The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ± 1 °C) and a Rancimat test (temperature 120 °C) and their stability was compared at the 1st and 12th month of storage. Changes in the peroxide (PV) and anisidine (AnV) values in the thermostat test were the fastest in rapeseed oil and grapeseed oil. The best quality was preserved by peanut and corn oils both in the first and the twelfth month of storage. The induction times for the rice bran, corn, peanut, and rapeseed oils were similar from 4.77 h to 5.02 h in the first month and from 3.22 h to 3.77 h in the twelfth month. The shortest induction times were determined for grapeseed oil: 2.4 h and 1.6 h, respectively. A decrease of oxidative stability of about 30% was found in all the oils after 12 months of storage. The PV of 10, determined in the thermostat and Rancimat tests, were achieved at the latest in corn oil and the fastest in rice bran oil.

Food labelled with a “best before” date has a long shelf life. This study aimed to examine the respondents’ knowledge and understanding regarding the labelling on food products, as well as to assess the microbiological, physico–chemical and the sensory quality of selected durable food products on and after the date specified by the manufacturer. Two methods were used—a survey and laboratory tests. It was found that the majority of respondents have difficulty distinguishing and understanding the terms on the label and that a significant proportion of the respondents consume food products after the “best before” date. Laboratory tests of milk, pasta, mayonnaise and jam confirmed the microbiological safety of the products even six months after the “best before” date. Other features (texture, colour and sensory quality) slightly changed after one month for milk and mayonnaise (the colour had become more yellow) and after three months for pasta (its hardness had decreased) and jam (it had become browner). The possibility of extending the “best before” dates of selected durable foods could be considered, which could allow such products to legally be handed over to public benefit organisations, thereby reducing food wastage.

The aim of the study was to analyze the effect of the type of gelling substance on the selected physicochemical properties of oleogels. Rapeseed oil (RO) and 5% w/w of one of the following structuring compounds (SC) were used for their production waxes: sunflower (SUN), candelilla (CAN), bees white (BW), bees yellow (BY), or monoacylglycerols (MAG). The ability of SC to form a network in RO was assessed on the basis of an analysis of the texture of oleogels (hardness and spreadability test, stability determined by the centrifugal method). Oxidative stability was determined using the Rancimat test. In addition, the microstructure of an oleogel samples was observed at a magnification of 600 times in polarized light and in a bright field. Differences in the brightness and color of the samples were also assessed using the CIELab reflection method. The highest hardness (5.52 N) and physical stability (99.67%) were found in oleogel with candelilla wax. A higher value of the force causing deformation of the sample indicates a denser network of oil gel, which was confirmed by the microscopic images analyzed in the work. The organogel with CAN had the shortest (on average 8.49 nm) and the most regularly distributed crystals compared to other samples. The lowest values of organogel strength and spreadability test parameters (e.g., firmness, work of shear, stickness, work of adhesion), which were respectively 0.73 N, 4.39 N, and 9.74 N mm, while −4.87 N and −2.68 N mm were obtained with the variant, which was yellow beeswax. Considering the texture results obtained and the centrifugal stability, it was found that organogels with yellow beeswax were characterized by the worst structuring of rapeseed oil. Sunflower wax was considered the best among the analyzed gelling agents (under the conditions of the experiment). The organogel with its 5% w/w share was distinguished by the closest to the white color and texture most reminiscent of cream. In addition, it had the highest work of shear value and the longest induction time (6.8 h) in the Rancimat test.

Kombucha is a beverage made by fermenting sweetened tea with a symbiotic culture of yeast and bacteria. Literature data indicate that the kombucha beverage shows many health-promoting properties such as detoxification, chemo-preventive, antioxidant, antimicrobial, antifungal, and general strengthening. The research conducted focuses on the analysis of polyphenolic compounds formed in the fermentation process using ultra-efficient liquid chromatography, as well as on checking the antimicrobial properties of kombucha against pathogenic bacteria and yeasts found in food. Analysis of the composition of the tea mushroom (SCOBY) microflora using the MALDI TOF MS Biotyper mass spectrometer showed 8 species of bacteria and 7 species of yeasts. In vitro studies confirm the bactericidal and bacteriostatic properties of fermented kombucha beverages, with white and green tea beverages showing the highest antibacterial activity. The bacteria Staphylococcus aureus and yeast Candida albicans were the most sensitive to the effects of kombucha tea beverages. UPLC chromatographic analysis confirmed the presence of 17 bioactive compounds in kombucha beverages that can affect human health. The analyses conducted were aimed at indicating the best recipe and conditions to prepare a kombucha beverage, which allowed the selection of the version with the best health-promoting properties. Fermented kombucha teas contain many elements such as aluminium, calcium, iron, potassium, magnesium, sodium, phosphorus, and sulphur.

The aim of the work was to determine the impact of addition of transglutaminase (TGase), soy and whey protein on physicochemical and sensory properties of gluten-free breads. Samples were produced from concentrates consist of 7% of soy or whey protein. TGase was added in amount of 1, and 10 U/g of protein. Following features have been marked for each gluten-free bread sample: specific mass, specific volume, crumb porosity, moisture and crumb hardness. One observed that more valuable changes have been observed for the samples with soy protein; in particular, addition of 1U/g of TGase to gluten-free breads with soy or whey protein improves several physicochemical and sensory features of gluten-free breads. An impact of TGase into quality of gluten-free breads depends on the type of proteins that has been used. Samples with addition of 1U TGase were better assessed by consumers in comparison with other analyzed samples.

Background: Shortenings are high in undesirable nutritionally saturated fatty acids. The aim of the study was to produce gluten-free muffins (GFM) of increased health quality and available to people intolerant to gluten, in which the shortenings were replaced with solid oleogels, consisting of 95% rapeseed oil. Methods: The dough and baked products were subjected to physical, textural, and structural analyses. Moreover, the fatty acids composition, chemical quality of fats extracted from muffins, and color of the products were determined. The dough was also observed at 600× magnification in bright field and polarized light microscopy, and microtomographic analysis of the structure of GTM was performed. Results: There was no effect of the type of lipids on physical properties, including water content in gluten-free muffins. However, the baked products differed in total porosity and brightness, as well as intensity of red and yellow colors. The use of rapeseed oil oleogels, instead of shortening in the muffin recipe, resulted in a decrease in the dietary undesirable SFA in lipid fractions (by approximately 40%), an increase in the content of MUFA (by approximately 30%), and an increase in the content of PUFA (by approximately 15%), with acceptable chemical quality. Conclusions: Research confirms the possibility of obtaining products with increased nutritional value available to consumers on a gluten-free diet.