Projects funded by the NCN

Information on the principal investigator and host institution

Information of the project and the call

Keywords

Equipment

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Study on the kinetics inactivation of selected plant enzymes from oxidoreductase group by using supercritical carbon dioxide and high pressure processing methods

2015/17/D/NZ9/02079

Keywords:

supercritical carbon dioxide high pressure carbon dioxide enzyme activity oxidoreductases inactivation

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 :

Instytut Biotechnologii Przemysłu Rolno-Spożywczego im. prof. Wacława Dąbrowskiego

woj. mazowieckie

Other projects carried out by the institution 

Principal investigator (from the host institution):

dr Krystian Marszałek 

Number of co-investigators in the project: 3

Call: SONATA 9 - announced on 2015-03-16

Amount awarded: 257 800 PLN

Project start date (Y-m-d): 2016-02-12

Project end date (Y-m-d): 2018-09-11

Project duration:: 31 months (the same as in the proposal)

Project status: Project settled

Project description

Download the project description in a pdf file

Note - project descriptions were prepared by the authors of the applications themselves and placed in the system in an unchanged form.

Equipment purchased [PL]

  1. homogenizator ciśnieniowy (45 000 PLN)
  2. komora ekstrakcyjna o poj.300 mL (Applied Separations) (19 000 PLN)

Information in the final report

  • Publication in academic press/journals (7)
  • Book publications / chapters in book publications (2)
  1. Effect of high pressure techniques on the stability of anthocyanins in fruits and vegetables
    Authors:
    Marszałek, K., Woźniak, Ł., Kruszewski, B., Skąpska, S
    Academic press:
    International Journal of Molecular Sciences (rok: 2017, tom: 18, strony: 277), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/ijms18020277 - link to the publication
  2. Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long term cold storage
    Authors:
    Marszałek K., Woźniak Ł., Barba F.J., Skąpska S., Lorenzo J.M, Zambon A., Spilimbergo S.
    Academic press:
    Food Chemistry (rok: 2018, tom: 268, strony: 279-286), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2018.06.109 - link to the publication
  3. Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes of cloudy apple juices after high pressure processing and subsequent refrigerated storage
    Authors:
    Marszałek K., Szczepańska J., Starzonek S., Woźniak Ł., Skąpska S., Rzoska S., Jorge A. Saraiva, Jose M. Lorenzo, Barba F.J.
    Academic press:
    Journal of Food Process Engineering (rok: 2019, tom: 42,4, strony: 13034), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1111/jfpe.13034 - link to the publication
  4. Kinetic modelling of tissue enzymes inactivation and degradation of pigments and polyphenols in cloudy carrot and celery juices under supercritical carbon dioxide
    Authors:
    Marszałek K., Krzyżanowska J., Woźniak Ł., Skąpska S.
    Academic press:
    Journal of Supercritical Fluids (rok: 2016, tom: 117, strony: 26-32), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.supflu.2016.07.016 - link to the publication
  5. Comparative effect of supercritical carbon dioxide and high pressure processing on structural changes and activity loss of oxidoreductive enzymes
    Authors:
    Marszałek K., Doesburg P., Starzonek S., Szczepańska J., Woźniak Ł., Lorenzo J.M., Skąpska S., Rzoska S., Barba F.J.
    Academic press:
    Journal of CO2 Utilization (rok: 2019, tom: 29, strony: 46-56), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.jcou.2018.11.007 - link to the publication
  6. The application of supercritical carbon dioxide for the stabilization of native and commercial polyphenol oxidases and peroxidases in cloudy apple juice (cv. Golden Delicious)
    Authors:
    Marszałek K., Kruszewski B., Woźniak Ł., Skąpska S.
    Academic press:
    Innov. Food Sci. & Emerg. Technol. (rok: 2017, tom: 39, strony: 42-48), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.ifset.2016.11.006 - link to the publication
  7. Kinetic modelling of polyphenol oxidase, peroxidise, pectin sterase, polygalacturonase and main pigments degradation in beetroot juice during high pressure carbon dioxide treatment
    Authors:
    Marszałek K., Krzyżanowska J., Woźniak Ł., Skąpska S.,
    Academic press:
    LWT- Food Science and Technology (rok: 2017, tom: 85, strony: 412-417), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.lwt.2016.11.018 - link to the publication
  1. The Preservation of Fruit and Vegetable Products under High Pressure Processing
    Authors:
    Marszałek K., Szczepańska J., Woźniak Ł., Skąpska S., Barba F.J., Brnčić M., Brnčić S.R.
    Book:
    Encyclopedia of Food Security and Sustainability (rok: 2019, tom: 1, strony: 481-492), Wydawca: Elsevier
    Status:
    Published
  2. Emerging technologies and their mechanism of action
    Authors:
    Marszałek K., Woźniak Ł., Wiktor A., Sczepańska J., Skąpska S., Witrowa-Rajchert D., Meléndez-Martínez J.A., Saraiva JA., Barba F.J
    Book:
    Fermentation Processes Emerging and Conventional Technologies (rok: 2020, ), Wydawca: Wiley
    Status:
    Submitted

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