Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of semolina-based pasta. Fresh pasta was prepared by mixing semolina flour (Triticum durum) with an addition of 3, 5, 7, and 10% (w/w) of spirulina (Arthrospira platensis) powder. Physicochemical and nutritional analyses were done on raw materials, and on fresh pasta before and after cooking. Sensorial analysis was done shortly after cooking pastas. Spirulina had a high content of protein (71.34%), with all the essential amino acids, a high total fiber (8.45%), as well as ash content (5.93%), which significantly increased the nutritional value of the obtained fresh pasta. Supplemented pastas have a significantly better amino acid profile and higher total fiber content (up to 2.99 g/100 g d.m.) than the control sample. Moreover, the addition of spirulina had a significant effect on the pasta’s color, weight gain, and cooking loss after being cooked. The addition of spirulina also affected the scores obtained for the individual parameters (texture, color, flavor, taste, and overall acceptability) of the sensory evaluation.

Mustard is a plant that is eagerly cultivated by farmers, due to its mobility across agroclimatic conditions and its high yield. Mustard seeds have thus become a valuable source of many bioactive ingredients, such as polyunsaturated fatty acids and antioxidants (carotenoids, phenolic compounds, tocopherols). The increasingly popularity of natural ingredients in food creation and other industries has made mustard a material for creating new products. The mustard-infused foods developed here have improved properties over the controls. The most common improvements relate to microbiological safety, longer shelf life, slower lipid oxidation, higher protein content and overall better product acceptability. The high content of erucic acid in its seeds, as well as of glucosinolates, mean that mustard has not been widely used in the human food industry or as animal feed. Mustard varieties with reduced levels of erucic acid and glucosinolates are now available on the market. This literature review characterizes the bioactive ingredients present in mustard seeds and presents the already developed possibilities of using mustard seeds in food and as a health-promoting product.

This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human nutrition. The paper briefly describes how liposomes are created and how they encapsulate food ingredients, which can either be individual compounds or plant extracts. Another very interesting application of liposomes is their use as antimicrobial carriers to protect food products from spoilage during storage. The encapsulation of food ingredients in liposomes can increase their bioavailability, which is particularly important for compounds with health-promoting properties but low bioavailability. Particular attention was paid to compounds such as phytosterols, which lower blood cholesterol levels but have very low absorption in the human body. In addition, consumer expectations and regulations for liposomes in food are discussed. To date, no in vivo human studies have been conducted to indicate which encapsulation methods give the best results for gastrointestinal effects and which food-added substances are most stable during food storage and processing. The paper identifies further lines of research that are needed before liposomes can be introduced into food.

Microalgae are considered to be potentially attractive feedstocks for biodiesel production, mainly due to their fast growth rate and high oil content accumulated in their cells. In this study, the suitability for biofuel production was tested for Chlorella vulgaris, Chlorella fusca, Oocystis submarina, and Monoraphidium strain. The effect of nutrient limitation on microalgae biomass growth, lipid accumulation, ash content, fatty acid profile, and selected physico-chemical parameters of algal biodiesel were analysed. The study was carried out in vertical tubular photobioreactors of 100 L capacity. The highest biomass content at 100% medium dose was found for Monoraphidium 525 ± 29 mg·L⁻¹. A 50% reduction of nutrients in the culture medium decreased the biomass content by 23% for O. submarina, 19% for Monoraphidium, 13% for C. vulgaris and 9% for C. fusca strain. Nutrient limitation increased lipid production and reduced ash content in microalgal cells. The highest values were observed for Oocystis submarina, with a 90% increase in lipids and a 45% decrease in ash content in the biomass under stress conditions. The fatty acid profile of particular microalgae strains was dominated by palmitic, oleic, linoleic, and linoleic acids. Nutrient stress increased the amount of saturated and unsaturated fatty acids affecting the quality of biodiesel, but this was determined by the type of strain.