The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly beneficial effects on health. This research aimed to evaluate the impact of replacing spelt flour (SF) with 15%, 20% and 25% beetroot powder (BP). The physicochemical and functional properties of biscuits baked at different temperatures (150 and 170 °C) were followed at the beginning, and after 3 and 6 months of storage as standard conditions. Moisture content and water activity (aw) gave insight into the biscuits’ shelf life. The value of aw from 0.35 to 0.56 indicated appropriate storability. Dietary fiber content in fresh biscuits ranged from 6.1% to 7.6%, protein from 9.2% to 8.9% and sugar from 30.6% to 35.9%. The content of betalain, total polyphenols and flavonoids, and antioxidant activity (DPPH, FRAP) increased with beetroot powder content incorporated. A slight decrease of all the mentioned parameters during the storage indicated satisfied retention of bioactive molecules. The content of prevalent phenolic compounds gallic and protocatechuic acid, identified by HPLC, decreased from 22.2–32.0 and 21.1–24.9 in fresh biscuits to 18.3–23.4 and 17.3–20.3 mg/100 g upon six months of storage, respectively. An increase of the L* and a* and a decrease of the b* coordinate values, compared with the control sample without beetroot values, was noticed as well as the expected level of their change during the storage. The obtained results indicated that biscuits enriched with beetroot powder showed a significantly improved functional, nutritional and antioxidant potential during storage.

A series of ?,?-telechelic polydimethylsiloxanes (PDMS), with predetermined molecular weights of about 2500 g mol-1, was synthesized by siloxane equilibration reaction. Syntheses were performed using octamethylcyclotetrasiloxane (D4) and various disiloxanes: hexamethyldisiloxane (HMDS), 1,1,3,3-tetramethyldisiloxane (TMDS), 1,3-divinyltetramethyldisiloxane (DVTMDS), 1,3-bis(3-carboxypropyl)tetramethyldisiloxane (DCPTMDS) and 1,3-bis(3-aminopropyl)tetramethyldisiloxane (DAPTMDS). The role of the disiloxane was to introduce terminal functional groups at the end of the polymer chains and to control the molecular weight of the polymers. Polymers with trimethyl, hydrido, vinyl, carboxypropyl and aminopropyl end-groups were obtained in this way. The structure of the ?,?-telechelic PDMSs was confirmed by NMR and IR spectroscopy. The molecular weights of the polymers were determined by 1H-NMR, gel permeation chromatography (GPC) and dilute solution viscometry. Thermogravimetric analysis (TGA) under nitrogen and air showed that the type of the terminal groups significantly influenced the thermal and thermo-oxidative stability, as well as the degradation mechanism of the ?,?-telechelic PDMSs.

This study aimed to evaluate the potential of beetroot powder (BP) as a functional ingredient in biscuits by investigating its effects on nutritional composition, sensory properties, and glycemic response. The primary goal was to determine whether BP could serve as a natural alternative to synthetic additives while maintaining product stability and consumer acceptability. Biscuits were formulated by replacing spelt flour with 15, 20, and 25% BP. The functional impact of the BP was assessed based on betaine content, macro- and microelements, glycemic index (GI), and acrylamide concentration. Thermal analysis (DSC and TGA) and water activity measurements confirmed the BP’s stability during six months of storage. Increased BP content led to higher betaine levels and mineral enrichment, particularly with potassium and phosphorus among the macroelements and zinc among the microelements. Sensory analysis identified biscuits with 20% BP as the most preferred, maintaining acceptable ratings even after six months. Hardness initially increased with BP incorporation but decreased over time (p < 0.05). The acrylamide content in the BP-enriched biscuits was significantly lower than in control samples and well below the reference safety threshold. Notably, consuming beetroot biscuits did not trigger a sharp postprandial glucose spike, with the GI of the most acceptable sample (20% BP) measured at 49 ± 11. These findings confirm that BP improves the nutritional and sensory characteristics of biscuits while ensuring product safety and stability, supporting its application as a natural functional ingredient in confectionery products.