The objective of this study was to examine the impact of using a rotary jet head (RJH) on the biosynthesis of byproducts of yeast metabolism and their role in shaping the flavor and aroma profile of bottom fermentation beer (lager style). The tests were conducted on an industrial scale, with fermentation in 3800 hL fermentation tanks. Experiments were conducted in a minimum of six replicates. The main quality indicators, including ethanol concentration and pH, were analyzed, along with key volatile compounds such as acetaldehyde, esters, higher alcohols, and DMS. Additionally, beer samples-both those fermented using forced mixing and those produced conventionally-were subjected to sensory evaluation. The study found that RJH did not cause changes in either the final ethyl alcohol concentration (6.74% in both samples) or the pH measurement results. The rotary jet head increased synthesis of certain volatile components, such as fusel alcohols by 5% and acetate esters by 14% for ethyl acetate and by almost 12% for isoamyl acetate. On the other hand, a more than threefold (8.23 to 2.54 mg/L) decrease in the undesirable acetaldehyde was observed in samples fermented with forced mixing. The resulting beers exhibited statistically significant differences in chemical composition; however, sensory analysis did not reveal these differences. This finding underscores the efficacy of the rotary jet head in expediting the beer production process without compromising its sensory quality.

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.

In the presented work, an attempt was made to digest kefir enriched with microalgae additives from the species Arthrospira platensis and Chlorella pyrenoidosa in four concentrations—0.1, 0.5, 1, and 5%. The level of released protein, phosphorus, iron, iodine, and selected vitamins from the B group was analyzed, and their bioavailability was additionally estimated. The amount of iron released in these conditions increased significantly from 0.1% of the supplementation level. Higher values of iron were obtained for Chlorella, and in the case of protein, slightly higher values were noted for Spirulina. In turn, for vitamin B2, higher amounts were noted for Chlorella for doses of 1 and 5%. In the case of vitamin B12, significantly higher amounts were noted in the case of Spirulina supplementation. After in vitro digestion, an increase in the bioavailability of protein and phosphorus was observed with an increase in the dose of microalgae. The relative bioavailability of iron decreased with an increase in the dose of microalgae used, similarly to vitamin B12. Chlorella was characterized by higher iron bioavailability than Spirulina, and in the case of vitamin B2 only at the highest doses of 1 and 5% of the algal supplement. The tests carried out show that microalgae supplementation significantly increases the content of protein, phosphorus, iron, and vitamin B12 in the tested kefir.

The gradual implementation of legal regulations concerning sustainable agriculture, including the cultivation and use of Cannabis sativa L., in the European Union has heightened interest in this plant species among agricultural producers. This research presents the results of an on-farm field experiment conducted in north-eastern Poland to evaluate the growth, yield and physiological characteristics of Cannabis sativa L. in response to different soil conditions (loamy and sandy soils) and agronomic factors (sowing density, nitrogen fertilisation, and silicon application). C. sativa cultivated on loamy soil exhibited significantly greater growth and yield than on sandy soil, even without fertiliser application. However, sustained production would require nutrient replenishment in subsequent growing cycles. Nitrogen fertilisation increased photosynthetic rate, SPAD (leaf greenness index), and leaf area index (LAI), especially on sandy soil. However, its impact on final yield components (plant height, inflorescence length, dried mass) was minor compared to soil type. Nitrogen significantly boosted photosynthetic activity and chlorophyll content (SPAD), particularly at early growth stages. The data indicate that C. sativa can be successfully cultivated on both loamy and sandy soils, but agronomic interventions (silicon and nitrogen applications) are particularly beneficial for sandy soils. In this study, the plants also outcompeted the weeds to such an extent that herbicide application was unnecessary. Hence, cannabis can be considered a low-to-moderate input crop, and can contribute to sustainable alternative agriculture. It is recommended to repeat the present study at a larger scale over a longer term to assess the economic, environmental effects, and after-effects on crop rotation of C. sativa cultivation.

This study examined the profile of bioactive peptides and polysaccharides in beer wort enriched with malted and unmalted hemp seeds. The aim of this research was to evaluate the influence of different hemp processing methods (malted versus unmalted) on the concentration and characteristics of bioactive compounds—specifically (1) peptides exhibiting antioxidant, anti-inflammatory, and antihypertensive activities and (2) soluble polysaccharide fractions that affect wort viscosity and prebiotic potential. The results indicated that supplementation with 10% malted hemp seeds was most favorable. This level of addition enhanced the peptide composition of the wort without adversely affecting fermentation efficiency. Moreover, it facilitated the generation of functional peptides with antioxidant and flavor-enhancing properties and introduced non-fermentable polysaccharides that improved wort viscosity and foam stability without the negative effects observed at higher hemp seed concentrations. In contrast, a 30% addition of hemp seeds, particularly in unmalted form, led to a reduction in fermentable sugar and peptide contents and increased the likelihood of fermentation slowdown. The incorporation of 10% malted hemp seeds has the potential to enhance the sensory and functional attributes of beer, primarily due to the presence of bioactive peptides and polysaccharides, while maintaining fermentation performance and clarity. Fermentation and brewing efficiency may decline at higher hemp seed inclusion rates, warranting further investigation. The use of unmalted hemp necessitates enzymatic treatment to improve fermentable sugar availability. Additionally, high-performance size-exclusion chromatography (HPSEC) proved to be a valuable analytical tool for optimizing wort composition in the development of hemp-enriched beers.

This study explores the application of Fourier transform infrared (FTIR) spectroscopy combined with chemometric and machine learning techniques for authenticating sheep’s milk and distinguishing it from cow’s milk. The demand for accurate authentication methods is driven by the high production costs of sheep’s milk and the prevalent issue of adulteration with cow’s milk, which can have economic, health, and ethical implications. Our research utilizes exploratory analysis, regression, and classification tasks on spectral data to identify characteristic spectral signatures and physicochemical parameters for sheep’s milk. Key methods included the application of decision trees, random forests, and k-nearest neighbors (KNN), with the random forest model showing the highest predictive accuracy (R2 of 0.9801). Principal Component Analysis (PCA) and analysis of variance (ANOVA) revealed significant spectral and compositional differences, particularly in fat content and wavelengths responsible for amide I and II bands (1454 nm and 1550 nm) correlated with the conformational characteristics of the proteins, with sheep’s milk exhibiting higher values than cow’s milk. These findings indicate the potential of FTIR spectroscopy as a reliable tool for milk authentication. Currently, digitalization within the milk production chain is limited, particularly in the case of regional dairy products. The introduction of integrated photonics, machine learning, and, in the future, telemetry systems would enable dairy farmers to optimize their operations and ensure the origin and quality of the milk supplied to milk producers.

The incorporation of Cannabis sativa L. seeds into barley wort was investigated to enhance the functional profile of beer. Hemp seeds (cv. Henola) were malted via controlled steeping, germination, and kilning, then added to barley malt at 10% and 30% (w/w) in both malted and unmalted forms. Standard congress mashing produced worts whose physicochemical parameters (pH, extract, colour, turbidity, filtration and saccharification times) were assessed, alongside profiles of fermentable sugars, polyphenols, B-group vitamins, and cannabinoids. Addition of hemp seeds reduced extract yield without impairing saccharification or filtration and slightly elevated mash pH and turbidity. Maltose and glucose levels declined significantly at higher hemp dosages, whereas sucrose remained stable. Wort enriched with 30% unmalted seeds exhibited the highest levels of trans-ferulic (20.61 µg/g), gallic (5.66 µg/g), trans-p-coumaric (3.68 µg/g), quercetin (6.07 µg/g), and trans-cinnamic (4.07 µg/g) acids. Malted hemp addition enhanced thiamine (up to 0.302 mg/mL) and riboflavin (up to 178.8 µg/mL) concentrations. Cannabinoids (THCA-A, THCV, CBDV, CBG, CBN) were successfully extracted at µg/mL levels, with the total cannabinoid content peaking at 14.59 µg/mL in the 30% malted treatment. These findings demonstrate that hemp seeds, particularly in malted form, can enrich barley wort with bioactive polyphenols, vitamins, and non-psychoactive cannabinoids under standard mashing conditions, without compromising key brewing performance metrics. Further work on fermentation, sensory evaluation, stability, and bioavailability is warranted to realise hemp-enriched functional beers.

Hemp (Cannabis sativa L.) seeds are an interesting raw material for malting regarding its relatively high bioactive compounds concentration and proven advantageous properties in different food products and dietary supplements. In the first stage of the study, important seeds properties relevant to the malting process including moisture content, seed viability, and water absorption capacity were determined. However, a few parameters determining the seeds’ usability for malt preparation, such as germination ability and water sensitivity, are different in comparison to typical malting raw materials such as barley or wheat. However, they make it possible to obtain high-quality hemp malt. In the next stage of research, spectroscopic and chromatographic analyses, including measurements of antioxidant activity and protein separation by SEC-HPLC, were conducted. The results showed that the malting process improved the total antioxidant potential of hemp seeds by 15%, leading to an increase in the concentration of lower molecular weight proteins and oligopeptides—below molecular mass of 10 kDa—responsible for this high antioxidant activity. The processing of hemp seeds reduced the phytate content while increasing phosphate fractions with fewer phosphate groups, which may have a beneficial effect on nutritional value. These results suggest that malting hemp seeds needs optimalization of the process but can increase its nutritional value as a promising raw material in the food industry.

The chemical composition of raw oat grain is responsible for the high dietary value and health-promoting properties of oat products. This article presents the results of a study investigating the biofortification of grain in two oat genotypes—hulless and hulled—through agronomic treatments: chemical plant protection against weeds and fungi and mineral nitrogen fertilization. The applied agronomic treatments induced different changes in the fatty acid profiles, content of tocopherols, macronutrients, and micronutrients in the grain of hulled and hulless oats. Plant health contributed to higher concentrations of unsaturated fatty acids and potassium in oat grain. In turn, nitrogen fertilization decreased the content of unsaturated fatty acids, potassium, and copper and increased the content of saturated fatty acids, calcium, and manganese in oat grain. At the same time, agronomic treatments reduced the tocopherol content of the grain, which implies that the nutritional value of oats increases in the absence of chemical plant protection agents. The correlations between the content of desirable chemical compounds and agronomic treatments were stronger in hulless oat grain, which may suggest that the agronomic modification of oat-based foods is more effective in this genotype. The content of exogenous alpha-linoleic acid C18:3 n-3 and alpha-tocopherol was higher in grain harvested from the control treatment (without chemical plant protection), whereas grain harvested from fully protected treatments accumulated more essential gamma-linolenic acid C18:3 n-6. The content of gamma-tocopherol and copper in oat grain was higher in the absence of nitrogen fertilization.

Tempe is an Indonesian food product traditionally obtained from soybeans through solid-state fermentation with Rhizopus. A variety of substrates can be processed into tempe in the presence of other microorganisms. In this study, grass pea seeds with the addition of flaxseed oil cake (20% w/w) were either fermented using individual mould strains—Rhizopus oryzae, R. oligosporus, and Mucor indicus—or cofermented with the moulds and Lactiplantibacillus plantarum. In the obtained products, the content of dietary fibre, B group vitamins, and the level of peptides and antioxidant potential in aqueous extracts were measured. Moreover, peptides, angiotensin I convertase inhibitor, and antioxidant activity were determined after in vitro digestion. The effect of digestates on the differentiation of enterocytes was also investigated. Fermentation generally resulted in a decrease in the dietary fibre, especially the insoluble fraction (30-50%). The product obtained with R. oryzae was the best source of riboflavin and thiamine among all tested. The fermentation process promoted the accumulation of water-soluble peptides and antioxidant compounds. After in vitro digestion, the largest amount of antioxidant and antiradical compounds was released from tempe obtained with R. oryzae. However, the enrichment of the products with antioxidants resulting from solid-state fermentation did not simply translate into an improvement in antioxidant potential after digestion. Generally, fermentation carried out in the presence of L. plantarum brought positive effects only in the case of R. oligosporus DSM 1964. Digestion products obtained from R. oryzae tempe had a positive effect on the viability of Caco-2 cells differentiated into enterocytes. Interestingly, a higher activity of differentiation markers (alkaline phosphatase and sucrase-isomaltase) was observed under the influence of digestate of R. oryzae and L. plantarum tempe.

Background. Garlic (Allium sativum L.) is characterized by many health-promoting properties due to the presence of sulfur compounds, including allillin, S-allyllocysteine and the high content of polyphenolic compounds. In order to eliminate specific organoleptic characteristics – unfavorable from some consumers’ point of view, garlic can be subjected to a special, low-temperature heat treatment, referred to as aging. This process results in the hydrolysis of poly- and oligosaccharides (fructans) with the participation of intracellular enzymes (fermentation) and the formation of Maillard reaction products (condensation of sugars with amines). As a result, the color, consistency, taste and smell of the final product change and the so-called black garlic is obtained. The aim of the study was to compare the antioxidant properties and the level of total polyphenols, saccharide profile, the content of selected B vitamins and released amino acids of two varieties of raw and black garlic. The experiments were carried out with the use of a commercial short-term fermentation unit from TIROSS. The process was carried out at 70 °C for 192 hours. The amo unt of released amino acids was determined by the ninhydrin method, the content of polyphenols was found using the Folin-Ciocâlteu reagent,antioxidant properties were specified using DPPH free radical and the content of vitamin B and saccharide profile by HPLC. Results and conclusions. The results obtained indicate not only an increase in antioxidant activity, the sum of polyphenols and riboflavin, but also a decrease in the level of free amino acids and thiamine in the garlic obtained after the aging process. The project is in line with a global trend related to the nutrition model oriented towards a vegan diet and the search for new, health-promoting ingredients or recipes based on raw materials with already pre-confirmed attributes as ingredients of functional food.

Solid-state fermentation can be an effective method of modelling the bioactive potential of plant materials, but the result is substrate and strain dependent. In this study, edible fungi traditionally used in Asian food fer-mentations (tempe moulds - Rhizopus oligosporus, R. oryzae and R. chinensis, koji mould - Aspergillus oryzae, oncom mould - Neurospora intermedia, and Mucor indicus) were grown on high-saponin quinoa seeds for 4 days at 30 degrees C. The sapogenin profile in the substrate was not changed after the fermentation. Whereas, the level and profile of phenolic compounds, as well as the antioxidant activity of the seeds, were diversified. The fermentation with R. chinensis, R. oryzae and A. oryzae caused an increase in soluble quercetin derivatives. Moreover, the concentration of bound phenolics was higher in the quinoa seeds fermented with most Rhizopus strains. The majority of the moulds were also efficient in the decomposition of phytate. Among the strains tested, the most promising results were obtained in the case of R. chinensis and R. oryzae. Further research is required to study their potential for the purpose of the fermentation of cereal and pseudocereal substrates.

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).

Background. Efficient methods of cultivating microalgae have been developed for the fuel industry in photobioreactors or open recirculation tanks. Reduced world fuel demand makes the production of thirdgeneration biofuels less profitable. Algae producers are looking for alternative applications for them and have high hopes for the food industry. Algae biomass is an excellent source of food ingredients – it is rich in easily digestible and well-balanced protein and is characterized by a high content of macro- and microelements occurring in easily digestible forms as complex or organometallic compounds. The presented study shows the results of an experiment aimed at examining the effect of adding microalgae in various forms (Arthrospira platensis and Ascophyllum nodosum - dried, granulated and smoked) to rye bread on the nitrogen, phosphorus, iron and iodine content. In order to test the bioavailability of these elements, the produced bread was subjected to a simulated in vitro digestion process. The dialysates and mineralized bread samples obtained were used to analyze the content of the above-mentioned macro- and microelements using spectrophotometric methods. Results and conclusion. The results obtained indicate a statistically significant effect of the addition of algae on an increase in the level of the elements discussed. The largest differences in the content of the analyzed macro- and microelements compared to the bread without additives were observed for the samples containing dried spirulina (Arthospira platensis) and Ascophyllum nodosum in the form of granules. The microalgae introduced into the rye bread also increased the bioavailability of iron and iodine.

The first - already published - stage of the project, which conducted optimization of the temperature mashing program, yielded promising results in the form of an increase in the pool of bioactive myo-inositol by 50% in buckwheat wort supplemented with phosphorolytic enzymes. In this study, it was possible to enhance this effect by adjusting the pH of the mash close to the optimal for phytases, which resulted in a nearly 3-fold increase in myo-inositol concentration, while anti-nutritional phytate was reduced by nearly 75% with a mash pH value at 5.0 and supplementation with a cocktail of commercial phosphorolytic enzymes: Finase P and Finase AP. Changes in the polypeptide profile observed in subsequent wort at a reduced pH of the mash indicate the dominant position of polypeptides in the middle range of molecular weights (10-45 kDa). Ion chromatography coupled with amperometric and conductometric detection modes was used to observe the profile of the key components and the changes that occur in fermentation broths at different pH ranges.

In brewing, barley (Hordeum vulgare L.) malt is increasingly being replaced by other cereals. This stems from the desire to add new characteristics to beer and/or to improve the brewing process or cost of production. This research aimed to analyse the effect of different percentage shares (0, 10, 50 and 100 %) of oat (Avena sativa L.) malt in the recipe on the course of top-fermented beer production. The analysis conducted did not show any negative effect of the application of 10 % share of oat malt in the recipe on the brewing process and the quality of the final product, as compared to the no-oat-malt recipe. On the other hand, in the case of higher oat malt content, prolongation of lautering time (up to ca. 120 min), lower quantity of wort (up to ca. 30 %), its extract content (up to ca. 35 %), and thus alcohol concentration, as well as intensified colour of beer were observed. In oat and barley beers, the content of D-chiro-inositol was below the detection threshold, while small amounts of myo-inositol were determined in the samples. Furthermore, the application of oat malt affected the ionic content of the wort and did not affect the level of phenolic compounds.

Relatively high levels of phytates in buckwheat malt and the low activity of endogenous phytases that limit the effective use of substrates for fermentation and yeast metabolism (starch, proteins, minerals) are an argument for using phytases in beer production technology. Two mash-in programs were applied: (1) the Congress program, typical for basic raw materials, (2) a program with temperature optimized for phytase activity. Commercial preparations of 3-phytase (Finase P) and 6-phytase (Ronozyme) were used in the study. Monitored levels of selected fermentable sugars indicates a statistically significant effect of phytase addition on the glucose content in both mash-in programs used. The SEC-HPLC chromatography allowed to select a key polypeptide with an estimated molecular weight of 40 kDa, whose relative peak area decreases as a result of the applied mash-increase treatment with phosphorolytic enzymes, although this relation was not statistically confirmed in the analysis of free amino acids content. The analyses carried out also indicate that apart from the target molecules, namely phytate and inositol, the use of phytases in the process of buckwheat wort preparation slightly changes the profile of fermentable sugars and causes significant changes in the polypeptide profile of the final mash.

The aim of the work was to develop an easy-to-follow protocol for designing novel functional products with the addition of food industry by-products using design thinking techniques. As a result, a 12-step protocol has been designed and presented. The protocol consists of steps from the initial formation of the design team, through all the stages of the production and prototyping, until establishing the final storage conditions and creating final documentation. The protocol has been validated and explained using a case study in which a fish industry by-product hydrolysate with bioactive properties was used to develop a novel functional food product for physically active people: a date bar with carp meat and carp skin gelatin hydrolysate. Following the 12 steps presented in the protocol resulted in developing a food product with high nutritional value and antioxidant power which remains stable during storage at reduced temperatures. Moreover, the product is characterized by good sensory qualities and can be easily implemented into full-scale production. The newly designed protocol is an easy-to-follow method that could be used in almost any kind of food industry sector to sucesfully develop user-focused functional food products with by-product addition.

This study examined the effects of tempe-type fermentation of spelt and green spelt grains with Rhizopus oligosporus on the content and in vitro bioavailability of B-group vitamins riboflavin and thiamine, as well as myo-inositol, a bioactive compound. The fungal fermentation resulted in approximately 2.5-fold increase in the riboflavin content in spelt. The bioavailability of B-2 vitamin was high (65-86 %) and did not change in result of the treatments applied (boiling followed by fermentation). The content of thiamine was increased in tempe-type products made from spelt (by 6 %) and green spelt (by 31 %), as compared to boiled grains, which partially compensated the loss (15-36 %) of B-1 vitamin after hydrothermal treatment. The fermentation was beneficial for the pool of bioavailable myo-inositol, which was higher by 37 % in the case of spelt and by 47 % in green spelt than that of the respective boiled grains. Tempe contained 100 mg (spelt) and 142 mg (green spelt) of dialysable myo-inositol per kilogram of dry product.

Alginate, a heteropolysaccharide extracted from brown algae Laminaria digitata, has non-toxic status and good physical and chemical properties, was used in this study for encapsulation of the cyanobacterium Arthrospira platensis. Results indicated that adding A. platensis to alginate beads increased the level of mineral elements: magnesium by 55-60 mg/kg, iron by 38-40 mg/kg, and iodine by 88-107 mu g/kg, as compared to respective control samples without microalgae addition. Adding A. platensis within alginate beads resulted in an increased antioxidative potential and consequent higher inhibition of the radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) by 15-25% compared to the respective control alginate beads. Finally, the content of beta-carotene in alginate beads fortified with A. platensis biomass amounts on average to 51 mu g/g. Due to their health-promoting potential, alginate beads enriched with A. platensis biomass can, therefore, be used as a functional ingredient in the nutraceutical sector.