Stanisław Kalisz

Warsaw University of Life Sciences

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M. Mitek

Warsaw University of Life Sciences

Jan Oszmiański

Wroclaw University of Environmental and Life Sciences

Andrzej Cendrowski

Warsaw University of Life Sciences

IŚ

Iwona Ścibisz

Warsaw University of Life Sciences

Iga Piasecka

Jagiellonian University

Natalia Polak

Warsaw University of Life Sciences

Bartosz Kruszewski

Warsaw University of Life Sciences

Agata Górska

Warsaw University of Life Sciences

Anna Grobelna

Warsaw University of Life Sciences

Jarosław L. Przybył

Warsaw University of Life Sciences

Cooperative Institutions

Warsaw University of Life Sciences

Instytut Środowiska Rolniczego i Leśnego Polskiej Akademii Nauk

Wroclaw University of Environmental and Life Sciences

University of Warmia and Mazury in Olsztyn

University of Life Sciences in Lublin

University of Life Sciences in Poznań

Institute of Agricultural and Food Biotechnology

University of Agriculture in Krakow

Institute of Food Science

University of Warsaw

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The influence of wild rose nectar addition into apple juices on the antioxidant activity and the bioactive components content

Stanisław Kalisz

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Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties

Molecules (2021)

G. Cacak-Pietrzak Dariusz Dziki Urszula Gawlik‐Dziki Alicja Sułek Stanisław Kalisz

Dried and crushed dandelion roots (Taraxacum officinale F. H. Wigg.) (TO) were used as a formulation additive (at the amount of 0, 1, 3, 4, 5, and 6 g 100 g-1 flour) to wheat bread. The farinographic properties of the dough and the physical and chemical properties of the bread were evaluated. It was found that the addition of dried flour caused a significant decrease in water absorption by the flour (1% and higher TO level), an increase in the development time (from 2% to 5% TO addition) and dough stability (3% and 4% TO level), and an increase in dough softening (4% and higher TO level). As the substitution of TO for wheat flour increased, there was a gradual decrease in loaf volume, an increase in specific weight and crumb hardness, and a darkening of the crumb color. The total polyphenol content increased linearly with the percentage increase of dried root additions TO from 0.290 to 0.394 mg GAE g-1 d.m., which translated into an increase in the antioxidant activity of the bread. It was found that dried crushed roots of Taraxacum officinale can be a recipe additive for wheat bread; however, due to their specific smell and bitter aftertaste, the level of this additive should not exceed 3 g 100 g-1 flour.

Taraxacum officinale

Aftertaste

Food additive

10.3390/molecules26247564

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Citations (20)

Wpływ metody wytwarzania na zawartość składników bioaktywnych w wybranych produktach słodzonych z jagody kamczackiej

PRZEMYSŁ FERMENTACYJNY I OWOCOWO-WARZYWNY (2022)

Stanisław Kalisz

Wydawnictwo SIGMA-NOT wydaje czasopisma fachowe informujące swoich czytelników o najnowszych osiągnięciach naukowych i nowoczesnych rozwiązaniach technicznych w Polsce i na świecie, popularyzuje problemy techniczne oraz poszerza wiedzę i kulturę techniczną.

10.15199/64.2022.6.7

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Recovery of antioxidants and oils from blackcurrant and redcurrant wastes by ultrasound-assisted extraction

Food Bioscience (2023)

Iga Piasecka Rita Brzezińska Stanisław Kalisz Artur Wiktor Agata Górska

Pomace

Hexane

Distilled water

10.1016/j.fbio.2023.103511

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Citations (4)

Effect of Processing Methods and Storage Time on the Content of Bioactive Compounds in Blue Honeysuckle Berry Purees

Agronomy (2019)

Anna Grobelna Stanisław Kalisz Marek Kieliszek

In this study, we aimed to investigate the effect of processing methods and storage time on selected parameters of quality in the purees of blue honeysuckle berries. We investigated the content of bioactive compounds such as anthocyanins, L-ascorbic acid, and total polyphenols (TPs). We tested four processing methods and two varieties of blue honeysuckle berry (Lonicera caerulea L.var. Sineglaska and Volshebnica). The purees were analyzed immediately after production, and after two and four months of storage at 20 °C without exposure to light. According to our results, thermal treatment of the fruits for 5 min resulted in obtaining purees with a higher content of anthocyanins and TPs, but lower content of L-ascorbic acid. However, sieving fruits that were not thermally treated resulted in a higher content of L-ascorbic acid. Furthermore, purees prepared from the fruits of the Volshebnica cultivar were richer in bioactive compounds than that of purees prepared from the Sineglaska cultivar. In addition, the content of anthocyanins, L-ascorbic acid, and TPs decreased with storage time.

Chlorogenic Acid

10.3390/agronomy9120860

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Citations (49)

Polyphenols, L-Ascorbic Acid, and Antioxidant Activity in Wines from Rose Fruits (Rosa rugosa)

Molecules (2021)

Andrzej Cendrowski Marcin Królak Stanisław Kalisz

The aim of the present study was to determine the influence of the winemaking process on the antioxidant potential and content of phenolic compounds and L-ascorbic acid in wines from the fruits of

Rugosa

Rose (mathematics)

10.3390/molecules26092561

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Citations (18)

Wplyw dodatku nektaru z dzikiej rozy na wlasciwosci przeciwutleniajace i zawartosc skladnikow bioaktywnych w mieszanych sokach rozano-jablkowych

Zywnosc-nauka Technologia Jakosc (2007)

Stanisław Kalisz M. Mitek

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Wpływ odmiany surowca na wybrane wyróżniki jakościowe soków z jagody kamczackiej

PRZEMYSŁ SPOŻYWCZY (2022)

Stanisław Kalisz Natalia Polak Małgorzata Jodłowska

10.15199/65.2022.6.6

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Zmiany wyróżników jakościowych herbat owocowych w zależności od czasu parzenia

PRZEMYSŁ FERMENTACYJNY I OWOCOWO-WARZYWNY (2018)

Stanisław Kalisz

10.15199/64.2018.3.3

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WPŁYW CZASU PRZECHOWYWANIA NA WYBRANE WYRÓŻNIKI JAKOŚCIOWE SOKÓW MIESZANYCH Z ARONII CZARNOOWOCOWEJ I JAGODY KAMCZACKIEJ

Żywność (2023)

Natalia Polak Stanisław Kalisz ADAM WAWRZYŃCZAK Bartosz Kruszewski

Background. Consumer awareness of a healthy lifestyle is gradually growing. Fruits are a rich source of health-promoting anthocyanins or polyphenols. The aim of the research was to determine the effect of the storage time of mixed juices made from black chokeberry and honeysuckle berry on selected quality characteristics. In this study, it was hypothesized that the storage time of mixed juices would be a factor affecting the content of polyphenols, anthocyanins and color. The test material included black chokeberry and honeysuckle berry juices and mixed juices with a share of juices in the range of 10 ÷ 90 %. Results and conclusions. The honeysuckle berry juice proved to be a more valuable source of poly phenols and anthocyanins (308.3 and 234.5 mg/100 cm3 ) than the chokeberry juice (229.9 mg and 122.2 mg/100 cm3 ). Similarly, the mixed juices with a higher share of honeysuckle berry juice were char acterized by a higher content of these compounds, and consequently, a potentially higher health-promoting value. The highest value of L*, a* and b* was found in the 100 % black chokeberry sample. For storage, it was demonstrated that the most intense degradation changes in the bioactive components took place in the first month, whereas in the later period, the rate of changes in these compounds was lower. The one-month storage resulted in a decrease in the content of polyphenols by 12.1 ÷ 14.2 % and anthocyanins by 19.7 ÷ 33.5 %, depending on the juice variant. In the case of color, it was observed that extending the storage time had a significant effect on the brightening of the tested products, as well as on changes in the values of the a* and b*.

10.15193/zntj/2023/135/446

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