Coffee, one of the most popular beverages in the world, contains many bioactive compounds. The aim of this study was a comparative evaluation of the content of bioactive compounds in organic and conventional coffee (Coffea arabica)originating from Brazil during 12 months storage. The content of the polyphenolic compounds was determined using HPLC analysis. The obtained results indicate that organic or conventional production and roasting conditions (light, medium, dark roast) affect the polyphenolic compounds of coffee. The highest content of total polyphenolic compounds was determined in coffees roasted in light and medium roasting conditions. Furthermore, organic coffee beans showed higher content of bioactive compounds (total phenolic, phenolic acids and flavonoids) than conventional coffee beans. During 12 months storage a decrease in polyphenolic compounds is observed and it is connected with the degradation of chlorogenic acid, which influences total bioactivity. Moreover, the highest caffeine content was observed in light and medium roasted coffee and after storage an increase in caffeine content was observed only in organic coffee beans.

Hazelnut (Corylus avellana L.) is a popular tree nut worldwide, and in recent years, the production of hazelnuts has increased in many countries due to large investments improving agricultural techniques and the selection of new cultivars. Turkey, the leader of global hazelnut production, has shown that supply can strongly fluctuate, which leads to peak prices and market instability. In this review, an overview of the morphological traits, nutritional value, fatty acid composition, tocopherols, and future prospects of hazelnut production are described. Furthermore, information regarding hazelnuts from different geographical origins (Chile, Croatia, Iran, Italy, Oregon (US), Poland, Portugal, Serbia, Spain, and Turkey; total of 22 cultivars) to enhance the utilization of hazelnut cultivars from newly producing orchards and origins is comprehensively summarized.

Entomophagy, that is, the consumption of insects, is gaining more and more popularity. The research carried out so far on the use of edible insects in the food industry has shown that they are a valuable source of protein, and do not significantly affect the functional and sensory properties of food. Edible insects also contribute to sustainable, environment friendly food production. Taking the above into account, the influence of adding insect powder on the physicochemical properties, sensory characteristics, and microbiological qualities of wheat bread was evaluated. This study aimed to partially replace wheat flour (5, 10, and 15%) in bread with mealworm powder (T. molitor) to produce protein-fortified bread. Bread containing mealworm powder showed similar density and water activity compared to the control wheat bread. The addition of mealworm powder did not negatively affect the properties of bread. The total color difference increased significantly (p < 0.05) with the insect flour share in bread formulation and ranged between 2.27 for M5, 4.00 for M10, and 4.50 for M15. The protein content in bread fortified with 5–15% mealworm powder increased by 15–59% compared to the control bread, whereas fat content increased by 35% to 113%. Results of sensory evaluation revealed that modification of the recipe, depending on the mealworm powder addition level, significantly (p < 0.05) affected bread color, odor, flavor, and overall sensory quality. The research showed that the optimal enrichment level is using 5% mealworm flour in the bread recipe. Moreover, the obtained variants of bread were characterized by good microbiological quality after baking. In bread M10, no yeasts and molds were found during a period of 2 days of storage. The number of yeasts and molds in the other bread variants was relatively low. To conclude, the results confirmed the usefulness of insect powder in making protein-fortified bread of good quality comparable to traditional wheat bread.

Poland is one of the largest producers of hazelnuts in Europe; however, information about the contents of biologically active compounds in hazelnuts grown in Poland is limited. The aim of this study was to analyze and compare the concentrations of phenolic acids, flavonols, and tocopherols in raw and roasted hazelnut kernels and their skin, in addition to determining the effect of the cultivar and year of cultivation. The experiment was carried out in 2016–2018, and the nuts of six hazelnut cultivars were used for research purposes. Among the detected phenolic acids, p-coumaric acid was the most abundant in roasted and unroasted kernels, whereas the apigenin content represented 43%–45% of the total flavonols. The harvest year had a significant effect on the polyphenol content of hazelnuts, whereas roasting had a minor impact. The hazelnut skin contained 168- to 378- fold higher contents of total phenolic compounds than the raw and roasted nuts. Gallic acid was the most abundant phenolic acid in hazelnut skin, contributing 95.0% of the total polyphenols on average. α-Tocopherol was the most abundant tocopherol in the hazelnut cultivars, followed by β + ƴ-tocopherol and δ-tocopherol in hazelnut cultivars. The statistical analysis showed that roasting and year of cultivation did not affect the tocopherol contents of the investigated samples.

The house cricket (Acheta domesticus L.) is one of four edible insect species introduced to the EU market as a novel food and alternative protein source. Innovative products, such as cricket flour, are increasingly appearing on supermarket shelves and can offer an alternative to traditional cereals, while providing the body with many valuable nutrients of comparable quality to those found in meat and fish. The aim of this study was to investigate the possibility of using cricket powder as a substitute for wheat flour in the production of bread. The physicochemical properties of cricket powder were evaluated in comparison to wheat flour. As a result of technological studies, bread compositions with 5%, 10% and 15% replacements of wheat flour by cricket powder were designed and their quality characteristics (physicochemical, sensory and microbiological) were evaluated. Cricket powder was characterised by a higher protein (63% vs. 13.5%) and fat (16.3% vs. 1.16%) content and a lower carbohydrate (9.8% vs. 66%) and fibre (7.8% vs. 9.5%) content as compared to wheat flour. The tested preparations had a similar pH (6.9 and 6.8, respectively, for cricket powder and flour) and fat absorption capacity (0.14 vs. 0.27 g oil/g powder, respectively, for cricket powder and flour) but different water holding capacities and completely different colour parameters. All breads had good microbiological quality after baking and during 7 days of storage. In instrumental tests, the 10 and 15% replacements of wheat flour by cricket powder affected the darker colour of the breads and caused a significant increase in the hardness of the breads. The research has shown that the optimal level of replacement, which does not significantly affect the physiochemical and sensory characteristics, is 5% cricket powder in the bread recipe. Considering the results obtained and the fact that insects provide a sufficient supply of energy and protein in the human diet, are a source of fibre, vitamins and micronutrients, and have a high content of monounsaturated and polyunsaturated fatty acids, the suitability of cricket powder for protein enrichment of bakery products is confirmed.