The growing demand for ‘clean label’ functional foods necessitates the development of products that are not only health-promoting but also possess high sensory quality. Fruit mousses are an excellent matrix for fortification, appealing to a wide consumer base. This study aimed to enrich a conventional apple–plum mousse with vitamin D₃ and sea buckthorn oil, employing an encapsulation strategy based on endogenous fruit pectin. Three mousse variants were produced: a control (traditional), one fortified via the encapsulation of vitamin D₃ and sea buckthorn oil in a pectin-based nanoemulsion, and one fortified via the direct addition of the bioactive compounds. The products were analysed using scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), colorimetry, texture analysis, rheology, fatty acid profiling, and sensory evaluation (profiling and ranking). SEM and FTIR analyses confirmed the successful formation of spherical submicron capsules (approx. 100–300 nm) within the fortified mousse. Encapsulation resulted in significantly lower colour change (ΔE = 6.07 ± 0.03) compared to direct addition (ΔE = 11.16 ± 0.03). The fortified mousses exhibited approximately 16–20% lower hardness (0.21–0.22 N vs. 0.25 N) and threefold lower adhesiveness (0.06–0.08 N·s vs. 0.19 N·s) compared to the control. Rheological analysis indicated that fortification did not compromise the structural stability of the mousses (G′ > G″ across 0.1–10 Hz). The fatty acid profile was significantly improved in the fortified variants, with a three-fold increase in linoleic acid (C18:2 n-6 c: from 16.90% to 55–56%) and the introduction of γ-linolenic acid (C18:3 n-6: 0.38–0.39%). Sensory ranking revealed no significant differences in overall quality between the control and fortified mousses (p > 0.05). Pectin present in fruits can be effectively utilised to encapsulate vitamin D₃ and sea buckthorn oil, allowing the successful development of a functional fruit mousse with an improved nutritional profile and retained sensory quality. Encapsulation proved to be a superior fortification method, offering better protection of bioactive compounds and a lesser impact on the product’s original colour.

The aim of study was to compare the biochemical properties affecting the nutritional quality, safety, and aroma of dry-cured products manufactured from valuable meat of rare native pig breeds: Pulawska (Pul) and Zlotnicka Spotted (ZS). The count of lactic acid bacteria (4.4 log cfu/g) and the release of palmitic (23.1% and 25.9%), oleic (44.1% and 42.2%), and linoleic acids (8.3% and 7.8%), as well as arginine (30.0 and 44.3 mg/kg), histidine (25.8 and 20.6 mg/kg), and lysine (26.8–22.9 mg/kg), shaped the final pH (5.3 and 5.4) in Pul and ZS products during the 4 week maturing, respectively. Lastly, Pul and ZS meat differed in the proportion of decanoic, lauric, stearic, arachidic, and conjugated linoleic acids. The high content of putrescine (23.7 mg/kg), cadaverine (54.3 mg/kg), and tyramine (57.2 mg/kg), as well as a twofold greater share of histamine (163.2 mg/kg) and tryptamine (9.1 mg/kg), indicated a more advanced decarboxylation of ZS meat. Volatile compounds differentiating Pul and ZS meat were primarily hexanal, 3-hydroxybutan-2-one, phenylacetalaldehyde, 2,3-dimethyl-2-cyclopenten-1-one, 2-cyclopenten-1-one, and 3-methyl- and 2-cyclopenten-1-one. Most marked volatile compounds were obtained as a result of microbial activity (acetic acid, 3-methylbutan-1-ol, ethanol, acetone, and 3-hydroxybutan-2-one), advanced lipid oxidation, and decomposition of secondary oxidation products (hexanal, phenylacetaldehyde, and 2-cyclopenten-1-one).

Cadmium (Cd) and lead (Pb) contamination may alter common buckwheat (Fagopyrum esculentum Moench cv. ‘Korona’) physiology and composition. The objective was to determine whether common buckwheat maintains physiological performance under controlled Cd and Pb exposure while assessing metal transfer to harvested achenes. A 12-day in vitro phytotoxicity assay based on seed germination and root elongation and a six-week pot experiment were conducted. Cd had a stronger impact on in vitro seed germination and root growth than Pb. Under the highest metal treatments, soil concentrations reached 14,733.98 µg g⁻¹ DW for Cd and 5621.60 µg g⁻¹ DW for Pb; concentrations in leaves and achenes were substantially lower, although Cd transfer to the achenes remained relevant to food safety. Adult plants showed no consistent treatment-related changes in leaf water content, photosynthetic pigments, or F_v/F_m. Biochemical analyses detected treatment effects in proline, H₂O₂, SOD, CAT, and total phenolics. The treatment with 1000 mg L⁻¹ of Cd showed the highest leaf SOD activity and mature-achene total phenolic content. The largest observed compositional difference was the high lysine content under 5000 mg L⁻¹ of Cd in leaves and mature achenes, but this coincided with substantial Cd contamination and therefore cannot be interpreted as biofortification or a nutritional benefit. Overall, responses were non-monotonic and organ-specific, indicating substantial physiological adjustment during short-term exposure while confirming Cd transfer to mature achenes as a food-safety concern.

The objective of this study was to examine the physicochemical properties of maltodextrins derived from starch isolated from red- and purple-fleshed potatoes, in comparison to those obtained from light-fleshed potatoes. The investigation focused on several parameters, including dextrose equivalent (DE), non-carbohydrate components, maltooligosaccharide profile, particle size, surface morphology, water-binding capacity, solubility, rheological properties, structural composition as determined by Fourier transform infrared spectroscopy (FT-IR), and molecular weights. Maltodextrins sourced from the starch of colored potato varieties exhibit superior functional properties, notably nearly 100% solubility and enhanced water absorption capacity. This is attributed to their fine microstructure, which promotes hydration and facilitates the diffusion of water into the interior of the particles, in contrast to maltodextrins derived from the starch of yellow potato varieties. This phenomenon is also influenced by the maltooligosaccharide profile, characterized by a high proportion of low-molecular-weight sugars, lower molecular weights, and polydispersity (Pd), as well as the low SPAN of these maltodextrins. Additionally, maltodextrins derived from the starch of yellow potato varieties (Tajfun and Lord) formed soft gels, whereas those from colored potatoes resulted in hard gels.

This research focused on the formulation of a health-oriented, clean-label food product fortified with encapsulated bioactive compounds from Sambucus nigra, Aronia melanocarpa, and Echinacea purpurea. To evaluate the protection of these sensitive compounds during production and storage, a comprehensive characterization was performed. This included basic physicochemical analyses, phenolic profiling, antioxidant activity tests, as well as rheological and textural measurements. Furthermore, sensory analysis, consumer evaluation, and microbiological stability during storage were assessed. Results from Scanning Electron Microscopy (SEM) and Fourier-Transform Infrared Spectroscopy (FTIR) analyses confirmed the structural integrity of the capsules post-processing. Additionally, the application of a starch–psyllium carrier ensured that the textural and rheological properties remained fully comparable to the control sample, preventing undesirable matrix alterations. Specifically, product hardness (1.17–1.23 N) and adhesiveness (8.17–8.94 N·s) were maintained at stable levels, while color alterations were minor and likely noticeable only to trained observers (ΔE* < 3.2). Microbiological evaluation demonstrated that the application of different formulated products effectively inhibited the growth of Gram-positive and Gram-negative bacterial strains, with inhibition rates increasing from 3.4 to 39.7%. Collectively, the experimental data demonstrate that encapsulation is a highly effective strategy for fortifying fruit-based systems with sensitive extracts, successfully maximizing bioactivity retention while maintaining high product quality and sensory appeal.