Grzegorz Tokarczyk

Freshwater fish represent an underutilized source of bioactive compounds with potential applications in food enrichment and functional food design. This article reviews the current state of knowledge regarding bioactive components derived from freshwater fish, including proteins, amino acids, protein hydrolysates, bioactive peptides, lipids and polyunsaturated fatty acids, polysaccharides, pigments, minerals, vitamins, and other compounds of high functional value. Particular attention is paid to their biological and technological properties and potential applications in food products. Conventional and modern extraction and processing technologies used on an industrial scale are also discussed. Furthermore, the importance of biorefinery as a tool for the comprehensive management of freshwater fish biomass is presented. Available data indicate significant potential for bioactive components derived from freshwater fish, but their wider application requires further research to optimize recovery processes and their use in real food matrices.

Background: The incorporation of edible mushrooms into fish-based products offers a promising approach to enhance nutritional quality and oxidative stability. Oyster mushrooms (Pleurotus ostreatus) are valued for their β-glucans and bioactive compounds. This study aimed to evaluate the effects of hot-air dried and freeze-dried oyster mushrooms, added at different levels, on the nutritional composition, lipid quality, and oxidative stability of carp burgers. Methods: Carp burgers were prepared with 0.5–2.0% (w/w) of hot-air dried or freeze-dried oyster mushrooms, rehydrated at a standardized ratio of 5:1. Nutritional composition, β-glucan content, fatty acid profile, and lipid oxidation were determined. Oxidative stability was assessed by peroxide, p-anisidine, and total oxidation, while nutritional quality was evaluated using lipid indices, including polyunsaturated-to-saturated fatty acid ratio (PUFA/SFA), and atherogenicity index. Results: Freeze-dried mushrooms preserved higher β-glucan content (5.80 g/100 g at 2% inclusion) than hot-air dried samples (2.21 g/100 g). Their addition lowered fat by 19.6% and enhanced oxidative stability, with peroxide and anisidine values reduced by 23% and 35%, respectively. Lipid nutritional indices improved, as the PUFA/SFA ratio increased by 15% and the atherogenicity index remained below 0.36 across all treatments. At 2.0% inclusion, freeze-dried mushrooms maximized β-glucan retention (96.9%) and reduced TOTOX by 22.2%. The optimal range for balanced oxidative protection was 1.5–2.0%. Conclusions: Incorporating freeze-dried oyster mushrooms at 1.5–2.0% with standardized rehydration improves the nutritional profile, fatty acid composition, and oxidative stability of carp burgers. These results provide practical parameters for developing functional fish products with enhanced health value and extended shelf-life.

Due to the content of carnosic acid (CA), carnosol (C), and rosmarinic acid (RA), sage (Salvia officinalis L.) has antioxidant, anti-inflammatory, anticancer, antidiabetic, neuroprotective, antiaging, antimicrobial, and antiviral properties. However, current standardization and quality assessment procedures do not specify the content of these key substances in dried sage. The aim of this study was to analyze polyphenolic components, including CA, C, and RA, as well as basic nutrients, such as protein, fat, carbohydrates, and ash content in dried Salvia officinalis. Thirteen products available for sale in Poland were analyzed. HPLC studies have shown a very large variation in terms of CA, C, and RA (CA: 1.25–32.42 mg/g, C: 0–9.06 mg/g, and RA: 3.2–20.6 mg/g). Similarly, significant differences between samples were observed for the proximate composition. An appropriate system of standardization of herbs and spices could ensure the repeatability of the concentration of key, non-volatile active substances, which in adequate doses may have a beneficial effect on certain body functions, as well as on the shelf life and sensory characteristics of food.

Cereal-based snacks, such as breadsticks and salty sticks, are widely consumed but nutritionally poor, lacking protein, essential amino acids, bioactive compounds, and functional lipids. Enhancing these products with fish-derived ingredients could provide a novel approach to improving their nutritional and functional value. This study investigated the effect of incorporating carp meat (0–30%) into breadsticks in terms of their composition, amino acid and fatty acid profiles, mineral content, antioxidant activity, lipid stability, and sensory attributes. Fortification with carp meat substantially improved nutritional value, with a significant increase in essential amino acids, especially available lysine, and long-chain ω3 fatty acids. Antioxidant activity increased depending on the amount of fish meat added, contributing to reduced total oxidation values. Sensory evaluation revealed that 10–15% fish addition is the optimal range, combining improved nutritional quality with high consumer acceptability. The results show that carp-enriched breadsticks represent a promising functional food concept that can deliver bioactive nutrients in a familiar snack form. This approach highlights the feasibility of fortifying food with fish as a strategy to diversify healthy snacks, increase fish consumption, and provide new opportunities for innovation in the food industry.

The interest in Cannabis sativa L. has been on the rise recently, driven by its potential applications in various sectors, including the food industry, the medical sector, and other key areas. This crop possesses a diverse profile of essential fatty acids and a range of bioactive compounds, which exhibit properties that are highly significant for functional food ingredients and nutraceutical purposes. The objective of this study was to investigate the characteristic lipid and bioactive profiles of different plant parts (e.g., inflorescences and leaves) to ascertain their possible uses in nutritional and therapeutic fields. The fat content of the plant material was determined by the Soxhlet method, and gas chromatography was employed for the assessment of the fatty acids and selected bioactive compounds profile. In addition, some lipid quality indices were calculated with the purpose of providing a more in-depth discussion of these aspects beyond the traditional n-6/n-3 ratio. A distinct lipid composition was evident among the various plant parts. Compared to inflorescence samples, leaves typically contain higher proportions of SFAs, MUFAs, PUFAs, and n-3 fatty acids, along with a more favorable n-6/n-3 ratio, which may significantly impact nutritional value. Phytol-rich leaves can suggest its potential application as a functional feed or even a nutraceutical. Furthermore, the occurrence of hexacosane and related antimicrobial and antifungal compounds serves to enhance the practical utility of the leaves. Notably, hemp leaves are not merely a by-product, but rather offer significant practical applications.

For certain nutrients, the European Pet Food Industry Federation (FEDIAF) provides minimum recommended levels that should be met in a cat’s diet. The aim of this study was to assess the levels of essential nutrients and the quality of fats in commercial cat food. The material analyzed consisted of 27 dry cat food products, which were categorized into three groups based on their primary protein sources: poultry, fish, and alternative proteins. The proximate composition of ground samples was determined according to methods established by the Association of Official Analytical Chemists (AOAC). Fatty acid methyl esters were extracted from the samples and analyzed using gas chromatography coupled with mass spectrometry. All analyzed cat foods met the minimum recommended levels for protein and fat for adult cats, as established by FEDIAF (2024b). However, 11% of the products did not meet the minimum recommended level for linoleic acid (C18:2 n-6), and 14% lacked arachidonic acid (C20:4). The analysis confirmed that cat foods containing different types of animal-derived ingredients vary significantly in their individual fatty acid profiles.

Background: The growing consumption of snack foods such as chips driving demand for healthier, more nutritious alternatives. This study investigated the effect of frying temperature on oil absorption, oil binding capacity, and fatty acid composition of fish-based snacks made from a 1:1 ratio of tapioca starch and carp meat obtained after the separation of the remains of its industrial filleting. Methods: The snacks were deep-fried at 160 °C, 170 °C, and 180 °C, and analyzed for expansion, oil absorption, oil binding capacity, fatty acid profiles, and nutritional indices. Oxidation levels and free fatty acids were also measured, ensuring compliance with legal limits. Results: Deep-frying at 180 °C resulted in significantly higher snack expansion (95.20%) than the 50% expansion observed at 160 °C and 170 °C. However, snacks deep-fried at 180 °C absorbed the most oil (29.07%) and exhibited the lowest oil binding capacity (8.84%), whereas deep-frying at 160 °C and 170 °C led to oil binding capacities of 15.83% and 18.58%, respectively. Fatty acid profiles also showed temperature-dependent changes, with increased oil absorption reducing omega-3 to omega-6 ratios. Importantly, deep-frying for 45 s at all temperatures did not lead to excessive oxidation or free fatty acid levels beyond regulatory thresholds. Nutritional indices of the deep-fried product were comparable to those of vegetable oils, while before deep-frying, they resembled those of seafood products like shellfish and seaweed. Conclusions: While higher frying temperatures improve the texture and expansion of fish-based snacks, they also increase oil absorption and reduce oil binding. Based on these findings, deep-frying at 180 °C was suggested as the optimal condition to balance product texture, oil absorption, and nutritional quality, making the snacks a healthier alternative to conventional deep-fried products.

High nutritional value and antioxidant properties make chickpea flour a valuable substitute for wheat flour, although its texture-forming abilities are different. The aim of this study was to investigate the possibility of increasing the content of bioactive compounds and antioxidant properties of shortbread cookies by simple partial or complete replacement of wheat flour with chickpea flour without considerable changes in texture, color, sensory properties, or acceptability. Shortbread cookies were made from wheat flour (0% of chickpea flour), wheat flour and chickpea flour (replacement of 25%, 50%, and 75%), and chickpea flour (100%). Generally, the increase in chickpea flour share resulted in an increase in protein, fat, and ash content, as well as antioxidant properties. Polyphenol content, flavonoid content, and antioxidant activities increased three- to sixfold in shortbread cookies containing chickpea flour in comparison to wheat cookies. The level of proteins increased about 50% and the antioxidant properties were three to six times higher than in wheat cookies. Cookies containing up to 75% chickpea flour were assessed as very good or good quality, while only cookies without wheat flour were assessed as sufficient quality. It could be concluded that part of the wheat flour content in shortbread cookies can be replaced by chickpea flour. Application of a 25% proportion of chickpea flour increases physicochemical properties without changes in sensory properties. Sensory quality was up to 75% lower, but antioxidant properties were increased. However, complete replacement of wheat flour in shortbread cookies without changing the recipe resulted in a product of slightly lower sensory quality.

Insect farming is more ecological than traditional animal farming, as it requires less water and contributes to lower greenhouse gas emissions. In our study, banded cricket (BC) and mealworm larvae (ML) were analyzed. The proximate composition was determined according to Association of Official Analytical Chemists. The mineral content was determined by colorimetry and mass spectrometry. Fatty acid methyl esters (FAMEs) were obtained from the samples and separated using a gas chromatography apparatus, coupled with a mass spectrometer. Our research confirmed that insects are a rich source of protein, with ML containing significantly more protein than BC (74.41 and 65.66 g/100 g dry matter (DM), respectively). In terms of the content of macrominerals, ML was significantly richer than BC, especially in terms of magnesium content (8.75 g/100 g DM). In terms of the content of saturated fatty acids, BC contained almost twice as much as ML (40.05 and 24.74% of the sum of fatty acids, respectively). EPA and DHA were only detected in the fat of BC. The presented results prove that both ML and BC can be good sources of protein both in human and companion animal diets. The component that is predominantly high in insects is fat, with a favorable fatty acid profile, especially in terms of polyunsaturated fatty acids. This study contributes new knowledge on the nutritional value of edible insects. In this research, we included three different nitrogen conversion factors for crude protein content. Our results partially confirm previous studies by other authors, although they provide new information on the content of fatty acids.