The authentication of grape variety from which wine is produced is necessary for protecting a consumer from adulteration and false labelling. The aim of this study was to analyze phenolic compounds in red monovarietal wines produced from Zweigelt (Vitis vinifera) and Rondo (non-Vitis vinifera) varieties while using the UPLC-PDA-MS/MS method and to assess whether these wines can be classified according to grape variety that is based on chemometric analysis. Fifty-five phenolic compounds belonging to five classes—anthocyanins, flavonols, flavan-3-ols, phenolic acids, and stilbenes—were identified and quantified in Zweigelt and Rondo wines. The wines of the Zweigelt variety were characterized by lower concentrations of phenolic compounds than those of the Rondo variety. Furthermore, wines of the Zweigelt variety contained the highest concentrations of flavan-3-ols, and wines of the Rondo variety—the highest concentrations of anthocyanins. Hierarchical cluster analysis (HCA) revealed that Zweigelt wines and Rondo wines formed two separate groups. The Rondo group was divided into two subgroups, differing in type of malolactic fermentation (spontaneous or induced). Phenolic compounds analysis by means of UPLC-PDA-MS/MS combined with HCA is a useful tool for the classification of red wines that were produced from Zweigelt and Rondo grape varieties, regardless of yeast strain and type of malolactic fermentation.

The influence of a 2.5% and 5% addition of dried Reishi and Lion’s Mane mushrooms on the content of bioactive compounds and some pro-health properties of pasta was studied. In samples subjected to gastrointestinal digestion, the content of phenolic compounds and the antioxidant, potential anti-inflammatory, and antiproliferative properties were significantly higher. The qualitative–quantitative analysis of phenolic compounds performed using the LC-MS/MS technique indicated that the Reishi-enriched pasta was characterized by a higher content of syringic (R2.5 sample), while pasta supplemented with Lion’ Mane had a higher content of vanillin in relation to the control pasta. In the case of ethanolic extracts, samples supplemented with the Reishi mushrooms (R5 sample) were characterized by higher ABTS antiradical properties and a reducing power while the sample supplemented with Lion’s Mane (L5 sample) had a higher ability to inhibit lipoxygenase in relation to the control sample. In conclusion, the results suggest that Reishi and Lion’s Mane mushroom powder can be used for the fortification of semolina pasta, conferring slightly healthier characteristics of the product.

Adequate nutrition in prisons should constantly be monitored due to the limited possibilities of external control as well as the low catering budget for prison meals and poorly defined requirements in this regard. The aim of the study was to assess the nutritional value of meals served in Polish prisons. Using a computer program, 14-day regular and bland diets from 30 prisons were analyzed. The energy value of the meals and the percentage of energy provided by protein, fat, and carbohydrate contained therein were found to meet the recommendations of the Polish National Food and Nutrition Institute. The amount of minerals supplied with the diet did not cover the recommended dietary allowance (RDA) in the case of calcium and magnesium. Particularly disturbing was the excessive supply of sodium in the regular and bland diets, which covered 537% and 311% of the dietary reference intake (DRI), respectively, as well as phosphorus (194 and 192% of RDA). The largest vitamin deficiencies were recorded for vitamins D and C and folate. An especially excessive supply was observed for vitamins A and B₁₂. The type of diet significantly differentiated the average content of over half of the analyzed components, whereas the season of the year turned out to be statistically insignificant. The results of the present investigations indicate a need for development of more accurate legal provisions to regulate the nutrition in Polish prisons in terms of not only the energy value and macronutrient supply but also the intake of minerals and vitamins.

There is a global need to explore alternative protein sources and develop new health-promoting plant-based products. This study aimed to produce beverages from organic seeds of chickpeas and green or red lentils and assess the potential of using L. plantarum 299v to ferment these beverages. Spectrophotometric methods were used to evaluate the ability of the beverages to neutralize 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH^•) and chelate Fe²⁺. Total dietary fiber (including soluble and insoluble fractions) and the protein profiles were compared among the tested legume-derived beverages. The observations were focused on reductions in pH levels, total extract content, dietary fiber, ash, and moisture levels in all the fermented legume products. Fermentation contributed to increased antioxidative activity in all the tested products. The strongest ability to chelate Fe²⁺ (58.33 ± 2.35%) was noted in non-fermented green lentil products, while green lentil beverages fermented for 72 h exhibited the highest value of free radical scavenging activity (88.44 ± 4.24 DPPH^• inhibition %). Chickpea products fermented for 72 h displayed the highest count of viable bacterial cells at 7.0 ± 0.7 × 10⁸ CFU/g, while those fermented for 48 h exhibited the greatest number (2764) of potential biopeptide sequences. These findings highlight the feasibility of using this probiotic strain to enhance the functional properties of legume-based beverages.

The influence of the addition of 2.5, 5, 7.5, and 10.0% of dried Enoki and Maitake mushrooms on the content of bioactive compounds and some pro-health properties of pasta was studied. The qualitative and quantitative analysis of phenolic compounds performed using the LC-MS/MS technique indicated the highest amount of phenolic compounds in pasta supplemented with Maitake. However, all pasta enriched with Enoki mushrooms contained statistically significant-ly higher content of α-glucans in comparison to the control. In samples subjected to gastrointes-tinal digestion, the antioxidant, and potential anti-inflammatory activities were significantly higher than ethanolic and PBS extracts of samples. The ethanolic extracts from pasta fortified with dried Enoki and Maitake mushrooms had higher antioxidant activity (in some of the anti-radical and reducing power assays ) as well as a higher ability to inhibit lipoxygenase (E2.5 and E5 samples) compared to the control sample. Also some in vitro digested samples of pasta en-riched with dried Enoki and Maitake mushrooms showed higher chelating power (E10, M7.5 and M10); reducing power (E5, E7.5, and M10) and lipoxygenase inhibition (E7.5, E10 and M10) than the control. In conclusion, Enoki and Maitake mushrooms can be used for fortification of semo-lina pasta, conferring healthier characteristics of the product.

Physical activity and healthy diets are determinants of the health of convicts who are deprived of freedom. However, little research has focused on these two aspects concurrently. The aim of this study is to analyze the relationships between the level of prisoners’ physical activity and their dietary habits, diet quality, and nutritional knowledge. The cross-sectional study was conducted with 226 prisoners. The inclusion criteria included male sex, age 18–65 years, and consent for the research. We excluded the subjects who met any of the following conditions: female sex, unwillingness to participate, and dangerous prisoner status. The KomPAN questionnaire was used to assess the prisoners’ eating habits, diet quality, and level of nutrition knowledge. The “Last 7d” short form of the International Physical Activity Questionnaire (IPAQ) was used to assess the prisoners’ level of physical activity. A significant correlation between the prisoners’ age and their levels of physical activity was found (p = 0.008). Prisoners who were aged 18–29 and over 40 declared a low level of physical activity, whereas those aged 30–40 reported a high or medium level. The level of physical activity of the surveyed prisoners was not significantly correlated with their dietary habits, the quality of their diet, or their nutrition knowledge.