This study evaluated the effects of domestic cooking methods (pan-frying, smoking, and grilling) on the concentrations of elements of toxicological concern and essential elements (Cd, Cr, Cu, Fe, Mn, Ni, Zn, and Pb) in the traditionally consumed Black Sea bluefish (Pomatomus saltatrix). The investigation also included an assessment of the associated health risks and benefits by calculating carcinogenic and non-carcinogenic effects as well as benefit–risk ratios. Toxic heavy metals such as Cd, Ni, and Pb were found to be below the maximum residual limits (MRLs) established by relevant food safety authorities. Cooking generally led to increased concentrations of both essential and toxic elements compared to raw samples, with the highest increases observed in grilled and smoked samples. Furthermore, evaluations of (a) estimated weekly intakes (EWIs), (b) target hazard quotients (THQs) for Cd, Cr, Cu, Fe, Mn, Ni, Pb, and Zn, and (c) hazard quotient ratios for essential fatty acids (HQ_EFA) relative elements indicated that consumption of these cooked bluefish species does not pose significant health risks to consumers.

Bluefish (Pomatomus saltatrix) is an important Black Sea species; however, quantitative data on how traditional household cooking affects its nutritional composition remain limited. This study assessed the effects of grilling, pan-frying, and smoking on the proximate composition, fatty acid profile, fat-soluble vitamins, antioxidant pigments, and cholesterol content of bluefish. Cooking led to moisture reductions of 7–18%, accompanied by increased total lipid content (26–80%). Crude protein content decreased in grilled and smoked fish and increased in pan-fried samples. Pan-frying resulted in the largest reduction in long-chain n-3 PUFA, with reductions of approximately 25.2% for EPA and 20.3% for DHA (in mg/100 g wet weight), probably due to higher temperature and absorption of other fatty acids from the cooking oil. Combined EPA + DHA levels ranged from 743 to 2223 mg/100 g (wet weight), with smoked fish showing the highest values. Vitamin E exhibited substantial losses during grilling but was largely preserved during smoking, whereas astaxanthin was undetectable in the grilled samples. Vitamin D₃ demonstrated moderate thermal stability. Overall, each cooking method induced distinct quantitative changes driven by moisture loss and changes in the relative proportions of individual fatty acids within the total lipids. Grilling and smoking were the most favorable for retaining long-chain n-3 PUFA and key micronutrients.

The present study investigated consumer awareness, consumption patterns, and home cultivation of microgreens in Northeastern Bulgaria using a questionnaire-based survey of 198 adults. Descriptive statistics, exploratory factor analysis (EFA), and K-means cluster analysis were employed to identify patterns of knowledge, familiarity, and consumption behaviour. The results demonstrated high recognition of microgreens as edible plants and general awareness of their nutritional value, including vitamins, minerals, antioxidants, and fibre. However, actual consumption and home cultivation remained relatively limited. Factor and cluster analyses identified three distinct consumer groups differing in nutritional awareness and familiarity with microgreens, which strongly influenced consumption frequency. Despite this relatively high awareness, microgreens are not yet integrated into everyday dietary practices. The findings highlight the need for improved public information, market availability, and practical guidance to support the wider dietary use of microgreens as functional foods.

Polymers are gaining even more ground as carriers of therapeutic agents because of the potential to modify the properties of clinically proven medicines, which have limited use due to their shortcomings and side effects. Polymeric pharmaceutical systems are able to solve problems such as dose limitation of drug, poor water-solubility and duration of drug action. Polymer-pharmaceutical conjugates enable the improvement of drug localization in target tissue and also to optimize the drug release speed. Of great interest is the development of even cleverer and newer pharmaceutical forms made of polymers of varied reactivity, which allows for their binding with different biologically active substances.

The current investigation examined the effect of inclusion of Black soldier fly (Hermetia illucens; BSF) dry larvae in hens’ diet on egg quality and hen performance. A total of 260 brown egg-laying hens (RIR × RIW) were divided into four groups (65 hens/group; 5 pens/group) and fed with control and experimental diets (inclusion rates 3%, 6%, 9%). Although the four-week feeding period did not influence production parameters, yolk color responded positively to the test diets, showing a linear increase with the percentage of BSF inclusion rate (p < 0.001). This was reaffirmed by the increased levels of yolk carotenoids (astaxanthin and β-carotene) and α-tocopherol, with notable differences in 6% and 9% BSF-fed groups (p ≤ 0.003). Lipids are an important factor in carotenoid absorption and assimilation, and the combination of fat content and carotenoids in BSF suggests the potential of this system for egg enrichment. Along with the increased antioxidant levels, a novel finding is the positive correlation between BSF inclusion rates and hens’ egg yolk levels of C:15 and C:17 fatty acids, key players in the core mechanisms of cell health and longevity. Altogether, the results provide evidence of the potential of BSF for enrichment of eggs with carotenoids and vitamins with strong antioxidant activity, which would have a positive effect on human health.