Chokeberry pomace is a potential source of natural colourants, antimicrobial agents, and anti-senescence compounds due to its high polyphenols content. Therefore, this study assessed the efficiency of green solvents (50% ethanol, 50% glycerol, and 100% distilled water, all acidified with 1% citric acid or 1% formic acid) for anthocyanin and total phenolic content (TPC) extraction from lyophilised chokeberry pomace. Extraction was performed in a water bath at 40, 50, and 60 °C for 60 and 120 min, followed by ultrasonic treatment for 15 and 30 min. Based on the results, 50% ethanol + 1% citric acid yielded significantly higher total anthocyanin content in the case of both spectrometric and HPLC measurements (1783 ± 153 mg CGE/100 g DW and 879.5 mg/100 g DW) at 50 °C for 60 min. Citric acids seem more effective compared to formic acid. The highest values of TPC were obtained with 50% glycerol + 1% formic acid at 50 °C for 60 min (12,309 ± 759 mg GAE/100 g DW). This study provides evidence that a substantial quantity of polyphenols, which can potentially be used as a natural food additive, can be efficiently extracted with 50% ethanol + 1% citric acid or 50% glycerol at 50 °C for 60 min from chokeberry pomace.

The growing global demand for alternative, sustainable protein sources has increased interest in edible insects, of which the domestic cricket (Acheta domesticus Linnaeus) is one of the most studied and exploited species. Crickets offer a rich source of protein, essential amino acids, and micronutrients, and provide significant benefits for environmental sustainability. This in-depth review, based on recent literature, examines the nutritional composition, developmental stages, and optimal housing conditions of crickets, with a focus on their use in the food industry. It also examines the technological challenges and legal frameworks of cricket farming, including feeding strategies and climate control, as well as the regulations governing insect-based foods. It also addresses potential risks, such as allergenic reactions and concerns related to chitin, as well as the role of crickets in the circular economy. The study outlines key challenges and prospects in insect production for food and feed and identifies priorities for future research. Our research discusses the legal background and highlights current findings related to entomophagy. This article presents an in-depth review of the nutritional value, farming conditions, food applications, and regulatory landscape for crickets as food. It also explores the technological challenges and the role of crickets in sustainability.

Polyphenols, fatty acids, and mineral composition were studied in eight Persian walnut (Juglans regia L.) samples: ‘Milotai 10’ (M10) and ‘Alsószentiváni 117’ (A117) Hungarian varieties derived from two Hungarian growing areas (Pálháza—P and Berzék—B), ‘Chernivets’ky 1’ from Ukraine, and ‘Chandler’ from the United States of America, Chile, and Brazil purchased on the Hungarian consumer market. The aim was to reveal which walnut variety is the most suitable for consumption from a nutritive point of view. In comparison, both Hungarian varieties grown in Hungarian climatic conditions had on average approximately 33% more polyphenols, approximately 22% more SFAs (saturated fatty acids), and approximately 27% more MUFAs (monounsaturated fatty acids). Regarding the minerals, calcium, magnesium, phosphorus, and sodium were present in higher concentrations in both Hungarian varieties. Among the Hungarian-bred varieties, M10 mainly reached a higher compounds content, but the effects of the fruit site conditions were not clearly detected. Other varieties contained mainly potassium, copper, and zinc, such as ‘Chandler’ harvested from Chile. ‘Chernivets’ky 1’, harvested from Ukraine, had outstanding cinnamic acid and linoleic acid contents compared to the other examined varieties. All ‘Chandler’ samples (mainly the American) contained 11% more PUFAs compared to the samples derived from Hungary.

In compliance with consumer expectations, careful processing and preservation are increasingly used with fruits and vegetables. The aim is that during these treatments the valuable nutritional characteristics of the raw materials change as little as possible. Drying has been used for the preservation of raw materials for a long time, which can distinguish two different groups based upon pressure. These are the atmospheric and the more careful vacuum drying.During the research, Alto F1 beetroots were being dried in vacuum and under atmospheric pressure at different temperatures. Vacuum drying took place at 40, 50, and 60 °C, while atmospheric drying at 60, 70, and 80 °C. All drying processes lasted 150 minutes. During drying, changes of moisture content and water activity were monitored. After drying, colour measurement was realized and the inner parameters were investigated, such as polyphenol, betalain, and antioxidant capacity. These measured parameters were compared in the ease of atmospheric and vacuum drying.

Due to the increasing popularity of today’s health-conscious culture, beetroot plays an increasingly important role in a healthy, varied diet. While it contains vitamins B1, B2, B6, P, as well as high levels of vitamin C, several studies have proven its role in the prevention of many cancers. The aim of this study was to compare morphological properties, dry matter, and vitamin C and minerals contents in the different parts (peel, end, middle and top part of root) of the three investigated beetroot cultivars grown in treated and untreated soil. Fertilizer was added to the treated soil before sowing of the beet seeds, while untreated soil was not treated. The vitamin C contents were measured using HPLC method, while determination of element contents was determined with IPC-OES. The study showed that the beetroots grow in the treated soil had improved morphological properties, but a significant difference was not found. For Vitamin C and element contents (Ca, Cu, Fe, K, Mg, Mn, Na, P, Zn), it was observed a high degree of diversity in the different beetroot parts and between the cultivation years. The aim of the study was to investigate the distribution of the examined parameters within the beetroot body in different beetroot cultivars observing the differences produced by the addition of fertilizer. Some elements were concentrated in the peel and top part such as Ca, Mn and Mg. The peel part of the beetroots contained relevantly higher Fe content than the top, middle and end part. Based on these results, significant differences were observed among the investigated beetroot cultivars regards of the body weight. ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********

Sea buckthorn (Hippophae rhamnoides L.) is consumed mainly in its processed form. Therefore, the investigation of the physicochemical properties of its berries is a current task in the aspect of food processing. The aim of this study was to determine the physicochemical parameters (soluble solid content, total titratable acidity, sugar/acid ratio), color characteristics (L*, a*, b*) and fatty acid profile of five varieties (‘Askola’, ‘Clara’, ‘Habego’, ‘Leikora’, ‘Mara’) and one Hungarian candidate, R-01, to establish a basis for experiments on the processability of the whole berries (e.g., drying). The weight of the berry of ‘Leikora’ (0.64 g) was significantly higher than the other investigated fruits. The differences between the values of soluble solid content (6.3–10.84 °Brix) and titratable acid (1.4–3.7%) content of berries were significant. ‘Mara’ had the highest sugar/acid ratio. Regarding the fatty acid profile, the amount of unsaturated fatty acids was measured between 72.6–83.4%, including polyunsaturated fatty acids, which were between 32.3–58.1%. The seeds of the tested samples contained high concentrations of linoleic acid (17.0–33.2%) and linolenic acid (15.3–24.9%), mainly in the case of the ‘Mara’, ‘Clara’ and ‘Askola’ varieties. Candidate R-01 could be used as a raw material for functional foods due to its significant content of palmitoleic acid and a favourable omega-6/omega-3 ratio.