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Jogurty jako superfood

Brodziak Aneta, Wajs Joanna, Król Jolanta, Czernecki Tomasz, Zuba-Ciszewska Maria

Przemysł Spożywczy

2023

T. 77, nr 2

20--26

W ostatnich latach na znaczeniu zyskały produkty określane jako „superfood”, do których zaliczane są m.in. jogurty – fermentowane produkty mleczne. Do „superfood” zalicza się nie tylko jogurty naturalne (szczególnie z udziałem szczepów probiotycznych), ale także jogurty zawierające dodatki roślinne czy pochodzenia zwierzęcego. Związki bioaktywne zawarte w tej żywności mogą bowiem poprawić ogólny stan zdrowia, wzmocnić układ odpornościowy, zwiększyć produkcję serotoniny i innych hormonów oraz promować sprawne działanie organizmu człowieka. W literaturze można znaleźć coraz więcej doniesień na ten temat. Jako dodatki „superfood” do jogurtów proponowane są obecnie m.in: owoce (np. jagody goji, granat, acerola), ziarna (np. owsa, amarantusa), nasiona (np. chia, karobu, konopi), korzenie (np. imbiru, kurkumy, łopianu), glony (np. spirulina, chlorella) czy produkty pszczele (jak pyłek kwiatowy, mleczko pszczele). Produkty te coraz częściej zaczynają się pojawiać na rynku, a w przyszłości ich oferta zapewne zwiększy się, co może być korzystne zarówno dla producentów jak i konsumentów.

In the recent years, products referred to as “superfood” have gained in importance, including, among others, yoghurts – fermented milk products. The “superfood” includes not only a natural yoghurt, especially with the participation of probiotic strains, but also yoghurts containing additives of plant or animal origin. The bioactive compounds contained in this food can improve overall health, strengthen the immune system, increase the production of serotonin and other hormones, and promote the efficient functioning of the human body. More and more reports on this topic can be found in the literature. As “superfood” additives to yoghurts, the following are currently proposed, among others: fruits (for example, goji berries, pomegranate, acerola), grains (oat, amaranth), seeds (chia, carob, hemp), roots (ginger, turmeric, burdock), algae (spirulina, chlorella) or bee products (pollen, royal jelly). These products are starting to appear on the market more and more often, and in the future their offer will probably increase, which is in the interest of both producers and the consumers.

Biodegradable polyester blends containing multifunctional substances of plant origin

Latos-Brozio M., Masek A.

Archives of Materials Science and Engineering

2023

Vol. 119, nr 1

5--11

Purpose: The research aimed to develop polyester materials based on biodegradable polymers (blends of polylactide PLA and poly(hydroxybutyrate) PHB) with additives of plant origin. Substances such as chlorophyll, β-carotene, tannic acid and comparative Magenta KeyplastTM dye have been added as stabilisers and dyes of polymer blends. Design/methodology/approach: The samples were subjected to thermooxidation and UV aging. Based on changes in mechanical properties, the ageing coefficients K of the composition were calculated. In addition, the colour change was analysed. Thermal transformations of the samples were also determined by differential scanning calorimetry in order to determine the glass transition temperature, melting and crystallisation of materials, as well as to compare the resistance to thermal oxidation of polymeric composition. Findings: Chlorophyll, β-carotene and tannic acid increased resistance to thermal oxidation of PLA/PHB blends (higher oxidation temperatures in the DSC analysis, indicating a higher resistance to thermal oxidation). Materials with chlorophyll, β-carotene and Magenta organic dye had higher ageing coefficientsand, thus, better resistance to degradation. The sample containing β-carotene showed a significant colour change under the influence of heat and UV ageing. Research limitations/implications: Concerned the short ageing time of the samples, which may have been insufficient to analyse the degradation process of polymer compositions and the effects of plant stabilising substances. In the future, the ageing time of materials can be extended, and other types of degrading factors can be used. Practical implications: Practical implications include the possibility of using PLA/PHB blends as packaging materials. Adding substances of plant origin allowed obtaining colorful, visually attractive materials, similar to the Magenta dye dedicated to using in polymers. Moreover, the additives allowed control of the degradability of the samples. Originality/value: The originality of the research was the preparation of PLA/PHB polyester blends with the addition of plant substances as multifunctional agents (stabilisers and dyes).