Valorization of winery waste is a promising solution for waste management with additional benefit of bioactive compounds isolation. The aim of this study was to analyze the nutritional and bioactive potential of oil derived from Serbian autochthonous grape seed variety Prokupac and to compare it with known international grape varieties. Additionally, two extraction methods (ultrasound assisted extraction and cold pressing) were used in order to determine their influence on physico-chemical and nutritive characteristics of grape seed oil. Different methods, including determination of physicochemical properties, content of bioactive compounds, oxidative stability and antioxidative capacity were used for the characterization of grape seed oils. Results indicated that the higher yield was obtained by ultrasound assisted extraction compared to cold pressing. The application of ultrasound assisted extraction resulted in increased α-tocopherol content and better antioxidant capacity and oxidative stability of oil. Significant differences in bioactive composition were observed for Prokupac seed oil compared to the other grape varieties. Oil extracted from Prokupac grape seed had the lowest content of polyunsaturated and the highest content of saturated fatty acids, the highest content of α-tocopherol and consequently, the best antioxidative capacity. Prokupac grape seed has a great potential for isolation of nutritive and bioactive valuable oil.

This study evaluated the native non-Saccharomyces strains Hanseniaspora uvarum Sd-1 and Metschnikowia pulcherrima K-5 alongside commercial starters S. cerevisiae bayanus EC 1118 and S. cerevisiae Cross Evolution during fermentation of acacia honey must. Organic acids, sugars, glycerol, ethanol, volatile compounds, estimated odour activity values (OAVs), relative odour contributions (ROCs), PCA, and sensory properties were assessed. Final ethanol concentrations ranged from 10.20 to 11.26% (v/v), with M. pulcherrima K-5 showing similar capacity for ethanol production as S. cerevisiae bayanus EC 1118. GC–MS analysis identified 43 volatile compounds, 21 of which had OAV ≥ 1 in at least 1 sample. M. pulcherrima K-5 produced a high concentration of several esters, whereas S. cerevisiae bayanus EC 1118 produced mead rich in phenylacetaldehyde. H. uvarum Sd-1 exhibited a more balanced aroma profile characterised by ethyl hydrocinnamate. PCA of aroma contributing compounds indicated significant differentiation among the mead samples. Sensory analysis suggested that M. pulcherrima K-5 had the highest mean aroma liking, honey, and fruity scores, while H. uvarum Sd-1 was associated with floral and honey attributes. These findings support the potential of selected native non-Saccharomyces strains for diversification of mead aromatic and sensory characteristics.

Caraway essential oil (CEO) and chitosan-based nanoparticles incorporating CEO (CNPs CEO) were evaluated as natural preservatives for fresh pork sausages stored at +4 °C for five days. The chemical composition of CEO was characterized by gas chromatography–mass spectrometry (GC/MS) and gas chromatography with flame ionization detection (GC/FID); carvone (92.5%) and limonene (5.8%) were identified as dominant components. Eight experimental treatments were applied: control, CEO at 0.2, 0.4, and 0.6 mg/g, chitosan nanoparticles (CNPs), and CNPs CEO at 0.2, 0.4, and 0.6 mg/g. Encapsulation efficiency of CEO in chitosan nanoparticles was 67.7 ± 1.91%. Microbiological quality (total bacterial count (TBC), lactic acid bacteria, yeasts and moulds), lipid oxidation (TBARS), pH, and sensory attributes of raw and thermally processed sausages were monitored throughout storage. CEO reduced microbial growth and lipid oxidation in a concentration-dependent manner, while CNPs CEO formulations showed markedly superior performance. The CNPs CEO 0.6 mg/g treatment achieved the greatest inhibitory effect on all microbiological parameters, reducing TBC for 1.6 log CFU/g and limiting lipid oxidation, yielding final malondialdehyde values of 1.15 mg MDA/kg, approximately 50% lower than the control (2.18 mg MDA/kg). Sensory evaluation indicated that CNPs CEO-treated sausages maintained acceptable colour, odour, juiciness, texture, and overall acceptability throughout the storage period. The sample treated with CNPs CEO 0.6 mg/g remained above the acceptability level for all analyzed parameters for 5 days of storage, while the control became unacceptable for lipid oxidation on the fifth day and sensory unacceptable after the third day. These findings demonstrate that the application of CNPs CEO in sausage production enhances their stability, shelf life, and sensory characteristics, indicating a promising no-additive strategy in the industrial production of fresh pork sausages.