Instytut Technologii Żywności i Żywienia / Institute of Food Technology and Nutrition

Permanent URI for this collectionhttps://rdb.ur.edu.pl/handle/item/20

Browse

Recent Submissions

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item type: Item ,
    Dataset used in research paper entitled “A New Fluorescence Band of Anthocyanins as a Simple Oxidation Biomarker of Food Products".
    (Molecules, MDPI, 2025-06-08) Rak, Małgorzata; Bartosz, Grzegorz; Sadowska-Bartosz, Izabela
    Abstract The formation of a new fluorescence band of anthocyanidins and anthocyanidins, centered at about 530 nm (excitation at 460–470 nm), is proposed as a simple indicator of food oxidation. This fluorescence band appeared and increased progressively during the incubation of blueberry juice under aerobic conditions and the cooking of blueberry homogenate and black carrot. The same effect was observed upon the addition of delphinidin to rapeseed oil subjected to simulated frying. A ratiometric parameter (ratio of the fluorescence intensity at the maximum of the new band to the fluorescence intensity of native anthocyanins/anthocyanidin) is proposed as a versatile index useful for the estimation of the oxidation of food products containing anthocyanins or supplemented with anthocyanins or anthocyanidins.
  • Thumbnail Image
    Item type: Item ,
    The Antibacterial Properties of Polish Honey against Streptococcus mutans—A Causative Agent of Dental Caries
    (MDPI, 2024) Grabek-Lejko, Dorota; Hyrchel, Tomasz
    Streptococcus mutans is considered the main pathogen responsible for dental caries, one of the major infectious diseases, affecting more than 4 billion people worldwide. Honey is a natural product with well-known antibacterial potential against several human pathogens. The aim of the study was to evaluate the antibacterial efficacy of Polish honey against S. mutans and analyze the role of some bioactive substances on its antibacterial action. The antibacterial potential of different honey varieties (goldenrod, buckwheat, honeydew, and lime) was analyzed using a microdilution assay. Manuka and artificial honey were used as controls. The content of GOX, hydrogen peroxide, total polyphenols, and antioxidant potential was assayed in honey. The influence of catalase and proteinase K on antibacterial activity as well as antibiofilm action was also determined. The strongest antibacterial activity was observed for buckwheat, honeydew, and manuka honey, which were also characterized by the highest antioxidant activity and polyphenols content. Catalase treatment decreases the antibacterial activity of honey, while proteinase K treatment influences the antibacterial potential of honey slightly less. Obtained results suggest that honey can be a good natural product against S. mutans, and hydrogen peroxide was identified as a crucial contributor to its antimicrobial action.