Anna Areczuk

This research focused on the formulation of a health-oriented, clean-label food product fortified with encapsulated bioactive compounds from Sambucus nigra, Aronia melanocarpa, and Echinacea purpurea. To evaluate the protection of these sensitive compounds during production and storage, a comprehensive characterization was performed. This included basic physicochemical analyses, phenolic profiling, antioxidant activity tests, as well as rheological and textural measurements. Furthermore, sensory analysis, consumer evaluation, and microbiological stability during storage were assessed. Results from Scanning Electron Microscopy (SEM) and Fourier-Transform Infrared Spectroscopy (FTIR) analyses confirmed the structural integrity of the capsules post-processing. Additionally, the application of a starch–psyllium carrier ensured that the textural and rheological properties remained fully comparable to the control sample, preventing undesirable matrix alterations. Specifically, product hardness (1.17–1.23 N) and adhesiveness (8.17–8.94 N·s) were maintained at stable levels, while color alterations were minor and likely noticeable only to trained observers (ΔE* < 3.2). Microbiological evaluation demonstrated that the application of different formulated products effectively inhibited the growth of Gram-positive and Gram-negative bacterial strains, with inhibition rates increasing from 3.4 to 39.7%. Collectively, the experimental data demonstrate that encapsulation is a highly effective strategy for fortifying fruit-based systems with sensitive extracts, successfully maximizing bioactivity retention while maintaining high product quality and sensory appeal.

The objective of this study was to examine the physicochemical properties of maltodextrins derived from starch isolated from red- and purple-fleshed potatoes, in comparison to those obtained from light-fleshed potatoes. The investigation focused on several parameters, including dextrose equivalent (DE), non-carbohydrate components, maltooligosaccharide profile, particle size, surface morphology, water-binding capacity, solubility, rheological properties, structural composition as determined by Fourier transform infrared spectroscopy (FT-IR), and molecular weights. Maltodextrins sourced from the starch of colored potato varieties exhibit superior functional properties, notably nearly 100% solubility and enhanced water absorption capacity. This is attributed to their fine microstructure, which promotes hydration and facilitates the diffusion of water into the interior of the particles, in contrast to maltodextrins derived from the starch of yellow potato varieties. This phenomenon is also influenced by the maltooligosaccharide profile, characterized by a high proportion of low-molecular-weight sugars, lower molecular weights, and polydispersity (Pd), as well as the low SPAN of these maltodextrins. Additionally, maltodextrins derived from the starch of yellow potato varieties (Tajfun and Lord) formed soft gels, whereas those from colored potatoes resulted in hard gels.

This work presents a method to encapsulate plant extracts within a binary polysaccharide carrier and to characterize the physicochemical and rheological performance of the resulting biocomposites in the context of food use. Using a starch/psyllium matrix, extracts from Sambucus nigra (SN), Aronia melanocarpa (AM), and Echinacea purpurea (EP) were effectively protected and incorporated through a stepwise workflow encompassing matrix preparation, encapsulation, structural verification, and functional assessment. SEM revealed a porous network containing uniformly distributed, extract-loaded spherical structures (~800–1500 nm), while FTIR supported the presence of hydrogen bonding and hydrophobic interactions that contributed to system stability. The prepared nanoemulsions showed shear-thinning (pseudoplastic) behavior, indicating favorable processing characteristics, whereas most physicochemical and bioactivity measurements were performed on lyophilized composites. The dried materials preserved extract-specific color signatures (ΔE > 5) and exhibited distinct thermal responses: AM produced a pronounced plasticizing effect (Tg reduced by >20 °C), while the incorporation of extracts generally delayed thermal degradation, consistent with polyphenol–starch interactions. Phase-transition behavior was also altered, with melting peaks suppressed for SN and AM and melting temperatures lowered for EP. Surface analysis indicated increased hydrophobicity and a reduced polar component of surface free energy, suggesting improved moisture barrier potential. Antioxidant capacity closely tracked total phenolic content (r > 0.94), with caffeic acid contributing strongly, particularly in EP-based systems. Antimicrobial activity depended on extract type (broad-spectrum for EP, selective for SN, minimal for AM), and the comparatively higher sensitivity of Gram-negative bacteria points to improved phenolic availability and membrane interactions upon encapsulation. Collectively, these results highlight the starch/psyllium matrix as a flexible platform for stabilizing plant extracts while enabling tunable functional attributes for functional food applications.

This study investigated the properties of starch isolated from the unripe fruit of two apple cultivars (Malus domestica Borkh) grown in southern Poland (Central Europe). The chemical composition of both starches, molecular mass, their granulation, thermal characteristics, swelling characteristics, and rheological characteristics were studied. The starches differed significantly in ash, phosphorus, and protein content. The water-binding capacity at temperatures of 25–65 °C was similar, while differences of 20% appeared at higher temperatures. In contrast, a significant difference was found in the solubility of the two starches in the temperature range of 25–75 °C. The study showed that apple starches have a relatively low tendency to retrograde, with the enthalpy of gelatinization for starch from the Oliwka variety being 40% higher than that from the Pyros variety. However, the starches differed in the hardness of the gels formed, i.e., one variety formed soft gels with an internal structure resistant to external forces, while the other formed hard gels.

The aim of the study was to investigate the effects of microwave-assisted extraction (MAE) conditions (microwave power, extraction time, and ethanol concentration) on the efficiency of the extraction of phenolic compounds from selected plant species belonging to the genus Scutellaria (i.e., Scutellaria baicalensis and Scutellaria lateriflora). The extracts from selected Scutellaria species were examined to establish the total phenolic content and the in vitro antioxidant and anti-inflammatory activity. The antioxidant capacity was determined by the ferric reducing antioxidant power (FRAP) and 2,2,1-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity methods. The anti-inflammatory activity was evaluated through the lipoxygenase (LOX) inhibitory assay. The phenolic profile of the extracts was characterized using ultra-high performance liquid chromatography coupled with diode array detection and high-resolution electrospray ionization mass spectrometry (UHPLC–DAD/ESI–HRMS/MS). Depending on the type of solvent and the extraction conditions used, the extracts obtained from selected Scutellaria species showed different total and individual phenolic content, as well as different antioxidant and anti-inflammatory properties. The results showed that all Scutellaria extracts had high total phenolic content and exhibited strong ferric ion reducing power and free radical scavenging capacity and a significant ability to inhibit the LOX activity. In general, the 70% ethanol extracts contained more phenolic compounds, mainly flavones, flavanones, and their derivatives, and showed greater in vitro biological activity than other extracts. The highest levels of phenolic compounds and the strongest antioxidant and anti-inflammatory potential were found in extracts from the roots of S. baicalensis. Optimal extraction conditions for all the plant materials tested were determined as the microwave power of 63 W, extraction time of 10 min, and 70% ethanol as the solvent.

Edible insects represent a new functional source of nutrients that can contribute to solving nutritional deficiency problems. The antioxidant potential and bioactive compounds of nut bars with the addition of three edible insects were evaluated. Acheta domesticus L., Alphitobius diaperinus P. and Tenebrio molitor L. flours were used. A 30% share of insect flour in the bars resulted in significantly greater antioxidant activity (TPC increased from 190.19 for standard bars to 309.45 mg catechin/100 g for bars with 30% addition of cricket flour). Insect flour contributed significantly to an increase in 2,5-dihydrobenzoic acid (from 0.12 for bars with a 15% share of buffalo worm flour to 0.44 mg/100 g in the case of bars with a 30% share of cricket flour) and chlorogenic acid in all bars (from 0.58 for bars with a 15% share of cricket flour to 3.28 mg/100 g for bars with a 30% addition of buffalo worm flour), compared to the standard. The highest content of tocopherols was found in bars with cricket flour, compared to standard bars (43.57 and 24.06 mg/100 g of fat, respectively). The dominant sterol in bars enriched with insect powder was cholesterol. The highest amount of it was found in cricket bars, and the lowest in mealworm bars (64.16 and 21.62 mg/100 g of fat, respectively). The enrichment of nut bars with insect flours raises the levels of valuable phytosterols in the final product. The addition of edible insect flours reduced the perception of most sensory attributes of the bars, compared to the standard bar.