Coffee processing is a major contributor to the creation of food and product waste. Using coffee co-products can play an essential role in addressing environmental problems and issues with nutritionally unbalanced foods, population growth, and food-related diseases. This research aimed to determine the quality and sensory parameters (aw, pH, dry matter, TAC, TPC, fat, fatty acids profile, fiber, caffeine, chlorogenic acids, color, and sensory analysis) of different botanical origins of cascara (coffee husks) and silverskin (thin layer). The results of this study show that silverskin and cascara are a good source of TAC (1S 58.17 ± 1.28%, 2S 46.65 ± 1.20%, 1C 36.54 ± 1.84%, 2C 41.12 ± 2.11%). Cascara showed the presence of polyphenols (2C 49.135 g GAE·kg⁻¹). Coffee co-products are good sources of fiber. Silverskin had higher values of caffeine than cascara. Palmitic, stearic, oleic, linoleic, and arachidic acids were the most represented acids in the samples. Given the obtained results, cascara can be considered “low-fat” (1C 4.240 g·kg⁻¹ and 2C 5.4 g·kg⁻¹). Based on the sensory evaluation, no sample reached the acceptable index value of 70%. Understanding the link between the character, identification properties, and composition of coffee co-products of different botanical origins can enable their application in the food industry.

As dietary needs shift with the growing and aging population, there is a demand for food products that meet nutritional, safety, and tribological requirements while being cost-effective. Seniors must be given significant consideration in new product development. This study examines consumer preferences for arabinogalactan (AG) and beta-glucan (BG) hydrogels with vanilla and coffee-biscuit flavors, using consumer tests (N = 80) and an online survey (N = 852). It focuses on the gels’ physical properties, such as texture and viscosity, and their impact on sensory perception. The use of two different gel-forming polysaccharides, each with a unique sensory profile, was observed to affect the sensory properties of the resulting gels and subsequently influence product acceptance. This study analyzed preferences across three age groups: young (18–39 years), middle-aged (40–59 years), and older adults (60+ years). The results showed that seniors preferred AG-based gels. Significant attributes such as the intensity of flavor and bitter taste influenced the overall liking of the gels. Texture also notably impacted preferences. The survey findings revealed statistically significant (p < 0.05) differences in preferences between older adults and younger age groups. Tailoring product development and marketing strategies based on age and sensory preferences could enhance consumer acceptance of edible gels.

Hydroponics is a more environmentally friendly and economical way of growing crops that allows crops to be grown all year round, regardless of soil and climate conditions. Hydroponic cultivation of various fruits, vegetables, flowers, etc., is well known and used today. Tomatoes also play an important role in hydroponic cultivation. Tomatoes grown in this way should have a more pronounced aroma and flavor, and the fact that they are harvested at the ripe stage should also be reflected in the fresh red color and appropriate organoleptic characteristics of the fruit. This study was concerned with the sensory analysis of hydroponically grown tomatoes (Solanum lycopersicum) compared with conventionally grown tomatoes of the same species. Samples were evaluated by instrumental sensory analysis using an electronic nose as well as a sensory panel. In this study, the difference between hydroponically and conventionally grown tomatoes was demonstrated. These differences were also captured by the consumers (sensory panel). When analyzing the odor profile of the samples, we found that hydroponic tomatoes are characterized by the presence of chemical organic compounds, namely: 2-methylpropanol, 2,3-pentanedione, and (Z)-3-hexen-1-ol or 1-hexanol, which cause the fruity aroma of the fruit. These substances are very likely to characterize the differences between the tested samples. The electronic nose has shown to be a potentially suitable tool for detecting differences and identifying typical product markers, which may suggest its further use in food authentication detection. It is also interesting to find almost no correlation between the two methods studied.

The increasing demand for clean-label meat products has intensified the search for natural antioxidants capable of replacing synthetic additives. This study evaluated the effect of apple pomace and apple peel, applied as extracts and powders, on the quality and storage stability of frankfurter sausages during 15 days of refrigerated storage. Apple peels exhibited considerably higher antioxidant potential than apple pomace, with total antioxidant capacity of 40.86% and 23.70%, total polyphenol content of 19.36 and 8.88 mg GAE/g, and total flavonoid content of 3.37 and 2.31 mg TE/g, respectively. Lipid oxidation increased gradually in all samples during storage. However, all treatments containing apple by-products significantly reduced malondialdehyde formation compared with the untreated control group. After 15 days, the lowest MDA value was recorded in sausages supplemented with apple peel powder (0.125 mg MDA/kg), followed by apple pomace powder (0.128 mg MDA/kg) and the ascorbic acid control (0.129 mg MDA/kg), whereas the untreated control reached 0.152 mg MDA/kg. The incorporation of apple by-products had only a minor influence on pH (6.18 - 6.44), color stability and fatty acid composition, while all sensory attributes remained above 3 points on a five-point scale, indicating good consumer acceptability. Extract-treated samples were generally preferred over powder-treated products. The results demonstrate that apple processing by-products, particularly apple peel, represent promising natural antioxidants capable of improving the oxidative stability of frankfurter sausages without adversely affecting their physicochemical or sensory quality, supporting their application as sustainable clean-label ingredients in meat products.

Seniors represent a vulnerable demographic group at risk of inadequate nutrient and fiber intake due to various age-related changes. It is essential to address the issue of nutritional security for this growing population category. The objective of this work was to formulate polysaccharide arabinogalactan (AG) and beta-glucan (BG)-based edible gels in combination with MT (Methyl cellulose) and study the effect of the addition of different amounts of sweetener to obtain the desired sensorial characteristics for elderly subjects. The addition of sucrose (SU) and palatinose (PT) at different concentrations was investigated to develop stable, spoonable gel formulations with appropriate rheological, textural, sensory, and water-holding properties. The optimal formulations obtained by viscosity measurement were AG:MT 2:2 (w/w) and BG:MT 3:1.6 (w/w) respectively, retaining up to 10% (w/w) SU and 30% (w/w) PT respectively. From these matrices, prototypes of edible gels for the elderly were designed, representing a source of dietary fiber and a potentially easy-to-swallow food form for the elderly. Their organoleptic properties were characterized by sensory evaluation (N = 65 panelists). The addition of MT to maintain the viscosity in BG hydrogels was more pronounced than in AG hydrogels.