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Information on the principal investigator and host institution

Information of the project and the call

Keywords

Equipment

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Interactions of protein and protein hydrolysates with hydroxycinnamic acids of antioxidant properties in model studies and pro-healthy food products

2011/03/B/NZ9/00745

Keywords:

hydroxycinnamic acids protein hydrolysates microencapsulation protein digestibility antioxidant activity pro-healthy food

Descriptors:

  • NZ9_7: Nutrition and food sciences

Panel:

NZ9 - Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation

Host institution :

Politechnika Łódzka, Wydział Biotechnologii i Nauk o Żywności

woj. łódzkie

Other projects carried out by the institution 

Principal investigator (from the host institution):

dr hab. Grażyna Budryn 

Number of co-investigators in the project: 8

Call: OPUS 2 - announced on 2011-09-15

Amount awarded: 275 212 PLN

Project start date (Y-m-d): 2012-08-30

Project end date (Y-m-d): 2015-08-29

Project duration:: 36 months (the same as in the proposal)

Project status: Project settled

Equipment purchased [PL]

  1. Zestaw do zagęszczania próżniowego z wyposażeniem (koncentrator prózniowy typu mikro) (77 000 PLN)

Information in the final report

  • Publication in academic press/journals (7)
  • Articles in post-conference publications (6)
  1. Inclusion complexes of β-cyclodextrin with chlorogenic acids (CHAs) from crude and purified aqueous extracts of green Robusta coffee beans (Coffea canephora L.)
    Authors:
    Budryn Grażyna, Nebesny Ewa, Pałecz Bartłomiej, Rachwał-Rosiak Danuta, Hodurek Paweł, Miśkiewicz Karolina, Oracz Joanna, Żyżelewicz Dorota
    Academic press:
    Food Research International (rok: 2014, tom: 61, strony: 203-212), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.013 - link to the publication
  2. Changes of free and nanoencapsulated phenolic acids from green coffee added to different food products during processing and in vitro enzymatic digestion
    Authors:
    Grażyna Budryn, Donata Zaczyńska, Danuta Rachwał-Rosiak
    Academic press:
    Food Research International (rok: 2016, tom: 89, strony: 1004-1014), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodres.2015.12.011 - link to the publication
  3. Interactions of free and encapsulated hydroxycinnamic acids from green coffee with egg ovalbumin, whey and soy protein hydrolysates
    Authors:
    Grażyna Budryn, Donata Zaczyńska, Bartłomiej Pałecz, Danuta Rachwał-Rosiak, Sylwia Belica, Helena den-Haan, Jorge Peña-García, Horacio Pérez-Sánchez
    Academic press:
    LWT - Food Science and Technology (rok: 2016, tom: 65, strony: 823-831), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.lwt.2015.09.001 - link to the publication
  4. Effect of green coffee polyphenols on properties of protein hydrolysates in model systems
    Authors:
    Grażyna Budryn, Donata Zaczyńska, Danuta Rachwał-Rosiak
    Academic press:
    Journal of Food Processing and Preservation (rok: 2017, tom: brak, strony: 45301), Wydawca: Wiley
    Status:
    Published
    DOI:
    10.1111/jfpp.12908 - link to the publication
  5. Changes of properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids
    Authors:
    Grażyna Budryn, Donata Zaczyńska, Danuta Rachwał-Rosiak, Joanna Oracz
    Academic press:
    European Food Research and Technology (rok: 2015, tom: 240, strony: 1157-1166), Wydawca: Springer
    Status:
    Published
    DOI:
    10.1007/s00217-015-2419-9 - link to the publication
  6. Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products
    Authors:
    G.Budryn, D. Zaczyńska, J. Oracz
    Academic press:
    LWT - Food Science and Technology (rok: 2016, tom: 73, strony: 197-204), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.lwt.2016.06.019 - link to the publication
  7. Effect of inclusion of chlorogenic acids from green coffee bean in β-cyclodextrin on their interactions with whey, egg white and soy proteins
    Authors:
    Grażyna Budryn, Bartłomiej Pałecz, Danuta Rachwał-Rosiak, Joanna Oracz, Donata Zaczyńska Sylwia Belica, Inmaculada Navarro-González, Josefina María Vegara Meseguer, Horacio Pérez-Sánchez
    Academic press:
    Food Chemistry (rok: 2015, tom: 168, strony: 276-287), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2014.07.056 - link to the publication
  1. Availability of hydroxycinnamic acids from coffee after their supplementation to different kinds of food
    Authors:
    Grażyna Budryn, Donata Zaczyńska, Danuta Rachwał-Rosiak
    Conference:
    Biologically Active Compounds in Food, International Conference (rok: 2015, ), Wydawca: Wydawnictwo Politechniki Łódzkiej
    Data:
    konferencja 15-16 pażdziernika
    Status:
    Published
  2. Biodostępnośc suplementu polifenoli zielonej kawy modyfikowana oddziaływaniem z żywnością
    Authors:
    G. Budryn, D. Zaczyńska, A.Budryn
    Conference:
    VI Ogólnopolska Konferencja Dietetyki Congressus Dietetica 2016 (rok: 2016, ), Wydawca: Polskie Stowarzyszenie Dietetyków
    Data:
    konferencja 1-2 kwietna
    Status:
    Published
  3. Beta-cyclodextrin complexes with chlorogenic acids from green coffee extract
    Authors:
    Budryn G., Żyżelewicz D., Nebesny E., Rachwał-Rosiak D., Pałecz B.
    Conference:
    CoCoTea 2013, Second International Congress on Cocoa, Coffee and Tea, Neapol (rok: 2013, ), Wydawca: Komitet Organizacyjny
    Data:
    konferencja 9-11 październik 2013
    Status:
    Published
  4. Evaluation of interactions of food protein hydrolysates with hydroxycinnamic acids from coffee bean in free form or included in β-cyclodextrin
    Authors:
    Grażyna Budryn, Donata Zaczyńska, Bartłomiej Pałecz, Danuta Rachwał-Rosiak, Joanna Oracz, Sylwia Belica, Helena den-Haan, Jorge Peña-García, Horacio Pérez-Sánchez
    Conference:
    CoCoTea 2015, Third Internaional Congress on Cocoa, Cofee and Tea, Aveiro (rok: 2015, ), Wydawca: Komitet Organizacyjny
    Data:
    konferencja 22-24 czerwiec 2015
    Status:
    Published
  5. Benefits of food phenolic compounds cyclodextrine inclusion
    Authors:
    Donata Zaczyńska
    Conference:
    XVI National Academic seminar of Biotechnology Students & VI International Conference of Biotechnology Students (rok: 2014, ), Wydawca: OSDWAzymut Sp. z o.o.
    Data:
    konferencja 21-23 listopad 2014
    Status:
    Published
  6. Effect of microencapsulation of coffee bean polyphenols on their bioavailability in the presence of protein formulations
    Authors:
    Grażyna Budryn, Donata Zaczyńska, Bartłomiej Pałecz, Sylwia Beliza, Horacio Perez-Sanchez
    Conference:
    IV Ogólnopolska Konferencja Dietetyki Congressus Dietetica (rok: 2014, ), Wydawca: Polskie Stowarzyszenie Dietetyków
    Data:
    konferencja 4-5 kwietna 2014
    Status:
    Published

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