The chemical structure of 5-hydroxymethyl-2-furfural ( HMF ), its physicochemical properties and reactions that lead to the synthesis of HMF were discussed. Special attention was paid to HMF formation in food during processing. The potential applications of this compound in industry were...

The aim of the research was to develop new pectin-based hydrogels with excellent swelling properties. Superabsorbent hydrogels composed of high methylated pectin and partially neutralized poly(acrylic acid) was obtained by free radical polymerization in aqueous solution in the presence of crosslinking agent—N,N’-methylenebisacrylamide. The effect of crosslinker content and pectin to acrylic acid ratio on the swelling properties of hydrogels was investigated. In addition, the thermodynamic characteristic of hydrogels was obtained by DSC. Furthermore, the structure of pectin-based hydrogels was characterized by FTIR and GPC. It was also proved that poly(acrylic acid) is grafted on pectin particles. The results showed that introduction of small amount of pectin (up to 6.7 wt %) to poly(acrylic acid) hydrogel increase the swelling capacity, while further increasing of pectin ratio cause decrease of swelling.

COVID-19 is a pandemic disease that has paralyzed social life and the economy around the world since the end of 2019, and which has so far killed nearly 600,000 people. The rapidity of its spread and the lack of detailed research on the course and methods of transmission significantly impede both its eradication and prevention. Due to the high transmission rate and fatality resulting from COVID-19 disease, the paper focuses on analyzing the current state of knowledge about SARS-CoV-2 as well as its potential connection with food as a source of pathogen and infection. There is currently no evidence (scientific publications, WHO, EFSA etc.) that COVID-19 disease can spread directly through food and the human digestive system. However, according to the hypothesis regarding the primary transmission of the virus, the source of which was food of animal origin (meat of wild animals), as well as the fact that food is a basic necessity for humans, it is worth emphasizing that food can, if not directly, be a carrier of the virus. Particular attention should be paid to this indirect pathway when considering the potential for the spread of an epidemic and the development of prevention principles.