Tomasz Czernecki

Although raspberries are widely valued for their health-promoting properties, comprehensive comparative studies integrating pomological quality traits, phenolic compounds, and antioxidant capacities across cultivars with distinct fruit colors remain sparse. Sixteen raspberry cultivars, including 12 red-fruited, three yellow-fruited, and one cultivar with black-purple fruits, were evaluated at a single location during one growing season. This study evaluated the physicochemical parameters, bioactive compounds, antioxidant activity, and selected phenolic acids of red-, yellow-, and black-purple-fruited raspberry cultivars grown under the same environmental conditions. Antioxidant capacity was determined using FRAP and DPPH assays. The results revealed highly significant cultivar-dependent variations in dry matter, total soluble solids, titratable acidity, TSS/TA ratio, vitamin C, tannins, total phenolics, flavonoids, anthocyanins, and overall antioxidant performance. The black purplefruited cultivar stood out with exceptionally high levels of total phenolics, flavonoids, anthocyanins, and FRAP activity. Red cultivars exhibited wide phenotypic and biochemical variability, while yellow cultivars displayed minimal anthocyanin accumulation. Correlation analysis highlighted a strong relationship between antioxidant potential (FRAP) and flavonoid content, alongside moderate correlations with anthocyanins and vitamin C. Most targeted phenolic acids were either not detected or occurred at concentrations below the limit of quantification, with only a few quantifiable detections. These findings provide insight into cultivar-dependent variation in raspberry fruit quality and bioactive composition and may support the selection of cultivars for further evaluation according to specific quality traits.

Spontaneously fermented wines are a habitat for many Saccharomyces and non-Saccharomyces strains that are typical for a given region. The isolates obtained can serve as regional starter cultures for winemaking. The aim of this study was to isolate, identify and evaluate the oenological properties and fermentation suitability of selected yeast isolates obtained from Polish spontaneously fermented grape wines. The isolated yeasts were genetically identified and characterised in terms of ethanol tolerance, enzymatic activities, H₂S production, and preliminary killer activity. In small-scale fermentations conducted in CDGJ medium and grape juice, the fermentation rate, pH, number of yeast, content of sugars, ethanol, organic acids and volatile compounds were determined. Genetic identification revealed the species: Saccharomyces cerevisiae, S. paradoxus, Metschnikowia pulcherrima, M. ziziphicola, Hanseniaspora uvarum, and Pichia kluyveri. Non-Saccharomyces and Saccharomyces strains grew poorly in the presence of 4–6% (v/v) and 14–16% (v/v) ethanol, respectively. The yeasts had varied enzymatic activities in API ZYM tests, and production of H₂S, but did not exhibit killer activity. The monocultures showed differences in fermentation rates. The best growth was recorded for all strains during grape juice fermentation, up to 10⁹ cfu/mL, producing ethanol and glycerol in the range of 53.92–86.54 g/L and 0.0–4.48 g/L. Yeasts produced characteristic volatile compounds, e.g., esters: 2-phenylethyl acetate and ethyl decanoate. The monocultures of isolated yeasts can be used in fermentation of grape must, yielding wines with diverse characteristics in terms of ethanol, organic acids and volatile compounds.

Obesity is considered a chronic disease that co-occurs with other disorders, including type 2 diabetes; therefore, the prevention and treatment of obesity are of utmost importance. The present review analysed the effects of bioactive compounds found in culinary herbs on the regulation of inflammatory processes through the modulation of inflammation and microbiota-dependent metabolic pathways. A total of 137 publications from 2010 to 2025 were reviewed. Few studies address the impact of culinary herbs on the gut microbiota in relation to obesity; however, analysing data on the effects of active compounds present in various herbs allows an assessment of their potential role in obesity prevention. This is a significant issue, as obesity is widespread, and the introduction of readily usable everyday food products may represent an important element of preventive strategies. Plant secondary metabolites, such as polyphenols, saponins, alkaloids, and flavonoids, exert strong antioxidant and anti-inflammatory activity, thus contributing to their beneficial effects on human health. Effective weight loss depends on the consistent maintenance of a healthy lifestyle, a requirement that can often be highly challenging. The daily use of herbs in meal preparation may reduce the risk of developing obesity or mitigate its severity. Herbs enhance the flavour of dishes and, additionally, help to reduce salt intake, thereby lowering the risk of cardiovascular disease, which is also an integral component of a healthy lifestyle.

The aim of the research was to assess changes in the bioactive status of organic yoghurts produced in the spring/summer season from Simmental cows’ bulk milk during 28-day refrigerated storage, including whey proteins, lipophilic vitamins, and free fatty acids, and to interpret these changes not only in terms of compositional stability but also regarding their nutritional significance, as evaluated using the IYQ (Index of Yoghurt Quality) for vitamins. Raw milk was found to be a significantly richer source of biologically active compounds compared with milk subjected to heat treatment. During the 28-day refrigerated storage of the yoghurts, unfavourable alterations were observed in the levels of selected bioactive components belonging to both the protein and lipid fractions. A reduction in the concentration of the analyzed proteins and vitamins was observed, ranging from 2% for vitamin D₃ to 38% for lactoferrin, while the content of free fatty acids increased, from 8% for monounsaturated free fatty acids (MUFFAs) to 39% for short-chain free fatty acids (SCFFAs). The most pronounced changes were observed in lactoferrin content (p ≤ 0.01), whereas vitamin D₃ exhibited the highest stability throughout the storage period. The stability of vitamin D₃ was further confirmed using the Index of Yoghurt Quality (IYQ). Despite the significant changes observed in the bioactive profile, the yoghurts retained high sensory quality throughout the entire storage period. This indicates that alterations in bioactive status did not compromise the sensory quality of the product, even after 28 days of storage (i.e., at the end of the shelf life). The obtained results indicate the feasibility of developing organic milk processing directly at the farm level while preserving the nutritional value of the products. The possibility of processing organic milk not only into cheese but also into fermented dairy beverages, particularly yoghurts, is of key importance for farmers aiming to diversify production, increase added value, and improve the economic sustainability of small-scale organic farms.

Sweet-tasting cereal products are frequently consumed as snacks and meal additives in children's diets. While the adverse impact of sugars added to these products has been explicitly confirmed, their significant contents of salt and sodium (Na) are often underestimated. The aims of this study were to investigate the Na content and calculate the salt amounts in sweetened cereal products, as well as to estimate their contribution to the sodium intake and coverage of the adequate intake (AI) of Na and salt in the diets of children aged breakfast cereals > cookies > cereal bars > cookies for babies and toddlers = rice waffles. Confectionery bakery products had the largest share across all age groups in Na and salt intakes, covering 8.9-14.3% of AI, followed by breakfast cereals: 2.7-4.6%, and cookies: 1.4-1.8%. Confectionery bakery products were the main sources of Na and salt to children aged 1-14 years among the analysed sweet cereal products. Current reports indicate that it is impossible to completely eliminate salt from sweet bakery products; however, reducing its quantity in recipes would contribute to lowering salt intake. Hence, there is a need for further analysis of sweet cereal products as sources of not only simple sugars but also salt.

Introduction: Over the last two decades, obesity has evolved into a global pandemic. Environmental pollutants, as endocrine disruptors, may play a key role in the development of obesity. The study aimed to assess the relationship between the concentration of certain trace elements and heavy metals (Cu, Zn, Mn, Co, Cr and Fe) and ferritin in blood serum, with anthropometric and physiological parameters associated with overweight and obesity in individuals following myocardial infarction and without a previous myocardial infarction. Method: The study was conducted in a group of 146 respondents divided into two groups: a study group (SG) of patients that had a history of myocardial infarction (n = 74) and a control group (CG) of patients that had no history (n = 72). The inductively coupled plasma mass spectrometry was employed to assess the concentration of trace elements and heavy metals. Measurements were taken to determine the anthropometric indices associated with overweight and obesity. Results: In the SG, there was a positive correlation between Cr concentration and body adiposity index (BAI) and a negative correlation between Zn, Zn/Cu, and ferritin level and percentage body fat (FM%). In the CG, there was a positive correlation between Zn concentration and WHtR and between ferritin level and BMI, WC, WHR and WHtR. Additionally, a negative correlation was found between Mn concentration and WHR and ferritin level and BAI and FM%. Conclusions: This study found a link between certain blood concentrations of trace elements and heavy metals and anthropometric and physiological indices associated with overweight and obesity. It, therefore, has substantial implications for public health.

Bread is a common component of the human diet worldwide. Owing to its prevalence in the diet, it significantly contributes to meeting the daily recommended salt intake, and may even exceed it. The study aimed to determine whether bread is an important source of salt in children's diets. This was achieved through three analyses: (1) analysis of sodium (Na) and salt content in seven types of bread purchased in Poland, (2) assessment of whether the consumption of the recommended daily servings of bread exceeds the Adequate Intake (AI) of Na in children's diets, (3) estimation of the contribution of bread to salt intake in children's diets across four age groups: 1-3, 4-6, 7-9, and 10-12 years. The study showed the highest Na and salt content in rye bread and the lowest in spelt bread. The daily consumption of recommended bread in all age groups did not exceed the recommended daily salt intake. However, bread consumption often exceeds the recommended amount and bread is consumed along with other foods that provide significant amounts of salt. Additionally, other cereal products containing considerable amounts of salt frequently appear in children's diets. Effective nutrition education programs are needed to raise consumer awareness about the health impact of excessive salt consumption through bread, as well as legal regulations that require bread producers to reduce salt content during production to mitigate the risk of health complications.

Information about the trace elements content of goose carcass parts with or without skin can be important for consumers when making dietary choices. This study aimed to (1) determine the effects of popular heat processing techniques on the content of chromium (Cr), iodine (I), manganese (Mn), and bromine (Br) in goose breast muscle, and (2) estimate the extent to which 100 g of goose meat—both with and without skin—cover the Nutrient Reference Values (NRV) for Cr, I, Mn, and the Tolerable Daily Intake (TDI) for Br in adults. The heat processing techniques used in the study were water bath cooking (WBC), Oven Convection Roasting (OCR), grilling (G), and pan frying (PF). Grilled goose breast without skin had the highest Br retention (97.4%) and TDI (2.41%). Cooked goose breast (WBC) with skin exhibited the highest retention of Cr (73.8%) and I (73.6%). The highest Mn content was found in meat without skin after OCR processing and grilled meat with skin (0.170 and 0.191 mg/100 g, respectively). The iodine content in the meat decreased (from 0.020 raw to 0.003 mg/100 g after PF) with each heat treatment. The results of our study may provide helpful information for consumers when making dietary choices and using heat treatment techniques. Goose breast muscles, depending on heat treatment and the presence of skin, provide trace elements in the range of 2.21% of NRV (Nutrient Reference Value) for Br without skin to 740.7% of NRV for Cr with skin and may be a valuable component of a varied diet (apart from iodine). The Br content in the meat decreases after WBC treatment (1.29 without skin or 1.43 with skin mg/100 g). For this reason, it seems to be the most beneficial for the consumer’s health because it minimizes the risk of exceeding the TDI value. Total hazard quotients (THQ) in meat (regardless of the treatment and skin presence) for Cr, Mn, and Br contents were <1, indicating a low risk to Polish consumer health.

Bioactive peptides derived from milk proteins offer promising potential that can be unlocked through hydrolysis. Enzymatic hydrolysis is particularly noteworthy because of its mild conditions and its efficacy in producing peptides with various biological activities. This study focused on creating whey protein hydrolysates using three enzymes: pepsin, trypsin, and papain. The degree of hydrolysis and the antioxidant properties of the resulting peptides were evaluated, and papain demonstrated the highest degree of hydrolysis, leading to its selection for further investigation. LC-MS was employed to identify peptide sequences from the papain-derived hydrolysate, resulting in the identification of 107 distinct peptide sequences These peptides were predicted to exhibit a range of potential biological activities, including antihypertensive, antidiabetic, antioxidant, antimicrobial, and immunomodulatory effects, as well as roles in regulating glucose homeostasis, maintaining cardiovascular health, and supporting overall metabolic function. In vitro tests revealed the significant antioxidant and antibacterial properties of the hydrolysate, confirming the potential of papain-derived peptides for use in functional food and pharmaceutical applications. The novelty of this study lies in the identification of novel peptides with promising biological activities. Additional in vitro and in vivo studies are required to fully elucidate the health benefits of these peptides.

In food authentication, it is important to compare different analytical procedures and select the best method. The aim of this study was to determine the fingerprints of Zweigelt and Rondo wines through headspace analysis using ultra-fast gas chromatography (ultra-fast GC) and to compare the effectiveness of this approach at classifying wines based on grape variety and type of malolactic fermentation (MLF) as well as its greenness and practicality with three other chromatographic methods such as headspace solid-phase microextraction/gas chromatography-mass spectrometry with carboxen-polydimethylosiloxane fiber (SPME/GC-MS with CAR/PDMS fiber), headspace solid-phase microextraction/gas chromatography-mass spectrometry with polyacrylate fiber (SPME/GC-MS with PA fiber), and ultra performance liquid chromatography–photodiode array detector-tandem mass spectrometry (UPLC-PDA-MS/MS). Principal Component Analysis (PCA) revealed that fingerprints obtained using all four chromatographic methods were suitable for classification using machine learning (ML). Random Forest (RF) and Support Vector Machines (SVM) yielded accuracies of at least 99% in the varietal classification of Zweigelt and Rondo wines and therefore proved suitable for robust fingerprinting-based Quality Assurance/Quality Control (QA/QC) procedures. In the case of wine classification by the type of MLF, the classifiers performed slightly worse, with the poorest accuracy of 91% for SVM and SPME/GC-MS with CAR/PDMS fiber, and no less than 93% for the other methods. Ultra-fast GC is the greenest and UPLC-PDA-MS/MS is the most practical of the four chromatographic methods.