jet is ejected toward the collector forming fine highly charged droplets commonly shaped in spherical morphologies (Castro Coelho et al., 2021;Librán et al., 2017;Moreno et al., 2022). WG, a main by-product of the wheat milling industry, provides concentrated nutrients of biological components such as essential amino acids, unsaturated fatty acids, minerals, vitamins (B and E), dietary fiber, and phytosterols (Jamdar et al., 2021;Liaqat et al., 2021;Mohammadi et al., 2021;Starzyńska-Janiszewska et al., 2021;Zhao et al., 2021), thus can be a potential candidate for prebiotics (Boukid et al., 2018). Live probiotics along with prebiotics have been suggested with innumerable health beneficial potentials (Rashidinejad et al., 2020). ...

... The Q/NQ population balance can be affected by many factors (22). It has been shown that the Q/NQ ratio can be modified by selection to some extent; however, both Q and NQ cells appear to always be present in stationary populations (14,20,24). This raises the important question of how the Q/NQ balance evolves in various ecological scenarios. ...

... The natural processes of yeast cells, such as complexation, extracellular precipitation, transformation, intracellular compartmentalization, efflux systems, crystallization, adsorption onto cell walls, and pigments, allow them to rapidly adapt to metal-contaminated environments, tolerate and detoxify them [36][37][38][39]. Additionally, yeasts have the ability to employ a range of renewable carbon sources, and their biomass has been utilized to produce single cell oil and single cell protein [40][41][42]. ...

... A hidrólise enzimática de polímeros em alimentos é um processo utilizado para melhorar propriedades físicas, químicas e funcionais dos alimentos, mantendo o valor nutritivo e facilitando a absorção das proteínas (Pacheco et al., 2005;Cândido et al., 2003), elevando o valor nutricional com propriedades funcionais adequadas a sua aplicação, além de obtenção de peptídeos com atividades biológicas específicas (Roslan et al., 2014b;Yarnpakdee et al., 2015;Vázquez et al., 2017;Giannetto et al., 2020). Hidrolisado proteico é um produto resultante da ação controlada de enzimas proteases sobre alimentos proteicos, regulando temperatura e o pH durante a reação enzimática para obter produto com peso molecular apropriado (Tkaczewska et al., 2020;Amiza et al., 2017;Roslan et al., 2015;Cândido 1998), sendo que a concentração de enzimas pode afetar a eficiência da reação enzimática (Finkler et al., 2022). A produção de hidrolisados proteicos pode incluir uma ampla variedade de produtos, sendo sua produção realizada a partir da hidrólise por meios químicos ou biológicos, sendo a hidrólise química usualmente a mais aplicada na prática industrial, no entanto os processos biológicos utilizando adição de enzimas propiciam produtos com maior valor nutritivo (Martins et al., 2009). ...

... In fermented rice bran, coumaric acid, sinapic acid, and ferulic acid elevated by 20, 24, and 63 folds, respectively, when compared to native rice bran [35]. Ferulic acid increased by 3.82-fold in fermented wholegrain wheat [38]. Some new phenolics were also produced in many plants under SSF such as apigenin and kaempferol that appeared in fermented chia seeds [15], caffeic acid in fermented rice bran [35], apigenin in fermented garden cress seeds [18], and rutin and chlorogenic in fermented chickpeas [39]. ...