Luka V. Kurćubić

This study evaluated the quality dynamics of artisanal (A) and semi-industrial (S-I) Sjenica white-brined cheese during 60-day ripening and assessed the agreement between a commercial near-infrared (NIR IR) spectroscopy calibration and reference methods for process monitoring. The reference methods showed that cheese type significantly affected proteins (p = 0.002), pH (p = 0.001), titratable acidity (p = 0.001), and fat-in-dry-matter (FDM; p = 0.038). The S-I cheese demonstrated superior hygiene under mandatory HACCP principles (E. coli max 1.73 log CFU/g vs. 3.72 log CFU/g in A). Ripening time significantly altered the color and texture profile analysis (TPA) parameters (p < 0.05). Principal component analysis (PCA) completely discriminated both cheese types at day 60, based on CVS color (86.27% variance) and textural attributes (87.08% variance). Sensory evaluation showed that assessors could discriminate between the two cheese types, while both maintained high overall acceptance. Deming regression and Bland–Altman analysis revealed poor quantitative agreement, with NIR systematically underestimating dry matter (−2.49 g/100 g), fat (−1.88 g/100 g), FDM (−1.80 g/100 g), protein (−1.04 g/100 g), and NaCl (−0.40 g/100 g). Overall, the results demonstrate that the production system significantly affects the physicochemical, microbiological, textural, and color characteristics of Sjenica white-brined cheese during ripening, while both the S-I and A cheeses retain high sensory acceptance.

Grape pomace (GP), a byproduct of winemaking, has gained significant attention as a sustainable and functional ingredient with applications in the food and nutraceutical industries. This review examines the potential of GP in meat products and analogs, functional foods, and nutraceuticals, highlighting its composition, health benefits, and role in enhancing nutritional and functional properties. Rich in dietary fiber, polyphenols, essential fatty acids, and bioactive compounds, GP exhibits antioxidant, anti-inflammatory, and gut health-promoting effects, making it suitable for various food applications. Its incorporation into meat products, such as sausages and patties, improves texture, enhances shelf life, and increases nutritional value while reducing the environmental footprint. GP is also effective in functional foods such as baked goods, dairy and plant-based yoghurts, smoothies, and snack bars, where it can enrich fiber and polyphenol content, aid in satiety, and provide health benefits beyond basic nutrition. The challenge is how to maintain the sensory properties characteristic of conventional, unmodified products. In nutraceuticals, GP’s polyphenolic compounds and dietary fiber support antioxidant, anti-inflammatory, and metabolic health functions, with applications as antioxidant supplements, gut health boosters, weight management aids, and cardiovascular health supplements. Despite challenges such as taste modification and optimizing bioavailability, GP’s versatility and sustainability highlight its value in developing innovative, health-oriented products. This review emphasizes the promise of GP as a valuable ingredient in functional foods and nutraceutical formulations, contributing to health, sustainability, and resource efficiency.

Objectives: This study was conceived with the aim of translating the experience and knowledge of the research group into the design and creation of multi-active phytocomplex cocktails from lyophilised winery by-products (Grape Pomace—GP) and weeds (Sambucus ebulus L., Dwarf Elder—DE). Methods: Quantification of bioactive molecules was performed by high-performance liquid chromatography (HPLC) method. Results: In the extract obtained from lyophilised GP, the most dominant component that was quantified was petunidin-3-glucoside. Prominent compounds that were quantified in DE extract were cyanidin derivatives. The total number of microorganisms in lyophilisates is low, but some of them still survive lyophilisation. Antibacterial activity was determined by microdilution, the minimum inhibitory concentration (MIC) of the tested bacteria ranged from 0.78 mg/mL to 25.00 mg/mL. Antibacterial susceptibility testing (AST) revealed that Klebsiella spp. and Acinetobacter baumannii complex are extensively drug-resistant (XDR). Conclusions: The GP + DE cocktail showed very strong AB power against both tested XDR bacteria. The total phenolic content and antioxidative effect (determined spectrophotometrically) indicate their linear correlation.

The extract of the plant species Satureja hortensis L. (often used as traditional ethno-therapy and in food processing) was prepared using the ultrasonic extraction technique, and contains a large quantity of secondary metabolites, with scientific evidence for antioxidant, antimicrobial, sedative, antispastic and antidiarrheal activities. Process optimization was carried out using a mathematical–statistical method (response surface methodology—RSM), which models and examines the effects of three levels and three variables on the observed response. The investigated responses were the content of total phenolic components (TPC) and total flavonoids (TFC), as well as tests of antioxidant activity at the level of radicals. The independent variables were ethanol concentration (40–80%), temperature (40–80 °C) and the liquid–solid ratio (10–30 mL/g). Results from this study were entered into a second-degree polynomial with multiple non-linear regression. Analysis of variance (ANOVA) was applied to find the most favorable environment for assessing the model’s performance and effectiveness with an ethanol concentration of 20%, temperature of 80 °C and LSR of 21.4 mL/g. ANOVA assessed the model’s significance, and a second-order polynomial model described the relationships between variables and responses. Diagnostic plots confirmed the model’s adequacy and reliability. The estimated values were 4.11 mg chlorogenic acid equivalents per gram of dry weight (CEA/g), 2.18 mg of rutin equivalents per gram of dry weight (RE/g), and 0.030 mg/mL and 0.030 mg/mL for TPC, TFC, IC₅₀ and EC₅₀, respectively. High-Performance Liquid Chromatography with diode array detection (HPLC-DAD) examination revealed that the prominent substance in the tested extract is rosmarinic acid (46,172 µg/mL), followed by chlorogenic acid (1519 µg/mL).

Today, food scientists are interested in more rational use of crops that possess desirable nutritional properties, and buckwheat is one of the functional pseudocereals that represents a rich source of bioactive compounds (BACs) and nutrients, phytochemicals, antimicrobial (AM) agents and antioxidants (AOs), which can be effectively applied in the prevention of malnutrition and celiac disease and treatment of various important health problems. There is ample evidence of the high potential of buckwheat consumption in various forms (food, dietary supplements, home remedies or alone, or in synergy with pharmaceutical drugs) with concrete benefits for human health. Contamination as well as other side-effects of all the aforementioned forms for application in different ways in humans must be seriously considered. This review paper presents an overview of the most important recent research related to buckwheat bioactive compounds (BACs), highlighting their various functions and proven positive effects on human health.

The goal of the present research was to screen the antimicrobial activity of an ethanolic extract of Kitaibelia vitifolia against 30 multidrug-resistant (MDR) bacterial strains isolated from healthcare-associated infections. Minimum inhibitory concentrations (MICs) of the samples against the tested bacteria were determined using the microdilution method. MDR bacterial strains were characterized using standard biochemical tests and the commercial identification systems API 20 NE and API 20 E as: Klebsiella spp. (18 isolates—I); methicillin-resistant Staphylococcus aureus (MRSA)—3; Acinetobacter spp.—3; Pseudomonas aeruginosa—5; vancomycin-resistant Enterococcus (VRE)—1. The sensitivity of isolated bacterial strains was determined using the disc diffusion method against 25 commonly used antibiotics. The highest level of sensitivity to K. vitifolia extract was confirmed in 88.89% of Klebsiella spp. isolates, E. coli ATCC 25922, two strains of MRSA (1726, 1063), Acinetobacter spp. strain 1578, and VRE strain 30, like Enterococcus faecalis ATCC 29212 (MIC =< 2.44 μg/mL). The lowest sensitivity was exhibited by 75.00% of Acinetobacter spp. (strains 1577 and 6401), where the highest values for MICs were noted (1250 μg/mL). The results indicate that the extract of K. vitifolia could be a possible source for creating new, efficient, and effective natural medicines for combat against MDR strains of bacteria.