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Preface

According to the long-term plan accepted by the Editorial Board, in the middle of April 2015 we present to our readers the 43rd issue of the Polish Journal of Commodity Science. Continuing efforts to widen the group of our  readers we present some papers in English version. Continuing efforts to widen the group of our readers we present some papers in English version. As before, regardless the language of the original publication, each paper contains a wide summary in both Polish and English. The summaries of all the works published one can find on our webpage http://www.tpj.uniwersytetradom.pl. A series of 11 articles in this issue of our journal is opened by two survey-based works. In the first one, Niewczas and Sikora present the results of their research on food safety. In the study conducted in three provinces of south-eastern Poland the respondents assessed the safety of food, lack of  reservatives and other food additives, flavor, country of origin, price, lack of GMO ingredients, ease of preparation, nice appearance. The highest average scores were obtained (in the order): flavour, safety, lack of preservatives and  ther additives in food. The authors concluded that the responses varied due to the socio-demographic characteristics of consumers. In the next paper Majewska et al. discuss the evaluation of the knowledge of young consumers in the field of nutritional information and determine to what extent this knowledge contributes in proper nutrition. The  tudy was conducted using a survey questionnaire. The results obtained indicate a strong youth interest in nutrition  nformation provided on the packaging of food products. The respondents declared their willingness to gain additional knowledge about the nutritional value. A series of six consecutive works is devoted to research results related to  ood quality. In the first of these works Halagarda and Kowa-Halagarda discuss the properties of food-freezing containers made of low density polyethylene. The paper presents the results of measurements of selected physical  arameters of bags made of low-density polyethylene. Samples of packaging materials were stored for 6 months at a  emperature of -18°C. Their mechanical properties were measured monthly. No significant changes in the parameters  easured during storage were observed. Analysis of bottled water consumption in comparison with other beverages among preschool-aged children is the subject of the paper by Gątarska. The study was conducted among 5–6 year-old children using a questionnaire interview. The results obtained reveal a wide variety of liquids consumed  y pre-school children. Most preschoolers declare mineral water consumption, which is most commonly associated with fun and dining. In addition, most preschoolers consume flavored waters and, usually away from home, other sweet beverages. In the next paper Gralak et al. present the results of research on the content of  ntioxidant compounds in the selected functional beverages. Isotonic, energetic and health & wellness drinks were tested. The total content of phenolic compounds and antioxidant activity using DPPH radical were measured. It was  ound that some of the selected functional drinks were enriched with compounds that increase the antioxidant  ctivity, but their content in the product was negligible. The quality of block meat products on the Lublin market is the  ubject of the paper by Florek et al. Organoleptic and physical-chemical tests of block preserves were performed. The results were compared with analogous properties of block meats. It was found that the block meats had cutting force, hardness, gumminess and chewiness significantly increased, as compared to the block preserves. Moreover,  he color determiners in the two groups were comparable, except for brightness.In the next paper Przetaczek et al.  resent the results of the study aimed to answer the question of whether there is a correlation between the sensory uality and consumer preferences with selected physicochemical properties of jellies and gels concentrates available on the Polish market. Based on the survey, it was found that the results of sensory analysis correlate well with the results of instrumental measurements of acidity and protein content as well as color and texture parameters performed on the prepared gels studied jellies. In the last work in the field of food commodities Jasińska and Skryplonek present the results of their research on the effect of cooling storage time on selected quality features of
ricotta cheese. The sensory evaluation was performed to determine the content of water, fat and sodium chloride, titratable and acidity activity and hardness of the cheese. The authors concluded that the ricotta cheese samples varied by organoleptic characteristics and by the rate of changes of physico-chemical indicators during refrigeration storage. In the consecutive article Malinowska shows the applicability of some exotic fruit as a potential source of antioxidants in cosmetic formulations. The author presents the results of research on the antioxidant activity of five commercial cosmetic exotic fruit extracts available on the Polish cosmetics market: sausage tree, banana, date palm, ujube and noni. It was found that these materials exhibit a high antioxidant potency, which creates an opportunity for their use in cosmetic products as natural antioxidants. The possibility of the application of topological indices to estimate some of the properties of aqueous solutions of surfactants is the subject of the paper by Zielinski. The author discusses the structure of the Wiener index and its applicability to the determination of the critical micelle concentration for several homologous series of ionic and nonionic surfactants.In each case a very good linear correlation was obtained. These observations may be used in practice to estimate the performance of unknown isomers of these important components of many products. In the last work Bocho-Janiszewska investigated the effect of the content of non-ionic surfactants belonging to the group of oxyethylated and oxypropylated compounds on selected physicochemical properties of machine laundry liquids. It was found that increase of the oxypropylated compound content affected the foaming ability of liquids intended for machine washing. On the other hand, too high content of these surfactants caused a significant decrease in viscosity and washing properties of the tested compositions. Optimal composition of the products was proposed.The 43rd issue of the quarterly is closed by the regular column “TPJ Announcements”. It contains information on the Polish Quality Prize and on the food conference organized by the Military Institute of Hygiene and Epidemiology in Warsaw.

I wish you a nice reading

Prof. dr hab. inż. Ryszard Zieliński

TPJ Editor

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