Increasing the fibre content in food has various forms, one option is to increase the content by adding fibre (bran) to bakery products such as biscuits. The aim of this study is to investigate the impact of bran from coloured wheat flour on the storage time and the physical, chemical, and sensory properties of biscuits. Bran of coloured wheats (AF Jumiko, AF Oxana, Citrus x Bona Dea N-34 and AF Zora) was added in an amount of 20% to the standard wheat flour. Physical, chemical, and sensory characteristics of the biscuits produced were monitored, namely the dry matter, FRAP, polyphenols, DPPH, colour, and texture. These parameters were measured on day 1, after 14 days and after 28 days of storage. Supporting characterization of the biscuits was performed by determining the fibre, fat, protein, and ash content on day 1. Compared to the control the results confirmed a change in colour depending on the colour variety of wheat used and an increase in antioxidant properties and for some varieties also increasing of polyphenol content. As expected, there was also an increase in the fibre content of biscuits with the addition of bran.

The growing interest in functional beer production has led to the exploration of unconventional raw materials, such as hemp (Cannabis sativa L.), for brewing applications. This study aimed to evaluate the volatile organic compound (VOC) profile and the macro- and microelement composition of barley wort enriched with varying proportions (10% and 30%) of malted and unmalted hemp seeds, using solid-phase microextraction followed by gas chromatography-mass spectrometry (SPME-GC-MS) and atomic absorption spectrometry (AAS). A total of 64 VOCs were identified across four wort variants: control (barley malt only), 10% malted hemp, 30% malted hemp, and 30% unmalted hemp. The aroma profile was significantly influenced by compounds such as 2,3-butanediol, 1-hexanol, 3-methyl-1-butanol, 3-hydroxy-2-butanone, hexanoic acid, and 4-vinylguaiacol (p < 0.001). Principal component analysis (PCA) revealed clear separation between wort types based on the relative abundance of alcohols, acids, ketones, and phenols, indicating a progressive shift from sweet/malty toward acidic, green, and herbal aroma notes as hemp addition increased. Notably, unmalted hemp seeds resulted in a pronounced dominance of hexanoic acid, which may contribute to earthy and rancid sensory attributes. The evaluation of selected mineral elements showed that the key macroelements differentiating the worts were potassium, magnesium, phosphorus, and calcium, while among the microelements the distinguishing elements were manganese, iron, and sodium. These findings demonstrate the strong modulating effect of aromatic hemp-derived materials on the aroma composition and selected mineral content of brewing worts, supporting their targeted use in novel beer formulations.

This study aimed to verify that enriching hens’ diets with pomegranate seed (PSO) and linseed oils (LSO) would maintain egg foaming and leavening capacity and improve the nutritional profile of egg-based products without compromising technological properties. It was shown in the previous studies that fortifying hen feed with PSO increased CLnA and CLA concentrations in raw eggs. In this study, two experiments with 25-week-old Hy-Line Brown laying hens have been carried out. Experiment 1 modified hens’ feed by incorporating PSO (0.5–1.5%) and 1.5% LSO. In Experiment 2, hens received feed containing PSO (0.5–1.5%). This research involved cake preparation, quality evaluation, and the assessment of egg white foam properties (stability, density, and gas bubble distribution). The chemical composition of sponge cake was determined. Results showed that PSO and LSO in hen feed enhanced egg leavening properties, while egg white-based foam properties matched the control group. The cakes showed improved health-promoting properties due to CLA and CLnA presence. The research confirmed that these beneficial acids were retained in the final sponge cake.

The chokeberry pomace remaining after the pressing of the fruit is a valuable raw material, the processing of which by extrusion-cooking will protect it from spoilage. The chokeberry pomace obtained directly after pressing the juice was ground and processed in a single-screw extruder at different barrel temperatures and different screw speeds. The extrusion processing conditions showed little but significant effect on the total fibre content (TDF) and its soluble fraction (SDF), whereas it had no effect on the content of insoluble (IDF) fractions in the extrudate. A decrease in fat was observed in the extrudates and a favourable change in the fatty acids profile was noted. Vitamins were found to be more susceptible to high temperatures than to mechanical stress. There was a much higher stability of riboflavin relative to thiamine and pyridoxal, a very low stability of tocopherols, and a slightly higher stability of tocotrienols. In the extrudates, the availability of antioxidant bioactive compounds increased.

Brassica vegetables are characterized by high amounts of vitamins, minerals, polyphenols and glucosinolates, therefore showing health-promoting properties. Due to the fact that these vegetables undergo thermal treatment before consumption, the knowledge of the effect of processing is of high importance. Among various methods used, sous-vide (i.a. hydrothermal treatment of vacuum-packed products in strictly controlled temperature-time conditions) is becoming more popular. Thus, the aim of this review was to compare the results of research papers from the last two decades, concerning the effect of sous-vide and other processing methods on the microbiological safety as well as nutritional value of Brassica vegetables. 3 scientific databases (Scopus, ScienceDirect and PubMed) were searched, using the keywords "sous-vide"; "sous-vide" and "vegetables"; "sous-vide" and "Brassica". It was shown that sous-vide treatment was more beneficial than other methods, taking into account nutritional value. When choosing the appropriate method of processing, it must be taken into consideration that the modern consumer is aware of the nutritional value of foods and often chooses the more valuable product. The awareness of the consumer chossing nutritious and valourable foods and at the same time, the high quality of the raw material as well as microbiological safety of the final product should be considered.

Changing trends in the brewing market show that breweries want to attract consumers with new products. New flavours and aromas in beer can be achieved by using various additives. However, non-Saccharomyces yeast strains make it possible to produce beer with an original sensory profile but according to a traditional recipe (without additives). The aim of this study was to evaluate the influence of 10 different yeast strains, belonging to the species Lachancea thermotolerans and L. fermentati, on the creation of different physico-chemical profiles in beers. For this purpose, the same malt wort with a 12°P extract, hopped with Octawia hops (8.4% alpha acids), was inoculated with the aforementioned yeast strains. The fermentation kinetics, the yeast’s ability to ferment sugars, the production of organic acids and glycerol and the formation of volatile compounds in the beer were monitored. The beers obtained were classified as low-alcohol and regular. In addition, some beers were measured to have a low pH, qualifying them as “sour” beers, which are currently gaining in popularity. Most interesting, however, was the effect of the selected Lachancea yeast strains on the composition of the beer volatiles. In the second stage of this study, the beers obtained were again subjected to a chromatographic analysis, this time using an olfactometric detector (GC-O). This analysis was dictated by the need to verify the actual influence of the compounds determined (GC-MS) on the creation of the final aroma profile. This study showed that selected strains of Lachancea thermotolerans and L. fermentati have very high brewing potential to produce different original beers from the same hopped wort.

Cruciferous vegetables represent a valuable source of bioactive compounds. However, there is currently a deficiency of information regarding the extent to which these compounds remain bioaccessible to the body following thermal treatment and digestion processes within the digestive tract. Accordingly, the aim of this study was to evaluate the impact of heat treatment and in vitro digestion on the level of selected bioactive compounds in Brussels sprouts. The Brussels sprouts samples were subjected to a range of thermal processing techniques, which were then followed by a simulated in vitro digestion. The investigated compounds were analyzed using UV-Vis spectrometry and liquid chromatography coupled with mass spectrometry (LC-MS). The findings revealed that the sous-vide method of cooking Brussels sprouts resulted in significantly higher losses of glucosinolates (GLS) in comparison to conventional cooking methods. No significant differences were observed with regard to isothiocyanates and indoles. The analysis of GLS following digestion revealed that the process was more effective after sous vide and traditional cooking, and slightly less effective after steam cooking. With regard to individual compounds, glucoraphanin (GRA), glucoraphenin (GIV), and gluconasturtiin (GNS) were found to be completely degraded, whereas methoxyglucobrassicin (metGBS) was the most resistant to digestion in both the sous vide and steamed Brussels sprouts. The results indicated that the process of simulating digestion had no significant impact on isothiocyanates and indoles. This suggests that, if present in the heat-treated samples, these compounds remained stable during the in vitro digestion procedure.

Background: Young green barley is rich in nutrients and bioactive substances and hence is used for dietary supplement production. However, polluted environment and the use of pesticides can lead to the contamination of raw plant material. Purpose of the study: 1) determination of the young barley ingredients considered beneficial to the body (antioxidant activity, total polyphenols, phenolic acids, sodium, potassium, magnesium, calcium, iron, manganese, zinc); 2) assessment of the potential risk to human health posed by contaminants (pesticides, polycyclic aromatic compounds (PAHs), arsenic, cadmium, mercury, lead). Materials: dietary supplements containing green barley in a form of tablets, powders and juices. Methods: Ultraviolet-visible (UV-Vis) spectrometry (determination of antioxidant activity and total polyphenols), atomic absorption spectrometry (AAS; used for element determination), liquid chromatography (phenolic acids, some pesticide analysis); gas chromatography coupled to mass spectrometry (GC-MS; pesticide and PAH determination). Main findings: the young barley powders were rich in macro- and microelements, particularly Fe and Mn, and could meet up to 20 % of the human requirements. However, they were also considerably contaminated with heavy metals and imidacloprid. The maximum levels established in European Union for examined substances were exceeded in the case of imidacloprid (6 samples of barley powders: P1, P2, P7-P10), PAH4 sum (one sample of barley powder - P10), and mercury (2 samples of barley powders: P6 and P12, 3 samples of tablets - T1, T2, T14). Calculated risk assessment also indicated that regular consumption of these dietary supplements could pose a significant health risk in case of arsenic. Conclusions: the research suggests that although young barley powders exhibit a substantial amount of macro and microelements, and additional bioactive ingredients they may also be a potential source of some harmful substances such as heavy metals or pesticide residues.

The aim of this study was to investigate and confirm the properties of eggs produced by laying hens fed a diet consisting of pomegranate seed oil as a source of CLnA and flaxseed oil as a source of α-linolenic acid. The study involved determining the chemical composition of the eggs, including their fatty acid profile. The results showed that modifying the laying hens’ feed composition resulted in eggs with high nutritional value, with a favorable change in their fatty acid profile. In most cases, the addition of linseed oil or pomegranate seed oil did not affect the physical and chemical properties of the eggs. However, the diet of laying hens had a positive effect on the fatty acid profile of the egg yolk. The presence of conjugated linolenic acid trienes in eggs produced by laying hens fed a modified diet makes them a potential source of these compounds for human consumption.

Hydrothermal treatment of Brussels sprouts (Brassica oleracea var. gemmifera) induces both physical and chemical changes in nutrients and non-nutrients. It also affects the bioaccessibility of individual compounds. The aim of this study was to investigate the influence of hydrothermal treatment (boiling, steaming, and sous vide technique) on the concentration of the selected nutrients and non-nutrients in Brussels sprouts and in vitro bioaccessibility of the mineral components. It has been shown that, in terms of the leaching of nutrients and non-nutrients into the aqueous medium, traditional cooking in water involves the greatest percentage loss (the highest decrease in dry matter (11.8%), ash (13.3%), protein (10.4%), crude fat (43.3%), dietary fiber (9.5%), digestible carbohydrates (12.2%), and most of mineral components (7.6–39.8%)). In contrast, steam cooking and sous vide cooking of Brussels sprouts allow a higher level of preservation of the individual compounds. By using reduced process temperatures and vacuum packaging, sous vide cooking can be an alternative to traditional cooking to preserve the higher nutritional value of Brassica oleracea var. gemmifera (preservation of dry matter, ash, crude fat, and most of the mineral components at the level of the raw sample p ≤ 0.05).

Currently exist different colored wheat varieties which have various effect on bakery product. The aim of this study was to increase the nutritional value of biscuits by adding colored whole grain wheat (Koniny and Skorpion). The study compared biscuits made of colored wheat baked according to four recipes and evaluated the effect of storing biscuits in the refrigerator and in the warehouse. Polyphenols (TPC), antioxidant activity (FRAP), dry matter, fiber and sensory profile were determined in biscuits during a six-month storage period. Color wheat biscuits baked within this study showed a higher content of polyphenols and antioxidant activity than the control. The highest antioxidant activity was in biscuits from Konini variety (colored wheat). The results show that the antioxidant activity in the refrigerator decreased in the range of 58 to 37% depending on the variety. The smallest decrease of polyphenol compounds occurred during storage in warehouse compare to the refrigerator. The highest amount of fiber was found in the Konini variety and the lowest amount was observed in control variety. Sensory analysis showed that the overall acceptability of color wheat biscuits was slightly higher than control biscuits.

We assessed the extent to which fructans from various sources and added in various forms (raw materials in diet alone or incorporated into a strawberry matrix) differ in their effectiveness towards selected parameters related to bone health under calcium hypoalimentation in growing female Wistar rats. The aim of this study was to evaluate the levels of selected parameters involved in calcium metabolism, in response to a 12-week restriction of Ca intake: serum ions (Ca, Mg, P); the activity of alkaline phosphatase-using a BS 120 analyzer; the markers of bone turnover (osteocalcin, CTX; using a Rat-MidTMOsteocalcinEIA Kit and RatLapsTMEIA, respectively); and the bone mineral content (BMC) and density (BMD), using a Norland Excell Plus Densitometer. Among the examined markers, the CTX concentration increased dramatically under calcium hypoalimentation. The presence of Jerusalem artichoke (independently of the form of addition) and yacon root powder (with strawberry sorbet matrix) in the rats' diet led to a significantly lower CTX concentration than was observed in the low-calcium control group. The type of fructan influenced the bone mass content. When fructan was added to the low-calcium diet as an ingredient of sorbet, it exerted more pronounced effects on the biochemical parameters of bone metabolism than when added alone, in the growing-female-rat model.

Brassica vegetables are a valuable source of ingredients with health benefits. There is very little information in the available literature about the major essential minerals and trace elements content in 21-day-old young shoots of white-and red-headed cabbage. In the present study, young shoots were compared for their content of dry matter, total protein, crude fat, ash, dietary fiber, digestible carbohy-drates, selected major essential minerals (sodium, potassium, calcium, magnesium), and trace elements (manganese, iron, zinc, and copper). The results showed that young shoots of red cabbage included more minerals and total protein, so it can be stated that they were a better source of these nutrients in compari-son to young shoots of white head cabbage. The findings also suggested that young shoots of white and red head cabbage can be an attractive source of some nutritive components. For example, the measured calcium content in young shoots of both white and red cabbage was 230 mg/100 g of fresh weight and this value is on average almost four times higher compared to the literature data for mature white cabbage and almost five times higher than data for red cabbage at full maturity. For magnesium, its content in young shoots of white and red cabbage was on average twice in comparison to data for cabbage at full maturity.

Brussels sprouts are a source of polyphenolic compounds. However, their concentration is affected by many factors depending on the plant material, hydrothermal treatment methods and digestion in the gastrointestinal tract. The aim of this study was to determine the effect of hydrothermal treatment on the antioxidant activity, concentration and profile of polyphenols of Brassica oleracea var. gemmifera in an in vitro simulated gastrointestinal digestion model. The study showed a significant effect of the type of hydrothermal treatment on total polyphenol concentration, polyphenolic acid profile, flavonoid content and antioxidant activity. Traditional boiling in water was the least effective type of hydrothermal treatment with respect to bioactive components of Brussels sprouts. Sous-vide was the most effective hydrothermal treatment in terms of retention of polyphenolic compounds and high antioxidant activity, thus providing a better alternative to steam cooking. Using an in vitro model, a significant difference was demonstrated between the concentration of bioavailable polyphenolic compounds and the polyphenol content of the plant material before digestion. The influence of the type of hydrothermal treatment used on the concentration of bioavailable polyphenolic compounds was maintained in relation to material not subjected to in vitro digestion (except for antioxidant activity).

Due to significant concentration of polyphenols, diet with a high amount of plants such as Brassica vegetables is associated with health beneficial properties. Brassica vegetables are mostly consumed processed, which affect the polyphenol level. The most popular processing methods of Brassica vegetables include boiling them with salt addition. The correlation between increased NaCl intake and high blood pressure has resulted in the search for salt substitutes such as KCl. The purpose of this study was to determine the influence of NaCl and KCl addition (0.0, 0.5, 1.0, 2.0, and 3.0 g/100g) during hydrothermal treatment on polyphenolic acid content in selected Brassica vegetables. A significant influence on polyphenolic acid content in Brassica vegetables when boiling with the addition of NaCl and KCl was shown. Caffeic acid was impacted the most after salt addition. Boiled cauliflower had the greatest decrease in the analyzed polyphenolic compounds out of all the vegetables studied. Novelty impact statement This research provides the data determinating the influence of NaCl and KCl addition during hydrothermal treatment on polyphenolic acid content in selected Brassica vegetables. It has been shown that addition of salt during boiling Brassica vegetables has a significant effect on the preservation of polyphenolic acid levels with caffeic acid impacted the most within all studied compounds. Boiled cauliflower had the greatest decrease in the analyzed polyphenolic compounds out of all the vegetables studied. The results of this study may allow the selection of the best NaCl and KCl concentration addition during Brassica vegetables boiling to maximize the preservation of polyphenolic acid levels.

The basic foundation of plant production consists in plant protection treatments, which largely shape the quality of plant raw material intended for the food industry. Due to its long growing season, horseradish requires more treatments than average. Intensive protection based on synthetic pesticides favours the accumulation of their residues in plants and generates serious environmental problems. We have examined the effect of chemical protection and its reduced variant as well as three variants of biological protection, differentiated in terms of preparations used for seedlings treatment (Pythium oligandrum, Bacillus subtilis, and Ecklonia maxima), on the content of dry matter, protein, fat, carbohydrates, and the disease severity index (DSI) of Verticillium wilt of horseradish roots. The quantitative and qualitative changes in the microorganism communities associated with this disease were determined. Thirty-four species of fungi and Globisporangium irregulare have been shown to contribute to the pathogenesis of Verticillium wilt. The following were found with the highest frequency: Verticillium dahliae (14.37%), G. irregulare (6.87%), Ilyonectria destructans (6.73%), Fusarium acuminatum (6.53%), Rhisoctonia solani (6.75%), Epicoccum nigrum (5.56%), and Alternaria brassicae (5.36%).We found that water deficit promotes the increase of DSI and reduces the number and richness of fungal species isolated from diseased roots. The variant of biological protection with treatment of seedlings of E. maxima extract and with reduced chemical protectionin dry seasons give the best protective effects. Under conditions of optimal water supply, biological protection (P. oligandrum) is more effective than chemical protection. Biological protection increases biodiversity in the population of microorganisms that contribute to blackening of the conductive bundles of horseradish roots. There is a significant negative correlation between the number of isolated microorganisms and the DSI value. Increasing the number of the CFUs is accompanied by a reduction in the symptoms of Verticillium wilt of horseradish roots. Biological protection in years with sufficient water supply results in a significant increase in the content of dry matter, protein, and carbohydrates in horseradish roots. Under the influence of protective treatments, the ash content in the roots and its alkalinity decrease.

Gastronomy is one of the oldest forms of human service activity, defined as "the art of preparing and serving dishes based on professional culinary knowledge, as well as knowledge about products, their nutritional value, appropriate preparation of dishes, composing of meals, culinary traditions as well as habits and customs related to food" (Makała 2015). Regional gastronomy deserves special attention. The specificity of local cuisine, traditional products from a given region, as well as culinary events are important components of the tourist "package", increasing the uniqueness of the experience and the extraordinary character of the place (Stasiak 2007). Appreciating the role and importance of regional cuisine as an extremely important element of cultural heritage, traditional foods and meals products have been specially protected in the European Union. They can fall into one of many categories, e.g., protected designation of origin, protected geographical indication, or a traditional specialty that is guaranteed as such. Moreover, in Poland (besides Registers of the European Union) products with quality or unique properties resulting from the use of traditional production methods can be found on the list of traditional products (Stasiak 2007); Internet source no. 1). Region-specific dishes, prepared and served in a special way, offered in facilities with unique local architecture and interior climate are undoubtedly a tourist attraction, and the more so, the more the cultural values of the area are expressed (Wieczorkowski et al. 2011). This is to emphasize that Polish cuisine has a real abundance of flavors which have been developed over centuries. Polish dishes can be both prestigious and full of surprising taste experiences (Purzycka 2018). Małopolska is one of the regions of Poland that meets the requirements described above. Undoubtedly, it is one of the areas in our country with a unique wealth of local gastronomic "treasures"; many places therein are associated with such gastronomic "calling cards". Often, the headliner of various tourist offers is eating a meal in one of the regional restaurants, trying local specialties, as well as learning about local culinary customs. In addition, there are also fairs, demonstrations of the process of traditional products, and other types of culinary events. Many habits and traditional regional products and dishes are associated with regional cuisine, which was affected by such factors as the availability of natural resources, the possibility of farming and animal husbandry, historical events, the pace of economic development of the region, local traditions, customs and religious ceremonies or various types of rituals related to the preparation and consumption of meals. Regional products owe their special character primarily to the methods of production for which the region is famous for, the ingredients used for production and environmental factors that often have a major impact on the quality of local products (Berndt-Kostrzewska 2001). The chapter includes some culinary history as well as information concerned with traditional Polish products and dishes, especially these from the Małopolska region that are the most popular among visitors, as well as those that are only remembered by the oldest residents. This article is without a doubt worded as part of a journey meant to evoke tasty possibilities while following culinary heritage.

Little is still known about macro- and micronutrients in processed selected Brassica vegetables such as purple and green cauliflower, rutabaga and kale. This study evaluates the influence of different processing conditions (blanching and boiling) on the stability of selected macro- and micronutrients in the aforementioned vegetables. Results indicated that blanching and boiling affect the mineral content of Brassica vegetables. Of the examined Brassica vegetables, the largest losses were found for potassium and iron (on average by 39.72%).

This review provides insight into consumer attitudes toward functional food (FF), with the purpose of better understanding the needs and behavior regarding this kind of product. A total of 47 articles were selected for this paper. The available studies from last 20 years differ according to the focus (awareness, attitudes, motivations, willingness, acceptance by consumers) and methodologies used. Several factors, including socio-demographic, cognitive and attitudinal ones, seem to be serve as the basis for the acceptance of functional products. The research papers showed that nutritional knowledge is the most important of these. Older people are more interested in functional products than younger consumers, because of their stronger belief in the health benefits of FF. Moreover, women are more open to compromise between taste and health properties. Claims concerning the disease preventative properties of FF are the most attractive for consumers. This review focuses also on future perspectives for the functional food market. Adequate knowledge and evidence-based communication seem to be the most promising ways to increase consumers’ interest in these kinds of products.

A part of the Carpathian Mountains, the Lower Beskid range that is located in eastern Małopolska, is a special region as to cultural heritage. Here, in the mountain valleys, for centuries a specific multicultural society was created by mixing together traditions, beliefs, and customs of various ethnic groups. The native Ruthenian culture (Lemko) was in continuous contact with the influences of the Poles (Lachs). Significant ethnic groups were also Jews and Roma people. In the culture of the region, Hungarian (and Austrian) and Slovak influence can also be found. An extremely important element affecting the fate of individual people and entire communities were also great military conflicts, which at the beginning of the twentieth century swept through the region (Gorlice–Tarnów Offensive—WWI and Battle of the Dukla Pass—WWII) as well as later expulsion of the Lemko population by Poles (operation Vistula). These events resulted in the bustling region being turned into an almost uninhabited desert, which had to wait a few decades for the return of its native inhabitants. This is the main reason the region is still one of the few in southern Poland, where traditional culture is still alive and is not just an artificial facade for tourist purposes, as is the case, for example, in the Podhale region. The specificity of this culture is related not only to the influences of various nations, but also to the characteristic terrain and the low level of affluence of the majority of settled and migratory populations. In this context, the culinary tradition, or the preparation of food, has focused on readily available products, including wild ones. A special place in the culinary culture of the region was occupied by vegetable products. Food which was eaten in the countryside was divided into ordinary and festive food. The daily meals included those prepared on the basis of various cereals (mainly oat and wheat), potatoes, legumes, and cruciferous vegetables. Meat products were consumed relatively rarely. An important element of activities aimed at securing food and prolonging its shelf-life was fermentation. That is why pickled mushrooms, cabbage (sauerkraut), and other similar products were very popular in the region. It should be noted, however, that native products were often supplemented with ingredients rarely found in other areas of Poland, which is a result of many trade routes leading through easily accessible passes of the LowerBeskid. The culinary heritage of Lemkovyna as a part of Małopolska and Podkarpacie, however, can be also considered as two mutually pervasive culinary traditions that contribute to what can be considered modern products and regional dishes. In addition to poor (peasant) cuisine, there was also court cuisine. Both these traditions undoubtedly influence the contemporary eating habits of the region's inhabitants.