Michał Halagarda

Coffee is an important dietary source of bioactive antioxidant compounds contributing to the antioxidant properties of coffee beverages. While brewing affects yield of total antioxidants, it is still not really clear which individual (phenolic) compounds contribute to the antioxidant activity the most. A method combining chromatographic separation and individual antioxidant evaluation might therefore be useful. This study aimed at evaluating the antioxidant potential of the compounds in coffee beverages using a high-performance liquid chromatography approach directly coupled to the well-known trolox equivalent antioxidative capacity (TEAC) assay (HPLC-onlineTEAC). The study further evaluated the influence of different brewing methods (‘Americano’, ‘V60’, ‘French press’, and ‘cold brew’) on the bioactive compound profile and antioxidant potential of Arabica coffee beverages. The brewing method significantly affected caffeine content, chlorogenic acid composition, total phenolic content (TPC), and antioxidant activity of the analyzed beverages (p < 0.05). Cold brew samples exhibited the highest total radical scavenging activity and concentrations of major caffeoylquinic acid isomers (3-CQA, 4-CQA, and 5-CQA). In contrast, “French-pressed” beverages were characterized by the highest TPC values, while V60 samples generally showed the lowest antioxidant-related parameters. Chlorogenic acids accounted for more than 84% of the total antioxidant potential of all analyzed beverages, whereas monocaffeoylquinic acids represented the dominant fraction responsible for radical-scavenging activity. The results indicate that prolonged low-temperature extraction favors the recovery and preservation of highly reactive chlorogenic acid isomers and contributes to the enhanced antioxidant potential of coffee beverages, beyond the effect of coffee dose alone.

Consumers are increasingly looking for foods with enhanced biological activity that positively impact health. Honey is regarded to meet these expectations, because of its traditional use and high biological value, largely attributed to its antioxidant properties and high total phenolic content (TPC). However, honey can also serve as a matrix for the development of different functional formulations and food products to further promote consumers' acceptance and health‐beneficial value, but also for affecting product stability. The present study aimed at evaluating how the incorporation of a phenolic‐rich blackcurrant puree influences the properties of a honey‐based formulation. Physicochemical properties, including antioxidant activity and consumer desirability, were assessed, while microbiological analyses were conducted to evaluate product stability. The results showed that the addition of 7% and 12% blackcurrant puree increased TPC and radical scavenging activity but led to an acidification beyond EU legal limits. In microbiological analyses, no pathogens were detected; however, the possibility of fungal activity could not be excluded. Sensory evaluation indicated that honey with 12% puree was preferred the most, particularly for color and odor. Overall, the study demonstrates that adding frozen fruit as a functional ingredient may be an effective strategy for developing functional honey‐based formulations with enhanced antioxidant potential and improved sensory attractiveness. At the same time, findings highlight key formulation and safety challenges, including acidity management and microbial control, which must be considered when developing fruit‐enriched honey products.

Purpose: This paper examines how consumers perceive and interpret sustainability-related communication on fermented probiotic milk (FPM) packaging, addressing a recognised gap in qualitative evidence specific to fermented dairy products. Design/methodology/approach: Two focus group interviews (FGI) were conducted with FPM consumers in Poland (N = 16), diversified by age, lifestyle, and environmental engagement. Products were selected through purposive sampling to capture a range of packaging materials and communicative attributes. Data were analysed using structuring qualitative content analysis (Kuckartz, 2018) with ATLAS.ti 25, following the Gioia methodology. Findings: Five overarching interpretive dimensions were identified: (1) health-framed sustainability, whereby "sustainable" is equated with "natural" and "minimally processed" rather than with systemic environmental performance; (2) symbolic sustainability indicators, marked by scepticism towards general eco-claims and greater trust in externally verified certifications; (3) a packaging material hierarchy in which glass serves as a dominant but conditional ecological heuristic; (4) informational transparency as a prerequisite for considering a purchase; and (5) conditional consumer engagement, where pro-environmental choices depend on price, availability, and minimal effort. A conceptual framework integrating these dimensions is proposed. Research limitations/implications: The study is exploratory, based on a small sample within a single country and product category. Future research should test the proposed framework through quantitative or experimental designs across broader contexts. Practical implications: Sustainability communication on FPM packaging should align with the consumer health frame, prioritise legibility as a precondition for environmental message reception, and rely on institutionally grounded certifications rather than multiplying general eco-claims. Social implications: The findings highlight a persistent attitude- behaviour gap and underscore the need for systemic solutions - producer-led recycling infrastructure and clearer labelling regulation - that reduce the organisational burden on individual consumers. Originality/value: The paper offers the first qualitative exploration of sustainability packaging communication in the FPM segment, identifying health-frame dominance as a novel theoretical contribution and providing a five-dimension interpretive framework for both academic investigation and packaging design practice. Keywords: sustainable packaging, fermented dairy products, consumer perception, packaging communication, heuristics. Category of the paper: research paper.

The increasing demand for sustainably produced food has intensified interest in fermented milk products, such as yoghurt, which combine nutritional value with environmental and ethical considerations. However, the authenticity of sustainability claims in this sector remains contested, raising concerns about consumer trust and regulatory clarity. This review examines the role of certification and labelling in verifying and communicating the sustainability of fermented milk products. The analysis covers regulatory frameworks, consumer perceptions, and the potential of digital tools to improve transparency. Findings highlight inconsistencies in defining key terms such as organic, probiotic, and carbon-neutral, which hinder certification harmonization. Complex labels and allergen declarations can reduce clarity and trust, while overlapping or vague eco-labels risk contributing to consumer confusion and skepticism. Despite this, credible certifications still enhance purchase intent. Modern technologies, including blockchain traceability, interactive QR codes, and digital product passports, offer new ways to reinforce trust, though implementation costs and regulatory gaps remain barriers. This review concludes that effective sustainability communication must integrate robust certification schemes with simplified, transparent messaging. Harmonized standards, improved label design, and consumer education are essential to support informed choices and foster trust in sustainable dairy.

Cruciferous vegetables of the plant order Brassicales are an attractive dietary component and a valuable source of fiber. However, the nutritional–physiological properties are different when comparing soluble and insoluble fibers. Another significant impact is the transformation of fibers by different influencing factors during food preparation. Cruciferous vegetables, especially, are dominantly processed to soften the matrix. As a result, during cooking, the polysaccharides are dissolved, swelled, or degraded to a certain extent, influencing the composition and the nutritional–physiological properties. The aim of the present study was to analyze the impact of different cooking procedures on changes in the dietary fiber content profile of three different plants: white cauliflower (Brassica oleracea L. var. botrytis), broccoli (B. oleracea L. var. italica), and Brussels sprouts (B. oleracea L. var. gemmifera). The sample material was subjected to direct (“in the water”) and steam cooking. The dietary fiber content and the content of its fractions were determined using an enzymatic analysis method. The results of the research show that the cooking process had a significant influence on the content of dietary fiber fractions in cruciferous vegetables. The concentration of insoluble dietary fiber decreased, whereas the content of soluble dietary fiber increased. When considering the average influence of each process, both steam cooking and direct cooking had a similar impact on changes in the concentrations of dietary fiber fractions. It can therefore be concluded that, when considering dietary fiber content, both processes can be equally well chosen as a thermal treatment for cruciferous vegetables.

Polish traditional sausages are widely recognized, with wild boar sausage particularly valued as a delicacy. Game meat sausages traditionally contain pork backfat, which is nutritionally suboptimal due to its high saturated fat content. This study evaluated the feasibility of partially substituting pork backfat with black cumin ( Nigella sativa ) oil to enhance the nutritional profile and stability of wild boar sausages. Fatty acid composition, pH, lipid oxidation, antioxidant activity, texture, color, and consumer desirability were analyzed. N. sativa oil improved the fatty acid profile by increasing unsaturated fatty acids and enhancing antioxidant properties, contributing to better oxidative stability and shelf life. However, higher substitution levels negatively affected sensory attributes, particularly flavor and texture. A 10% substitution level was identified as optimal, balancing improved nutritional properties with sensory acceptability. These findings suggest that N. sativa oil is a promising functional ingredient for reformulating traditional meat products, offering both health benefits and product stability.

Background. Wine is a commonly consumed alcoholic beverage. The quality and characteristics of this beverage are influenced by various factors, such as winemaking technique, the quality of the raw material, the degree of its maturity, grape variety, human talent, and the most importantly, a territory or rather its climate, height above sea level, topography and soil. The aim of the research was to investigate the impact of grapevine origin on the selected quality parameters of Cabernet Dorsa red wine. Additionally, the possibility of identifying the origin of Cabernet Dorsa wine based on differentiating criteria was verified. The research material consisted of Polish, German and Swiss dry red wine made from the grape variety Cabernet Dorsa. The following parameters were used to compare the quality of the chosen wines: the concentration of alcohol, total dry extract (TDE) and volatile acids (VA), titratable acidity (TA) and total phenolic content (TPC). Additionally, a sensory analysis was performed. Results and conclusions. The results show that wines produced from grapes of the same cultivar (Cabernet Dorsa) grown in different countries differ statistically significantly in TDE, TA and TPC. Despite producers' declarations, there were slight yet statistically significant differences in alcohol concentration. Moreover, the Swiss wines were assessed as having the highest rated color among tested products. The Principal Component Analysis showed that, on the basis of chemical and sensory parameters, it is possible to distinguish between wines from the three selected countries. The results obtained provide an excellent basis for further research, also concerning different countries and grape cultivars.

Coffee is one of the most popular beverages worldwide, valued for its sensory properties as well as for its psychoactive effects that are associated with caffeine content. Nevertheless, coffee also contains antioxidant substances. Therefore, it can be considered a functional beverage. The aim of this study is to evaluate the influence of four selected post-harvest coffee fruit treatments (natural, full washed, washed–extended fermentation, and anaerobic) on the antioxidant and psychoactive properties of Arabica coffee. Additionally, the impact of coffee processing on the selected quality parameters was checked. For this purpose, results for caffeine content, total phenolic content (TPC), DPPH assay, pH, titratable acidity, and water content were determined. The results show that natural and anaerobic processing allow the highest caffeine concentration to be retained. The selection of the processing method does not have a significant influence on the TPC or antiradical activity of coffee. The identified differences concerning water content and pH along with lack of significant discrepancies in titratable acidity may have an influence on the sensory profile of coffee.

1. In order to meet market demand for poultry, producers strive to ensure processing plants are more efficient. One of the ways of achieving better productivity is to remove meat from the carcass straight after slaughter. To diminish the negative consequences of this procedure, various processing techniques can be used, with brining being one of the most popular of these techniques. 2. The aim of this study was to evaluate the physicochemical and sensory properties of chicken breast meat subjected to the procedure of early deboning and brine injection prior to chilling, as well as to verify the influence of brine on characteristics of the meat. 3. To evaluate meat characteristics and verify the influence of brine injection on its quality, pH and water-holding capacity (WHC) were determined. Desirability of odour, taste, juiciness and tenderness to the consumer was evaluated. The intensity of odour and taste was assessed by a team of selected assessors in order to verify their influence on the consumer desirability of these features. 4. The results showed that pH was lower, whereas WHC was more favourable in the case of brined meat. Moreover, sensory evaluations indicated that the desirability of taste and juiciness was significantly higher in the brined samples. 5. Early deboning and brine injection prior to chilling of chicken breast meat had a positive influence on the sensory parameters of the ready-to-eat product, thus contributing to its higher consumer acceptability.