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2018

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Komitet Naukowy/Scientific Committee:

Prof. Jerzy Żuchowski, Uniwersytet Technologiczno-Humanistyczny, Radom, Polska – Przewodniczący Komitetu Naukowego

Prof. Girma Biresaw, United States Department of Agriculture, Peoria, Illinois, USA Prof. Tom Bramorski, University of Wisconsin, Whitewater, Wisconsin, USA Prof. Horst Brezinski, Technische Universität – Bergakademie, Freiberg, Niemcy Prof. Pasquale Giungato, University of Bari “Aldo Moro”, Bari, Włochy Prof. Marcel Mayor, University of Basel, Szwajcaria

Prof. Mitsuharu Mitsui, University of Okayama, Okayama, Japonia

Prof. Marian W. Sułek, Uniwersytet im. Kardynała Stefana Wyszyńskiego, Warszawa, Polska Prof. Sun Yongqiang, China Research Institute of Daily Chemical Industry, Taiyuan, Shanxi, Chiny Prof. Ryszard Zieliński, Uniwersytet Ekonomiczny, Poznań, Polska

Redaktorzy Naczelni/Editors in Chief:

Dr hab. inż. Tomasz Wasilewski, prof. UTH, Uniwersytet Technologiczno-Humanistyczny w Radomiu Prof. dr hab. inż. Ryszard Zieliński, Uniwersytet Ekonomiczny w Poznaniu

Redaktorzy Tematyczni/Subject Editors:

Towaroznawstwo kosmetyków i produktów chemii gospodarczej – dr hab. inż. Tomasz Wasilewski, prof. UTH

Towaroznawstwo opakowań – prof. dr hab. Małgorzata Lisińska-Kuśnierz Towaroznawstwo przemysłowe – prof. dr hab. inż. Ryszard Zieliński Towaroznawstwo żywności – prof. dr hab. Maria Śmiechowska Zarządzanie jakością – prof. dr hab. inż. Jerzy Żuchowski

Towaroznawstwo wyrobów tekstylnych i odzieżowych, bezpieczeństwo produktów nieżywnościowych – dr hab. inż. Renata Salerno-Kochan, prof. nadzw. UE

Redaktor Statystyczny/Statistical Editor:

Dr hab. Andrzej Sokołowski, prof. UEK Komitet Redakcyjny/Editorial Board:

Dr Anita Bocho-Janiszewska, Uniwersytet Technologiczno-Humanistyczny w Radomiu Prof. dr Pasquale Giungato, Uniwersytet im. Aldo Moro w Bari

Dr inż. Emilia Klimaszewska, Uniwersytet Technologiczno-Humanistyczny w Radomiu Dr hab. Małgorzata Lotko, Prof. Uniwersytet Technologiczno-Humanistyczny w Radomiu Dr inż. Anna Małysa, Uniwersytet Technologiczno-Humanistyczny w Radomiu

Dr inż. Małgorzata Zięba, Uniwersytet Technologiczno-Humanistyczny w Radomiu Adres Komitetu Redakcyjnego

Uniwersytet Technologiczno-Humanistyczny, ul. Chrobrego 27, 26-600 Radom, tel. (48) 361-75-39; e-mail: tpj@uthrad.pl, www.tpj.uniwersytetradom.pl

Redakcja czasopisma „Towaroznawcze Problemy Jakości” informuje, że formą referencyjną czasopisma jest wersja drukowana.

Publikacje można nadsyłać na adres Komitetu Redakcyjnego ISSN 1733-747X

Wydawcy:

 Uniwersytet Technologiczno-Humanistyczny im. K. Pułaskiego, ul. Malczewskiego 29, 26-600 Radom

 Instytut Technologii Eksploatacji – PIB, ul. K. Pułaskiego 6/10, 26-600 Radom Opracowanie wydawnicze: Joanna Iwanowska, Iwona Nitek

Wydawnictwo

ul. Malczewskiego 20A, 26-600 Radom, tel. centr. (48) 361-70-33, fax (48) 361-70-34 e-mail: przypis@poczta.onet.pl http://www.uniwersytetradom.pl

Wydawnictwo Naukowe Instytutu Technologii Eksploatacji – PIB

ul. K. Pułaskiego 6/10, 26-600 Radom, tel. centr. (48) 364-42-41, fax (48) 364-47-65 e-mail: instytut@itee.radom.pl http://www.itee.radom.pl

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Spis treści

Przedmowa ... 7 Joanna Katarzyna Banach, Stefan S. Smoczyński, Ryszard Żywica:

Żywność ekologiczna a konwencjonalna – implikacje jakościowe

i środowiskowe ... 15 Małgorzata Lisińska-Kuśnierz, Bartłomiej Kabaja: Użyteczność

i informacyjność opakowań bag-in-box soków not from concentrate ... 23 Grzegorz Suwała, Michał Halagarda: Ocena wpływu tradycyjnej metody

wytwarzania na jakość i skład chemiczny komercyjnego soku gruszkowego

tłoczonego na zimno ... 35 Paweł Turek: Rola marki w ocenie jakości na przykładzie sensorycznych badań kawy ... 48 Przemysław Dmowski, Maria Śmiechowska, Sandra Pawłowska: Autentyczność wybranych kaw dostępnych na rynku Trójmiasta ... 57 Olga Bińczak, Wojciech Zmudziński: Stopień ekstrakcji glinu do naparów

herbacianych w wyniku jego interakcji z kwasem cytrynowym ... 68 Daria Kaczmarek, Ryszard Zieliński: Wpływ składu rozpuszczalnika

na aktywność przeciwrodnikową ekstraktów suszu lebiodki pospolitej ... 76 Michał Halagarda, Małgorzata Miśniakiewicz: Wartość odżywcza i jakość

sensoryczna pieczywa żytniego i pszenno-żytniego produkowanego metodami

tradycyjnymi ... 86 Tomasz Pukszta, Aneta Ocieczek, Marta Korpowska: Zawartość barwników

karotenoidowych w papryce czerwonej w zależności od czasu zamrażalniczego

przechowywania i metody rozmrażania ... 99 Katarzyna Marchwińska, Daniela Gwiazdowska, Krzysztof Juś: Aktywność

przeciwbiofilmowa komercyjnych wodnych roztworów zawierających

nanocząsteczki miedzi, srebra i złota ... 109 Artur Wolak, Grzegorz Zając: Analiza zmian lepkości dynamicznej olejów

silnikowych w warunkach eksploatacji. Część 2 ... 118 Marzenna Popek: Alternatywne źródła energii w transporcie morskim ... 126 Informacje ... 135

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composition ... 35 Paweł Turek: The role of brand in quality assessment on the example of sensory evaluation of coffee ... 48 Przemysław Dmowski, Maria Śmiechowska, Sandra Pawłowska: The authenticity of the selected coffee brands available on Tricity market ... 57 Olga Bińczak, Wojciech Zmudziński: The degree of aluminum extraction to tea infusions due to its interaction with citric acid ... 68 Daria Kaczmarek, Ryszard Zieliński: Effect of solvent composition on antiradical activity of dried Origanum vulgare extracts ... 76 Michał Halagarda, Małgorzata Miśniakiewicz: Nutritional value and sensory

quality of rye and wheat-rye breads as influenced by traditional methods

of their production ... 86 Tomasz Pukszta, Aneta Ocieczek, Marta Korpowska: Content of carotenoid

pigments in red bell peppers depending on the duration of frozen storage

and the thawing method ... 99 Katarzyna Marchwińska, Daniela Gwiazdowska, Krzysztof Juś: Antibiofilm

activity of commercial water solutions containing copper, silver and gold

nanoparticles ... 109 Artur Wolak, Grzegorz Zając: Appraisal of the dynamic viscosity of synthetic

oils used under similar operating conditions. Part 2 ... 118 Marzenna Popek: Alternative sources of energy in maritime transport ... 126 Informations ... 135

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P r z e d m o w a

Zgodnie z przyjętym przez Kolegium Redakcyjne długoterminowym planem wy- dawniczym w pierwszych dniach lipca 2018 roku oddajemy do rąk Państwa – naszych czytel- ników – pięćdziesiąty szósty numer kwartalnika Towaroznawcze Problemy Jakości (Polish Journal of Commodity Science). Kontynuując próby rozszerzenia grona naszych czytelników, wszystkie artykuły publikujemy w angielskiej wersji językowej. Jednocześnie przypominamy, że obecnie redakcja kwartalnika przyjmuje do publikacji artykuły przygotowane wyłącznie w języku angielskim. Tak jak poprzednio, każdy artykuł zawiera obszerne streszczenie zarów- no w języku polskim, jak i angielskim. Streszczenia wszystkich prac opublikowanych na ła- mach kwartalnika w obydwu wersjach językowych dostępne są również na stronie internetowej naszego czasopisma pod następującym adresem: http://www.tpj.uniwersytetradom.pl. Ponadto obecnie na stronie internetowej dostępne są w formule open-access pełne wersje wszystkich artykułów, które zostały opublikowane na łamach naszego czasopisma do roku 2017 włącznie.

Serię 12 artykułów obecnego wydania naszego czasopisma otwiera praca Banach, Smo- czyńskiego i Żywicy dotycząca implikacji jakościowych i środowiskowych żywności konwencjonalnej i ekologicznej. W pracy omówiono istotę rolnictwa ekologicznego oraz szcze- gólne zasady i sposoby pozyskiwania żywności określanej jako ekologiczna. Autorzy wskazu- ją, że parametry charakteryzujące wartość odżywczą żywności pochodzenia roślinnego są zwykle bardziej korzystne dla produktów ekologicznych w porównaniu z żywnością wytwa- rzaną metodami konwencjonalnymi. Zwraca się uwagę także na zawartość obcych związków chemicznych decydujących o wartości zdrowotnej żywności ekologicznej, która według Auto- rów jest najczęściej niższa niż w żywności konwencjonalnej.

Przedmiotem pracy Lisińskiej-Kuśnierz i Kabai jest użyteczność i informacyjność opako- wań bag-in-box soków not from concentrate (NFC). Celem badań przeprowadzonych przez Autorów było określenie preferencji konsumentów i ich opinii odnośnie do korzystania z soków w opakowaniach bag-in-box, a także przeprowadzenie konsumenckiej oraz eksperc- kiej oceny opakowań wybranych soków jabłkowych. W badaniach stosowano zmodyfikowaną metodę TVScore, co umożliwiło dokonanie oceny opakowań w zakresie widoczności, czytel- ności i zrozumienia oznakowania obligatoryjnego oraz oceny piktogramów informujących o sposobie użycia opakowania bag-in-box. Stwierdzono, że żadne z badanych opakowań so- ków jabłkowych nie spełniało w pełni oczekiwań konsumentów, co wskazuje na potrzebę badań projektów nowych oraz modyfikowanych opakowań bag-in-box.

Tematyka jakości soków stanowi cel badań Suwały i Halagardy. Autorzy omawiają wyniki badań własnych dotyczących jakości soków gruszkowych zarówno pod względem bezwzględ- nych wymagań jakości uzgodnionych z przemysłem, jak również pod kątem ich autentyczno- ści i tożsamości. Na podstawie przeprowadzonych badań fizykochemicznych i organoleptycz- nych soków gruszkowych nie stwierdzono istotnych różnic pomiędzy dwiema badanymi gru- pami soków gruszkowych bezpośrednich. Stwierdzono, że badane soki gruszkowe charaktery- zowały się podobnym stopniem niezgodności z wytycznymi Kodeksu Praktyki w zakresie kryteriów oceny ich autentyczności i tożsamości.

Przedmiotem badań prezentowanych w dwóch kolejnych pracach jest jakość kawy.

W pierwszej z nich Turek przedstawia wyniki badań własnych dotyczące roli marki w ocenie jakości kawy. Na podstawie wyników badań sensorycznych dotyczących oceny jakości kaw rozpuszczalnych oraz porównania uzyskanych wyników z wynikami badań dotyczących preferencji wybranych marek kawy Autor stwierdza, że usiłuje odpowiedzieć na pytanie czy występuje zgodność między postrzeganiem marki testowanej kawy a oceną sensoryczną prze- prowadzoną za pomocą testu ślepego. Otrzymane przez Autora wyniki badań wskazują, że nie ma dużej zgodności między samym wyobrażeniem o jakości badanej kawy na podstawie zna- jomości jej marki a wynikami przeprowadzonej oceny sensorycznej.

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W drugiej pracy Dmowski, Śmiechowska i Pawłowska przedstawiają wyniki badań wła- snych dotyczących autentyczności wybranych kaw dostępnych na terenie Trójmiasta. Celem pracy było zbadanie autentyczności wybranych kaw ziarnistych na podstawie oceny wizualnej ziaren, a w przypadku kaw palonych na podstawie zawartości kofeiny. Zaobserwowano liczne przypadki braku informacji, że produkt stanowi mieszaninę kilku gatunków kawy. Ponadto stwierdzono, że zawartość kofeiny może być wykorzystana w procesie badania autentyczności kawy.

Kontynuując tematykę jakości napojów w pracy Bińczak i Zmudzinskiego badania doty- czące bezpieczeństwa napojów herbacianych przygotowywanych z dodatkiem soku z cytryny.

Wprowadzany w ten sposób do herbaty kwas cytrynowy przyczynia się do ekstrakcji jonów glinu w postaci rozpuszczalnego w wodzie i łatwo przyswajalnego cytrynianu glinu, kumulu- jąc się w tkankach, może wywołać wiele zmian (głównie w układzie nerwowym), w tym cho- robę Parkinsona i Alzhaimera. W pracy przedstawiono wyniki badań własnych dotyczące wpływu obecności kwasu cytrynowego na zdolność ekstrakcji glinu z liści herbaty. Najwyż- szy wzrost wyekstrahowanego glinu z herbaty w wyniku dodatku kwasu cytrynowego stwierdzono dla herbaty czerwonej a najmniejszy dla herbaty zielonej.

W kolejnej pracy Kaczmarek i Zieliński przedstawiają wyniki badań własnych dotyczą- cych wpływu składu rozpuszczalnika stosowanego w procesie ekstrakcji suszu lebiodki po- spolitej (Oreganum vulgare) na aktywność przeciwrodnikową ekstraktów o potencjalnym zastosowaniu w wyrobach kosmetycznych. Praca stanowi zapis wyników badań dotyczących czasu trwania ekstrakcji suszu lebiodki pospolitej w układach wodno-alkoholowych oraz skła- du stosowanych ekstrahentów na wartości wyróżników jakościowych charakteryzujących aktywność przeciwrodnikową otrzymywanych ekstraktów. Stwierdzono, że w badanych ukła- dach zawierających wodne roztwory alkoholu etylowego mieszaniny zawierające około 50%

etanolu okazały się bardziej efektywnymi ekstrahentami substancji o właściwościach przeciw- rodnikowych niż pojedyncze rozpuszczalniki.

Halagarda i Miśniakiewicz przedstawiają wyniki badań własnych dotyczące wartości od- żywczej i jakości sensorycznej handlowych próbek pieczywa żytniego i pszenno-żytniego produkowanego metodami tradycyjnymi. Porównując wartość odżywczą pieczywa konwen- cjonalnego i pieczywa wytwarzanego metodami tradycyjnymi, nie stwierdzono istotnych różnic, chociaż tradycyjne pieczywo mieszane zawierało mniej soli konwencjonalnej. Odno- towano pewne różnice w wartości kalorycznej oraz zawartości wody i węglowodanów w obu typach pieczywa.

W kolejnej pracy Pukszta, Ocieczek i Korpowska prezentują wyniki badań własnych doty- czące zmian zawartości barwników karotenoidowych w papryce czerwonej w zależności od czasu zamrażalniczego przechowywania oraz zastosowanej metody rozmrażania. Wykazano istotny wpływ czasu zamrażalniczego przechowywania oraz metody rozmrażania na zawar- tość oznaczanych karotenoidów w papryce czerwonej przechowywanej w stanie zamrożonym.

Stwierdzono, że rozmrażanie papryki w temperaturze 5°C pozwala na zachowanie większej zawartości barwników karotenoidowych w papryce niż rozmrażanie papryki w temperaturze 20°C.

Biofilmy złożone z układu wielu gatunków mikroorganizmów, które wykazują zwiększoną oporność na powszechnie stosowane substancje przeciwdrobnoustrojowe w porównaniu z komórkami planktonowymi stanowią zagrożenie dla utrzymania czystości linii technolo- gicznych w czasie procesów produkcyjnych. Badania prowadzone przez Marchwińską, Gwiazdowską i Jusia związane są z określeniem możliwości utrzymania bezpieczeństwa mi- krobiologicznego linii produkcyjnych. Badano aktywność przeciwbiofilmową komercyjnych wodnych roztworów zawierających cząstki nanomiedzi, nanosrebra i nanozłota. Zaoobserwo- wano zróżnicowaną aktywność antybiofilmową badanych roztworów zależną od rodzaju

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szczepu, stężenia komórek bakterii, rodzaju oraz stężenia nanocząstek. Stwierdzono najwyż- szą skuteczność antybiofilmową roztworów zawierających cząstki nanosrebra.

W kolejnej pracy Wolak i Zając przedstawiają wyniki drugiej części badań eksploatacyj- nych olejów silnikowych. Autorzy określali zmiany lepkości dynamicznej olejów silnikowych występujące podczas rzeczywistej eksploatacji silników spalinowych. Stwierdzono, że uzy- skane wyniki mogą być pomocne przy podejmowania racjonalnych decyzji dotyczących okre- su eksploatacji stosowanych olejów silnikowych.

W ostatniej pracy Popek przedstawia problematykę transportu morskiego z punktu widze- nia jego wpływu na wzrost zanieczyszczenia powietrza i wody. Celem pracy jest analiza moż- liwości dostarczania energii ze źródeł odnawialnych dla statków. Autorka stwierdza, że transport morski ma istotny wpływ na jakość powietrza przez emisję gazów cieplarnianych (GHG) i pyłu zawieszonego (PM) pochodzącego z gazów spalinowych, co może mieć poważne konsekwencje dla zdrowia ludzi i długości życia, a także dla ekosystemu lądowego i morskiego.

W pracy omówiono możliwości wykorzystania biopaliwa, skroplonego gazu naturalnego oraz metanolu, a także energii słonecznej i jądrowej jako alternatywnego paliwa w transporcie morskim.

Pięćdziesiąty szósty numer naszego kwartalnika zamyka stała rubryka „Informacje TPJ”.

Zamieszczono w niej test o dokonaniach prof. dr. hab. inż. Jerzego Żuchowskiego z Uniwer- sytetu Technologiczno-Humanistycznego w Radomiu z okazji jubileuszu 50-lecia pracy nau- kowej Profesora.

Życzę Państwu przyjemnej lektury.

Redaktor TPJ

prof. dr hab. inż. Ryszard Zieliński

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P r e f a c e

According to the long-term plan accepted by the Editorial Board, in the first days of July 2018 we present to our readers the 56^th issue of the Polish Journal of Commodity Science.

Continuing the efforts to widen the group of our readers all the papers are published in English. We would like to remind that now, only papers written in English are accepted by the editors. As before, each paper contains a wide summary in Polish and English. The summaries in both language versions of all the works published one can find on our web page http://www.tpj.uniwersytetradom.pl. Moreover, at the web page an open-access to all the papers published up to 2017 is offered.

A series of 12 articles in the current issue of our magazine is opened by the work of Banach, Smoczyński and Żywica regarding the qualitative and environmental implications of conventional and organic food. The work discusses the essence of organic farming as well as specific rules and ways of obtaining food designated as organic. The authors indicate that the parameters characterizing the nutritional value of foods of vegetable origin are usually more favorable for organic products compared to foods produced by conventional methods.

Attention is also drawn to the content of foreign chemical compounds that determine the health value of organic food, which according to the authors is usually lower than for conventional food.

The object of the work of Lisińska-Kuśnierz and Kabaj is the usefulness and informability of the packaging of bag-in-box not from concentrate juices (NFC). The aim of the researchwas to determine the preferences of consumers and their opinions on the use of juices in bag-in- box packaging, as well as consumer and expert assessment of the packaging of selected apple juices. The research applied a modified TVScore method, which enabled the evaluation of the packaging in terms of visibility, legibility, understanding of obligatory marking and assessment of pictograms informing about the way of using the bag-in-box packaging. It was found that none of the apple juice packaging tested met the expectations of consumers fully, which indicated the need for research on new and modified bag-in-box packaging designs.

Juice quality is the subject of research by Suwała and Halagarda. The authors discuss the results of their tests on the quality of pear juices in terms of absolute quality requirements agreed with the industry, as well as their authenticity and identity. On the basis of physicochemical and organoleptic tests of pear juices, no significant differences between the two groups of direct pear juices investigated were observed. It was found that the tested pear juices were characterized by a similar degree of non-compliance with the guidelines of the Code of Practice regarding the criteria of assessing their authenticity and identity.

The subject of the research presented in the two subsequent papers is the quality of coffee.

In the first of these, Turek presents the results of research on the role of the brand in assessing the quality of coffee. Based on the results of sensory tests regarding the quality of instant coffee and comparison of the results obtained with the results of studies on the preferences of selected coffee brands, the is trying to answer the question whether there is a compatibility in the perception of the tested coffee brand and the sensory evaluation carried out using a blind test. The results obtained by the author indicate that there is no significant compatibility of the idea of the quality of the coffee on the basis of its brand knowledge and the results of the sensory evaluation.

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In the second article, Dmowski, Śmiechowska and Pawłowska present the results of their research on the authenticity of selected coffees available in Tri-City. The aim of the study was to examine the authenticity of selected coffee beans on the basis of visual assessment of grains and in the case of roasted coffees - on caffeine content. There were numerous cases of lack of information that the product was a mixture of several types of coffee. In addition, it was found that the caffeine content could be employed in the process of testing the authenticity of coffee.

In the paper by Bińczak and Zmudzinski research on the safety of tea drinks prepared with the addition of lemon juice was discussed. Citric acid introduced into tea contributes to the extraction of aluminum ions in the form of water-soluble and easily digestible aluminum citrate, which accumulates in tissues and thus, can cause many changes (mainly in the nervous system) including Parkinson's and Alzheimer's diseases. The paper presents the results of research on the effect of the presence of citric acid on the ability to extract aluminum from tea leaves. The maximal increase of extracted aluminum from tea as a result of the addition of citric acid was found in the case of red tea, while minimal - for green tea.

In the next article, Kaczmarek and Zieliński present the results of research on the effect of the solvent composition used in the extraction of dried marjoram (Oreganum vulgare) on the antiradical activity of extracts with potential applications in cosmetic products. The work is a record of the results of the research on the duration of extraction of dried marjoram in water- alcoholic systems and on the effect of the composition of extractants applied on the values of qualitative determinants characterizing the antiradical activity of extracts obtained. It was found that in the tested systems containing aqueous solutions of ethyl alcohol, mixtures containing about 50% ethanol proved to be more effective extractants than single solvents.

Halagarda and Miśniakiewicz present the results of research on the nutritional value and sensory quality of commercial rye bread and wheat-rye bread produced using traditional methods. Comparing the nutritional value of conventional bread and bakery products made by traditional methods, no significant differences were found, although the traditional mixed bread contained less salt. There were some differences in the calorific value as well as water and carbohydrate content between both types of bread.

In the next paper, Pukszta, Ocieczek and Korpowska present the results of research on changes in the content of carotenoid pigments in red bell peppers depending on the duration of freezing storage and the method of thawing used. A significant influence of freezing storage duration and thawing method on the content of carotenoids in red bell peppers stored in a frozen state was demonstrated. It was found that thawing peppers at 5°C allowed to keep a higher content of carotenoid pigments than thawing at 20°C.

Biofilms composed of a system of many species of microorganisms that show increased, as compared to planktonic cells, resistance to commonly used antimicrobial substances are a threat to maintaining the cleanliness of production lines during production processes. The research performed by Marchwińska, Gwiazdowska and Juś was aimed at the determination of the possibility of maintaining the microbiological safety of production lines. Antibiotic activity of commercial aqueous solutions containing nanocopper, nanosilver and nanogold particles was studied. The antibiophilic activity of the tested solutions was diverse, depending on the strain type, bacterial cell concentration, type and concentration of nanoparticles. The highest antibiophilicity was confirmed for solutions containing nanosilver particles.

In the consecutive article Wolak and Zając present the results of the second part of engine oil operation tests. The authors determined changes in the dynamic viscosity of engine oils occurring during the operation of combustion engines. It was found that the results obtained could be helpful in making rational decisions regarding the service life of engine oils.

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In the last work, Popek presents the problems of sea transport from the point of view of its impact on the increase of air and water pollution. The aim of the work was to analyze the possibilities of providing ships with energy from renewable sources. The author states that sea transport has a significant impact on air quality through the emission of greenhouse gases (GHG) and particulate matter (PM) from exhaust gases, which can have serious consequences for human health and life expectancy, as well as for terrestrial and marine ecosystems. The paper discusses the possibilities of using biofuels, liquefied natural gas, methanol as well as solar and nuclear energy as an alternative fuel in sea transport.

The 56^th issue of the quarterly is closed by the columnt „PJCS Announcements”. One can find there a text on the achievements of prof. dr hab. inż. Jerzy Żuchowski from the University of Technology and Humanities in Radom on the occasion of the 50^th jubilee of Professor's research work.

I wish you a nice reading

PJCS Editor

Prof. dr hab. inż. Ryszard Zieliński

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Joanna Katarzyna BANACH¹, Stefan S. SMOCZYŃSKI²,

Ryszard ŻYWICA¹

University of Warmia and Mazury in Olsztyn

1Faculty of Economics, Department of Commodity

2Faculty of Food Science, Department of Commodity Science and Food Analysis

Organic vs conventional food – qualitative and environmental

implications

Received: January 9, 2018; accepted February 12, 2018 DOI: 10.19202/j.cs.2018.03.01

Key words: organic and conventional food, quality, environment.

Słowa kluczowe: żywność ekologiczna i konwencjonalna, jakość, środowisko.

1. Introduction

The basis for the existence of the world’s population is a friendly environment as well as food safety and security, i.e. unrestricted access to food of adequate nutritional and health quality. In assessing food quality, the key issue is its chemical composition, which should be useful for meeting the needs of the human body, resulting from metabolic transformations, and guarantee health safety. Currently, the quality of food available in the market is determined, inter alia, by the method of its production – a newly introduced method, referred to as organic, and a method dynamically developing for many years, referred to as conventional, or industrial. These two methods of food production have significantly different effects on the environment and its particular components, and the obtained food is characterised by a different chemical composition which determines its nutritional and health

value. This composition includes the presence of food components necessary to the body, and the total lack of alien substances harmful to health, the source of which is, most frequently, the anthropogenic environment of human life. Regardless of the method of food production, the overriding feature expected by the consumer is, besides the price, its nutritional and health quality. This definition of food quality, obtained in the belief that its production poses no hazard to the environment, should ensure consumer satisfaction with its purchase and consumption. It should be emphasised that in Poland, since the accession to the EU, the production of organic food has been on an increase and, according to data for 2014, Poland, in terms of the area used for organic production, was fifth in Europe. Therefore, the aim of this study is to draw attention to organic food as compared to conventional food in terms of its quality and the effects of production on the environment.

2. Organic agriculture, organic food – the essence and methods

of acquisition

Organic, or biological, farming is a system of agricultural production based on making use of the natural processes occurring within an agricultural farm. It is allowed to use technical achievements which can be applied in a farm, provided that the general rules of pro-environmental conduct are taken into account [1]. Organic food is produced according to strictly defined principles of

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organic agriculture, included in regulations. As early as 1991, provisions concerning detailed recommendations in the production, processing and labelling of food originating from organic farms were incorporated into the Codex Alimentarius [2]. Relevant provisions have been introduced by EU Member States, including Poland [3]. Food obtained by means of this system should be characterised by specific features distinguishing it from food obtained using industrial methods [4]. In the production of organic food, no chemical agents, i.e. synthetic fertilisers, various pesticide, growth hormones or antibiotics etc. are used. In addition, the process of food production is tracked, controlled and fully documented “from farm to fork”.

It is the producer and the entity controlling the production process that are fully responsible for the quality of food. Organic food has specific qualitative features.

It contains no substances commonly occurring in the food obtained by conventional methods from intensive farming. Both in Europe and worldwide efforts are being made to ensure sustainable development of agriculture, whose objective is to obtain high quality of crops while maintaining the biological balance of ecosystems. Since 1 January 2009, the European Union has had appropriate regulations applicable as regards the production and labelling of organic food whose acquisition and percentage in the food market is rapidly increasing [5]. The primary objective of organic farming is the production of food of high nutritional and health value, and the protection of natural environment and all its components as well as an improvement in soil fertility and preservation of biodiversity [6].

3. Conventional agriculture, conventional food – the essence and methods of acquisition

The primary source of food is agriculture which, since the earliest times, has been changing in order to increase efficiency. Thanks to parallel measures, i.e. the selection of cultivable plants and a chemical-based approach, huge production results were obtained;

unfortunately, they also initiated unfavourable phenomena in the form of environmental degradation. Due to the many years’ continuation of the system of intensive, or industrial, agriculture, it has been referred to as conventional agriculture. Since conventional food is produced using proven, highly efficient technologies, with a variety of chemical compounds widely used in its production and further processing; conventional food products, in addition to valuable substances, also contain substances suspected of adverse health effects, e.g. food colourings and flavourings, preservatives and, frequently, residues of plant protection products, fertilisers and drugs [7, 8]. The chemical substances used minimise the expenditure incurred on the production of food, reduce labour intensity, increase production efficiency, and sometimes contribute to increasing its stability. The production of conventional raw materials and food enables the maximisation of producer profit earned through high efficiency of plant and animal production. Currently, the food most often consumed by consumers is conventional food, which is due to its easy availability, wide range, and a price generally considerably lower compared to organic food. However, this intensive, probably economically justified, agricultural production involves potential threats to the health quality of raw materials and food of both plant and animal origin and, unfortunately, is associated with destroying the environment and limiting its biodiversity which may, consequently, pose a hazard to the existence of humanity on the Earth [9].

4. Quality of organic food compared to conventional food of plant origin

Among the products of plant origin, the most often cultivated products include cereals, oil- bearing plants, vegetables, fodder crops, herbs and tobacco. In principle, research results confirm the high nutritional value of organic crop products. They are characterised by a higher content of vitamins, primarily vitamin C, and minerals as well as an increased amount of dry

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matter, phenolic compounds and anthocyanins. In many studies, the authors obtained data indicating higher antioxidant activity of raw materials originating from organic cultivation [10]. The differences in this activity in favour of organic food are explained by higher stress intensity for plants not supported with chemical agents, which need to overcome unfavourable vegetation conditions with an increase in the synthesis of secondary metabolites which, in this case, are polyphenolic compounds [11]. A comparative study found that broccoli florets from organic and conventional cultivation exhibited the same profile of polyphenolic compounds but differed in their content, which was higher in organic broccoli. Cereals and cereal products, e.g. organic breads, exhibit a higher content of vitamins of B group, carbohydrates and particularly valuable protein as well as a higher content of macro – and micronutrients.

However, not all results of studies comparing organic food with conventional food are so clear. An interesting observation was the absence of significant differences in the taste, aroma and colour between organic and conventional breads [12]. According to other authors, protein content appeared to be higher in the flour originating from conventionally cultivated cereals, while no differences were found in such features of baked cereal foods as its development or softening [13]. Among the vegetables and fruits obtained from organic cultivation, a lower water content was found, which was associated with a favourable effect on the texture, as well as a higher content of substances responsible for the flavour of these products [7]. Organically produced vegetables and fruits exhibited a higher content of minerals, e.g. iron in carrots, phosphorus in celery, or calcium in cherries. Fruits from organic cultivation were characterised by a higher content of vitamin C and phenols, e.g. a higher content of vitamin C, polyphenols and carotenoids was found in plums. In organically-cultivated red onions, the content of phenolic compounds was 10% higher. It was also concluded that the processes of decomposition in organic products are slowed, which increased the storage quality of these vegetables and fruits [14]. Research into the mineral content of vegetables and fruits, particularly organic and conventional carrots, was carried out extensively. An annual study found that the content of macronutrients in organic carrots is similar to that in conventional carrots. Numerous summaries concluded that a higher micronutrient content occurred more frequently for samples of vegetables originating from organic cultivation [12]. A study conducted on herbal plants, i.e. rosemary, mint, lemon balm, and sage, demonstrated a higher total content of dry matter, phenolic acids and flavonoids in organic products as compared to conventional herbs. Food of plant origin, obtained by means of an agricultural system referred to as conventional, differs from organic food in terms of the content of certain chemical compounds [13]. Most frequently, in conventional food there is a higher nitrate content, higher pesticide residues and a higher content of certain heavy metals. Research into the presence and content of certain mycotoxins, e.g. fumonisin B1 and fumonisin B2 in conventional cereal products, revealed that their content was higher compared to the same products obtained by means of an organic system. It is important that in no case did the determined fumonisin contents exceed the maximum residue levels – MRL [15]. A large portion of literature data concerning the presence of mycotoxins in organic and conventional cereals and cereal products indicates the lack of significant differences in the content of mycotoxins, while indicating a tendency towards a higher content of mycotoxins in cereals, and, as a consequence, in conventional cereal products [16]. It was demonstrated that most frequently, the nitrate content was higher than that of conventional carrots and potatoes. It is stressed that the presence of harmful, alien substances and chemical compounds in crop raw materials is frequently not an effect of improper farming but is often associated with the unfavourable state of the environment in which organic production is carried out.

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5. Quality of organic food compared to conventional food of animal origin There is increasing consumer interest in organic food that is characterised by health- promoting features and produced under environmentally-friendly conditions which include avoiding over-exploitation of natural resources. The methods of animal raising determine the quality of organic products of animal origin, particularly of milk, meat products, eggs and fish.

The basic condition for an organic farm involved in animal breeding is to ensure the highest standards of the so-called welfare of kept animals. Care for animal health, including for appro- priately specialised veterinary supervision, is also of considerable significance. The veterinarian supervising organically bred animals decides on the selection of drugs which should primarily be of plant origin or from a group of homeopathic medicines [17]. Study results prove that meat raw materials, depending on the production system – organic or conventional – are significantly different in terms of quality indicators. The selection of breeds which should belong to the group of native breeds is also of significance. Moreover, a raising method aimed at obtaining high resistance to pathogens by the animals should be adopted. It was demonstrated that organic meat had, primarily, a higher total content of polyunsaturated fatty acids (PUFA) and of polyunsaturated fatty acids of the n-3 family. In the feeding, high quality feeds obtained from an organic farm should be used and the optional percentage of feeds originating from a conventional farm must not exceed 10% of the daily feed ration. A study of the content of nutrients in selected muscles of organically raised fattening pigs demonstrated their higher content compared to conventional fattening pigs [18]. This concerned such distinguishing features as the dry matter and contents of total protein, fat and raw ash in the longissimus and adductor muscles. The fatty acid profile of fat of the examined muscles of organically raised fattening pigs also appeared to be more advantageous [18]. In Poland, products of animal origin, including milk in most of its bulk, are obtained using the conventional agricultural system, or, increasingly frequently, under organic farm conditions. It has been known for a long time that the quality of milk fat is primarily determined by the system of production which is largely dependent on the type of feed used, and on the proportions maintained in the share of roughage and concentrated feeds. It appears, however, that for milk, it is reasonable to ask whether milk obtained from an organic farm, with a quality confirmed by an appropriate certificate, guarantees a composition significantly better than that of milk obtained conventionally. The obtained scientific information is not clear due to the complexity of the issue, including the multiplicity and diversity of the factors determining the chemical composition of milk and, which is emphasised by specialists, from the heterogeneity of the applied research methods [19]. The main difference, as regards the conventional and organic production of milk, concerns the feeding model which (on conventional farms) omits pasture grazing and applies all-year feeding in the indoor system with specially prepared feed using either the TMR (Total Mixed Ration) system or PMR (Partly Mixed Ration) system. In parallel, organic agriculture is developed with an organic system of breeding and obtaining milk, the effects of which are different compared to conventional production [20]. The available literature provides numerous study results which indicate a more favourable fatty acid profile when directed supplementation of feed with oils is applied. The use of vegetable oils, as well as fish oils, enabled obtaining a multiple increase in the content of CLA (Conjugated Linoleic Acid) in milk fat [21]. Similar effects were obtained as a result of the application of extensive systems with a grazing period [19]. In the assessment of CLA content in milk fat, feeding cows using the TMR system, where the content of biologically active components may be even three times lower than that for pasture feeding, appears to be less favourable. Consequently, feeding dairy cows using feed supplementation enables obtaining a comparable composition of milk fat throughout the year, which is also favourable in terms of the presence of fatty acids with a confirmed health- promoting effect. Among the foods of animal origin, eggs serve a significant role in human

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nutrition. According to a study conducted by Polish scientists, eggs obtained from Green- legged Partridges under organic rearing conditions are characterised by a higher content of vitamins A and E, and by a low ratio of n-6 fatty acids to n-3 fatty acids in the egg yolk [22].

6. The effects of production of organic food of plant and animal origin on the environment

Organic farming is also a form of environmental protection as well as responsible management of natural resources. Virtually all components of the environment, i.e. water, soil, biological diversity and landscape, are subject to constant changes resulting from agricultural activities. This is why it is so important to emphasise the environmental functions served by organic farming in the process of food production in relation to natural resources, i.e. water and soil as well as biodiversity and landscape components. Management according to the principles of organic farming takes into account protection of the soil against the loss of its fertility and striving to maintain a proper structure. This is contributed to by the application of multi-year varied crop rotation which maintains fertility and helps to restrict weed infestation.

The principle of using natural fertilisers contributes to the diversity of soil microflora and improves the structure and fertility of the soil. Organic agriculture is also friendly to water as an important component of the natural environment, mainly through striving to preserve natural water resources. The application of crop rotation and the proper selection of plants and organic fertilisers enhances the structure of the soil and contributes to an increase in its water capacity. The key issue of organic agriculture is to maintain, and even to improve, the quality of water as a result of excluding the use of chemical products widely used in conventional agriculture. A significant reduction in the presence of harmful nitrogen compounds in areas used under an organic agriculture system was also noted. Organic agriculture is free from intensive animal raising, which translates into better air parameters [23].

7. The effects of the production of conventional food of plant and animal origin on the environment

Conventional intensive agriculture is an activity which often contributes to degradation of the environment, which already has visible consequences that need to be decidedly reduced.

The very rapid developments in conventional agriculture have caused changes in particular components of the environment, which continue to the present day with varying intensity. In particular, the current, most widely used system of agriculture which prefers the industrial breeding of farm animals necessary for obtaining meat, milk and eggs, is highly unfavourable to the natural environment according to available studies. A dangerous consequence of conventional agriculture, including intensive animal production, is an unprecedented increase in the emission of harmful substances into the Earth’s atmosphere. It is estimated that global production of food of animal origin generates over 18% of all greenhouse gases, almost 40%

of harmful methane and almost 60% of ammonia. It is emphasised that animal production is responsible for unpleasant odours in the environment, which decrease the comfort of life and health conditions for both humans and animals [23].

8. Conclusions

Anxiety about the future of life on Earth which is based on appropriate food and a friendly environment is increasingly justified. According to certain serious opinions, even so-called sustainable development is currently an insufficient to stop the unfavourable trend in the existential threats facing mankind. As regards the food currently available on the market originating from different agricultural systems, i.e. conventional or organic, there has so far

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been no clear data confirming, e.g. that a higher antioxidant activity of organic food sufficiently affects human health. On the other hand, the increasing number of Earth inhabitants generates animal breeding on an industrial scale. This production involves many serious hazards in relation to the natural environment. Meat production, which is growing very rapidly, causes numerous environmental problems and the situation is deteriorating with the increase in the population. According to known predictions, by the year 2050 the number of people inhabiting the planet Earth will increase by 35%, up to approx. 9 billion, and at the end of this century, it is likely to reach 11 billion. This will involve enormous consumption of food as well as critical demand for arable land and an agricultural system which does not degrade the environment. Viewed optimistically, an active role of science is necessary to search for completely new sources of food, which is theoretically possible, although the adaptability of humans to such “new food” is not known [24].

9. References

[1] Kosson R., Elkner K., Szafirowska-Walędzik A. (2010)Jakość sensoryczna warzywnych przetworów ekologicznych z papryki i fasoli szparagowej. Nowości Warzywnicze, 50, 37–43.

[2] Codex Alimentarius Commision, 1991.

[3] Rozporządzenie Rady (WE) nr 967/2008 z dnia 29.09.2008 zmieniając rozporządzenie (WE) nr 834/2007 w sprawie produkcji ekologicznej i znakowania produktów ekologicznych.

[4] Winter C.K., Davis S.F. (2006) Organic foods. Journal of Food Science, 71 (9), 117–124.

[5] Rozporządzenie Rady nr 834/2007 z dnia 28 czerwca 2007 r. w sprawie produkcji ekologicznej i znakowania produktów ekologicznych (Dz. Urz. L 189 z 20.07.2007 r., s. 1) wraz z rozporządzeniami zmieniającymi.

[6] Zieliński K. (2003)Determinanty rozwoju rolnictwa ekologicznego w Polsce. Zeszyty Naukowe Akademii Ekonomicznej w Krakowie, 617, 69–76.

[7] Świetlikowska K., Hellmann E., Hyla I., Rembiałkowska E.(2010) Ocena zawartości związków bioaktywnie czynnych w wybranych dżemach pochodzących z produkcji ekologicznej i konwencjonalnej. Journal of Research and Applications in Agricultural Engineering, 55 (4), 162–166.

[8] Tyburski J., Żakowska-Biemans S. (2007) Wprowadzenie do rolnictwa ekologicznego.

Wydawnictwo Szkoły Głównej Gospodarstwa Wiejskiego, Warszawa.

[9] Łuczka-Bakuła W. Mądrzak C.J.(2003) Żywność konwencjonalna, ekologiczna i zmo- dyfikowana genetycznie – aktualny stan rynku i perspektywy jego rozwoju. Wieś i Rolnictwo, 3 (120), 82–84.

[10] Annett L.E., Spaner D., Wismer W.V. (2007) Sensory profiles of bread made from paired samples of organic and conventionally grown wheat grain. Journal of Food Science, 72 (4), 254–260.

[11] Cacak-Pietrzak G., Ceglińska A., Jończyk K., Kuś J. (2008) Wykorzystanie wybranych odmian pszenicy ozimej z uprawy ekologicznej do produkcji pieczywa. Fragmenta Agronomica, XXV, 1 (97), 67–74.

[12] Staniak S. (2014) Charakterystyka żywności produkowanej w warunkach rolnictwa ekologicznego. Polish Journal of Agronomy, 19, 25–35.

[13] Rembiałkowska E. (2000). Zdrowotna i sensoryczna jakość ziemniaków oraz wybranych warzyw z gospodarstw ekologicznych. Wydawnictwo Szkoły Głównej Gospodarstwa Wiejskiego, Warszawa.

[14] Prędka A., Gronowska-Senger A. (2009) Właściwości przeciwutleniające wybranych warzyw z upraw ekologicznych i konwencjonalnych w redukcji stresu oksydacyjnego.

Żywność. Nauka. Technologia. Jakość, 65 (4), 9–18.

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[15] Polak-Śliwińska M., Kuncewicz A. (2013) Wpływ produkcji ekologicznej, regionalnej i konwencjonalnej na zanieczyszczenie mikotoksynami na przykładzie wybranej grupy produktów spożywczych. Acta Sci. Pol., Technica Agraria, 12 (1–2), 41–53.

[16] Solarska E., Marzec M. (2012) Mikotoksyny w produktach zbożowych z upraw eko- logicznych. Journal of Research and Applications in Agricultural Engineering, 57 (4), 103–107.

[17] Grela E.R., Kowalczuk E. (2009) Zawartość składników odżywczych i profil kwasów tłuszczowych mięsa i wybranych wędlin z ekologicznej produkcji świń. Żywność.

Nauka. Technologia Jakość, 65 (4), 34–40.

[18] Grela E.R., Semeniuk V., Soszka M. (2008) Ekologiczna produkcja wieprzowiny.

Przegląd Hodowlany, 76, 2–4.

[19] Gabryszuk M., Sakowski T., Metera E., Kuczyńska B., Rembiałkowska E. (2013) Wpływ żywienia na zawartość składników bioaktywnych w mleku krów z gospodarstw ekologicznych. Żywność. Nauka. Technologia. Jakość, 3 (88), 16–26.

[20] Rembiałkowska E., Załecka A. (2012) Mleko ekologiczne a konwencjonalne – różnice w wartości odżywczej. Przegląd Mleczarski, (11), 8–9.

[21] Paszczyk B. (2015) Skład kwasów tłuszczowych, udział CLA oraz izomerów trans C18:1 i C18:2 w serach z produkcji ekologicznej. Bromatologia i Chemia Toksykolo- giczna, 48 (4), 615–621.

[22] Sokołowicz Z., Krawczyk J., Herbut E. (2012) Jakość jaj z chowu ekologicznego w pierwszym i drugim roku użytkowania niosek. Żywność. Nauka. Technologia Jakość, 83 (4), 185–194.

[23] Głodowska M., Gałązka A. (2017) Wpływ rolnictwa ekologicznego na środowisko w koncepcji rozwoju zrównoważonego. Wieś i Rolnictwo, 2 (175), 147–164.

[24] Runowski H. (2004) Gospodarstwo ekologiczne w zrównoważonym rozwoju rolnictwa i obszarów wiejskich. Wieś i Rolnictwo, 3, 25–28.

Summary

With account taken of the available published results of studies by various authors, this paper focuses on the qualitative features of organic and conventional food of both plant and organic origin. It presents the essence of organic agriculture as well as the specific rules and methods for acquiring food referred to as organic. Attention was drawn to the basic differences in procedures as compared to agriculture referred to as conventional, or industrial, which produces conventional food.

The most important qualitative features of organic food were introduced and compared with conventional food. It points out that the parameters determining the nutritional value of organic food of plant origin are, in principle, more favourable than those of conventional food.

On the other hand, the content of alien chemical compounds determining the health value of food was most often higher in conventional food. Similar differences between organic and conventional food could be noted for food of animal origin, particularly in milk, meat and eggs.

The paper also analyses the effects of organic agriculture, which is clearly friendly towards all components of the natural environment, i.e. the soil, water and atmospheric air. It also emphasises the already visible negative consequences of conventional agriculture, which definitely need to be limited. The summary emphasises the need to take new measures as regards the over-exploitation of the environment and food production, as even the so-called

“sustainable” development is already insufficient to stop adverse changes in the environment.

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Joanna Katarzyna BANACH¹ , Stefan S. SMOCZYŃSKI², Ryszard ŻYWICA¹

Uniwersytet Warmińsko-Mazurski w Olsztynie

1 Wydział Nauk Ekonomicznych, Katedra Towaroznawstwa

2 Wydział Nauki o Żywności, Katedra Towaroznawstwa i Badań Żywności

ŻYWNOŚĆ EKOLOGICZNA A KONWENCJONALNA – IMPLIKACJE JAKOŚCIOWE I ŚRODOWISKOWE

Streszczenie

Uwzględniając dostępne, opublikowane wyniki badań różnych autorów, w niniejszej pracy zwrócono uwagę na cechy jakościowe żywności ekologicznej i konwencjonalnej zarówno pochodzenia roślinnego, jak i zwierzęcego. W pracy przedstawiono istotę rolnictwa ekologicznego oraz szczególne zasady i sposoby pozyskiwania żywności określanej jako ekologicznej. Zwrócono uwagę na podstawowe różnice postępowania w porównaniu z rolnictwem określanym jako konwencjonalnym – przemysłowym produkującym żywność konwencjonal- ną. Przybliżono najważniejsze cechy jakościowe żywności ekologicznej i porównywano je z żywnością konwencjonalną.

Zwrócono uwagę, że parametry określające wartość odżywczą żywności ekologicznej pochodzenia roślinnego były w zasadzie korzystniejsze w porównaniu z żywnością konwencjo- nalną. Natomiast zawartość obcych związków chemicznych decydujących o wartości zdrowotnej żywności była najczęściej wyższa w żywności konwencjonalnej. Podobne różnice między żywnością ekologiczną a konwencjonalną można było zauważyć w przypadku żywno- ści pochodzenia zwierzęcego, szczególnie w mleku, mięsie i jajach.

W pracy omówiono też wpływ rolnictwa ekologicznego wyraźnie przyjaznego, praktycz- nie do wszystkich elementów środowiska naturalnego – gleby, wody i powietrza atmosferycz- nego. Podkreślono przy tym widoczne już negatywne konsekwencje rolnictwa konwencjonal- nego, które należy zdecydowanie ograniczać. W podsumowaniu podkreślono konieczność podjęcia nowych działań w zakresie eksploatacji środowiska i produkcji żywności, gdyż na- wet tzw. zrównoważony rozwój jest już niewystarczający do zatrzymania niekorzystnych zmian w środowisku.

1 Dr hab. inż. Joanna Katarzyna BANACH, prof. UWM

2 prof. dr hab. inż. Stefan S. SMOCZYŃSKI

1 prof. dr hab. inż. Ryszard ŻYWICA University of Warmia and Mazury in Olsztyn

1 Faculty of Economics, Department of Commodity

2 Faculty of Food Science, Department of Commodity Science and Food Analysis

Plac Cieszyński 1, 10-719 Olsztyn, Poland e-mail: katarzyna.banach@uwm.edu.pl

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Małgorzata LISIŃSKA-KUŚNIERZ, Bartłomiej KABAJA

Cracow University of Economics

Faculty of Commodity Science and Product Management Department of Packaging Science

The convenience of use and informative functions of the bag-in-box packaging systems for NFC juices

Received: November 4, 2017; accepted March 4, 2018 DOI: 10.19202/j.cs.2018.03.02

Key words: bag-in-box packaging, informative functions, labeling, convenience of use, NFC juices.

Słowa kluczowe: opakowanie, informacyjność, znakowanie, wygo- da użytkowania, soki NFC.

1. Introduction

Polish consumers are gradually becoming more health conscious and they are increasingly looking for healthy food products with natural ingredients and no artificial additives. This trend is particularly visible in the fruit juice, nectar and fruit drinks segment.

According to a survey conducted in 2016, as many as 65% of Polish consumers consider the health aspects of the products from this category before making a purchase decision. Another important consumer trend in the market sector of fruit drinks, nectars and juices is a so-called economic patriotism. Polish consumers prefer buying their home country products, and roughly 50%

of respondents declares that when choosing beverages

in this category, they pay attention to the country of origin of the product. One in four of them is open to new products, welcomes original and novel tastes and minds the product packaging. Producers effectively stimulate this trend by

introducing numerous

innovations [1, 2].

One of such innovative and very promising solutions is the launch of NFC juices (not from concentrate). It is generally assumed that these are freshly squeezed or pressed fruit juices that are not obtained from the concentrate. Moreover, no preservatives, concentrates, sugars or water are added to them in the course of production process.

Their shelf life may even be up to 12 months [3, 4]. Just like all juices found on the market, the NFC products must fully meet specific legal requirements regarding their safety, commercial quality, labeling and packaging [5–8].

In Poland, NFC juices accounted for merely 2% of all juices sold in 2015, while in other European countries the figures were significantly higher, e.g.

54% in France and 38% in the UK. In 2010 the sales of NFC juices in Poland was on the level of 7.1 mln liters, followed by a rapid rise up to 11.1 mln liters in 2015 – a market growth of over 56%, clearly indicating an increasingly high dynamics of sales. Despite this growing tendency, an annual consumption per capita is still relatively low.

In 2015, the average level of NFC juice consumption per capita stood at 0.3 liters in Poland, in contrast to 9.6 liters per capita in Ireland, 8.9 liters in

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France and 6.8 liters in the UK. Nevertheless, due to shifting tendencies on the market, Polish consumers are expected to change their buying behavior and attitudes towards NFC juices which shall, undoubtedly, translate into a further increase in the sales of these products.

Market forecasts show that the volume of sales is likely to soar up to 17.3 million liters in 2020 and the market value is predicted to increase from € 26.5 million in 2015 to € 39.7 million only five years later. Thus, the expected growth in the Polish NFC juice market shall be one of the most dynamic in the whole European Union [1, 2, 9].

Such growth in the volume of juice sales may be possible thanks to the business and promotional activities conducted by juice producers, their association (National Union of Juice Manufacturers – KUPS) and retail chains [2].

Consumer trends, product innovation, and GDP (gross domestic product) growth, as well as all of the abovementioned activities undertaken by the representatives of the fruit juice industry drive a growing demand for packaging. The value of the food and beverage packaging market in Poland has been recently growing at an annual rate of 6%. In the case of the juice industry, including NFC juices, there is a growing demand for cardboard paper packaging [10–12]. A particularly innovative type of packaging for NFC juices is a bag-in- box, hitherto used in Poland as a family-size packaging design mainly for still mineral water.

A bag-in-box packaging for NFC juices is generally a 3-liter or a 5-liter pack consisting of a corrugated cardboard box and a polyethylene film bag placed therein, equipped with a dispensing valve for filling and withdrawing juice with no access of air. Thanks to its design, the valve protects the juice against oxygen and secondary bacterial infection. Thus packaged freshly squeezed or pressed juices can be poured gradually from the box, keeping their quality for up to 3 weeks after the valve is first opened. Bag-in-box packaging has a substantial advantage over other types of NFC juice packaging, such as rigid glass bottles and PET bottles, as far as their protective function is concerned. The design of the bag-in-box and the selection of the materials used in the packaging of the fresh-pressed juices ensure a comparably high level of product protection by the packaging [13].

On the other hand, the level of usability of the packaging may vary. The utility function (convenience) of the packaging is also determined outside the valve bag dispensing structure – by the cardboard box inside which the bag with the juice is put. Some of the most important features of the box are: volume and dimensions, design and construction, rigidity, stability, portability and ease of use. Juice packaging may also vary in terms of the attractiveness and readability of information it is able to convey. The realization of the communication function will largely depend on the surface of the display panel on the box as well as its main features.

The most important characteristics of the bag-in-box packaging in terms of its informative function are: graphics, colors, aesthetics, range of information it conveys, the way the information is displayed and the location of the valve [14–17].

2. Experimental 2.1. Materials

The purpose of the study was to investigate consumer opinions on bag-in-box packaging as a family-size packaging for NFC juices, and to carry out a consumer and expert evaluation of a range of juice packaging types currently available on the market. Empirical research was conducted in 2017 in three stages. In the first part of the study consumer attitudes towards bag-in-box packaging and consumers' expectations regarding the family-size cardboard packaging for fresh-pressed juices were thoroughly examined. The research was quantitative and was conducted on the sample size of 200 respondents in the southern regions of Poland.

The sample selection was based on participants’ individual statements. All of the subjects in the study declared that they bought fruit juices in family-size cardboard packaging. The survey

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method was used and the questionnaire was developed in accordance with the guidelines provided in the subject literature [18–20]. The scope of the study included the following:

respondents’ knowledge of the term bag-in-box, their opinions on the chances of increasing its popularity as a family-size packaging, importance of particular features characterizing the bag-in-box packaging and the importance of the information contained therein.

2.2. Methods

The study of the importance of individual packaging features included characteristics such as: volume, design, color, packaging material, recyclability, rigidity, portability, aesthetics, ease of use, stability, graphic design and readability of the product name. One of the questionnaire items measured the importance of mandatory and optional information displayed on the juice packaging. Respondents rated the importance of the following: the name of the juice, the name of the manufacturer or the entity placing the product on the market, the list of ingredients, the nutritional value, the minimum expiration date, the shelf-life after opening, the net quantity, 100% juice label, storage conditions, information regarding the production process, awards and certificates, caloric count, phone contact with the manufacturer, and through the web and social media. The respondents gave 1 point if a particular piece of information was deemed unimportant, 2 pts – if it was of little importance, 3 pts – quite important, 4 pts – important, 5 pts – very important.

In the second stage of the study five different NFC juices sold in family-size bag-in-box packaging were tested among consumers. The assessment was performed by a group of 50 individuals who also participated in the first part of the research. The consumer assessment included such aspects as: the effect of product display (i.e. the features a consumer perceives first when looking at the shelf or the product itself), the degree to which consumer expectations towards the product packaging are fulfilled, and the selection of one of the assessed products that a given consumer might be most likely to buy. In terms of the effect of product display, the study participants were asked to indicate such elements of the packaging that, in their opinion, stood out from the rest. Among the packaging elements included in the effect of product display assessment were: the logo (either of the manufacturer or the entity placing the product on the market), juice name, 100% juice label, inscriptions on the label informing that the product is fresh and natural, graphic display helping identify the type of fruit juice, colors, product name. In addition, participants could point out any other elements they tend to notice first.

Consumer expectations towards the product packaging were assessed on the basis of those features which were selected as the most important in the first stage of the study. Moreover, functionality and informative aspects of packaging were included in this part of the research.

Overall, seven different elements of packaging were rated on a scale from 1 to 5 pts.

Consumer assessment ended with the selection of one juice from among five tested.

The third stage of the study was an expert assessment of the informative properties of the five juices tested. A team of assessors rated various elements of bag-in-box packaging, both mandatory and optional (in total: nine elements), with the use of TVScore method introduced by M. Metz [21]. The concept of the zone of optimal typography (ZOT) is a set of guidelines describing the parameters of the text to ensure its attractiveness and ease of readability. Any deviations from those guidelines are considered errors. Points are awarded for each error, so the more points the assessed packaging gets, the harder it is to read the information placed on it. The following criteria of TVScore ratings for analyzing typography and organization of the text on cardboard packaging, proposed by M. Metz [21], were included: space between letters, print size, space between lines (leading), use of boldface or italic print, case (lower and upper case letters), line length (1 pica = 1.6 inch), justification, organization of the text, contrast, reverse print, product label surfaces, print reproduction, read through, the use of hyphenated

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Spis treści

Contents

P r z e d m o w a

P r e f a c e

Organic vs conventional food – qualitative and environmental

implications

The convenience of use and informative functions of the bag-in-box packaging systems for NFC juices

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