Influence of Green Tea Added to Cherry Wine on Phenolic Content, Antioxidant Activity and Alpha-Glucosidase Inhibition during an In Vitro Gastrointestinal Digestion.

Cherries are a good source of bioactive compounds, with high antioxidant activity as well as nutritional and therapeutic importance. In this study, cherry wines enriched with green tea infusion (mild and concentrated) were produced, and their biological properties were evaluated. During winemaking, the main vinification parameters (alcohol, reducing sugars, acidity, total polyphenol content) as well biological activity (antioxidant activity, alpha-glucosidase inhibition potential) were determined.

The Evaluation of Activity of Selected Lactic Acid Bacteria for Bioconversion of Milk and Whey from Goat Milk to Release Biomolecules with Antibacterial Activity.

The aim of the study was to assess the antibacterial features of functional macromolecules released during the fermentation of goat milk and whey from goat milk by selected lactic acid bacteria strains that are components of kefir grain microflora. Two milk sources were used: goat milk and whey from goat milk. The lactic acid bacteria (LAB) and indicator microorganisms used were , , , , , , and The metabolic activity of LAB was described by the Gompertz model, and the parameters proposed for this experiment were the maximum rate of change of electrical impedance and potential biodegradability.

Utilization of Food Waste and By-Products in the Fabrication of Active and Intelligent Packaging for Seafood and Meat Products.

Research on the utilization of food waste and by-products, such as peels, pomace, and seeds has increased in recent years. The high number of valuable compounds, such as starch, protein, and bioactive materials in waste and by-products from food manufacturing industries creates opportunities for the food packaging industry. These opportunities include the development of biodegradable plastics, functional compounds, active and intelligent packaging materials.

The effect of cranberry juice and a cranberry functional beverage on the growth and metabolic activity of selected oral bacteria.

Background: The oral microbiota is a significant risk indicator for oral diseases, such as dental caries and periodontal inflammation. Much attention is presently paid to the development of functional foods (e.g.

Consumption of cranberry functional beverage reduces gingival index and plaque index in patients with gingivitis.

Periodontal disease is highly prevalent worldwide, and consumption of certain foods, such as fruits, seem to improve the effectiveness of periodontal therapy (PT) due to their antiadhesive, immunomodulatory, and antioxidative properties. We hypothesized that the cranberry functional beverage (CFB) consumed for eight weeks improves gingival inflammation indices via inhibition of dental plaque, and alterations in antioxidant status, and systemic inflammation in patients with gingivitis. In this two-arm randomized controlled study, fifty participants were divided into an experimental group (CFB), administered daily with 750 ml CFB, or a control group administered the same amount of water.

Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines.

The effects of different malolactic bacteria fermentation techniques on the bioconversion of aromatic compounds in cool-climate grape wines were examined. During three wine seasons, red and white grape wines were produced using various malolactic fermentation induction techniques: Coinoculation, sequential inoculation, and spontaneous process. Volatile compounds (diacetyl and the products of its metabolism, and selected ethyl fatty acid esters) were extracted by solid phase microextraction.