Grzegorz Fiutak

Background: The quality of light strongly influences plant growth and the accumulation of bioactive compounds, yet the effects of near-infrared radiation beyond the far-red region remain poorly understood. This study investigated whether near-infrared radiation at 850 nm and 940 nm could modulate the morphology, nutritional value, phytochemical composition, and biological activity of radish sprouts grown without visible light. Results: Both near-infrared treatments induced significant changes in radish sprout composition compared with darkness, although neither wavelength restored chlorophyll synthesis or prevented etiolation. Sprouts grown under 940 nm radiation showed the highest protein content, while maintaining a stable amino acid profile and high protein quality. In contrast, 850 nm radiation promoted the accumulation of ascorbic acid, anthocyanins, and several carotenoids, resulting in more intense red pigmentation. Both wavelengths increased the concentrations of lutein, violaxanthin, and selected sinapic acid derivatives relative to dark-grown sprouts, indicating stimulation of secondary metabolism. Dry matter, fiber content and amino acid composition remained unaffected by the treatments. Acetone-based carotenoid extracts obtained from sprouts cultivated under 940 nm radiation more effectively reduced lipopolysaccharide-induced interleukin-6 production in Raw 264.7 macrophages than extracts from the other treatments. Conclusions: Near-infrared radiation beyond the far-red range modifies plant metabolism independently of photosynthesis and represents an effective elicitor of bioactive compound accumulation in radish sprouts. The two wavelengths produced distinct responses: 940 nm primarily enhanced protein accumulation together with pro-inflammatory interleukin decrease, whereas 850 nm preferentially stimulated the synthesis of antioxidant phytochemicals, including carotenoids, anthocyanins, and ascorbic acid. These findings demonstrate that wavelength-specific near-infrared radiation can be used to tailor the nutritional and functional quality of sprouts and highlight a potential application in controlled-environment agriculture and sustainable functional food production.

There is a high demand for the development of new carriers for pharmaceutical forms for human, veterinary, and animal-feeding use. One of the solutions might be bioactive compound-loading pellets for animal forage. The aim of the work was to assess the physical and sensory properties of forage with the addition of onion peel and off-spec onions as a source of quercetin. The feed was prepared using an expanding process (thermal–mechanical expanding process). Quercetin content was evaluated in raw onion and in final-product feed mixture samples (before and after expanding, and pelleting). The obtained feed was subjected to sensory analysis, testing for expanded pellet uniformity, water absorption index (WAI), the angle of a slide, and antioxidant activity. The results confirmed a high recovery of the quercetin after the expanding process (approximately 80%), and a significantly reduced intensity of onion odor, which was confirmed compared to the non-expanded onion, which is beneficial. Furthermore, digital and optical microscopy were applied for structure analysis. Microscopic imaging results confirmed that the onion structures were visible in the whole length of feed material and analyzed cross-sections. The results can be an introduction to further research on developing products that use the expanding and pelleting process to exploit the peel and off-spec onions, as well as other waste raw materials.

This study concerns the effects of the light source on the steviol glycosides concentration in Stevia rebaudiana (Bertoni) leaves. In addition, the concentration of chlorophylls, carotenoids, vitamin C, and proteins was determined. Plants were illuminated using RGB (red green blue), cold (CWLED) and warm white LEDs (WWLED) and diffused sunlight (S). The highest accumulation of steviol glycosides in the leaves was detected in RGB (8.39% d.w.) and CWLED (8.16% d.w.) exposed plants, whereas the content upon WWLED was almost two-fold lower (3.75% d.w.), however, the ratio of stevioside to rebaudiosite A was more favorable. The plants exposed to RGB and CWLED lighting had the highest content of carotenoids and chlorophylls. RGB and S light also the most profoundly increased vitamin C levels up to 225.7 mg·kg ⁻¹ f.w. and 241.3 mg·kg ⁻¹ f.w. The obtained results confirm that changing the light spectrum has a significant effect on the amount and composition of steviol glycosides in the leaves.

Nowadays, due to a higher resistance to drugs, antibiotics, and antiviral medicaments, new ways of fighting pathogens are intensively studied. The alternatives for synthesized compositions are natural products, most of which have been known in natural medicine for a long time. One of the best-known and intensively investigated groups are essential oils (EOs) and their compositions. However, it is worth noting that the method of application can play a second crucial part in the effectiveness of the antimicrobial activity. EOs possess various natural compounds which exhibit antimicrobial activity. One of the compositions which is based on the five main ingredients of eucalyptus, cinnamon, clove, rosemary, and lemon is named “five thieves’ oil” (Polish name: olejek pięciu złodziei) (5TO) and is used in natural medicine. In this study, we focused on the droplet size distribution of 5TO during the nebulization process, evaluated by the microscopic droplet size analysis (MDSA) method. Furthermore, viscosity studies, as well as UV-Vis of the 5TO suspensions in medical solvents such as physiological salt and hyaluronic acid, were presented, along with measurements of refractive index, turbidity, pH, contact angle, and surface tension. Additional studies on the biological activity of 5TO solutions were made on the P. aeruginosa strain NFT3. This study opens a way for the possible use of 5TO solutions or emulsion systems for active antimicrobial applications, i.e., for surface spraying.

Introduction. Vitamin K plays an important role in the blood clotting process, improving bone health, reducing vascular calcification and cardiovascular risk, and has anti-inflammatory properties. The poor water solubility of vitamin K is a barrier to its introduction into functional foods. This makes it necessary to develop innovative forms of vitamin K supplements based on emulsion systems. Emulsions with submicron-sized droplets shows greater stability compared to macroscopic emulsions. Another challenge for the food technology is the need for alternatives to artificial surfactants. Plant extracts containing saponins in their structure, such as the soap nut extract used in this work, can be considered an alternative. Results and conclusions. This study shows three optimal compositions of emulsions based on hemp oil (from Cannabis sativa L. seeds), stabilized with a soap nut extract in the amount of 0.025, 0.250 and 0.500 cm3 per 25 cm3 of the entire composition. Vitamin K was used as a health-promoting ingredient in an amount of 0.2 mg. After the emulsion systems were produced, they were examined in terms of particle/droplet sizes using dynamic light scattering. Their homogeneity was evaluated using an optical microscope. The dynamic viscosity was determined with a rotational rheometer. An ATR-FTIR analysis, as well color and pH measurements, of the emulsion were also carried out. All three emulsions tested were characterized by a high degree of stability after one month. The emulsions based on hemp oil whose droplet size is below 1 micrometer can provide an alternative to vitamin carriers. Whereas the soap nut extract may become an effective stabilizer/surfactant used in the food technology.

Changes in the odor of meat during its storage are one of the basic indicators affecting its assessment and possible disqualification. The aim of the study was to determine whether the addition of essential oils may affect the composition and concentration of volatile compounds included in the aroma of stored turkey meat. We investigated the effect of adding essential oil (EO) of caraway (0.02% v/w), rosemary (0.02% v/w) and a mixture of the two (0.01% each) on the composition of volatile compound fractions formed during 10-day storage of vacuum-packed minced turkey meat. The EOs used were also evaluated for their influence on microbial contamination (total viable count and lactic acid bacteria count), sensory quality (odor and taste) and the level of fat rancidity (acid value, peroxide value and p-anisidine value) and pH in chill-stored samples. In terms of sensory indicators, the greatest beneficial effect of adding EOs was noted in the odor of raw meat. Use of the HS-SPME/GC-MS (headspace-solid phase microextraction/gas chromatography-mass spectrometry) method showed that the addition of essential oils significantly reduced the amounts of benzeneacetaldehyde, 2-octenal and ethyl 2-methyloctanoate compared with the control sample. In addition, in the presence of essential oils of rosemary and caraway, decreases were noted in benzaldehyde and 9-octadecenal, respectively. These changes may potentially affect the reception of the odor. There was a beneficial effect of the EOs in reducing the levels of fat oxidation indicators, including peroxides. However, the oils at applied concentrations had no significant effect on the total viable count and LAB count.