Microscopic Droplet Size Analysis (MDSA) of "Five Thieves' Oil" (Olejek Pieciu Zlodziei) Essential Oil after the Nebulization Process.

Nowadays, due to a higher resistance to drugs, antibiotics, and antiviral medicaments, new ways of fighting pathogens are intensively studied. The alternatives for synthesized compositions are natural products, most of which have been known in natural medicine for a long time. One of the best-known and intensively investigated groups are essential oils (EOs) and their compositions. However, it is worth noting that the method of application can play a second crucial part in the effectiveness of the antimicrobial activity. EOs possess various natural compounds which exhibit antimicrobial activity. One of the compositions which is based on the five main ingredients of eucalyptus, cinnamon, clove, rosemary, and lemon is named "five thieves' oil" (Polish name: olejek pieciu zlodziei) (5TO) and is used in natural medicine. In this study, we focused on the droplet size distribution of 5TO during the nebulization process, evaluated by the microscopic droplet size analysis (MDSA) method. Furthermore, viscosity studies, as well as UV-Vis of the 5TO suspensions in medical solvents such as physiological salt and hyaluronic acid, were presented, along with measurements of refractive index, turbidity, pH, contact angle, and surface tension. Additional studies on the biological activity of 5TO solutions were made on the P. aeruginosa strain NFT3. This study opens a way for the possible use of 5TO solutions or emulsion systems for active antimicrobial applications, i.e., for surface spraying.

Kinetics of anthocyanin condensation reaction in model wine solution under pulsed light treatment.

The effects of Pulsed Light (PL) technology on the anthocyanin condensation reaction in model wine solutions were investigated. Model wine solutions containing malvidin-3-O-glucoside, cyanidin-3-O-glucoside, and delphinidin-3-O-glucoside were separately prepared with the presence of (-)-epicatechin and acetaldehyde. The solutions were subjected to PL treatment with 2, 4, and 8 J/cm2 energy and stored in 10 °C. The loss of anthocyanin during the treatment and the aging period fitted the first-order reaction model (R2 > 98 %). Delphinidin-3-O-glucoside suffered the highest loss, only 46 % remaining after 60 s treatment; the malvidin-3-O-glucoside showed the lower loss, 72 % remaining after 60 s treatment. Furthermore, the PL treatment significantly influenced the kinetics of anthocyanin loss. The results from LC ESI TOF/Q-TOF MS/MS analysis revealed that in the PL treated samples, more peaks eluted in the chromatogram assigned to anthocyanin ethyl-linked (-)-epicatechin products, suggesting that PL treatment led to the formation of new isomers of anthocyanin ethyl-linked (-)-epicatechin. The color characteristics of the model solutions were affected by the PL treatment and the formation of ethyl-linked products. For example, the ΔE* value for samples treated with 8 J/cm2 increased by 42.52, 55.73, and 45.61 % for malvidin-3-O-glucoside, cyanidin-3-O-glucoside, and delphinidin-3-O-glucoside respectively after 110 days.

The influence of the extrusion process on the nutritional composition, physical properties and storage stability of black chokeberry pomaces.

The study examined the influence of the process of extrusion on the physical properties and nutritional composition of black chokeberry pomaces. It has been determined that the extrusion process resulted in a reduction of the content of anthocyanins and fibre, but an increase of the contribution of simple sugars. In order to assess the phase transitions occurring in the products, a state diagram was utilized, which was constructed using the freezing and vitrification curve and values characterizing the conditions of maximum cryoconcentration. The determined values of critical water activity (based on water activity concepts) indicate that pomaces and extrudates retain crispiness in storage under moderate environmental relative humidity conditions. However, in the case of the glass transition concept, the determined values of water activity indicate that products stored in room temperature must be protected against the influence of humidity.

Effect of artificial light source on pigments, thiocyanates and ascorbic acid content in kale sprouts (Brassica oleracea L. var. Sabellica L.).

The aim of the study was to assess the effect of incandescent, fluorescent, and LED (RGB (red, green, blue), white cold, white warm) lighting on characteristics of kale sprouts. The highest concentrations of chlorophylls, ß-carotene, lutein, neoxanthin and violaxanthin were found in cotyledons of sprouts growing in RGB LED light. These had the largest proportion of cotyledons to the mass of plants and the highest content of ascorbic acid. The highest contents of protein and total thiocyanates were observed in sprouts cultivated in incandescent light, followed by plants growing under RGB LED light. The application of a conventional bulb led to the lowest yield as well as the smallest amounts of chlorophylls, ß-carotene, lutein and neoxanthin in fresh mass of cotyledons. Of the light sources used, RGB LED treatment allowed plants with the highest content of most of the examined compounds to be obtained.

Effect of freeze-drying and air-drying on the content of carotenoids and anthocyanins in stored purple carrot.

BACKGROUND: In stored freeze-dried orange carrots, carotenoids are not stable compounds. The aim of the work was to evaluate the stability of carotenoids in products obtained from polyphenol-rich purple carrots which additionally contain anthocyanins. METHODS: This study compares the effect of air-drying and freeze-drying as well as 6-month storage on the content of carotenoids, anthocyanins and total phenolics in dried products obtained from purple carrot. RESULTS: The phenolic compounds found in the greatest amounts in carrot were ferulic acid cyanidin 3-xylosylglucosylgalactoside, p-coumaric acid cyanidin 3-xylosylglucosylgalactoside, chlorogenic acid, and caffeic-quinic acid. Freeze-drying did not significantly reduce levels of carotenoids and anthocyanin content, while air-drying led to substantial losses of carotenoids, anthocyanins and polyphenols. 6-month storage of freeze-dried products caused losses of carotenoids, anthocyanins and total polyphenols of 42%, 33% and 53% respectively when compared with the raw material. In air-dried products, the losses were 66%, 33% and 36%, respectively. CONCLUSIONS: The results indicate that the combined effect of freeze-drying and 6-month storage was reduced losses of carotenoids compared to traditionally dried products.

The impact of LED lighting on the yield, morphological structure and some bioactive components in alfalfa (Medicago sativa L.) sprouts.

The aim of this study was to evaluate the impact of selected types of LED (light emitting diodes) lighting on the quality of alfalfa sprouts. In the experiment, cold white, warm white and multicolour: (red, green, blue-RGB) LEDs were applied, and dispersed sunlight was used as a control. The product was examined for the yield and the contents of dry matter, total polyphenols, ascorbic acid, chlorophylls, ß-carotene, lutein, neoxanthin and violaxanthin. Cotyledons' mass in the whole plant increased under LED illumination and was up to 50% greater for sprouts grown in RGB light compared to those cultivated in dispersed sunlight. The highest chlorophyll and carotenoid pigment contents in cotyledons were observed under RGB LED and cold white treatments. Similarly, RGB LEDs allows one to obtain the product with the highest level of total phenolic compounds. The highest ascorbic acid content was observed in sprouts growing under sunlight, followed by RGB.

The effect of hyaluronic acid addition on the properties of smoked homogenised sausages.

BACKGROUND: This research studied the possibility of using hyaluronic acid (HA) as a food additive for meat emulsions to create a novel functional food with improved rheological and water binding properties. Sausages with 200 and 500 g kg-1 water addition were supplemented with 0, 0.01, 0.05 and 0.1 g kg-1 of HA and stored for 14 days in vacuum. Rheology, texture, weight losses, proximate composition and microbiological analyses were performed together with the sensory evaluation of produced sausages. RESULTS: Surprisingly, the results show that the addition of 0.05 and 0.1 g kg-1 HA reduced yield and the stability of meat emulsion by causing water outflow from the product and decreased the sensory scores of the produced sausages. The sausage with 500 g kg-1 water and 0.01 g kg-1 HA addition was the only economically viable option for introducing the product on the market. CONCLUSION: HA has a potential of being a perfect functional food additive for meat industry, although further research regarding processing conditions should be performed. © 2016 Society of Chemical Industry.