Browsing by Author "Biernacka, Beata"

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    Drying of Red Chili Pepper (Capsicum annuum L.): Process Kinetics, Color Changes, Carotenoid Content and Phenolic Profile
    (MDPI, 2024) Krzykowski, Andrzej; Rudy, Stanisław; Polak, Renata; Biernacka, Beata; Krajewska, Anna; Janiszewska-Turak, Emilia; Kowalska, Iwona; Żuchowski, Jerzy; Skalski, Bartosz; Dziki, Dariusz
    Studies were conducted focusing on the drying of chili pepper fruits (Capsicum annuum L.), cultivar Cyklon, using convective (AD), convective-microwave (AMD), vacuum (VD), and freezedrying (FD) methods. The influence of the drying method and temperature on the kinetics of the process and selected quality attributes of the dried product were evaluated. It was demonstrated that the Midilli model best described the drying kinetics for all methods across the entire measurement range. FD and VD produced dried products with the highest brightness and the greatest value of the a* color parameter. The lowest b* color parameter was observed for the product dried using FD at 40 ◦C, while the highest b* value was noted for samples dried using AMD (100 W) at 60 ◦C. The highest carotenoid retention was achieved with the FD method at 40 ◦C, while the lowest carotenoid content was found in the product obtained using the AMD method (100 W) at 60 ◦C. The smallest losses of capsaicinoids were observed after FD drying at 40 ◦C, while the largest were found for AMD (100 W) at 60 ◦C. The analysis of chili pepper fruit extracts revealed the quantitative composition of 12 main phenolic compounds using the UHPLC-UV method. The highest polyphenol content was obtained with FD, while the lowest total polyphenol content was recorded after AD. Regardless of temperature, the total flavonoid content was highest in extracts from FD products, and the lowest flavonoid content was found after AMD at 100W. For all drying methods analyzed, the total flavonoid content in the pepper extracts decreased with increasing temperature.
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    The Impact of Fresh Blueberry Addition on the Extrusion-Cooking Process, Physical Properties and Antioxidant Potential of Potato-Based Snack Pellets
    (MDPI, 2025-05) Combrzyński, Maciej; Soja, Jakub; Oniszczuk, Tomasz; Wojtunik-Kulesza, Karolina; Kręcisz, Magdalena; Mołdoch, Jarosław; Biernacka, Beata
    The aim of the study was to develop a new generation of potato-based snack granules enriched with fresh blueberries and evaluate the extrusion-cooking process along with selected physical properties. Blueberries were added in varying amounts (10%, 20%, and 30%) as an ingredient for the semi-finished product. The analysis focused on the impact of moisture content, screw speed, and blueberry concentration on extrusion efficiency and product properties. The results showed significant effects of blueberry addition on extrusion-cooking efficiency (14.40 to 37.12 kg/h) and energy consumption (0.003 to 0.021 kWh/kg). Durability, bulk density, water absorption index (WAI) and water solubility index (WSI) were evaluated with values ranging from 95.46 to 97.61%, 345.07 to 547.37 kg/m3, 2.90 to 3.88 g/g and 8.23 to 18.52%. The incorporation of blueberries also eliminated the need for drying, reducing water consumption and energy demand. Additionally, the antioxidant potential of the blueberry-enriched samples was assessed, indicating improved health benefits (DPPH from 22.71 to 94.22%). Based on the results, the incorporation of up to 30% blueberries is recommended for optimal physical properties and enhanced antioxidant activity.