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This study involved 30 male pigs (DanBred × Duroc), which were divided into three groups of 10 animals each. Control group (C)—immunologically castrated boars with a slaughter weight of 120 kg; and experimental groups: E1—uncastrated boars with a slaughter weight of 120 kg, and E2—uncastrated boars with a slaughter weight of 105 kg. Animals from all groups were fed a complete feed mixture in a liquid form three times a day. After slaughter, their meat and backfat were analysed for the physicochemical parameters and for the contents of indole, skatole, androstenol, and androsterone. A higher protein content was determined in the meat of boars from group E1 (23.48%) compared to those from groups C (22.87%) and E2 (22.99%) (p ≤ 0.01), and a higher content of n-6 PUFAs in the meat of boars from group C (5.21 mg/g of meat) compared to those from group E2 (4.81 mg/g of meat) (p ≤ 0.05). Analysis of the chemical composition of backfat showed a lower protein level in the backfat of boars from group C (4.70%) compared to those from group E1 (6.20%) and a higher fat level in the backfat from boars from group C (70.09%) compared to those from groups E1 (65.90%) and E2 (64.75%) (p ≤ 0.05). Body weight and immunocastration status were also shown to affect the fatty acid profile. Immunocastration also reduced the content of androstenol and androsterone in meat and fat. A higher content of indole was demonstrated in the meat of boars from group C and in the backfat of those from group E2 compared to the animals from the other groups (p ≤ 0.001).

The aim of this study was to analyze the impact of reducing sodium nitrite (NaNO2) content on the quality of selected meat products in the context of changing legal regulations governing its use. The research material consisted of ostrich semi-fine sausage prepared in four variants: V1 (150 mg/kg NaNO2), V2 (120 mg/kg NaNO2), V3 (60 mg/kg NaNO2), and V4 (0 mg/kg NaNO2). The scope of this study included evaluation of production yield, pH value, basic composition, residual nitrite content, color, texture, volatile compound profile, semi-consumer evaluation, and statistical analysis. A significant effect of NaNO2 level, storage time, and their interaction was observed on most physicochemical parameters. No statistically significant differences were found in water, protein, fat, or salt content. Variant V2 demonstrated good color stability and high sensory acceptability, while V3 showed a noticeable decrease in color intensity and a less favorable aroma profile. The results indicate that reducing NaNO2 content affects product quality, and its total elimination may require the use of alternative preservation methods.

Based on the EFSA opinion dated 4 July 2022, the safety of frozen and freeze-dried larvae of Alphitobius diaperinus for human consumption was confirmed, leading to their approval as a novel food in the European Union. Given the increasing demand for sustainable protein sources and alternative foods, studies explored the application of A. diaperinus larval powder as an additive in shortbread cookie production. In this experiment, wheat flour was partially replaced with insect powder at varying levels (10%, 20%, 30%, and 50% w/w), while butter was substituted with margarine. The analysis covered the protein content, moisture, ash, color, textural properties, and sensorial evaluation of the baked products. The results indicated that increasing the proportion of insect powder significantly raised the protein content and reduced moisture, impacting the cookie structure and brittleness. The sensorial evaluation indicated that incorporating up to 20% insect powder produced cookies with an optimal flavor, aroma, and texture balance, assessed at the level of 4.5 points and 11.7 N, respectively. Storage studies revealed that higher insect powder levels slowed moisture loss and reduced hardness over a 14-day period, stabilizing texture. However, excessive insect powder incorporation led to reduced consumer acceptability. These findings confirm the potential of A. diaperinus powder as an innovative additive to enhance the nutritional value of traditional baked goods, while also underscoring the need to modify technological parameters during production.

Marinating is one of the most common methods of pre-processing meat. Appropriate selection of marinade ingredients can influence the physicochemical properties of the meat and can reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the final product. The effects of the inclusion of natural plant extracts such as bay leaf (BL), black pepper (BP), turmeric (TU), jalapeno pepper (JP) and tamarind paste (TA) in marinades on the physicochemical properties of grilled pork neck were studied. The addition of spice extracts to marinades increased the proportion of colour components L* and b*. The use of TU, TA, JP, MX and C marinades lowered the hardness and pH of the meat. The highest phenolic compound levels were observed in the case of the mixture of all extracts (MX) and JP marinades, and the highest total antioxidant capacity was exhibited by the BL and MX marinades. The highest PAH content was recorded in the CON marinade (Σ12PAH 98.48 ± 0.81 µg/kg) and the lowest in the JP marinade (4.76 ± 0.08 µg/kg), which had the strongest, statistically significant reducing effect (95% reduction) on PAH levels. Analysis of correlation coefficients showed a relationship between the total antioxidant capacity of the marinades and the PAH content in grilled pork.

Microencapsulation of polyphenols is an innovative approach in food technology by which to protect these bioactive compounds from degradation and increase their bioavailability. Polyphenols, naturally occurring in plants, exhibit potent antioxidant, anti-inflammatory and anticancer properties, which make them valuable functional ingredients in foods. However, their susceptibility to external factors, such as light, temperature and pH, presents a significant challenge for their incorporation into food products. Microencapsulation, based on various techniques and carriers such as polysaccharides, proteins and lipids, allows polyphenols to be stabilized and released in a controlled manner in the digestive system. This article reviews the different microencapsulation techniques, carrier properties, and the applications of microencapsulated polyphenols in food products, including bakery, dairy and functional beverages. Additionally, the article discusses the benefits and challenges associated with this technology, highlighting its potential to improve the stability, nutritional value and sensory acceptance of food products.

Consumers are increasingly interested in innovative products enriched with nutrients that counteract the development of civilisation-associated diseases. Thus, the development of new functional nutrient-enriched food products that meet consumer needs is therefore necessary. The aims of this study were to develop a novel shortbread cookie product by addition of red grape skin extract and oat β-glucan and to evaluate the influence of these modifications on physico‐chemical properties and consumer’s acceptance. The red grape skin extract used in this product is a source of polyphenols which are beneficial for human health and extend product shelf life. β-glucan is a soluble fraction of dietary fibre that helps to lower reduce blood cholesterol and glycemic levels. The influence of grape skin extract, β-glucan and a combination of both on the β-glucan content, colour and texture parameters, thermal properties, total antioxidant activity, total phenolic content, volatile compounds profile and sensory properties of shortbread cookies was analysed. Product with modified formulations had higher total antioxidant activity, total phenolic content and were was more thermally stable than control samples. The obtained innovative functional products were characterized by an increased content of oat β-glucan, which is desirable from a nutritional point of view. The DSC measurements showed higher oxidative stability of cookies enriched with β-glucan and red grape skin extract. The additives caused significant changes in the colour and profile of volatile compounds of the finished final product but did not affect the sensory acceptance among consumers. The use of these additives represents a development in food technology that may be valuable in the food industry to increase the nutritional value and extend the shelf shelf-life of bakery products.

No study has demonstrated the use of dietary Cannabis -derived cannabidiol (CBD) to alter the stress response in chickens or examined its effects on meat volatile compounds (VOCs). Here, we subjected chickens to dysbiosis via C. perfringens infection or Escherichia coli lipopolysaccharide (LPS) treatment and investigated the potential link between meat VOCs and cecal bacterial activity and the ameliorative effect of CBD. The cecal bacterial production of short-chain fatty acids (SCFAs) was closely correlated with meat VOCs. CBD supplementation reduced the formation of breast meat spoilage VOCs, including alcohols, trimethylamine and pentanoic acid, in the challenged birds, partly by decreasing cecal putrefactive SCFA production. Meat VOC/cecal SCFA relationships differed according to the challenge, and CBD attenuated the effects of C. perfringens infection better than the effects of LPS challenge on meat VOCs. These findings provide new insights into the interactions among bioactive agent supplementation, gut microbiota activity and meat properties in birds.

Meat is a rich source of different volatile compounds. The final flavor of meat products depends on the raw material and processing parameters. Changes that occur in meat include pyrolysis of peptides and amino acids, degradation of sugar and ribonucleotides, Maillard’s and Strecker’s reactions, lipid oxidation, degradation of thiamine and fats, as well as microbial metabolism. A review of the volatile compounds’ formation was carried out and divided into non-thermal and thermal processes. Modern and advanced solutions such as ultrasounds, pulsed electric field, cold plasma, ozone use, etc., were described. The article also concerns the important issue of determining Volatile Organic Compounds (VOCs) markers generated during heat treatment.

Nowadays, cognizant consumers expect products that, in addition to fulfilling a nutritional role, exhibit health-promoting properties and contribute to overall well-being. They expect an increase in the nutritional value of the staple foods that they often consume, such as pasta, through the incorporation of bioactive compounds. Due to their susceptibility to photo- and thermolability, it is necessary to protect biocompounds against external factors. A modern approach to protecting bioactive compounds is microencapsulation. The aim of this article was to present various microencapsulation methods (including spray-drying, freeze-drying, liposomes, and others) and a review of research on the use of microencapsulated bioactive compounds in pasta. The discussed literature indicates that it is possible to use microencapsulated bioactive compounds, such as fatty acids or phenolic compounds, in this product. However, further research is necessary to develop the possibility of reducing the costs of such a procedure so that the benefits for consumers are greater than the disadvantages, which are an increase in food prices. There is also little research on the use of microencapsulated probiotics, vitamins, and minerals in pasta, which also represents an opportunity for development in this aspect.

The optimized pasta formulation developed through response surface methodology provides a functional alternative to conventional pasta, enriched with natural antioxidants, β-glucans, and vitamin C. The application of microencapsulated polyphenols allows the incorporation of thermolabile bioactive compounds while preserving their stability during pasta processing and drying. Oat fiber and sauerkraut juice contribute to the nutritional enhancement and sensory differentiation of cereal-based products. The study demonstrates the potential of response surface methodology as a tool for designing innovative, health-promoting pasta formulations that meet consumer expectations for natural and functional foods. The study aimed to optimize the formulation of a functional pasta enriched with microencapsulated polyphenols, oat fiber, and sauerkraut juice using response surface methodology. The effects of these ingredients on key quality attributes, including viscosity, color, hardness, bioactive compound content, antioxidant activity, and consumer acceptance, were evaluated. The optimized formulation contained 11.59% microcapsules, 6.12% oat fiber, and 11.93% sauerkraut juice. The optimized pasta exhibited high levels of polyphenols (127.81 ± 10.20 mg GA/100 g), flavonoids (28.10 ± 1.74 mg QE/100 g), β-glucan (1.52 ± 0.21%), and vitamin C (4.72 ± 0.31 mg/100 g), accompanied by increased total antioxidant activity (34.12 ± 2.45%). The incorporation of microcapsules and fiber affected the rheological and textural properties, resulting in higher viscosity and firmness, while sauerkraut juice enhanced vitamin C retention and contributed natural acidity and color. The experimental data closely matched the predicted values (R2 > 0.85), confirming the adequacy of the developed models. Despite minor differences in texture and color compared to conventional pasta, the product maintained favorable sensory acceptance (5.82 ± 0.33). The results demonstrate that the integration of encapsulated polyphenols, dietary fiber, and fermented vegetable ingredients enables the development of pasta with enhanced nutritional and functional value without compromising consumer appeal.