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13th IComSC’15
CURRENT TRENDS
IN COMMODITY SCIENCE
BOOK OF ABSTRACTS
EDITORS:
Daniela Gwiazdowska
Katarzyna Kluczyńska
Krzysztof Juś
FACULTY OF COMMODITY SCIENCE
POZNAŃ UNIVERSITY OF ECONOMICS
22nd
- 25th
June 2015
13th IComSC’15
POZNAŃ POLAND
Scientific Committee
Prof. dr. Ryszard Zieliński – chairman
Prof. dr. Andrzej Chochół
Prof. dr. Stanisław Hornik
Prof. dr. Krystyna Lisiecka
Prof. dr. Maciej Urbaniak
Prof. dr. Piotr Przybyłowski
Prof. dr. Jerzy Żuchowski
Prof. dr. Ryszard Żywica
Prof. dr. Andrej Evgen'evich Gorodeskij
Prof. dr. Ruslan Semenovich Grinberg
Prof. dr. Sergii Kasian
Prof. dr. Yuri Grigor'evich Pavlenko
Prof. dr. Mykola Poliakov
Prof. dr. Sergii Smyrnov
Prof. dr. Ryszard Barczyk
Prof. dr. Horst Brezinski
Prof. dr. Marian Filipiak
Prof. dr. Zenon Foltynowicz
Prof. dr. Jan Jasiczak
Prof. dr. Jerzy Łańcucki
Prof. dr. Alicja Maleszka
Prof. dr. Maria Małecka
Prof. dr. Bogdan Sojkin
Prof. dr. Henryk Szymusiak
Prof. dr. Bożena Tyrakowska
Organizing Committee
Prof. dr. Alina Matuszak-Flejszman - chairman
Dr. Mariusz Tichoniuk - secretary
Prof. dr. Jacek Łuczak
Dr. Alfred Błaszczyk
Dr. Daniela Gwiazdowska
Dr. Joanna Jasnowska-Małecka
Dr. Katarzyna Michocka
Dr. Bogdan Pachołek
Dr. Katarzyna Sempruch-Krzemińska
Dr. Hanna Śmigielska
MSc. Krzysztof Juś
MSc. Katarzyna Kluczyńska
MSc. Jacek Lewandowicz
© Copyright by Faculty of Commodity Science
Poznań University of Economics
Poznań 2015
ISBN: 978-83-9380-18-6-2
POZNAŃ UNIVERSITY OF ECONOMICS
Faculty of Commodity Science
Al. Niepodległości 10, 61-875 Poznań
Tel. (61) 856-92-13, 856-92-14; fax: (61) 854-39-93
Adress for correspondence: Al. Niepodległości 10, 61-875 Poznań, Poland
Printed by:
ESUS Tomasz Przybylak, ul.Południowa 54, 62-064 Plewiska
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TABLE OF CONTENTS
SCIENTIFIC COMMITTEE ............................................................................. 2
PLENARY LECTURES
P-1. FOLTYNOWICZ Z., The Importance of Commodity Science In The Circular
Economy...... ......................................................................................................................... 15
P-2. BREZINSKI H., An Evaluation of the Internationalisation of the Study Programmes
of the Faculty of Commodity Science Seen from a Western Perspective ...... ..................... 16
P-3. MAYOR M., Organic Molecules in Molecular Electronics: Structure Property
Correlations and New Functions Emerging from Tailor-Made Molecules .......................... 17
ORAL PRESENTATIONS
P-4. PRZYBYŁOWSKI P., WILCZYŃSKA A., CHOMANIUK N., Evaluation of the
Quality of Honey Produced by Bees Fed with Nanoparticles .............................................. 21
P-5. SYGUŁA-CHOLEWIŃSKA J., SAWOSZCZUK T., Modern Investigation
Techniques for Microbial Risks Assessment in Archives and Museums ............................. 22
P-6. BOCHO-JANISZEWSKA A., Effect of Selected Enzymes on Performance of Liquid
Laundry Detergents .............................................................................................................. 23
P-7. CAPPELLETTI G.N., LOPRIORE G., NICOLETTI G. M., RUSSO C.,
SCELSA D., Conventional and Organic Farming Systems of Cherry: an Environmental
Life Cycle Analysis Approach .............................................................................................. 24
P-8. ADAMCZYK W., NITKIEWICZ T., RYCHWALSKI M., WOJNAROWSKA
M., “Gate-To-Grave” Life Cycle Assessment of Different Scenarios for Handling Used
PV Cells ................................................................................................................................ 25
P-9. DANKOWSKA A., Application of Synchronous Fluorescence Spectroscopy
for the Detection of Food Adulteration ................................................................................ 26
P-10. BIAZIK E., PUDŁO A., CHORĄŻYK D., SKIBA T., KOPEĆ W., Histidine
Dipeptides as Effective Antioxidant Additives in Meat Products ........................................ 27
P-11. DMOWSKI P., SZCZYGIEŁ P., Sensory Characterization and Antioxidant
Activity of Rooibos Tea ........................................................................................................ 28
P-12. ANTOS K., Marine Algae as a Food Component ...................................................... 29
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P-13. MARJAŃSKA E., SZPAKOWSKA M., Young Consumers’ Attitudes Towards
Food Products Containing Artificial Sweeteners ................................................................. 30
P-14. ORZECHOWSKA-PRZYBYŁA K., NIEWELT A., LESIÓW T., Health Risk
Analysis and Risk Management in the Logistic-Production Chain as Factors Influencing the
Quality and Safety of Food on the Example of two Food Companies ................................. 31
P-15. WOLNIAK R., Problems of Architectonical Barriers in Municipial Office – the
Case of Dąbrowa Górnicza ................................................................................................... 32
P-16. KRAJEWSKI K., LIPIŃSKA M., KOŁOŻYN-KRAJEWSKA D.,
WRZOSEK M., Analysis of Conditions for the Reduction of Losses in the Distribution of
Dairy Products, the Use of Risk Analysis, as Part of the Product Management .................. 33
P-17. NOWICKI P., Barriers, Constraints and Benefits Derived from Food Safety
Management System Implementation: a Literature Review ................................................ 34
P-18. KAFEL P., Benefits of Management Systems Integration ........................................ 35
P-19. KOSZEWSKA M., A Comparison of The Selected Environmental Labels For
Textile and Clothing Products in Terms of Life-Cycle Assessment .................................... 36
P-20. ŚWIĄTKOWSKA M., Determinants of the New Product Development According
to the Survey Grain Processing Enterprices ......................................................................... 37
P-21. OGORZAŁEK M.. WASILEWSKI T., Influence of Hydrophobic Calendula
Officinalis Flower Extract Concentration on Usable Properties of Handwashing Liquid
Laundry Detergents .............................................................................................................. 38
P-22. KRUCIŃSKA I., PUCHALSKI M., KOMISARCZYK A., CHRZANOWSKI M.,
SZTAJNOWSKI S., KOWALSKA S., WRZOSEK H., Biodegradable Fibrous Products
.............................................................................................................................................. 39
POSTER PRESENTATIONS
A. INNOVATION IN TECHNOLOGY AND ECOLOGY ........................... 41
A-1. BANASIEWICZ A., MICHOCKA K., WYBIERALSKA K., Dietary Supplements
for Skin, Hair and Nails – Determinants of Application ...................................................... 43
A-2. BIELAK E., MARCINKOWSKA E., SYGUŁA-CHOLEWIŃSKA J., Antimicrobial Activity of Cinnamon Oil Introduced into Leather in the Oiling Process .... 44
A-3. BŁASZCZYK A., Strategy to Improve the Performance of Dye-Sensitized Solar Cells
.............................................................................................................................................. 45
A-4. BORYCKA B., Packaging Innovations and Their Perception by the Customer ........ 46
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A-5. BOROWICZ J., KASPERSKI K., TICHONIUK M., GWIAZDOWSKA D.,
BIEGAŃSKA M., WOJCIECHOWSKA P., Antibacterial Activity of Chemical
Compounds used for Active Packaging ................................................................................ 47
A-6. CIESZYŃSKA A., Sun-Protection Properties of Essential Oil, Infusions And Extracts
of Hop (Humulus lupulus) .................................................................................................... 48
A-7. DOBRUCKA R., CIERPISZEWSKI R., Preparation of Ethylene Scavenger to
Extension of Storage Time of Fresh Food ............................................................................ 49
A-8. DERESZEWSKA A., CYTAWA S., Estimation of The Impact of Anionic
Surfactants on The Activated Sludge in Domestic Wastewater Plant .................................. 50
A-9. DUDCZAK J., LIGAJ M., The Comparison of Functionality of Methods in The
Analysis and Assessment of DNA Preparations Purity ........................................................ 51
A-10. HEIMOWSKA A., MORAWSKA M., RUTKOWSKA M.,
BOCHO-JANISZEWSKA A. Biodegradation of Polylactide in Natural Fresh Water ..... 52
A-11. JASTRZĘBSKA M., Reusing Glass Polyester Waste in Concrete .......................... 53
A-12. KALAK T., DUDCZAK J., SZYCHOWIAK E., CIERPISZEWSKI R., Biosorption of Cu(II) and Cd(II) Heavy Metals from Aqueous Solutions by Paprika Waste
.............................................................................................................................................. 54
A-13. KAMCZYCKA B., Corneometry Assessment of Epidermal Hydration after
Application of The Creams with The Addition of Herb Ashwagandha ............................... 55
A-14. KIEWLICZ J., SZYMUSIAK H., Comparison of The Thermal Properties of
Selected Commercial Antioxidants ...................................................................................... 56
A-15. KOSMOWSKA N., ŁUCZAK W., GWIAZDOWSKA D., MICHOCKA K.,
Antibacterial Activity of Chemical Compounds Used for Surfactant Synthesis ................ 57
A-16. KORZENIOWSKI A., CIERPISZEWSKI R., Determining The Suitability of TTI
Indicator in The Supply Chain of Pork ................................................................................. 58
A-17. KOTARSKA K., WIECZOREK D., WYBIERALSKA K., Phenolic Compounds
in Berry Extracts ................................................................................................................... 59
A-18. KOWALSKA M., ZIOMEK M., ŻBIKOWSKA A., Formation a Stable Emulsion
Systems Containing Rice Oil .............................................................................................. 60
A-19. KRASOWSKA K., How do Poly(Lactide) Behave in Cosmetic Compounds? ....... 61
A-20. KWAŚNIEWSKA D., WIECZOREK D., ZIELIŃSKI R., Water Number of
Selected Surfactants .............................................................................................................. 62
A-21. MALINOWSKA P., Antioxidant Activity of Fruit Extracts Used in Cosmetics
Products .............................................................................................................................. 63
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A-22. MAŁYSA A., WITKOWSKA M., The Influence of Different Types of Abrasives
on The Properties of Emulsion-Based Scrubs ...................................................................... 64
A-23. MAŁYSA A., KLIMASZEWSKA E., ZIĘBA M., JAGIEŁŁO O.,
GRUSZCZYŃSKA M., GAJOWIAK M., The Role of Plant Oils as Refattening
Components in Two-Phase Bath Liquid ............................................................................... 65
A-24. MEREZHKO N., SVIDERSKYI V., SHULGA O., KOMAKHA V., Prospects of
Using Modified Kaolin and Carbonates as Fillers for Paint ................................................. 66
A-25. MICHOCKA K., KLUCZYŃSKA K., Antimicrobial Activity of Selected Oils
Used as Cosmetics Compounds ............................................................................................ 67
A-26. MORAWSKA M., Biodegradability of Polylactide in Household Composter ........ 68
A-27. MURADIN M., FOLTYNOWICZ Z., Environmental Impact of Anaerobic
Digestion at the Dairy Wastewater Treatment Plant ............................................................ 69
A-28. NEWERLI-GUZ J., Color Characteristic and Antioxidant Properties of Turmeric
(Curcuma longa L.) .............................................................................................................. 70
A-29. NITKIEWICZ T., RYCHWALSKI M., WOJNAROWSKA M., Different
Measures to Support Decision Making Process on End-of-Life PV Cells ........................... 71
A-30. NOWAK S., ZIELIŃSKI R., Antiradical Activity of Kalanchoe daigremontiana . 72
A-31. OPRAWA M., WIECZOREK D., KWAŚNIEWSKA D., Antioxidant Properties
of Sage Leaves Preparations ................................................................................................. 73
A-32. POPEK M., Analysis The Quality Parameters Determining the Safe Transportation
of Raw Cotton ....................................................................................................................... 74
A-33. SZAKIEL J., Confrontation of Instrumental and Sensory Examination Results of
Skin Hydratation after Applying Selected Cosmetic Products ............................................. 75
A-34. TICHONIUK M., KRYSIŃSKA N., CIERPISZEWSKI R., Application of Nature
and Artificial Dyes in Food Freshness Indicators Designed for Intelligent Packaging ........ 76
A-35. TUREK P., GŁOWIK A., The Influence of the Color of Moisturizing Creams on
the Perception of Selected Sensory Properties ..................................................................... 77
A-36. WASILEWSKI T., CZERWONKA D., SEWERYN A., The Significance of the
Hydrophobic Phase in the Development of Quality of Innovative Microemulsion Toilet
Cleaners ................................................................................................................................ 78
A-37. WASILEWSKI T., SEWERYN A., CZERWONKA D., The Effect of The Type
of Plant Extract and Sodium Chloride Content on The Rheological Properties of Hand
Dishwashing Liquids ............................................................................................................ 79
A-38. WASILEWSKI T., ŻUCHOWSKI J., OGORZAŁEK M.,
KLIMASZEWSKA E., CHEBA M., Influence of Silicone Derivative on Quality Factors
of Fabric Softeners ................................................................................................................ 80
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A-39. WITCZAK J., FOLTYNOWICZ Z., Ecoinnovation as an Example of Competition
Advantage ............................................................................................................................. 81
A-40. WOJCIECHOWSKA P., KOZAK W., Investigation of Oxygen Transmission Rate
of Hybrid Materials Using Optical Method .................................................................................82
A-41. WOLAK A., HORNIK S., Changes in functional properties of engine oils during
exploitation – TBN ......................................................................................................................... 83
A-42. ZIELIŃSKI R., Topological Matrices as Descriptors of Selected Physicochemical
Properties of Surfactant Solutions ........................................................................................ 84
A-43. ZIELIŃSKI R., Estimation of CMC Value for Aqueous Solutions of Surfactants
Using Topological Indices .................................................................................................... 85
A-44. ZIĘBA M., KLIMASZEWSKA E., MAŁYSA A., JAGIEŁŁO O.,
GRUSZCZYŃSKA M., GAJOWIAK M., Physicochemical and Usage Properties of
Cleaning Facial Gels With The Addition of Selected Active Component ........................... 86
A-45. ZIĘBA M., MAŁYSA A., KLIMASZEWSKA E., JAGIEŁŁO O.,
GRUSZCZYŃSKA M., GAJOWIAK M., The Effect of Storage Temperature on The
Quality of Liquid Bath Cosmetics ........................................................................................ 87
A-46. ZIĘBA M., WILKIEWICZ E., The Application of Caffeine as Anti-Cellulite
Component of Body Lotion .................................................................................................. 88
A-47. ZMUDZIŃSKI W., PAWŁOWSKI T., Photocatalytic Processes in Environmental
Protection - Degradation of Anthocyanins (E163 WS) on Illuminated TiO2 ...................... 89
B. ENSURING FOOD QUALITY AND SAFETY ........................................ 91
B-1. BANACH J. K., The Effect of Electrical Stunning on Tenderness and Impedance of
Turkey Meat .......................................................................................................................... 93
B-2. BELINSKA S., DIAKOV O., The Effect of Freezing on Consumer Properties of
Quick-Frozen Juices with Pulp ............................................................................................. 94
B-3. BIŃCZAK O., MAŁECKA M., SAMOTYJA U., Characterisation of Lipoxygenase
Activity in Walnut Cake ....................................................................................................... 95
B-4. CZARNOWSKA M., GUJSKA E., MICHALAK J., Bread Fortification with Folic
Acid ....................................................................................................................................... 96
B-5. GARBOWSKA B., PIETRZAK-FIEĆKO R., RADZYMIŃSKA M., Fatty Acid
Composition of the Local, Traditional and Conventional Pork Meat Products ................... 97
B-6. GRYGIER A., MAJCHER M., RUDZIŃSKA M., Ability to Produce Aromatic
Compounds and Fatty Acids by Mould Galactomyces geotrichum ..................................... 98
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B-7. GWIAZDOWSKA D., WAŚKIEWICZ A., JUŚ K., KLUCZYŃSKA K.,
PERCZAK A., Microbiological Detoxification of Mycotoxins with Fermentative Bacteria
- Improving The Quality and Safety of Food and Feed ........................................................ 99
B-8. JAKUBOWSKA D., STANIEWSKA K., RADZYMIŃSKA M., Consumer
Awareness and Behaviours Related to Sodium Consumption Among Warmia and Mazury
Residents ............................................................................................................................. 100
B-9. JAROSSOVÁ M.A., Knowledge of Slovak Consumers about Functional Foods -
Preliminary Study ............................................................................................................... 101
B-10. JASNOWSKA-MAŁECKA J., NOWAK N. The effect of selected phenolic
compounds on Lactobacillus rhamnosus and Lactobacillus plantarum ............................ 102
B-11. JASNOWSKA-MAŁECKA J., GWIAZDOWSKA D., KLUCZYŃSKA K.,
JUŚ K., The Impact of Polyphenols on Gut Microbiota .................................................... 103
B-12. JUŚ K., Molecular Detection of Filamentous Fungi of the Genus Fusarium .......... 104
B-13. JUŚ K., GWIAZDOWSKA D., KLUCZYŃSKA K., Exopolysaccharides
Produced by Lactic Acid Bacteria – Characterization, Properties and Perspective ........... 105
B-14. LECH T., Bioanalytical Methods of GMOs Detection in Food and Feed .............. 106
B-15. LE THANH-BLICHARZ J., ŚMIGIELSKA H., MAKOWSKA A.,
LEWANDOWICZ J., MAŁYSZEK Z., The Rheological Characteristics of Qxidized
Porous Starches Fortified With Fe2+
Ions ........................................................................... 107
B-16. LEWANDOWICZ J., LE THANH-BLICHARZ J., MAŁYSZEK Z., The Effect
of Salt Addition on the Rheological Properties of Natural Waxy Starches ........................ 108
B-17. MICHALAK J., CZARNOWSKA M., GUJSKA E., NOWAK F., KMIEĆ P., Assesment of Acrylamide Levels in Polish Food According to European Union
Recommendations ............................................................................................................... 109
B-18. PACHOŁEK B., MISZCZYK A., Risk Analysis of Acrylamide Intake from Food
............................................................................................................................................ 110
B-19. PAWLAK-LEMAŃSKA K., DOGADALSKA K., WŁODARSKA K.,
SIKORSKA E., Projective Mapping and Facial Expresion Measurement as a Tool for
Consumer Evaluation of Apple Juices ................................................................................ 111
B-20. PAWLAK-LEMAŃSKA K., ZARZYKA O., GLISZCZYŃSKA-ŚWIGŁO A.,
TYRAKOWSKA B., Yerba Mate, Black and Green Tea Infusions– Comparison of their
Alkaloid Content and Antioxidant Activity ........................................................................ 112
B-21. PERCZAK A., WAŚKIEWICZ A., GWIAZDOWSKA D. JUŚ K., Effect of
essential oils on fumonisin B1 reduction under different pH and temperature conditions 113
B-22. POPEK M., MIKUSEK M., Evaluation of the Ability to the Self-Heating Selected
Vegetable Oils .................................................................................................................... 114
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B-23. RYBICKA I., GLISZCZYŃSKA-ŚWIGŁO A., Gluten-Free Diet in Human
Nutrition .............................................................................................................................. 115
B-24. SAMOTYJA U., MAŁECKA M., SIELICKA M., Direct Measurement of
Antiradical Activity of Oilseed Cakes with DPPH Radical Using the Quencher Procedure
........................................................................................................................................... 116
B-25. SAMOTYJA U., MAZUREK D., An Attempt to Enhance the Stability and the
Nutritional Value of Sunflower Oil .................................................................................... 117
B-26. SIELICKA M., MAŁECKA M., The Effect of Rosemary Extract on Sensory
Quality of Flaxseed Oil During Storage ............................................................................. 118
B-27. WILCZYŃSKA A., Antioxidant Properties and Colour of Traditional Honeys From
Pomerania Region ............................................................................................................... 119
B-28. WŁODARSKA K SIKORSKA E., Descriptive Sensory Analysis of Commercial
Clear and Cloudy Apple Juices ........................................................................................... 120
B-29. WOJTOWICZ E., Aroma Analysis of Novel Herbal Materials for Chicory Coffee
............................................................................................................................................ 121
B-30. WOJTOWICZ E. KRUPSKA A., DZIARSKA E., Antioxidant Activity and Free
Radicals Level of Novel Herbal Materials for Chicory Coffee .......................................... 122
B-31. WÓJCICKI K., Application of NIR Spectroscopy for Whisky Identification and
Determination the Content of Ethanol ................................................................................ 123
B-32. ZABOROWSKA Z., PRZYGOŃSKI K., Determination of Tocopherols and
Tocotrienols in Selected Oils and Fats by HPLC ............................................................... 124
B-33. ZABOROWSKA Z., PRZYGOŃSKI K., Effect of Rape Seeds Dehulling Process
on Quality and Nutritive Value of Cold-Pressed Rapeseeds Oils and its Comparision With
Fully Refined Oil ................................................................................................................ 125
B-34. ŻYWICA R., BANACH J.K., Possibilities of the Quality Assessment of Apple
Juice Concentrate Using its Equivalent Electrical Model ........................................................126
C. MANAGEMENT AND PRODUCT QUALITY ..................................... 127
C-1. ANKIEL-HOMA M., The Construction – Graphics Innovations in the Field of
Consumer Products Packaging ........................................................................................... 129
C-3. DI NOIA A.E., NICOLETTI G.M., ISO 14001 Certification: Benefits, Costs and
Expectations for Organisations ........................................................................................... 130
C-3. GÓRNA J., Management of Incidents and Product Withdrawal .............................. 131
C-4. GRZYBOWSKA-BRZEZIŃSKA M., GRZYWIŃSKA-RĄPCA M., Technological
and Market Organic Food Attributes that Determine Consumer Choices .......................... 132
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C-5. HADRYJAŃSKA B., Environmental Protection in the Dairy Industry with Particular
Emphasis on Water and Sewage Management ................................................................... 133
C-6. KARAVAYEV T., SVIDERSKYI V., The European Approach to Regulation of
Quality Requirements of Water-Dispersion Paints and Coatings ....................................... 134
C-7. KARKALÍKOVÁ M., The Importance of Customer Awareness of Selected
Management Systems ......................................................................................................... 135
C-8. KAŹMIERCZAK M., Employee Volunteering and Social Capital: Necessary
Elements of Corporate Social Responsibility not only in Large Organizations ................. 136
C-9. KNOŠKOVÁ L., Challenges in Environmental Effectiveness of Electrical
Appliances: Consumer Perception of Environmentally-Friendly Products and Appliance
Testing for Energy Label Accurency .................................................................................. 137
C-10. LISIŃSKA-KUŚNIERZ M., The Value of Brand Image And Design in Seasonal
Packaging ............................................................................................................................ 138
C-11. LOTKO M., Peculiarity of Occupational Threats in Agriculture Activities ........... 139
C-12. ŁAŃCUCKI J., Sustainable Production and Consumption and Good Quality of Life
............................................................................................................................................ 140
C-13. MAJEWSKA P., Determinants of the Choice of Dietary Supplements in the Self-
Service Pharmacies ............................................................................................................. 141
C-14. MATUSZAK-FLEJSZMAN A., Eco-management and audit scheme in public
administration in Poland ..................................................................................................... 142
C-15. MYKHAILOVA G., OSIIEVSKA V., The Life Cycle of Bedding Products with
Volumetric Fillers ............................................................................................................... 143
C-16. PAŹDZIOR M., Food Quality Assurance Standards in The Field Of Primary
Production .......................................................................................................................................144
C-17. POPEK S., The Implementation of the Requirements of the ISO 22000 Standard on
the Basis of an Integrated Management System of Food Industry Organization – a Model
Solution ............................................................................................................................... 145
C-18. PRZYBEK P., When Quality is Changing .............................................................. 146
C-19. SALERNO-KOCHAN R., Consumer Awerness on Non-Food Products’ Safety
Versus Threats to Human Health and Life Caused by These Products .............................. 147
C-20. SIKORA E., GÓRNA J., The Practical Aspects of Allergen Menagement in the
Meat Manufacturing in the United Kingdom ..................................................................... 148
C-21. SOJKIN B., Purchasing Through Alternative Marketing Channels by Large Cities’
Inhabitants ......................................................................................................................... ..149
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C-22.ŚMIECHOWSKA M. Alternative forms of consumption – An attempt to counteract
against food waste ............................................................................................................... 150
C-23. SZYSZKA B., MATUSZAK-FLEJSZMAN A., Eco-Balanced Scorecard as
Supporting Tool in EMAS System ..................................................................................... 151
C-24. WIŚNIEWSKA J., MATUSZAK L., MALESZKA A., Treats to Consumers Using
Weight on Polish Market of Measuring Instruments .......................................................... 152
C-25. ZAPŁATA S., Business Continuity Management System BS 25999-2 in Poland:
Empirical Studies ................................................................................................................ 153
C-26. ZARĘBSKA J., Assesment of Changing Level of Municipal Waste Recovery and
Disposal in Poland after The Year 2004 ............................................................................. 154
INDEX ................................................................................................................................... 155
PLENARY LECTURES
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THE IMPORTANCE OF COMMODITY SCIENCE
IN THE CIRCULAR ECONOMY
Zenon Foltynowicz
Department of Industrial Products Quality and Ecology, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
The European Council highlighted in 2014 that Europe needs a strong and competitive
industrial base, in terms of both production and investment, as a key driver for economic
growth and jobs. The European Council further called for Resource efficiency as one of the
main drivers of companies’ competitiveness since European manufacturing firms spend, on
average, 40% of their costs on raw materials, with energy and water pushing this to 50% of
total manufacturing costs, to be compared to a share of only 20% for labour costs. Next the
Commission adopted proposals to turn Europe into a more circular economy and boost
recycling in the Member States. This is an ambitious drive towards fundamental transition
from a linear to a more circular economy. In a circular economy, re-use, repair and recycling
become the norm while a waste is a thing of the past. Instead of extracting raw materials,
using them once and throwing them away, the new vision is for a different economic model.
Keeping materials in productive use for longer, reusing them, and with improved efficiency
would improve EU competitiveness on the global stage.
Among the priorities of new Horizon 2020 programme is help in developing know-how
necessary for a resource-efficient, green and competitive low-carbon economy in the EU.
In the presentation a role which commodity science can play in the implementation of
circular economy will be described. Such possibilities will be presented as:
1. Provide accessible information for SMEs on actions in support of resource efficiency
improvements; advice and support on how to improve their resource efficiency in a
cost-effective manner;
2. Facilitating the creation of green entrepreneurship business models and the re-use of
materials, products and waste;
3. Promote a greener European internal market;
4. explains how innovation in markets for recycled materials, new business models, eco-
design and industrial symbiosis can move us towards a zero-waste economy and
society.
5. Facilitating the acquisition of skills and knowledge for green entrepreneurship by
educating T-shaped specialists as well as green collars.
Keywords: commodity science, circular economy, resource efficiency, green entrepreneursh
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AN EVALUATION OF THE INTERNATIONALISATION OF THE
STUDY PROGRAMMES OF THE FACULTY OF COMMODITY
SCIENCE SEEN FROM A WESTERN PEER PERSPECTIVE
Horst Brezinski
Department of Business Activity, Faculty of Commodity Science, Poznań University of
Economics, al. Niepodległości 10, 61 – 875 Poznań, Poland Founding member of ASIIN (Accreditation Association for the Study Programmes in
Engineering, Informatics and Natural Science, Düsseldorf)
At present we can observe that the number of Erasmus students, enrolled in equivalent
study programmes at their home universities as in the faculty of commodity science in PUE
coming to PUE is very low compared with the other faculties. What is the reason? An
evaluation of the programmes may help us to understand why. In addition, we have to analyze
whether the new English taught programme “Product & Process Management” will provide
some changes concerning the internationalization of the faculty of commodity science.
The first remark relates to the English translation of Wydzial Towaroznawstwa with the
term Commodity Science or the German term Warenkunde. This translation has a peiorative
meaning in at least the German speaking world, although the expression was coined in
Germany. However, it was after 1945 mainly used in East Germany. In the Western it was not
widely used. In Austria, the last defender of this term it was abolished in 2011.
Those are semantics. What is behind this rejection of the term? Can we find some evidence
by looking at the programmes and the contents. This is part of this presentation.
13th IComSC’15
17
ORGANIC MOLECULES IN MOLECULAR ELECTRONICS: STRUCTURE
PROPERTY CORRELATIONS AND NEW FUNCTIONS EMERGING
FROM TAILOR-MADE MOLECULES
Marcel Mayor
University of Basel, Department of Chemistry (Switzerland) & Karlsruhe Institute of
Technology KIT, Institute of Nanotechnology INT, Germany
Molecules are the smallest objects still providing the structural diversity required to tune
their properties in order to design their functions. The challenge to assemble these minute
nanoscale building blocks has been addressed by organic chemists since more than a century.
Considering the ongoing feature size reduction in semiconductor electronics, the increasing
interest in molecules as potential functional units in electronic circuits is not surprising [1].
With the development of the experimental tools required to investigate these objects even on
the single molecule level by experimental physicists and physical chemists, an outstanding
platform to tackle the interdisciplinary challenge of "single molecule electronics" was created
and resulted immediately in an inspiring and fruitful cooperation between scientists from
these disciplines.
The ability of single molecules integrated in an electronic circuit to modulate the transport
current was investigated by comparing structural variations. Following this approach, entire
series of molecules varying in a single structural parameter like e.g. biphenyl cyclophanes
with a controlled interphenyl ring torsion angle were synthesized [2-4] and investigated [5,6].
The observed correlation of the transport current with the cos2 of the torsion angle further
corroborated the single molecule as the origin of the current variation. First examples of
single molecule devises have been developed successfully like e.g. a single molecule rectifier
[7]. Current investigations are geared towards molecular systems combining optical and
electronic signals. In a recent single molecule electroluminescence experiment based on a
tailor-made molecular rod in a carbon nanotube junction [8], the optical response from the
junction provides the unambiguous proof of the molecular nature of the junction [9]. The
latest investigations are dealing with model compounds sensing the applied E-field by spin
cross over events.
More recent activities are also geared towards controlling the spatial orientation of single
molecules on the substrate. Of particular interest are tripod-type molecules. While first design
concepts were based on metal complexes [10,11], a pure organic approach based on a rigid
9,9′-spirobifluorene scaffold turned out to be even more promising [12].
References 1. N. Weibel, S. Grunder, M. Mayor, Org. Biomol. Chem., 2007, 5, 2343.
2. D. Vonlanthen, A. Mishchenko, M. Elbing, M. Neuburger, T. Wandlowski, M. Mayor, Angew. Chem. Int. Ed., 2009, 48, 8886.
3. D. Vonlanthen, J. Rotzler, M. Neuburger, M. Mayor, Eur. J. Org. Chem., 2010, 120.
4. D. Vonlanthen, A. Rudnev, A. Mishchenko, A. Käslin, J. Rotzler, M. Neuburger, T. Wandlowski, M. Mayor, Chem. Eur. J., 2011, 17, 7236.
5. A.Mishchenko, D. Vonlanthen, V. Meded, M. Bürkle, C. Li, I. V. Pobelov, A. Bagrets, J. K. Viljas, F. Pauly, F. Evers, M. Mayor, T. Wandlowski, Nano
Lett. 2010, 10, 156.
6. A. Mischenko, L. A. Zotti, D. Vonlanthen, M. Bürkle, F. Pauly, J. C. Cuevas, M. Mayor, T. Wandlowski, J. Am. Chem. Soc., 2011, 133, 184.
7. M. Elbing, R. Ochs, M. Köntopp, M. Fischer, C. von Hänisch, F. Evers, H. B. Weber, M. Mayor, Proc. Nat. Acad. Sci. USA, 2005, 102, 8815.
8. S. Grunder, D. Muñoz Torres, C. Marquardt, A. Błaszczyk, R. Krupke, M. Mayor, Eur. J. Org. Chem., 2011, 478.
9. A.W. Marquardt, S. Grunder, A. Błaszczyk, S. Dehm, F. Hennrich, H. v. Löhneysen, M. Mayor, R. Krupke; Nature Nanotech., 2010, 5, 863.
10. A.A. Schramm, C. Stroh, K. Dössel, M. Lukas, M. Fischer, F. Schramm, O. Fuhr, H. v. Löhneysen, M. Mayor, Eur. J. Inorg. Chem., 2013, 70.
11. A. Schramm, C. Stroh, K. Dössel, M. Lukas, O. Fuhr, H. v. Löhneysen, M. Mayor, Chem. Commun., 2013, 49, 1076.
12. M. Valášek, K. Edelmann, L. Gerhard, O. Fuhr, M. Lukas, M. Mayor, J. Org. Chem., 2014, 79, 7342.
ORAL PRESENTATIONS
13th IComSC’15
21
EVALUATION OF THE QUALITY OF HONEY PRODUCED BY BEES
FED WITH NANOPARTICLES
Piotr Przybyłowski, Aleksandra Wilczyńska, Natalia Chomaniuk
Department of Commodity Science and Quality Management, Faculty of Entrepreneurship
and Quality Science, Gdynia Maritime University, ul. Morska 81-87, Gdynia, 81-225, Poland
[email protected], [email protected],
In modern times one of the most dynamically expanding fields of science is
nanotechnology. Its interdisciplinary nature allows the creation of innovative products that
revolutionize consumer market on daily basis. The manufacturing process based on the use of
nanoscale resulted in development of products with previously unknown properties. They also
appeared in the food market. An example of such products is honey produced by bees feeding
with nanoparticles of gold and silver.
The aim of the study was to assess the quality of honey produced by bees fed with
nanoparticles of gold and silver and to compare their properties to honey produced by bees
which were fed in the traditional way. The study included an analysis of the basis physico-
chemical parameters (water content, the content of reducing sugars, sucrose content, total
acidity, electrical conductivity determination, the content of HMF), sensory analysis and
evaluation of antioxidant and antimicrobial properties of those honeys.
The results of the performed measurements and analysis showed that the basic physico-
chemical properties of honey produced by bees fed with nanoparticles do not differ
significantly from honeys obtained through traditional feeding bees. Their antioxidant activity
was similar to the activity of traditional honeys. However, it was find that honeys produced by
bees feeding with silver nanoparticles have enhanced antimicrobial properties.
Keywords: quality, honey, nanotechnology, nanoparticles
13th IComSC’15
22
MODERN INVESTIGATION TECHNIQUES FOR MICROBIAL RISK
ASSESSMENT IN ARCHIVES AND MUSEUMS
Justyna Syguła-Cholewińska, Tomasz Sawoszczuk
Department of Microbiology, Faculty of Commodity Science,
Cracow University of Economics, ul. Rakowicka 27, Krakow 31-510, Poland,
The environment of rooms where archival and historical objects are stored has to be
monitored permanently for microbiological risk assessment reasons. Microclimate parameters
in store rooms as well as in exhibition rooms have to be maintained at required levels. They
expected values depend on type of material that is stored in examined place. The most
important parameter of microclimate seems to be relative humidity (RH). When it values is to
low it can cause irreversible changes in some materials: desiccation leading to breaks and
other physical changes in structure. At high RH many species of microorganisms can develop
on historical objects and cause their deterioration. The risk of potential microorganisms’
growth on historical object is mostly assessed with classical microbial methods, i.e.
incubation on broths, or indirectly by observations of visible changes on the surface of
objects. These alterations are a consequence of biodeterioration.
Nowadays other methods are examined as a tool for fast, noninvasive and precise detection
of microorganisms. These are mostly culture-independent techniques. One of them, which
becomes increasingly popular, is isolation of DNA from microorganisms present in indoor air
or on the surface of historical objects. Afterward DNA is analyzed with PCR-DGGE
technique and as a result a taxonomical biodiversity of microorganisms, which were detected
in museum environment, is defined. Other method of microorganisms’ detection is based on
investigation of secondary metabolites that are characteristic for defined group of
microorganisms, and production of these compounds is an indication of deteriorative activity
of microorganisms. Some of these metabolites are volatile and they can be analyzed with
GC-MS method. They are called Microbial Volatile Organic Compounds (MVOCs). This
article contains a detail description of application of GC-MS method for analysis of MVOCs
emitted by selected moulds growing on model historical materials.
The authors gratefully acknowledge the financial support from the National Science Centre in
Poland which has allowed implementing the project entitled Investigations of biodeterioration
of historical objects based on analysis of volatile organic compounds emitted by moulds,
decision reference DEC–2012/05/B/HS2/04094
Keywords: MVOC’s, GC/MS, cultural heritage, PCR-DGGE, biodeterioration
13th IComSC’15
23
EFFECT OF SELECTED ENZYMES ON PERFORMANCE OF LIQUID
LAUNDRY DETERGENTS
Anita Bocho-Janiszewska
Department of Chemistry, Faculty of Materials Science and Design, University of Technology
and Humanities in Radom, ul. Chrobrego 27, 26-600 Radom, Poland
The article examines the effect of concentration and type of selected enzymes on the
performance of liquid laundry detergents.
Enzymes are the catalysts of biological processes. Like any other catalyst, an enzyme
brings the reaction catalysed to its equilibrium position more quickly than would occur
otherwise. The most widely used detergent enzymes are hydrolases, which remove soils
consisting of proteins, lipids, and polysaccharides. Soil and stain components with good water
solubility are easily removed during the cleaning process. Most other stains are partially
removed by the surfactant system of a detergent, although the result is often unsatisfactory. In
most cases a suitable detergent enzyme aids the removal of soils and stains. Whereas the
detergent components have a purely physicochemical action, enzymes act by degrading the
dirt into smaller and more soluble fragments.
In the paper samples of liquid laundry detergent containing selected hydrolases (lipase,
amylase and protease) were prepared. Tests of the performance of liquid laundry detergents:
viscosity, foaming properties and washing properties were conducted. Studies were carried
out at three different temperatures: 20, 30 and 40oC. For the sake of comparison, the same
tests were also performed for a commercially available product.
Enzyme concentration was found to have a significant effect on the viscosity of liquid
laundry detergents and on their ability to remove stains. However, enzyme was not shown to
have a major effect on foaming properties. The ability to remove stains by the liquids
containing enzymes was high even at a lower temperature. Nevertheless, the complete
removal of the stain requires the joint action of the enzyme and the surfactant system.
Keywords: liquid laundry detergents, enzymes, hydrolases, washing ability, foaming
properties
13th IComSC’15
24
CONVENTIONAL AND ORGANIC FARMING SYSTEMS OF CHERRY:
AN ENVIRONMENTAL LIFE CYCLE ANALISYS APPROACH
Giulio Mario Cappelletti1, Giuseppe Lopriore
2, Giuseppe Martino
Nicoletti1, Carlo Russo
1, Davide Scelsa
2
1CeSETEA, Department of Economics - University of Foggia – Foggia 71121, Italy
2Department of the Sciences of Agriculture, Food and Environment, University of Foggia,
Foggia 71121, Italy, [email protected]
Cherry is a very appreciated fleshy fruit mostly eaten fresh but also processed, specially to
obtain jam, so allowing its consumption in the long term.
According to the FAO data, the average annual world production is about 2.3 million tons.
The European Union is one of the main producers; its average annual production is about
630,000 tons, so representing approximately 27% of annual world production. Among EU
countries, Poland is the main cherries producer (with almost 30% of the EU total production).
In order to obtain an economically satisfying yield of cherries with a medium/high quality,
especially in certain years in relation to pest control, could bring about a relevant
environmental impact.
This paper aims to asses, by using the Life Cycle Assessment (LCA) methodology, the
environmental impact of the cherry production from cradle to the packing house gate. The
system boundaries include all the operations of planting and cultivation of irrigated cherry
orchards sited in a Mediterranean region (Apulia, Italy) and the post-harvest operations on
cherries from the orchard to the gates of the packing houses which collected them. All flows
of materials and energy were referred to one kilogram of cherries, which is the functional unit.
A comparison between conventional and organic farming systems was also carried out, in
order to identify the cultivation method having the lower environmental impact. Data
regarding cultivation techniques are primary data directly collected by local farmers.
As for fertilizers and pesticides air-water-soil emissions, some dispersion models, available
in literature, were used. As for pesticides, these models refer to Mackay partition coefficients
according to the characteristics of the active ingredients as reported by ISPRA, EPA and
EFSA. Otherwise, for nitrogen fertilizers emissions, Bentrup model was adopted.
Keywords: Cherry, Organic Farming Systems, Conventional Farming Systems,
Environmental Impact, Life Cycle Assessment
13th IComSC’15
25
“GATE-TO-GRAVE” LIFE CYCLE ASSESSMENT OF DIFFERENT
SCENARIOS FOR HANDLING USED PV CELLS
Wacław Adamczyk, Tomasz Nitkiewicz, Marcin Rychwalski,
Magdalena Wojnarowska
Department of Product Technology and Ecology, Faculty of Commodity Science,
Cracow University of Economics, ul. Rakowicka 27, 31-510 Kraków, Poland
The objective of the research paper is to compare different scenarios for end-of-life of used
PV cells. The paper focuses on c-Si type of PV cells that are based on crystalline silicone use
since this is the most common type of cells that are currently used and manufactured. The
field of comparison is environmental performance of used PV cells handling considered from
the perspective of different composition of technologies used at the end-of-life stage.
Considered scenarios differ in a way of handling used PV cell and cover different
technological alternatives of recycling and recovery processes. Scenarios included in the
analysis are as follows: (1) simple scraping with no regard to PV cell recovering potential, (2)
simple recovering of aluminum and glass only without treating Ci-cell, (3) complex
recovering and recycling of all possible materials with the use of heat based processes and (4)
complex recovering and recycling of all possible materials with the use of hi-tech laser and
chemical processes. from one side of complex recovery and recycling of materials and on the
other side simple scraping with no regard to PV cell recovering potential. Environmental
performance of each one of scenarios is assessed through LCA study based on ReCiPe
endpoint method. Functional unit for the study is life cycle of 1 m2 of c-Si type PV cell
defined for 4 different end-of-life scenarios. Proposed approach is “gate-to-grave” type that
shifts the focus from PV cell manufacturing process to its post-production use and handling.
ReCiPe endpoint indicators are calculated and are interpreted individually for each one of the
scenarios included as well as in manner of comparative study. Special attention is put to the
structure of technological recycling and recovery processes included in the scenarios.
Keywords: PV cells, Life Cycle Assessment, end-of-life scenarios for PV cells, ReCiPe
method, PV cells recycling and recovery
13th IComSC’15
26
APPLICATION OF SYNCHRONOUS FLURESCENCE
SPECTROSCOPY FOR THE DETECTION OF FOOD ADULTERATION
Anna Dankowska
Department of Food Commodity Science, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Adulteration of food is one of the most important issues of the food industry. Methods of
food adulteration detection have evolved over past few decades from the very simple to the
very sophisticated and advanced analytical techniques. The aim of this study was to
investigate the effectiveness of synchronous fluorescence spectra measurements for the
detection of adulteration of certain food products.
Experimental material consisted of samples of extra virgin olive oils, olive oils of lower
quality, butters and plant oils, rennet cheeses, cheese-like products, chocolate and chocolate-
like products. Fat extraction from cheese and cheese-like, chocolate and chocolate-like
products was performed according to the Folch method. The model adulterant mixtures were
constructed by spiking genuine fat with fraudulent fat at levels ranging from 0 to 100 %, at
10% intervals (w/w). The synchronous fluorescence spectra of the samples and experimental
mixtures diluted in n-hexane (1% v/v) were acquired within the excitation wavelength range
of 240 to 700 nm for wavelength intervals of 10, 30, 60 and 80 nm. Successive projections
algorithm (SPA) was applied to retain the most informative wavelengths from the spectra for
further chemometric analysis.
A multiple linear regression analysis (MLR) was applied to the previously selected
fluorescence intensities (by SPA) of the experimental samples and their mixtures. MLR
models were built separately for the data acquired at each wavelength interval (Δλ=10, 30, 60
and 80 nm). The root mean square errors of calibration (RMSEC) and the root mean square
errors of cross validation (RMSECV) calculated by means of the leave-one-out method made
it possible to asses and confirm the prediction ability of the models. Moreover limits of
detection (LOD) of adulterants were calculated for the data obtained at selected wavelengths.
The lowest RMSE and RMSECV values obtained for MLR models did not exceed 2.0 and
3.0%, respectively. Most of the calculated LOD values were below 5.0%.
Keywords: food adulteration, quality, fluorescence spectroscopy, chemometrics, limit of
detection, multiple linear regression analysis
13th IComSC’15
27
HISTIDINE DIPEPTIDES AS EFFECTIVE ANTIOXIDANT ADDITIVES
IN MEAT PRODUCTS
Ewa Biazik1,2, Anna Pudło1, Dorota Chorążyk1, Teresa Skiba1, Wiesław
Kopeć1
1Department of Animal Products Technology and Quality Management,
Faculty of Food Science, Wroclaw University of Environmental and Life Sciences,
ul. C.K. Norwida 25, 50-375 Wroclaw, Poland 2Department of Quality Analysis, Faculty of Engineering and Economics, The University of
Economics in Wroclaw, ul. Komandorska 118/120, 53-345 Wroclaw, Poland
Histidine dipeptides (i.a. carnosine and anserine) are bioactive compounds synthesized in
the brain and muscle tissues which are susceptible to oxidation. These dipeptides inhibit
catalysis of lipid oxidation caused by transition metal ions and free radicals, and may protect
proteins against aldehyde-induced generation of carboxyl groups. Moreover, in biological
systems carnosine and its homologues present buffering properties.
The effect of the influence of histidine dipeptides was tested in chicken breast tissue
homogenate either with 25% fat addition or without fat addition. The chicken then underwent
thermal treatment (80⁰C). Anserine/carnosine (2:1) preparate or pure carnosine at a
concentration of 25-50 mM were used as antioxidant factors. Samples were analyzed both
immediately after preparation and after 3 days of cold storage at 4⁰C.
The extent of lipid oxidation was monitored by malonedialdehyde formation via TBARS
content determination. The level of protein oxidation was expressed as free carbonyl group
content (DNPH method, according to Olvier et al., 1987). In addition to lipid and protein
stability, pH values were also assessed.
The addition of histidine dipeptides preparates led to increased pH values from 5.89 up to
6.70 at a concentration of 50 mM. The results showed that the addition of both dipeptide
preparates at a concentration of 25 mM – 50 mM effectively suppressed lipid oxidation.
However, pure carnosine demonstrated higher antioxidant activity than a mixture of both
dipeptides, especially in homogenates with fat addition immediately after preparation. In
addition, a positive effect of both histidine dipeptide preparates was observed in terms of the
protection of chicken breast muscle proteins.
Keywords: histidine dipeptides, carnosine, anserine, natural antioxidants, food additives
13th IComSC’15
28
SENSORY CHARACTERIZATION AND ANTIOXIDANT ACTIVITY
OF ROOIBOS TEA
Przemysław Dmowski, Paulina Szczygieł
Department of Commodity and Quality Sciences, Faculty of Entrepreneurship and Quality
Science, The Gdynia Maritime University, ul. Morska 83, Gdynia 81-225, Poland,
Rooibos tea is an herbal tea product from the endemic South African fynbos plant,
Aspalathus linearis and production is mainly concentrated in the Clanwilliam area, Western
Cape, South Africa. In South Africa rooibos tea is well-established and enjoyed by
approximately 11 million South African households. Internationally it is also well-known as a
herbal tea, it is currently being sold in more than 37 countries, including in Poland. According
to the official South African regulation outlining the quality standards of rooibos it is simply
stated that “all rooibos shall have the clean, characteristic taste and aroma of rooibos”.
However for a lot of consumers from other countries, including the Polish consumers, the
concept of “characteristic” rooibos flavor, it could be difficult to understanding.
The aim of this study was to characterize the sensory attributes the beverages of rooibos
and investigate total phenolics content and antioxidant activity in different rooibos available
on the Tri-city market.
To the preparing the rooibos beverages freshly boiled, distilled water (98 g) was poured
onto 2.0 g dry tea leaves. The sensory quality (i.e. the color and flavor of the infusion) of 11
samples was evaluated by expert. A rooibos sensory wheel was created by selecting 36 flavor,
taste and mouthfeel attributes. The most frequently occurring descriptors were selected to
compile a rooibos sensory lexicon of 14 flavor, taste and mouthfeel attributes along with a
definition and reference standard for each term. Antioxidant activity was determined using the
DPPH reagent. Total polyphenols content was determined with Folin-Ciocalteu reagent and
expressed as the gallic acid equivalents. The highest antioxidant activity was observed for Tea
house beverage (94%), whereas Honeybush rooibos showed the lowest (60%).
Keywords: rooibos, sensory quality, antioxidant activity, total phenolic
13th IComSC’15
29
MARINE ALGAE AS A FOOD COMPONENT
Karolina Antos
Department of Food Commodity Science, Faculty of Commodity Science,
Cracow University of Economics, ul. Rakowicka 27, 31-510 Kraków, Poland
The contemporary technological progress can contribute to the formation of abnormal
eating habits and changes in consumer lifestyles. On the other hand, it is noted a growing
awareness among consumers about the rational nutrition and seek new forms of food that
a beneficial effect on the human body. These things have caused an increase in interest in
new, not previously used, ingredients such as seaweed, that may have a positive impact on
health. Algae can be eaten or used for food preparation. They are very popular and consumed
by coastal people, particularly in East Asia, South Africa and South America, and became
more and more popular in East and Central Europe. They typically contain high amounts of
fiber and they contain a complete protein. Also they are reach source of minerals (iron,
calcium, sodium, magnesium, manganese, chromium) and vitamin (vitamin B, vitamin C,
vitamin D). On the other side cultivation of marine algae has to be ecological due to the fact
that they can absorb a big amount of toxic substances from air or water.
Marin algae became more and more popular in the cosmetic industry, they are used as an
ingredient or as a component of cosmetics product. However in food industry, still, algae are
used only as a component of a meal not ingredient added during production process. As
shown by the results of research marine algae can be successfully used in the production of
food as it component. They can be used to enrich food product into nutritional value and to
create new products with special properties.
The aim of this study was to examine marine algae as a potential component of food
products.
Research shows that marine algae can be used as a potential food component. What is
more creating new products based on natural ingredients nutritious is not only to provide
consumers with a product with specific health claims. It is also promoting a proper diet rich in
protein and nutrients and healthy lifestyle, as well as the response to the needs of consumers
who are becoming more aware of what they ingest.
Keywords: seaweed, food ingredient, marine algae, fiber
13th IComSC’15
30
YOUNG CONSUMERS’ ATTITUDES TOWARDS FOOD
PRODUCTS CONTAINING ARTIFICIAL SWEETENERS
Ewa Marjańska, Maria Szpakowska
Department of Quality Management and Commodity Science,
Faculty of Managements and Economics, Gdansk University of Technology,
ul. Gabriela Narutowicza 11/12, 80-233 Gdańsk, Poland
According to World Health Organization, obesity is one of the epidemics of 21st century.
This is mainly due to the consumption of food with high energy density and changing life
style. In order to combat this epidemic Polish Society of Obesity and Polish Diabetes
Association recommend substitution of sucrose with low calorie sweeteners. This influences
expansion of the market of alternative sweeteners. There are food products containing
artificial, low calorie sweeteners or their mixtures with sucrose on the Polish market. These
are mainly beverages, ketchups, jelly and marinade powders or dietary supplements and
pharmaceutical products. There are eleven low calorie sweeteners approved for use in
European Union. These are: acesulfame K, aspartame, aspartame – acesulfame salt,
cyclamate, neohesperidin dihydrohalcone, saccharin, sucralose, thaumatin, neotame, erythritol
and steviol glycosides.
The aim of this study was to examine the attitude of young consumers towards food
products containing low calorie sweeteners and these consumers’ awareness to the medical
recommendations for the use of this kind of food products. Survey was conducted on 97
persons, 65 women and 32 men, of age 21 – 30 years. All examined persons were either
students or employees of Gdansk University of Technology. Strongly negative attitude
towards consumption of food products containing low calorie sweeteners was declared by
48% of respondents. Only less than 10% of respondents has confirmed their strongly positive
attitude towards food staff with artificial sweeteners. Almost 55% of examined individuals
has declared knowledge about the actual medical recommendations for use of artificial
sweeteners. Food products containing artificial sweeteners are never consumed by 25 out of
96 examined persons, which stands for almost 26%.
Keywords: artificial sweeteners, consumer preferences, low calorie food products
13th IComSC’15
31
HEALTH RISK ANALYSIS AND RISK MANAGEMENT
IN THE LOGISTIC-PRODUCTION CHAIN AS FACTORS
INFLUENCING THE QUALITY AND SAFETY OF FOOD
ON THE EXAMPLE OF TWO FOOD COMPANIES
Kamila Orzechowska-Przybyła, Alina Niewelt, Tomasz Lesiów
Department of Quality Analysis, Faculty of Engineering and Economics,
The University of Economics in Wroclaw,
ul. Komandorska 118/120, 53-345 Wroclaw, Poland
The aim of the study was to identify the risks in the quality and safety of food and on the
bases of carried out risk analysis to indicate the ways to manage the potential risks in two
different production profile enterprises of the food industry.
At work the following methods were used: an analysis of literature sources, qualitative
studies with the use of the case study and the results of the audits and card complaints. To
obtain the results, the following materials were also used: integrated quality management
book, including maps of processes together with a description of processes, a list of the risks
in the company, a risk analysis of raw materials and finished products, corrective action and
preventive action.
It was found that in both plants are identified potential threats to the quality and safety for
technological process as well as for the other links of the logistics chain and prevention
procedures were established to minimize or completely eliminate these threats. Despite the
different approaches to risk management in relation to the quality and safety of manufactured
products, resulting from the specificity of both plants, the benefits of its functioning are
similar and mainly concern the ongoing increase awareness of food producers for the
production of safe foods for the health and life of consumers, which mainly contributes to:
- the development of the competence of the staff of the company directly and indirectly
associated with food production,
- improvement of logistic processes with a view to their greater protection against external
factors, unauthorized persons and side effects,
- investment in the field of warehouse and production for the implementation of new
technical-information solutions that increase food production safety,
- the implementation of the new organisational solutions in the production and warehouse.
Keywords: quality and food safety, risk analysis, risk management, logistic chain
13th IComSC’15
32
THE PROBLEMS OF ARCHITECTONICAL BARRIERS
IN MUNICIPIAL OFFICE – THE CASE OF DĄBROWA GÓRNICZA
Radosław Wolniak
Department of Industrial Engineering, Faculty of Organization and Management
Silesian Technical University, ul. Akademicka 2A, Zabrze 44-100, Poland
Many researches now concentrate on people with disabilities and their inclusion in the
business and administrative practice. This problem is present in modern management, among
other in the concept of CSR (Corporate Social Responsibility).
One of the important factors contributing to the functioning of people with disabilities in
the public space are all kinds of architectural barriers which can impede their movement and
current functioning. In terms of measuring the level of customer satisfaction regarding this
issue, you can use a variety of methods, among other things, such as Servqual or CSI.
Initially, these methods have been used in the universal form independently from the type of
the service, but now is increasing the emphasize to maintain an adequate approach depending
on the type of service. In addition, a special approach also requires the study of the quality of
service perceived by people with disabilities, because in many cases, such people believe to
be important factors that are ignored or overlooked by non-disabled people.
The studies lead to the conclusion that the assessment of architectural barriers for people
with disabilities falls for the City Hall in Dąbrowa Górnicza is satisfactorily. For most of the
variables there is a positive assessment, but there are a few problems associated with
insufficient wider publicity probably possible use by persons with disabilities solutions like -
access to people who know sign language or access to equipment for people with hearing
difficulties. Today, such opportunities exist, but not always, people with disabilities, with a
dysfunction, are sufficiently informed about it.
Studies have also shown that there is a correlation between the degree of disability and the
level of perception of architectural barriers. For all variables in which there are statistically
significant differences between individuals with varying degrees of disability, always
particular barrier is worse perceived by people with moderate disability compared to those
with slight disability.
Keywords: quality of services, people with disabilities, public administration, architectural
barriers
13th IComSC’15
33
ANALYSIS OF CONDITIONS FOR THE REDUCTION OF LOSSES
IN THE DISTRIBUTION OF DAIRY PRODUCTS,
THE USE OF RISK ANALYSIS, AS PART OF THE PRODUCT
MANAGEMENT
Karol Krajewski1, Milena Lipińska
2, Danuta Kołożyn- Krajewska
2,
Małgorzata Wrzosek2
1Koszalin University of Technology, Faculty of Economics Studies, Polish Society of Food
Technologist, ul. Kwiatkowskiego 6e, 75-343 Koszalin, Poland 2Warsaw University of Life Sciences, Faculty of Human Nutrition and Consumer Science,
ul. Nowoursynowska 166, 02-787 Warszawa, Poland
[email protected]; [email protected]
Dairy chain is a specific area of market management process and logistics, using
total systems to ensure the safety and product management in processes of production and
supply chain. This also applies to the possibility of limiting losses of these products, as part of
product management. Created in this way, there is the need to develop a new approach
to product management in the dairy chain, focusing on the recovery and development of dairy
products in accordance with their original purpose, which can be transferred to community
organizations. Places and processes, in which the recovery of the products in the dairy chain is
possible, may be determined using risk analysis. So far in the available literature there is no
information about such solutions, prompting the authors to take the discussion on these
processes and to carry out preliminary empirical studies.
The aim of the empirical study was to analyze the conditions of the empirical distribution
of dairy products and methods of product management in the selected distribution center,
using risk analysis and Ishikawa diagram and determine the locations and quantities of these
products, which can be used for social purposes. The study was conducted in 2014 at the
logistics center in 2014 year near Siedlce. The plant's internal documents such as registry of
temperatures in storage and transport and the card of complaints have been subjected
to a detailed analysis. On this basis there was conducted the risk analysis of the quality dairy
products and losses in the transport and storage at the distribution center.
The loss of dairy product that could be given for social purposes, on the basis of one
distribution center was estimated as 0.64% of the volume of distributed dairy products.
Improvement of reducing losses processes, however, requires the development of new
policies and procedures of product management, as an new area of quality assurance.
Keywords: risk analysis, food loss, dairy products
13th IComSC’15
34
BARRIERS, CONSTRAINTS AND BENEFITS DERIVED FROM FOOD
SAFETY MANAGEMENT SYSTEM IMPLEMENTATION:
A LITERATURE REVIEW
Paweł Nowicki
Department of Quality Management, Faculty of Commodity Science,
Cracow University of Economics, ul. Rakowicka 27, 31-510 Cracow, Poland
The purpose of this paper is to identify the barriers, constraints, difficulties and benefits
coming out of implementation of food safety management systems (FSMS).
The methodology used is a literature review based on an electronic search in the Web of
Science, ScienceDirect, Scopus and Emerald databases.
Findings show that although there are some crucial barriers, constraints that seem to be
quite difficult for companies, and may them not follow the requirements of the food safety
management system, benefits derived from it are greater and let the companies to fulfill the
low or market requirements. This is one of the first papers, to the best of my knowledge, to
gather available results of the researches conducted in different countries and put together for
selecting those the most important as well for enterprises as for the consumers.
This analysis of different researches in the food safety management systems area is the
basis for the survey being conducted in Polish food industry in 2015.
Keywords: benefits, barriers, constraints, ISO 22000, HACCP
13th IComSC’15
35
BENEFITS OF MANAGEMENT SYSTEMS INTEGRATION
Piotr Kafel
Department of Quality Management, Faculty of Commodity Science,
Cracow University of Economics, ul. Rakowicka 27, 31-510 Cracow, Poland
The article presents research results concerning the benefits of integrated management
systems in Polish organizations.
The presented results are based on data obtained from 81 organizations that have
implemented and certify at least two standardized management systems. The organizations
were divided into 3 groups with different level of integration of implemented management
systems. As a top rated benefits of integration there have been found such benefits as:
Unification objectives, processes and resources according, improving the effectiveness and
efficiency of the organization and avoiding of duplication. Organizations that integrated their
management systems on an average level, calculated as the integration of goals, procedures
and documentation, achieve the greatest benefit from the integration process. Moreover, in the
group of organizations, that integrated more than 3 management systems, benefits of
integration were higher than in companies where only two or three systems were integrated.
Keywords: integration, management systems, benefits, ISO 9001
13th IComSC’15
36
A COMPARISON OF THE SELECTED ENVIRONMENTAL LABELS
FOR TEXTILE AND CLOTHING PRODUCTS IN TERMS
OF LIFE-CYCLE ASSESSMENT
Małgorzata Koszewska
Department of Material and Commodity Sciences and Textile Metrology,
Faculty of Material Technologies and Textile Design, The Lodz University of Technology,
ul. Żeromskiego 116 90-924 Łódź, Poland,
It is not easy to define environmental friendly or more broadly sustainable textile and
clothing product because the industry has one of the longest, the most complicated, dispersed
and globally stretched supply chains. The degree to which a product can be considered
“green” is determined by a number of factors that must be analysed for each life-cycle phase,
starting from raw materials acquisition through use and disposal. Every stage in the life of a
textile product can have some social and environmental impacts and what seems positive at
some point of the supply chain may have negative consequences at its later stages (Gill,
2012). Consequently, more and more attention is given today to labels granted after
certification processes that assess products over their life cycle. In the article seventeen
popular environmental/sustainable labels applied to textile and clothing products are
compared with respect to life-cycle assessment - LCA (Koszewska 2015).
Based on LCA, social and environmental labels can be divided into three major groups
(Cobut, et al., 2013):
Single-attribute labels that cover mainly one stage of product’s life cycle, usually raw
material extraction or the product use stage, for instance Organic Content Standard (OCS)
or OEKO-TEX® Standard 100.
Multi-attribute labels addressing almost every stage of the product life cycle. This
category offers a more fragmented vision of the product life cycle, though, because rather
than providing a holistic evaluation it acts on different stages separately. In this sense, it
is close to the ISO type I labels.
Life cycle-oriented labels which are different from the multi-attribute labels in that they
aim to provide an assessment of the entire life cycle. They also recommend that criteria
applying to life-cycle stages are considered as early as the design phase. The LCA
methodology is based on the ISO 14040 series of standards or at least on a formal life-
cycle approach; an example of it is the Cradle2Cradle or SMaRT programme.
Keywords: life-cycle assessment, textiles, clothing, labels, sustainability
Gill, A., 2012. Understanding Integrity. An Overview of the System of Standards and Strategies Necessary to
Support Sustainability Claims for Fibres. Textile Exchange Webinar.
Koszewska M., 2015, Life cycle assessment and the environmental and social labels in the textile and clothing
industry in: Muthu S. S. "Handbook of Life Cycle Assessment (LCA) of Textiles and Clothing" - 1st Edition,
Woodhead Publishing ISBN: 9780081001691 in press.
Cobut, A., Beauregard, R., Blanchet, P., 2013. Using life cycle thinking to analyze environmental labeling: the
case of appearance wood products. International Journal of Life Cycle Assessment 18 (3), 722e742.
13th IComSC’15
37
DETERMINANTS OF THE NEW PRODUCT DEVELOPMENT
ACCORDING TO THE SURVEY GRAIN PROCESSING ENTERPRICES
Monika Świątkowska
Department of Organization and Consumption Economics,
Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences,
ul. Nowoursynowska 166, 02-787 Warszawa, Poland
The basis of innovation of cereal processing products market participants is searching for
sources of innovative solutions: new products, technologies and areas of application of these
solutions. Innovative activities are the basis of modern companies’ development strategy and
the pace of changes in the technique, technology and organization makes only the companies
introducing innovations able to keep up in an increasingly competitive market. Company to
succeed must consistently and systematically improve their products by introducing new
technology solutions for production, product composition, and method of packaging or
product properties. The purpose of introducing new products is the satisfying increasingly
demanding needs of customers on the food market. Therefore, most of the cereal processing
operators in the sector, including pasta manufacturers, is under strong pressure of innovation
occurring simultaneously in many areas, such as new products, techniques and technologies,
sales organization, etc.
The survey of a representative sample of enterprises producing pasta in Poland indicated
the basic conditions of the production process and product innovations planned, mainly due to
the characteristics of these companies, their perceptions and consequently attitudes for new
products. It shows that the main barrier to implementation of innovative products on the pasta
market is techno-economic profile and range of companies. The a dominant part of these are
micro and small family enterprises, the long-term functioning and operation of the local
markets, in the traditional distribution channels, producing traditional, narrow trading
assortment on the basis of the basic raw material which is in a dominant amount of common
wheat, which determines the profile of production and manufacturing capabilities and
innovative selections of pasta to a large extent the attitude of manufacturers to innovations. In
the opinion of the surveyed companies the most important role in the development of new
products play economic, technological, management, and business environment. Important for
this process is also given the knowledge of customers' needs and expectations. There has,
however, manufacturers a cautious approach to innovative additions to pasta, and an
opportunity in terms of product innovation diffusion.
The study was conducted within the framework of the project “BIOPRODUKTY,
innowacyjne technologie wytwarzania prozdrowotnych produktów piekarskich i makaronu
o obniżonej kaloryczności” (BIOPRODUCTS, innovative manufacturing technologies of
healthy bakery products and pasta with a reduced-calorie) co-financed by the European
Regional Development Fund under the Operational Programme Innovative Economy.
Keywords: new product development, grain processing sector
13th IComSC’15
38
INFLUENCE OF HYDROPHOBIC CALENDULA OFFICINALIS
FLOWER EXTRACT CONCENTRATION ON USABLE PROPERTIES
OF HANDWASHING LIQUID LAUNDRY DETERGENTS
Marta Ogorzałek, Tomasz Wasilewski
Department of Chemistry, Faculty of Materials Science and Design, University of Technology
and Humanities in Radom, ul. Chrobrego 27, 26-600 Radom, Poland
Liquid laundry detergents are one of the most important groups of household product.
They are aqueous solutions of surfactants and auxiliary substances. They are responsible for
surface wetting, penetration of the washing bath into the soil layer, swelling of soil, and
solubilization, emulsification and dispersion of soiling. Recently, producers operating on the
household products market have been stepping up their efforts to reduce the negative effects
of washing detergents caused by the application of synthetic materials. One of the more
commonly employed solutions is using materials of plant origin in detergent formulations.
Such actions should be viewed as a way of responding to consumers’ expectations.
The present study investigates the possibility of using plant extracts in the manufacture of
handwashing laundry liquids. Such preparations may come into direct contact with the skin of
the hands during use. Special attention was paid to the selection of the composition to ensure
as little negative effect on humans as possible. To this aim, the formulas of the products were
enriched with a Calendula officinalis flower extract obtained in supercritical carbon dioxide
conditions. Substances contained in the plant demonstrate a favourable bactericidal effect, and
soothe skin irritations.
The study explored the effect of concentration of the extract on the following
characteristics: stability, viscosity, turbidity, foaming performance and washing ability. Based
on tests, it was concluded that an increase in extract concentration is accompanied by a
decrease in viscosity and foaming performance. Furthermore, an increase in the content of the
extract leads to an increase in turbidity of the products. In contrast, no significant correlation
was found between the concentration of the extract in the handwashing liquid laundry
detergents and their washing ability.
Keywords: liquids detergents, plant extracts, supercritical fluid extraction, quality.
13th IComSC’15
39
BIODEGRADABLE FIBROUS PRODUCTS
Izabella Krucińska, Michał Puchalski, Agnieszka Komisarczyk,
Michał Chrzanowski, Sławomir Sztajnowski, Stanisława Kowalska,
Henryk Wrzosek
Department of Material and Commodity Science and Textile Metrology,Technical University
of Lodz, ul. Żeromskiego 166, 90-924 Łódź, Poland
The policy of sustainable development and horizontal policy require the search for new
solutions in the following areas:
polymers obtained from renewable sources that can replace petroleum products,
biodegradable polymers, whose application has environmental aspect associated with
storage of waste.
With regard to the environmental preservation, a project titled “Biodegradable Fibrous
Products” – BIOGRATEX was carried out by the Polish Technology Platform for Textile
Industry. Its main purpose is to work out innovative technological solutions necessary for the
growth of economy and the improvement of the competitive standing of entrepreneurs on both
the domestic and foreign markets by creating a wide range of textiles from biodegradable
polymers originating from renewable sources. The aforesaid purpose is being accomplished
by pursuing the following detailed research objectives.
1. Developing the production technology for a range of biodegradable fiber-making polymers.
2. Developing the production technology for the manufacture of fibers from biodegradable
polymers.
3. Developing the production technology for the manufacture of spun-bonded unwoven fabric
from polypropylene with photo -activators causing material degradation, from polylactide
(PLA) and from poly(butylene succinate adipate) (PBSA).
4. Developing a range of flat textile materials and prototypes of products from biodegradable
polymers for hygienic, medical, agricultural and filtering applications
5. Assessing a biodegradation level of biodegradable materials and products designed in
frame of the project.
6. “Life – Cycle - Assessment” of selected prototypes of products.
Acknowledgements
The presented research was performed within the framework of the key project titled
“Biodegradable fibrous products” (acronym: Biogratex) supported by the European Regional
Development Fund; Agreement No. POIG.01.03.01-00-007/08-00.
Keywords: biodegradation, biodegradable polymers, medicine, agriculture, filtration.
hygienic
POSTER
PRESENTATIONS
A. INNOVATION IN TECHNOLOGY AND ECOLOGY
13th IComSC’15
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DIETARY SUPPLEMENTS FOR SKIN, HAIR AND NAILS
– DETERMINANTS OF APPLICATION
Agnieszka Banasiewicz, Katarzyna Michocka, Katarzyna Wybieralska
Department of Technology and Instrumental Analysis, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
The aim of this study was to analyse aspects of consumer awareness and preference in the
subject of hair, skin and nail supplements. As dietary supplements have been classified as
foods, they can be purchased by consumers not only in pharmacies and drug stores, but also in
any grocery store, which will undoubtedly have a significant impact on the development of
this market segment. Preparations of this type classified as dietary supplements do not have to
undergo costly clinical trials to test their effects, as a result of which manufacturers are
willing to produce and promote them, hoping for substantial profits.
The study of factors determining the use of selected dietary supplements was conducted
using the author’s questionnaire. The survey involved 100 subjects, including 75 women and
25 men, in two age groups. The division of respondents into those under 25 and those over 35
years of age is a conventional division into young and mature subjects. The study shows that
consumers often turn to dietary supplements without consulting their doctors. For them it is
an easy and relatively inexpensive way to achieve the desired appearance. Consumers do not
realize that supplements may only supplement a general diet and under no circumstances
should be considered a source of all essential vitamins. Purchasers often use several
preparations simultaneously without the awareness of adverse effects. It is extremely
important that the amounts do not exceed doses considered to be safe according to the current
state of knowledge.
It should be emphasized that dietary supplementation is most effective in the case of
deficiencies, but it is much less so when proper nutrition is followed. It is disturbing that a
significant part of the population that use supplements are young people who, encouraged by
advertising, try to make up for deficiencies of important vitamins and minerals in a simple but
not necessarily effective way.
Keywords: Dietary supplements for skin, hair and nails, consumer research
13th IComSC’15
44
ANTIMICROBIAL ACTIVITY OF CINNAMON OIL INTRODUCED
INTO LEATHER IN THE OILING PROCESS
Elżbieta Bielak1, Ewa Marcinkowska
1, Justyna Syguła–Cholewińska
2
1Department of Industrial Commodity Science, Faculty of Commodity Science,
Cracow University of Economics, ul. Rakowicka 27, 31-510 Kraków, Poland, 2Department of Microbiology, Faculty of Commodity Science,
Cracow University of Economics, ul. Rakowicka 27, 31-510 Kraków, Poland,
[email protected], [email protected]
Microbiological leather decay and deterioration caused by bacterial and fungal activity
present a significant problem in the tanning industry. The protection of raw materials against
adverse effects of microorganisms is related to chemicals used for preventing the growth of
microorganisms introduced into leathers during processing. For this purpose it is possible to
use of substances of plant origin – essential oils due to its antiseptic activity. The studies
conducted hitherto by the authors on efficiency of selected essential oil confirmed that the oil
derived from the tree called Cinnamomum verum introduced in amount of 5% (w/w) leather
provides an effect of antimicrobial treatment at appropriate level.
In this paper the work has been continued and the microbiological resistance of leather
samples, where cinnamon oil was introduced at amounts of 1% and 3% (w/w) respectively to
the three bacteria strains: Staphylococcus aureus, Staphylococcus epidermidis, Escherichia
coli and two fungal strains: Scopulariopsis brevicaulis and Candida albicans. The size of
growth inhibition zone around leather samples as well as the presence of microorganisms in
the zone between the sample and the microbiological medium was estimated one month from
oiling. Good effects of antimicrobial treatment has been achieved when using cinnamon oil at
amount of 3% to the fungi mentioned above, while a satisfactory antibacterial effect was
observed to the bacteria Staphylococcus epidermidis only. By introducing cinnamon oil into
leather at amount of 1% allowed the desired effect to be achieved for the fungus
Scopulariopsis brevicaulis only.
Keywords: essential oils, cinnamon oil, antimicrobial activity, lining leathers, leather oiling
process
13th IComSC’15
45
STRATEGY TO IMPROVE THE PERFORMANCE
OF DYE-SENSITIZED SOLAR CELLS
Alfred Błaszczyk
Department of Natural Science and Quality Assurance, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 610875 Poznań, Poland
Development of clean energy alternatives to fossil fuels technology has become one of the
most important tasks undertaken by modern science. Solar energy is regarded as one of the
perfect energy sources due to its huge reserves, in exhaustibility and pollution-free character.
Different technologies in photovoltaics, such as crystalline Si, semiconductor based cells,
thin-film solar cells, organic bulk heterojunction solar cells and dye-sensitized solar cells
(DSSC) coexist to complete the future market. Among them, the DSSC have been considered
as a promising generation of photovoltaic technology due to their biomimetic operating
principle. Dye-sensitized solar cells (DSSC) have attracted more and more attention due to
many advantages such as high molar absorption co-efficiencies, facile molecular tailoring and
relatively low production costs. One of the key elements in these solar cells is the sensitizer,
separating the electron and the hole upon excitation by light. Since the work of Grätzel and et
al. [1], many transition metal complexes and metal-free organic dyes as sensitizer have been
reported [2]. Improving DSSC performance and long-stability is a great challenge not only to
the academic research but also for industrial applications. Here the chemical structure of
sensitizer and interface molecular engineering principle are proposed as the main strategy to
meet this challenge in view of recent progress in this domain. The combination of these
strategies promises to provide much more efficient and stable solar cells, paving the way for
large-scale commercialization.
Keywords: photovoltaics, dye-sensitized solar cells, dyes
1 O’Regan B., Grätzel M., A low-cost, high-efficiency solar cel based on dye-sensitized colloidal TiO2 films.
Nature 1991, 353, 737-740. 2 Wu Y., Zhu W., Organic sensitizers from D-π-A to D-A-π-A: effect of the internal electron-withdrawing units
on molecular absorption, energy levels and photovoltaic performances, Chem. Soc. Rev. 2013, 42, 2039-2058.
13th IComSC’15
46
PACKAGING INNOVATIONS AND THEIR PERCEPTION
BY THE CUSTOMER
Bożena Borycka
Department of Commodities and Quality Science, Faculty of Economics,
The University of Technology and Humanities in Radom,
ul. Chrobrego 31, 26-600 Radom, Poland
Today, in global economy, mass production and increased competition in the field of
product design determine the market success or failure of an organization. Companies must
make their products distinguishable among others, there is a constant battle for customers and
responding to their changing needs. Only the companies that are able to adapt their product as
much as possible to the tastes of buyers win in the competitive market. In an era of self-
service and increasing awareness of demanding consumers, packaging has become an integral
part of the product. Modern packaging of products has a huge role to fulfill in both the
consumer and the manufacturer markets. In addition to classical protective functions in
relation to the product, the user and the environment the importance of the marketing function
of packaging is constantly growing. Therefore, now the packaging industry is one of the most
dynamically developing and innovative sectors of economy.
Nowadays, the market offer addressed to food consumers consists primarily of packaged
food products. Short shelf-life of food and its vulnerability to unfavourable changes cause
stricter legal requirements as regards food packaging. The 21st century markets require not
only safe and high-quality food products, but also packaging compatible to their quality. The
need to meet these requirements, including provision of food safety, caused significant
development in the field of packaging, packaging materials and packaging techniques. Food
manufacturers are increasingly striving to develop innovative materials, techniques and
packaging technologies.
The purpose of this paper is to review popular packaging innovations in the food industry
and analysis of knowledge and perception of new solutions by customers.
Keywords: intelligent packaging, active packaging, packaging innovations, new techniques
of food packaging
13th IComSC’15
47
ANTIBACTERIAL ACTIVITY OF CHEMICAL COMPOUNDS USED
FOR ACTIVE PACKAGING
Joachim Borowicz, Krzysztof Kasperski, Mariusz Tichoniuk1,
Daniela Gwiazdowska2, Marta Biegańska
1, Patrycja Wojciechowska
1
1Department of Industrial Products Quality and Ecology, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland 2Department of Natural Science and Quality Assurance, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
[email protected]; [email protected]
Conventional packaging usually passively protects packed goods but the modern attitude
allows an active impact on the quality and safety of packed products. One of the most
common hazards during product storage and transportation is microbiological contamination,
therefore modern active packaging includes often antibacterial agents that minimise this risk.
The aim of research was determination of antibacterial activity of chemical compounds
that could be potentially usable as a component of an active packaging. In the presented work,
EDTA, Nisaplin®
and Novasin® in the concentration 0.25, 0.5, 1.0, 2,5 and 5.0% (w/v) were
tested. Antibacterial activity of examined substances was determined by well diffusion assay
towards Gram-positive bacteria such as: Bacillus megaterium and Gram-negative bacteria
including Escherichia coli, Serratia marcescens, Pseudomonas fluorescens, Proteus vulgaris.
First, inoculum of indicator microorganism were adjusted to density equaled 0,5 according
to McFarland standard. Next, 1 ml of suspension was overlaid with appropriate medium
(Nutrient agar for B. megaterium, P. fluorescens and E. coli; Brain Heart Infusion agar for
P. vulgaris and Trypicase Soy Agar for S. marcescens). After medium solidification, wells
were cut out of the medium with cork borer and 100µl of solutions of tested compounds was
introduced into the wells. The plates were incubated at temperature 30°C
or 37°C for 24 h, depending on indicator microorganism. Antagonistic activity was
determined as an inhibition zone around the wells, measured in millimeters.
Conducted research showed that antibacterial properties of tested substances depended on
their type and concentration. The highest antibacterial activity showed EDTA in concentration
2.5 and 5.0%. The chemical compound characterized also the widest activity spectrum and
inhibited the growth of all examined microorganisms. Nisaplin® was active against
P. vulgaris, P. fluorescens and B. megaterium in the range of concentration from 1 % to 5%.
The lowest activity presented Novasin®, which inhibited only the growth of P. fluorescens.
None of tested compounds was effective in concentration below 1%.
Keywords: active packaging, antibacterial activity, food safety
13th IComSC’15
48
SUN-PROTECTION PROPERTIES OF ESSENTIAL OIL, INFUSIONS
AND EXTRACTS OF HOP (HUMULUS LUPULUS)
Anna Cieszyńska
Department of Technology and Instrumental Analysis, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodleglosci 10, 61-875 Poznań, Poland
Hop (Humulus lupulus) is mainly used in the brewing industry and less in medicine and
cosmetics. This well-known raw herbal material is a component of many pharmacological
agents sedative and strengthening the body. It is grown on fertile lands (such as mud) and
good sunlight. Poland is the fourth largest producer of hop in the European Union, and the
sixth in the world.
Ultraviolet radiation has a strong photobiological and photochemical impact and therefore
particularly affects the human live and health. Sunlight brings sometimes advantages such as
alleviating the symptoms of asthma or arthritis, and tanned skin looks healthy and radially.
However, the long-term effect of UV on the skin is very unfavourable. Therefore, effective
protection against UV becomes necessary to enjoy the young skin and a strong immune
system for a long time. The cosmetic UV filters have a protective activity involving the
absorption, scattering, and the total reflection beam. The most commonly used group of
compounds are those having the ability to absorb radiation. These substances are used for the
production of cosmetic preparations such as creams, oils and sprays.
In recent years there is visible increase in interest in the use of natural cosmetics that
contain at least 95% of ingredients of natural origin. The new natural compounds –
ingredients of beach cosmetic are still wanted. Therefore, various vegetable infusions, extracts
and essential oils are tested, as substances that have ultraviolet protection properties.
The aim of this work was to examine sun-protection properties of essential oil, infusions
and extracts of hop (Humulus Lupulus) using several methods in vitro that are commonly used
to determine the UV-protection properties of the cosmetic preparations. The results obtained
indicate that infusions as well as extracts and essential oil of hop have high or medium
UV-protection properties.
Keywords: Extracts, infusions, essential oils, sun-protection properties
13th IComSC’15
49
PREPARATION OF ETHYLENE SCAVENGER TO EXTENSION
OF STORAGE TIME OF FRESH FOODS
Renata Dobrucka, Ryszard Cierpiszewski
Department of Industrial Products Quality and Ecology,Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Ethylene is one of the simplest plant growth regulators and is known to play a role in
many physiological processes in fruits and vegetables. It helps to accelerate ripening in fruit,
followed by aging and ultimately death. It is known that much fresh produce emits relatively
large amounts of ethylene and smaller amounts of alcohol, aldehyde, and ester vapors in
addition to carbon dioxide. Moreover, ethylene production is greatly increased during
bacterial or fungal infections of fruits and vegetables, as well as by mechanical and/or
chemical damage (stress ethylene). If the ethylene level of the surrounding environment is
maintained low, respiration slows. The effect on the respiration rate depends primarily on the
relative concentration compared to the ethylene emission of the plant, rather than on the
absolute ethylene concentration.
Active packaging technologies have been developed to provide better quality, wholesome
and safe foods and also to limit package related environmental pollution and disposal
problems. Besides, active packaging technologies for foods today are those engineered to
remove undesirable substances from the headspace of a package through absorption,
adsorption or scavenging. The removal of ethylene gas from the package headspace slows
senescence and prolongs shelf life. Various methods of ethylene control are offered
commercially, including several based on ethylene adsorption/oxidation. Also, in this study
prepared and used ethylene scavengers to extension of storage time of fresh foods.
Keywords: ethylene scavengers, fruits, vegetables, storage
13th IComSC’15
50
ESTIMATION OF THE IMPACT OF ANIONIC SURFACTANTS
ON THE ACTIVATED SLUDGE IN DOMESTIC
WASTEWATER PLANT
Alina Dereszewska1, Stanisław Cytawa
2
1Department of Chemistry and Industrial Commodity Science, Faculty of Entrepreneurship
and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland
[email protected] 2‘Swarzewo’ Wastewater Treatment Plant, Wladyslawowo, Poland
Synthetic surfactants are used as principal constituents of commercial detergents.
In municipal wastewater are present in concentrations of less than 20 mg/dm3. Relatively little
is known about the impact of surfactants on the domestic wastewater plants. The saving water
system causes relatively slight dilution of wastewater and surfactants concentration inside
small bioreactor can achieve high values. It affects the activated sludge flocs, may lead to the
malfunctioning of the plant and reduce other pollutant biodegradation. Wastewater originating
directly from the laundry or dishwashing have a concentration of surfactants exceeding a safe
level for activated sludge. It is appropriate to dilute detergent before contact with activated
sludge and design retention tank for the whole day of used water. This is essential for the
proper operation of small sewage treatment plant.
In this work, content of anionic surfactants in different shampoos and dishwashing liquids
was determined. Products were selected according to their consistency, price and composition
declared by the manufacturer. The daily dose of surfactants and their concentration in the
bioreactor (3m3 volumen) was calculated for the ten-person family. Verification of the
possible inhibitory effect of the surfactant on activated sludge was performed via the
measurement of the respiratory activity of microorganisms with the application of the Oxygen
Uptake Rate (OUR) test. Solutions of two anionic surfactants: sodium dodecyl sulfate (SDS)
and sodium dodecylbenzenesulfonate (LAS) were used into this research. The results of study
shows that analyzed household liquid detergents contained from 2,5 to 20 percent of anionic
surfactant. The study established that surfactant (irrespective SDS and LAS) at concentration
higher than 100 mg/dm3 partially inhibit respiration of activated sludge bacteria.
Keywords: household detergents, anionic surfactant; activated sludge; respirometric activity
13th IComSC’15
51
THE COMPARISON OF FUNCTIONALITY OF METHODS
IN THE ANALYSIS AND ASSESSMENT OF DNA PREPARATIONS
PURITY
Joanna Dudczak1, Marta Ligaj
2
1Department of Commodity Science and Ecology of Industrial Products,
Faculty of Commodity Science, Poznań University of Economics,
al. Niepodległości 10, 61-875 Poznań, Poland
2Department of Natural Science and Quality Assurance,
Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Genetic material is the basis for the functioning and development of all life forms. Despite
the general stability of its structure, DNA is sensitive to external factors exposure as they can
cause irreversible changes which can be dangerous to the organism. It’s essential, yet
difficult, to monitor those changes which allows us to both, study the influence of given
factors on DNA damages, and assess the quality of nucleic acids preparations before their
further analysis. The latter is the subject of the presented research. Although there have been
many methods of DNA examination and isolation developed so far, there are no evidence that
they are appropriate. The reliable results of the assessment of the quality of DNA samples can
be gathered only when using techniques which won’t cause DNA damage. Therefore, it is
significant to use methods which can make it possible to control DNA samples condition in
an easy and quick way.
In the conducted research there have been spectrophotometric, electrophoretic and
electrochemical methods applied simultaneously to compare their effectiveness in the
assessment of the DNA preparations quality. On the basis of the measurements done it has
been observed that the most effective and most sensitive technique used to examine DNA
structure damage is SVW. All the preparations which have been improperly stored or exposed
to induced damage resulted from too high temperature, revealed visible irregularities.
Electrophoretic methods allowed only to assess the degree of DNA fragmentation thread and
may come as complement to SVW. Spectrophotometric methods might be used to rate the
purity and concentration of nucleic acids preparations, but they are of no use in assessing the
damage: the preparations characterized by the right values of absorbance showed irregularities
visible on the voltamogrames obtained thanks to SVW.
Keywords: DNA sample quality, DNA damage detection strategies, SVW
13th IComSC’15
52
BIODEGRADATION OF POLYLACTIDE IN NATURAL FRESH
WATER
Aleksandra Heimowska, Magda Morawska,
Maria Rutkowska, Anita Bocho-Janiszewska1
Department of Chemistry and Commodity Industrial Science, Gdynia Maritime University,
ul. Morska 83, 81-225 Gdynia, Poland 1Department of Chemistry, Faculty of Materials Science and Design, University of
Technology and Humanities in Radom, ul. Chrobrego 27, 26-600 Radom, Poland
[email protected], [email protected],
[email protected], [email protected]
Polylactide or poly(lactic acid) (PLA) was formerly known as a hydrolyzable and unstable
polyester used as packaging material due to its functional properties and its susceptibility to
biodegradation. Degradation of this polyester depends on both physical-chemical and
microbiological factors. The degree of biological polylactide degradation depends on the
polymer chemical structure, crystalline phase portion, proper surface and hydrophilicity as
well as external factors, i.e. pH or temperature. Microorganisms (thermophilic bacteria) and
their enzymes (protease, lipase or hydrolase) are mainly responsible for PLA degradation in
natural conditions.
The aim of this study is the estimation of degradation process of polylactide in natural
fresh water. Biodegradation process of polylactide took place in natural environment in fresh
water (pond).
The characteristic parameters of environments (temperature, pH) were measured during
experiment and their influence on the biodegradation of the samples was discussed. The loss
of weight, thermal changes and changes of structural and surface morphology of polymer
samples were tested during the period of incubation.
The polylactide film was not very susceptible to microbiological attack during 12 months
incubation in fresh water. Results were compared with polylactide incubated in fresh water
with sodium azide in the same time (sodium azide was added into the water to eliminate the
influence of microorganisms). The samples of poly(lactic acid) were resistant to chemical
hydrolysis.
It is known that abiotic (temperature, pH) and also biotic parameters have an influence on
the biodegradation process. Algae, heterotrophic and ephilitic bacteria are presented in fresh
water like river or lake. The results have confirmed that polylactide is not very susceptible to
an enzymatic attack of microorganisms (psychrophilic and mesophilic bacteria) present in
natural environment at low temperature.
Keywords: biodegradation, polylactide, fresh water
13th IComSC’15
53
REUSING GLASS POLYESTER WASTE IN CONCRETE
Mariola Jastrzębska
Department of Chemistry and Industrial Commodity Science, Faculty of Entrepreneurship
and Quality Science, Gdynia Maritime Academy, ul. Morska 83, 81-225 Gdynia, Poland
Glass fibre reinforced polyester materials are being increasingly used in several
applications, especially in the transport and construction sectors. The waste management of
glass polyester waste is difficult because those materials cannot be reprocessing so therefore
there is send to landfill. Due to the increased environmental demands (based on legislation)
and common awareness, the preparing for the future end-of-life treatment is important for
product manufacturers. This case study was carried out the material recycling of glass
reinforced polyester waste which is shredded into smaller fragments and was added into
concrete. Mechanical recycling presents significant environmental and economic advantages
over the other proposed recycling process.
The mechanical properties of the concrete with waste were characterized by compression
and bending tests. It was found that the adding of 2 wt.% of waste to the concrete result in an
increase in flexural strength and compressive strength as compared to the properties of the
concrete without waste. These results demonstrated the potential of reusing glass polyester
waste, at present landfilled, to manufacture durable precast concrete elements such roof tiles,
wall panels, paving blocks and architectural cladding materials. Obtained results were
promising towards a global cost-effective waste management solution for glass reinforced
polyester waste and end-of-life products that will lead to a more sustainable composite
materials industry.
Keywords: waste, concrete
13th IComSC’15
54
BIOSORPTION OF Cu(II) AND Cd(II) HEAVY METALS FROM
AQUEOUS SOLUTIONS BY PAPRIKA WASTE
Tomasz Kalak, Joanna Dudczak, Elwira Szychowiak,
Ryszard Cierpiszewski
Department of Commodity Science and Ecology of Industrial Products,Faculty of Commodity
Science,Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
In this study, the adsorption conditions of Cu(II) and Cd(II) metal ions onto dried paprika
residues have been studied. Paprika waste is generated in food industry and it can be used for
removing copper Cu(II) and cadmium Cd(II) from wastewater. Paprika is usually consumed
as fresh fruit or dried and used as ground and natural flavouring in the food industry, but also
as colouring agent for many food products such as spicy culinary, cheese food coatings, meat
products, popcorn oil etc. It is also used in pharmaceutical and cosmetic industries. Spice
pepper is added to dried soups, cheese, chips and spice mixtures. Paprika is a source of
biologically active compounds, such as flavonoids, phenols, carotenoids, capsaicinoids and
vitamins. Its fruits contain resins, pentosans, cellulose, protein, pungent principles, colouring
pigments, mineral elements and small amounts of volatile oil. Seeds include fixed non-
volatile oil, which consists of triglycerides ( 60%), mainly linoleic acid and other unsaturated
fatty acids. All the ingredients exhibit various benefits to human health, antioxidant capacity
and other biological activities, but also sorption properties in relation to heavy metal ions. In
this research the adsorption of metal ions like Cu(II) and Cd(II) from aqueous solutions at
different pH values 2–5 has been investigated. The tests were conducted to study the effects
of mass of biosorbent, various metal ion concentration, pH level, contact time, adsorption
isotherms of the metals and a maximum loading capacity. The results showed that the copper
and cadmium ions were significantly bound by paprika waste, which was also confirmed by
FT-IR measurements. The results suggest that paprika waste has possibility to be used as
effective adsorbent for copper and cadmium ions removal.
Keywords: paprika residues, Cu(II) and Cd(II) metal ions, adsorptive removal
13th IComSC’15
55
CORNEOMETRY ASSESSMENT OF EPIDERMAL HYDRATION
AFTER APPLICATION OF THE CREAMS WITH THE ADDITION
OF HERB ASHWAGANDHA
Barbara Kamczycka
Department of Technology and Instrumental Analysis, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
In modern skin care emollients play a key role. This is, a group of biologically inert agents
for external use. They play a fundamental role in the prevention and treatment of skin through
their moisturizing effect. The most common emollients are emulsions of W/O or O/W type
stabilized by emulsifiers with both hydrophilic and lipophilic groups in their structures. The
ideal emollient should be cosmetically acceptable to the user, contain a combination of
ingredients that exert action to restore the disturbed hydro-lipid layer of the skin, the natural
moisturizing factor (NMF) and the stratum corneum, while the smallest number of substances
that can cause adverse reactions (especially allergic ones). Such emollient would prevent the
excessive irritation of the skin by preventing the epidermal water loss (TEWL).
In this research work has been done hydro-alcoholic extracts, and develop and execute
recipes of cosmetic herb creams with Ashwagandha. In this work we perform corneometrical
measurements of the degree of epidermis moisturizing after application of tested creams.
It was found that all cosmetic creams created in our laboratory exhibit bad moisturizing
properties. Results of our study using the surface corneometer indicate that face creams
showed that after 45 minutes after administration on skin creams, skin moisturizing
decreased. It should be noted, however, the lowest moisturizing effect of skin was reached 75
minutes after application of the cream.
The results show that the herb Ashwagandha dried skin. It follows that a component of
Ashwagandha herb that has been used in these studies should not be used in cosmetics
moisturizing.
Keywords: the skin – structure, function, type, aging, emulsions types, stability of the
emulsions, emulsifiers, cosmetic creams, corneometry, herb, Ashwagandha, extract,
pharmaceuticals, nutritional supplements
13th IComSC’15
56
COMPARISON OF THE THERMAL PROPERTIES OF SELECTED
COMMERCIAL ANTIOXIDANTS
Justyna Kiewlicz, Henryk Szymusiak
Department of Technology and Instrumental Analysis, Faculty of Commodity Science, Poznań
University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Natural lipids rich in unsaturated fatty acids are basic components of many products.
Polyunsaturated fatty acids play significant role in proper functioning of human organism so it
is very important to provide appropriate amounts of these components in the diet, and
externally in the form of cosmetic preparations. Unfortunately these compounds are
particularly susceptible to autooxidation which may contribute to loss of care and nutritional
value, changing in flavour, and toxic effect on the organism. There are a few technologies
enabling the control of lipid autooxidation. The most popular are control of oxidation
substrates, control of prooxidants, and addition of antioxidants. Based on the mechanism of
action, antioxidants are classified as primary antioxidants, and secondary antioxidants.
Among commercial antioxidants the most popular are: butylated hydroksytoluene (BHT),
butylated hydroxyanisole (BHA), tert-butyl hydroquinone (TBHQ), gallates, tocopherols,
ascorbic acid, citric acid and EDTA. The effective application of antioxidants depends on
various conditions. One of them is proper thermal stability at process temperatures. Both,
natural and synthetic antioxidants may undergo evaporation or decomposition due to
conventional thermal treatment. They have also various decomposition products. Some of
them might exhibit toxic effect on the organism and affect to development of diseases Thus
it’s very important to pay special attention to the appropriate selection of antioxidants which
should exhibit suitable thermal stability depending on the process conditions.
In this study the current data regarding the thermal properties of selected commercial
antioxidants were analysed. These compounds in terms of the thermal stability were
compared.
Keywords: commercial antioxidants, thermal stability, thermal properties
13th IComSC’15
57
ANTIBACTERIAL ACTIVITY OF CHEMICAL COMPOUNDS USED
FOR SURFACTANT SYNTHESIS
Nikola Kosmowska, Weronika Łuczak, Daniela Gwiazdowska1, Katarzyna
Michocka2
1Department of Natural Science and Quality Assurance, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland 2Department of Technology and Instrumental Analysis, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
[email protected]; [email protected]
Sugar-based surfactants are compounds belonging to the so-called group of green
surfactants. They fit into current trend, providing a balance between economy, ecology and
social needs. The increased interest in sugar-based surfactants is due to the fact that they are
made from inexpensive, renewable materials. Among surfactants properties, these compounds
are also characterized by low toxicity and biodegradability. Due to their properties sugar-
based surfactants may be used instead of conventional synthetic surfactants in cosmetics,
household chemistry and pharmaceutical and food industries.
The aim of the research was determination of antibacterial activity of chemical compounds
used for surfactant synthesis. In the presented work substrates and synthesis intermediates
needed for the preparation of novel quaternary salts containing a sugar moiety were tested.
List of compounds included: glucose, lactose, dodecylamine [A12], dodecylo-aminelactoside
[LA12], N-dodecylo-amineglucoside [GA12] and 3- (N-dodecylaminelactoside)
-1-propanesulfonic acid [LA12PS] as well as 3- (N-dodecylamineglucoside) -1-propanesulfonic
acid [GA12PS]. Antibacterial activity of tested substances was determined by well diffusion
assay towards Gram-positive bacteria such as: Bacillus megaterium and Gram-negative
bacteria including Escherichia coli, Serratia marcescens, Pseudomonas fluorescens, Proteus
vulgaris. First, inoculum of indicator microorganism were adjusted to density equal 0,5
according to McFarland standard. Next, 1 ml of suspension was overlaid with appropriate
medium (Nutrient agar for B. megaterium, P. fluorescens and E. coli; Brain Heart Infusion
agar for P. vulgaris and Trypicase Soy Agar for S. marcescens). After medium solidification,
wells were cut out of the medium with cork borer and 100µl of solutions of tested compounds
in the concentration 1%. was introduced into the wells. The plates were incubated at
temperature 30 or 37°C for 24 h, depending on indicator microorganism. Antagonistic
activity was determined as an inhibition zone around the wells, measured in millimeters.
The results of research showed that tested compound inhibited growth of indicator
microorganisms, excluding A12. The highest activity exhibited GA12PS and LA12PS, however
GA12 and LA12 also strongly inhibited growth of bacteria. Among examined bacteria,
B. megaterium was the most sensitive for tested substances.
Keywords: sugar-based surfactant, chemical compounds, antibacterial activity
13th IComSC’15
58
DETERMINING THE SUITABILITY OF TTI INDICATOR
IN THE SUPPLY CHAIN OF PORK
Andrzej Korzeniowski1, Ryszard Cierpiszewski
2
1Poznań School of Logistics, ul. Estkowskiego 6, 61-755 Poznań, Poland
2Department of Commodity Science and Ecology of Industrial Products, Faculty of
Commodity Science, Poznań University of Economics,
al. Niepodległości 10, 61-875 Poznań Poland
Changes in the organization of trade cause changes in the supply of foodstuffs, of meat and
meat products among others. There are different systems for meat packing, and getting to
know their pros and cons you can choose the package for specific ranges and conditions of
transport and storage.
Meat has a limited shelf life, causing additional requirements in the supply and sales. In
order to ensure food quality and safety regulations have been introduced for the production
and marketing and the use of quality management systems. The use of an efficient system for
tracking the movement of food also improves consumer safety.
The aim of the study is related to the problem of ensuring health safety of meat in the
whole of its supply chain. It was decided to investigate the usefulness of temperature and time
indicator to monitor the conditions of supply from the manufacturer to the retail market based
on the model research and the actual one. The subject of the research was pork packed in OPP
foil bags and placed in cardboard boxes, which were then loaded into refrigerated vehicles. It
was found that the temperature indicator TTI MonitorMark has demonstrated the usefulness
for monitoring temperature during transport and unloading of meat to the shops.
Keywords: time-temperature indicator (TTI), intelligent packaging, pork, quality.
13th IComSC’15
59
PHENOLIC COMPOUNDS IN BERRY EXTRACTS
Kamila Kotarska, Daria Wieczorek, Katarzyna Wybieralska
Department of Technology and Instrumental Analysis, Faculty of Commodity Science, Poznań
University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Characteristic features of fruits are their sweet flavour and high nutritional value, resulting
primarily from minerals and vitamins contained in them. In group of fruits can be
distinguished: pomes, drupes, berries, citruses and others. Different fruit species and cultivars
are characterized by diverse qualitative and quantitative composition of phenolic compounds,
however it’s species that determine the most properties. The group of berries includes:
gooseberry (Ribes grossularia), black chokeberry (Aronia melanocarpa), bilberry (Vaccinium
myrtillus), cowberry (Vaccinium vitis idaea), blackberry (Rubus sp.), raspberry (Rubus
idaeus), white currant (Ribes album), red currant (Ribes rubrum), black currant (Ribes
nigrum), wild strawberry (Fragaria vesca), raisin (Vitis vinifera), strawberry (Fragaria
grandiflora), grape vine (Vitis vinifera) and cranberry (Vaccinium oxycoccus). Berries are a
valuable source of phenolic compounds. Processed not only on an industrial scale, but also for
household purposes (liqueurs, juices), they can play an important role in the prevention of
many lifestyle diseases.
The paper presents a study on the total phenolic content of extracts of selected berries.
Polyphenolic compounds content was determined with the method of Singleton & Rossi.
Results were presented as Gallic Acid Equivalent. Seven different berries were tested in three
solvent systems. It has been shown that the type of solvent and the extraction time
significantly affect the content of the tested compounds in the analysed solutions.
Keywords: berries, hydro-alcoholic extracts, phenolic compounds
13th IComSC’15
60
FORMATION OF STABLE EMULSION SYSTEMS
CONTAINING RICE OIL
Małgorzata Kowalska1*
, Magdalena Ziomek1, Anna Zbikowska
2
1Department of Chemistry, Faculty of Material Science, Technology and Design,
Kazimierz Pulaski University of Technology and Humanities,
ul. Chrobrego 27, 26-600 Radom, Poland 2Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW), Poland
Emulsions are usually composed of many ingredients and undergo manufacturing
processes. These factors may affect many attributes of the formulation in general, and
sometimes can cause crucial undesirable characteristics. Accordingly, in the design of such
formulations, it is important to identify the relationship between causal factors and individual
characteristics, and optimize these variables for the formulation's aim. Process of formation a
new quality product integrates theoretical and empirical research. The use of modern methods
of the theory of the experiment should be considered to be fully justified and useful in the
quest to reduce the cost and duration of the research in the field of product design parameters.
In this study the stability of model cosmetic emulsions containing different amount of
thickener and different content of rice oil was determined. The optimization program based on
Kleeman’s method was used to estimate the composition of the emulsion with the best
stability. In accordance to present values of output parameters (average particle size of
emulsion, viscosity, number of fractions, dispersion index and range of droplet size measured
and calculated after 24h from manufacturing of emulsions), the compromise optimum of input
parameters was obtained: i.e. the amount of thickener in the emulsion (0.91 - 1,20g) and the
content of oil (26,11 - 40,88g). This means that only one of the six emulsions presented met
this criterion. It was emulsion IV – containing 0,9g of thickener and 30g of oil. Emulsion V
was very close to meet this criterion. It contained 1,2g of thickener and 50g of oil. Using this
type of program reduces the time of the experiment and helps properly design a stable
dispersion. It has been proven too, that model emulsions based on rice oil with optimum
carboxymethylcellulose content are an opportunity for developing preparations targeted at
skins requiring special care due to beneficial fatty acids content of rice oil.
Keywords: quality of emulsion systems, carboxymethylcellulose, rice oil, stability of
emulsion
13th IComSC’15
61
HOW DO POLY(LACTIDE) BEHAVE IN COSMETIC COMPOUNDS?
Katarzyna Krasowska
Department of of Chemistry and Industrial Commodity Science, Faculty of Entrepreneurship
and Quality Science, Gdynia Maritime University, ul. Morska 83, 81-225 Gdynia, Poland
Today, poly(lactide) based materials are most popular to replace petroleum based plastics
worldwide. The materials derived from renewable resources finds a wide variety of uses in the
medical field, pharmacy, gardening, agriculture and packaging. However the use of these
materials for short-lived cosmetic packaging is the new trend and development of this
research area is still needed. The most important is knowledge of interactions between
packaging and the cosmetic formulations that it contains.
The estimation of degradability of poly(lactide) (PLA) in the cosmetic compounds and
estimation of the influence of modification of PLA on the rate of degradation process was the
subject of this paper. The degradation of three kinds of commercial PLA films, such as
unmodified PLA film, metalized co-extruded PLA film and modified by silicon oxide, was
carried out in the selected media. The incubation of PLA samples took place in distilled water,
ethanol, salicylic acid in ethanol solution, glycerin and paraffin at the temperature 40°C. The
degradability of PLA was examined by macro- and microscopic observations of surfaces,
changes of weight, hardness and crystallinity of polymer samples before and after incubation.
The obtained results indicate that PLA was susceptible to degradation in selected cosmetic
compounds. The rate of degradation process depends on the type of medium and kind of PLA
modification. The results of degradation process of PLA packaging materials indicated on the
possibility of theirs use as packaging material only in the selected cosmetic products.
Keywords: hydrolysis, poly(lactide), cosmetic, packaging material
13th IComSC’15
62
WATER NUMBER OF SELECTED SURFACTANTS
Dobrawa Kwaśniewska, Daria Wieczorek, Ryszard Zieliński
Department of Technology and Instrumental Analysis, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Surfactants are a large group of organic compounds, commonly used both as active
ingredients of a number of products as well as some modifiers of product’s or process quality.
A characteristic feature of surfactants is their chemical structure. Generally they are con-
structed by two part: hydrophilic head and hydrophobic tail. Hydrophobic part is usually built
by hydrocarbon chain of unbranched or branched structure. In turn, heads provide solubility in
water or other polar liquid. Basically, surfactants’ heads are formed by a dissociable groups
(acidic or basic) or nonionic group. Based on the properties of polar head it can be
distinguished: anionic, cationic, zwitterionic and nonionic surfactants.
Unique structure of surfactants provides them many extraordinary properties among them
the most important are as follows: micellisation, detergency, solubilisation, wetting, foaming
or defoaming, emulsification or demulsification. This fact entails numerous areas of
surfactants applications of which the most important are: the production of textiles, cosmetics,
household chemistry products and pharmaceuticals. Rapidly increasing size of the global
market and multitude of surfactants applications clearly indicates that nowadays they
undoubtedly become an integral part of our everyday life.
Some literature reports mention that the most significant properties of surfactants is their
hydrophile-lipophile balance (HLB) introduced by Griffin. The numerical value of HLB is
regarded as a quantitative measure of the effect of hydrophilic and lipophilic part of
surfactant/s molecule its behavior in aqueous solutions being a valuable source of information
on potential application of a giving surfactants.
We have experimentally determined the values of “water number” (WN) for several
surfactants. The aim of this study was to correlate our experimental WN values determined
for various surfactants with the value of HLB for those surfactants computed using the
methods Davies and ECL.
Keywords: surfactants, hydrophile-lipophile balance, water number, Davies method, Griffin’s
method
13th IComSC’15
63
ANTIOXIDANT ACTIVITY OF FRUIT EXTRACTS USED IN
COSMETICS PRODUCTS
Paulina Malinowska
Department of Technology and Instrumental Analysis, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, Poznań, 61-875, Poland
Plant extracts have been widely used in cosmetic products due to several properties such as
antioxidant, strengthening capillaries, anti-inflammatory, protective against radiation,
moisturizing, softening, soothing and antiseptic. Especially plant extracts containing
polyphenols can be applied for prolonging the stability of cosmetic products and for
preventing premature photoaging of the skin.
The aim of this work was to evaluate the total phenolic content and the antioxidant activity
of five commercial fruit extracts available on Polish cosmetics market: Citrus grandis
(pomelo), Cucumis melo (muskmelon), Prunus armeniaca (apricot), Prunus persica (peach)
and Vitis vinifera (grape). DPPH radical scavenging activity assay and Trolox Equivalent
Antioxidant Capacity (TEAC) assay were chosen to evaluate the antioxidant activity of
extracts.
The polyphenol content varied widely in extracts tested and ranged from 53.9 mg/L in
pomelo extract to 510.5 mg/L in apricot extract. DPPH radical scavenging activity, calculated
as EC50 value, ranged from 0.82% for apricot extract to 1.8% for pomelo extract. Antioxidant
activity, expressed as TEAC values, ranged from 0.45 mmol/L for pomelo extract to 2.72
mmol/L for apricot extract. High correlations between polyphenol content in fruit extracts and
their antioxidant activity, calculated as EC50 values (r=0.944), and as TEAC values (r=0.992)
were observed. These correlations indicate that the scavenging radical activity and antioxidant
activity of fruit extracts significantly depend on their polyphenol content. This study
confirmed that fruit extracts rich in polyphenols can be used as a promising natural source of
antioxidants suitable for application in cosmetic formulations.
Keywords: fruit extracts, antioxidant activity, cosmetic products
13th IComSC’15
64
THE INFLUENCE OF DIFFERENT TYPES OF ABRASIVES
ON THE PROPERTIES OF EMULSION-BASED SCRUBS
Anna Małysa, Malwina Witkowska
Department of Physical and Inorganic Chemistry, Faculty of Materials Science and Design,
Kazimierz Pulaski University of Technology and Humanities in Radom,
ul. Chrobrego 27, 26-600 Radom, Poland
The article presents the assessment of the influence of different types of abrasives on the
performance of emulsion-based scrubs. Based on published reports, as well as market
analysis, a ingredients of recipes for emulsion-based scrubs were developed. Following this,
fine-grained abrasives of both natural (olive seed, apricot seed, grape seed) and semi-synthetic
(jojoba ester) origins - having a particle size range from 150 to 500m and a concentration
range of 1-5% depending on weight - were introduced. The influence of the concentration of
abrasives on the stability, viscosity, degree of hydration of the skin and sensory properties
were analysed. Comparative analyses of the performance of the original scrubs with a high-
quality commercial product were carried out.
The results showed that the stability of the formulations was to a lesser extent influenced
by the content and type of abrasive rather than the emulsifier used (INCI: Ceterareth -20). It
was also found that the increase of abrasive content significantly increased the viscosity of the
formulations. The highest viscosity had composition containing olive seeds as abrasive and
the lowest viscosity had scrubs with grapes and jojoba seeds.
The results of corneometer test showed that the scrubs in the emulsion form effect in
increase hydration relative to the dry skin. The formulations had satisfactory sensory and
moisturizing properties similar to those of a commercial product.
Keywords: scrubs, emulsions, abrasives
13th IComSC’15
65
THE ROLE OF PLANT OILS AS REFATTENING COMPONENTS
IN TWO-PHASE BATH LIQUID
Anna Małysa, Emilia Klimaszewska, Malgorzata Zięba,
Olga Jagiełło, Marlena Gruszczyńska, Maja Gajowiak
Department of Physical and Inorganic Chemistry, Faculty of Materials Science and Design,
Kazimierz Pulaski University of Technology and Humanities in Radom,
ul. Chrobrego 27, 26-600 Radom Poland
The paper presents the possibility of using plant oils as refattening components in
two-phase bath liquid. Based on the analysis of the literature, modern recipes two-phase
cleaning agents were developed. Significant was the selection of the type and concentration of
oil: grape seed and sunflower oils and surfactants. The influence these components on the
usable properties: viscosity, foamability, emulsification and start time of dissection of the
original formulation were discussed. The high-quality commercial product was the point of
reference in the assessment. The bath liquids made much higher viscosity characterized by fat
phase (top) of the formulation than the aqueous phase (bottom). The whole formulation has
a viscosity higher than the aqueous phase, but lower than the fat phase. The viscosity of
formulations depends on plant oil concentration but the type of plant oil didn’t cause
significant changes in viscosity. The highest foam ability created essentially composed of
grape seed oil at 2% concentration. By contrast, the smallest foaming properties shown
formulation with the 6% sunflower oil concentration. All compositions had a poor ability to
emulsify fatty soils, which is a good sign, as therefore don’t dry the skin while retaining the
ability to wash. It has been shown that the received original formulations have properties
comparable to their trade counterpart.
Keywords: Two-phase bath liquids, plant oils, refattening components
13th IComSC’15
66
PROSPECTS OF USING MODIFIED KAOLIN AND CARBONATES
AS FILLERS FOR PAINT
Nina Merezhko, Valentyn Sviderskyi, Olga Shulga, Volodymyr Komakha
Department of Commodity Research and Examination of Non-food Commodities,
Faculty of Commodity Research and Commercial Activities,
Kyiv National University of Trade and Economics, Kyiv 44, Ukraine
[email protected], [email protected], [email protected], [email protected]
Modern paint industry uses a variety of mineral fillers which allow achieving the desired
properties of paints and reducing their cost. In Ukraine there are many mineral deposits that
can be used as fillers for paints. Kaolin and carbonates take leading place in terms of
production. These fillers should be used not only to reduce the cost of paints, but also for
controlling the properties of paints. Kaolin and carbonates are finely dispersed, chemically
inert minerals. They improve the distribution of the titanium dioxide and increase covering
power of paints. Kaolin preferred to improve the barrier properties of the exterior coating.
Owing to its plate-shaped particles kaolin provides passive corrosion protection against as
well as lengthens the diffusion path for corrosion agents. Kaolins also prevent formation of
cracks by acting as reinforcing agents. Carbonates’ whiteness is higher than kaolin’s.
Therefore carbonates are used for controlling paints’ brightness and colours. Furthermore,
carbonates improve the rheological properties of paints, allow to form coatings with high
barrier properties, resistance to physical stress and aggressive substances. Kaolin and carbonates are hydrophilic minerals and they easily absorb water. This is
undesirable for paints. To reduce adsorption of water the surface of kaolin and carbonates
should be modified by surfactants, for example by silanes. Functional silanes’ groups can
react with hydroxyl groups of kaolin and carbonates, adsorbed molecules of water on their
surfaces, Si–O–Al bonds of kaolin and C=O bonds of carbonate.
Modification of kaolin and carbonate silanes prevents sedimentation and agglomeration of
the dispersed phase in the of paints during storage. Modification of fillers by silanes also
improves their compatibility with binder and provides water resistance of paints coating. It is
noted positive impact of modification on the rheological properties of paints. Surface
treatment reduces the static and dynamic yield strength. Coatings of paints filled with
modified kaolin and carbonates are characterized by high performance properties.
Keywords: kaolin, carbonate, modifier, paint coatings, performance properties
13th IComSC’15
67
ANTIMICROBIAL ACTIVITY OF SELECTED OILS USED
AS COSMETICS COMPOUNDS
Katarzyna Michocka1, Katarzyna Kluczyńska
2
1Department of Technology and Instrumental Analysis, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland 2Department of Natural Science and Quality Assurance, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Cosmetic oils for centuries are objects of the interest for the natural personal care products.
Nowadays the trend for coming back to the nature caused their increased popularity in
preparation of natural cosmetics, soaps, and fragrance oils.
The aim of the study was to evaluate the antimicrobial properties of selected cold pressed
cosmetic oils. The object of the study were 20 selected oils: natural hemp, organic argan,
organic sunflower, strawberries seed, nigella, apricot kernel, grape seed, currant, coconut,
wheat germ, jojoba, tamanu, black caraway seed, red raspberries seed, watermelon seed,
brazil nut, acai berry, sesame, algae fucus, avocado.
Antibacterial activity of cosmetic oils was assayed by disc diffusion method. Indicator
microorganisms chosen for the study were bacteria Staphylococcus epidermidis,
Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli and yeasts Candida
albicans. The inoculum of each microorganism was adjusted to the density 0,5 according to
McFarland standard. The amount of 1 ml of microorganism inoculum was plated into the
Petri dish and overlaid with appropriate medium. After the solidification of the medium,
sterile paper discs with cosmetic oils were placed on the surface. The incubation was taking
place at the temperature 30°C or 37°C for 24 h, depending on indicator microorganism.
Antagonistic activity was determined as an inhibition zone around the wells, measured in
millimeters.
Conducted research showed that selected cosmetic oils demonstrate different antagonictic
effect towards indicator micoroorganisms. The highest antibacterial activity showed tamanu
oil. This oil decreased growth of S. aureus, S. epidermidis and P. aeruginosa on a significant
level. Wheat germ oil inhibited growth of S. epidermidis and P. aeruginosa. Oil of nigella
was showing antibacterial activity regarding S. aureus. The rest of the tested cosmetics oils
didn’t exhibit antimicrobial activity towards selected microorganisms. None of tested
cosmetic oils was effective enough to inhibit growth of E. coli and C. albicans.
Keywords: cosmetic oils, antimicrobial activity
13th IComSC’15
68
BIODEGRADABILITY OF POLYLACTIDE IN HOUSEHOLD
COMPOSTER
Magda Morawska
Department of Chemistry and Industrial Commodity Science, Faculty of Entrepreneurship
and Quality Science, Gdynia Maritime University, ul. Morska 83, 81-225 Gdynia, Poland
Biopolymers such as polylactide are increasingly becoming available for use in packaging
applications. The main advantages of polylactide packaging are that they are obtained from
renewable resources and can be degraded in compost or soil. So far, biodegradable polymeric
materials were degraded in industrial composting facilities in specific and controlled
conditions.
The main objective of this study was to investigate if the composting process of polylactide
occurs with equal efficiency in a household as in industrial composters.
Polylactide films, polylactide films covered with SiOx layer and polylactide films with
aluminium layer were selected for the investigations. Films were composted in minced
mixture of grass and leaves with addition of biological agent during 80 days.
Biological agent contained selected micro-organisms such as bacteria and fungi
accelerating composting of organic waste in households composters. Vaccine was dissolved
in water and then added to the composted mass.
The degradation of the polylactide films was monitored by mass changes, differential
scanning calorimetry (DSC) and microscopic observations of surface structure changes. The
results indicates that biodegradability of polylactide in composted mass without biological
agent The results indicate that biological agent did not accelerate process of biodegradability
of polylactide films. Process occurred with equal efficiency in compost mass without addition
of vaccine.
Keywords: biodegradaton, biopolymers, packaging
13th IComSC’15
69
ENVIRONMENTAL IMPACT OF ANAEROBIC DIGESTION
AT THE DAIRY WASTEWATER TREATMENT PLANT
Magdalena Muradin, Zenon Foltynowicz
Faculty of Commodity Science, Department of Industrial Products Quality and Ecology,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Biogas installations located on the premises of production plants are part of the sustainable
development policy, mainly because of their dual purpose. These plants are the ideal way to
minimize various types of solid and liquid organic waste and furthermore to provide a stable
source of renewable energy. Biogas produced in the anaerobic digestion can be purified and
injected directly to the grid, or what is more popular, subsequently combusted in a gas engine
and converted into heat and power. The necessity to manage the huge amounts of effluent
from milk production, mainly in the form of whey, forces dairies to constantly introduce new
improvements related to wastewater treatment plants.
In the investigated dairy plant, an anaerobic biogas reactor was launched, in order to
improve the performance of the existing sewage plant. The main purpose of this
modernization was the pollutant load reduction of dairy wastewater. The biogas made in this
fermentation process was converted into thermal energy and used for heating the running
biogas reactor as well as the production processes in the dairy.
These studies were designed to evaluate the potential environmental impact of the
anaerobic part of the upgraded wastewater treatment plant located at the dairy. The findings
can be used in the decision-making process in other food processing plants where large
amounts of organic wastewater are produced. In this research the Life Cycle Assessment
(LCA) methodology was used. This paper presents the results of an environmental study on
the second step of the LCA analysis. A Life Cycle Inventory (LCI) was used to identify the
unit processes in the life-cycle of biogas production in the sewage plant at the dairy. All data
were collected in a small local dairy located in Wielkopolska Region Poland.
Keywords: dairy, biogas, LCA, wastewater
13th IComSC’15
70
COLOR CHARACTERISTIC AND ANTIOXIDANT PROPERTIES
OF TURMERIC (CURCUMA LONGA L.)
Joanna Newerli-Guz
Department of Commodity and Quality Manage, Faculty of Entrepreneurship and Quality
Science, Gdynia Maritime University, ul. Morska 83, 81-225 Gdynia, Poland
Spices are important food ingredients, because of its aroma, flavor and color. Also
important are their antioxidant properties, which allow for replacement of synthetic
antioxidants.
Turmeric is the dried rhizome of Curcuma domestica Val. ( syn. C. longa Linn.) belonging
to the family Zingiberaceae. Turmeric is an important tropical spice, valued for its yellow
color, aroma and antioxidant property. It is an essential ingredient of curry powder. Turmeric
owes its characteristic yellow color to curcuminoids, which also have antioxidant activities.
The aim of this study was to evaluate color characteristic and antioxidant properties of
selected turmeric samples.
Color measurements were performed for turmeric powder and after grinding for rhizome
turmeric. L* a* b* values were determined with three repetition. The determination of
extractable color was carried out according to modified ASTA 20.1 method, and the results
were showed as ASTA units. The total phenolic content was determined by Folin -
Ciocialteau method. Antioxidant activity was determined using the DPPH• reagent and
showed as DPPH• radical scavenging percent.
Results were presented as the mean and standard deviation. One way analysis of variance
(ANOVA) was used to determine the difference among the samples. Statistical hypotheses
were verified at a significance level of p- values < 0.05. Calculations were performed with
statistical software package Statistica 10.0 (StatSoft Inc. Tulsa, USA).
Keywords: turmeric, antioxidant capacity, total phenolic content, extractable color, CIE
L*a*b*
13th IComSC’15
71
DIFFERENT MEASURES TO SUPPORT DECISION MAKING
PROCESS ON END-OF-LIFE PV CELLS
Tomasz Nitkiewicz, Marcin Rychwalski, Magdalena Wojnarowska
Department of Product Technology and Ecology, Faculty of Commodity Science,
Cracow University of Economics, ul. Rakowicka 27, 31-510 Kraków, Poland
The objective of the research paper is to compare different approaches to support decision
making process while management of used PV cells is concerned. Three general approaches
are considered: analytic hierarchy process, neural networks approach and data envelopment
analysis approach. The approaches are selected by the criterion of their potential usability for
LCA results interpretation process but not because of the comparability of their
methodological background which is significantly different. The field of investigating the
differences between the three approaches is the end-of-life stadium of PV cells that
construction is based on crystalline silicon wafer. Comparison includes 4 scenarios of
managing used PV cells. Considered scenarios differ in a way of handling used PV cell and
cover the following alternatives: (1) simple scraping with no regard to PV cell recovering
potential, (2) simple recovering of aluminum and glass only without treating Ci-cell, (3)
complex recovering and recycling of all possible materials with the use of heat based
processes and (4) complex recovering and recycling of all possible materials with the use of
hi-tech laser and chemical processes. Environmental performance of each one of scenarios is
assessed through LCA study with ReCiPe endpoint method. ReCiPe indicators settle the
range and scope for further analysis with analytic hierarchy process, neural networks and data
envelopment analysis approaches use to assist the interpretation of the LCA results and to
incorporate them in decision making process. Finally, the comparison is made between the
three approaches in order to identify the main differences, advantages, drawbacks and
potential area of applicability of each one of the approaches used.
Keywords: decision making process support, PV cells, analytic hierarchy process, data
envelopment analysis, neural networks, life cycle assessment
13th IComSC’15
72
ANTIRADICAL ACTIVITY OF KALANCHOE DAIGREMONTIANA
Sylwia Nowak, Ryszard Zieliński
Department of Technology and Instrumental Analysis, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Free radicals are dangerous and reactive particles able to independent existence containing
at least one atom of oxygen and having at least one or more unpaired electrons. This condition
is eliciting high reactivity, short durance of free radicals and also easiness in entering
chemical reactions with elements of cells.
Environmental changes, life style, unhealthy eating and stress are the factors leading to
development of syndromes. All these elements are contributing towards development of free
radicals, which during lack of operating antioxidant mechanism are responsible for
antioxidant stress that is an content element of mechanism of many diseases [Czajka, 2006]
The world of plants is reach in organic compounds that are supporting organic antioxidant
defense of the organism. Side effects of pharmaceutical preparations is leading to the fact, that
the society is more and more often using natural methods of supporting the resistance of
organism, looking for help in herbs and medical plants.
Content of tocopherols, flavonoids, ascorbic acid and polyphenols that are in Kalanchoe
daigremontiana is leading to extending its curing potential. The number of organic
compounds that are part of the plant are indicating strong antioxidant properties.
The purpose of the study was to define antiradical activity of Kalanchoe daigremontiana.
Research material was water-alcohol extracts from leafs and flowers of Kalanchoe
daigremontiana. There are many research methods, that are enabling to define antioxidant
potential of plant extracts. For the measurement of antiradical activity Kalanchoe
daigremontiana one of the most widespread analysis with use of reagent DPPH was used
(1, 1-diphenyl-2picrylhydrazyl), which is stable free radical deactivated by antioxidants. In
the work antioxidant properties of chosen antioxidants with Kalanchoe daigremontiana
extracts were compared.
Keywords: Kalanchoe daigremontiana, antioxidant properties, herb extracts, free radicals,
DPPH
13th IComSC’15
73
ANTIOXIDANT PROPERTIES OF SAGE LEAVES PREPARATIONS
Milena Oprawa, Daria Wieczorek, Dobrawa Kwaśniewska
Department of Technology and Instrumental Analysis, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Herbal preparations are one of the most widespread products. They include decoction,
infusions, extracts and essential oils. Their application is very diverse, however determined by
properties of herb it is made of. One of the herbs known for is therapeutic properties is Sage
(Salvia officinalis). Its preparations are used in many areas of life and industry. In Poland, it is
most commonly used as a herbal medicine, but in many countries, plays an important role as a
seasoning. Sage improves the aroma and flavor of many dishes, while helping to human
health. It is mainly added to meat dishes however fresh sage leaves are added to salads.
Besides being a spice infusions, extracts and essential oils of sage are used in medicine and
cosmetic industry. Sage leaf extract is used in medicine as an antiseptic and antifungal agent
also inhibiting lactation and sweat. Sage leaf tea soothes the inflammation of the intestines
and stomach. Essential oils and extracts of sage is used as an additive in liquid mouthwash,
toothpaste, lotions, creams, deodorants, soaps, shampoos and massage oils. Oil and extracts of
sage effect on the regulation of sebum, and reducing the visibility of pores. Sage extract is
also used in formulations for hair as an inhibiting hair loss and dandruff.
The wide variety of properties is due to the richness of the active compounds. Sage
preparations contain oils, bitterness, gums, resins, mineral salts, organic acids and
polyphenols. Polyphenols contents and also the antioxidant properties is very interesting and
desirable feature. However the contents of polyphenols depends not only on the herb it is
made of, but also on the type of preparation. In this work we present a study on the
antioxidant properties of extract, infusion and essential oil obtained from Sage. Experimental
data showed that type of preparation strongly effect the total phenolic content and antioxidant
properties measured by ferric reducing antioxidant power method.
Keywords: Salvia officinalis, herbal preparations, extract, infusion, essential oil
13th IComSC’15
74
ANALYSIS THE QUALITY PARAMETERS DETERMINING THE SAFE
TRANSPORTATION OF RAW COTTON
Marzenna Popek
Department of Chemistry and Industrial Commodity Science, Gdynia Maritime University,
ul. Morska 83, 81-225 Gdynia, Poland
Cotton is soft, fluffy staple fibres that grow in a boll or protective capsule. For many
countries and regions cotton plays a significant role in the national economy since it is
commercial product.
Cotton is usually shipped in large square bales compressed to different degrees. In damp
weather (rain, snow), the cargo must be protected from moisture, since cotton is strongly
hygroscopic and readily absorbs moisture. It must be protected from water condensation as
well as from high level of relative humidity. In addition, the cotton may swell by absorbing
water vapor, resulting in an increase in volume of 40 - 45%.
Cotton is assigned to Class 4.1 of the International Maritime Dangerous Goods Code
(Flammable solids). However, its specific characteristics and negative external influences (see
below) may cause it to behave like a substance from Class 4.2 (Substances liable to
spontaneous combustion) of the IMDG Code. Spontaneous combustion of cotton is one of the
major challenges during cotton storage and transportation. Cotton fires during sea
transportation were caused by spontaneous combustion. But in many cases, the combustion of
cotton can only proceed in a small range due to limited initial burning and short supply of
oxygen.
Because of the importance of sorption and spontaneous combustion, particularly with
respect to the storage and sea transportation of the cotton, the investigation has been
conducted. The IMO standard has been used in this investigation.
The result indicated that the dry cotton is not to be self-heating materials. Once it is wetted
or contaminated by vegetables oils its thermal stability is decreased with lower onset
temperature and with larger heat generation. That can result in spontaneous combustion.
Relative humidity should not exceed 65 %.
Keywords: cotton, spontaneous combustion, hygroscopic materials
13th IComSC’15
75
CONFRONTATION OF INSTRUMENTAL AND SENSORY
EXAMINATION RESULTS OF SKIN HYDRATION AFTER APPLYING
SELECTED COSMETIC PRODUCTS
Jerzy Szakiel
Department of Industrial Commodity Science, Faculty of Commodity Science,
Cracow University of Economics, ul. Rakowicka 27, 31-510 Kraków, Poland
This paper presents the sensorial examination results of skin hydration after applying
selected cosmetic products in comparison with instrumental methods results. The results of
this research will help to answer the question if the instrumental results obtained methods are
characterized by a strong correlation with results obtained by methods of sensory analysis.
Replacement of sensory evaluation by instrumental method could greatly accelerate
research on innovations in the composition of cosmetic moisturizing lotions and significantly
lower the cost of doing research. A prerequisite, however, is a strong correlation between the
subjectively perceived sensory impressions and objective instrumental test results performed
by the specified method.
The results obtained by appropriate selection of research samples will also allow to
evaluate the impact of nanoparticles or ingredients produced by nanotechnology methods on
the overall effectiveness of the cosmetic products produced with their participation.
In order to perform instrumental tests it was necessary to design and produce the prototype
processor device for assessing the degree of hydration of the skin on the basis of its electrical
conductivity. The device consists of two modules: an analog humidity sensor and evaluation
board for ATmega family processors.
13th IComSC’15
76
APPLICATION OF NATURAL AND ARTIFICIAL DYES
IN FOOD FRESHNESS INDICATORS DESIGNED
FOR INTELIGENT PACKAGING
Mariusz Tichoniuk, Natalia Krysińska, Ryszard Cierpiszewski
Department of Industrial Products Quality and Ecology, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
From its definition, the term of intelligent packaging refers to the special properties
of packaging or its material. There are usually able to monitor the state of packed goods
or the conditions of its storage and transportation. Therefore they could be equipped with
Time and Temperature Indicators (TTI) or food freshness indicators. The last ones enable the
evaluation of foodstuff freshness or ripeness, that are usually indirectly recognized by the
information about product best-before period. Freshness indicators can identify specific
products of food spoilage that are usually released to the packaging inner atmosphere. Its
target are often volatile chemical compounds that are able to change pH value of active part of
freshness indicator. The identification of volatile amines by freshness indicator could be
performed using artificial dye as a pH indicator. However, food and its packaging will have
much more higher consumer acceptance, when they include natural dyes instead of artificial
ones. The natural food colouring are recognisable as more healthy and safe.
In this work we made an attempt to incorporate into a food freshness indicator
composition selected natural dyes i.e. curcuma, grape peel or beetroot extract, and compare its
potential of volatile amine identification with methylene red (artificial colouring, pH
indicator). We applied a model of volatile amine release based on the evaporation of ammonia
solution. The response of particular freshness indicators was evaluated by the colorimetric
measurement of their colour change and the calculation of Total Colour Difference (TCD)
index values. Comparing to the artificial pH indicator, methylene red, the grape peel extract
provided very similar response of examined freshness indicator that was characterized with
TCD index equalled ca. 30. Beetroot extract did not reveal satisfactory colour change of
freshness indicator based on it. The most promising indicator turned out composition included
the curcuma addition. The examined freshness indicator was able to change the colour from
yellow to dark brown (with TCD index equalled ca. 60) during the standardized interaction
with vaporised ammonia solution. The application of curcuma as pH indicator provided a
distinct colour change of freshness indicator in the presence of target volatile compounds.
Keywords: intelligent packaging, freshness indicator, natural dyes
13th IComSC’15
77
THE INFLUENCE OF THE COLOR OF MOISTURIZING CREAMS
ON THE PERCEPTION OF SELECTED SENSORY PROPERTIES
Paweł Turek, Amanda Głowik
Department of Industrial Commodity Science Faculty of Commodity Science,
Cracow University of Economics, ul. Rakowicka 27, 31-510 Kraków, Poland
The aim of this study was to determine whether by only modifying the moisturizing
cream’s color it is possible to change the overall perception of other sensory attributes.
Proving that the color of the cream affects the perception of other sensory properties could
then serve as the basis for further research in terms of introducing changes to the products
which are already available on the market, and to achieve better sensory evaluation results.
One of the moisturizing creams available in retail stores was selected for preliminary tests.
Five samples of the same cream, but in different color, were prepared. Unscented food dyes
were added in order to modify the colors, so that the samples would not differ in any other
way than just color. The assessors evaluated the samples in the following colors: blue, brown,
green, pink and orange.
The research revealed that the color of the cream strongly affects the perception of its scent
intensity.
Statistically significant differences in the scent intensity of the samples tested as perceived by
the assessors contrasted with the fact that all of the samples in the study were actually
characterized by exactly the same fragrance, and of the same intensity.
The 5-point method showed the greatest difference in the evaluation of fragrance quality of
the green and orange samples.
When the two samples were compared, it was observed that the green sample was assessed as
a cream of low scent intensity level whereas the orange sample’s fragrance was generally
considered to be pleasant and intensive.
The highest discrepancy among the samples in terms of the assessment of their consistency
was observed in the brown and pink ones. The greatest differences in the assessment of the
cushion effect were noted in the blue and brown samples, whereas in terms of application
such differences were observed in the brown and pink samples.
The obtained results of the assessment of scent intensity, as well as selected quality
properties of moisturizing creams, revealed that the assessors were strongly influenced by the
color of the cream. These results can thus provide the starting point for product modification.
It might be sufficient enough for the manufacturer to change the color of the cream in order to
affect consumers’ perception of other sensory properties.
Keywords: sensory analysis, color, moisturizing cream
13th IComSC’15
78
THE SIGNIFICANCE OF THE HYDROPHOBIC PHASE IN THE
DEVELOPMENT OF QUALITY OF INNOVATIVE MICROEMULSION
TOILET CLEANERS
Tomasz Wasilewski, Dominik Czerwonka, Artur Seweryn
Department of Chemistry, Faculty of Material Science, Technology and Design,
Kazimierz Pulaski University of Technology and Humanities in Radom,
ul. Chrobrego 27, 26-600 Radom, Poland
Self-adhesive gels and sticks for toilets are a relatively new solution on the disinfectant and
cleaning products' market which allows the consumer to avoid making direct contact with
dirty, contaminated handles and elements with microorganisms which may occur whilst
replacing the classic toilet cubes. For these types of products a relatively long life, high
viscosity, high strength of adhesion to the walls of the toilet bowl, and good detergent and
foam forming properties and the lack of toxicity and rapid biodegradability are required.
Given the above requirements, an attempt was made to develop modern, microemulsion
products for hygiene in toilets. A starting formula was chosen for tests, which was then
modified by the introduction of various contents of the hydrophobic phase. It was assumed
that the high content of easy biodegradables during the hydrophobic phase (used in the study
of fatty acid methyl esters derived from rapeseed oil), will have a positive impact on reducing
the biodegradable time of the product. The resultant microemulsions were tested, allowing for
assessment of the quality parameters of the newly-developed formulations.
It was found that increasing the hydrophobic phase content increases the viscosity of the
product as well as the yield stress. This also results in longer dissolution in water and
increases the strength of adhesion to the surface of a solid. These features are highly
advantageous from the point of view of the functionality of this type of formulation. The
negative effect of increasing the content of hydrophobic phase is the deterioration of the
foaming properties.
The results obtained form the basis for more detailed research into the use of the
microemulsion as a form of modern products for washing and cleaning toilets.
Keywords: microemulsion, rheological properties, properties, FAME, plant extracts
13th IComSC’15
79
THE EFFECT OF THE TYPE OF PLANT EXTRACT AND SODIUM
CHLORIDE CONTENT ON THE RHEOLOGICAL PROPERTIES OF
HAND DISHWASHING LIQUIDS
Tomasz Wasilewski, Artur Seweryn, Dominik Czerwonka
Department of Chemistry, Faculty of Material Science, Technology and Design,
Kazimierz Pulaski University of Technology and Humanities in Radom,
ul. Chrobrego 27, 26-600 Radom, Poland
Fluids used for hand dishwashing constitute one of the most popular groups of household
chemical products. Optimization of the production process is based on the appropriate
selection of the compounds so that the final product has properties meeting consumers
expectations. It is important that the product has a viscosity allowing for convenient dosing.
To meet both consumers' expectations as well as environmental trends as to the safety of
the hand dish-washing fluids, it was proposed to introduce the components of natural origin.
The following extracts were selected for the study: leaves of sage (Salvia Officinalis),
marigold flowers (Calendula Officinalis Flower) and the leaves of peppermint (Mentha
Piperita) obtained under conditions of supercritical CO2.
The paper presents the results of rheological studies for the model fluids for hand
dishwashing, containing hydrophobic phase of the raw materials of vegetable origin obtained
in the extraction process under supercritical CO2. The influence of the electrolyte
concentration on the viscosity was analysed, relation of viscosity depending on the shear rate
was determined and the shear rates at which decrease of shear viscosity for hand dishwashing
fluids occurs depending on a specific concentration of sodium chloride were calculated. The
studies were designed to verify the behaviour of the model liquids during the production
process in the mixer, during packing phase, as well as when dosing by the consumer.
Keywords: hand dishwashing liquid, plant extracts, rheological properties, viscosity
13th IComSC’15
80
INFLUENCE OF SILICONE DERIVATIVE ON QUALITY FACTORS
OF FABRIC SOFTENERS
Tomasz Wasilewski, Jerzy Żuchowski, Marta Ogorzałek,
Emilia Klimaszewska, Magdalena Cheba
Department of Chemistry, Faculty of Materials Science and Design,
University of Technology and Humanities in Radom,
ul. Chrobrego 27, 26-600 Radom, Poland
Fabric softeners are classified as household products. They are added at the final stage of
the washing process, i.e. rinsing. They are designed to give the cleaned and rinsed fabric
additional features: appropriate scent, feeling of softness, lack of electrization effect, easier
ironing. The main component of the fabric softeners are cationic surfactants. Moreover,
specific compounds may also be introduced to the softeners formula in order to increase the
impression of "softness", e.g. various types of silicones.
The article presents results of studies on the effect of addition of the silicone derivative
(PD - Polidimethylosiloxane diquat) to the fabric softener at 0.1 and 1% concentration on the
softening properties and the rewettability of the fabric. The cationic surfactant used in the
studies was Dialkyloylethyl Hydroxyethylmethylmonium Methylosulphate (DHM). Solutions
were used at concentrations of respective fluids at 0.002; 0.02; 0.2; 2 and 20%.
It was found that the partial replacement of a primary surfactant DHM with PD derivative
of silicone at 0.1% and 1% did not significantly affect fabric softening effect. On the other
hand, adding of the silicone derivative PD into formulations at concentration of 0.1% resulted
in improving the rewettability of the fabric.
Keywords: fabric softeners, silicone derivatives, quality
13th IComSC’15
81
ECOINNOVATION AS AN EXAMPLE OF COMMPETITION
ADVANTAGE
Joanna Witczak, Zenon Foltynowicz
Department of Department of Industrial Products Ecology and Quality, Faculty of
Commodity Science, Poznań University of Economics,
al. Niepodległości 10, 61-875 Poznań, Poland
Ecoinnovation is the issue more and more often discused. Any innovation product or
process without perspective of sustainable development and attention to environmental effects
doesnt exist nowadays. The importance of this change provides environmental improvements
and change in perception of consumption and production. Shows, that not every growth and
progress is beneficial. The choices should take into account environmental aspects. The
principles of sustainable development can be implemented, among others, by seeking
ecoinnovative solutions. They are based on the search of resource efficiency to distinguish
and separate consumption of resources and its impact on the environment from growth.
It must be said, that ecoinnovations are important not only for businesses in the green
niche. They could help the economy become more resilient and efficient by linking
environmental concerns and business opportunities. Greener products and processes can make
businesses more competitive and effective.
The paper describes the essence and the concept of ecoinnovation, their types and
importance for the economic development and building competitive advantage. The current
state of ecoinnovation in Poland compared to other EU countries are described. The paper
also discusses barriers to the development of ecoinnovation. The examples of ecoinnovative
solutions and projects are showed.
Keywords: ecoinnovation, competitiveness, economy
13th IComSC’15
82
INVESTIGATION OF OXYGEN TRANSMISSION RATE OF HYBRID
MATERIALS USING OPTICAL METHOD
Patrycja Wojciechowska, Wojciech Kozak
Department of Industrial Products Quality and Ecology, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, Poznań 61-875, Poland
Novel hybrid materials based on cellulose acetate butyrate (CAB) and cellulose acetate
propionate (CAP) were synthesized via sol-gel processing using tetraethoxysilane as the
precursor. All the hybrids, as well as unmodified cellulose derivatives, were prepared using
plasticizer: 30% of TBC in case of CAB based samples and 35% of DOP in case of CAP
based samples. Hybrid materials were obtained using unmodified cellulose acetate butyrate
and cellulose acetate propionate, as well as using chemically modified organic components.
Samples were prepared as flexible films using solvent casting method. Oxygen permeability
of the obtained hybrids was examined using OxyPerm® system based on a novel method for
oxygen headspace analysis of packages using fluorescent quenching optical method. Results
showed that all obtained organic-inorganic hybrid materials exhibited better barrier properties
to oxygen than unmodified cellulose acetate butyrate and cellulose acetate propionate. The
higher the inorganic phase content, the lower oxygen permeability of prepared materials. The
important role played also the size of the inorganic phase domains. The results showed that
chemical modification of cellulose derivatives caused a considerably improvement of the
barrier properties of the obtained hybrids, in comparison with neat CAB and CAP. The best
barrier properties showed hybrids based on chemically modified polymers: MCAB and
MCAP due to its structure which created a tortuous diffusion path for oxygen penetration.
Keywords: cellulose acetate butyrate, cellulose acetate propionate, sol-gel, hybrids, oxygen
transmission rate, fluorescence quenching
13th IComSC’15
83
CHANGES IN FUNCTIONAL PROPERTIES OF ENGINE OILS
DURING EXPLOITATION – TBN
Artur Wolak, Stanisław Hornik
Department of Industrial Commodity Science, Faculty of Commodity Science
Cracow University of Economics, ul. Rakowicka 27, 31-510 Kraków, Poland
The article presents the analysis of functional properties of engine oils during operation
based on TBN (Total Base Number). The results obtained with the application of the
traditional, accredited research method have been compared with the results of the study
conducted with the use of a modern tool (FluidScan) which allows to determine the TBN
value in less than a minute. Three types of engine oils have been analyzed and each of them
was given a separate letter code: CE, MS and PE. The oils have been compared during the
entire exploitation process from the first application until the oil change [mileage: 11 300 km
(δ=2580km )].
Lubricating engine oils that complied with the internal specifications of Mitsubishi
company were admitted to the research. Mitsubishi was also the producer of the engines in the
study. The research material consisted of engine oils coded as CE, MS and PE. The quality of
the engine oils was assessed in the same types of cars and during the same period of time. The
cars that took part in the research were similar in terms of their make, type and exploitation
conditions.
In most laboratories, the analyses of operational properties of lubricants are performed
with the use of titration methods. The results of this study give an optimistic forecast for the
future when it comes to the development and improvement of well-known, conventional
laboratory equipment. Not only time but also money will be saved since the reagents which
are now still needed to perform different analyses and are quite expensive might not be used
so often anymore (it is particularly noticeable in case of TBN tests). The device used in this
study is also environmentally friendly, which is particularly important nowadays when
selecting research methods.
Keywords: engine oil, lubricants, TBN, FluidScan, exploitation
13th IComSC’15
84
TOPOLOGICAL MATRICES AS DESCRIPTORS OF SELECTED
PHYSICOCHEMICAL PROPERTIES OF SURFACTANT SOLUTIONS
Ryszard Zieliński
Department of Technology and Instrumental Analysis, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Surface active agents (surfactants) are chemical structures consisting of two main parts: a
polar head group and a nonpolar hydrophobic chain frequently called as the surfactant’s tail.
Surfactants are frequently characterized by numerical values of various physicochemical
parameters such as critical micelle concentration (CMC), surface tension, conductivity,
viscosity or Kraft point.
In this work we have used topological matrices to describe some physicochemical
properties of surfactants in aqueous solutions. One can define the molecular descriptor as the
final result of a logic and mathematical procedure which transforms chemical information
encoded within a symbolic representation of a molecule into a useful number or the result of
some standardized experiment. The distance matrix is one of the topological matrices that can
be used to describe micellization properties of surfactants in aqueous solutions. We have
applied Wiener’s number and the reduced Wiener’s index for various anionic surfactants in
order to correlate the numerical values of those topological indices with experimentally
available physicochemical parameters of aqueous solutions of several groups of surfactants.
It was found that for changes in structure of the structure of the hydrophobic moiety of the
surfactant isomers with constant total number of carbon atoms in the alkyl chain the value of
viscosity is a linear function of Wiener’s number. For a homologue series of surfactant it was
also found that surfactant solution conductivity is a function of Wiener’s number. Those
findings can be applied for prediction of some physicochemical properties of ionic
surfactants.
We have also found that a good linear relationship can be observed not only for Wiener’s
number but also for the reduced Wiener’s index for experimental Kraft point data as well as
for the product of conductivity and viscosity data for aqueous solutions of ionic surfactants.
We conclude that both Wiener’s number as well as the reduced Wiener’s index can be applied
for description of the variation in some physicochemical properties of aqueous solutions of
surfactants due to the changes in the structure of the surfactant’s hydrophobic moiety.
Keywords: QSAR, topological matrices, graphs, surfactants, viscosity, conductivity, Kraft
point
13th IComSC’15
85
ESTIMATION OF CMC VALUE FOR AQUEOUS SOLUTIONS
OF SURFACTANTS USING TOPOLOGICAL INDICES
Ryszard Zieliński
Department of Technology and Instrumental Analysis, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Surface active agents (surfactants) belong to a huge group of chemical species with
molecules consisting of two main parts: a polar head group and a nonpolar hydrophobic chain
frequently called as the surfactant’s tail. In aqueous solutions molecules of surfactants can
exist in two forms depending on their concentration. At low concentrations they can exist as
monomers, while above a certain critical concentration (CMC) they can form micellar aggre-
gates being in equilibrium with monomers. The critical micelle concentration (CMC) is a
thermodynamic quantity describing equilibrium in surfactant solutions. The numerical value
of CMC depends mainly on surfactant’s chemical structure, temperature, pressure as well as
ionic strength of the surfactant solutions.
In this work we have used topological indices to describe the thermodynamic properties of
surfactants in aqueous solutions. In 2000 Todeschini and Consonni defined the molecular
descriptor as the final result of a logic and mathematical procedure which transforms chemical
information encoded within a symbolic representation of a molecule into a useful number or
the result of some standardized experiment. Almost 3300 molecular descriptors are described
in literature. Among them we can find few relatively simple ones, such topological descriptors
based on graph representation of molecular structure, that can be applicable in description of
properties of surfactant molecules in aqueous solutions. In this work we have applied the
topological index known as the Wiener’s number to describe effect of surfactant structure on
CMC values. We have computed the values of Wiener’s number for various ionic surfactants
series including both anionics and cationics and correlated them to the experimentally
available CMC values.
We have found that for changes in structure of the hydrophobic moiety of the surfactant
isomers with constant total number of carbon atoms in the alkyl chain the value of logarithm
CMC is a linear function of Wiener’s number. It was experimentally found for a homologue
series of surfactants that the value of logarithm CMC is an exponential function of Wiener’s
number with the exponent equal to 2/3 and it is inversely proportional to the total number of
carbon atoms in the surfactant’s hydrophobic moiety. Also in the case of a homologue series
of potassium perfluoroalkanoates we have obtained a very nice linear relationships between
logarithm XCMC and a function of Wiener’s number. Those findings can be applied for
prediction of numerical values of CMC for unknown isomers of ionic surfactants.
Keywords: graphs, topological indices, CMC, surfactants
13th IComSC’15
86
PHYSICOCHEMICAL AND USAGE PROPERTIES OF CLEANING
FACIAL GELS WITH THE ADDITION OF SELECTED ACTIVE
COMPONENT
Małgorzata Zięba, Emilia Klimaszewska, Anna Małysa, Olga Jagiełło,
Marlena Gruszczyńska, Maja Gajowiak
Department of Physical and Inorganic Chemistry, Faculty of Materials Science and Design,
Kazimierz Pulaski University of Technology and Humanities in Radom,
ul. Chrobrego 27, 26-600 Radom, Poland
The paper discussed the division of vitamins and the role of vitamin B3 in human body, and
as an ingredient in cosmetics. The purpose of the article was to develop a facial cleansing gels
containing vitamin B3 and verification of the effect of the concentration of this component on
selected physicochemical and usage properties of original gels. The original formulations’
gels were designed basing on the literature data and own experience. There was discussed the
impact of the concentration of vitamin B3 on selected physicochemical properties and usage
of facial cleansing gels: viscosity of the gels, ability of foam forming and foam stability
index, the ability to emulsify fatty soils and solubility of gels. From the results obtained it was
concluded that the formulations exhibit properties similar, or even better, in comparison with
the commercial formulation. All original cleaning facial gels were stable. It was shown that
the viscosity of cosmetics decreased with the concentration of the vitamin. On the basis of
experiments it was found that the foam volume decreased as a function of increasing
concentrations of vitamin B3. The volume of the foam also decreased as a function of time. In
addition, it was found that the introduction of vitamin PP to formulation results in an even
maximum foam stability index. There was also an evidence that the higher the concentration
of vitamin in the composition the lower solubility of the preparation and lower the ability of
cleaning the gel. In general, there may be formulate a conclusion that the purpose of the work
was achieved. It was also shown that vitamin PP can be successfully used in the market facial
gels.
Keywords: facial cleaning gels, physicochemical properties, Vitamin B3
13th IComSC’15
87
THE EFFECT OF STORAGE TEMPERATURE ON THE QUALITY
OF LIQUID BATH COSMETICS
Małgorzata Zięba, Anna Małysa, Emilia Klimaszewska, Olga Jagiełło,
Marlena Gruszczyńska, Maja Gajowiak
Department of Physical and Inorganic Chemistry, Faculty of Materials Science and Design,
Chair of Chemistry, Kazimierz Pulaski University of Technology and Humanities in Radom,
ul. Chrobrego 27, 26-600 Radom, Poland
Cosmetics are legally controlled all the time, but there are situations where the product is
not subject to the standard terms of storage. There is no guarantee how the cosmetic will
behave and what its properties will be after prolonged storage, e.g. at elevated temperature. It
should be noted that the temperature fluctuations during transport or storage can significantly
affect on the stability of the finished product.
The article describes the factors influencing on the stability during storage and transport of
liquid bath cosmetics. The particular attention was noted on higher temperatures. The
dependence of the rate of aging at high temperatures generally describes the Arrhenius
equation. On this basis it can be concluded that the increase in temperature of 10°C doubles
the speed of reaction, resulting in a faster aging of the product. In view of this theory it can be
assumed that the samples stored at 40° C for 3 months at 20°C would be stable for a year in
real conditions.
The results of studies of selected physicochemical properties for shower gels (commercial
and prepared according to the original recipes) exposed to elevated temperatures for a period
of three months. The original cosmetic bath consisted of the following materials: Sodium
Laureth Sulfate, Cocamide DEA, Cocamidopropyl Betaine, Lactic Acid, Preservative,
Perfume, Sodium Chloride and Aqua.
As determinants of quality bath products were chosen: stability, viscosity, foam forming
properties and solubility of gels. The study shows that after 3 months of storage all evaluated
cosmetics’ properties were change. Higher temperature and storage time contribute to the
growth of dynamic viscosity, foam forming and worse dissolution of respondents cosmetics.
They have also an impact on some sensory characteristics.
Keywords: liquid bath cosmetics, storage, higher temperature, physicochemical properties
13th IComSC’15
88
THE APPLICATION OF CAFFEINE AS ANTI-CELLULITE
COMPONENT OF BODY LOTION
Małgorzata Zięba, Elżbieta Wilkiewicz
Department of Physical and Inorganic Chemistry, Chair of Chemistry, Faculty of Materials
Science and Design, Kazimierz Pulaski University of Technology and Humanities in Radom,
ul. Chrobrego 27, 26-600 Radom, Poland
The paper discussed the problem of cellulite and cosmetic properties of caffeine. The
purpose of the article was to develop anti-cellulite body lotions, where the active ingredient
was caffeine and verification of properties of manufactured cosmetics. The composition of the
designed emulsions was based on the literature data and own experience. There was discussed
the impact of the concentration of caffeine on selected physicochemical properties and utility
of body lotions: emulsion stability, viscosity, the smell of cosmetics, moisturizing ability, pH
lotions. From the results obtained it was concluded that the formulations exhibit properties
similar, or even better, in comparison with the commercial formulation. All original body
lotions were stable. It was shown that the viscosity of the emulsion increases with the
concentration of the caffeine as the additive. On the basis of experiments it was found that
formulations submitted to high temperature did not change the smell of samples and the level
of skin moisturization after application of original cosmetics was higher relative to the control
area. In addition, it was found that the introduction of caffeine to the formulations results in
a slight decrease in pH values. In general, there may be formulate a conclusion that the
purpose of the work was achieved. It was also shown that caffeine can be successfully used in
market anti-cellulite skin lotions.
Keywords: caffeine, cellulite, body lotions
13th IComSC’15
89
PHOTOCATALYTIC PROCESSES IN ENVIRONMENTAL
PROTECTION - DEGRADATION OF ANTHOCYANINS (E163 WS)
ON ILLUMINATED TIO2
Wojciech Zmudziński, Tomasz Pawłowski
Department of Food Commodity Science, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
A natural colours commonly found in products of plant and animal origin are widely used
as the additives in the production of foods. Among the natural colours of plant origin
a significant group constitute the anthocyanins, that are classified as so-called ‘natural non-
nutritive components’. Using these colours in the foods’ manufacture results in the pollution
of waste-water by them.
The research results on possibility of anthocyanins’ traces degradation – obtained from
Vitis vinifera L. grapes peel (commercial colouring agent E163 WS) contained in water
(sewage) are presented in this study. Experiments were conducted in the model photocatalytic
systems: UV/E163/H2O/TiO2 and UV/E163/H2O. The level of the colour degradation was
estimated on spectrophotometric measurements. The amount of mineralized colour in
UV/E163/H2O/TiO2 system was inversely proportional to the initial concentrations in the
examined solution. The E163 colourant loss expressed as absorbance decrease of tested
solutions, which was a result of photocatalytic degradation ranged from 40% to 88%,
depending on the initial concentration of colourant in the solution. On the basis of the
conducted kinetics analysis it was found that in the range of studied concentration of E163
WS colourant the photocatalytic process reveals substantial deviations from generally
accepted Langmuir-Hinshelwood model. This is among others due to the so-called
a homogeneous photodegradation of substrate (in UV/E163/H2O system) - 45-68% in relation
to the process occurring in the heterogeneous system, UV/E163/H2O/TiO2. The examined
conduction of variations in pH during illumination showed the formation of acid derivatives
of anthocyanins photooxidation.
The research results indicate that photocatalytic processes belonging to so-called advanced
oxidation processes (AOP) may constitute an alternative to the traditional methods for sewage
treatment of food industry.
Keywords: water quality, photocatalysis, photolysis, TiO2, anthocyanins, E163 WS
POSTER
PRESENTATIONS
B. ENSURING FOOD QUALITY AND SAFETY
13th IComSC’15
93
THE EFFECT OF ELECTRICAL STUNNING ON TENDERNESS
AND IMPEDANCE OF TURKEY MEAT
Joanna Katarzyna Banach
Chair of Industrial Commodity, Basics of Technique and Energy Management,
Faculty of Food Science, University of Warmia and Mazury in Olsztyn,
ul. Oczapowskiego 2, 10-719 Olsztyn, Poland
The study was aimed to determine the effect of current frequency applied in electrical
stunning process of turkeys on the tenderness and impedance of produced meat.
The experimental material consisted of musculus pectoralis (fillet) from the BIG-6 race
turkeys. Electrical stunning in the water bath was performed under commercial conditions by
means of a plant-owned device (f=50 Hz) and the own-designed OIRK device (patent claims
Nos. 215330 and 211078; f=800Hz and 1600Hz). 300 carcases from the party of 4000 birds
supplied by the same producer were randomly chosen for testing. The tests were performed on
fresh meat and chilled meat stored for 3, 7 and 10 days at approx. 4°C. The evaluation of meat
quality was based both on its tenderness as a major quality attribute, and on its impedance.
The tenderness of heat processed meat (72°C, 90 min; n=12) was tested instrumentally with
Instron 4301 meter. Maximum cutting force (Fmax; n=16) was measured. The meat samples
for impedance measurements (Z) were placed in glass containers equipped with electrodes
connected to HP LCR meter 4263B. The test voltage was of 200 mV and the frequency range
of 100 Hz - 100 kHz (n=4).
The results showed that the highest values of and the most apparent changes in Fmax during
entire storage period were observed for the turkey meat obtained by electrical stunning
performed at the frequencies of 50 and 1600 Hz. However, the lowest Fmax values and their
lowest changes were observed for the frequency of 800 Hz. Similar tendencies were observed
in the results of meat impedance: the highest Z values were obtained for 50 and 1600 Hz, and
the lowest for 800 Hz, respectively.
On the basis of the results obtained it was concluded that the OIRK stunning device
working at the frequency of 800 Hz gave optimum meat tenderness and thus enabled to
influence one of the most important meat quality attributes. The results also justified taking on
further studies on predicting turkey meat tenderness by impedance measurements.
Keywords: quality, turkey meat, stunning, tenderness, impedance
13th IComSC’15
94
THE EFFECT OF FREEZING ON CONSUMER PROPERTIES
OF QUICK-FROZEN JUICES WITH PULP
Svitlana Belinska, Oleksandr Diakov
Department of commodity research and examination of food products,
Faculty of commodity research and commercial activities,
Kyiv National University of Trade and Economics, Kyiv, Ukraine
One of the important tasks of fruit and vegetable processing branch of food industry is to
increase the effectiveness of preservation of fruits and vegetables by the means of
introduction and improvement of modern methods of processing, aimed at retention of
consumer properties of plant raw materials at the maximum level. Disadvantages of the
classical method of production of clarified juices are its clarification and heat treatment,
resulting in a significant reduction of their consumer properties, in particular of vitamin value.
The aim of our research was to study the effect of freezing on consumer properties of
quick-frozen juice with pulp, consumable in a frozen form. The object of the research was the
apple-carrot-celery juice with pulp.
The research of consumer properties was conducted for the juice before and after freezing.
We added xanthan gum in the juice in order to ensure the resistance of the suspension to
settling (separation), as an antioxidant we used ascorbic acid, and as a cryoprotective agent –
sugar.
The research results are shown in the table.
The table – Consumer properties of the apple-carrot-celery juice with pulp Content
Juice
soluble
solids,
%
sugars,
%
titrating
acids, %
vitamin
С,
mg/100 g
polyphenol
compounds,
mg/100 g
β-carotene,
mg/100 g
Before freezing 15.54 13.03 1.34 21.51 2569 2.05
After freezing and
storage during, months:
– 0
– 3
– 6
– 9
– 12
15.41
15.39
15.37
15.37
15.36
12.91
12.89
12.88
12.88
12.87
1.40
1.43
1.45
1.45
1.45
20.11
19.67
19.61
19.61
19.59
2508
2499
2491
2485
2482
2.03
2.02
2.01
2.01
2.00
The undertaken researches confirm the stability of organoleptic characteristics and
indicators of the chemical composition of the juice at a high level. Sugars, acids and β-
carotene are the most resistant to low-temperature effect. Vitamin C and polyphenol
compounds are more labile, the main losses of these components occur during freezing and
trivial losses – during low temperature storage.
Keywords: consumer properties, quick-frozen juices with pulp
13th IComSC’15
95
CHARACTERISATION OF LIPOXYGENASE ACTIVITY
IN WALNUT CAKE
Olga Bińczak, Maria Małecka, Urszula Samotyja
Department of Food Commodity Science, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Lipoxygenase (LOX) is an enzyme belonging to the class of oxidoreductases, which has
non-heme bound iron ion (Fe 2+
) in the active center. According to properties enzyme`s genes
are classified as type I or II. LOX catalyzes the oxidation of fatty acids containing
a cis,cis-1,4-pentadiene structure of linoleic and α-linolenic acids, as specific substrates,
yielding conjugated diene hydroperoxides. Although lipoxygenase contributes to the creation
of a pleasant aroma of certain plant materials and is used for improving rheological properties
of dough, its presence may also have a negative impact on food quality as it is supposed to be
a major cause of off-flavour development. Walnut cake, which is a by-product formed during
the cold pressing of oil, is a potential source of bioactive compounds which could be
a substrate for the action of LOX. In addition, the value of its water activity and high content
of linoleic and α-linolenic acids in the lipid fraction suggests that lipoxygenase activity in this
raw material during storage is highly possible. Therefore it may play an important role in
aroma-compounds formation, producing hydroperoxides, which are the precursors of the
volatiles.
The aim of this study was to characterize the activity of lipoxygenase from walnut cake,
by-product formed during the cold pressing of oil, regarding pH optima and the enzyme
dilution in the reaction mixture. The research material was walnut cake, purchased from
a local company. A series of buffers in the pH range of 4.0-10.5 were prepared to evaluate the
optimal pH of LOX action. Enzyme activity was assessed in linoleic acid emulsion by
spectrophotometric measurements of the conjugated dienes formation at λ=234 nm. The
results show that the optimum pH occurs at 7.6, which indicates that walnut LOX
is of the II type. The effect of LOX extract dilution on its activity was also studied.
Keywords: lipoxygenase, polyunsaturated fatty acids, optimum pH, walnuts, lipid oxidation
13th IComSC’15
96
BREAD FORTIFICATION WITH FOLIC ACID
Marta Czarnowska, Elżbieta Gujska, Joanna Michalak
Department of Commodity and Food Analysis, Faculty of Food Science,
The University of Warmia and Mazury in Olsztyn,
ul. Oczapowskiego 2, Olsztyn 10-719, Poland
Epidemiological studies worldwide indicate a too low intake of folic acid derivatives, so
called folate, from the diet. The group particularly vulnerable to folate deficiency are young
women of childbearing age. If during pregnancy there is folate deficiency in mother's body
the children can be born with neural tube defects, which are lethal and results in anencephaly
and spina bifida. In Poland, neural tube defects occur in as many as 2-3 cases per 1000 births.
To improve folic acid intake some countries, including USA, Chile, New Zeeland,
Australia, put mandatory fortification of commonly consumed products with folic acid
(eg., flour, bread, breakfast cereals), which resulted in a significant decrease in the frequency
of neural tube defects occurrence. Because of growing concerns about folic acid foods
fortification, in European countries there is no obligation to add this vitamin to foods.
However, more and more products, in which this vitamin is voluntarily added, are available
on the market.
The presented study was conducted for the needs of small local bakery interested in
expanding their sale offer of a multigrain bread enriched with folic acid. The aim of the
investigation was to examine the interest in buying bread with folic acid amongst the local
consumers. For this purpose, a method of indirect survey measurement was used.
The results of the study showed that the respondents, when buying bread, pay attention not
only to its taste and quality, but also to the additions to the bread. Unfortunately, only half of
those surveyed consumers knew that folic acid is a vitamin. However, after reviewing the
information about its important role in the human body, more than 80% of respondents
expressed a desire to buy bread fortified with folic acid, even if it costs more than a regular
one.
More and more consumers when buying bread pay attention to its health benefits. 100 g of
fortified bread (around 3 slices) may contain 120 micrograms of folic acid. The regular
consumption of such a bread can significantly influence this vitamin deficiency in the daily
diet.
Keywords: food fortification, folic acid, bread, functional food
13th IComSC’15
97
FATTY ACID COMPOSITION OF THE LOCAL, TRADITIONAL
AND CONVENTIONAL PORK MEAT PRODUCTS
Bożena Garbowska, Renata Pietrzak-Fiećko, Monika Radzymińska
Department of Food Science, Faculty of Food Sciences,
University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-957 Olsztyn, Poland
The paper presents the results concerning the fatty acids profile in raw pork and meat
products such as smoked ham and sausage, derived from small local producers, from farms
which are members of the European Network of Regional Culinary Heritage and mass
production. These studies are part of a project aimed at a comprehensive assessment of the
quality of products from local producers from the region of Warmia and Mazury in Poland.
Based on the survey, it was found that both in raw meat and its products as the sum of fatty
acids is similar and stands at approx. 100 mg/100g of product. It was found that
monounsaturated fatty acids accounted for over 50% of the total fatty acids in the examined
products and their total reached the level of an average of 48,74 mg/100g of product in the
sausages from farms which are members of the European Network of Regional Culinary
Heritage to 53.55 mg/100g raw pork from the same source. Parent fatty acid occurring in all
analyzed products was monounsaturated C18:1, which constitutes over 40% of the total fatty
acids. Content of polyunsaturated fatty acids did not exceed the value of 10mg/100g of
product and averaged 5,84mg/100g of product in raw pork and 9,35mg/100g of product in
sausage produced by producers who are members of Regional Culinary Heritage. It has been
shown that the most beneficial ratio of n3/n6 fatty acids was found in sausages produced by
members of the Regional Culinary Heritage and ranged on average 8,26. No statistically
significant differences in the content of the various fatty acids in local and conventional
products.
Keywords: raw pork, smoked ham, sausage, local products, monounsaturated fatty acids,
polyunsaturated fatty acids
13th IComSC’15
98
ABILITY TO PRODUCE AROMATIC COMPOUNDS AND FATTY
ACIDS BY MOULD GALACTOMYCES GEOTRICHUM
Anna Grygier, Małgorzata Majcher, Magdalena Rudzińska
Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition,
Poznań University of Life Sciences, ul. Wojska Polskiego 28, 60-637 Poznań, Poland
A big part of the industrial biotechnology involves microorganisms. In general opinion
negative attitude towards mould prevails and it is associated with very frequent deterioration,
caused by such microorganisms, of inadequately stored food. However, moulds have a very
wide range of applications ranging from various cheeses manufacture to nanoparticles
production for chemical and heavy metal cleansing. Also mould Galactomyces geotrichum
has more and more applications in biotechnology. This microorganism is the most popular in
various regional types of cheeses. In Greater Poland region, for example, it can be found in
fried cottage cheese.
Thirty nine strains of tested mould were isolated from fried cottage cheese and a cheese
production site. For the biosynthesis of important for health polyunsaturated fatty acids,
various strains of mould were inoculated on 100 ml of medium containing glucose (2%) and
yeast extract (1%) in 250 ml Erlenmeyer flask on 30°C. After 5 days of culture the
supernatant was analysed for the presence of polyunsaturated fatty acids. For fatty acid a
group of ω-3 and ω-6 separation gas chromatograph from Thermo Scientific Trace 1300 was
used. The presence of linoleic acid (C18:2), α-linolenic acid (C18:3), eicosapentaenoic acid
(C20:5), docosapentaenoic acid (C22:5) and docosahexaenoic acid (C22:6) was identified.
Another interesting product of Galactomyces geotrichum biosynthesis is 2-phenylethyl
alcohol which is characterized by the smell of flowery/honey odor note. It is one of the most
widely used in the food industry fragrance compound. Four variants of culture media, pre-
selected in terms of environment optimization for the synthesis of 2-phenylethyl alcohol, were
tested. For isolation of volatiles Solid Phase Microextraction (SPME) was used. The
identification and quantification of aroma compounds produced by examined microflora were
determined by gas chromatography and mass spectrometry (GC/MS) system.
The results showed that tested Galactomyces geotrichum mould shows potential for, not
only polyunsaturated fatty acids and 2-phenylethyl alcohol production, but also for the
synthesis of phenylacetaldehyde, phenylacetic and phenyllactic acids.
Keywords: Galactomyces geotrichum, polyunsaturated fatty acids, 2-phenylethyl alcohol
13th IComSC’15
99
MICROBIOLOGICAL DETOXIFICATION OF MYCOTOXINS
WITH FERMENTATIVE BACTERIA - IMPROVING THE QUALITY
AND SAFETY OF FOOD AND FEED
Daniela Gwiazdowska1, Agnieszka Waśkiewicz
2, Krzysztof Juś
1,
Katarzyna Kluczyńska1, Adam Perczak
2
1Department of Natural Science and Quality Assurance, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland 2Department of Chemistry, Poznań University of Live Sciences, Wojska Polskiego 75,
63-025 Poznań, Poland
Mycotoxins are secondary metabolites of filamentous fungi affecting human and animals,
produced by different genera such as Fusarium, Penicillium, Aspergillus and Alternaria,
before and after harvesting and also during storage. According to reports of Food and
Agriculture Organization (FAO) almost 25% of the world’s commodities every year are
contaminated by mycotoxins. In addition to health problems, contamination by fungi and their
toxic metabolites may cause significant economic losses Therefore, in last decades some
detoxification procedures including physical, chemical and biological methods have been
developed. One of the most recent approaches is the addition of non-nutritional adsorbent,
such as silicates (bentonites, zeolites) to the diet of animals that bind mycotoxins. There has
been also increasing interest in use of fermentative bacteria (lactic or propionic acid bacteria),
as a compounds binding mycotoxins.
In the presented paper ability of twenty strains of Propionibacterium to remove
zearalenone, one of the main Fusarium toxins, from medium was investigated. Bacteria were
cultivated in MRS medium for 48h and then centrifuged. Biomass was suspended in PBS
(phosphate buffered saline) pH 7,0 to receive density 1010
CFU/ml and mixed with
mycotoxins solutions to achieve concentration of toxins 10µg/ml. After incubation complexes
created by bacteria with mycotoxins were washed with water and PBS buffer as well as
different chemical solutions such as HCl and NaOH to check their stability. Concentration of
mycotoxins was determined by HPLC analysis.
The results showed that propionibacteria significantly reduced mycotoxins concentration in
liquid medium, but the efficiency of the process depended on the strains of bacteria.
Complexes of bacteria with mycotoxins were stable after washing with different solutions.
Keywords: contamination, mycotoxins, removal, food safety
13th IComSC’15
100
CONSUMER AWARENESS AND BEHAVIORS RELATED TO SODIUM
CONSUMPTION AMONG WARMIA AND MAZURY RESIDENTS
Dominika Jakubowska, Katarzyna Staniewska, Monika Radzymińska
Department of Commodity Science and Food Research, Faculty of Food Sciences,
The University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-957 Olsztyn, Poland
[email protected], [email protected], [email protected]
Extensive consumption of sodium is an important public health issue. Reduction of dietary
sodium by reduction of sodium in foods is a current industry target. Little is known about
consumer awareness and behaviors related to sodium consumption among Polish society.
This study demonstrated the current state of consumer knowledge on sodium and salt
reduction. The objectives of this study were to characterize consumer awareness and
behaviors related to sodium and salt reduction in foods. Consumers (n= 450) participated
in a quantitative survey designed to gather knowledge of salt and sodium, interest in health
and buying behaviors.
In the present study the majority of respondents were aware that sodium consumption was
a health issue, however they assessed their knowledge about products with reduced salt
content, as "neither big nor small." They indicated that salt or sodium content was influencing
they choice of food, while a small proportion declared the usage of salt substitutes in the diet
(sea salt, herbal salt, herbs). Just over one half of respondents agreed that reducing sodium
consumption was important and they rated health benefits as "high", but when it came
to buying these products they declared rare consumption. The main factors limiting the
purchase of products with reduced sodium content were high price and shopping habits. The
most preferred products with reduced sodium content were salty snacks, meat products,
as well as cheeses and breads.
The findings of the present study suggest that in addition to policy changes designed to
reduce sodium content of food, there is a need to address the low level of consumers
knowledge. Consumer education should be one part of the effort necessary to reduce salt
intake in Poland and require government investment in a targeted campaign to achieve
improvements in knowledge and behaviors.
Keywords: sodium reduction, food, knowledge, eating habits
13th IComSC’15
101
KNOWLEDGE OF SLOVAK CONSUMERS ABOUT FUNCTIONAL
FOODS - PRELIMINARY STUDY
Malgorzata A. Jarossová
Department of of Commodity Science and Product Quality, Faculty of Commerce,
The University of Economics in Bratislava, Dolnozemska c.1, 852 35 Bratislava, Slovakia
Diet-related diseases such as obesity, diabetes, cardiovascular diseases and others have
been increasing every year, that’s why functional foods play an important role by reducing
or preventing risk of many diseases. Worldwide market of functional foods is growing by
enormous pace and overcomes traditional processed food market. Fast growing demand
impacts in particular the developed economies due to increased consumer awareness of the
health benefits of functional foods and disposable income. The biggest markets for functional
foods are: the US and Japan. The European market of functional foods is far behind them.
Consumers are becoming more interested in a healthy lifestyle, of which a major
component is healthy diet and regular exercise. More and more consumers buy foods that
have a positive effect on their health - functional foods.
The aim of this paper was examination of the knowledge of Slovak consumers about
functional foods. The data were obtained by using a questionnaire technique. The study
involved 105 respondents.
The results of the survey indicate that concept of functional foods is known to only 30% of
Slovak consumers. Knowledge of Slovak consumers about the health benefits of selected
ingredients of functional foods was relatively high. Most respondents mentioned at least two
ingredients and their benefits on human health. The Slovak respondents had a problem to give
an example of positive effects of omega-3 fatty acids on human health (in this respect they
gave the least responses in comparison with other ingredient of functional foods).
Nearly all consumers (91.43%) considered that functional foods have better nutritional
quality than conventional food, mainly because of its positive impact on human health. The
most common reason why consumers do not believe in better nutritional quality of functional
foods was a conviction that functional foods contain artificial ingredients.
Health benefits of foods are becoming a key factor of its quality for the consumers. There
is a need to raise awareness of Slovak consumers about functional foods, as well as lesser
known functional ingredients and their positive effects on human health.
Keywords: functional foods, Slovak respondent, opinion
13th IComSC’15
102
THE EFFECT OF SELECTED POLYPHENOLIC COMPOUNDS
ON LACTOBACILLUS PLANTARUM AND LACTOBACILLUS
RHAMNOSUS
Joanna Jasnowska-Małecka, Natalia Nowak
Department of Natural Science and Quality Assurance, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Polyphenols are common group of plant secondary metabolites. They are composed of
aromatic ring and minimum two hydroxyl groups. Their biological role in plant tissues is to
defense against oxidative damage generated during photosynthesis, against solar UV or virus,
bacteria, fungi, but also as attractants for bacterial and fungal symbionts at the root area.
These bioactive compounds are stored in plant tissues in the form of diverse derivatives,
mainly in the form of glycosides. Other modifications as esterification and polymerization add
further structural stability to polyphenols.
Recently it has been observed a growing interest in a polyphenol rich diet. It is believed
that these bioactive compounds can protect against various diseases, e.g. cancers,
cardiovascular diseases, diabetes, and some immunological disorders. The health effects of
phenolic compounds are thanks to their antioxidant and antimicrobial properties and depend
on the amount consumed as well as their bioavailability. Most of polyphenols are absorbed in
the large intestine thanks to gut microbiota which are responsible for enzymatic
transformation of original polyphenolic structures into absorbable, biological active phenolic
metabolites. Recent studies have suggested that during the interaction between polyphenols
and microbiota occurring in food and human gut not only inhibition effect on the bacteria
growth can be observed.
The aim of the presented work was evaluation the effect of three polyphenolic compounds
on the growth of potentially probiotic strains of lactic acid bacteria, i.e. Lactobacillus
rhamnosus and Lactobacillus plantarum. The influence of naringin, quercetin and gallic acid
was determined by 96-well microtitre plate assay. MRS broth containing polyphenols in the
range of concentration 2, 20 and 100 μg/ml was inoculated with bacterial cultures. The
medium with the same amount of bacteria and ethanol but without any polyphenols was a
positive control.
Kinetics of growth at 37°C for 48 h was monitored by the turbidity measurements at 600
nm. All tested compounds influenced the growth of examined bacteria. Both stimulatory and
inhibitory effects were observed. Naringin had the most stimulating impact on bacteria
growth. Quercetin in high concentrations of 20 and 100 μg/ml showed the strongest inhibition
effect on the growth of both strains of Lactobacillus, but the smallest examined concentration
of 2 μg/ml had the stimulating effect. Gallic acid stimulated the growth of examined bacteria
mostly during the exponential phase of growth.
Keywords: polyphenols, stimulation, inhibition, Lactobacillus rhamnosus, Lactobacillus
plantarum
13th IComSC’15
103
THE IMPACT OF POLYPHENOLS ON GUT MICROBIOTA
Joanna Jasnowska-Małecka, Daniela Gwiazdowska,
Katarzyna Kluczyńska, Krzysztof Juś
Department of Natural Science and Quality Assurance and Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Polyphenols are important constituents of food products of plant origin. They are
responsible for sensory characteristics of vegetables and fruits as color, flavor and
astringency. Phenolic compounds which are very abundant secondary metabolites in plants
are composed of aromatic ring and minimum two hydroxyl groups. Some of them are
produced at chloroplasts as defense against oxidative damage generated during
photosynthesis, others are produced at the sexual organs as defense against solar UV, at the
root area as attractants for bacterial and fungal symbionts, or as defense against virus,
bacteria, fungi and herbivores. Flavonoids are usually present and stored in plant tissues in the
form of diverse derivatives, mostly as sugar O-conjugates at C2, C3 and C7 positions. These
modifications and others as methylations and gallate tailoring, esterification and
polymerization add extra structural stability to flavonoids during storage in plant tissues but
also in food and beverages.
Phenolic compounds have been initially considered nutritionally undesirable because they
reduce the nutrition values of foods (they precipitate proteins, inhibit digestive enzymes and
affect the utilization of vitamins and minerals). However, the presence of polyphenols on the
diet proved to be beneficial to human health due to their chemopreventive activities against
carcinogenesis and mutagenesis. The health effects of phenolic compounds depend on the
amount consumed as well as their bioavailability. Generally, polyphenols are recognized
by human body as xenobiotics, and their bioavailability is therefore relatively low in
comparison to micro and macronutrients. A small percentage (i.e. only 5-10%) of total
polyphenol intake, mainly those with low-molecular-weight such as monomeric and dimeric
structures, is absorbed in the small intestinal. The remaining unabsorbed 90-95% of total
polyphenols intake is subjected to the enzymatic activities of the colonic bacteria in the large
intestine. The gut microbiota transforms original polyphenolic structures into absorbable,
biological active phenolic metabolites. The colonic bacteria are therefore responsible for the
health effects derived from polyphenol-rich food consumption, rather than the original
compounds found in food.
Recent studies have suggested that both the phenolic substrates supplied to the gut bacteria
through different patterns of dietary intake and the aromatic metabolites produced may in turn
modulate the composition of the bacteria population. The fluctuations in gut microbiota can
be conducted through selective prebiotic effects mainly on Bifidobacterium, Lactobacillus
spp. and E.coli and antimicrobial activity against gut pathogenic bacteria. The formation
of bioactive polyphenols-derived metabolites and the modulation of gut microbiota may
contribute to human (host) health benefits.
Keywords: polyphenols, prebiotic, gut microbiota, bioactive metabolites, antimicrobial
activity
13th IComSC’15
104
MOLECULAR DETECTION OF FILAMENTOUS FUNGI
OF THE GENUS FUSARIUM
Krzysztof Juś
Department of Natural Science and Quality Assurance, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Presence of pathogenic filamentous fungi belonging to the genus Fusarium on crops
constitutes a very big problem in agriculture. Negative influence of these microorganisms
cause a lot of quantity lost in harvest and significantly reduce quality of crops what is mainly
associated with the production of mycotoxins. Mycotoxins are secondary metabolites
exhibiting various toxic effects on live organisms like carcinogenic, embryotoxic, teratogenic
or estrogenic activity. Due to the fact that it is not possible to completely restrict infestation of
crops by the Fusarium fungi it becomes necessary to use rapid and effective method for
monitoring pollution of crops by these filamentous fungi. The Polymerase Chain Reaction
(PCR), one of the most popular molecular method, seems to be good solution for detection
Fusarium fungi on crops especially because possibility to detect genes responsible for
synthesis of the mycotoxin.
The aim of this study was check the efficiency of PCR method to detect the characteristic
gene of Fusarium graminearum. For this purpose the DNA from F. graminearum was
extracted and subjected PCR reaction. For check the presence of characteristic gene two
specific primers were used – Fg16F and Fg16S. Reaction was conducted in the gradient of
temperature to find the optimal condition for PCR reaction. The results of the reaction were
monitored using electrophoresis.
The results of PCR reaction confirmed affiliation of examined filamentous fungi to genus
Fusarium graminearum. The most intense band in the electrophoresis obtained for the
temperature of 54.3°C and was equal to about 400 base pairs.
The research confirms possibility to use PCR reaction for the detection filamentous fungi
of the genus Fusarium. This solution offers the opportunity not only to detect the Fusarium
fungi but also to the risk assessment of occurrence of mycotoxins in food and feed.
Keywords: Fusarium, mycotoxins, PCR reaction
13th IComSC’15
105
EXOPOLISACCHARIDES PRODUCED BY LACTIC ACID BACTERIA
– CHARACTERIZATION, PROPERTIES AND PERSPECTIVE
Krzysztof Juś, Daniela Gwiazdowska, Katarzyna Kluczyńska
Department of Natural Science and Quality Assurance, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) are a specific kind of
polysaccharides mainly composed of glucose, fructose, galactose and rhamnose. These
compounds hold a lot of various activities. For bacteria EPSs have protective function from
physical factors such as temperature and pH, as well as from biological agents, which can
include bacteriophage and immune response of organism, and also facilitate the colonization
of bacteria in the environment. The main use of EPSs in the food industry can be observed in
the production of fermented milk products. The most important properties of these
compounds are improvements in texture and rheological properties of dairy products and
increase the ,,mouth feel” which is related with an increasing the feeling of taste.
Exopolysaccharides from LAB also exhibit many health-related activities like reducing blood
cholesterol levels, stimulation of the immune system or anti-tumor effects.
A multitude of positive properties of EPSs produced by LAB caused increased the interest
of this group of polysaccharides in recent years. Use EPSs or LAB which produced these
compounds may constitute forward – looking way to increase the health quality of food and
feed.
Keywords: exopolysaccharides, lactic acid bacteria
13th IComSC’15
106
BIOANALYTICAL METHODS OF GMOS DETECTION IN FOOD
AND FEED
Tomasz Lech
Department of Microbiology, Faculty of Commodity Science,
Cracow University of Economics, ul. Rakowicka 27, 31-510 Kraków, Poland
The development of science, especially in a field of genetics and biotechnology, allows to
improve microorganisms, plants and animals which can be effectively used by human in
agriculture, food or pharmaceutical industry. Genetically modified organisms (GMOs),
created with the use of genetic engineering, get new features which are important both for the
economy as well as for the consumers who receive product e.g. richer of some ingredients that
are necessary in a daily diet. Studies on GMOs are carried out for years and new
modifications are introduced especially into microorganisms and plants.
The first genetically modified organism legally introduced into commerce in 1994 was the
tomato (FlavSavr) and since then every year the increase of biotech crops is observed.
Although commonly consumed products are produced with the involvement of genetically
modified microorganisms (GMM) or enzymes produced with their help, genetically modified
food still cause a great controversy in society. Since some time, the dispute between GMOs’
supporters and opponents goes on, and contradictory information appear in the media.
Consumer concerns about genetically modified organisms relate mainly to the impact of the
consumption of GMOs on human health, as well as its impact on the environment safety. To
give the consumer a free choice of eating genetically modified foods, the European Union has
introduced legislation, which requires labeling of food products containing more than 0,9% of
GMOs substrates. Moreover to ensure an adequate level of consumer safety food is controlled
and verified to detect unauthorized use of GMOs.
A key role in the development of food sampling and testing procedures used to detect
quantitative and qualitative GMO plays the European Network of GMO Laboratories
(ENGL). It was established in 2002 and currently involve 96 laboratories in all European
Union countries as well as in Norway, Switzerland and Turkey. It also focuses on exploration
and development of new and sensitive method for GMOs detection. This article presents the
most important methods of GMOs identification in food that is recommended by ENGL.
Moreover it presents the latest research review of this interesting topic.
Keyword: GMO detection, PCR methods, Sampling, Regulation and legislation
13th IComSC’15
107
THE RHEOLOGICAL CHARACTERISTICS OF QXIDIZED POROUS
STARCHES FORTIFIED WITH Fe2+
IONS
Joanna Le Thanh-Blicharz1, Hanna Śmigielska
2, Agnieszka Makowska
3,
Jacek Lewandowicz2, Zuzanna Małyszek
1
1Department of Food Concentrate and Starch Products, Institute of Food Agricultural and
Food Biotechnology, Poznań, Poland 2Department of Natural Science and Quality Assurance, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland 3Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition,
Poznań University of Life Sciences, ul. Wojska Polskiego 28, 60-637 Poznań, Poland
The process of porous starch preparation is based on a method of dehydration of
retrograded starch paste. Such obtained physically modified starch is characterized by low
bulk density and high surface area reaching the value of 100 m2/g. Increasing the area of
sorption of starch can significantly increase the usefulness of starch in process of food
fortification. Therefore the aim of the work was to evaluate the effect of iron (II) ions on
rheological properties of oxidized porous potato starch.
The experimental material consisted of oxidized porous starches of potato origin with two
different degrees of substitution. Adsorption of iron (II) sulfate was performed in suspension
at temperature of 50°C and concentration of 20 mg of ion per 1 g of starch. Determination of
iron adsorbed on starch was performed with SpectrAA 800 atomic absorption spectrometer
(Varian). Pasting properties were determined for 5% starch suspensions with RVA-TecMaster
(Perten Instruments). Rheological properties of starch pastes were studied using RotoVisco1
rheometer (Haake) equipped with Z20 sensor. Moreover color obtained starch preparations
was determined using Chroma Meter CR-310 (Minolta).
The adsorption efficiency of iron on mildly oxidized porous starch was significantly higher
than its non-porous counterpart. On the contrary to highly oxidized porous starch which
absorbed less iron than its non-porous counterpart. As a result of physical modification
rheological properties of porous starches have significantly changed, especially viscosity and
pasting characteristics.
Keywords: porous starch, oxidized starch, fortification, iron
13th IComSC’15
108
THE EFFECT OF SALT ADDITION ON THE RHEOLOGICAL
PROPERTIES OF NATURAL WAXY STARCHES
Jacek Lewandowicz1, Joanna Le Thanh-Blicharz
2, Dominika Majchrzak
3
1Department of Natural Science and Quality Assurance, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland 2Department of Food Concentrate and Starch Products, Institute of Food Agricultural and
Food Biotechnology, Poznań, Poland 3Faculty of Chemical Technology, Poznań University of Technology,
ul.Berdychowo 4, 60-965 Poznań, Poland
Rheological properties of starch are strongly affected by the environmental factors, such
as co-solutes presence and pH. The phenomenon of the impact of inert electrolytes on
rheological properties of starch pastes has been the subject of research in many scientific
centres. However, relatively young on the market waxy starches of potato and rice origin were
not extensively investigated. The aim of the work was to evaluate the effect of sodium
chloride on rheological properties of waxy starches of different botanical origin.
The experimental material consisted of commercial native starches of potato, corn and rice
origin (waxy and normal). Pasting properties of investigated starches were determined with
Brabender viscograph on 5% starch suspensions with 3% sodium chloride addition.
Rheological properties of starch pastes were studied using RotoVisco1 rheometer (Haake)
equipped with Z20 sensor. Determination of: flow curves, apparent viscosity vs. time and
apparent viscosity vs. temperature was performed. Moreover universal texture profile (TPA)
was analyzed using TA.XT2 texturometer (Stable Micro Systems).
It was found that the addition of sodium chloride was significantly affecting the pasting
properties and final viscosity of all investigated starches. However waxy starches were more
resistant to the presence of sodium chloride. Moreover all investigated starch pastes were non-
Newtonian, peseudoplastic, thixotropic fluids. The addition of salt decreased the viscosity of
starch pastes regardless of the shear rate, share time or temperature.
Keywords: waxy starch, rheological properties, salt
13th IComSC’15
109
ASSESMENT OF ACRYLAMIDE LEVELS IN POLISH FOOD
ACCORDING TO EUROPEAN UNION RECOMMENDATIONS
Joanna Michalak, Marta Czarnowska, Elżbieta Gujska, Fabian Nowak,
Piotr Kmieć
Department of Commodity and Food Analysis, Faculty of Food Science,
University of Warmia and Mazury in Olsztyn, ul Oczapowskiego 2, 10-719 Olsztyn, Poland
Thermal processing of food causes the Maillard reactions which results, for instance, in
formation of acrylamide (AA) expected to possess a negative impact on the human body.
According to the EU Commission Recommendation No. 2007/331/EC, it is necessary to
monitor this compound content in food products.
The aim of the study was to evaluate AA content in 45 selected food products available in
retail in Poland in 2014. The research materials were divided into 14 groups of foods
including: 3 types of French fries ready-to-eat, 3 types of pre-cooked French fries (frozen)
prepared according to producer’s recommendation, 3 types of potato crisps, 6 types of soft
bread, 3 types of crisp bread, 3 types of breakfast cereals, 3 types of biscuits, 3 types of
roasted coffee, 3 types of instant (soluble) coffee, 3 types of jarred baby foods, 3 types of
processed cereal-based baby foods in powder, 3 types of biscuits for infants and young
children, 3 types of ginger bread and 6 types of cocoa products such as sweetened cocoa and
chocolate. Acrylamide was determined with the use of reversed-phase high performance
liquid chromatography with photodiode array detector (RP - HPLC - DAD).
The highest AA content was observed in instant (soluble) coffee (1170 µg/kg) and in
breakfast cereals (675 µg/kg). The lowest amounts were found in jarred baby foods
(19.0 µg/kg) and in processed cereal-based baby foods in powder (76 µg/kg). For the majority
of tested product groups the average acrylamide content met the requirements of the European
Union Commission. In case of breakfast cereals, soft bread, instant (soluble) coffee, biscuits
and ginger bread, the average acrylamide content was determined at the level of about 69%,
41%, 30%, 29% and 14% higher than the recommendation, respectively.
Based on the obtained results, acrylamide levels in some groups of Polish food appeared to
be significantly higher than the recommendation. Hence, there is an obvious need for
continuing monitoring of its content.
Keywords: acrylamide, food safety, Polish food, monitoring study, EU recommendations, RP
- HPLC - DAD
13th IComSC’15
110
RISK ANALYSIS OF ACRYLAMIDE INTAKE FROM FOOD
Bogdan Pachołek, Agnieszka Miszczyk
Department of Food Commodity Science, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
The consumption of contaminated food products may cause negative consequences for
human health. Acrylamide is one of the chemical contaminants present in food. It is
a compound that is usually formed in products with a high carbohydrates content, during
thermal treatment. Recently undertaken researches dedicated to acrylamide focused on its
content in different products, the formation mechanism, as well as the impact on human
health.
The concept of risk analysis provide for exact functional separation between risk
assessment and risk management. The European Food Safety Authority (EFSA) was
established to assess risks associated with the food chain. EFSA risk assessment work
contributes to improving food safety and to building public confidence in the way risk is
assessed. Although there is ample empirical evidence that trust in risk regulation is strongly
related to the perception and acceptability of risk, it is less clear what the direction of this
relationship is.
The aim of this study was to analyse the risk associated with the intake of acrylamide with
food products. The risk assessment was described and the content of acrylamide in last few
years basing on the EFSA reports was compared. So far, the link between the occurrence of
cancer, genotoxicity in humans and the intake of acrylamide wasn’t proved. However, the
neurotoxic influence on the human body was confirmed. In recently published report EFSA
reassures that the current concentration of this contaminant in food shouldn’t cause concern.
Keywords: acrylamide, risk analysis, food safety, EFSA
13th IComSC’15
111
PROJECTIVE MAPPING AND FACIAL EXPRESION MEASUREMENT
AS A TOOL FOR CONSUMER EVALUATION OF APPLE JUICES
Katarzyna Pawlak-Lemańska, Katarzyna Dogadalska,
Katarzyna Włodarska, Ewa Sikorska
Department of Technology and Instrumental Analysis, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Sensory profiling data are very important source of information for food industry,
marketing and development departments. They are useful in processes of reformulation of
existing products and optimization of manufacturing processes.
In literature there is a few publications focused on the relationship between sensory
perception and hedonic measures. Recent studies highlighted that using hedonic measurement
alone is inadequate in measuring consumer active products experienced. Very often
consumers rely on unconscious emotional conceptualization associated with product via
sensory perception to make their purchase or consumption decisions
The aim of the study was to investigate two novel sensory methods for evaluation the
consumer perception and emotional response for different brands of apple juices. Eight
different brands of apple juices were selected. There were apple juices from the class: clear
juice (CL), cloudy juices from concentrate (FC) and not from concentrate (NFC) and fresh
squeezed juice, nonpasteurized (NP). For both consumer research 40 panelists were recruited.
For sensory profiling of apple juices the projective mapping was used. It is a simple user-
friendly technique that allows consumers to express perceptual similarities and groupings
among a set of products by placing them on a two dimensional surface.
For assess and analyses emotions during the apple juice consumption we used Noldus
FaceReader 3 software. This software reconstructs the face three-dimensionally, based on 491
model points, allowing a robust and reliable measurement of seven facial reaction patterns,
representing six basic emotion patterns.
The result obtained showed differences in sensory perception of selected juices. The
consumers classified juices for 4 groups with similar perception, distinguished factors were:
taste, flavor, color and turbidity of the samples. Study showed that facial expressions seemed
suitable for measurements of dislike but not for measurements of liking or neutral
impressions, because facial reaction was intense (eyes and forehead) in negative hedonic
sensations.
The study showed that a combination of sensory analyses and facial expressions was
successful in adding further insight to the knowledge of consumer preferences in apple juice
taste.
Keywords: apple juices, consumer research, projective mapping, Face Reader
13th IComSC’15
112
YERBA MATE, BLACK AND GREEN TEA INFUSIONS -
COMPARISON OF THEIR ALKALOID CONTENT
AND ANTIOXIDANT ACTIVITY
Katarzyna Pawlak-Lemańska, Olga Zarzyka, Anna Gliszczyńska-Świgło,
Bożena Tyrakowska
Department of Technology and Instrumental Analysis, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Infusion of yerba mate (Ilex paraguariensis) is a stimulant beverage largely consumed in
South American countries and becoming more popular also in Europe. Green and black teas
originate from the same warm-weather evergreen Camellia sinensis and the main difference
between them is the mode of production process. Tea, next to coffee, is the most popular and
stimulant beverage in Asia, Europa and North America. Yerba mate and different kinds of tea
infusions are good sources of antioxidants, especially polyphenols, and caffeine in the diet.
The objective of the present study was to determine caffeine and total polyphenol contents
as well as the antioxidant activity of yerba mate infusions in comparison to green and black
tea infusions. Under investigation were: 4 brands of yerba mate and 9 brands of green and
black teas commonly sold on the Polish market.
Tea leaves were infused one time whereas; yerba mate leaves were infused 3 times. The
infusions obtained were lyophilized and for each extract caffeine, total polyphenol content
and antioxidant activity were measured. Antioxidant activity of extracts was quantified by the
TEAC value (Trolox Equivalent Antioxidant Capacity) and their total polyphenol content
(TPC) was measured by Folin-Ciocalteu method. Caffeine and theobromine content was
determined by HPLC method.
The result obtained showed significant differences among antioxidant activities of yerba
mate and green or black teas. The TEAC values for teas ranged from 2.11 (black tea) to
5.72 mmol/g d.w. (green tea). For yerba mate, the antioxidant activities were determined for
3 following infusions of the same leaves. It was found that the TEAC antioxidant activity and
alkaloid contents generally is the same in each infusions. It confirms the claim that yerba mate
may be infused several times without substantial loss of the active compounds.
Total polyphenol and alkaloid contents were generally higher in green and black teas than
in yerba mate infusions. The following infusions of yerba mate leaves contributed to the
increase of total polyphenol content from 20% till 40% depending on brands of yerba. The
relationship between polyphenol content and the TEAC values was obtained for green and
black teas as well as yerba mate infusions. The significant correlations for teas (R = 0.984)
and yerba mate (R=0.767) indicate that their antioxidant activity significantly depends on
their polyphenols content.
Keywords: yerba mate, tea, antioxidant activity, polyphenols content
13th IComSC’15
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EFFECT OF ESSENTIAL OILS ON FUMONISIN B1 REDUCTION
UNDER DIFFERENT PH AND TEMPERATURE CONDITIONS
Adam Perczak1, Agnieszka Waśkiewicz
1, Daniela Gwiazdowska
2,
Krzysztof Juś2
1Department of Chemistry, Poznań University of Live Sciences,
ul. Wojska Polskiego 75, 63-025 Poznań, Poland 2Department of Natural Science and Quality Assurance, Faculty of Commodity Scnience,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Mycotoxins are toxic metabolites produced by certain species of fungi capable of infecting
and colonising numerous agricultural crops in most of growth stages in the field as well as
during storage. Environmental factors such as temperature and humidity significantly
influence the occurrence of these toxins on various plants susceptible to mould infestation.
Different Fusarium species can produce a wide range of secondary metabolites, many
of which are toxic to human and animals. Fumonisins are one of the most recently discovered
cytotoxic and carcinogenic mycotoxins, produced mainly by Fusarium verticillioides and
F. proliferatum.
The aim of this study was to carry out the effect of essential oils (cinnamon leaf, cinnamon
bark, white grapefruit, pink grapefruit, citric, and palmarosa) on fumonisin B1 reduction under
different temperature and pH conditions. Degree of fumonisins B1 reduction was investigated
using HPLC method with fluorescence detector.
It has been shown that the kind of essential oil have an effect on the degree of toxin
reduction. In addition, the decrease in fumonisins B1 concentration depends on temperature,
pH and essential oil concentration.
Keywords: mycotoxins, Fusarium verticillioides, essential oils
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114
EVALUATION OF THE ABILITY TO THE SELF - HEATING
SELECTED VEGETABLE OILS
Marzenna Popek, Maja Mikusek
Department of Chemistry and Industrial Commodity Science, Gdynia Maritime University,
ul. Morska 83, 81-225 Gdynia, Poland
Vegetables oils consists primarily of the mixed glycerides of oleic, linoleic, linolenic and
other acids. Vegetables oils are consumer goods and widely used as raw materials in the food,
medical and cosmetics industries. The dispersion of production areas and of consumption
place induces high fluxes of these goods by sea bulk transport.
The self-heating is defined as runaway temperature rise in the body of combustible materials.
This occurs as the result of the heat generated by the oxidizing process, that take place within
the mentioned goods. The retention of heat accelerates the process.
It is known that fats and fat-based foods deteriorate during storage and transportation in
oxidizing atmosphere. The ability of the oils oxidation of varies depending on the type and the
amount of unsaturated fatty acids. The oxidative self - heating process of vegetable oils is
deeply connected with high content of unsaturated fatty acids undergoing the oxidation
reaction. The oxidation is directly related to the concentration of linolenic and linoleic acid.
The evaluation of the self-heating of vegetable oils may be of significant importance during
the investigation of their sea transportation condition
The present paper is concerned with measurement of the self-heating of selected vegetables
oils: sunflower, linseed and the hemp oils. The amount of unsaturated bonds in vegetable oils
is characterized by iodine value. Because the iodine value does not take into account the
position of the fatty acids, it may not be directly correlated to the self-heating capability of the
oil. The standard Test Method for Spontaneous Heating Values of Liquids and Solid
(Differential Mackey Test) has been used in this investigation. The oil is categorised as safe if
the temperature does not exceed 200oC during experiment condition.
Keywords: vegetable oils, fatty acids, spontaneous combustion
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115
GLUTEN-FREE DIET IN HUMAN NUTRITION
Iga Rybicka, Anna Gliszczyńska-Świgło
Department of Technology and Instrumental Analysis, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Gluten-free (GF) foods are products without natural content of gluten proteins and
products in which their content is technologically limited to below 20 mg/kg [1]. The non-
gluten grains exclude wheat, barley, and rye. Also oat was included into gluten group, but
numerous studies recognized it as a GF. GF grain products are the basis of the coeliac
patient's diet, which is the only way of treatment for coeliac disease and gluten intolerance.
These eating disorders affect approximately 1-2.5% of the European population, but
a tremendous increase in the interest of the diets excluding gluten or grain products in general
is recently observed [2]. Pierre Dukan's conception (diet with high content of protein) and
recommendations of William Davis (to exclude wheat) are one of the most popular trends in
dietetics [3, 4].
These trends together with the expanding range of gluten-free products make the GF
market the most important in the food intolerance assortment. Its value increases every year
by 5-20% and now it is estimated at more than US$ 2.3 billion [5].
In parallel with the growth of the number of GF products, the diversity of crops offered to
people on a gluten-free diet increases. A few years ago, products marked with the Crossed
Grain were made from three basic cereals: rice, corn, and buckwheat. Every year, this group is
broadening with new crops. Currently available GF products comprise also those based on
oat, quinoa, teff, amaranth, cassava starch, and sorghum. Traditional GF diet, mostly based on
popular gluten-free raw materials, often leads to nutritional deficiencies. The literature data
[6] and the results of own studies [7,8] indicate that the relatively young on the market GF
cereals and seeds are often better source of nutrients than basic GF grains.
Properly balanced GF diet is the only effective treatment for coeliac disease and gluten
intolerance. Lack of knowledge about the nutritional value of the diet and possible nutritional
deficiencies cause that healthy people on improperly composed GF diet can achieve counter-
productive effect - the diet will be more harmful than healthy.
Keywords: gluten, gluten-free (GF), grain, coeliac disease REFERENCES:
[1] Rozporządzenie Komisji (WE) nr 41/2009 z dnia 20 stycznia 2009 roku dotyczące składu i etykietowania środków
spożywczych odpowiednich dla osób nietolerujących glutenu.
[2] Niewinski, M. Advances in Celiac Disease and Gluten Free Diet. Journal of American Dietetic Association, 2008: 108,
661 – 672.
[3] Brouns, F. J. P. H., van Buul, V. J., Shewry, P. R. Does wheat make us fat and sick? Journal of Cereal Science, 2013: 58,
209-215.
[4] Davis, W. R. Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health. Rodale Books, 2011.
[5] Euromonitor International. Gluten-free food. Euromonitor Passport Database, 2014.
[6] Hager, A.S., Wolter, A., Jacob, F., Zannini, E., Arendt, E.K., 2012. Nutritional properties and ultra-structure of
commercial gluten free flours from different botanical sources compared to wheat flours. Journal of Cereal Science,
2012: 56, 239-247.
[7] Rybicka, I., Gliszczyńska-Świgło, A. Ocena zawartości witamin z grupy B w owsianych produktach bezglutenowych.
Zeszyty Problemowe Postępów Nauk Rolniczych, 2014: 576, 111-119.
[8] Rybicka, I., Krawczyk, M., Stanisz, E., Gliszczyńska-Świgło, A. Selenium in gluten-free products. Plant Foods for
Human Nutrition, 2015: in press.
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DIRECT MEASUREMENT OF ANTIRADICAL ACTIVITY
OF OILSEED CAKES WITH DPPH RADICAL USING
THE QUENCHER PROCEDURE
Urszula Samotyja, Maria Małecka, Maria Sielicka
Department of Food Commodity Science, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
The oilseed by-products, such as cakes, are the sources of substances with health-
promoting potential. The content of antioxidants in oilseed cakes is determined by the
partitioning behaviour and the distribution of antioxidants between the oil and residue
fraction. Prior measurement of the antioxidant activity the different extraction procedures are
used. There is not an unique solvent that can solubilize all the antioxidants embedded into
a specific food matrix, therefore the extract is not representative of the antioxidant capacity of
plant material. Serpen et al. [2012] proposed a new approach to measure the antioxidant
activity called QUENCHER, based on the direct measurement of absorbance after mixing the
samples with the free radical, which doesn’t require the preparation of the extract.
The aim of this study was to evaluate the antiradical activity of oilseed cakes using the
QUENCHER procedure. The research material consisted of oilseed cakes obtained after cold-
pressing the oils from: coconut, peanut, walnut, sesame, black cumin, evening primrose,
flaxseed, pumpkin seeds, and sunflower seeds. The ground cakes were diluted with powdered
cellulose and mixed with ethanolic solution of DPPH (2,2-diphenyl-1-picrylhydrazyl). After
120 min the samples were centrifuged and the absorbance of supernatants was measured
at λ=515 nm. In parallel, the oilseed cakes were extracted with 80% ethanol and the
antiradical activity of the extracts against DPPH was measured.
The results of the study proved the antiradical activity of oilseed cakes. The highest
antiradical properties assessed by the QUENCHER procedure were found in the evening
primrose and walnut cakes, followed by sunflower seeds, black cumin and peanut residues.
The results obtained with the use of direct QUENCHER procedure gave higher values,
showing that the antiradical potential of plant material is greater than that of the extract. This
finding suggest possible beneficial action after digestion in human body and justifies the
upcycling of the oil processing residues.
Keywords: antioxidants, oilseeds, by-products, residues, DPPH, QUENCHER, upcycling,
antiradical activity
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117
AN ATTEMPT TO ENHANCE THE STABILITY
AND THE NUTRITIONAL VALUE OF SUNFLOWER OIL
Urszula Samotyja, Daria Mazurek
Department of Food Commodity Science, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Sunflower oil is appreciated due to its sensory properties and therefore used for cooking, in
salad dressings, in the production of margarines and spreads. Its use for frying is limited
because of its poor oxidative stability. Moreover, it does not have the favourable nutritional
profile in terms of omega-3 fatty acids (FA) contents. Creation of a composition with
relatively stable oil, the source of omega-3 FA, would help to enhance the nutritional profile
and to extend the shelf-life of sunflower oil. The objective of the present work was to obtain
the optimal blends with rapeseed oil in order to enhance properties of sunflower oil.
The subject of investigation were blends composed of two commercially available refined
oils. 8 model compositions, which contained sunflower/rapeseed oils in ratio as follows:
100/0; 90/10; 75/25; 60/40; 40/60; 25/75; 10/90; 0/100, were tested. The stability of the
mixtures was evaluated during storage in the accelerated test (50 °C) on the basis of peroxide
values (PV) with the use of iodometric method. Subsequently, the optimal composition was
proposed.
The results showed that the lower was sunflower/rapeseed ratio, the higher was the
stability of the blend. Contrary to the results obtained by the other authors, who used other
lipid matrix, there was not synergistic effect observed and the stability of the mixture was the
sum of the stabilities of individual compounds. For this reason 1:1 proportion of sunflower to
rapeseed oils was proposed. It contained 4,6% of α-linolenic acid and extended shelf life in
comparison to the sunflower oil. The equal-volume blend allows food producers to find the
compromise between sunflower oil, which is appreciated by consumers, and relatively stable
and nutritionally valuable rapeseed oil. Proposed composition has enhanced profile of FA,
extended shelf-life and thus, can be stored and processed for a longer time period. These
findings are important both for consumers and food industry.
Keywords: sunflower, rapeseed, plant oils, oxidation, fatty acids, omega-3, shelf life
13th IComSC’15
118
THE EFFECT OF ROSEMARY EXTRACT ON SENSORY QUALITY
OF FLAXSEED OIL DURING STORAGE
Maria Sielicka, Maria Małecka
Department of Food Commodity Science, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
The polyunsaturated fatty acids are essential nutrients which help to maintain proper
functioning of human body. To ensure their adequate supply controlled intake should be
applied. A valuable source of polyunsaturated fatty acids, in particular α-linolenic acid and
other substances with high biological activity, is flaxseed oil.
Fresh, cold-pressed flaxseed oil obtained from the seeds of good quality is characterized by
golden color, mild smell and pleasant, nutty, slightly grassy flavour. During storage, the
unfavorable organoleptic changes, especially formation of bitter taste, occur, which limit
flaxseed oil acceptability. There are some studies focusing on quantitative and qualitative
analysis of compounds responsible for bitterness (cyclolinopeptides) but a few researches deal
with their reduction and improvement of sensory quality of flaxseed oil during storage. The
authors, however, agree that changes in cyclolinopeptides are caused by oxidation processes.
The aim of the study was to evaluate the effect of rosemary extract on sensory quality of
flaxseed oil during storage at practical storage conditions. The flaxseed oil with 0.05% of
rosemary extract and 0.02% BHT were subjected to the regular physicochemical tests and
sensory analysis conducted by trained panel during storage at room and refrigerator
temperature. The intensity of bitter taste, nutty, oxidized and grassy flavours was evaluated
with use of quantitative descriptive analysis method (QDA).
The addition of rosemary extract in the amount of 0.05 % and BHT in the amount of 0.02
% to the fresh flaxseed oil did not cause a statistically significant change in its taste
perception. In contrast, storage in practical conditions revealed beneficial effects of these
substances on the sensory quality of the oil. The addition of rosemary extract periodically
lowered the intensity of the bitter taste. The addition of BHT delayed the appearance of an
unacceptable level of bitterness, and thus extended the shelf-life of flaxseed oil by 14 days at
room temperature and 28 days under refrigerator storage.
Keywords: flaxseed oil, sensory quality, bitter taste, rosemary extract, quantitative
descriptive analysis, practical storage conditions
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119
ANTIOXIDANT PROPERTIES AND COLOUR OF TRADITIONAL
HONEYS FROM POMERANIA REGION
Aleksandra Wilczyńska
Department of Commodity Science and Quality Management, Faculty of Entrepreneurship
and Quality Science, Gdynia Maritime University,ul. Morska 81-87, 81-225 Gdynia, Poland
Traditional and regional products are products distinguished by their high quality, which is
the result of specific traditional ingredients they were produced, traditional composition and
the traditional production or processing method. Currently on the Polish list of traditional
products registered are about 50 honeys, including three kinds from the Pomerania province.
According to the specification these honeys have unique features like i.e. taste, flavour or
specific bioactive effects. Therefore, the aim of those study was to evaluate some quality
parameters (antioxidant activity and colour parameters) of traditional honeys from Pomerania
region.
Several honey samples were evaluated including: Pszczółowski honey (5 samples),
Kaszubski honey (4 samples), Leśny z Biernatki honey (3 samples). For comparison
4 samples of non-traditional honey with similar botanical origin were also examined. The
antiradical activity against DPPH free radical, total phenolic content and colour parameters
L* a* b* in the CIE system using a Minolta CR-400 Chroma-meter were determined. Studies
have shown that colour parameters and antioxidant activity of investigated honeys differed
slightly depending on the variety. However statistical analysis showed that the origin
(traditional-non-traditional) have no impact on the evaluated parameters.
Keywords: traditional honey, quality, antioxidant properties, colour parameters
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120
DESCRIPTIVE SENSORY ANALYSIS OF COMMERCIAL CLEAR
AND CLOUDY APPLE JUICES
Katarzyna Włodarska, Ewa Sikorska
Department of Technology and Instrumental Analysis, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Descriptive analysis is one of the most sophisticated, flexible and useful tool in sensory
analysis. An important strength of descriptive analysis is its ability to determine relationships
between sensory data and instrumental or consumer preference measurements. Wherefore,
descriptive analysis has an significant role in food research, quality control and product
development. Sensory analysis requires reliability of the sensory panel consisted of trained
judges performing the repeated attribute ratings on a number of samples. The level of a panel
performance should be monitor and assess to make proper research and business decisions.
The aim of the study was to evaluate the sensory quality of commercial clear and cloudy
apple juices by a trained panel of judges and assess the panel performance (sensitivity,
reproducibility, crossover and agreement tests).The sensory quality of 5 apple juices (2 clear
and 3 cloudy varieties) were evaluated by a trained panel consisted of five assessors screened
for meeting the requirements of international standards (ISO 6658 2005; ISO 6564 1985; ISO
8586 2012) and experienced in the field of quantitative descriptive analysis. After reaching
consensus, the appropriate descriptive sensory attributes were assessed in a 10 cm
unstructured scale, including: appearance attributes (i.e. colour, clarity and sediment), odour
attributes (i.e. apple aroma, fresh aroma) and taste attributes (i.e. apple, acidic, sweet,
astringent, bitter) and overall rating. Samples were evaluated in triplicate. ANOVA was used
to assess the performance of a sensory panel.
The apple juices varied considerably in sensory characteristics. Clear varieties were similar
to each other concerning appearance attributes and the intensity of sweet taste. The greater
differences were observed between cloudy juices, both in appearance and flavour. Cloudy
juices produced from concentrate were similar considering aroma and flavour, the differences
were observed in appearance only. Naturally cloudy juice (NFC) was characterized by
significantly higher intensity of acidic and astringent flavour, and lower sweet flavour.
Cloudy juices were characterized by higher quality than clear varieties, juice NFC showed the
highest sensory quality. Analysis of variance indicated a good agreement between the
panelists, for nearly all attributes. The application of sensory panel performance assessment
enabled the identification of the panel weaknesses.
Keywords: descriptive sensory analysis, sensory panel performance, agreement error,
sensitivity, reproducibility, crossover, apple juice
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121
AROMA ANALYSIS OF NOVEL HERBAL MATERIALS
FOR CHICORY COFFEE
Elżbieta Wojtowicz
Department of Food Concentrates and Starch Product
Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, ul. Starołęcka 40, 61-361 Poznań, Poland
Aroma of coffee substitute is due primarily to the production process, but also the selection
of raw materials is very important. Traditional materials are roasted chicory and cereals
(barley and rye). There are constantly looking for novel interesting raw materials which by
theirs specific composition can influence on attractive aroma of chicory coffee.
The aim of the study were GC/MS and sensory analysis of aroma of novel raw materials
for chicory coffee.
Novel raw materials, i.e. wild rose fruit (Rosa canina L.), rowan fruit (Sorbus
aucuparia L.), sea buckthorn (Hippophae rhamnoides L.), lovage (Levisticum officinale) and
dandelion (Taraxacum officinale) were purchased from retail outlets. All novel raw materials
were roasted in a BRZ 2/4/6 sample roaster battery (PROBAT, Emmerich am Rhein,
Germany). Samples (100 g) were roasted under various conditions –160°C/18 min for lovage
and dandelion roots and 160°C/8 min for others raw materials – to obtain dark roasts. Samples
after roasting were ground using a W Z1 laboratory mill (ZBPP, Bydgoszcz, Poland).
SPME/DVB/CAR/PDMS: samples 500 mg, vials 10 ml, addition of 2 ml deionized water,
extraction temperature 50°C, extraction time 40 min. GC/MS: 5975C VL MSD (Agilent
Technologies) with a HP-5MS capillary column (30 m x 0.25 mm x 0.25 µm). Mass spectra
were compared with data from the NIST05 library.
Profile sensory analysis: the flavor descriptors were selected in several previous
experiments according to the sensory international dictionary of terms. 10 assessors
participated in analysis, 13 attributes for each sample.
The most aromatic novel materials for coffee substitute were roasted sea buckthorn and
rose fruits which produced the highest number of volatiles during roasting particularly those
important in coffee aroma such as 2-methoxy-4-vinylphenol and a lot of pyrazines.
Keywords: aroma, SPME/GC/MS, profile sensory analysis, chicory coffee, herbs, raw
materials
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122
ANTIOXIDANT ACTIVITY AND FREE RADICALS LEVEL OF NOVEL
HERBAL MATERIALS FOR CHICORY COFFEE
Elżbieta Wojtowicz1, Aldona Krupska
2, Bożena Dziarska
1
1Department of Food Concentrates and Starch Product,
Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology,
ul. Starołęcka 40, 61-361 Poznań, Poland 2Institute of Molecular Physics, Polish Academy of Sciences, Poznań, Poland
Chicory coffee is identified with the category of wellness beverages, i.e. a group of
products connected with a healthy lifestyle. There are constantly looking for novel raw
materials which by theirs specific composition can influence on attractive aroma and health-
promoting properties of chicory coffee. The selection of herbs is preferred because of their
bioactive components with antioxidant properties. The main factor of herbs health-promoting
effectiveness is theirs antioxidant potential, which results from the mechanism of bioactive
components including polyphenols. Prior to addition to the chicory coffee herbs are roasted,
which may on the one hand to change due the antioxidant properties and on the other to
generate free radicals with pro oxidative properties.
The aim of this study was to examine antioxidant capacity and the level of free radicals of
roasted novel materials (sea buckthorn, lovage, dandelion and artichoke) for the production of
chicory coffee.
In all samples the total phenolic content by the method with Folin-Ciocalteu phenol
reagent and antioxidant activity by ABTS+ and DPPH assays were determined. Free radicals
were examined using electron paramagnetic resonance (EPR) spectroscopy by measuring free
radical EPR signal intensities.
All roasted materials are good sources of bioactive compounds, estimated at the levels total
phenolic from 23.9 mg GAE g-1
to 38.8 mg GAE g-1
. The highest antioxidant activity by
ABTS and DPPH was determinated in sea buckthorn which was respectively 109.6 mg Tx g-1
and 71.0 mg Tx g-1
. Free radicals were present in both the raw and roasted herbal materials.
The concentrations in raw materials were in range 0.01 - 0.05 x 1015
spin g-1.
Roasted
materials were characterised by markedly higher free radicals concentrations compared with
corresponding samples. The lowest free radicals concentrations was obtained for roasted
lovage (0.1 x 1015
spin g-1), the highest for roasted artichoke (0.9 x 10
15 spin g-1
).
Despite a high content of compounds with potent antioxidant activity, free radicals are
present in novel roasted herbal materials. The formation of both antioxidant molecules and
free radicals during the roasting process demonstrates that the two processes are not inversely
related.
Keywords: antioxidant activity, free radicals, roasted herbs, chicory coffee
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123
APPLICATION OF NIR SPECTROSCOPY FOR WHISKY
IDENTIFICATION AND DETERMINATION THE CONTENT
OF ETHANOL
Krzysztof Wójcicki
Department of Technology and Instrumental Analysis, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Whisky (whiskey) is one of the most popular distilled drinks made from malted or
saccharified grains, which should mature (in most cases) for at least three years in wooden
barrels. Whisky must be distilled at a minimum of 40% and maximum of 94,8% alcohol by
volume (Bathgate 2003). The difference between the various kinds of whiskey relies mostly
on the type of grain used for the mash. There are three common types of whisky: single malt,
grain and blended. Single malt whisky represents a whisky that is made from one batch of
grain mash and produced in a single distillery. Grain whisky is made from at least one type of
grain other than malted barley. Blended whisky (the most popular) is a mix of malt whisky
and grain whisky, sourced from several different distilleries (Russel et al. 2003).
The increase in consumption (from 8,8% in 2014 to 19,3% in 2018), a fast-growing
category of bourbon (type of American whiskey), new distilleries and meetings devoted to
whiskey, are just some examples of the increasing interest in the subject of whisky (Reuters
2015). For this reason the quality evaluation and standardization of alcoholic beverages is an
important issue in the spirits production industry.
The aim of this paper was to distinguish samples and the evaluation of the percentage
content of ethanol in whisky. Whisky samples have been subjected to NIR at a broad range of
wavenumbers (12500-4000 cm-1
). A Principal Component Analysis (PCA) performed on the
near infrared spectra allowed to define three distinctive groups of whisky: (1) single malt,
(2) blended and (3) “commercial blends”. The regression analysis using the Partial Least
Squares (PLS) method was applied to examine the correlation between the content of ethanol
in whisky and the respective spectra.
The results indicate that the NIR spectroscopy offers a promising approach for quality
evaluation of whisky.
Keywords: spectroscopy, whisky, NIR
References:
1. Bathgate G.N., History of the development of whiskey distillation, in: Whisky Technology, Production and
Marketing, ed.by: Russell I., Stewart G., Bamforth C., Elsavier, 2003.
2. http://www.reuters.com/article/2015/01/22/.
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DETERMINATION OF TOCOPHEROLS AND TOCOTRIENOLS
IN SELECTED OILS AND FATS BY HPLC
Zofia Zaborowska, Krzysztof Przygoński
Department of Food Concentrates and Starch Product
Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology,
ul. Starołęcka 40, 61-361 Poznań, Poland
Vegetable oils and fats contains several bioactive substances related with beneficial effects
on human health. This is the case of the high level of unsaturated fatty acids and a pool of
minor compounds with a powerful antioxidant activity such as tocochromanols.
Tocochromanols are a group of soluble lipid compounds recognized as a common term for
vitamin E (tocopherols and tocotrienols).
Oilseeds are particularly rich in tocochromanols with their average concentration ten-fold
higher than in other plants. The content level of those compounds in oils mainly depends on
the quality, the type, and the variety of raw substances.
The aim of this study was the simultaneous determination tocopherols and tocotrienols
content in selected oils and fats with the usage of high performance liquid chromatography
(HPLC).
The analysis was based on products bought in supermarkets in Poznań and those obtained
directly from the manufacturers. Analysis of tocochromanols in six cold-pressed oils
(sunflower, rapeseeds, linseed, black caraway, evening primrose, milk thistle) and four fats
(saturated palm oil, margarines: „Kasia”, „Palma”, „Tortowa”) was done. Identification of the
tocochromanols found in selected oils and fats was based on commercial standards
(ChromaDex cat. no. CDX-00020329-001) retention times. The highest content of total
tocopherols was found in sunflower oil (788,1 µg/g) and the main vitamer was α-tocopherol.
The lowest tocopherols level in all examined oils and fats was found in saturated palm oil. In
case of tocotrienols the highest total conten was found in black caraway oil. The main
tocotrienol found in it was β-tocotrienol (156,9 µg/g). In evening primrose, milk thistle and
rapeseed oils was not detected none of the four tocotrienols vitamer.
Keywords: tocochromanols, vegetable oils, bioactive compounds, chromatography
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125
EFFECT OF RAPE SEEDS DEHULLING PROCESS ON QUALITY
AND NUTRITIVE VALUE OF COLD-PRESSED RAPESEEDS OILS
AND ITS COMPARISION WITH FULLY REFINED OIL
Zofia Zaborowska, Krzysztof Przygoński
Department of Food Concentrates and Starch Product
Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology
ul. Starołęcka 40, 61-361 Poznań, Poland
Cold pressed rapeseeds oils exceed refined oils in their nutritional value. They contain
more natural beneficial ingredients than refined oils, because a part of valuable compounds
are partially removed during the oil refining. They have also a good sensory and chemical
quality. The consumer appreciates especially the typical, characteristic taste, the specific
aroma and the intensive colour of such cold-pressed oils. These sensory features set cold-
pressed oils apart from the tasteless refined oils, but also the gentle processing of the cold-
pressed oils is an important feature for consumers. At the other hands the cold-pressed oils
have the shortest shelf life due to a high concentration compounds which are sensitive to
oxidation. They are located mainly in rape seeds hulls and removing of hulls seems to be the
process which may improve shelf life and value of oils.
In our investigation the effects of dehulling process on quality and nutritive value of cold-
pressed rapeseed oil were estimated.
The following parameters were determined: acid value (AV), peroxide value (PV), fatty
acids composition, α-tocopherol and sensory evaluation.
For all the examined oils the composition of fatty acids was typical and characteristic for
rapeseed oil. In industrially obtained, fully refined oil the ratio of unsaturated to saturated
fatty acids was the lowest instead in dehulled rapeseed oil sample this ratio was the higher.
As a result of dehulling process the 6.3% increase of α-tocopherol content in comparison
with whole seeds oil was observed. Both fully refined and dehulled rapeseed oil samples
contain similar level of α-tocopherol. The lowest α-tocopherol content was determined in
whole seeds cold-pressed oil sample – 20.7 mg/100g. Dehulling process affected on the
stability of oil. The acid value and peroxide value in this oil sample were lower than in oil
sample produced from whole seeds. The lowest acid and peroxide values were in fully refined
oil sample. Sensory evaluation showed that refined oils was tasteless, odourless and possessed
pale yellow colour. Cold pressured oil possessed intensive taste, odour and dark yellow
colour. Dehulling process improved the clarity of sample.
Keywords: dehulled rapeseeds, cold-pressure oils, chemical composition, sensory evaluation
13th IComSC’15
126
POSSIBILITIES OF THE QUALITY ASSESSMENT OF APPLE JUICE
CONCENTRATE USING ITS EQUIVALENT ELECTRICAL MODEL
Ryszard Żywica, Joanna K. Banach
Chair of Industrial Commodity, Basics of Technique and Energy Management
Faculty of Food Science, University of Warmia and Mazury in Olsztyn,
ul. Oczapowskiego 2, 10-719 Olsztyn, Poland
The aim of the study was to determine basic parameters of the electrical model of apple
juice concentrate and to evaluate possibilities of the use of this model for the quality
assessment.
The experimental material consisted of samples of domestic apple juice concentrate
collected for sixteen consecutive days of industrial processing cycle. The material was tested
to determine its physicochemical and electrical properties. The physicochemical analyses
were performed according to PN-94/A-75951 including determination of the extract content
(TSS), refractive index, pH, viscosity, organic acids content and density. The measurements
of electrical parameters included the impedance (Z), resistance (R), admittance (Y),
conductance (G), equivalent parallel capacitance (Cp) and equivalent series capacitance (Cs).
The HP 4263B LCR meter was used at the test voltage of 200 mV, frequency ranged of 100
Hz – 100 kHz and temperature of 20°C.
The results of measurements of the concentrate electrical parameters showed that their
values differed depending on the day of production and the frequency of test voltage. The
impedances Z for the 7th
day were the lowest: 986,3 and 975,8 Ω; and for the 14th
day were
the highest: 1421,9 and 1398,0 Ω, at 100 Hz and 100 kHz, respectively. The values of Cp for
the studied production period were of 3,85 - 8,33 nF at f = 100 Hz, and of 0,0137 – 0,0142 nF
at f = 100 kHz.
On the basis of obtained results we concluded that small changes in Z, R, Y and G, as well
as considerable changes in Cp and Cs as a function of voltage frequency reveal a series-
parallel electrical model of the apple juice concentrate. On the other hand, high values of the
correlation coefficient (0,71 – 0,84) for Z, R, Y, G and TSS, refractive index and density,
respectively, justified further studies on development of a rapid method for the quality
assessment of apple juice concentrate and the control of its processing on the basis of
electrical parameters.
Keywords: apple juice concentrate, electric model, quality index
POSTER
PRESENTATIONS
C. MANAGEMENT AND PRODUCT QUALITY
13th IComSC’15
129
THE CONSTRUCTION – GRAPHICS INNOVATIONS IN THE FIELD
OF CONSUMER PRODUCTS PACKAGING
Magdalena Ankiel-Homa
Department of Product Marketing, Faculty of Commodity Science
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Observation of the consumer goods market can be noted that the role of the prepackage in
the management of consumer products (mainly products inherently associated with
packaging) gradually increases. In particular, the above applies to products whose
characteristics and properties in the buying process is to identify possible only through the
prism of the wrapping. In this case, the packaging is one of the identifiers of product / brand
differentiation tool and instrument homogeneous competitive offer. Modern packaging
contain a huge load of technology and information, which in the era of intensifying market
competition makes the package becomes a tool for innovation market offer. Packaging
innovations are divided into material, technological, marketing and innovation in branding.
The most commonly used innovative solutions in the field of packaging concern structural
elements - graphics (marketing innovations). Innovations construction - Graphic Packaging
(marketing) is the category of packaging innovation, which is characterized by an extremely
high potential for development, closely linked to trends in the design of products (in particular
in the field of structural forms, packaging shape and color). Marketing innovations packaging
(construction - graphic design) are the most commonly implemented solutions in innovative
packaging solutions, primarily due to the relatively low cost of implementation (compared to
eg. with technological innovation) as well as the necessity of introducing successive changes
in the visual layer due the dynamic changes in the design of products / packaging as well as
changing consumer preferences, and their rising expectations of packaged products. The
article presents a detailed characterization of the scope and conditions for the implementation
of marketing innovations prepackaged.
Keywords: packaging, innovations, marketing innovations
13th IComSC’15
130
ISO 14001 CERTIFICATION: BENEFITS, COSTS
AND EXPECTATIONS FOR ORGANISATIONS
Alfredo Ernesto Di Noia, Giuseppe Martino Nicoletti
CeSETEA, Department of Economics, University of Foggia, Foggia 71100, Italy
In the globalized market the certification of Environmental Management Systems (EMS),
according to ISO 14001 standard, introduced about 15 years and currently under review, is
becoming increasingly strategic.
In the last decade, the implementation of the EMSs was widely "metabolized" by the
organizations, because in this certification scheme the decision maker recognizes, in the face
of significant economic and organizational efforts, the opportunity to enjoy significant
benefits from a variety of critical success factors. In fact, all over the world the number of
certified organizations has grown steadily.
However, many organizations still tend to use the tool just because interested to grasp
some "opportunities" (simplifications in permits, financial and banking incentives). Therefore,
in some cases there is a high risk that the certification may have the sole aim of improving the
company's image, so-called "Green washing", while in other cases, the many changes,
required for the proper implementation of the certification, create the belief that such a system
is “much paper work and few benefits”.
In this work we present the results of a survey of organizations certified with ISO 14001:2004
in the province of Foggia (Italy) in order to:
deepen the elements for organizations represent the "utility" and "difficulties" in the
implementation of the EMS;
assess the level of ability of organizations to quantify both the “costs” incurred to achieve
and maintain the EMS and the economic, organizational and environmental “benefits”
from its implementation, and the related time to achieve them;
understand the future prospects of the organizations in relation to the commitment to
continue to bring additional tools for the continuous improvement of environmental
performance.
Keywords: Environmental Management System, ISO 14001 certification, benefits
13th IComSC’15
131
MANAGEMENT OF INCIDENTS AND PRODUCT WITHDRAWAL
Justyna Górna
Department of Standardized Management Systems, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
In order to assure food safety, food-processing manufacturers must show initiative in
preparation for potential crisis situations. Legal requirements oblige companies to take
immediate action when an available product poses a threat to the consumer’s health or life.
These actions imply blocking of a suspicious batch or a possible product withdrawal from the
market as well as effective communication with supervisory authorities and consumers, if
a product has already been available to them. The scope of these regulations is scrupulously
listed in private safety standards and food quality, such as i.e. BRC, IFS, or in an international
norm ISO 22000.
Effective management of incidents and potential crisis situations requires preparation of
a specific procedure. This procedure should identify potential incidents and crisis situations,
moreover, it should regulate the rules of specific proceedings in an alert mode. First of all,
a key role is played by a crisis team, which is going to take decisions in case of a crisis
situation. The procedure has to be tested to make sure it guarantees the effectiveness of
particular actions. Manufactures often have problems with creating particular procedures,
which would simplify decision making during crisis situations.
The aim of this paper is to present the rules of procedure creation, incidents managements
and product withdrawal from the market, as well as the guidelines for its testing.
Keywords: food safety, management of incidents, product withdrawal, product recall,
communication plan
13th IComSC’15
132
TECHNOLOGICAL AND MARKET ORGANIC FOOD ATTRIBUTES
THAT DETERMINE CONSUMER CHOICES
Mariola Grzybowska-Brzezińska, Małgorzata Grzywińska-Rąpca
Department of Market Analysis and Marketing, Faculty of Economic Sciences,
University of Warmia and Mazury in Olsztyn, ul. Oczapowskiego 2, 10-957 Olsztyn, Poland
The aim of the research was identification the factors, which influencing consumer
perception of ecological food quality. The paper presents results of research conducted in
2005, 2010 and 2013 on the organic food market - pricing, distribution systems and
consumers of the north-eastern Polish. In purpose of gathering information on the
identification and assessment of factors, which have an influence on observing organic food
by consumer, were practiced the method of direct interview using standardized questionnaire
survey.
Declarations of respondents indicate an increasing interest, knowledge and commitment of
the respondents in the environment. Respondents indicate that the most important attribute of
organic food is its way of production, which gives the food health benefits and health care for
themselves and their families is the main theme of this group to purchase food. The results
show that the respondents surveyed see more and more the importance of green marketing
tools that highlight the enterprise in the field of environmental protection.
From executed researches result that in an opinion of the surveyed respondents the main
factor formative organic food quality is its high health value and their naturalness and
appropriate goodness. The research results allow to state that decisive majority of respondents
identified the food derives from organic agriculture to food which is produced without use of
chemical agent, in an region on small environmental contamination. Consumers appreciate the
fact, that organic food in comparison to conventional food includes less preservatives and is
characterized a good, natural taste, while the least attention put on to the appearance of this
food. The research results show that consumers expect assurance from organic food
producers, in the whole chain of production, safety of healing food and satisfy their
expectations connected with quality of this products.
Keywords: organic food, consumer behaviors, the attributes of organic food
13th IComSC’15
133
ENVIRONMENTAL PROTECTION IN THE DAIRY INDUSTRY
WITH PARTICULAR EMPHASIS ON WATER AND SEWAGE
MANAGEMENT
Barbara Hadryjańska
Department of Economics, Faculty of Economic and Social,
Poznań University of Life Sciences, ul. Wojska Polskiego 28 60-637 Poznań, Poland
Dairy companies use natural resources and at the same time in the production process
produce pollutions of all environmental components. Therefore, they are forced to introduce
activities to protect of environment. Companies of dairy industry develop an environmental
policy that is consistent with the National Environmental Policy. One of the main principles
of this policy is the principle of sustainable development that allows for the integration of
economic, environmental and social purposes. Companies, that produce their products
compliance with this rule, use of the sustainable production. Such production is associated
with environmental protection at every stage and it concerns water and sewage, waste
management and air protection against pollutions.
Most of the polish dairy companies, according to the empirical researches conducted
by the author, implement environmental activities. Only a few enterprises do not bring such
action, and mainly for financial reasons. Companies elaborating environmental policy are
guided by legislative respects and they see this as an opportunity to improve productivity and
increase efficiency. Priority for dairy enterprises is reduction of wastewater pollution load,
because in view of the nature of raw dairy industry first of all affects the water resources
quality.
The author compared the period immediately preceding the Polish accession to the EU
at the beginning of the second decade of the twenty-first century, she was able to observe
changes in the environmental protecting of dairy enterprises. These companies increased
environmental awareness of their employees and they reduced the amount of raw materials
needed for the production process. Moreover, most companies installed filters to reduce air
pollution and introduced gas furnaces. In this period environmental protection in the dairy
industry has been intensified and managers became more aware that such actions, besides
ecological effects, can bring economic benefits.
Keywords: environmental protection, water and sewage management, dairy industry, dairy
companies, environmental policy
13th IComSC’15
134
THE EUROPEAN APPROACH TO REGULATION OF QUALITY
REQUIREMENTS OF WATER-DISPERSION PAINTS AND COATINGS
Taras Karavayev, Valentyn Sviderskyi
Department of Commodity Science and Nonfoods Examination,
Faculty of Commodity Science and Trade Entrepreneurship
Kyiv National University of Trade and Economics, 19, Kioto st., 02156, Kyiv, Ukraine;
Analysis of the European approach shows that the requirements of coatings materials
include regulation of harmful components, primarily volatile organic compounds (VOCs):
Directive 1999/13/EC on the limitation of emissions of VOCs due to the use of organic
solvents in certain activities and installations and Directive 2004/42/EC on the limitation of
emissions of VOCs due to the use of organic solvents in certain paints and varnishes and
vehicle refinishing products. Other directives regulated heavy metals, residual monomers,
aromatic and other harmful compounds for the consumer and their emissions.
Analysis of mentioned directives and some standards such as EN 13300:2001 “Paints and
varnishes. Water-borne coating materials and coating systems for interior walls and ceilings.
Classification” and EN 1062-1:2004 “Paints and varnishes. Coating materials and coating
systems for exterior masonry and concrete. Part 1: Classification”, last are identical for the
Ukraine, we conclude that the European approach in quality first of all involves the safety of
water-dispersion paints (WDP). The second aim of quality is the corresponding of coatings
with customer requirements depending on the conditions and level of performance properties.
By most indicators aesthetic, performance and other properties of coatings (degree of
gloss, resistance to abrasion, wet, etc.) standard EN 13300 and EN 1062-1 covered the entire
range of values. All other indicators of coatings for exterior masonry and concrete (vapor
permeability, water permeability, etc.) provided an opportunity not to determine the
appropriate norm (Class 0). Therefore, the European approach assumes that any coating can
be classified according to the mentioned standards.
It is essential that the coating system adheres properly to the appropriately prepared
substrate to which it is applied. The coating shall be recoatable at least by the same coating
material. Technological and other indicators of WDP (viscosity, drying time, pH, etc.) may be
listed in the technical documentation of the manufacturer and agreed with the customer
(consumer).
Therefore, the European approach is to regulate the requirements to safety of coating
materials and systems. Technological indicators of WDP and performance properties of
coatings must agree between the manufacturer and the customer (consumer).
Keywords: coating materials, water-dispersion paints, safety, quality requirements
13th IComSC’15
135
THE IMPORTANCE OF CUSTOMER AWARENESS OF SELECTED
MANAGEMENT SYSTEMS
Marta Karkalíková
Department of Commodity Science and Product Quality, Faculty of Commerce,
University of Economics in Bratislava, Dolnozemská cesta 1, 852 35 Bratislava, Slovakia
Nowadays businesses increasingly aware that to achieve success and maintain
a competitive and stable position in the market is important not only to maximize the
satisfaction of customers by delivering quality products and services, but also eliminate the
impact of its business activities on the environment and protecting the safety and health of
employees at work.
The aim of this paper is to highlight the implementation of selected management systems
and their integration in terms of businesses operating in the Slovak market and aims to
identify and evaluate ideas, attitudes and awareness of customers and consumers on the issue
of selected management systems, particularly for quality management systems, environmental
management systems and management of health and safety at work. More and more
consumers are interested in environmental and social problems of society. When deciding on
the purchase of products or services consumers perceive both price and quality, but also take
into account the fact that the organization is socially responsible. Implementation of the
various management systems to improve efficiency and systematic management of the
enterprise may cause opacity and administrative burden. Therefore, businesses are trying to
bring together the different management systems into one integrated management system,
based on the principle of process management and on requirements of harmonious integration
of management systems.
Keywords: quality, management system, environmental management, process, integrated
management systems, management of health and safety at work
13th IComSC’15
136
EMPLOYEE VOLUNTEERING AND SOCIAL CAPITAL: NECESSARY
ELEMENTS OF CORPORATE SOCIAL RESPONSIBILITY NOT ONLY
IN LARGE ORGANIZATIONS
Magdalena Kaźmierczak
Department of Standardized Management Systems, Faculty of Commodity Science
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Corporate Social Responsibility (CSR) is a concept that is mostly connected to large
companies and their sustainability. However, small and medium enterprises (SMEs) also play
an important part in a society that is more and more concerned with sustainable development.
Corporate social responsibility in small and medium enterprises is more and more often
becoming a crucial component of company strategies and it offers opportunities for further
development. Such opportunity, as part of CSR, is given by, for example, Corporate
Volunteering. Employee volunteering and Social Capital are two of the most important
elements of CSR. As employee volunteering is increasingly regarded as a means of improving
companies' community and employee relations.
In this paper an attempt to answer two questions: what role in the concept of corporate
social responsibility plays volunteering, especially in the small and medium-sized enterprises
as well as how does it contribute to building social capital of these companies, is made.
Keywords: Social Corporate Responsibility (CSR), Employee volunteering, Social Capital
13th IComSC’15
137
CHALLENGES IN ENVIRONMENTAL EFFECTIVENESS
OF ELECTRICAL APPLIANCES: CONSUMER PERCEPTION
OF ENVIRONMENTALLY-FRIENDLY PRODUCTS AND APPLIANCE
TESTING FOR ENERGY LABEL ACCURACY
Ľubica Knošková
Department of Commodity Science and Product Quality, Faculty of Commerce,
University of Economics in Bratislava, Slovakia
The great challenge faced by economies today is to integrate environmental sustainability
with economic welfare by decoupling environmental degradation from economic growth.
Environmentally-friendly products were defined as having less negative impact on the
environment during production, use and disposal compared to other products.
Author in the paper deals with consumer perception of environmentally-friendly products
based on Flash Eurobarometer 367 and unhide consumer activities with major impact to
environment which are strongly linked to electrical appliances, their low energy consumption
and minimizing waste from electrical and electronic appliances. Consumers need to be able to
purchase products, confident in the knowledge that the information on the energy label is
accurate. Meanwhile manufacturers need to be confident that they are operating in a market
where all competitors play by the rules on a level playing field.
We analyze results of Appliance Testing for Energy Label Accuracy project ATLETE
which was designed to increase European-wide implementation and control of energy
labelling and eco-design implementing measures for appliances and enhance market
surveillance by systematic, effective and cost-efficient testing. The modularity of the
proposed methodological approach makes adaptation to other appliances and products
feasible with adaptations. Each step of the procedure has to be adapted to the type of
appliance or Energy Using Product to be tested, the most critical are probably the sampling
criteria, the market structure has to be carefully analyzed, and the laboratories selection.
A correlation appears to exist between the purchasing price and the energy efficiency class,
in the end, the highest the purchasing price and energy efficiency class, the higher the
probability of compliance. Based on the major outcomes of the project measures for the
compliance monitoring and commercial fairness are proposed.
Keywords: Environmental effectiveness, energy label, electrical appliance, appliance testing
13th IComSC’15
138
THE VALUE OF BRAND IMAGE AND DESIGN IN SEASONAL
PACKAGING
Małgorzata Lisińska-Kuśnierz
Department of Packaging, Faculty of Commodity Science, Cracow University of Economics,
ul. Rakowicka 27, 31-510, Kraków, Poland
The role of non-standard packaging as a promotional tool is to give consumers clear added
value in relation to standard packaging of given products. Some of the examples of such
packaging are: premium packaging, bonus packs and seasonal packaging. Specific brand
image and design associated with special occasions pertains to so called seasonal packaging
of products. To this group belong all the products which are generally purchased as Mother’s
Day, Christmas or Easter gifts etc. The packaging of such goods can boast completely new
design, new shape or seasonal graphics. Seasonal packaging might also be understood as
a slightly modified standard packaging with additional ornamental elements such as a
cardboard cover with holiday theme, supplements or a decorative bow emphasizing the idea
of a gift.
The aim of this paper is to present the results of comparative study of consumer
expectations relative to seasonal packaging and behaviors associated with the selection and
purchase of products in such packaging as well as image evaluation of these packages.
The research material consisted of special gift chocolate products on offer before
Christmas with holiday themes on product packaging, and without them. The findings of the
study allow to determine consumer preferences in terms of products’ packaging design,
selection of colors and graphic elements to be used that are strongly associated with
Christmas season. The research results point to the differences in product image and design
expectations of consumers depending on their gender. The confrontation between the
consumers’ expectations regarding the visual aspects of seasonal packaging and their
purchasing choices of chocolate products as Christmas gifts showed the importance of the
brand recognition and its determining role as opposed to holiday graphics or unusual
packaging shape. The assessment of packaging attractiveness of the examined products
complemented the analysis of consumer preferences for seasonal packaging.
Keywords: seasonal packaging, brand image, design
13th IComSC’15
139
PECULIARITY OF OCCUPATIONAL THREATS IN AGRICULTURE
ACTIVITIES
Małgorzata Lotko
Department of Economics, Faculty of Commodity and Quality Sciences,
The Technological-Humanistic University in Radom,
ul. Chrobrego 31, 26-600 Radom, Poland
Agriculture, as one of the oldest forms of economic activities aims at delivering food for
humans and resources for the industry. Character of work on farms is totally different from
the one of the work performed during industrial production. Seasonal intensification of works
as well as the great diversification of the said works requires a number of various skills and it
generates numerous threats.
A worker - farmer is exposed to the number of varied threats, also these connected with
seasonal character and wide differentiation of performed activities. Occupational threats in
agricultural activity are connected with operation of various machines and agricultural tools,
farm animals, direct contact with dangerous biological and chemical factors, exposure to
noise, mechanical vibrations, dustiness and long-lasting stay in difficult atmospheric
conditions. Accidents in agriculture usually have one fundamental cause which may be
affected by a number of indirect factors.
In the paper, the peculiarity of occupational threats in the environment, where agricultural
activities are performed was discussed. The trial of systematizing these threats was taken.
Also, statistical material concerning accidents at work was presented, as well as good work
practices on farms.
Keywords: occupational threats, agriculture
13th IComSC’15
140
SUSTAINABLE PRODUCTION AND CONSUMPTION AND GOOD
QUALITY OF LIFE
Jerzy Łańcucki
Department of Standardized Management Systems, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61 – 875 Poznań, Poland
The study attempts to evaluate the correlation between the implementation of the policy of
sustainable production and consumption and the standard of living.
This issue is relevant as the crisis spreading through the economies of many countries in
2008 made it evident that without a new development strategy it would be difficult not only to
improve, but also to maintain the quality of life of people in many countries of the world. The
crisis was accompanied by mounting problems, such as: negative effects of globalisation,
growing demand for limited resources and ageing.
For this reason, all undertakings aimed at achieving the desired economic objectives that
take into account social and environmental considerations deserve close attention.
Among the three priorities that were included in the Europe 2020 strategy, adopted by the
European Commission, one can find sustainable development, i.e. promoting a more resource
efficient, greener and more competitive economy.
The aim of the strategy is improving the quality of life of the citizens through sustainable
society that manages and uses the resources in an effective manner. Thus, the strategy focuses
on improving the well-being of people.
Based on the reports drafted by international organizations, such as Eurostat, Central
Statistical Office of Poland (GUS) and the European Commission, the study attempts to
assess the real impact of the development strategies on the welfare of citizens as well as to
indicate the conditions and circumstances that are the determinants of effective strategy for
sustainable development.
Keywords: quality of life, sustainable production and consumption, determinants of
sustainable development
13th IComSC’15
141
DETERMINANTS OF THE CHOICE OF DIETARY SUPPLEMENTS
IN THE SELF-SERVICE PHARMACIES
Paulina Majewska
Department of Product Marketing, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
The main objective of this study was to investigate the determinants of consumer’s buying
behaviour when choosing dietary supplements in the self-service pharmacies.
The consumer`s buying behaviour was assessed by a questionnaire, consisted of 19
questions and the metrics. The survey questions related to the frequency of shopping in self-
service pharmacies, the use of dietary supplements and consumer behaviour when choosing
those supplements. One hundred respondents of all ages participated in the survey.
The conducted survey allowed to answer the question what factors affect consumers'
purchasing decisions in the process of buying dietary supplements in the self-service
pharmacies.
Analyzing the results it can be concluded that consumers themselves decide to purchase
and use the quasi-drugs, guided by the current promotion at the pharmacy. The customers also
make their decision to buy a supplement based on appearance of its packaging. This means
that the appearance of the packaging influences on product sales. The product packaging is a
manufacturer’ discriminant. Meticulously designed packaging makes the consumers more
likely to acquire the product and convince them of its effectiveness.
The research analysis indicates that the packaging, advertising and promotions affect the
decisions made by the consumers in the self-service pharmacies.
Thus, all the above-mentioned factors should be taken into consideration in the sales
process. In the era of self-service pharmacies especially those products which choice belongs
only to the consumer should have an encouraging design.
Increasingly evident trend of consumers’ self-treatment should convince the manufacturers
of dietary supplements to control the product at every stage of its development.
Keywords: dietary supplements, package, pharmacies, determinants of the choice, self-
service pharmacies, consumer behaviour
13th IComSC’15
142
ECOMANAGEMENT AND AUDIT SCHEME IN PUBLIC
ORGANIZATIONS IN POLAND
Alina Matuszak-Flejszman
Department of Normalized Management Systems, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61 – 875 Poznań, Poland
The Eco-Management and Audit Scheme (EMAS) in Poland is not as popular as the
environmental management system in compliance with the ISO 14001 standard. However, it
includes a number of elements which may be used by public organizations. One of the
elements is an organization’s emphasis not only on direct environmental aspects, but also on
the indirect ones resulting from the third-party interference in the environmental activity.
Public organizations, in particular institutions responsible for realizing the environmental
policy of Poland, within the scope of their administrative activity are mainly focused on
questions related to providing opinions and issuing decisions linked with investments having
impact on the environment. The organizations within their decisions must embrace the
sustainable development principle. Hence, the EMAS implemented in such organizations
plays a significant role.
The article touches upon the process of implementing the Eco-Management and Audit
Scheme in all Regional Directorates of Environmental Protection in Poland realized with the
use of requirements included in ordinance 1221/2009. The paper also discusses the visible
benefits of this management system at the initial stage of its implementation and functioning.
Moreover, the indirect environmental aspects, the attitude towards their identification and
evaluation as well as towards issues related to managing significant aspects have been
highlighted. Finally, the interrelation between managing significant environmental aspects
and process approach has been indicated.
Regional Directorates of Environmental Protection are institutions responsible for the
realization of the environmental protection policy within the following scope: environmental
protection management, including Natura 2000 areas, as well as monitoring the investment
process. They also realize tasks linked with preventing and repairing damages to the
environment. Furthermore, these institutions are responsible for environmental information
management.
The implementation of the Eco-Management and Audit Scheme has allowed many
institutions to comprehensively observe the environmental management issues in an
organization, as well as it indicated the way organizations may have impact on the
environment through managing indirect environmental aspects taking into account important
elements of process management, managing by objectives and competency-based
management.
Keywords: environmental aspects, eco-management and audit scheme, EMAS,
environmental management system, EMS
13th IComSC’15
143
THE LIFE CYCLE OF BEDDING PRODUCTS WITH VOLUMETRIC
FILLERS
Galyna Mykhailova, Valentyna Osiievska
Department of Commodity Science and Nonfoods Examination,
Faculty of Commodity Science and Trade Entrepreneurship
Kyiv National University of Trade and Economics, 19, Kioto st., 02156, Kyiv, Ukraine
The term "Product’s life cycle" is used by marketing experts and commodity science
experts to define duration of using the product for its intended purpose.
Product’s life cycle is a period during which the product is on the market, passing various
stages of development. There are classical type of Product’s life cycle and over than 16
variants of it which are determined by the characteristics of demand for certain goods.
The life cycle’s duration most of non-food goods has classical type. The volume of
turnover in this cycle depends on features of the period during which product is passed of its
life cycle. The offering period is related to new products, and the volume of its turnover begin
to increase from zero to a certain value, from which begins the second period – growth. The
modal trade turnover values are in the appropriate range and characterize the "maturity" of
demand for certain good and maximum realization/sales. Decline period begins at appropriate
point which leads to decrease of goods sales and finally to the disappearance of the product.
The life cycle evaluation of bedding products with volumetric fillers is used for:
Evaluation of opportunities that improve environmental aspects of products at various
stages of the life cycle, including the stage of recycling;
Assistance during decision-making in industrial organizations while strategic planning
and priorities setting;
Identifying environmental performance, including measurement techniques;
Environmental labeling or declaration of environmental cleanliness textiles.
The scheme of the full life cycle of bedding products with volumetric fillers is shown on
the figure 1.
Figure 1. The full life cycle of bedding products with volumetric fillers
The duration of separate stage of bedding products life cycle is determined by many
factors: production technology, system design of wear resistance, aesthetic design, hygiene
and environmental safety.
Keywords: product’s life cycle, bedding products, volumetric fillers
Bedding products
Textile solid
household waste
Textile solid household
waste which couldn’t be
utilized
Second Hand
Cleaning,
disinfection, etc.
Filler
Textile cloth
for cover
Fibres
Recovered raw
materials
13th IComSC’15
144
FOOD QUALITY ASSURANCE STANDARDS IN THE FIELD OF PRIMARY
PRODUCTION
Magdalena Paździor
Department of Design and Technology, Faculty of Material Science, Technology and Design,
Kazimierz Pulaski University of Technology and Humanities,
ul. Chrobrego 27, 26-600 Radom, Poland
Food production is a subject to numerous system solutions for health quality. The common
objective and the most important task for the general quality work undertaken in the
organization of production is to achieve the quality level of products in accordance with
customer’s preferences. Ensuring the quality requirements of consumers is a continuous
activity, including each of the stages of the life cycle of a food product.
Primary production is focused around the products of the soil and livestock and activities at
the farm or at a similar level. It’s products are the raw materials for food companies. The level
of food quality is closely dependent on the quality of raw materials and intermediates used in
its production. According to current regulations of hygiene laid down in Regulation EU, food
companies should ensure that the materials are protected from contamination including any
processing and taking into account which raw material will undergo during food production.
Besides, they must comply with the relevant Community and national laws relating to the
control of hazards in primary production and related activities.
The work presents the ordering systems and supporting efforts of organizations
manufactured primary products to ensuring that they are appropriate quality care.
Manufacturing companies operating in the field of primary food production are in most cases
the mandatory implementation of quality assurance systems. These systems ensure the
implementation of the objectives of meeting the needs and expectations of customers,
improve the functioning of the organization, but also at the same time guarantee the health
safety of food offered to consumers. In presented work it was also identified EU and national
regulations introducing the obligation to apply quality assurance systems of health foods in
primary production implemented at farm level. The rules applicable to primary production
and related activities aimed at improving the state of food safety were discussed.
Keywords: quality, food safety, quality systems, primary production
13th IComSC’15
145
THE IMPLEMENTATION OF THE REQUIREMENTS
OF THE ISO 22000 STANDARD ON THE BASIS OF AN INTEGRATED
MANAGEMENT SYSTEM OF FOOD INDUSTRY
ORGANIZATION – A MODEL SOLUTION
Stanisław Popek
Department of Food Commodity Science, Faculty of Commodity Science
Cracow University of Economics, ul. Rakowicka 27, 31-510 Kraków, Poland
Food safety is usually an extremely important economic, competitive and social aspect. For
the food industry companies, a critical issue, in the present market-driven situation
(globalization, competitiveness, high supply), is high quality goods production, especially
health quality ones. In Poland, as well as in other European Union countries, legal regulations
concerning food production and trade are in force, including legal regulations (Minister of
Health Regulations), introducing the duty of the introduction and the use of the food safety
management system. Good Hygienic Practice (GHP), Good Manufacturing Practice (GMP)
and Hazard Analysis and Critical Control Points (HACCP) belong to the obligatory food
quality and safety management systems in the food industry companies. Quality Management
System based on the ISO 9001:2009 standard) and Food Safety Management System – the
ISO 22000 standard (PN-EN ISO 22000:2005) belong, among others, to non-obligatory food
quality and safety management systems in the food industry companies.
Considering the more frequent use of additional quality systems, based on ISO norms, by
food industry companies, the analysis of possibilities of introducing the Food Safety
Assurance System (based on the ISO 22000:2005 standard) on the basis of the existing and
functioning Quality Management System, has been conducted in the present work.
The data was acquired from 10 food industry companies, in which the integrated ISO 9001
system is functioning and the HACCP by doing interviews with companies` quality proxies
being the subject of the research.
Keywords: food, safety, ISO 22000:2005
13th IComSC’15
146
WHEN QUALITY IS CHANGING
Piotr Przybek
Department of Industrial Commodity Science, Faculty of Commodity Science,
Cracow University of Economics ul. Rakowicka 27, 31-510 Kraków, Poland
Prospect theory has become one of the most frequently cited theory and is widely used in
economics, finance, management and many other areas. A common application of prospect
theory are decisions with money involvement. Less frequently, prospect theory is applied in
issues relating to decisions with time involvement and very rarely in terms of quality.
Determine the quality of the product has crucial importance for the consumer. The benefits
that the product brings are dependent on its quality. If the purchaser makes incorrect selection
he cannot be fully satisfied; in extreme situations, it may be even challenged meaning of the
purchase. In the absence of information directly related to the quality, to its assessment of
buyer may use other available information, e.g. price level. In this case the applied decision
rule is based on the positive correlation between price and quality level.
The present study aimed to demonstrate the significance of differences in valuation of
growth and reduce the level of product quality. The scope of the research included surveys
and statistical analysis of its results including questions about consumers attitude to change
the quality level.
One of the questions asked to enter price of the product (reference price 100 PLN) that
respondent is willing to pay in the face of change (reduce/increase) the level of product
quality by a specified fraction. To estimate of statistical significance of differences in
evaluating the growth and reduce the level of product quality the ANOVA was used.
Obtained curve showing valuation function that has run straight for the increasing area of
quality and is convex for reducing area of quality. From the course of valuation function is
clear that preferences will depend on how the problem will be worded. If the reference point
on the graph of valuation function we take so that the result of the decision will be felt as a
gain, valuation function is rising straight line (y ≈ 0.5x). Therefore, it will demonstrate an
aversion to risk which is measured with lower probability to satisfy by a higher quality
product than would have resulted from proportional increase (y = x). If the reference point we
set the in such a way that the outcome of the decision will be felt as a loss, a decision-maker
demonstrates a tendency to avoid losses (especially at the initial values of reduced quality).
Keywords: prospect theory, quality and price, valuation of quality changes
13th IComSC’15
147
CONSUMER AWERNESS ON NON-FOOD PRODUCTS’ SAFETY
VERSUS THREATS TO HUMAN HEALTH AND LIFE CAUSED
BY THESE PRODUCTS
Renata Salerno-Kochan
Department of Industrial Products, Faculty of Commodity Science,
The Cracow University of Economics, ul. Rakowicka 27, 31-510 Kraków, Poland
Consumer goods, both food and non-food products, may posses various threats to human
health or even life. Although this fact has been recognized quite long time ago and resulted in
the introduction legislation in European and other countries, it still requires a special attention.
This observation relates particularly to the non-food products. In author opinion, the problem
of their safety is underestimated in comparison to food safety and often belittled by
consumers.
Non-food products constitute diverse range of common use products, including cars, toys,
cosmetics, clothes, household products, sport equipment, a variety of tools used at home or
garden etc. These products may cause chemical as well as physical threats to human health
that may result from their composition or construction, moreover sometimes they are difficult
to identify or predict. In order to eliminate or rather minimize risk associated with non-food
product use variety of regulations were defined and introduced. It should be noted that these
regulations do not guaranty that all products available on the store shelf are safe for
consumers. They give tools that allow to supervise consumer goods on the market and
presumption that product is safe if it meets the defined in legislation or appropriate standards’
requirements.
The purpose of this paper is to present the actual problems related to the non-food product
safety assurance on the European and Polish markets, paying the special attention to the major
threats to human health caused by various kinds of non-food products and to consumer
awareness on these threats and on the problem of product safety in general. The proposition of
new regulation on consumer product safety will be discussed as well.
Keywords: non-food products, safety, threats, requirements, consumer awareness
13th IComSC’15
148
THE PRACTICAL ASPECTS OF ALLERGEN MENAGEMENT
IN THE MEAT MANUFACTURING IN THE UNITED KINGDOM
Ewa Sikora, Justyna Górna
Department of Standardized Management Systems, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Food allergy causes an unusual reaction from the immune system which presents
incidences of various clinical symptoms. The symptoms have the same character and occur
always after eating food of which the person is allergic. Allergens can be vegetable protein
molecules or of animal origin. The food manufactures have legal requirements to inform
customers on a label about all allergens present in any product offered for sale. While in the
case of allergen free products they have to make every effort to avoid cross contamination
with allergens which are present in the factory. The proper management of allergens has the
benefit of allowing the company to avoid losses relating to the withdrawal of the product from
the market; loss of position in the industry and reduces the risk of having to defend cases in
the UK courts.
The context of this article is the study of the legal regulations and voluntary standards
introduced by the company. The aim of this article is to discuss the most important factors for
successful management of allergens by the example of a meat manufacturer in the UK. A
group of these factors include food labelling, employee training, risk analysis of cross
contamination, audits and checks of suppliers, validation and verification of the cleaning
process and the process of new products in development. The second part of the article is
detailed research in to the issue that such a large number of hospitalizations (4500) and deaths
(10) from food allergy still occur every year in the UK, despite all the safety procedures and
legislation currently in force. These numbers indicate that the legal regulations and the
requirements of the voluntary standards must continue to improve the management of
allergens in food manufacturing.
Keywords: food allergy, allergen management
13th IComSC’15
149
PURCHASING THROUGH ALTERNATIVE MARKETING CHANNELS
BY LARGE CITIES’ INHABITANTS
Bogdan Sojkin
Department of Product Marketing, Faculty of Commodity Science
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
The article presents purchasing behaviours of the inhabitants of large Polish cities
(Warsaw, Wrocław, Katowice, Poznań, Lublin) with respect to marketing channels other than
retail shops. These channels include catalogue shopping, the Internet, newspaper or magazine
advertisements, TV offers, direct sale, and mail order shopping. The analysis of the
purchasing behaviours will be based on consumer research carried out in 2014 and 2015 in the
cities mentioned above. It will comprise the frequencies of the purchases according to
demographic cross sections.
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150
ALTERNATIVE FORMS OF CONSUMPTION – AN ATTEMPT
TO COUNTERACT AGAINST FOOD WASTE
Maria Śmiechowska
Department of Commodity and Quality Science, Faculty Entrepreneurship and Quality
Science Gdynia Maritime University, ul. Morska 81-87, Gdynia, 81-225, Poland
This article presents selected issues in sustainable consumption in the context of limiting
food losses and food waste. The basis for the development of civilization is to ensure the
quality of life while respecting the environment. Such expectations correspond to the idea of
sustainable development, which introduces the development of society to ensure a balance
between the economic, environmental, and social factors.
Increasing globalization has caused a number of significant changes also in the area of
food production and consumption. Apart from favorable changes, unfavorable ones are also
observed, like some kind of race between the producers and consumers of food, which is
reflected by the overproduction of food in some parts of the world leading to wastage, which
in turn is important for the environment, the state budget, and households.
Research in the field of reducing the effects of waste concerns on the one hand the
awakening of environmental awareness and reducing consumerism in the society, and on the
other hand - to find mechanisms that will ensure decrease in the number of hungry people in
the world. Consumers promoting a new lifestyle and consumption behaviors try to oppose
food waste. These include ecominimalists and freegans.
Keywords: sustainable consumption, food waste
13th IComSC’15
151
ECO-BALANCED SCORECARD AS SUPPORTING TOOL IN EMAS
SYSTEM
Beata Szyszka, Alina Matuszak-Flejszman
Department of Normalized Management Systems, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61 – 875 Poznań, Poland
Balanced Scorecard (BSC), a management tool developed by Kaplan and Norton, is an
instrument that allows organizations to monitor their performance and organizational goals
and objectives. A widely-known BSC approach is based on four main perspectives: financial
perspective, customer perspective, internal business processes perspective and the perspective
of learning and development. The method makes it possible to monitor aspects of an
organization's activities that have an impact on the future success and allows specifying the
purposes that go beyond the area of financial planning.
Implementing environmental management systems such as international normalized ISO
14001 or European EMAS (Eco-management and Audit Scheme) enjoys popularity since the
mid-90s. However, some of implemented systems in organizations suffer problems and are
not as effective as it was expected. In many cases, management systems are run in the
operating level and often there are not sufficiently connected with strategic management and
planning. Integration the environmental objectives into the organization’s strategy seem to be
vulnerable area. The traditional BSC can be modified and used as a supporting tool in
environmental management systems in order to help organization in evaluating the
effectiveness and efficiency of its proceedings in the context of environmental goals.
Integrating environmental aspects into BSC is usually based on the three most common
integration scenarios:
- Including environmental (ecological) and social aspects into four existing perspectives,
- Adding the fifth perspective (eco-social-perspective) to the four basic perspectives,
- Implementing an independent environmental or social balanced scorecard.
Keywords: environmental aspects, eco-management and audit scheme, environmental
management system, environmental performance indicators, balanced scorecard,
environmental reporting
13th IComSC’15
152
TREATS TO CONSUMERS USING WEIGHT ON POLISH MARKET
OF MEASURING INSTRUMENTS
Joanna Wiśniewska, Leszek Matuszak, Alicja Maleszka
Department of Natural Science and Quality Assurance, Faculty of Commodity Science,
Poznań University of Economics, al. Niepodległości 10, 61-875 Poznań, Poland
Basic target is to reach a high and common level of consumer protection in the whole EU.
Measurements play an important part in economy, health care, environment protection, trade,
public safety, science and sport. Measurements are used by consumers as a basis of financial
clearings, medical diagnoses, goods verification in industry or evaluation of the level of
environmental pollution. The tools used for measurements are one of key elements for their
accuracy. Therefore, unreliable measuring instruments carry a great risk for consumers
resulting in insufficient weigh or quantity, as well as faulty decisions in health care and
environment protection or non-conformable goods on the market.
Weighs are one of the most common measuring instruments used on the market i.e. in
financial clearings between suppliers and consumers, as well as in goods packing control
process. In this article a considerable attention has been given to the threats and risks
concerning weights on the market. The risk can be analyzed on two levels: at the stage of
weights implementation on the market and during their use.
In order to ensure consumer protection and provide reliable measuring instruments state
organs conduct inspections. In Poland the planning and operations during implementation of
measuring instruments on the market are performed centrally by Office of Competition and
Consumer Protection. Specialized units to perform an inspection are Regional Inspectorates of
Trade Inspection.
Prior to an inspection planning there should be made an analysis of reasons and origin
mechanisms of nonconformities of weights operating on the market (both during weight
implementation on the market and during their use). The source to identify threats is
information from the consumers, consumer organizations, producers, importers, suppliers,
market control organs, the media and the results of inspection of instruments in use.
The article describes threats deriving from the links of the supply chain (producers,
importers, distributors), as well as from the users (e.g. goods sellers or entrepreneurs
producing and packing goods) when it comes to weights used in economy. The results of risk
analysis enable to develop a list of priority activities in reference to target group of units
which put weights on the market or use them.
Keywords: public interest, measurement, consumer risk, measuring devices
13th IComSC’15
153
BUSINESS CONTINUITY MANAGEMENT SYSTEM BS 25999-2
IN POLAND: EMPIRICAL STUDIES
Sławomir Zapłata
Department of Standardized Management System, Faculty of Commodity Science,
Poznań University of Economics, , al. Niepodległości 10, 61-875 Poznań, Poland
This paper presents unique results of the first survey in Poland in area of business
continuity management system BS 25999 (BCMS). Key motives, barriers of implementing
and results of BCMS are identified, both theoretically and practically during surveys. Figures
of quantitative survey among all 158 companies in Poland with “ISO/IEC 27001” allow to
verify research hypothesis. There are many factors influencing perception of BCMS, the main
is connected with specific of every organization and branch. Normalized management
systems, independently of normative basis, are similar because of systematic approach and
prevention aim, so results have practical implications for every organization.
There were three stages of project. The first stage was theoretical recognition of business
continuity area in the literature. The second level was connected with empirical study among
companies with “BS 25999-2 certificate” in Poland. This stage were done by direct interview
with certification body which certificated all five BCMS in Poland (quality survey). Results
of this empirical survey was utilized to detect motives, barriers of implementing and effects of
normalized business continuity management system in organizations in Poland. The third tier,
empirical study among companies with “ISO/IEC 27001 certificate”, was realized by internet
survey with questionnaires (quantitative survey). Theoretical investigation and empirical
researches were conducted from May 2011 to August 2012. Survey project was financed by
National Science Centre (number of project: N N115 410640).
The results are limited to specific business continuity management system BS 25999-2 and
geographically to Poland. Results of quantitative survey were gained through questionnaire
study among companies with ISMS ISO/IEC 27001 which have the biggest experience with
business continuity area. However normalized management system, independently of
normative basis, are similar as for goal of functioning system – prevention aim and run a
business with minimization of negative events. Therefore results have practical implications
for every organization which consider implementing normalized management system and
constitute base for further survey in area of BCMS in different object range.
Keywords: Poland, BS 25999, business continuity, management system, BCMS, ISMS
13th IComSC’15
154
ASSESMENT OF CHANGING LEVEL OF MUNICIPAL WASTE
RECOVERY AND DISPOSAL IN POLAND AFTER THE YEAR 2004
Joanna Zarębska
Department of Environment and Public Sector Economy Management,
Faculty of Economics and Management,
The University of Zielona Góra, Podgórna 50, Zielona Góra 65-246, Poland
The aim of European Union policy is to implement the principles of sustainable
development, in which particularly important are: environmental protection and rational
management of resources. Major role is given to waste management and appropriate
prioritization of activities in this area. The main goal of waste management are prevention,
minimization and elimination of wastes "at source", as well as encouraging efficient use of
natural resources through recovery and recycling of waste. Storage process should be
minimalized over the years until the complete elimination. As shown by statistics data,
unfortunately in Poland, the process is very slow.
Poland as an EU member, has adopted community goals of efficient waste management
and adequate hierarchy of activities, which resulted in positive effects. Analysis of the data
provided by the Central Statistical Office over the past nine years, we see a significant
increase in the level of recovery and recycling of municipal waste. In 2013 municipal waste
comprised 8% of all waste generated or 11.295 million Mg. All together it was 9.47 million
Mg of municipal waste collected in 2013. Wastes selected from municipal waste (i.e. paper,
glass, plastics, metals and others) accounted for only 13.5% (1.275 million Mg), and mixed
waste accounted for 86.5% (8.199 million Mg). To these data should be added the wastes
from a 15th group - packaging waste collected, but excluding packaging waste collected in a
group of municipal wastes - about 3.56 million Mg more wastes. These wastes because of
their nature and place of formation could be entirely recovered or be subjected to recycling
processes. In 2013 the recycling rate was 15.82%, composting or fermentation - 12.99%, 8%
of municipal wastes are subjected thermal transformation and the storage level is 63.11%.
Landfilling is still the most common form of municipal waste disposal.
Keywords: sustainable development, waste management, municipal waste, recovery,
recycling
13th IComSC’15
155
INDEX
A
Adamczyk W., 25
Ankiel-Homa M., 129
Antos K., 29
B
Banach J. K., 93, 126
Banasiewicz A., 43
Belinska S., 94
Biazik E., 27
Biegańska M., 47
Bielak E., 44
Bińczak O., 95
Błaszczyk A., 45
Bocho-Janiszewska A., 23, 52
Borowicz J., 47
Borycka B., 46
Brezinski H., 16
C
Capelletti G.N., 24
Cheba M., 80
Chomaniuk N., 21
Chorążyk D., 27
Chrzanowski M., 39
Cierpiszewski R., 49, 54, 58, 76
Cieszyńska A., 48
Cytawa S., 50
Czarnowska M., 96, 109
Czerwonka D., 78, 79
D
Dankowska A., 26
Dereszewska A., 50
Diakov O., 94
Di Noia A.E., 130
Dmowski P., 28
Dogadalska K., 111
Dobrucka R., 49
Dudczak J., 51, 54
Dziarska B., 122
F
Foltynowicz Z., 15, 69, 81
G
Gajowiak M., 65, 86, 87
Garbowska B., 97
Gliszczyńska-Świgło A., 112, 115
Głowik A., 77
Górna J., 131, 148
Gruszczyńska M., 65, 86, 87
Grygier A., 98
Grzybowska-Brzezińska M., 132
Grzywińska-Rąpca M., 132
Gujska E., 96, 109
Gwiazdowska D., 47, 57, 99, 103, 105, 113
H
Hadryjańska B., 133
Heimowska A., 52
Hornik S., 83
J
Jagiełło O., 65, 86, 87
Jakubowska D., 100
Jarossová M.A., 101
Jasnowska-Małecka J., 102, 103
Jastrzębska M., 53
Juś K., 99, 103, 104, 105, 113
K
Kafel P., 35
Kalak T., 54
Kamczycka B., 55
Karavayev T., 134
Karkalíková M., 135
Kasperski K., 47
Kaźmierczak M., 136
Kiewlicz J., 56
Klimaszewska E., 65, 80, 86, 87
Kluczyńska K., 67, 99, 103, 105
Kmieć P., 109
Knošková L., 137
Kołożyn-Krajewska D., 33
Komakha V., 66
Komisarczyk A., 39
Kopeć W., 27
Korzeniowski A., 58
Kosmowska N., 57
Koszewska M., 36
Kotarska K., 59
Kowalska M., 60
Kowalska S., 39
Kozak W., 82
Krajewski K., 33
13th IComSC’15
156
Krasowska K., 61
Krucińska I., 39
Krupska A., 122
Krysińska N., 76
Kwaśniewska D., 62, 73
L
Lech T., 106
Lesiów T., 31
Le Than-Blicharz J., 107, 108
Lewandowicz J., 107, 108
Ligaj M., 51
Lipińska M., 33
Lisińska-Kuśnierz M. 138
Lopriore G., 24,
Lotko M., 139
Ł
Łańcucki J., 140
Łuczak W., 57
M
Majcher M., 98
Majchrzak D., 108
Majewska P., 141
Makowska A., 107
Maleszka A., 152
Malinowska P., 63
Małecka M., 95, 116, 118
Małysa A., 64, 65, 86, 87
Małyszek Z., 107, 108
Marcinkowska E., 44
Marjańska E., 30
Matuszak L., 152
Matuszak-Flejszman A., 142, 151
Mazurek D., 117
Mayor M., 17
Merezhko N., 66
Michalak J., 96, 109
Michocka K., 43, 57, 67
Mikusek M., 114
Miszczyk A., 110
Morawska M., 52, 68
Muradin M., 69
Mykhailova G., 143
N
Newerli-Guz J., 70
Nicoletti G.M., 24, 130
Niewelt A., 31
Nitkiewicz T., 25, 71
Nowak F., 109
Nowak N., 102
Nowak S., 72
Nowicki P., 34
O
Ogorzałek M., 38, 80
Oprawa M., 73
Orzechowska-Przybyła K., 31
Osiievska V., 143
P
Pachołek B., 110
Pawlak-Lemańska K., 111, 112
Pawłowski T., 89
Paździor M., 144
Perczak A., 99, 113
Pietrzak-Fiećko R., 97
Popek M., 74, 114
Popek S., 145
Przybek P., 146
Przybyłowski P., 21
Przygoński K., 124, 125
Puchalski M., 39
Pudło A., 27
R
Radzymińska M., 97, 100
Rudzińska M., 98
Rutkowska M., 52
Russo C., 24
Rybicka I., 115
Rychwalski M., 25, 71
S
Salerno-Kochan R., 147
Samotyja U., 95, 116, 117
Sawoszczuk T., 22
Scelsa D., 24
Seweryn A., 78, 79
Shulga O., 66
Sielicka M., 116, 118
Sikora E., 148
Sikorska E., 111, 120
Skiba T., 27
Sojkin B., 149
Staniewska K., 100
Sviderskyi V., 66, 134
Syguła-Cholewińska J., 22, 44
Szakiel J., 75
Szczygieł P., 28
Szpakowska M., 30
Sztajnowski S., 39
Szychowiak E., 54
Szymusiak H., 56
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157
Szyszka B., 151
Ś
Śmiechowska M., 150
Śmigielska H., 107
Świątkowska M., 37
T
Tichoniuk M., 47, 76
Turek P., 77
Tyrakowska B., 112
W
Wasilewski T.,38, 78, 79, 80
Waśkiewicz A., 99, 113
Wieczorek D., 59, 62, 73
Wilczyńska A., 21, 119
Wilkiewicz E., 88
Witczak J., 81
Witkowska M., 64
Wiśniewska J., 152
Włodarska K., 111, 120
Wojciechowska P., 47, 82
Wojnarowska M., 25, 71
Wojtowicz E., 121, 122
Wolak A., 83
Wolniak R., 32
Wójcicki K., 123
Wrzosek H., 39
Wrzosek M., 33
Wybieralska K., 43, 59
Z
Zaborowska Z., 124, 125
Zapłata S., 153
Zarębska J., 154
Zarzyka O., 112
Zieliński R., 62, 72, 84, 85
Zięba M., 65, 86, 87, 88
Ziomek M., 60
Zmudziński W., 89
Ż
Żbikowska A., 60
Żuchowski J., 80
Żywica R., 126
13th IComSC’15
158
COOPERATION
