Strawberries (Fragaria x ananassa Duchesne) belong to the berry group and are characterized primarily by delightful sensory properties. Due to their chemical composition, these fruits are a rich source of bioactive compounds that can modify the metabolic and physiological functions of the body. The aim of this work is to present the current state of research on bioactive ingredients found in these fruits in the context of their health-promoting properties. The paper presents compiled and reviewed data on the content of polyphenolic compounds, organic acids, and vitamins, especially vitamin C, in strawberries. The content of these compounds is influenced by many different factors that are discussed in the paper. It also draws attention to the presence of oxalates and allergenic compounds, which are classified as anti-nutritional compounds of strawberries.

Spices are an important group of food products of great importance in nutrition and food technology. They are mainly used to shape the sensory properties of food in gastronomy, in home cooking, and in industry. Ensuring quality and safety is one of the basic tasks of spice producers. The aim of this review is to present the threats to the consumer related to the presence of spices and seasoning mixes in the diet. Therefore, special attention was paid to such risks as excess sodium chloride (and sodium) in spice mixtures, the use of additives influencing the sensory experience, and irregularities in the labeling of spices and seasoning mixes for the presence of additives and allergens. The threats regarding microbiological safety and the presence of heavy metals, pesticides, plant protection products, as well as synthetic fertilizers and undeclared additives are also presented and the issue of adulteration and lack of authenticity of spices and spice mixtures is discussed. Using data from IJHARS planned inspections and notifications registered in the EU Rapid Alert System for Food and Feed (RASFF) for 2015–2019, as well as the results of own research, an analysis of the risks caused by herbs and spices was carried out. Strategic activities of companies producing spices focus, among others, on improving production and expanding the commercial offer with new, attractive products. The article reviews product and process innovations in spice mixes and the methods of ensuring safety in this group of food products.

The aim of this study is to present the benefits and risks associated with the consumption of black pepper and cinnamon, which are very popular spices in Poland. The article presents the current state of knowledge about health properties and possible dangers, such as liver damage, associated with their consumption. The experimental part presents the results of the research on the antioxidant properties against the DPPH radical, which was 80.85 ± 3.84–85.42 ± 2.34% for black pepper, and 55.52 ± 7.56–91.87 ± 2.93% for cinnamon. The total content of polyphenols in black pepper was 10.67 ± 1.30–32.13 ± 0.24 mg GAE/g, and in cinnamon 52.34 ± 0.96–94.71 ± 3.34 mg GAE/g. In addition, the content of piperine and pepper oil in black pepper was determined, as well as the content of coumarin in cinnamon. The content of piperine in the black pepper samples was in the range of 3.92 ± 0.35–9.23 ± 0.05%. The tested black pepper samples contained 0.89 ± 0.08–2.19 ± 0.15 mL/100 g d.m. of essential oil. The coumarin content in the cinnamon samples remained in the range of 1027.67 ± 50.36–4012.00 ± 79.57 mg/kg. Taking into account the content of coumarin in the tested cinnamon samples, it should be assumed that the majority of cinnamon available in Polish retail is Cinnamomum cassia (L.) J. Presl.

Tourism plays an important role in the economic and social development of many countries and regions. Tourists buy food, such as canned food, alcohol, and spices, which increases the value of a trip, fulfilling a cultural, sentimental, educational, and marketing role whilst documenting the trip, or they become gifts for family and friends. However, spices may not be of the appropriate quality or may even be harmful to health due to contamination or adulteration. Therefore, the aim of the paper was to present spices as culinary souvenirs and to indicate some risks that may arise from their consumption. To date, only few such studies have been published in this area. A literature review was conducted and data from Eurostat, Rapid Alert System for Food and Feed (RASFF) and Web of Science were used. The most serious hazards in spices are pathogens, pesticides, and mycotoxins in products from Asia. Adequate awareness needs to be built among tourists and tour operators about where to buy spices that are risk-free and not adulterated. It will contribute to the development of sustainable food tourism. Further research may look at specific types of spices and where they are purchased highlighting the issue of authenticity and traceability.

Objective: To analyse key issues related to the pepper market, the transport of pepper and requirements during transport; to examine issues related to supply chain management of peppers (and, by extension, other spices and related products) with a particular emphasis on their traceability. Research Design & Methods: Statistical data was collected and analysed along with the literature on the traceability systems of black pepper. Findings: The study identified the main problems related to product identification, transparency and security of the data used in traceability systems. Implications / Recommendations: Product traceability changes the perception of products on the market and increases confidence in supply chains. For the black pepper supply chain (BPSC), solutions that ensure process transparency and continuity of the information stream are paramount to reduce the possibility of product adulteration and other forms of fraud. Black pepper traceability should facilitate the detection of dangerous products and their withdrawal from the market. The ease with which traceability systems can control and reduce the costs associated with product aging and spoilage is less important for the trade of black pepper, but is nonetheless a factor. Contribution: Recommendations are put forward for future studies on ensuring food safety and customer satisfaction as well as product reliability.