Croatia’s diverse agroecological zones, from Mediterranean coastal areas to continental lowlands, enable the cultivation of a broad portfolio of traditional fruit species that contribute simultaneously to biodiversity conservation, rural livelihoods, and the development of value-added food and beverage products. This review compiles and harmonizes evidence on six economically and culturally relevant crops and product chains—grapevine and wine, apple, pear, quince, sour cherry, mulberry, and plum with the traditional spirit šljivovica—focusing on genetic resources and cultivar diversity, agronomic and environmental performance, bioactive composition and potential health relevance, processing routes and by-product valorization, and the socio-economic roles of geographical indications, gastronomy, and tourism. Across species, the literature highlights recurring sustainability levers: safeguarding indigenous and old cultivars as reservoirs of adaptive traits under climate change; reducing chemical inputs through cultivar choice, organic and low-input systems, cover crops, and resistant genotypes; strengthening circularity by converting pomace and other residues into spirits, vinegars, functional ingredients, feed, compost, or energy carriers; and increasing rural value capture through branding, protected origin schemes, and experiential tourism. At the same time, production systems face shared constraints, including fragmentation of holdings, labour shortages, phytosanitary pressures, and the need to optimize processing technologies to preserve sensory and bioactive quality while meeting safety and regulatory requirements. By integrating crop-specific evidence with cross-cutting sustainability themes, this review outlines a coherent framework for positioning traditional Croatian fruit resources and their derived products within contemporary sustainable food system transitions.

This book chapter describes the fermentation processes involved in the production of fruit vinegar, in which the sugar in the fruit is converted into acetic acid in a two-stage fermentation process (alcoholic fermentation and acetic acid fermentation) by the action of yeasts and bacteria (Saccharomyces cerevisiae and Acetobacter and Gluconobacter species). A systematic overview of the microorganisms used and the biochemical changes during the process is given and the importance of optimising fermentation is emphasised. In addition, the sensory properties of common types of fruit vinegar (apple cider vinegar, grape vinegar, berry vinegar, pineapple vinegar and various fruit vinegars) and their widespread use in food technology and catering are described.

Cilj istraživanja je bio utvrditi utjecaj barrique bačava različite starosti na kakvoću senzornih karakteristika vina Babić, Plavac mali i Tribidrag. Istraživanje je provedeno u vinariji Galić d.o.o. iz Kutjeva. Grožđa od kojeg je proizvedeno vino po...

Hericium erinaceus (Lion’s Mane) is an edible and medicinal mushroom that has attracted increasing scientific interest as a dietary supplement because of its potential effects on cognitive function, neuroprotection, mental well-being and healthy ageing. Its biological activities have been primarily attributed to bioactive compounds such as polysaccharides, hericenones and erinacines, which may influence neurotrophic signalling, neuroplasticity, oxidative stress, inflammation and neuronal survival. This review examines the potential benefits and limitations of H. erinaceus supplementation, with emphasis on its bioactive compounds, mechanisms of action, cognitive and neuroprotective effects, mental-health-related outcomes, safety and product quality. Experimental studies provide evidence for neurotrophic, antioxidant, anti-inflammatory and neuroprotective activities, while clinical studies suggest possible benefits for cognitive outcomes, particularly information-processing speed, subjective stress and well-being. However, findings are inconsistent across study populations and outcomes, and evidence regarding neurodegenerative diseases is still largely derived from preclinical studies. Interpretation is further complicated by small sample sizes, short intervention periods, variability in supplement formulations, differences between fruiting-body-derived and mycelium-derived preparations and insufficient standardisation of bioactive compounds. Although H. erinaceus supplementation is generally well tolerated, its safety during prolonged use and optimal dosage remains unclear. Overall, H. erinaceus shows potential as a dietary supplement for supporting cognitive and neurological health, but further well-designed clinical trials involving larger populations, longer intervention periods and standardised, well-characterised preparations are needed to confirm its clinical effectiveness and establish reliable recommendations for safe supplementation.