The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%, and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritional value and selected physico-chemical, antioxidant, and sensory properties of wheat bread. We have found that the ash and total carbohydrate contents, total polyphenols content, and antioxidant activity of the supplemented bread loaves were markedly higher (p < 0.05) as compared to the control ones. On the other hand, values for protein and fat contents and loaf volume in APP-containing bread samples were statistically lower (p < 0.05). Finally, sensory evaluation revealed no significant differences in all tested attributes between the investigated groups of bread samples. The current results suggest that 10% APP addition appears to be an attractive ingredient applied to bread formulation to obtain a bakery product with high nutritional value and required qualitative and sensory properties. In such a manner, apple pomace as by-products from apple juice processing can be efficiently utilized in an eco-friendly way by the food industry to decrease unnecessary waste and environmental pollution.

The study monitored the effect of differentiated mineral nutrition of microgreens species by solution of sodium selenate (2 mg Se/L) on the content of Se, chlorophylls, and other minerals. Chlorophylls were measured spectrophotometrically, Se by electrothermal atomic absorption method (ETAAS) with Zeeman-effect background and elements’ concentration was performed by a dual Inductively coupled plasma atomic emission spectroscopy (ICP-OES) iCAP7600 instrument. The content of selenium in fresh weight moved on average from 0.013 to 12.556 μg/g. Selenisation increased the content of Se in all tested species significantly (p < 0.05) without impacting yield. The content of chlorophyll a moved from 249.9 mg/kg (Mizuna) to 604.4 mg/kg (Arugula) with significant differences between the species, without significance (p ≤ 0.05) between tested variants. The influence of selenisation on other minerals significantly differed (p < 0.05) due to the genetic variability. A significant (p ≤ 0.05) increase in Ca was observed in green basil (10.7%) and cress (20.9%); of Fe in green basil (1.6%) and cress (40.9%); of K in arugula (1.6%), green basil (3.9%) and cress (2.8%); of Zn in arugula (2.6%), green basil (8.6%), cress (2.7%) and radish (5.9%); and of Ba in green basil (5.6%) and cress (23.9%).

Wine consumption delivers macroelements and microelements necessary for the proper metabolism. On the other hand, wine can be an important source of toxic metals. The aim of this study was to estimate the concentrations of Ca, Cd, Cu, Fe, Hg, Mg, Ni, Pb, and Zn in the Slovak and non-Slovak wines. The concentration of metals was evaluated with respect to the type, the alcohol content, and the age of Slovak wine. The general scheme of concentrations found was as follows Ca > Mg > Fe > Zn > Pb > Cd > Ni > Cu > Hg. The type of wine and the alcohol content do not have a significant impact on metal concentrations. Also, the age of wine has no influence on the mean concentration of metals, except for Zn. Metal concentrations in Slovak and non-Slovak wines indicate similar contents of metals, except for Ni. The contribution to both dietary reference values (DRVs) and provisional tolerable weekly intake (PTWI) evaluations in the Slovak wine suggested low dietary exposure to Ca, Cu, Fe, Mg, Ni, Zn, Cd, Hg, and Pb, respectively. However, we do not suggest that the consumption of all Slovak wines is healthy. The maximum Pb concentrations in Slovak wines exceed the maximum permitted level proposed by the European Commission. This might be proved by the results of the margin of the exposure (MOE) value evaluation in the samples containing the maximum Pb concentrations, showing a high risk of CKD and SBP in high and extreme consumption groups.

Since scientific interest in rhubarb from a culinary point of view is a relatively new issue, the aim of this study was to test five edible cultivars of Rheum rhabarbarum L. (‘Poncho’, ‘Canadian Red’, ‘Valentine’, ‘Red Champagne’, and ‘Victoria’) from a specific culinary perspective, i.e., processing into juice. Total yields (t/ha) were established in six harvests during a two-year field experiment. For juice production and subsequent laboratory analysis, rhubarb petioles from two different harvest terms were used (i.e., harvest term A (HTA) and harvest term B (HTB)). Analyses of total sugar, glucose, fructose, total soluble solids (TSS), total acidity, malic acid, and pH level were determined by FT-IR spectrophotometer. Total yields of petioles varied between 28.77 t/ha (‘Canadian Red’) and 45.58 t/ha (‘Red Champagne’) at a density of 11,000 pl/ha. ‘Red Champagne’ significantly (p < 0.05) reached the highest juice yield potential (85%) and the highest values of glucose (9.97 g/L), total soluble solids (4.37 g/L), and total sugars (54.96 g/L).

Since ancient times, sea buckthorn (Hyppophae rhamnoides) (SBT) has been utilized as a medical plant for its ability to extract health-promoting compounds from its fruits, seeds, pulp, skin, bark, roots, and leaves. L-ascorbic acid is primarily found in fruits, and because of this, it can be utilized as a fortification agent to enhance other juices. The study’s goal was to look into how the L-ascorbic acid and selected nutritional parameters in common sea buckthorn juice changed over the period of storage and different thermal treatments. The L-ascorbic acid stability in the processed juice in both used varieties (“Hergo” and “Leikora”) was ensured by the processing technology with a modified vat (or batch) (low-temperature long-time pasteurization) process. Even after being sterilized at 120 °C for 15 min, the amount of L-ascorbic acid in the processed sea buckthorn juice in both varieties was unaffected and ranged between 1762 and 2058 mg/kg. There was no change in the pH level at the same time; it stayed extremely low (about 2.3), which may have helped the L-ascorbic acid to stabilize. The sterilized juice variant in both varieties had the highest levels of glucose, fructose, total sugar, malic acid, total acid, and total soluble solids (TSS), which were significantly higher than in fresh juice or in either variant after pasteurization. Given this, we advise processing the SBT berries immediately after harvest using thermal processing to prevent ascorbic acid (AA) loss, or storing them under frost conditions until processing.

Chili peppers are globally cultivated for their rich bioactive compound profile. This study investigates the impact of two biostimulants, Humix^® and Energen, on Capsicum chinense ‘Habanero Orange’ and Capsicum annuum ‘Kristian’, focusing on quantitative and qualitative parameters. Conducted over two years with three annual harvests, the research assesses the effects of biostimulant application on yield, fresh fruit number, fruit weight, drying ratio, capsaicin, dihydrocapsaicin, and ascorbic acid content (via HPLC-DAD analysis), as well as carotenoid levels (via spectrophotometric analysis). Biostimulant application significantly increased (p ≤ 0.05) total yields and capsaicin levels. Harvest timing also influenced dihydrocapsaicin and capsaicin levels, with the third harvest showing the highest values (p ≤ 0.001). The effects on ascorbic acid and carotenoids were variable and depended on genotype, harvest, and treatment. Thus, our study provides insights into the dynamic responses of Capsicum species to biostimulants under variable climatic conditions, contributing new knowledge to agricultural practices and the scientific understanding of biostimulant effects in Capsicum production.