During growth, plants produce bioactive compounds—secondary metabolites. Their concentration can be stimulated by the presence of a stressful factor—an elicitor. Since chlorine dioxide is commonly used in water plants to disinfect drinking water, its application as a plant elicitor seems to be very attractive. The aim of this work was to investigate the influence of a new elicitor, ClO₂, on the quality of seeds and bioactive compounds of sprouts. Elicitation of radish and broccoli seeds using ClO₂ solutions did not significantly reduce their germination percentage (GP remained over 90%). Radish sprouts sprouted from seeds elicited in chlorine dioxide solutions with concentrations up to 800 ppm did not differ statistically significantly in terms of polyphenol content. Sprouts which were grown in the presence of ClO₂ contained significantly fewer polyphenolic compounds. Elicitation of broccoli seeds in 800–1000 ppm ClO₂ solutions causes an increase in total phenolic content and concentration of ascorbic acid in sprouts. Elicitation in chlorine dioxide solutions not only increased concentrations of selected bioactive compounds but also improved the microbiological quality of sprouts.

Soybean can be easily digested and is a valuable substitute for animal protein in various applications. That is why soy products are a very important component of a vegan and vegetarian diet. During soymilk processing, large quantities of by-products are generated. Hardly anyone knows that every kilogram of dried soybeans processed into soymilk or tofu gives about 1.2 kg of soybean curd residue, namely, okara, often regarded as a waste. Acting in the spirit of zero waste, a soybean processing technology has been developed that does not generate waste. The developed technology consists of obtaining soymilk followed by filtration to remove the insoluble residues (okara), preparing okara and fermenting to obtain vegan soft cheese. Samples analyzed for physical, chemical, and organoleptic properties. Also, the microbial quality of the obtained products was tested. Soy products produced with the proposed zero waste technology were assessed by the sensory panel and received very good marks. Fermented soy products are characterized with high levels of Lactobacillus spp. (10⁵–10⁸ cfu/mL), thus consuming them can bring health benefits. Cheese made from okara can be an alternative to cheeses currently obtained from soymilk.

SCOBY (symbiotic culture of bacteria and yeasts) is an artificially created mixed culture containing selected strains of acetic acid and lactic acid bacteria and yeast which are present in the cellulose membrane. The growing popularity of kombucha consumption and high popularity of coffee creates the possibility of developing coffee-based kombucha production on an industrial scale, which currently does not differ in method from production on a laboratory scale and at home. Therefore, the aim of this work was to determine the possibility of using an alternative method of coffee fermentation using SCOBY, in which the fermentation was carried out in a bioreactor with a constant air flow (rate 2L/min). This study determined the effect of the fermentation method on the processing time, SCOBY mass gain, and selected properties of the fermented coffee beverage. The alternative fermentation method did not negatively affect the properties of the fermented coffee beverage, i.e., caffeine content, colour, polyphenol content, and antioxidant properties, in comparison with the traditional fermentation method. Additionally, it accelerated the fermentation process, shortening it from 8 to 4 days, and in some cases caused an increase in the total polyphenol content and antioxidant activity, almost 10% and over 40%, respectively. The results of this study show a possibility to use alternative methods for coffee fermentation, which can be easily adapted for industrial scale. Variants of fermented and aerated beverages with 4% coffee, and 4 and 5% sugar concentrations stood out among the others as having the best properties and might be introduced to the industry.

During the preparation of beer wort, significant amounts of waste raw materials, such as brewers’ spent grain (BSG), are generated. In line with the zero-waste approach, a processing technology for BSG was developed to valorize this by-product. The developed method involves obtaining a BSG extract (plant-based milk), followed by filtration to remove insoluble residues and subsequent fermentation to produce vegan BSG-based yogurt-like products, with and without the addition of sucrose, as well as pectin, guar gum, and konjac gum as stabilizers. The samples were analyzed for pH, moisture and protein content, water activity (Aw), color, viscosity, and syneresis, and were also subjected to an organoleptic evaluation. Fermentation with starter cultures yielded BSG-based yogurt-like products with an optimal pH (~4.0), which, combined with Aw values below 0.95, ensures microbiological safety by inhibiting the growth of pathogenic and spoilage microorganisms. Due to phase separation, the use of stabilizers was necessary to achieve a yogurt-like texture. Their application also contributed to a reduction in syneresis—sometimes even preventing its occurrence—and led to an increase in viscosity, which ranged from 0.162 to 0.463 Pa·s, depending on the stabilizer used. The moisture content of fermented BSG extracts ranged from 88.2% to 91.7%. All samples showed similar protein content, approximately 50% on a dry matter basis. Furthermore, organoleptic assessment (5-point scale) revealed that sensory characteristics varied depending on the stabilizer and sugar used. The yogurt-like variant formulated with 0.5% pectin and 1% sucrose received the highest acceptance score (4.0), indicating good sensory quality.

Reducing sodium chloride in meat products is essential for improving their nutritional profile but often impairs technological and sensory quality. This study evaluated the effects of sodium reduction on pork meat products formulated with a fixed potato starch–tara gum system. Model products with varying NaCl levels (0.57%, 1.14%, 1.71%, and 2.28%) were analysed for physicochemical properties, texture, and sensory attributes during storage. Multivariate analysis (PCA, correlation analysis) and a composite quality index were applied. Compared with the control, a 50% reduction in NaCl content (to 1.14%) resulted in increased cooking loss (from 2.66% to 3.22%), increased free water content from 0.73% to 2.23% after 20 days of storage, and reduced hardness (from 20.84 to 16.28 N after 20 days of storage), indicating a weakening of the protein matrix. The tested potato starch–tara gum formulation maintained acceptable water retention and structural properties across the evaluated NaCl levels, although progressive NaCl reduction was associated with deterioration of several quality parameters. Strong correlations between sodium content, hardness, and water-related parameters were observed. While the lowest NaCl level resulted in quality deterioration, the 1.14% variant maintained acceptable properties, demonstrating effective sodium reduction without compromising quality.