Background. As humans age, their level of physical activity declines, and the incidence of health problems and disability increases. In addition, the elderly experience food insecurity. The aim of the study was to establish the relationship between food insecurity for variable reasons, the level of physical activity and the incidence of metabolic diseases and those leading to loss of mobility. The study was conducted among 760 people aged 65 and older in late 2018 and early 2019 in two regions of Poland. Questions on food security were adapted based on the HFSS questionnaire and those on demographic characteristics, physical activity and selected health situations from the KomPAN questionnaire. Reasons for food insecurity were identified based on a principal component analysis (PCA). Ward's hierarchical classification of variables and logistic regression analysis were used to assess the relationship between variables. A chisquare test was used to verify differences between variables. A value of p < 0.05 was considered the threshold for significance. Results and conclusion. Based on the PCA analysis, two factors were identified to describe the reasons for food insecurity. The first factor was termed „economic-social‟ reasons and the second one „spatial-health‟ reasons. The first factor was associated with moderate or high physical activity, a health situation that was the same as or better than that of a person‟s peers, a normal body weight or lower prevalence of obesity and the absence of metabolic diseases and diseases that lead to loss of mobility. The second factor was associated with low or moderate physical activity, a health situation that was the same as or worse than that of a person‟s peers, being overweight or obese, having at least one metabolic disease and having diseases leading to loss of mobility. The study confirmed that the „economic-social‟ reason for food insecurity is more prominent in people with a higher level of physical activity and better health, while the „spatial-health‟ reason is more prominent in people with a lower level of physical activity and poorer health.
Background. Sarcopenia is a disease that primarily affects the elderly, especially women, and is characterized by a gradual loss of muscle and strength. The clinical definition of sarcopenia is defined as a progressive loss of skeletal muscle mass, which carries the risk of physical disability, reduced quality of life and increased mortality. Results and conclusion. Proper nutrition is essential in both preventing and treating sarcopenia. The intake of total protein and vitamin D, as well as a balanced diet in general, is crucial in the treatment of sarcopenia. It is also indicated that fruit and vegetables, abundant in the Mediterranean and Japanese diets, may also have a protective effect in protecting muscle function and preventing physical disability. Although the research to date has not explained all the causes of sarcopenia, the most important factors that play a significant role in the prevention of sarcopenia therapy have been identified. These are the optimal intake of total protein, including of animal and vegetable origin in appropriate proportions in the amount consistent with needs, and physical activity. In general, eating a balanced diet containing nutrient-rich foods is associated with protection against muscle loss caused by advancing age and physical inactivity.
Background. The aim of the study was to evaluate the effect of freeze-dried tomato pomace on the quality of dry fermented meat products with reduced nitrogen compounds. In this study, the effect of the addition of tomato pomace on the physicochemical parameters, antioxidant properties and microbiological safety of dry fermented sausages with reduced nitrate content after three months of storage was evaluated. Four experimental variants of pork sausages differing in the addition of tomato pomace were produced: a control sample and samples with 0.5 %, 1 % and 1.5 % addition of freeze-dried tomato pomace. The sausages produced were analyzed for: pH, water activity, color parameters (CIE L* a* b*), biogenic amine content. The change in antioxidant properties depending on the amount of additive used (in relation to ABTS•+ and DPPH• radicals) was also evaluated. Microbiological analyses were also carried out to determine product safety. Results and conclusion. The products were characterized by similar water activity and pH in the range of 0.83 ÷ 0.86 and 4.74 ÷ 4.93, respectively. The effect of tomato pomace addition was observed to increase antioxidant activity with increasing additive concentration. The product with 1.5% addition of freeze-dried tomato pomace also had the highest redness (a*), which affected the overall appearance of the finished product. Sausage samples with the addition of tomato pomace were also characterized by a lower putrescine content compared to the control sample. Thus, the results obtained indicate that the addition of tomato pomace affects the redness and increased antioxidant capacity of dry fermented meat products. The most promising results were obtained for dry fermented sausage with 1.5 % addition of tomato pomace. Therefore, the results suggest that tomato by-products can be used in the meat industry to reduce nitrates in meat products and improve their antioxidant activity.
Background. Orange juice has high taste acceptability among juices offered on the global market. Therefore, it appears to be a very good matrix for transferring functional ingredients. Both sea buckthorn and quince fruits are rich sources of health-promoting ingredients. Incorporating them as an ingredient into other foods to obtain functional foods could be an innovative approach in processing. The purpose of this study was to investigate the effect of the addition of quince or sea buckthorn juice to orange juice on its selected sensory characteristics and physicochemical parameters. The research material consisted of twofruit juices prepared by mixing orange juice and quince or sea buckthorn juice in a volumetric ratio of 4:1. The levels of total extract, pH, total acidity, L-ascorbic acid and antioxidant activity were marked in the juices. In addition, color determination was carried out and sensory analysis was performed. Results and conclusion. The orange juice enriched with sea buckthorn juice had similar antioxidant activity, compared to the orange juice, while its L-ascorbic acid content increased. The resulting juice, however, did not receive the taste and aroma approval of the sensory panel. The addition of quince juice to orange juice did not significantly change the L-ascorbic acid content, but had a positive effect on the value of antioxidant potential. The overall sensory quality of the resulting two-fruit juice was lower, compared to the evaluation of pure orange juice, however, the differences perceived did not exceed 1.4 points. Quince juice can be a valuable component of orange juice-based juice.
Background. The Simulator of Human Intestinal Microbial Ecosystem (SHIME®) is used to study the behavior of a human microbiome in response to various factors. The aim of this study was to simultaneously demonstrate changes in the microbiome of a human volunteer and in the SHIME® system in response to a change in a diet and probiotic therapy due to a scarcity of published research with similar design. Results and conclusions. The probiotic therapy resulted in a decrease in fasting insulin and glucose (by 18 % and 13 %, respectively), while the increased fiber intake in the experimental diet seemed to reduce triglyceride, total and LDL cholesterol levels (by 27 %, 15 % and 14 %, respectively) in the volunteer's blood. Due to the improvement of the volunteer's metabolic status, changes in her microbiome were observed. Namely, the improvement of glucose homeostasis led to the occurrence of bacteria of the genus Akkermansia in the feces, while the improvement of lipid homeostasis resulted in an increase in the abundance of bacteria of the genus Bacteroides and Bifidobacterium (approx. two and four times, respectively). While changes in the microbiome diversity in the SHIME® luminal fluid (L-SHIME) and in the faeces microbiome were partially similar, the microbiome of SHIME’s intestinal wall (M-SHIME) behaved differently. The characteristic feature of both L- and M-SHIME was a microbiome that differed in its composition compared to the volunteer’s microbiome at parallel sampling points. The results of this study indicate that adjustments to the standard SHIME® experimental protocol should be made to enable the replication of the human microbiome diversity and its changes in the system.
Background. Traditional cheeses, including smoked products, are one of the most recognizable products among consumers, due to their taste and relationship with regional history. However, the smoking process can be a source of cheese contamination due to the presence of some toxic compounds in smoke. The aim of the study was to analyze the content of polycyclic aromatic hydrocarbons (PAHs) in traditional smoked and non-smoked cheeses, as well as in industrial smoked cheeses (23 samples in total). The content of PAHs (18 compounds) was determined using the modified QuECHERS method with final detection by gas chromatography coupled with mass spectrometry. Results and conclusion. The total PAH content varied and ranged from 119.0 to 257.6 μg/kg in traditional non-smoked cheeses, 137.8 ÷ 625.1 μg/kg in traditional smoked cheeses and 131.8 ÷ 277.7 μg/kg in industrial smoked cheeses. Indeno[1,2,3-c,d]pyrene, dibenzo[a,h]anthracene, benzo[g,h,i]perylene were not detected in any of the analyzed cheese samples, while naphthalene, 2-methylnaphthalene, 1-methylnaphthalene, acenaphthylene, fluorene, phenanthrene, anthracene, fluoranthene were identified in all the tested samples. Benzo[a]pyrene was identified in nine cheese samples (6/11 samples of traditional smoked cheeses, one sample of non-smoked cheese and two out of seven samples of smoked cheeses from industrial production), in the range of 1.5 ÷ 6.5 μg/kg. The occurrence of the so-called PAH markers was found in both smoked and non-smoked cheeses, which suggests that contamination with the hydrocarbons being examined might occur as early as at the raw material production stage, before the smoking process. However, no statistically significant differences were found between the three groups of cheeses, both in the total PAH and the PAH4 sum.
Background. Grounds generated during coffee brewing as waste produced in the world in millions of tons per year seem to be an interesting source of bioactive substances for further use. The aim of the study was to evaluate the content of bioactive components in coffee grounds obtained from coffee brewing using popular methods. Coffee grounds obtained as a result of brewing Arabica coffee using five methods: pouring, drip, crucible, coffee maker and espresso machine were tested. The content of phenolic acids and total phenols, as well as antioxidant activity (by means of DPPH• and FRAP methods) and caffeine (for the first time by means of high-performance thin layer chromatography (HPTLC) technique) were assessed. Results and conclusion. A coffee brewing method significantly affects the residue of bioactive compounds in grounds. The results obtained allow to conclude that the methods in which the contact of a ground grain with water is short, and a grain is coarsely ground, leave the most polyphenols and caffeine in coffee grounds. Such techniques were those using a drip and espresso machine (total phenolic content up to 12.29 and 14.88 mg gallic acid equivalents/g, respectively) and pouring in the case of caffeine (21 mg/g). In turn, coffee grounds obtained from brewing coffee in a crucible, in which most of the determined substances were extracted into the infusion, had the least bioactive compounds. Out of all the extraction systems being evaluated, aqueous ethanol (50 %) was indicated as the most effective one. The use of spent coffee grounds as a source of bioactive substances may be a valuable way to valorize large amounts of gastronomic waste.
Background. Spirulina is categorized as so-called super foods, the properties of which are supposed to have a beneficial effect on the human body, and is used as a natural food coloring additive. The aim of the study was to evaluate the antioxidant and osmotic properties of beverages prepared using various forms of commercially available spirulina and coconut water as a natural isotonic solvent. Based on the determined absorption spectra and antioxidant properties of spirulina extracts (three batches of green and two batches of blue spirulina), samples with the highest activity were selected for the next stage of the study. Beverages were made using coconut water (control sample) and green or blue spirulina with increasing additions of 0.1, 0.25 and 0.5 % w/v (seven beverages in total). The polyphenol content, antioxidant (DPPH•) and osmotic properties of the produced beverages were compared. Results and conclusion. It was shown that drinks based on blue spirulina had higher protein, polyphenol content as well as antioxidant activity, proportional to the share of additive used, than drinks with green spirulina. The osmolality of all drinks ranged from 315 to 336 mOsm/kg H2O, which meets the requirements for isotonic drinks. Drinks based on blue spirulina were characterized by an intense blue color and better organoleptic characteristics compared to green spirulina and coconut water, however, the addition of 0.5% adversely affected the organoleptic qualities of the drink. The beverages produced can be categorized as functional beverages, well hydrating the body and additionally enriched with valuable nutrients.
Background. Cancer is one of the leading causes of mortality worldwide. Carcinogenesis is a multistage and complex process that may be partially reversible. In the process of carcinogenesis, numerous metabolic pathways associated with normal cell growth and division are disturbed. An important role in the prevention of cancer is played by a lifestyle characterized by maintaining a healthy weight, an appropriate level of physical activity and increased consumption of food with anti-cancer properties. Results and conclusion. The paper presents the latest literature reports on the pathogenesis of cancer and the impact of diet on the risk of its occurrence. In addition, known models of carcinogenesis and their impact on the development of knowledge in the field of oncology are discussed. Current recommendations on nutrition in cancer prevention, developed by the American Cancer Research Fund, are also presented. The aim of this paper is also to present the role of selected bioactive components of plant origin in cancer prevention. The paper presents basic information on carcinogenesis and the dietary anticancerogen mechanisms . Individual groups of bioactive compounds showing anticancer activity are discussed: dietary fiber, phenolic compounds, flavonoid phytoestrogens (classified as phenolic compounds) and nonflavonoid compounds, betalains, glucosinolates, phytates and carotenoids. An attempt was made to systematize knowledge on the anticancer properties of these compounds. By altering the diet, the supply of plant-derived bioactive components should be increased, which, through various mechanisms, have the ability to inhibit various phases of tumor formation and reduce the supply of potential carcinogens.
Background. Dairy products, including fermented beverages, are a valuable source of nutrients and probiotics. The aim of the study was to assess a diet of women and assess the consumption of dairy products with a diet, with particular emphasis on fermented beverages, which are a source of probiotics. The study involved 60 women aged between 28 and 82, divided into two groups: before 60 years of age and 60 years of age or older. The assessment of the diet was carried out using the current recording method for three days and anthropometric measurements were made. Results and conclusion. Younger women showed statistically significantly higher intake of energy, saturated fatty acids, sucrose, assimilable carbohydrates, as well as body weight and BMI. In both groups, the share of energy from mono- and disaccharides was too high. The diets were deficient in calcium, iodine, folates, vitamin D and in vitamin B1 and potassium in older women. The total consumption of dairy products, expressed in milk, including cottage cheese, was higher in women over 60 years of age. Younger women had higher consumption of cheeses in containers and hard rennet cheeses. Daily consumption of fermented milk beverages was very low. Nutritional errors were found in both groups of women. Serious calcium, iodine, folates, vitamin D, potassium and vitamin B1 deficiencies were found in older women. The consumption of sugars, sodium and salt was not in line with recommendations. The amount of dairy products consumed was insufficient to cover the demand for calcium and vitamin D, and the low consumption of fermented beverages was insufficient to allow women to benefit from prophylactic and therapeutic effects. Further research intothe preferences of consumption of products that are a source of probiotics and their impact on human health is recommended.
Background. Cancer poses a major public health challenge. Cancer treatment is expensive, burdened with many side effects, and in the case of some types of cancer, ineffective. This is related to the high degree of complexity of metabolic disorders accompanying the growth of neoplastic tissue. Therefore, special attention is paid to primary prevention, the aim of which is to reduce the risk of disease. Primary prevention activities focus on reducing exposure to modifiable risk factors, which include e.g. smoking, alcohol consumption, low physical activity and poor diet. Results and conclusion. The paper presents literature reports on the protective effect of bioactive compounds of plant origin against the development of cancer. Individual groups of compounds such as fibre, stilbenes, carotenoids, glucosinolates, betalains, phytitians, flavonoids, isoflavones and anthocyanins were characterized. The anti-carcinogenic properties of bioactive ingredients are discussed, taking into account the molecular mechanisms underlying their action. Particular attention was paid to the sources of compounds with anticancer activity present in food and the way these substances act on the processes of growth and migration of cancer cells. In addition, the results of experiments using in vitro and in vivo models as well as case-control trials with human participants are presented.
Background. Pre-osmotic dehydration of fruits may significantly reduce free water content. It also causes fruit penetration by solution components, increasing the efficiency of products manufactured by the osmotic-convection method. A study was carried out on a laboratory and industrial scale to perform an operational evaluation of a technological line for dried cherry production. Frozen pitted cherries (Łutówka variety) were the research material. Sucrose solution, concentrated apple juice, and sucrose and glucosefructose syrup mixture (1:1) were used for OD; with 70±2 °Brix at 40, 55 °C (an industrial scale), and 50 °C (a laboratory scale) to obtain ≥ 60 °Brix of fruit extract. Industrial convection drying was carried out at 70 °C until the water activity of < 0.6 was reached. Results and conclusion. Increasing the osmoactive solution temperature enhanced the efficiency of a process aimed at fruit saturation by an osmotic substance and shortened the treatment time. Higher dehydration efficiency resulted in shorter convective drying time. No impact of the osmotic solution type on most mass exchange indices in dehydrated fruits was found. Despite the significantly higher process efficiency of the pre-dehydration in apple juice concentrate and drying stages, there was no significant impact of the solution type on the total process efficiency expressed as the ratio of dried mass to raw material mass. In spite of the same variants of osmotic dehydration of cherries in both production scales, the dehydration time under industrial conditions was even 11times longer. The technical condition of the tested line was determined as operable. The osmotic dehydration and drying equipment was working correctly. The complexity of repair processes and time-consuming equipment cleaning were demonstrated.
Background. The aim of the study was to compare the chemical composition, physicochemical properties and microbiological quality of milk from three animal species. The experimental material was raw cow's, goat’s and donkey's milk. The basic chemical composition was analyzed (total protein, casein, whey protein, fat, lactose, dry matter, ash content). In addition, the profile of fatty acids and the content of mineral compounds, as well as the microbiological quality of each type of milk were determined. Results and conclusion. Donkey’s milk was characterized by the highest content of lactose (7.30 %), a low concentration of total protein (1.63 %) - with a high share of whey proteins (0.56 %) and the lowest fat content among the examined types of milk (0.38 %) - with the highest content of linoleic acids (6.95 %) and linolenic acids (9.38 %). Significant differences in the microbiological quality of donkey's milk were found, with the lowest total number of microorganisms (3.53 log cfu/cm3 ), psychrotrophic bacteria (2.26 log cfu/cm3 ) and coliform bacteria (1.97 log cfu/cm3 ). The results obtained in this study exhibit significant differences between donkey's milk and cow's and goat's milk. Moreover, donkey’s milk could be an alternative for children suffering from allergies to cow's milk protein, as well as a raw material for the production of new types of fermented beverages.
Background. Active packaging improves the microbial safety and sensory properties of food, extending shelf life of the stored product. Raw beef is an example of food prone to microbial contamination. Listeria monocytogenes and Escherichia coli are commonly found in raw meat, and their presence can lead to food poisoning of consumers worldwide. Cellulose paper is commonly used to wrap raw meat. Active paper can be obtained by coating the paper with antimicrobial agents. Plant-derived essential oils can act as a natural preservative. The aim of the study is the characterization of paper coated with cinnamon bark essential oil, cinnamon leaf essential oil and clove essential oil, as well as the evaluation of its use in packing raw beef. Results and conclusion. Coating paper with cinnamon bark essential oil and clove essential oil changed the color of paper to yellow and white compared to the blue and white colors of the control sample and paper enriched with cinnamon leaf essential oil. Coating the paper affected its structure. Essential oils penetrated the voids in the paper and filled the pores. Wrapping raw beef in the coated paper reduced the growth of Listeria innocua and E. coli during refrigerated storage. Wrapping beef in the coated paper did not affect the beef color during 72-hour storage. The results obtained indicate the possibility of using paper coated with essential oils as active packaging for raw beef
Background. Colored-flesh potato varieties are becoming more and more popular in Poland. One of the distinctive features of tuber quality is a tendency for the enzymatic darkening of flesh. The aim of the research was to determine the effect of red and purple flesh potato varieties on the change of their color immediately after cutting tubers, one hour and four hours after their cutting, and on the total polyphenol content and antioxidant activity. The research material was three purple flesh potato varieties: Provita, Double Fun, Violet Queen and three red flesh potato varieties: Magenta, Mulberry Beauty, Lily Rose. The raw material came from Polish producers from the 2020 and 2021 growing seasons. Basic chemical composition, total polyphenol content and ABTS+• (μM TROLOX/1g d.m.) and DPPH (μM TROLOX/1g d.m.), as well as antioxidant activity were determined for the potatoes. The color of tuber flesh and its changes were determined calorimetrically using a Minolta CR-200. Results and conclusions. Purple flesh potatoes were characterized by higher total polyphenol content (by 2%) and higher antioxidant activity of ABTS+• and DPPH• (71.2, and 21.0 μM TROLOX/1g d.m. respectively) in comparison to the red varieties (ABTS+• – 60.5 and DPPH – 15.5 μM TROLOX/1g d.m.). The potato varieties tested were characterized by a low tendency for the enzymatic darkening of tubers. The flesh of purple potatoes immediately after cutting was darker (L* 41.8 on average). It was also characterized by a higher share of blue (b* -2.8 on average) and a lower share of red (a* 3.8 on average) than for red flesh potatoes. The flesh of red potatoes after cutting was characterized by a color with a higher proportion of yellow shade (parameter b* was 7.2 on average), which did not change after four hours after cutting.
Background. Listeria monocytogenes is a foodborne human pathogen and a causative factor of listeriosis, which is an illness with a high mortality rate. Serotyping is a method for differentiating L. monocytogenes isolates based on unique combinations of somatic (O) and flagellar (H) antigens on the surface of their cells. Standard serotyping involves agglutination methods, which require using antisera. However, there are also genoserotyping methods which allow to categorise L. monocytogenes isolates into particular groups of serotypes (referred to as serogroups) based on genetic analyses. Differentiating L. monocytogenes isolates is an important issue in terms of food safety, surveillance and traceability of contamination sources. In this work, we present results of the genoserotyping of 153 L. monocytogenes isolates originating from meat products and meat processing environments at Polish processing plants. Two protocols were used for genoserotyping analyses: the first one allows to differentiate between four most common serotypes (1/2a, 1/2b, 1/2c and 4b) and the second one allows to distinguish hipervirulent serovar 4h from other serotypes. Results and conclusion. Results achieved using both methods were consistent and all isolates were categorised into corresponding serogroups within the two methodologies. Most of the isolates (73.9 %) were characterised as members of the IIa serogroup (representing the 1/2a, 3a serovars). The IVb (4b, 4d, 4e) serogroup was the second most common (and comprised 18.3 % of isolates), followed by IIb (1/2b, 3b, 7) and IIc (1/2c, 3c), however, the last two groups were equally numerous (and each of them comprised 3.9 % of all isolates). None of the collected isolates belonged to the serogroup representing the 4a, 4c, 4ab and 4h serotypes.
Background. The aim of the presented research is a case study consisting in an analysis of publicly available Internet articles describing the phenomenon of influencers’ impact in the context of consumer behavior on the food market in Poland. This applies in particular to non-basic, impulsive, high-fat and high-sugar content foodstuffs. An example of that is previously unprecedented demandfor Koral Ekipa sorbet ice cream among children and school youth (up to 17 years of age), which is discussed in this paper. It was a phenomenon observed in April 2021 as a result of the PLL Koral marketing campaign carried out in cooperation with the most popular Polish youtubers, known as Ekipa Friza (Friz’s Team). Results and conclusions. The presented case study demonstrates the power of social media and influencer marketing in shaping consumer behavior among children and school youth. One of the commercial activities of the Team was cooperation with well-known producers and distributors of food products in Poland, such as PPL Koral, Dooti Donuts, Krynica Vitamin and Millano Group. The team assigned its name to four food products, with the Koral-Ekipa ice cream, introduced at the end of March 2021, having the greatest market success. Their sales exceeded by at least 300% other new products in over forty years of Koral's history. High sales figures for ice cream were already achieved in March and April, which prompted the manufacturer to launch an additional line, allowing the production of about one million ice creams a day. In this context, the authors also referred to the impact of influencer marketing on the health of young people and, consequently, the whole society
Background. The Polish cheese market is dominated by products made from pasteurized milk with commercial culture comprising microorganisms with genetically confirmed species affiliation. Current nutritional trends are focused on enriching the diet with natural products containing microorganisms characteristic of a given environment. Therefore, there is a need to look for ways to improve the quality of raw milk cheeses, which are characterized by a unique taste and aroma, as well as a large variety of lactic acid bacteria from a region. The aim of the study was to determine the quality of unripened rennet cheeses made from unpasteurized milk with two starter cultures: commercial and environmental. A microbiological analysis was carried out in order to: determine the total number of microorganisms, the number of mesophilic lactic acid bacteria, Escherichia coli and the presence of pathogens: Listeria monocytogenes and Salmonella spp. and staphylococcal enterotoxin. Results and conclusion. The microbiological quality of raw milk met the requirements for the total number of microorganisms laid down in the Regulation of the European Parliament and of the Council No. 853/2004, the Commission Regulation No. 2073/2005 (as amended). In cheeses produced using the environmental culture, the number of mesophilic LAB was significantly higher than in the other type of cheese. No pathogens or staphylococcal enterotoxin were detected in any of the products. During a sensory analysis of cheeses after production, it was found that they were very similar to each other in terms of overall acceptability. After 14 days of cheese storage, differences in sensory quality were found in favor of the products made using the environmental starter culture. All tested cheese samples met the requirements for microbiological safety.
Background. Health behaviors combine emotional aspects, beliefs and tendencies to behave positively or negatively, thus making their nature very complex. The aim of this study was to assess selected health behaviors, subjective self-perception of the body image and eating patterns of girls aged 14 to 19 years (n = 114). The study entailed: examining the propensity of girls to reduce their nutritional consumption (Restricted Eating Scale), establishing behaviors associated with improper eating (Problem Eating Behaviors Questionnaire), identifying the factors affecting girls' eating behavior and subjective selfassessment of their body image and diet. Results and conclusion. The results of the study showed that girls had problems with an accurate perception of their own body image. Extreme food restriction was not proven, but some improper eating behaviors such as eating while doing activities, snacking during the day and eating irregularly were found. The continued monitoring of health-promoting behaviors is useful and reasonable due to the diagnosis of the need to take an action to promote the development of habits and hierarchies of health values among girls aged 14 to 19 from small town environments. The conducted research fits into health risk management and health promotion in the Polish population.
Background. There are projections that the global population might increase to around 10 billion people by 2050. This will lead to an increase in total global food demand of 35% to 56% between 2010 and 2050. Therefore, one of food producers' main goals should be to increase the quality of food products. Furthermore, current consumer income fluctuations may affect changes in the types of food purchased. The use of natural antioxidants may satisfy the growing interest of poultry consumers. In numerous literature studies, there is a trend toward utilizing natural antioxidants as replacements for synthetic ones. The aim of this study is to provide a review of recent studies which describe the use of natural antioxidants in poultry meat production and their effect on final product quality. Results and conclusion. This review presents an overview of the latest advances in the application of natural antioxidant compounds in poultry meat and processed meat products to improve their quality and shelf-life. In human nutrition and health, antioxidant nutrition remains the topic of a continuing debate. Natural antioxidants efficiently increase the shelf-life of poultry products. Lipid peroxidation decreases in meat when natural antioxidants are supplemented in feed, and the use of natural antioxidants could be an effective strategy to maintain the optimal quality of processed poultry products.
