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Novel eco‑friendly, active polysaccharides packaging materials according E.coli based on herbal raw material (Rumex hydrolapathum) extract for environmental and consumer safety
The development of the craft beer market, microorganisms, unconventional additives and their impact on the final product
Background. The modern brewing industry is currently undergoing enormous and rapid changes in many countries around the world. The growing number of craft breweries and microbreweries is a challenge for large beer companies due to the emergence of new beer styles and interesting additions that give the consumer a much wider choice than classic light lager. The aim of this publication is to present changes taking place in craft brewing in Central and Eastern Europe and further prospects for the development of this sector. Results and conclusions. This review presents a literature study of key insights influencing the development of craft beer and the transformation of the brewing industry. The history of the global beer revolution and its significance for the development of the craft brewery market in Central and Eastern Europe were briefly presented. This paper also discussed the role of microorganisms and innovative additives used in the production of craft beer , influencing not only its taste, but also the increase in nutritional value and, consequently, greater market interest in this type of beer. Opportunities and prospects for further development of this type of beer, both in Poland and in Central and Eastern Europe, are promising. Craft breweries have made a real revolution on the beer market, influencing consumer preferences, contributing to the improvement of quality and the diversification of the offer on the beer market. When purchasing such a product, the consumer is more aware of the sustainable use of local raw materials in its production.
Innovative Application of Fermented Red Bean Seeds in Constructing Foods with Increased Biological Activity
Legumes are an interesting matrix for food production. The aim of this study was to develop functional plant-based snacks using fermented red bean (RBB) seeds enriched with the following additives: marjoram—RBM (2%); carrot—RBC (30%); and red beetroot—RBRB (15%). In the process of constructing the snacks, the focus was on the maximum use of the raw material, including aquafaba, to improve nutritional properties, sensory acceptability, and biological activity. The chemical composition, protein digestibility, antioxidant activity, and phenolic content were analyzed. In addition, the effect of the in vitro digestion process on biologically active compounds and their interactions with intestinal microflora was analyzed. Sensory analysis and consumer evaluation were performed. It was found that fermentation with lactic acid bacteria increased the content of total protein (by 2%), reducing the presence of substances (by 8%) and phenolic compounds (by 13%) in red bean seeds. Snacks with marjoram (RBM) showed the highest antioxidant activity (increase by 42%) and content of polyphenolic compounds (increase by 25%) compared to the basic variant (RBB). During digestion, the content of phenolic compounds and antioxidant activity reached the highest values in the last section of the digestive tract, i.e., in the large intestine, with RBM achieving the best results (5.61 mg GAE/g and 28.82 mg TE/g). The snack variants with red beetroot (RBRB) and marjoram (RBM) were rated the best by consumers. The results obtained confirm that the obtained snacks can be innovative products with health-promoting properties, and marjoram turned out to improve their properties, including antibacterial ones.
Bio-Packaging Based on Pectin/Tragacanth Gum with Added Extracts of CherryWaste from the Wine Industry as a New Generation of Active Films for the Food Industry.
In the present paper, extracts from pomace after cherry wine production were used as biocomponents of antioxidant packages. In the study, the highest concentrations of polyphenolic compounds were obtained when a 50% ethanol solution was used as the extraction solution. The addition of extracts provided statistically significant (p < 0.05) changes in water vapor transmission for the films obtained. The WVTR results are at a very low level, as values ranging from 7.96 ± 0.33 [g/m2 d] (sample 2) to 10.95 ± 0.33 [g/m2 d] (sample 1) were obtained. The addition of extract also affected the oxygen barrier. Samples without extract addition showed an OTR value of 2.42 ± 0.23 [cm3/m2 d 0.1 MPa]. A statistically significant (p < 0.05) reduction in this parameter was affected by the addition of extract to the matrix. Oxygen barrier properties ranged from 0.50 ± 0.05 (sample 3) to 0.94 ± 0.04 (sample 1), indicating high barrier properties of the packaging material. The addition of extracts caused an increase in opacity: films 3 and 4 were characterized by the highest value of the parameter, which was, respectively: 18.14 ± 27.02 and 18.97 ± 29.83 [%]. The research carried out in this study allows us to conclude that bioactive films with high application potential have been achieved and, in addition, represent a natural and ecological alternative to the materials currently used.