Browsing by Author "Oniszczuk, Tomasz"

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    Development of Gluten-Free Corn Snacks Enriched with White Mulberry Fruit: Polyphenolic Composition, Antioxidant Activity and In Vitro Gastrointestinal Stability of Phenolic Compounds
    (MDPI, 2026) Kasprzak-Drozd, Kamila; Ziółkiewicz, Agnieszka; Wojtunik-Kulesza, Karolina; Gancarz, Marek; Kowalska, Iwona; Misiurek, Justyna; Wójciak, Magdalena; Sowa, Ireneusz; Oniszczuk, Tomasz; Combrzyński, Maciej; Oniszczuk, Anna
    The aim of this study was to evaluate the effect of adding white mulberry (Morus alba L.) fruit to extruded corn snacks on their polyphenol profile, antioxidant properties, acetylcholinesterase (AChE) inhibitory activity and the preservation of phenolic compounds in an in vitro digestion model. Mixtures of corn grits with 0, 10, 15 and 20% dried mulberry fruit were extruded at temperatures of 100, 120 and 140 ◦C, and then the total polyphenol content (TPC) and antioxidant activity (IC50 for DPPH) were determined. For selected samples (0%, 140—3E; 15% mulberry, 140—9E; mulberry—13E), further antioxidant tests (FRAP, CUPRAC, Fe2+ chelation) were performed, the phenolic compound profile (UHPLC) and AChE inhibition were assessed, and a two-step in vitro digestion was conducted. The addition of mulberry significantly increased TPC- and free-radical-scavenging capacity compared to the control sample, with snacks containing 15% mulberry extruded at 140 ◦C showing approximately a 3.5-fold higher TPC than the control, while dried mulberry fruit itself exhibited about a five-fold higher TPC than this enriched snack. Among the snacks, the most favorable DPPH-radical-scavenging effect was obtained for the variant with 20% mulberry at 120 ◦C (IC50 = 0.176 mg/mL), whereas the mulberry fruit extract reached an IC50 of 0.0926 mg/mL. In a two-step in vitro digestion model, the mulberry-enriched snack with 15% fruit retained 69.3% of its initial TPC after the gastric phase and 33.3% after the intestinal phase, compared with 55.0% and 20.0%, respectively, for the control snack, confirming a partial but meaningful preservation of phenolic compounds under simulated gastrointestinal conditions. UHPLC analysis confirmed that mulberry and the enriched snacks are a rich source of chlorogenic acids and their isomers, as well as quercetin and kaempferol glycosides, which largely survived the two-step in vitro digestion, despite an observed decrease in TPC after the gastric stage and a further reduction after the intestinal stage. At the same time, mulberry extract and mulberry-enriched snacks exhibited high antioxidant activity in all tests conducted and in vitro AChE inhibitory activity, suggesting that Morus alba L. fruit has the potential to be used as a natural functional ingredient in the production of gluten-free snacks with antioxidant and potentially neuroprotective properties.
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    In Vitro Digestion of Polyphenolic Compounds and the Antioxidant Activity of Acorn Flour and Pasta Enriched with Acorn Flour
    (MDPI, 2024) Kasprzak-Drozd, Kamila ; Mołdoch, Jarosław; Gancarz, Marek; Wójtowicz, Agnieszka; Kowalska, Iwona; Oniszczuk, Tomasz; Oniszczuk, Anna
    Acorn flour is a rich source of nutrients and is beneficial to human health due to, among other things, its low glycemic index and polyphenol content. In order to obtain more accurate data on the levels and activities of the substances tested after ingestion and digestion, it may be beneficial to use a simulated in vitro digestion method. Therefore, the objective of the present study was to elucidate the content of polyphenols, individual phenolic acids, flavonoids and antiradical properties of acorn flour and pasta enriched with acorn flour before and after simulated in vitro gastrointestinal digestion. The results indicate that the total polyphenol content (TPC), flavonoid content and radical scavenging activity exhibited an increasing trend following the initial digestion stage and a decreasing trend following the second stage. Nevertheless, the levels of phenolic acids demonstrated an increase in both digestion phases. The digestion processes of polyphenols in acorn flour differ significantly from those in pasta. In the case of pasta, total polyphenols , phenolic acids and flavonoids, as well as free radical scavenging properties, demonstrated a decreasing trend following each digestion stage.
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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.