Dried fruits are an excellent alternative to unhealthy snacks. Twelve commercially available dried fruits were selected: dates, raisins, prunes, Goji berry, chokeberry, rose hip, sea buckthorn, berberis, physalis, haritaki, noni and juniper. The nutritional value in terms of moisture, ash, protein, fat, carbohydrate, dietary fiber, energy value, mineral composition, antioxidant activity and tannins was compared. It is a novelty in the literature in relation to the particular analytes (e.g., minerals, tannins) and/or fruits (e.g., berberis, noni, haritaki). Especially rich in protein were Goji berry (13.3%), sea buckthorn (9.3%), noni (8.9%) and physalis (8.0%); in fat − sea buckthorn (11.2%); in dietary fiber (4.4–53.0%) − most of analyzed products. High antioxidant capacity was noticed for haritaki, berberis, rose hip, Goji berry, and physalis. An important source of minerals was 100 g of: noni (345 mg of Ca; 251 mg of Mg), rose hip (844 mg of Ca; 207 mg of Mg), juniper (564 mg of Ca), sea buckthorn (58 mg of Fe), berberis (24 mg of Fe) and haritaki (14 mg of Fe). The nutritionally attractive dried fruits have the potential for wider application in food formulations.

The aim of this study was to test the usability of fluorescence spectroscopy to evaluate the stability of cold-pressed rapeseed oil during storage. Freshly-pressed rapeseed oil was stored in colorless and green glass bottles exposed to light, and in darkness for a period of 6 months. The quality deterioration of oils was evaluated on the basis of several chemical parameters (peroxide value, acid value, K₂₃₂ and K₂₇₀, polar compounds, tocopherols, carotenoids, pheophytins, oxygen concentration) and fluorescence. Parallel factor analysis (PARAFAC) of oil excitation-emission matrices revealed the presence of four fluorophores that showed different evolution throughout the storage period. The fluorescence study provided direct information about tocopherol and pheophytin degradation and revealed formation of a new fluorescent product. Principal component analysis (PCA) performed on analytical and fluorescence data showed that oxidation was more advanced in samples exposed to light due to the photo-induced processes; only a very minor effect of the bottle color was observed. Multiple linear regression (MLR) and partial least squares regression (PLSR) on the PARAFAC scores revealed a quantitative relationship between fluorescence and some of the chemical parameters.

Consumers are becoming more aware of the benefits of reducing alcohol consumption, which has increased the popularity of non-alcoholic beer (NAB). However, the brewing industry still faces many difficulties in producing NAB with similar physicochemical and sensory characteristics to regular beers. To mitigate these challenges, a multidisciplinary study was conducted to: (1) determine selected quality characteristics of various NABs, (2) compare them with literature data for regular beers, and (3) find out how Polish consumers, especially young people, perceive NAB and what motivates them in their purchasing decisions. Physicochemical quality characteristics of NABs, namely pH (4.3–4.7), bitterness (IBU = 12–77), colour (EBC = 6.4–19.6), total soluble solids (2.8–8.3 °Bx), and vitamin B₂ content (0.11–0.30 mg/L) were similar to alcoholic beers. Total phenolics (150–321 mg/L), Ca (13–45 mg/L), Mg (40–94 mg/L), K (192–490 mg/L), Na (0.5–57 mg/L), and P (158–467 mg/L) contents in NABs were slightly lower than in alcoholic beers, but this assortment is a healthier source of these nutrients due to the lack of alcohol-related harm. According to the consumer study, taste and availability in shops were found to be crucial factors influencing NAB purchasing decisions.

The main purpose of the study was to investigate the quality of fulvic acid-based food products. The concentrations of Ca, K, Mg, Na, Cu, Fe, Mn, and Zn, and antioxidant capacities of fulvic acid concentrates and ready-to drink beverages available on the global market were determined. The concentrations of minerals were determined using microwave plasma-atomic emission spectrometry. Antioxidant capacity was expressed as total polyphenol (TP) and flavonoid (TF) contents, the trolox equivalent antioxidant capacity (TEAC) and ferric reducing ability of plasma (FRAP) values. The daily portion of eight out of 14 products realized 45–135% of recommended daily allowance (RDA) for Fe. One of ready-to-drink beverages was also a good source of Mg (about 40% of RDA), and another one of Mn (about 70% of RDA). The concentrations of TP and TF in ready-to-drink beverages varied from 6.5 to 187 µg/mL, whereas in concentrates, from 5886 to 19,844 µg/mL. Dietary supplements or food products with fulvic acids may be a good source of antioxidant polyphenolic compounds and some minerals.

The spectrophotometric molybdenum blue method for phosphorus determination was adapted to a multiwell plate format. The method was sensitive and allowed for the simultaneous determination of phosphorus in many samples. It was cheap and eco-friendly due to application of small volumes of reagents and, therefore, it meets the requirements for “green” or sustainable chemistry. The method’s limit of detection (LOD) is 0.37 μg/mL and its limit of quantification (LOQ) is 1.13 μg/mL. Its linearity is up to 30 μg of phosphorus/mL. The method was applied for the determination of phosphorus in 65 dairy products (yogurts, yogurt drinks, buttermilks, kefirs and homogenized cheeses) of strawberry, peach, forest fruits, vanilla and other flavours. The phosphorus content was 143–226 mg/100 g in flavoured yogurts, 78–204 mg/100 g in yogurt drinks, 89–218 mg/100 g in kefirs, around 195 mg/100 g in buttermilks, and 165–277 mg/100 g in homogenized cheeses. The presented method can be used in the routine quantitative analysis of the total phosphorus content in dairy products.