Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour,technological properties and sensory quality of gluten-free mini sponge cake

Broccoli by-products, in particular leaves, are rich sources of nutritional and bioactive components thus could constitute a valuable food additive. Although an upsurge in quantity of gluten-free products is observed further studies are required on improvement of their nutritional quality and palatability. This study aimed to investigate the influence of broccoli leaf powder (BLP) on dough behaviour, and technological characteristics and sensory quality of gluten-free mini sponge cake (GFS). Broccoli leaf powder replaced an equivalent amount (2.5%, 5%, 7.5%; w/w) of corn and potato starches in GFS formulation. Applied BLP increased the instrumental firmness of GFS but sensorial attributes (elasticity, crustiness, mastication and adhesiveness) were similar to the control. All broccoli GFS were vividly green, had small size pores properly distributed. Among them, sample with 2.5% BLP was distinguished for its desirable sensory quality, despite a slightly perceived cabbage aroma and taste. Moderate amount of BLP allows to preserve a good quality GFS improving its attractiveness and palatability.     

Modulation of iron–nickel layers composition by an external magnetic field

In this article, characterization of FeNi layers deposited on a Cu plate for variable magnetic field arrangement is shown. Layers were prepared using a simple electrodeposition process, from an aqueous solution of Fe²⁺ and Ni²⁺ sulfate salts containing boric acid, an iron activator. By application of variation of current values, times, and external magnetic field orientations, the resultant film quality was examined and the efficiency of the embedded elements was investigated. The studies show differences in the coating morphology and relative composition of ferromagnetic metals (Ni, Fe) electrodeposited on a not ferromagnetic (paramagnetic) metal (Cu). The obtained layers were investigated by Scanning Electron Microscopy and Energy Dispersive X-ray Spectroscopy.     

Dynamic Changes in the Ability to Release Neutrophil ExtraCellular Traps in the Course of Childhood Acute Leukemias

Acute leukemias, the most common cancers in children, are characterized by excessive proliferation of malignant progenitor cells. As a consequence of impaired blood cell production, leukemia patients are susceptible to infectious complications—a major cause of non-relapse mortality. Neutrophil extracellular traps (NETs) are involved in various pathologies, from autoimmunity to cancer. Although aberrant NETs formation may be partially responsible for immune defects observed in acute leukemia, still little is known on the NET release in the course of leukemia. Here, we present the first comprehensive evaluation of NETs formation by neutrophils isolated from children with acute leukemia in different stages of the disease and treatment stimulated in vitro with phorbol 12-myristate 13-acetate (PMA), N-formyl-methionyl-leucyl-phenylalanine (fMLP), and calcium ionophore (CI). NETs release was measured using quantitative fluorescent method and visualized microscopically. In this setting, NETs release was significantly impaired in leukemic children both at the diagnosis and during the treatment, and full restoration of neutrophil function was achieved only after successful completion of the leukemia treatment. We suggest that neutrophil function impairment may result from both disease- and treatment-related factors. In this context, deficient innate immune response observed in acute leukemia patients may be present regardless of neutrophil count and contribute to secondary immunodeficiency observed in this population.     

Effect of adding fresh and freeze‐dried buckwheat sourdough on gluten‐free bread quality

This study demonstrates new possibilities in using freeze‐dried buckwheat sourdoughs in the processing of gluten‐free bread (GFB). Fresh and freeze‐dried (at temperatures of 20, 40 and 60 °C) sourdoughs were added in the amounts of 10, 20, 30 and 40% of the total flour content. Significant and beneficial changes in the quality of bread under the influence of different quantities of fresh and freeze‐dried sourdoughs additive were observed. Freeze‐dried buckwheat sourdoughs at the level of 20 and 30% gave the best baking results for GFB. pH of bread significantly changed, which had a positive effect on increasing its suitability for the storage. Buckwheat sourdough dried at 40 °C is the most highly recommended for GFB processing. Higher temperatures (60 °C) caused the least change in bread volume; however, a bitter aftertaste from burning was slightly detectable. Freeze‐dried buckwheat sourdoughs can be used directly in processing, thus eliminating the long fermentation of sourdough.     

Flavin-Dependent Enzymes in Cancer Prevention

Statistical studies have demonstrated that various agents may reduce the risk of cancer’s development. One of them is activity of flavin-dependent enzymes such as flavin-containing monooxygenase (FMO)_GS-OX1, FAD-dependent 5,10-methylenetetrahydrofolate reductase and flavin-dependent monoamine oxidase. In the last decade, many papers concerning their structure, reaction mechanism and role in the cancer prevention were published. In our work, we provide a more in-depth analysis of flavin-dependent enzymes and their contribution to the cancer prevention. We present the actual knowledge about the glucosinolate synthesized by flavin-containing monooxygenase (FMO)_GS-OX1 and its role in cancer prevention, discuss the influence of mutations in FAD-dependent 5,10-methylenetetrahydrofolate reductase on the cancer risk, and describe FAD as an important cofactor for the demethylation of histons. We also present our views on the role of riboflavin supplements in the prevention against cancer.     

The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

Different types of breads enriched with onion skin were studied. The objectives were twofold: to show and examine protein–phenolic interactions and to discuss results concerning phenolic content, antioxidant activity and protein digestibility in the light of in vitro bioaccessibility. Phenolic contents and antiradical abilities were linked with the level of onion skin supplement however, the amounts determined were significantly lower than expected. Fortification influenced protein digestibility (a reduction from 78.4% for control breads to 55% for breads with a 4% supplement). Electrophoretic and chromatographic studies showed the presence of indigestible protein–flavonoid complexes – with molecular weights about 25 kDa and 14.5 kDa; however, the reduction of free amino group levels and the increase in chromatogram areas suggest that flavonoids also bind to other bread proteins. The interaction of phenolics with proteins affects antioxidant efficacy and protein digestibility; thus, they have multiple effects on food quality and pro-health properties.     

The comparative analysis of standards used in Poland for trenchless rehabilitation of sewage pipes and the problems in design of resin liners

The paper presents not only the comparative analysis of the three standards (German, Danish and American) commonly used in Poland for the design of resin liners, but also the chosen problems involved with the design. The attached examples of calculations give a chance to investigate the influence of noticed differences in basic assumptions on the final results including the minimum, acceptable wall thickness of the linings used for trenchless renovation of gravitational sewers.     

Characterisation of four popular Polish hop cultivars

Polish cultivars of hop (Humulus lupulus L.) are well known as aroma and bitter raw material in the brewing industry. To characterise four popular Polish hop cultivars, Lubelski (Lublin), Marynka, Sybilla and Iunga (also known as Junga), the essential oil profiles were determined by gas chromatography/flame ionisation detector (GC‐FID) and gas chromatography/chemical ionisation mass spectrometry (GC‐CIMS) and the alpha/beta acids amounts by high‐performance liquid chromatography/diode array detector (HPLC‐DAD) analysis. In addition, the multivariate statistical analysis of the volatile profiles was performed. The results obtained evidenced qualitative and quantitative differences between the four cultivars studied and the foreign hops described in the literature. Lubelski and Iunga showed the typical chemical profile of the fine‐aroma and high‐alpha cultivars, respectively. In Marynka and Sybilla, the average amounts of alpha acids were similar to the bitter hops, but with a volatile profile characteristics of the fine‐aroma and aroma cultivars respectively.     

Influence of yeast on the yield of fermentation and volatile profile of ‘Węgierka Zwykła’ plum distillates

The character of plum brandies depends on a unique aroma profile of the plum and the microbiota present on the surface of the fruits, as well as yeast used for fermentation. In this study, an evaluation of the effect of microorganisms applied for the fermentation of W?gierka Zwyk?a var. plum mashes and processing temperature (18 °C, 30 °C) on its efficiency and volatile profile, as well as taste and flavour of distillates obtained was performed. An estimation of the odour activity values (OAVs) of the volatile compounds was also conducted. Regardless of whether the fermentation was carried out using Saccharomyces bayanus wine yeast or by native microflora present on plums as well as raisins, the efficiency of this process was high and ranged between 91.7 and 96.7% of the theoretical efficiency. Especially rich in esters (among others ethyl acetate and isoamyl acetate) was the distillate derived after fermentation with the microflora of plums and raisins, at 18 °C. An evaluation of the individual aromatic effect of chemical compounds present in tested distillates, in terms of their OAVs, revealed that the highest OAVs were reached with isovaleraldehyde. Other compounds that showed aroma values >1 and possibly had an effect on the overall aroma of tested plum distillates were the following: hexanal, benzaldehyde, ethyl acetate, isoamyl acetate, ethyl benzoate, ethyl hexanoate, 1‐propanol, 2‐methyl‐1‐butanol, 3‐methyl‐1‐butanol and 1‐hexanol. The performed sensory ranking showed that the best rated distillate was the one obtained after fermentation with the indigenous microflora of plums and raisins, at 18 °C. Copyright © 2016 The Institute of Brewing & Distilling     

Preparation and characterization of magnetic carbon nanomaterials bearing APTS–silica on their surface

The formation of metal-encapsulated carbon nanomaterials by using metallic catalysts (iron, cobalt, and nickel) has been studied. Moreover, these materials were coated with silica surface modified by (3-Aminopropyl)-trimethoxysilane (APTS). Each intermediate structure was confirmed by X-ray diffraction (XRD) and transmission electron microscopy (TEM). The surface morphology of silica-coated carbon nanomaterials was analyzed by scanning electron microscopy (SEM). The modified, APTS–silica surface was additionally characterized by Fourier transform infrared spectroscopy (FT-IR), elemental (EA), and thermogravimetric analysis (TGA).