Worldwide coffee consumption continues to grow, resulting in the production of co-products generated during its processing. One of these co-products is spent coffee grounds (SCG), which was the subject of our research, focusing on the quantitative determination and evaluation of selected physicochemical parameters in coffee samples and the SCG derived from them. The samples consisted of 100 % C. arabica from Peru, Kenya, Colombia, Cuba, and Vietnam, roasted to a medium level. First, we analyzed 5 extract samples prepared from roasted coffee beans, and subsequently 5 extract samples of SCG obtained from these beans. The analysis included determining pH, dry matter content, total antioxidant capacity (TAC), total polyphenol content (TPC), caffeine, and chlorogenic acids. The pH values measured in coffee beans ranged from 4.733 to 5.113, and in SCG from 4.808 to 5.138, with both being slightly acidic. The highest dry matter content was observed in sample 5B, at 98.280 %, while the lowest was in 4G, at 93.030 %, related to the combination of temperature and time applied during the SCG drying process. The percentage inhibition of DPPH showed the lowest value in coffee bean sample 4B (81.914 %), while the highest was found in SCG sample 2G (88.021 %). In contrast, the total polyphenol content (TPC) in the coffee beans samples was higher (40.024 to 51.074 g GAE. kg-1 (GAE-gallic acid equivalent)) compared to the SCG samples (6.985 to 14.569 g GAE. kg(-1)). The highest caffeine content was found in coffee bean sample 5B (9.826 mg.g-'). In the case of SCG, the average caffeine content decreased due to leaching into the coffee extract, with the highest value recorded in sample 4G at 3.438 mg.g-'. The average chlorogenic acids (CGAs) content in coffee beans ranged from 20.745 to 25.741 mg.g-1, and in SCG from 6.153 to 10.867 mg.g-1. Our results suggest that SCG represent a natural source of bioactive compounds that could be reused, thereby contribute to waste minimization disposal and environmental impact.

This study investigates green coffee beans' physicochemical properties and trace metal content from three major coffee-growing regions: America, Africa, and Asia. Results revealed that American beans had the highest dry matter content (92.00%), followed by African (91.58%) and Asian (91.06%) beans, with variations attributed to environmental factors and post-harvest practices. Water activity was lowest in African (0.47) and American (0.47) samples, suggesting microbial stability compared to Asian beans (0.544). Based on Anova we can see significantly higher differences in parameters water activity in Asian samples. The pH remained stable across all regions (5.75-5.76), indicating that pH is more influenced by genetic factors than environmental ones. Concentrations of nine trace elements were measured, with Pb and Cd being below detection limits in all samples, emphasizing coffee safety. Trace elements analysis using Linear Discriminant Analysis (LDA), and hierarchical clustering demonstrated (AHC) distinct regional differentiation based on metal profiles, particularly with Cu, Zn, and Cr. Water-soluble compound analysis revealed regional distinctions, with African samples showing higher variability. The correlation between bioactive compounds and trace metals indicated that elements such as Zn and Mn may enhance antioxidant activity, whereas excessive Cu could inhibit the biosynthesis of key antioxidants. These findings underscore the potential of using chemical profiles for origin authentication, quality control, and traceability in the coffee industry.

The research is focused on GC-MS identification of heterocyclic compounds (HCCs) in commercially most accepted medium roasted specialty coffee beans from renowned harvesting sites from Africa and America and their precursors in green beans. Obtained GC-MS data showed the most abundant HCCs group in medium roasted coffee was furan derivates and pyrazine derivates, reaching an average of 24.17% in African samples, 22.27% in American samples, and 13.41% and 17.62%, respectively. Pyridine derivates reached similar concentrations, 5.02% in African and 5.27% in American samples. The least abundant group was pyrrole derivates, reaching only 2.79% in African and 1.91% in American samples. Pearson's correlation proved weak positive correlations between all HCCs (furan derivates, pyrrole derivates, pyrazines derivates, and pyridine derivates) and volatiles hydrocarbons measured in green samples. Further correlation analysis proved the positive correlation between aldehydes, furanes, and pyrazines. However, Pearson's correlation coefficient proved a weak correlation (0.273 - 0.455). ANOVA pointed out that after the roasting, only pyrazine derivates showed geographical dependence, suggesting there might be other precursors that need to be studied to better understand safety and quality issues from the perspective of origin and roasting of the commodity.

Grape pomace, a major by-product of the wine industry, represents a promising source of minerals with potential applications in food and nutraceutical products. This study characterized the mineral composition of grape pomace obtained from different cultivar-locality combinations in three Slovak wine-producing regions and explored patterns of variability among macroelements, trace elements, and potentially toxic elements. Element concentrations were determined using flame atomic absorption spectrometry (FAAS), graphite furnace atomic absorption spectrometry (GFAAS) for cadmium and lead determination, UV-Vis spectrophotometry for phosphorus determination, and cold vapor atomic absorption spectrometry (CV-AAS) for direct mercury analysis. Potassium was the predominant macronutrient in all samples, while calcium, phosphorus, magnesium, and sodium exhibited variation among the analyzed samples. Among trace elements, iron, zinc, copper, chromium, and nickel showed the greatest variability, with elevated concentrations observed in several analyzed samples, particularly Dunaj and Sauvignon Blanc from Tajna. Potentially toxic elements generally occurred at relatively low concentrations. The results indicate that grape pomace represents a valuable source of essential minerals with potential for valorization in food applications.

Grape pomace (GP), a wine industry by-product, offers a sustainable approach to meat preservation. This study assessed GP extracts and powders (Cabernet Franc, Merlot) in pork sausages during 21 days of refrigerated storage. The total polyphenol content of GP extracts reached 12.11 ± 1.36 mg GAE.g-1 (Cabernet Franc) and 7.58 ± 2.15 mg GAE g-1 (Merlot), with strong antioxidant activities confirmed by DPPH, FRAP, and ABTS assays. Sausages with GP exhibited significantly lower lipid oxidation, with TBARS values reduced from 0.346 ± 0.013 mg MDA kg-1 in controls to 0.264–0.292 mg.kg-1 in GP treatments on day 21. Merlot extract lowered total viable counts (2.85 ± 0.01 log CFU.g-1) compared to control samples (2.97 ± 0.01 log CFU.g-1). GP powder increased oleic acid (44.07 ± 0.85%) and linoleic acid (12.59 ± 0.31 %) contents, while also elevating fat and reducing protein and water proportions in sausages. Extracts, in contrast, had minimal effect on composition. Overall, GP—particularly extracts—enhanced oxidative stability, microbiological quality, and fatty acid profile while supporting by-product valorization and clean-label, sustainable food production.

Coffee processing generates substantial amounts of by-products, particularly cascara (coffee cherry husk) and silverskin, which represent promising raw materials for sustainable food applications. However, their thermal behavior under food-processing conditions remains insufficiently characterized. This study aimed to investigate the thermal stability and lipid composition of cascara and coffee silverskin in both whole and ground forms, providing insight into their potential as functional food ingredients. Differential scanning calorimetry (DSC) was applied to evaluate thermal transitions between 25 °C and 200 °C, while fatty acid profiles were determined using GC-FID after Soxhlet extraction and methyl ester preparation. Both materials exhibited high dry-matter content and low water activity, indicating good physicochemical stability. No significant thermal transitions were observed below 100 °C, confirming stability during common low-temperature processing operations. Distinct endothermic transitions occurred between 100 °C and 170 °C, primarily associated with carbohydrate transformations. Whole samples showed substantially higher transition enthalpies than ground samples, requiring approximately 3.3 times more energy for cascara and 2.3 times more for silverskin, demonstrating the stabilizing role of intact structure. Fatty acid analysis revealed clear compositional differences between the two by-products, with cascara enriched in long-chain saturated fatty acids and silverskin containing higher proportions of polyunsaturated fatty acids. These compositional differences corresponded with their observed thermal behavior. Overall, the results demonstrate that cascara and silverskin possess favorable thermal stability and distinct functional characteristics, supporting their valorization as sustainable ingredients in future food formulations and circular bioeconomy strategies.

The modern-day meat industry is facing increased customer demand to abandon synthetic additives and move towards healthier natural options. Multiple fruits, vegetables, and spices were recently evaluated for their potential use in the meat industry. We also must consider the economic side; therefore, food scientists have become interested in polyphenol-rich co-products. Our study was focused on enhancing the antioxidant properties of a popular meat product – pork sausage with cascara extract at 5 mL/kg and powder at 5 g/kg. As cascara polyphenols and antioxidant capacity are highly variable depending on multiple factors, we evaluated total polyphenolic content and total antioxidant capacity at 21.26 ± 0.17 g GAE/kg and 37.65 ± 1.84%, respectively. During our experiment, we observed that cascara powder addition significantly reduced malondialdehyde production (by approx. 30%) compared to negative control. Even though cascara powder caused the difference in the pH values of sausage samples, the sensory panel did not negatively reflect this fact during the sensory evaluation. Based on our results, we believe cascara addition in powdered form presents a natural antioxidant option with high potential to be used in the meat industry.

The meat industry is actively trying to replace synthetic antioxidants with natural counterparts. Sea buckthorn is an excellent source of polyphenols and its high antioxidant properties. Various authors tested the antioxidation effect of sea buckthorn on lipids in meat products. The problem of sea buckthorn addition to food is its effect on sensory parameters. Our study incorporated sea buckthorn extract into pork sausage, stored for 21 days, and observed sensory properties and their changes. We mechanically measured the pH, colour, and textural properties of pork sausage samples with minimal variability observed. Also, sensory analysis by informed panellists was conducted on multiple storage days. Sensory evaluation revealed significant deterioration of sensory quality. Sea buckthorn remains an interesting option for the meat industry. However, further multidisciplinary research is still needed.

The geographical authentication of green specialty coffee is an economically sensitive analytical task that is not yet fully resolved. We used an innovative combination of proteomic profiling with linear discriminant analysis for the authentication of the geographical origin of green specialty coffee beans from well-known harvesting regions in Central America, South America, Africa, and Asia. Out of 1596 identified proteins, we selected the top 30 target markers ranked by ANOVA. The model's prediction performance using leave-one-out cross-validation reached 85.3 %, with the lowest accuracy in the prediction rate for Asian samples. Besides, model performance and prediction sensitivity to random states were tested using 5-fold cross-validation. After 20 iterations, the model performance slightly decreased to 84.0 %. This research contributes to advancing traceability tools in the coffee industry, ensuring product authenticity, and promoting fair trade practices. Specificity and sensitivity confirmed that the model appears to be reliable at distinguishing Asian and African samples.

Customers show increased interest in meat obtained from animals raised as naturally as possible. With the increased population, however, humans needs to consider the consummation of animals previously outside their focus. European badger (Meles meles) is a widespread adaptable species that could be inserted into the human diet as game meat addition. In this study, we prepared meatloaves with badger meat addition and performed analyses to determine chemical composition, amino acid, and fatty acid profiles. When compared to the control, we observed very few differences between the control without badger meat and experimental samples with various European badger meat additions. Regarding color changes, only yellowness was affected, and with the highest badger meat addition, we observed a 2.01 increase compared to the control group. In chemical composition, we observed a decrease in fat content by 1.50 % in the Exp_4 group compared to the control group. The amino acid profile showed no significant differences among groups. The most prevalent amino acids in our samples were Leucine and Lysine, approximately 2.06 and 2.25 g/100 g, respectively. Even with those unconvincing results, we believe badger meat should be considered an enhancement of the human diet, but maybe in a different form or product.

The primary aim of the scientific article is to comprehensively analyze the chemical composition of Cascara. This study investigates the physicochemical properties of Cascara (100% Coffea arabica) sourced from America (Colombia, Panama, Costa Rica, Brazil, Guatemala). The cascara samples were analyzed for dry matter content, pH, water activity, polyphenol content, antioxidant capacity, chlorogenic acids profile, caffeine content and heavy metals (copper, zinc, manganese, iron, nickel, cobalt, lead, cadmium) concentrations. Our results revealed significant variations among the samples. Dry matter content ranged from 85.46% to 88.49%, with the highest levels found in the Guatemala sample (5C). pH values varied significantly, from 3.58 in the Colombian sample (1C) to 4.50 in the Brazilian sample (4C). Water activity was lowest in the Colombian sample (0.49) and highest in the Guatemala sample (0.55). In terms of bioactive compounds, chlorogenic acids content was highest in the Guatemala sample (0.97 mg.100 g-1), while the highest caffeine concentration was detected in the Costa Rican sample (2.22 mg.100 g-1). The total antioxidant capacity was highest in the Brazilian sample using the DPPH method (84.635%) and in the Panamanian sample using the ABTS method (92.30%). Heavy metal analysis indicated significant differences, with the highest concentrations of copper (10.13 mg.kg-1) and iron (112.09 mg.kg-1) in the Costa Rican sample, and the highest zinc (5.17 mg.kg-1) in the Panamanian sample. The lowest concentrations of nickel (0.07 mg.kg-1) and cobalt (0.24 mg.kg-1) were found in the Colombian sample. The presence of lead and cadmium, particularly in American samples, highlights potential health risks, necessitating stringent monitoring. A strong positive correlation was found between neochlorogenic acid concentration and total phenolic content (TPC) (r = 0.84) and between neochlorogenic acid concentration and manganese (Mn) presence (r = 0.83). Concentrations of nickel (Ni) and cobalt (Co) (r = 0.920) and Pb and Cd (r = 0.74) also demonstrated strong correlations. Detailed knowledge of Cascara’s chemical composition can aid in the development of new food and beverage products. This can expand the market for Cascara, promoting sustainability by utilizing coffee by-products more effectively.

The aim of the study was to evaluate the quality of foreign honeys purchased in the Slovak trade network during storage at temperatures of 4 and 20 degrees C. In the study, we monitored pH, electrical conductivity, colour intensity, water content, total soluble solids, free acidity, and hydroxymethylfurfural (HMF) content. All honeys met the legislative requirements of the Slovak Republic and the European Union, except for the electrical conductivity of avocado honey (1.46 to 1.67 mS.cm(-1)), while Slovak and European legislation sets a limit of 0.8 mS.cm(-1). The content of HMF in false acacia honey from Hungary reached the threshold value of 39.99 mg.kg(-1), while the legislation allows a maximum HMF content of 40 mg.kg(-1). In Spanish orange blossom honey, the HMF content was found to be from 25.49 to 59.84 mg.kg(-1 )during storage. If this honey does not come from a tropical area, it exceeds the permitted limit of 40 mg.kg(-1), but if it comes from tropical areas, the honey meets the requirements of the legislation (max. 80 mg.kg(-1)). In general, it can be stated that during storage at 4 degrees C, there was a slower increase in HMF content than during storage at 20 degrees C. During storage (3 and 6 months), honey darkened. By comparing the colour intensity during storage at different temperatures, it can be stated that when honey was stored at 20 degrees C, it darkened faster than when stored at 4 degrees C. During storage, there was a gradual decrease in free acidity and water content. Based on the results of our experiment, it is important to emphasize that when including all honey in the trade network, it is desirable that producers and distributors indicate on the packaging, in addition to the country of origin, its exact region of origin.

Antioxidant nature stands out as the main bioactive property of grape pomace, which is attributed to their rich phenolic composition. Apart of phenolic compounds, grape pomace also represents an abundant source of mineral substances. Mineral compounds perform a variety of vital physiological tasks, including the regulation of acid-base balance, osmotic pressure, adrenal gland function, proper cardiac action, and protein and carbohydrate metabolism. In our study we evaluated micro- and macroelement profile of pork sausages enhanced with grape pomace extract and powder obtained from two different varieties – Cabernet Franc and Merlot. The highest sodium (Na) level (4869.20 mg/kg) was found in sausages with the addition of Merlot grape pomace, albeit in the form of an extract. The Ca content varied from 60.90 to 95.60 mg/kg, with sample with Cabernet Franc powder (CF-P) addition having the highest concentration. Sample with Merlot powder addition (M-P) had the highest magnesium (Mg) (106.7 mg/kg) and phosphorus (P) (2718.3 mg/kg) levels. Samples examined in our study were absent from highly hazardous elements - lead (Pb) or cadmium (Cd). Based on our findings we believe grape pomace could be an interesting source of mineral substances for enhanced meat products, however, further multidisciplinary study, including food safety, toxicology, or sensory analysis, is still needed.

In the present study, the effects of heat treatment (boiling in water, steaming) on changes in the content of vitamin C, total polyphenols, and changes in antioxidant activity in garlic, onion, pepper, potatoes and tomatoes were investigated. In the obtained extracts of the mentioned raw and heat-treated vegetables, the content of vitamin C, the content of total polyphenols and antioxidant activity (ABTS, DPPH, FRAP) were determined. The obtained results showed that the content of vitamin C, as well as the content of total polyphenols in the monitored vegetables after boiling in water, was significantly reduced (p < 0.05) compared to the content of these bioactive substances in raw vegetables. A slight decrease in vitamin C and total polyphenol content was recorded in the steamed samples. This decrease was not statistically significant for all these crops. Determination of antioxidant activity again showed a more significant decrease in antioxidant activity values (p < 0.05) after boiling in water than after steaming. The heat treatment has a significant impact on the change in the content of bioactive substances in the analyzed vegetables. Based on our achieved results, steaming appears to be a gentler way in terms of preserving natural antioxidants.

The objective of this study was to evaluate the antioxidant potential of coffee silverskin (CSS), a co-product of coffee roasting, as a natural alternative to synthetic antioxidants in meat products. Four frankfurter sausage formulations were prepared: a control without antioxidants (Con), with ascorbic acid (ConC), with silverskin extract (SSe), and with silverskin powder (SSp). The physicochemical properties of the products were evaluated over a 21-day refrigerated storage period. Monitored variables included pH, color (L*, a*, b*), texture profile, malondialdehyde (MDA) content as an indicator of lipid oxidation, and fatty acid composition. Additionally, total antioxidant capacity and polyphenol content of the silverskin extract were determined. The results showed that both silverskin extract and powder significantly reduced lipid oxidation in meat products, with MDA values of 0.144 mg/kg and 0.143 mg/kg, respectively, comparable to the ascorbic acid group (0.139 mg/kg) and lower than the control (0.162 mg/kg). No significant differences (P > 0.05) were observed in texture parameters across the groups. Color analysis revealed a darker shade (lower L* value) in the group containing silverskin powder. Moreover, CSS additives contributed to a higher stability of polyunsaturated fatty acids, indicating their protective effect during storage. These findings suggest that coffee silverskin, especially in extract form, is a promising clean-label antioxidant for meat products, offering oxidative stability similar to synthetic additives and supporting sustainable waste utilization in the food industry.

Leek (Allium porrum L.), a commonly grown vegetable widely used in the food industry, has gained increased interest in recent years in connection with its content of bioactive substances. Therefore, this study aimed to determine and evaluate the influence of cultivar and morphological part on the total content of polyphenols, sulfur compounds, and the antioxidant activity in the monitored morphological parts of leek (Allium porrum L.). The total polyphenol content (TPC) in the white part of analyzed leek cultivars ranged from 446.30 to 1580.55 mg GAE.kg-1 DM. TPC in the green part of analyzed leek cultivars ranged from 748.09 to 2172.78 mg GAE.kg-1 DM. TPC in the leaves of analyzed leek cultivars ranged from 2301.24 to 5477.73 mg GAE.kg-1 DM. The antioxidant activity (AA) in the white part of analyzed leek cultivars ranged from 3.70 to 14.23 mmol TE.kg-1 DM. AA in the green part of analyzed leek cultivars ranged from 6.89 to 14.38 mmol TE.kg-1 DM. AA in leaves of analyzed leek cultivars ranged from 30.85 to 106.92 mmol TE.kg-1 DM. The total sulfur content (TSC) in the white part of analyzed leek cultivars ranged from 0.25 to 0.52 %. TSC in the green part of analyzed leek cultivars ranged from 0.27 to 0.52 %. TSC in the leaves of analyzed leek cultivars ranged from 0.31 to 0.59 %. Based on the analysis of variance, we can state that statistically higher (p< 0.05) TPC, AA, and TSC were determined in the leaves of the leek. Statistically higher (p< 0.05) TPC, AA, and TSC in all morphological parts were determined in the cultivar De Carentan. The results confirmed the variability of bioactive substances and antioxidant activity in the individual monitored cultivars, but also in the monitored morphological parts of the leek.

This study aimed to evaluate the mineral content, and content of bioactive compounds in fruits of Cornelian cherry (Cornus mas L.). Neochlorogenic acid, chlorogenic acid, caffeic acid, and rutin were determined in the samples. Vitamin C content ranged from 610.36 to 1344 mg kg−1 FW. Content of K, Ca, P, Mg, and Na in samples ranged from 1750.8 to 2645.7 mg kg−1 FW, from 281.14 to 561.62 mg kg−1 FW, from 180.38 to 294.95 mg kg−1 FW, from 68.19 to 115.43 mg kg−1 FW, and from 2.48 to 71.33 mg kg−1 FW respectively. Content of Fe, Zn, Cu, Mn, Ni, Cr, and Co in samples ranged from 2.77 to 4.88 mg kg−1 FW, from 0.49 to 0.99 mg kg−1 FW, from 0.25 to 0.53 mg kg−1 FW, from 0.07 to 0.17 mg kg−1 FW, from 0.02 to 0.13 mg kg−1 FW, from 0.01 to 0.02 mg kg−1 FW, and from 0.01 to 0.08 mg kg−1 FW respectively. Variations across cultivars were found to be statistically significant, indicating that genetics is a key factor influencing the concentration of bioactive compounds and minerals in Cornelian cherry fruits. Understanding the genetic factors influencing mineral and bioactive compound content in cornelian cherry cultivars is essential for targeted breeding programs, crop improvement, and the development of cultivars with enhanced nutritional and health-promoting attributes. This knowledge contributes to sustainable agriculture and supports the production of crops that align with consumer preferences and health trends.

In the meat industry, there is a growing interest in the use of innovative processing methods, reformulated products, and the replacement of synthetic ingredients with natural bioactive compounds. Replacing synthetic antioxidants with natural antioxidants is a challenging process, but it can bring positive results. Our current research focuses on sensory and textural properties of raw-cooked meat product (frankfurters), which we observed on the 1st, 7th, 14th and 21st days of storage. We incorporated extract from tomato pomace into frankfurters as natural antioxidants. We used two concentrations of extract (3 mL.kg-1 and 5 mL.kg-1), the control with the addition of ascorbic acid and negative control. Sensory quality of meat product is one of the most important indicators that can influence the consumer. In the taste parameter, the best rated groups were Con-C and TCP-2. Furthermore, the addition of tomato pomace extract does not cause a significant change in the consistency of the meat products. After textural analysis, no statistically significant differences were observed between individual samples in any of the evaluated parameters.